Sean Clark

/Sean Clark

About Sean Clark

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So far Sean Clark has created 29 blog entries.

Sourdough Bread Workshop with Tara Jensen

Come join us on Saturday, March 2rd and Sunday, March 3rd at the Berea College Farm Store for a weekend of sourdough bread and pizza making with Tara Jensen, author of A Baker’s Year! This two-day workshop is a hands-on, deep dive into the world of grain, flour and fermentation. All participants will get the chance [...]

2019-01-10T17:09:07-04:00January 10th, 2019|Uncategorized|0 Comments

Berea College Farm Tour & Tasting

BEREA, Ky. The Berea College Farm Store first opened its doors in November, 2013, as the retail outlet for the oldest continuously-operating student educational farm in the United States. Since then it has offered products that are raised and prepared by students who work on the College Farm as part of their scholarship at Berea [...]

2018-11-02T08:53:27-04:00October 27th, 2018|Farm-To-Table|0 Comments

Meet our smallest greenhouse worker

Most people are aware of the importance of honey bees (Apis mellifera) to our food supply. They pollinate many of the fruits and vegetables eat year-round and are critical for pollinating forage crops used to feed dairy cows. The Berea College Farm has maintained a small apiary at the College Gardens for nearly 20 years [...]

2017-06-22T08:57:36-04:00June 22nd, 2017|Farm-To-Table, Pollination|1 Comment


BY RL REEVES JR Re-posted from: CHARCUTERIE, RECIPES A RECIPE FOR HOG JOWL BACON POSTED ON 30 AUG, 2016 BY RL REEVES JR LEAVE A COMMENT A Recipe For Hog Jowl Bacon As a young man 20 years of age Thornton Wilder spent a summer working on the Berea College Farm in Berea, Kentucky. Scarcely [...]

2017-01-16T14:57:14-04:00August 30th, 2016|Uncategorized|0 Comments

Protecting Grains after the Harvest

Student Farm Intern Profile: Helina Asrat By Maggie K. Smith The challenge of protecting staple grains from pests doesn’t end after the harvest. In fact, post-harvest losses can be comparable to or even exceed what is lost in farm fields, especially in developing nations. In organic systems, methods to minimize these losses must rely on [...]

2017-01-16T14:57:14-04:00June 4th, 2016|Uncategorized|2 Comments

The Future of Forestry? Berea College Explores Sustainable Logging

Maggie K. Smith, Berea College Farm Intern Berea, KY—Agriculture and forestry at Berea College share a common root. Silas Mason, hired as the superintendent of campus grounds and professor of horticulture and forestry in 1897, established the first forestry program at Berea. He was so committed to forestry education that he purchased the first forest acreage [...]

2017-01-16T14:57:14-04:00May 14th, 2016|Uncategorized|4 Comments

Berea College Farm Featured in Composting Compendium

Berea, KY – The Berea College Farm’s composting operation was recognized in the recently published Compendium of Organics Recovery Programs at Colleges and Universities, along with other colleges and universities in the Southeast leading the way in implementing waste reduction and recycling programs. Established as a small pilot project by students working on the Berea [...]

2017-01-16T14:57:15-04:00February 20th, 2016|Uncategorized|2 Comments

College farm reduces carbon footprint

BEREA, Ky. – The Berea College Farm, the oldest continuously operating student educational farm in the US, has cut its greenhouse gas emissions nearly 50% by expanding its organic crop production and adopting low-input livestock management practices. According to a new study published in the journal Ecological Engineering, the farm increased its acreage of organic grain and vegetable [...]

2017-01-16T14:57:15-04:00January 13th, 2016|Uncategorized|0 Comments

Farm-To-Table Smoked Fish

As yields from global wild fisheries have plateaued, aquaculture has played an increasingly important role in supplying seafood to satisfy the growing market demand. The United States imports about 90% of its seafood – mostly from Asia - and about half of this is from aquaculture. What potential, if any, does aquaculture hold for small [...]

2017-01-16T14:57:15-04:00August 19th, 2015|Farm-To-Table|0 Comments

Farm-To-Table Artisan Breads

The Berea College Farm produces a variety of certified organic staple grains like wheat, barley, rye, oats and corn. These crops are grown in rotation with hay crops and pasture to protect soil quality and ensure adequate crop nutrition. Much of the grain is used to make baked goods like bread in the College Farm [...]

2015-08-19T09:18:49-04:00August 19th, 2015|Farm-To-Table|0 Comments