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The Michigan Daily (ISSN 0745-967) is 
published every Thursday during the 
spring and summer terms by students 
at the University of Michigan. One copy 
is available free of charge to all readers. 
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2

Thursday, June 25, 2015
The Michigan Daily — michigandaily.com
NEWS

VIRGINIA LOZANO/Daily

Los Angeles rock duo Best Coast performs at the Majestic Theatre on Friday.

WEST COA ST, BEST COA ST
M Farmers Market 
 

provides students 
produce on campus 

Program emphasizes 

sustainability 

education through 
partnership with 

local farms

By ALAINA WYGANT

Daily Staff Reporter

What’s green, looks like let-

tuce, and now appears at the 
Michigan Union, U-go’s, Wol-
verine Towers and other loca-
tions each once a week? The 
University’s new M Farmers 
Markets fresh produce. From 
strawberries to kale to celery, 
in-season vegetables and fruit 
will be available from M Farm-
ers Market at various campus 
locations.

M Farmers Markets is the 

result 
joint 
collaboration 

between MHealthy, CSG, the 
University’s 
Sustainability 

Initiative and Michigan Din-
ing. 
Community 
Supported 

Agriculture, a new program 
in which faculty and staff can 
buy shares from local farms 
and pick up ready-made boxes 
of produce once a week, will 
begin working with these var-
ious groups toward creating a 
wider variety and increased 
number of available fruits and 
vegetables.

According to the M Farm-

ers Market’s schedule, fruit 
and vegetable deliveries are 
between 11a.m. to 1p.m. on 
Mondays 
at 
the 
Michigan 

Union, Thursdays at the Uni-
versity Hospital Courtyard, 
and Fridays at Pierpont Com-
mons. The market also delivers 
on select Tuesdays at Wolver-
ine Tower and at the North 
Campus Research Complex.

Michigan Dining contacted 

Zilke Vegetable Farm in 2011, 
one of the farms partnering 

with the University to bring 
more vegetables and fruits to 
campus, with hopes that the 
farm could receive the neces-
sary certification in order to 
sell their produce on campus.

Vicky Zilke, one of the own-

ers of the vegetable farm, said 
the farm works hard to pro-
vide a variety of crops for the 
market.

“We are able to grow virtu-

ally everything — or, at least, 
a large number of products. So 
my husband and I grow a wide 
variety of crops that grow 
in Michigan. So I will bring 
what’s in season,” said Vicky 
Zilke.

Keith Soster, director of 

Student 
Engagement 
for 

Michigan Dining, said educa-
tion about sustainability is a 
large aspect of the M Farmers 
Markets.

Soster also said when the 

program was introduced in 
2011, 
assessments 
revealed 

students liked the idea, but 
wanted a greater variety of 
options and for the produce to 
be available more often.

“Students over the last cou-

ple of years have talked about 
food insecurity or food deserts 
around our area, so it made it 
more important to have pro-
duce available and affordable,” 
Soster said.

Christine Rogers, a rising 

sophomore studying Biopsy-
chology and Cognitive Neuro-
science (BCN), is a Michigan 
dining ambassador for Fire-
side Café at Pierpont Com-
mons and works behind the 
U-go’s Zilke M Farmers Mar-
ket produce stand.

Rogers said one of her 

responsibilities while working 
the stand is educating visitors 
about sustainability.

“I’m supposed to stand over 

there and tell people about 
Michigan Housing and green-

@MICHIGANDAILY

See MARKET, Page 8

