Campus farmers’ market debuts at Union South
By Erin McAweeney & Francesca Bonifacio ’13
On September 5, the north lawn of Union South was transformed into a colorful array of fresh and locally-grown products at the inaugural Campus Farmers’ Market. Held every Thursday through October 24, the Market is the result of student-led efforts to provide more access to fresh, local produce and to introduce farmers to the campus community.
The idea to hold a weekly farmers’ market on campus has been around for some time, according to Carl Korz, assistant director of Wisconsin Union dining services. According to Carl, the students on the Wisconsin Union dining services committee were the ones who nurtured the idea and crafted the basics.
Nicole Prekop, project manager for Wisconsin Union dining services and a UW-Madison junior, headed the effort for more accessible local and organic food.
“The idea of eating locally and organically is a daunting task for any student,” said Nicole.
Understanding firsthand the stress of incorporating healthy meals into an already busy student schedule, Nicole wanted an outlet for students to educate themselves on the origins of their food and how to prepare market items in an efficient matter.
“The event gives people an opportunity to meet and greet their food providers while learning about local food practices,” said Carl.
Laura Tisch, an apple farmer in Dane County, is just one of the many area vendors selling organic products at Union South. Operating on a simple business motto – “People need apples” – Laura spends her time researching, attending conferences, and tending to her 5,200 trees resulting in fresh fruit that is now available to students, faculty and staff. “I do my best so people around here can get the best,” said Laura.
In addition to being able to purchase seasonal produce, market-goers will also be able to get their hands on Bucky’s Bacon Bread – one-pound loaves of bacon, caramelized onion, and Wisconsin cheddar bread – as well as multi-seed bread (Grandma’s Seed Bread) made from scratch by Wisconsin Union Head Baker Dan Hoffman. The Wisconsin Union will also be offering beverages and grilled sausages at the market.
Starting with a core group of local producers, the event will likely grow larger every season as more farmers learn about the Campus Farmers’ Market. Nicole also aims to get student organizations focused on sustainable food, such as Slow Food UW and F.H. King, to host educational tables on upcoming market days.
“Historically, the University has been intertwined with agriculture in so many ways,” said Carl. “We are very fortunate to be in a bountiful region of our country and in our state. The access we have to produce is tremendous, and I think we should be encouraging local production when we can.”
The Campus Farmers’ Market is held every Thursday at Union South from 11:30 a.m. to 3:30 p.m. and will run through October 24. For more information, visit the Wisconsin Union events page or contact Nicole Prekop at diningservices@union.wisc.edu.
