Robert Thompson, Trustee Professor and director of the Bleier Center for Television and Popular Culture in the Newhouse School, was quoted in the USA Today story “What’s next for Megyn Kelly? Experts say the options are limited.”
University Community Harvest farmers’ market offers fresh produce and more Friday 11 a.m.-3 p.m.
University Community Harvest farmers’ market offers fresh produce and more Friday 11 a.m.-3 p.m.October 25, 2007Kevin Morrowkdmorrow@syr.edu
Apple cider and apple fritters, ripe pumpkins and squashes, chocolate pizza and kettle corn, organic meats, freshly baked pies and a wide variety of tasty garden vegetables are among the many offerings available Friday from 11 a.m.-3 p.m. at the University Community Harvest farmers’ market, held in the Waverly lot on the Syracuse University campus, at the corner of Waverly and South Crouse avenues.
More than 30 farms and organizations will be represented with Central New York-grown produce, already-made snacks and entrees, ceramics, handmade soaps, flowers and organic clothing, as well as literature on sustainable practices, organic farming and healthy eating. Open to the public, the event is presented by SU and the SUNY College of Environmental Science and Forestry.
Participants include Beak & Skiff, Lafayette; Belle Terre, Sodus; Blackbrook Farm, Skaneateles; The Chocolate Pizza Co., Marcellus; Community Supported Agriculture of Central New York; Cooking in the `Cuse, Syracuse; Creekside Meadow Farms, Tully; Crouse Hospital Department of Dietetics; First Harvest Farm, Canastota; Grindstone Farms, Pulaski; Hafner’s Farms, Liverpool; Little Joe’s Fresh Home Grown Vegetables & Fruits, Pennellville; Ma & Pa’s Kettle Corn, Syracuse; maple syrup vendor Dan Beasley, Cicero; Monarch Farm, Homer; the Onondaga County Health Department; Pots-End-Poppies, Skaneateles; and the Shaped Clay Society, Syracuse.
Also participating are Spring Brook Farm, Weedsport; the SU Bakeshop and SU Bookstore; the SUNY College at Morrisville and Nelson Farms; the Syracuse Ceramics Guild; the Syracuse Real Food Co-op; Syracuse Soapworks; Wake Robin Farm, Jordan; Watson Greenhouse, Lafayette; and Wyllie Fox Farm, Cato.
Community members working or living in downtown Syracuse are encouraged to travel to the farmers’ market via the free Connective Corridor Bus (Centro Route #543) from any of its designated stops along Fayette and State streets downtown and in the East Genesee Street business district; for information on the bus schedule and route, visit http://connectivecorridor.syr.edu. For those driving to campus, free parking will be available in the University Avenue Garage.
The University Community Harvest is a pilot project staged for the first time this fall. At the event’s conclusion, the organizing committee will make a recommendation on the long-term potential for future farmers’ markets on campus.