Vendor Petitions Return to Market

By Connect2Mason Director Grace Kendall

The farmers’ market at George Mason University got its start only a week ago, kicking off on Earth Day with a quiet, but seemingly successful, opening. Students and staff stopped at the booths to buy fresh milk, bread, soups and more from a variety of local vendors.

One of those vendors was Derek Luhowiak, who runs Local Sixfortyseven with his wife Amanda. They were busy during the first market selling cooked-to-order meals in their silver cart, but were told last week that they would not be allowed to return to the farmers’ market on campus due to contractual complications.

Luhowiak responded to the situation by coming on campus during Wednesday’s market to collect signatures for a petition and to pass out information on the importance of buying locally grown foods.

“The best way we can fight this is by being professional and educating people,” he said.

Luhowiak has a contract with Smart Markets, who in turn has a contract with Mason. The confusion lies in this contract between the market and the university, which is being handled by Smart Markets Founder Jean Janssen and University Services Assistant Vice President Mark Kraner.

“I have a contract with [Smart Markets] that says one thing and they’re doing another,” said Kraner. “That needs to be addressed.”

The contract Smart Markets has with Mason states that the farmers’ market is to be used for “the sale of locally grown or produced fresh produce, baked goods, dairy products, free range meats, and other similar comestibles and for no other purpose. The only beverages that may be sold and/or distributed are milk, flavored milk and juices squeezed on the Premises.”

Janssen believes she and Kraner have differing interpretations of what exactly “comestibles” means. The traditional definition of comestible is anything that can be consumed as food.

“He said ‘we want people who are selling components,’ which is not a word that’s used in our contract,” Janssen said. “The argument he wants to use doesn’t hold up.”

The components Kraner cites as the basis of the agreement are those individual elements listed in the contract, including eggs and vegetables. He includes baked goods as an “exception” in his list of approved components, stating that they “provide components to a meal versus prepared meals.”

Luhowiak’s situation is unique because he is the only vendor at the campus market who actively prepares food on-site, cooking free-range meats and locally produced items in their booth. Other vendors serve uncooked meals, such as soups, but Local Sixfortyseven is the only business in the market that actually cooks food on the premises.

Kraner cited school contracts with corporations such as Coca-Cola and issues with insurance as some of the reasons for the distinction.

“All caterers must be approved, and he was not,” said Kraner.

Janssen is now moving forward on paperwork that may allow Local Sixfortyseven to become an approved caterer on campus. Luhowiak must be registered with the eVA purchasing system, which involves paying an annual registration fee and a one percent transaction fee, and then apply for the school’s list of approved caterers.

“Mark’s under pressure to bring in the money,” Janssen said. “Every time Derek sells food to a student, it takes money away from the university.”

There is still a chance for Local Sixfortyseven to bring its locally grown burgers and gleaming silver cart back to campus, but in the meantime the Luhowiaks will continue to sell their wares nearby and educate the public about the importance of supporting local businesses.

“I’m actually kind of flattered that a company that big will deem a couple with a small garden such a threat,” said Luhowiak.

For more information on the Mason farmers’ market, visit ulife.gmu.edu/pages/FarmersMarket.html.