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
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
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,”
The stand will continue until the produce runs out or until the
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.”