Berea College Farm

Berea College began in 1855, and its farm program started in 1870 to produce food for students and staff, making the college largely self-sufficient. Over time, the focus shifted to off-farm suppliers due to cost, but a renewed emphasis on local food has restored the farm's importance. The farm now produces a variety of produce and meat for the community and campus dining services, generating over $35,000 annually.

Pasture-based husbandry is central to the farm's operations, with a focus on high-welfare, pasture-based livestock management. The farm is Animal Welfare Approved, ensuring ethical treatment of animals. Continuous learning and innovative practices, such as letting pigs 'hog down' corn and implementing a new grazing plan for grass-finished beef, are integral to the farm's philosophy.

The farm is managed by Bob Harned, with support from Jessa Turner and Jamie Jo Rowse. It serves as an educational resource, teaching students about sustainable agriculture and high-welfare farming practices. Products are available at the local farmers' market and the Berea College Bookstore. For more information, visit their website or follow them on Facebook.