On four Thursday afternoons in September and October, students walked home from LaVell Edwards Stadium carrying produce, not pom-poms. They were the patrons of BYU’s first Stadium Farmers Market, an event coordinated by BYU Dining Services and the city of Provo.
Vendors sold everything from tie-dye to produce, some picked just an hour before. All artisans were affiliated with BYU in some way, and all farmers were local. BYU’s executive chef, John B. McDonald, ran a demonstration booth using ingredients available at the market, making recipes like Turkey Burger with Honey Crisp Apple and Cherry Chutney.
