This past Thursday, May 28, the Belknap Campus Farmer’s Market opened for the season. We talked to some of the organizers and vendors, then took a look around to see for ourselves the variety of produce available.
The Farmer’s Market is brought to you by the Sustainability Council, whose mission is to promote green and sustainable practices and culture at the University of Louisville.
First, we talked to Mitchell Payne, Senior Associate Vice President for Business Affairs at the University of Louisville. Payne is responsible for the introduction of this event so he was very enthusiastic about the this years Farmer’s Market.
Payne’s words are reflective of a larger trend toward sustainability and locally-sourced food. Payne’s main goal is to push “farmers food” to the forefront, because it’s better for the environment. His reasoning for this is the fact that most of our store bought food is transported thousands of miles, which creates a massive carbon footprint. Farmer’s Market food is grown and produced right in our backyard, which keeps the money in the pockets of local citizens instead of these huge corporations. This in turn helps give them the financial resources to grow their locally owned businesses.
While this event doesn’t exclusively have healthy food it sure is a break from what is usually offered on campus from day to day. Most campus food is processed and designed for convenience rather than nutrition. When the healthiest food we can find campus is Qdoba then there is obvious problem with the food that is made available to us, and we feel this Farmer’s Market is helping to promote a healthier lifestyle. Studies have shown a variety of social and economic benefits to buying locally sourced produce. There is a particularly compelling link between nutrition and education.
Later, we arrived at the farmer’s market and talked to some of the vendors. Rick Giannini owns and operates the Sweet and Savory Food Truck, which was on site offering its usual selection of breakfast-oriented culinary innovation. We sampled some of his gelato and found it rich and satisfying. Rick operates at a number of different Farmers Markets across Louisville. He sells some of the most unique crepes in town. His food truck schedule can be viewed here.
Given that May 28 is early in the growing season, it’s not surprising that the selection of produce would be on the thin side. However, we had hoped at least to find some fruit aside from strawberries and lemons. A little research showed us that there’s not any other fruit in season in May. Still, it was a little underwhelming for a grand opening.
There was a decent selection of greens, root vegetables, and locally raised pork and lamb. Beet greens, peas, and radishes may not be the most exciting offerings, but they’re definitely more nutritious than the food sources normally available in the area. Moreover, as the organizers and vendors were quick to tell us, the economic and environmental benefits of buying local are overwhelming.
Despite the limited selection and the muggy 84 degree weather, the event managed to draw a significant crowd. Students and local residents alike perused the local offerings and listened to live music. Terry Rutledge, who is another sponsor of the local Farmer’s Market is very concerned with increasing student involvement in the event. She hopes to work with campus authorities to develop the means to allow students to use their Cardinal cash at the farmer’s market vendors.
For health-savvy students living on and around campus, the convenience of the farmer’s market also contributes to sustainability. Rather than driving to a grocery or a more distant farmer’s market, they can simply walk down the street and stock up for the week.
While we were a little disappointed with the selection, we look forward to seeing how the farmer’s market changes throughout the growing season. In a few weeks we can expect to start seeing blueberries, blackberries, peaches, broccoli, and a host of other fruits and vegetables. Buying local means being limited by what’s in season, but it can also mean being pleasantly surprised by the appearance of new items from one week to the next.
The Belknap Farmer’s Market is located on Brandeis St. between 3rd and 4th in front of the Ville Grill. It is open every Thursday from 3:30 to 6 P.M. through October 15. The Office of Health Promotion will also be on hand to provide free samples for incoming patrons!