Summer 2008: Sustainable Efforts

Vendor selling wares at Emory Farmers' Market

Kay Hinton

Get it While it’s Fresh

New farmers market broadens choices on campus

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By Mary J. Loftus

Christa Essig

Christa Essig 08MPH

Kay Hinton

On any given Tuesday around lunchtime, a group of Georgia farmers, gardeners, and vendors can be found selling breads, cut flowers, heirloom herbs, cheeses, handmade soaps, and other fresh produce under tents on the Cox Hall bridge. The Emory Farmers Market began in June and will continue on Tuesdays through Thanksgiving, says Christa Essig 08MPH, market manager. “The first market was a huge hit! Farmers were selling out of produce in the first hour and pledged to bring more for the second week,” she says. “They were delightfully impressed with all the traffic and sales. The Emory customers seemed to be all smiles leaving with their fresh veggies, loaves of organic bread, pasta, and artisanal cheeses.” The six vendors at the first market included Magnolia Baking Company (a soon-to-be-organic-certified bakery), Whitestone Farms, Zio Micu’s Garden, Malatchie Fields, Antico Mercante meats and artisanal cheeses, and a shea butter and soap vendor. Future additions will include cooking demonstrations by Emory Dining.

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Summer 2008

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