They say you’ll change a lot in college, but they never say your pantry might, too. Three years ago, I couldn’t care less where the food on my plate came from. Despite living in the Garden State, I’d never even heard of a farmers’ market and the word “organic” only meant “more expensive” to me. Then I came to Ithaca. Now, the Ithaca Farmers Market is an essential weekend stop for fresh vegetables, and I shop weekly at GreenStar Co-op (where I’m a member). As I was stirring my blue agave sweetener into my tea this morning and tending to my herb garden, I realized how surreptitiously Ithaca has converted me to its culture of natural foods.
When I came to IC as a freshman, I remember thinking that this organic business was a snooty club for vegetarians and health nuts. Then my friends became more interested in organic foods and dragged me to lectures and films on campus. I learned about the health effects of pesticides and the environmental importance of eating locally grown produce. But through my junior year I was restricted to dining hall grub, so I had little control over what I was eating.
This past summer I’ve had to cook for myself (which has been its own challenge), and that’s when I discovered the farmers’ market. I was surprised to find that I tasted a difference in the veggies and also that I enjoyed being there. In fact, it’s been the friendly community that keeps me coming back every weekend, munching on a wholesome snack while sitting on the dock in the sun. Little by little, my grocery cart is getting more organic, and I find that the food doesn’t just taste better, but I also feel better about eating it—for my health and the environment’s. Don’t get me wrong. I still scarf down mac and cheese like any college student, but now I prefer organic pasta and locally made cheddar.