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2011 BYU LaVell Edwards Stadium Farmers Market to begin July 28

More than 25 booths featuring locally grown produce, baked goods and crafts will be available during the second Brigham Young University LaVell Edwards Stadium Farmers Market.

The BYU Farmers Market will take place Thursdays beginning July 28 and run through October 27 from 3 to 8 p.m. at the parking lot immediately south of the stadium. Please note that the market will not be open August 18 due to construction and the annual Campus Education Week.

Both the campus community and the general public are welcome, and plenty of free parking will be available in adjoining lots.

Vendors from around the community will have the opportunity to share their work and creativity at a familiar local venue.

“My favorite part of this year’s market is the wide variety of fresh produce that we plan to have,” said Amanda Reynolds, Farmers Market supervisor. “We’ve tried to find farmers who can bring a variety of fruits and vegetables to the market so as not to be overwhelmed with just one product.”

Half of the booths will offer food sponsored by local growers, with a limited number of baked goods and craft booths. In keeping with last year’s market, BYU chef John McDonald will also host a booth with cooking demonstrations to show attendees how to best use the fresh foods they buy.  

BYU is planning for the market to be a zero-waste event. Vendors will be asked to use proper recycling bins and conserve in other ways, such as only handing out paper bags or no bags at all. BYU will also provide $1 recyclable bags for shoppers.

Hosted by BYU Dining Services, the BYU Farmers Market was developed to help the local community and support sustainability.

“Farmers markets are meant to be a place where people can go and interact with local farmers as well as purchase their fresh fruits and vegetables,” Reynolds said.

For more information and for vendor applications, visit dining.byu.edu/farmers_market.html or contact Amanda Reynolds at (801) 422-9444 or amanda_hickman@byu.edu

 

 

Writer: Mel Gardner

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