TMC PULSE

t m c » p u l s e | j u ly 2 0 1 5 8 Local Eats The Rice University Farmers Market provides some of the freshest food in Houston, sold by vendors located within 200 miles of the city "We're not going to have two ven- dors selling salsa, two vendors selling olive oil," she said. "Vendor selection is based on bringing diversity to the market." The one thing everyone at the market has in common? An emphasis on local. For the Rice Farmers Market, "local" is defined as being produced within 200 miles of the university. "If you're getting food from a gro- cery store, it is probably coming from a distance away where it ripens while it travels. It's not freshly picked that day," said Leaver. "By shopping at a farmers market, you are given the opportunity to ask the farmer about how they grew their produce or how they're raising their animals." To participate in the market, ven- dors fill out an application covering everything from the type of business to their growing practices—whether they are certified organic, sustainable or conventional. Admittance depends on a number of factors. Vendors who sell agricultural products take precedence over prepared food vendors. Prepared food products are only considered if the applicant can show that at least one ingredient is sourced locally year- round. Each vendor must have all of the necessary permits and licenses to operate a business, and the weekly fee for admitted vendors is $20. "We are a nonprofit and all the weekly fees we collect go back into mar- keting and events we have throughout the year," said Leaver. "We are simply hosting a local and sustainable food marketplace for the community." Though the goal is to keep the prod- ucts sold in the market as local as pos- sible, not all vendors are able to create 100 percent local products year-round. The seasonal nature of certain items means that someone who produces peach jam, for example, will not neces- sarily be able to find peaches locally all year long. The market management understands that, said Leaver, and uses signage to ensure consumers are aware of where their food comes from. "Since I've been a part of this mar- ket, my goal has been to make every- thing as transparent as possible," she said. "We do site inspections along with having our vendors display signs so our customers can clearly understand what they are buying, where it comes from, and how it was produced." Signs also clarify product details, such as whether produce is conven- tional, sustainable or certified organic. One regular vendor, Animal Farm, is certified organic. The 70-acre farm, based in Cat Spring, Texas, sells a vari- ety of vegetables and fruits, as well as bouquets of flowers. Animal Farm oper- ates off the grid and derives electricity from solar energy. "Our mission is to bring fresh, local food to the people—to give people access to good food, period," said owner Cas Van Woerden. While the other vendors at the market may not be officially certified as organic, the majority are sustainable, E very Tuesday afternoon, a series of tents pops up in a parking lot at Rice University, in the shadows of the university's football stadium. No, it's not a pre-game tailgate—year-round, rain or shine, this section of blacktop plays host to a farmers market. The university invited the mar- ket, originally known as the Houston Farmers Market and held adjacent to Rice University, to move to its more spacious parking lot in 2007. In 2010, it became known as the Rice University Farmers Market and is now an official part of the university's Housing and Dining department. Between 25 and 30 vendors set up shop each week, selling everything from fruit, vegetables, meat and eggs, to popsicles, kombucha, artisan pasta and cheese. No two vendors are exactly alike. In fact, market manager Beth Leaver said they make a concerted effort to ensure variety each week so vendors don't have to compete with other stands selling the exact same thing. B y S h e a C o n n e l l y Cas Van Woerden, owner of the certified organic Animal Farm based in Cat Spring, Texas, chats with customers at the Rice University Farmers Market.

• Cover