Since November, Bridgeport Farmers Market has been open monthly at Bridgeport Conference Center, featuring up to 40 vendors, live music and brunch service. After just two more inside winter markets, the organization looks forward to weekly markets outdoors on the market grounds in Charles Pointe. The regular season opener is May 21.

 

But there is more happening with the market than many patrons know. BFM is always looking for ways to promote local foods and the farm-to-table movement. One such opportunity presented itself when the market took part in Hospitality University held earlier this year at The Greenbrier. Hosted by The West Virginia Hospitality & Travel Association, the annual event was attended by visitors’ bureau directors from across the state, as well as others with hospitality-based businesses and positions.

 

As The West Virginia Hospitality & Travel Association is the state's official voice of food service – as well as lodging and travel industries – involvement seemed to be an ideal way to spread Bridgeport Farmers Market’s important message.

 

“They have white water rafting companies and other tourism attractions coming into the WVHTA,” said Debbie Workman, BFM board member. “So far, we are the only farmers’ market.”

 

Workman said BFM has been a dues-paying member of the association for a couple of years. Last year, she approached the association’s board, expressing interest in the market becoming part of an agritourism panel.

 

“We felt like there was a lot going on in agriculture within the state – especially in our area – and we wanted to put something together,” Workman said.

 

It was an ‘outside the box’ move, but one met in a positive manner.

 

“They said OK,” said Workman about the proposed project to be named “Farming, Food and the Future of Tourism.”

 

The market took its opportunity very seriously, devoting much time over several months to prepare the panel (pictured below) for which BFM President Kent Spellman served as facilitator with members included Scott Duarte, managing director for CP Hospitality and owner of Mia Margherita Coal-Fired Pizzeria; Mike Costello of Lost Creek Farms; Josh Barnett of Hawk Knob Cidery and Meadery; Chef Travis Milton of the Appalachian Food Summit and Workman, longtime member and past president of Bridgeport Farmers Market.

 

“We weren’t there just to talk about our own entities, but to talk to the group of CVB directors, legislators, ProStart people and others in the tourism industry about how West Virginia can help to build new tourism, helping the state’s economy,” Workman said.

 

The panel’s quest was to bring attention not only to farmers markets, but to help WVHTA members to realize what they can each do in their own West Virginia communities.

 

“They can help build appreciation for cultural and Appalachian tourism,” Workman said. “West Virginia is part of the Greater Appalachian Region and Appalachian cuisine is hot and on trend. Restaurants across the country are using ingredients like ramps and pawpaws and we need to capitalize on that.”

 

It’s a prime opportunity – promoting the state with what it already has - and it’s important that the state not let this slip away, Workman said.

 

Bridgeport Farmers Market also had opportunity during the Hospitality University reception to talk one-on-one with attendees, explaining how the market’s number one goal is to promote local, fresh foods, but that the organization incorporates other elements – artisans, bakers, etc. – which also supports West Virginia culture and cuisine.

 

As the winter market winds down, new vendors continue to join in the effort. New this past Sunday to the winter market scene was Jason Poth Farms of Bridgeport, a farm-raised beef vendor. The last two winter markets are 11 a.m. to 2 p.m. March 12 and April 9. During regular season – which debuts May 21 – the market will be open 10 a.m. to 2 p.m. Sundays.