Campus Farmers Market has good fall season
Dr. Michelle Schroeder-Moreno of crop science shops for meat at the Mae Farms table. Eric Ballard, left, who now works for Mae Farms, helped get the market started last year when he was a student.Photos by Natalie Hampton
On Wednesdays this fall, lunchtime visitors to the Brickyard were greeted by something new. In addition to the usual student groups and Gospel preachers, the Brickyard was home this semester to the Campus Farmers Market.
The market is a student-driven initiative, designed to educate and help build a local food economy within the university. This semester, five regular vendors have sold everything from seafood and meat, to fruits and vegetables, to milk and eggs, to soaps and lotions.
The purpose of that first market, in addition to providing a campus source for local food, was education – letting the campus community know the benefits of buying local foods. Agroecology students of Dr. Michelle Schroeder-Moreno, CALS assistant professor of crop science, developed educational materials that were handed out at the event.
Because there was still work to be done before the market officially opened this fall, Ballard’s summer internship with the Center for Environmental Farming Systems, allowed him to complete a market handbook, vendor agreements and a schedule for the fall market.
When the market opened this semester, Ballard was back, this time as a sales person for one of the vendors, Mae Farms of Franklin County. Each week, Ballard sells local milk, eggs and pasture-raised pork products at the market.
Ballard says he has been pleased with sales this semester. “The first thing I noticed is that sales are consistent and steadily increasing,” he said. Special events attract more customers, he said. Before Halloween, market visitors were invited to paint a pumpkin. On Nov. 18, the last day of the fall market season, caramel apples will be available.
This year, Ariel Fugate, a sophomore majoring fisheries and wildlife, is managing the market for student government. Each week, she sends market updates to a list of faithful market shoppers. Recently, the market’s Student Board developed a market Web site to provide information on weekly products, recipes and information about the market’s farms and vendors. Students visited the farms to take photos and develop profiles of the farm operations. For vendors, the market Web site includes links a market application and a vendors’ handbook.
I think it’s gone really well,” Fugate said of this semester’s market. “There’s been a good mix of faculty and students buying, without a lot of advertising.”
Though the market will close in November, it will reopen Feb. 17, about a month earlier than many local farmers markets. Fugate says the plan is to keep the market open mid-February through mid-May when most students leave for the summer and to reopen when classes start back for fall.
Soon, there will be posters in campus buildings to promote the weekly markets. And Fugate would like to see more people from across campus coming to shop at the market, as well as residents living near campus. “I want everyone to get involved in building a local foods community on campus,” she said. -- Natalie Hampton