The new project’s blogging will take an inordinate amount of time, so I’ll be doing most of my posting there until December. I’ll be linking to all the posts here, so you’ll still be getting three posts a week. Here’s the first real post on project v515!
If you’ve been to the Bloomington Community Farmers’ Market (BCFM), you know that it’s no wonder they’re one of the nation’s best. Not only the largest in Indiana, BCFM is also one of the longest running. Saturday mornings at the market is more than grocery shopping. It’s a deep-rooted family tradition, a testament to Bloomington’s unique focus on sustainable food & agriculture in a state more known for its commodity production.
This summer, I was fortunate to have an internship perfectly in tune with my focus on sustainable food systems: a spot with Bloomington Parks & Recreation, serving as the Farmers’ Market & Community Gardens intern.
To close out my internship, I helped with the 24th annual Salsa Contest, a tradition that stirs as much passion in some as the market does for me. It was an early morning–helping set up the market at 6:30 before moving onto contest set-up at 8. By 10, the plaza in front of city hall was transformed. Pepper-covered banners. Tasting tents for all three categories: specialty (with anything but tomatoes), cooked & raw salsas. Rags, chef at Nick’s English Hut, was set up for his salsa-making demonstration. Judges, a sampling of Bloomington’s crème de la crème foodies, were warming up their palates. (
Nopun intended.) Anxious market-goers were forming lines, licking their lips while deciding which salsas to taste first.
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