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The Weblog is a forum for students to share up to the moment news stories and narrative experiences from the Berea College Farm. We hope you will return often to this feature of our online store.
In order to tell you about our unique operation,it is crucial to introduce you to the remarkable labor program of Berea College.
As you may or may not know, each student at Berea College is granted a full tuition scholarship upon acceptance. Part of the contract is a requirement to work on campus for the duration of their enrollment. Students work a minimum of ten hours a week and positions vary from residence facilities assistants (janitors) to beekeepers, cooks to accountants; Berea College students do it all. In fact, the College depends greatly on the work of its students. This is especially true for the Berea College Farms and Gardens.
Students who work in these areas devote a tremendous amount of time and energy to ensure the success of our operations. As with any agricultural business, this is a full time job and requires much responsibility. Students who work on the farm and in the greenhouses know that weekend commitments and evening hours are part of the deal.
They love what they do … And it shows.
We are committed to excellence in every aspect of our operation and a great deal of this comes from our student workers. From the pig pit to the hoop houses, diligence is our modus operandi.
You've ordered the meat, now what?
This post expired on March 17, 2009.
Check out the lamb and pork sections (lamb loin chops and half-ham, specifically) for delicious new recipes we found in Sunday’s edition of the Lexington Herald-Leader.
Look for: * “Baked Ham with Bourbon Glaze” * “Conor McCarthy’s Shepherd’s Pie” and… * “Adobo-crusted Lamb Loin Chops”
These are just a few recipe ideas for you to try with Berea College herbs and meats!