Today@Sam Article
SHSU Hosts First-Ever Farmer’s Market
Oct. 15, 2024
SHSU Media Contact: Mikah Boyd
Fall has arrived, which to many means it’s time to visit their favorite farmer’s markets to pick up seasonal produce and see what other goodies their community members have cultivated or crafted. Sam Houston State University decided to bring farmer’s market fun to its students by hosting one on campus in Frank Parker Plaza.
The idea for the SHSU Farmer’s Market came from graduate students in the dietetic internship program who identified the need to present The SHSU Food Pantry in a way that addresses food insecurity and meets students where they are. Dietetic intern and SHSU graduate student, Jordan West, took the reins on the project and worked hard to ensure that her fellow Bearkats would have an authentic farmer’s market experience.
“I’ve always loved farmer’s markets because they have a unique way of bringing the community together,” West said. “There’s something special about seeing people come together to share food.”
With the rest of the dietetic interns sharing West’s motivation and excitement, Lopez provided them with the guidance they needed to make this form of outreach effective. They teamed up with their colleague, the College of Health Sciences’ Director of Food & Clothing Insecurity, Kathleen Gilbert to see how the farmer’s market could make the SHSU Food Pantry more approachable.
“By transforming the food pantry into a farmers’ market, we aimed to create an inviting atmosphere where students can access fresh produce and connect with their community,” said Tabbetha Lopez, coordinator and director of the graduate program in dietetics. “This approach provides nutritious options, reduces stigma, promotes healthy habits and fosters student collaboration.”
To make the market happen, Lopez and her students teamed up with their colleague, and the College of Health Sciences’ Director of Food & Clothing Insecurity, Kathleen Gilbert to seek out partnerships on and off campus. They utilized the pantry’s established relationship with the American Heart Association and the Houston Food Bank to kick off their search for collaborators. From there, they reached out to local farmers, the Walker County Extension Office and BlackPearl Technology in The Woodlands to provide students with free produce and reusable tote bags to carry it.
Students who perused the market could pick from an assortment of fruits and vegetables, including mushrooms, jalapeños, tomatoes, bell peppers, cucumbers, cabbage, cauliflower, potatoes, squashes, green beans, zucchini, onions, carrots, strawberries, cantaloupes, apples, oranges, bananas and pears.
"I was thrilled to have worked in collaboration hosting this farmer’s market alongside Black Pearl, the American Heart Association and the Department of Human Sciences’ Dietetics Program,” Gilbert said. “The pantry’s goal is to provide fresh, nutritious food while raising awareness of food insecurity and promoting healthy living on campus and in the community. This collaboration is a powerful step toward supporting wellness, and sustainability, ensuring everyone has access to quality food options."
On campus, the farmer’s market garnered excitement from the various groups and departments that Lopez and Gilbert invited to join. The Lowman Student Center provided a custom layout in Frank Parker Plaza that accommodated both the produce booths and tables set up by campus organizations. With this setup, student groups such as Eta Sigma Gamma Health Honorary Society, the SHSU chapter of the NAACP and the Plant and Soil Science Club offered and sold goodies ranging from fruit cups and smoothies to small houseplants and books.
“I began talking to practically everyone I could about the idea, I don’t think there was a single person who knew me that didn’t also know about the farmer’s market,” West said. “These conversations included fellow students, faculty members, student workers and the American Heart Association. Each of these discussions provided valuable perspectives that helped to refine the concept, create partnerships and ensure that the market would meet the needs of our campus community.”
As the day of the event neared, student workers from the food pantry and the dietetic interns had their hands full with prep work. The food pantry students began sorting the donated produce while the dietetic interns crafted recipes to show farmer’s market attendees different ways to prepare the food they would receive. When the day of the event came, the groups combined their efforts to finish setting up the farmer’s market and make it a success.
Adaah Wysinger, a senior communications studies major, was especially pleased with the variety of goods offered at the market.
"I really enjoyed my experience at the farmers market, I really appreciate the that majority of the produce was fresh and not picked over even though I came later,” Wysinger said. “My favorite part was the recipes given out for the produce that we picked! It's nice to be given easy recipes so that food isn't wasted."
After hearing similar praise from the students who attended the market, Lopez and Gilbert are seeking the funding they would need to offer the event annually with an end goal of hosting the SHSU Farmer’s Market once a semester. By holding a market in the spring and fall, Lopez said they would be able to provide students with a wider range of seasonal produce.
On top of increasing the number of markets hosted, the duo hopes to increase the number of booths and stalls on the plaza. By doing so, they aim to bring more student organizations and community partners in on the event.
“This project is particularly special to our students, as it represents a unique initiative—very few colleges can boast a fully student-owned and run farmer’s market,” Lopez said. “We are thrilled about future opportunities to expand this market, as it not only supports our dietetic organization and food pantry but also fosters the academic success of SHSU students by ensuring they have access to healthy foods.”
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