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We all know local food is a good thing- we don't have to ship it thousands of miles, its fresher, and we keep money in the local economy. But how are we supposed to cook that food at the farmer's market? What is that food at the Farmer's Market? Where does it come from? Giving weekly answers to these and other pressing questions are Columbia's nutritionist, Ina, and John Jay's Chef, Heather. Click on the podcasts to hear what's new at the market.
And, as always, email us any questions or comments: environment@columbia.edu.
Learn More about Ina and Heather
 Ina Tsagarakis joined Columbia University in August 2006. Ina is a Certified Dietitian Nutritionist (CDN) in the State of New York; and is pursuing her M.S. in Nutrition Education from Teachers College. Ina has been supporting sustainable agriculture since 2001; she developed Community Supported Agriculture (CSA) programs to link NY State Farmers with Emergency Feeding Programs throughout each borough of NYC. As a passionate nutrition educator, Ina seeks to improve nutritional and environmental well-being by educating individuals and facilitating change through the promotion of sustainable methods.
 Hi, my name is Heather Stevens. To my great joy, it seems as if I have been in the food industry, one way or another, for my entire life. I grew up on a large, operating farm in the heartland of Missouri. My family raised cattle, pigs, chickens, and had an enormous garden that grew every kind of vegetable one could imagine. I was fortunate to be taught, from a very early age, respect for the land and animals that give us our food, and I continue to carry that attitude with me today in my culinary career.
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