This year, shoppers also have an opportunity to cool off from the summer heat and learn something new about eating healthy, gardening and efforts like the slow food movement. These are just a few of the topics for the 20/20 Talks, hosted every Thursday through Oct. 24 at 12:20 p.m. in Room 103 of the University of Louisville School of Public Health and Information Sciences (SPHIS), 485 E. Gray St.
The name of the series highlights the structure of the program, 20 educational sessions, 20 minutes each.
鈥淭he 20/20 Talks are aligned closely with the school鈥檚 mission,鈥 said Craig Blakely, PhD, dean, SPHIS. 鈥淭his is a venue for us to engage the community in discussions about issues that affect the public鈥檚 health.鈥
鈥淥ur goal is to help customers feel more confident when they are shopping, cooking and growing the fresh fruits and vegetables sold at farmers markets,鈥 said Melissa Schreck, manager of the Gray Street Farmers Market.
When attending the lectures, patrons are welcome to bring their lunch, which can be purchased from vendors at the market, Schreck said.
The Gray Street Farmers Market has created a YouTube channel to make the available to a wider audience. During the first lecture, Brian Barnes, organizer for UofL鈥檚 and composting programs, discussed the environmental benefits of buying local and supporting farmers markets. Last week, Justin Mog, UofL鈥檚 assistant to the provost for sustainability initiatives, talked about what individuals and businesses can do to ensure that food comes from local sources, known as foodshed.
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The market is open every Thursday rain or shine from 10:30 a.m. to 2 p.m. through Oct. 31.