My first impression of D.C. was one of grey monuments and meticulously manicured lawns. That was fifteen years ago on a road trip, but as a newly arrived transplant living in the city, I’m beginning to notice the quirks that make so many people proud to call this place home. My blog entries will explore people at the forefront of creating equitable job opportunities and investing in a local, green economy.

A blustery wind and sideways rain gave way to a gorgeous evening, and we met Bernadine Prince, co-director of DC’s FRESHFARM Markets, at the Penn Quarter farmers' market. She’s teaching us about local food, and my first lesson is that this is not just an outdoor grocery store.

The soapmakers grow their own herbs and flowers, the bakers use only local flour, and the wool started out on sheep in Maryland. In fact, everything sold here came from within 200 miles. By keeping our business local, Bernadine explains, we keep our neighbors employed, our food fresh and our community strong.

There’s more to it than just great produce, though. To reach children and convey the importance of nutrition, the farmers' market adopted Watkins Elementary and built a school garden. Three hundred first and third graders learn science, math, social studies and English lessons integrating the school’s green space.

Last year, the farmers' market also donated $25,000 in food to local charity partners. “It’s a way to build community,” said Bernadine. “After September 11, there was a disagreement about whether to hold the farmers' market that week. We were hurting; the city was very raw. We held it because people needed to come together here, needed to have that backbone of community. And we had record turnout.”

Again, it’s not just an outdoor grocery store.

A major component of the market is sustainability. "A sustainable food system is making the farmer more connected to the shopper," she explained. "That's the great thing about a farmers' market - you can talk with the grower." Talking with farmers eager to sell delicious food sounded like a pretty good idea, so we meandered over to a table piled high with fruit. I once taught summer school in Atlanta and have had a weakness for peaches ever since, so I picked up a quart of the best peaches I'd ever sampled and had two with breakfast this morning.

"Every day you eat," Bernadine concluded her lesson, "you can make a difference in the world, just by supporting local farmers."