The second farmer’s market of the year took place Thursday on Lowry Mall.
Various goods, including apple butter, lettuce and naturally raised beef were available to students, faculty and staff.
Barbara Nobis, owner of Grandma Barb’s Pies, stood at her booth selling canned goods, sweet potatoes, corn and homemade sauerkraut along with other items.
The market is something Environmental Leadership Office has been hosting for a while, she said.
For her, participation in the event started with baked goods. But when Nobis saw what others were selling, she and her family set out to match the standard. They began growing crops and canning goods to sell.
At Nobis’ side was her niece, Ashley Nobis. Nobis and her aunt had taken over the baking side of the business, selling pies, cookies, breads and rolls to the hungry students on their way to classes.
Near the Nobis, Missouri Legacy Beef set up a tent, multiple tables and a grill.
Mark and Suzie Mahnken, along with their family, were busy grilling up burgers, steaks and brats for passing students.
“Our brats are 80 percent lean, 100 percent beef and 200 percent delicious,” Suzie Mahnken said.
Missouri Legacy Beef has been attending MU’s farmer’s market since April 2009 when the first market was put on.
For five years, the family has participated in feeding MU with their free-range, preservative-free and all-natural beef.
Fresh produce was not the only thing at the farmer’s market, though. There were booths set up with informational supplies for students.
Tiger Food Pantry partnered with student organizations Kappa Kappa Psi, Tau Beta Sigma, Phi Mu Alpha and Sigma Alpha Iota to collects spare change to help support the pantry.
The Environmental Leadership Office was there to teach students about recycling, sustainability and being environmentally friendly.
Amy Eultgen, an environmental leadership adviser, said that it is easy and nice to put on the farmer’s markets, especially with such willing locals and groups that return every time.
The office’s next activity is a screening of “In Organic We Trust” at 7 p.m. Oct. 24 in Leadership Auditorium. The film will discuss the topic of organic food. There will also be samples of local sustainably-produced food for participants.