“The group efficiently sets up shop at the wellness center. Tents and an awning come out to keep people and products cool. Crates holding bundles of greens, boxes of strawberries and glass jars filled with herbs are placed on the side of the bus on removable metal shelves. The market also sells local meat, eggs, dairy and honey, which, like the produce, is a mix of items from Arcadia and other local farms . . .
“When it’s time to move on, [summer fellow Anna] Hymanson sets the timer, as the group is informally competitive about how quickly they can break everything down. A lot of precise stacking is required, using one of what [culinary educator JuJu] Harris affectionately calls Bartley’s ‘Ben-ventions,’ a series of wooden frames that prevents things from sliding around.”






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