MarCat and Sustainability Fair sparks dining debate
April 12, 2013
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By Taylor Clements| @KyKernel
Despite the impending stormy weather, students crowded the Student Center patio Thursday for Farmer’s MarCat and Sustainability Fair.
A slew of local farmers and sustainability organizations lined the patio handing out samples and information while Kentucky artist Ben Sollee’s music added to the laid-back vibe.
With options ranging from local honey to beer cheese, up to 500 people perused tables throughout the day at the event hosted by the Student Activities Board.
Retired farmer Garland Brown, who began making beer cheese at the recommendation of a friend, handed out free samples.
Garland went from selling eight cups of his beer cheese per month to 125 cups in a week, he and is a first time MarCat vendor.
“You get to meet a lot of people,” Brown said.
Another MarCat newcomer, University Health Service, had a table featuring free cups and information.
“We want to promote a healthy lifestyle for students,” said Kirstie Kear, a peer educator for UHS.
“It’s important for having fresh food and supporting the local products,” undeclared freshman Tabi Krier said of the event.
Nick Nickels, a beekeeper for more than 30 years, has been a part of the MarCat since its creation and hopes that UK will expand its involvement with local farmers markets.
“I would like to see more of our people here, and I’d like to see one (farmers market) every other week while it’s still warm enough to set up outside,” Nickels said. “I’d like to see this pulled under an umbrella of a student organization rather than being run out of Student Activities (Board).”
Students were accepting of the idea of expanding farmers markets on campus.
“There’s not enough places on campus to get fresh food, so it’d be cool if there were other places we could go and get healthy food,” Krier said.
Thursday’s MarCat took place at a time when UK is considering outsourcing its dining services.
“I think it’s a monumentally bad idea,” Victor Smith said. “There are other places where the college can make money.”
“(UK) has a really rich history of agricultural achievement and advancement, and the research facilities that are set up at the university here feed into the local agricultural system very well,” Smith added. “It creates kind of a feedback loop — our research benefits farmers and the farmers benefit the university. You don’t get that same feedback loop when you go through outsourcing.”
A UK dining revitalization committee will host public forums in the coming weeks to review UK Dining Services and third-party proposals.
UK President Eli Capilouto said he is committed to including the Kentucky Proud initiative and student employment in any new proposal to be considered.
Capilouto is also calling for the guarantee of jobs for current fulltime employees in UK dining and the expansion of dining options, including healthier options.
