Weekly pop-up offers Toros a break between classes and a chance to connect with local vendors.
By Carlos Merlo, Staff Reporter
Tuesdays at Cal State Dominguez Hills bring something special to campus. Along the south walkway, canopies go up as vendors get ready for the day. As Toros begin arriving at campus and making their way across campus, vendors start preparing for the day—some are getting pupusas ready for the griddle, while others carefully lay out merchandise for sale.
From 9 a.m. to 3 p.m., students, faculty and staff make their way through the stalls to grab a quick bite or agua fresca between classes—and lately, maybe even a Labubu doll, the internet’s favorite tchotchke.
It’s all just another day at the Farmers Market.
The market has been a staple of campus activity since 2019, when it was started by the Sustainability Office. Elijah Jacquet, a third-year audio engineering student, comes to the market every week and always finds something new to try.
“I got fruit one time; pupusas, too—Hawaiian barbecue is one of my favorites,” Jacquet told The Bulletin. “I’ve pretty much taken a look at everything at least one time. It’s a cool thing for students to try something different.”
Aemelia Hellgren, the office coordinator, told The Bulletin that the goal has never changed: to increase access to fresh and organic produce, and a space for local vendors to regularly engage with the community.
“We like to teach people how easy it is and that it’s cheaper.” said Hellgren, who manages the market. “Some products at the grocery store can have more harsh chemicals or a lot of plastic packaging that contributes to waste in the landfills.”
The market also hosts several sustainability workshops for Toros to learn how to make their own toiletries—including soaps, detergents, beeswax wraps, and recently, seed bombs.
“We invite a lot of local organizations, partners that focus on sustainability, to come with their activities and build a network—the campus being a central point,” she said.
Hannibal Garcia, owner of Ninoska Arte, has been a vendor at the Farmers Market for three years, selling Day of the Dead-themed stickers. Garcia keeps coming back not only because business is good, but because he connects with the market’s mission.
“It is also another way to be able to connect with people, students and staff alike,” Arte said. “I’ve met a lot of great people throughout the last three years.”
Khamron Gardner of LaMon Bakehouse has been coming to the market for more than a year. Gardner said it’s one of the more accessible markets to participate in, and students especially enjoy the desserts—particularly the ube crinkle cookies. Ube, or purple yam, is native to Southeast Asia and a popular ingredient in desserts like the Filipino frozen treat halo-halo.
“It’s more about seeing the happiness on people’s faces when they try something they haven’t tried before,” Gardner said. “It’s really nice to see people like our baked goods, especially our ube since it is a niche flavor.”
Bringing the Farmers Market to campus every week is no small feat, said Hellgren, who is responsible for contacting vendors and guests, coordinating arrival times, and preparing for last-minute issues such as late arrivals or no-shows.
“It’s a lot to keep track of to ensure everything runs smoothly and the coordination is well handled so there aren’t any misunderstandings with dates or activities,” she explained.
Hellgren added that attendance and participation appears to be on the rise. “Last year, we had the highest rate of engagement since the beginning of the Office of Sustainability. It’s definitely noticeable.”