Quinnipiac’s carbon footprint just went down a size thanks to the on-campus Farmers Markets happening each Wednesday in September between 11 a.m. and 2 p.m. Because of the incredible efforts of Professor Kristen Richardson, six local vendors will be selling their products to environmentally conscious students and faculty.
The first market day commenced on Sept. 7 on the second floor of the Café. The rain resulted in a move from its intended location along Bobcat Way.
Students were grateful and excited by the presence of local, seasonal produce right on their own campus. “Usually I go to Trader Joe’s in Orange for great ingredients,” said Katie Kearns, a senior criminal justice major. “This will save me time, money, and reduce my gas usage.” Kearns’ is originally from Cortlandt Manor, N.Y.
Chartwells provided samples of sausage and pepper sandwiches, made using local produce. According to Richardson, 200 samples were prepared and were consumed by customers and curious passersby.
The vendors hail from Cheshire, Hamden, New Haven and Wallingford. They include Thyme & Season Natural Food Market, Drazen Orchards, Farmer Joe’s Garden, Café Cameroon, Lovely Lathers Homemade Soaps, and Lupi-Legna bakery.
In addition to this sustainable spread, students will also be provided with knowledge and entertainment. Zumba demonstrations are scheduled throughout the month, along with a Battle of the Chefs on Sept. 14.
Richardson, who teaches biology on the Mount Carmel campus, became interested in this country’s food systems four to five years ago, after reading the non-fiction works of author, Michael Pollan. “Even though my family doesn’t eat strictly organic, we’re conscious of where our food comes from,” Richardson said. “We appreciate good food.”