City Market Bicentennial Bazaar celebrates Indiana’s 200th birthday

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INDIANAPOLIS, Ind. (January 22, 2016) – The vendors at the Indianapolis City Market are doing their part celebrate Indiana’s bicentennial and agricultural history. A Bicentennial Bazaar is planned for every Saturday through March.

The vendors are documenting the market’s history for the Indiana State Archives.

Cara Dafforn, from U-Relish Farm, is leading the efforts for the bazaar. She said the idea behind the special Saturday market is to put a spotlight on Hoosier agriculture and the impact it has made on people all over the state.

According to Dafforn, farmers started selling their goods at the City Market in 1821.

“This market is celebrating its anniversary as well as the same time that the Indiana state is celebrating,” Dafforn said. ” So, this is a great culminating event representing agriculture of the great state of Indiana.”

The goal with the Bicentennial Bazaar is to expose more Indianapolis residents to what is offered at the market on a regular basis.

“It’s bringing our main Market hall alive and it gives us an opportunity to gather families,” she said.

The former winter Saturday market is no longer in existence due to parking concerns.

“Parking has been a challenge since the new Cummins building has been erected,” Dafforn said.

Now, the bazaar vendors are encouraging shoppers to use nearby parking garages or ParkIndy to avoid hassle of searching for street parking.

“The farmers are not going to stop coming here just because a little glitch in parking,” Dafforn said.

The bazaar runs from 9:30 a.m. to 12:30 p.m. every Saturday through March 26.

Here’s a look at the featured chefs for each Bicentennial Bazaar date:

Jan. 23: Chef Roger Hawkins

Jan. 30: Chef Cindy Hawkins

Feb. 6: Crockpot Contessa Cara Dafforn

Feb. 13: Chef Julie Bolejack

Feb. 20: Chef Tyler Wald and Chef Nitin Naidu

Feb. 27: Chef Ian Phillips

March 5: Chef Andrew Whitmoyer

March 12: Chef Alexa Lemley and Chef Sam Aulick

March 19: Chef Brad Gates

March 26: Chef Julie Bolejack

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