Sep 212004
Authors: Julie Abiecunas

Veggies may not fill the plates of many college students, but

filling the nutritional gap is no harder than finding the student

run organic produce stand near campus.

The stand runs from 3:30 – 6:30 p.m. every Thursday at 630 W.

Lake St., near Summit Hall.

The conjoined efforts of students, volunteers and the

Sustainable Development Club generate the produce stand each week,

providing fresh products for purchase by the general public and


For Lisanne Rude, a junior horticulture major, planning for the

stand begins in early February, when the club decides what produce

to grow and where it should be grown.

The produce is generally grown on campus or on small local


Items grown include a wide range of fresh produce including,

flowers, melons and corn. After deciding what will be grown that

year, the students tend to the produce.

“We have to pick a lot of weeds,” said Connie Pfeiffer, a

graduate student studying psychology. “There’s a lot of care and

paying attention to what will be ready.”

Students strive to keep the produce at the stand as fresh as

possible and the items sold at the stand have either been picked

the day before or that same morning, said Nick Kirkes, a sophomore

horticulture major.

The students’ care pays off, as they generally make $100 to $200

a week, and will even pull in $300 on a good week, Rude said. The

money made through the stand goes toward supporting the club’s


Students involved in the program said they enjoy the break it

gives them from their regular studies, but all became involved for

different reasons.

Pfeiffer became involved with the program because she loved

gardening and just wanted to try something different, while Rude

enjoys the educational aspect of the stand.

“You learn a lot about the food crops and the ways of the

market. It’s also nice to have our regulars that come every week,”

Rude said.

The stand will continue until the produce runs out or until the

first freeze.

Still, for now, the students working the stand not only enjoy

growing and selling their organic products, but they also enjoy the

perk of free produce.

“The tomatoes are superb,” Pfeiffer said. “Next would have to be

the sweet corn, but the melons are also really good.”

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