Eating Out

Louella Hill ’04 helps make change at a midweek farmers’ market in front of Sharpe Refectory on September 17. University Food Services organized the event to highlight its efforts to support local growers by buying their produce. The event drew a steady crowd of students, faculty, and staff, who toted off armloads of zinnias and sunflowers, and loaded up on late-summer tomatoes and the first of the winter squash. Farmers patiently described the characteristics of different varieties of apples, and students obligingly tasted and offered critical input. A jam maker’s booth held a near-magnetic attraction as students endlessly compared salsas and chutneys, jams and jellies. You might have thought they didn’t get enough to eat. The market was such a success that Food Services and the farmers agreed to continue holding it weekly through October.