FLO hosts final farmers market, brings food vendors to Union

Rainy weather did not stop passionate local vendors from selling their goods at an on-campus farmers market Thursday.

Fair Local Organic Food, a student group known as FLO, organized the event, which offered a mix of food for sale and for free. It was the group’s final farmers market of the semester.

Claire Hannapel, director of communications for FLO, has been managing the group’s farmers markets since the spring.

“We hold these markets because we’re a group of students who want to think critically about food and where it comes from, and we want to bring that conversation to campus,” she said.

Because of inclement weather, the event was relocated from the Pit to the Great Hall of the Student Union.

Hannapel said FLO embraced this change because it was representative of the uncertainty that goes into growing food.

“Today was more a success in terms of a learning experience instead of sales,” she said. “Things usually just sort of come together in unexpected ways (in farming), and today was definitely an example of that.”

The Food Coalition, which seeks to increase collaboration between student groups like FLO that work to address food issues, came to the market for the first time Thursday. At least 14 food issues groups were represented at the event.

RambleRill Farm was one of about 15 vendors at the farmers market. Based in Hillsborough, the farm grows certified organic fruits, vegetables and mushrooms, which are sold at local farmers markets and to subscription customers.

“It’s a fun, different crowd from our typical client base,” said RambleRill Farm co-owner Jane Saiers about the students in attendance.

“Events like these connect people with the most important things: soil and food,” Saiers said. “Students, for example, who wouldn’t necessarily have time to get out to a farmers market and get local food directly from a farmer, have that opportunity because it’s brought right here to campus.”

Sophomore Juliana Ritter went to the farmers market after hearing about it from friends in FLO and because of her own interest in local food.

“I usually go to the regular farmers market (in Carrboro) on Saturdays,” she said. “When the farmers market comes to campus, I can buy what I’d usually buy there, like cheese and stuff.”

Sophomore Michael Howell came to the event specifically for vegan doughnuts from Yugala’s Kitchen.

“I think it’s really important to eat compassionately and be mindful of what you’re putting in your body, and this is a really good way to do that,” Howell said.

Jussara Silva is the owner of Yugala’s Kitchen, which has been in business for 30 years and sells gluten-free and vegan baked goods representing global cuisine from Brazil to India.

“There’s always such a nice display and it’s always very well organized,” she said of the on-campus farmers markets. “It’s nice to meet the students.”

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