The farmer's market in Old East Village is all about community and connection
CBC
In a world of strip malls and big box stores, London's farmer's market in the heart of Old East Village puts community and local connection first.
Located inside the two-storey red brick Confederation building at the Western Fair District, The Market is home to more than 100 shops that offer local food, arts, crafts, clothing, music and places to meet up with friends and neighbours on the weekends.
CBC London visited The Market to meet some of the people who contribute to the community spirit and focus on human connection.
The main floor of the market is where local growers, butchers, and chefs offer everything from fresh produce, to cuts of meat and fish, along with fresh baked goods and meals.
"Everybody knows everybody," said Yam Gurung, owner of Momos at the Market. "It's like a little village."
Gurung has been serving up Nepali food and breakfast at the market for the past 17 years. And while his momos are what he's known for, his passion is to help newcomers to London learn English and get work experience by hiring them to work in the kitchen.
"The language barrier, that's the toughest one," he said. "So, I feel like I need to help the people."
Gurung doesn't have to go far to get the ingredients for his dishes, leaning on the local vegetable stands and meat counters.
"All of the vendors here, we buy locally," said Craig Turner, who runs Turner's Farm Market with his wife, Sherry, since 2007. "We're not a corporation. The money doesn't leave the city."
The Turners have been farming just east of London in Ingersoll for 30 years, growing tomatoes, cucumbers, squash, pumpkins, beans and peas. They also source other vegetables and fruits from local growers for their market stand.
"What I love is a good customer that comes back and tells me how good the product was that they bought and they're excited to come back and ask me what's new, what's good this week," said Turner.
Agnes Hambalek is a butcher who runs The Butcher's Wife meat counter, which sources local meat and ingredients for its unique sausages and cuts.
"We're very proud of our sausages. So we don't use any fillers or any preservatives at all," said Hambalek. "I sourced the beef, which is all grass-fed, it is pastured. Our chicken is free-range. It is also halal...they are much nicer treated and there is less chance of viruses."
The ingredients for those sausages also come from other vendors and are shaped by what's in season.
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