Source: NCDA&CS, 6/25/20

These days, the four NCDA&CS farmers markets are still operating with modifications due to the COVID-19 pandemic. It’s been three and a half months since the markets plunged into emergency response mode – having to make immediate adjustments for public safety while also staying open to provide a viable source of food for people. While that initial frenzy to make changes has subsided, the weeks that have followed have been full of additional adjustments, tough decisions and hard work in general. Extra work to stay open while keeping people safe continues.

“It’s a different way of thinking. Some people are frustrated and thinking it’ll be going back to the way it has been, but who knows,” said Doug Sutton, the manager of the Western North Carolina Farmers Market in Asheville. “We’re in a holding pattern waiting to see what happens.”

Because of their work in response to COVID-19, the farmers market management team members earned the NCDA&CS

“Excellence in Team Accomplishment Award” recently. Commissioner Steve Troxler announced their award during a conference call on Monday. Precautions surrounding COVID-19 meant the recognition was done during the call instead of during an in-person meeting.

The management team members are:
• Rick Cecil, Manager, Robert G. Shaw Piedmont Triad Farmers Market (Greensboro/Winston-Salem)
• Gregg Lowe, Assistant Manager, Robert G. Shaw Piedmont Triad Farmers Market (Greensboro/Winston-Salem)
• Sim McIver, Manager, State Farmers Market (Raleigh)
• Amie Newsome, Manager, Charlotte Regional Farmers Market
• Reed Stanboro, Assistant Manager, Charlotte Regional Farmers Market
• Doug Sutton, Manager, Western N.C. Farmers Market (Asheville)
• Monica Wood, Marketing Specialist, State Farmers Market (Raleigh)

“They’ve been hard at it. Since March 10, it’s been the hardest three and a half months they’ve ever had,” commented Ron Moore, the Marketing Division’s assistant director of State Farmers Markets & Ag Centers. “It was no easy task, but they hitched their pants up so to speak, maybe had a little extra coffee, and made it happen.”

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