All posts by paigepritchard

I'm currently a student at the University of Missouri studying Journalism and Music. I enjoy fiddling around and taking long walks on the beach during sunset :)

Add your voice to Footprint’s sustainability podcast!

This is Paige Pritchard. She wants to start a sustainability podcast, but she needs your help.

I would like to assemble a team of Footprint members to produce a monthly podcast. I personally don’t have any experience with creating a podcast, but I have edited video and audio through the Adobe systems. Hopefully the team will consist of a few people who have more experience with creating podcasts, and then we can all learn from each other. Anyone, of course, is welcome and encouraged to join!

Here’s my current layout of the program:

Length: 20-30 minutes

Sections:

Local Sustainastars – 10 minutes. This will be the largest segment. We would interview local community members who are adopting sustainable living techniques. This could include anyone from a sustainable architecture firm to a local farmer. We would ask them to explain what sustainable strategies they use and why.

Environment Abroad – 5 minutes. This will be a short round up of international environmental news. We can include links to the story we mention on the Footprint page that the podcast is posted.

Sustainable Products/Technology Review – 5 minutes. We will review a green product, such as sustainable cleaning supplies or Window Farms, and discuss the pros and cons. Hopefully we can have one of us buy or sample this product to get a first hand account, but if it’s something more expensive, like a self-contained composter, we can sift through other news articles and reviews and credit those (as well as provide the links).

Be Green Challenge – 5 minutes. This will be a challenge to listeners to adopt a single sustainable living technique for the month until the next podcast. This could range from starting a compost bin, recording a trash journal, or buying half of your groceries from local producers.

Toe Tappin’ Tunes – 5 minutes. We will round out the podcast by providing our listeners with a song from one of our favorite bands. Ideally, the band will have a connection to sustainability or folk heritage. We could showcase Guster and their green tour techniques, or The Carolina Chocolate Drops because of their involvement with continuing the tradition of jugband music.

Timeline:

Mid-November: Call together first meeting of team members and layout a plan for the first podcast. Brainstorm on content ideas.

December: Collect content and begin producing podcast.

January: Publish podcast to Footprint website for download.

Contact Tina Casagrand (tina.casagrand@gmail.com) or Paige Pritchard (paige.pritchard10@gmail.com) for more questions or to be part of the team!

Campus Farmer’s Market Brings Fresh and Local Vittles to MU Students!

Photos by Abigail Rolbiecki

Students browse through baked goods at Grandma Barb's stand during the Campus Farmer's Market on Lowry Mall.

On Thursday, Sep. 22, Lowry Mall sprouted a cornucopia of local food ranging from heirloom tomatoes to hand-made semolina pasta.  MU’s Wellness Resource Center and Sustainability Office had teamed up once again to sponsor the second Campus Farmer’s Market of the season. Strolling through the three food stands and five informational booths, I easily spent the entirety of my lunch break basking in the glory that is a farmer’s market on a beautiful fall afternoon.

Something I love about the farmer’s markets on campus is the large amount of information a student can find on healthy living. Registration for the market is open to both food vendors and information providers, which garners a useful balance of education and action at the event.

For example, if students don’t know what to make with their newly purchased array of fresh veggies, the Wellness Resource Center’s booth offers a number of recipes. I’m personally excited about the Grilled Heirloom Tomato & Pesto Pizza and Vegetarian Tacos with Goat Cheese recipes I picked up. There were alsoguides to eating local, nutrition tips for busy students, and the “Top 10 Ways to Enjoy Bell Peppers,” which I might just frame and put up on my kitchen wall.

A representative from Prairie View Farm and Bakery sells forearm-sized zucchini - and other seasonal veggies - like a boss.

Other campus organizations at the market included the Sustainability Office, the Craft Studio and the RSVP Center. The Bike Resource Center set up a tent for bike tune-ups and safety checks.

Once I made the rounds through the informational booths, it was time to unleash the local foodie in me. Fortunately, fall is one of my favorite harvest seasons and there was a large supply of sweet potatoes, red bell peppers and baked goods to satiate my cravings. Unfortunately, there were NO EGGS ANYWHERE. My breakfast of cold cereal and tears Friday morning was severely lacking.

Some ripe 'maters offered up by Prarie View Farm and Bakery.

A new addition to this month’s market was the Pasta Italia homemade pasta stand. . This stand sells fresh, 100% Italian semolina pastas, olives and Italian seasonings. If you’re looking to try something new at the market, this stand is it. I have yet to try any of the pastas, but I bought magical seasoning made up of ground parmesan, garlic and basil that turns all of my cooking into mouth-watering Italian goodness.

As usual, the Missouri Legacy Beef tent attracted a large number of hungry students. If you’re just looking for a quick bite of local fare, this is the best choice. They were selling cheeseburgers and BBQ sandwiches for $4 and a rib eye sandwich for $6, with the addition of chips and a drink for the full meal price of $8. In the words of one of the Legacy Beef representatives manning the grill on Friday “It’s all fast and it’s all good!”

And what would a farmer’s market in Columbia be without Grandma Barb? Her pies and cookies were best sellers among sweet-toothed students, as were her jams and apple butter.

Grandma Barb's sweet rolls. Don't you just want to eat the picture?

I would encourage MU students to take a few minutes out of their day for the next campus farmer’s market on Oct. 27th. This event is a great opportunity to learn about eating healthy, local food. It’s also a great springboard for other farmer’s markets in the area, as the Wellness Resource Center all offers maps and information about other local farmers markets such as the Columbia Farmers Market and the Boone County Farmer’s Market.