Economic Institute - Loyola University New Orleans

Written by Catherine Drake and Beverly Swango
Edited and designed by Jeff Barron and Richard McCarthy
64 pages
$20 (plus $2 postage and handling)

We have incorporated From the Fields to the Table: Suggested Food Handling Guidelines for Open-Air Farmers’ Markets and Fairs into the food handling practices at the Crescent City Farmers Market, and know that everyone (both vendors and customers) benefit from its clarity and thoroughness. It is a practical response to a recognizable shift in consumer concern about food quality and safety. In the past ten years, consumers have demonstrated an insatiable appetite for farmers' markets and the opportunity to reconnect to food sources — safe food sources. In an article about food safety in the September 1, 1998 issue of Newsweek, author Adam Rogers reflects many people's feelings when he wrote, “when farmers sell their own food, the product doesn’t pass through numerous hands and giant distribution centers that increase the risk of picking up pathogens.” Indeed, farmers’ markets do generally provide fresh, superior produce. This document provides markets with the means to demonstrate how.

If you would like to order a copy, please send a $22 cheque or money order to the “economics institute”:

economics institute
Loyola University
7214 St. Charles Avenue, Campus Box 907,
New Orleans, LA 70118-3565

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5/13/98