Page 9 - Cuisione fo Arizona - Volume 8

The group in action
As the needs of the Community Exchange have evolved, so has the model with which it works. The group remains uid to continue to meet the changing needs of the people who brought about its existence in the rst place. In action, volunteers, or mem- bers of the community it serves, serve as the go-between for small farmers and customers, or they just assist and
nity Exchange is that the grower does not have to pay any of the on-going prices associated with vending at the farmers’ markets such as monthly fees or the daily percentage of sales most vendors pay, as well as investing in a market set up. For the small scale or start-up grower or abundant gardener, the fees and set up costs don’t always make nancial sense. And for the hob- byist, most markets require a vendor
ing his now very popular “Big Cheese squash” as well as many other vari- eties of produce and owers. Charley also grows several types of corn and his wife Ruth grinds it and makes tor- tillas for the CE – a very hot and tasty commodity! Chip would bring out bags of soil from Singh Farms and rain bar- rels he made for rainwater harvesting. At the peak of the Fall 2015 growing season, the group has grown to three tents and roughly eight tables and can be found at eight markets throughout the valley!
Where can you nd the Commu- nity Exchange table?
The group has stuck to its roots and still participates in both Thurs- day night and Saturday morning at the Phoenix Public Market. Addition- ally, the group expanded to vending at the Mesa Community Farmers Market on Fridays, Ahwatukee Farmers Mar- ket and Ktizo Market on Sundays, the Capitol Farmers Market on Thursdays and the Uptown Farmers Market on Wednesdays and Saturdays. The group has roughly 60 vendors currently working vending at their various mar- ket booths.
Visit their facebook page www.face- book/community exchange or contact Chip at Chipsatt@cox.net for more in- formation on locations and becoming a vendor!
advise the producers whenever neces- sary. On each market day, this consists of meeting with growers prior to a market starting, assisting in complet- ing any required paperwork necessary for itemizing and pricing their product and getting paid. Pricing at the Com- munity Exchange is set by the grower or artisan, and matches their effort and hard work, but does not undercut the sales of other farmers and vendors at the market. Another unique aspect of the group is that at the beginning of each market day, contributors to the table are encouraged to barter amongst themselves and directly exchange their goods with others within the group. After the individual’s products are sold, the Community Exchange takes 20% of the pro ts to fund their service to the community and cover overhead costs. So the individual receives an 80% pro t.
The bene t of using the Commu- 8 cuisineofarizona.com
to stay for the duration of a market, as well as consistent attendance to maintain their space within the mar- ket, turning your fun stress relief into what could be considered a job. The Community Exchange solves these is- sues for both the small scale farmer and the hobbyist gardener. And as a bonus, the Community Exchange is WIC/FMNP Approved, allowing low income women, children and seniors to purchase fresh local veggies with their WIC/FMNP (Women, Infants and Children, Seniors Farmers Market Nutrition Program) checks as well as accepting Supplemental Nutrition As- sistance Program (SNAP) through an EBT terminal.
Initially the group started off with one tent and mostly information. In the early days of CE, Charley Calbom of Hadley Farmship, a co-founder of the group, brought tiny containers of worm castings and later started bring-
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