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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
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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