University campuses are often the first mainstream pressure point to be hit with food fads. So it’s no surprise the Los Angeles Times reports this morning that a growing number of colleges are finding that campus farmers markets are a great fit, tapping into students’ interest in sustaining the planet with an appealing combination of food, music and lots of people hanging out.
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The University of Southern California held its first market in February 2008, the result of meetings between students and university officials that began in fall 2007.
Scott Shuttleworth, the university’s director of hospitality said that having at least one farmer at the market was important to give shoppers a chance to talk with someone about "eco-friendly agriculture and organic and natural farming practices."
I’m not sure at what point only local, natural types who hang out at farmers markets cornered the language on “sustaining the planet” but it happened a while ago – and without discussion. As usual, what was lacking from the coverage was any discussion of microbial food safety standards; even suggesting such basics can bring the wrath of a tyrannical religion.
The author of the blog, Conkey’s Tavern, who’s a fan of local, as am I, agreed the other day with the idea of data: water quality results, data on soil amendments, evidence of compliance with handwashing and safe handling.
??????It isn’t about local, small or big. It’s about what will make folks barf. And that requires control of dangerous microorganisms, regardless of politics.