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Local and Lovin ’ It

Discover the story behind Berea Dining Services' commitment to buying local and sustainable food, including the 1,100 lbs of naturally-grown potatoes from Dean of Labor, David K. Tipton's Red Lick Valley Farm. Tipton and his partner, Brady Alexander, use draft horses for various stages of cultivation, resulting in a unique and eco-friendly product. Dive into the spud snapshots to witness the journey from plowing to harvest!

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Local and Lovin ’ It

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  1. Local and Lovin’ It Tipton’s Twelve Mile Taters

  2. Tipton’s Twelve Mile Taters • Berea Dining Services is committed to buying local and sustainably-produced food. • This includes the 1100 lbs of potatoes produced by our very own Dean of Labor, David K. Tipton! • These potatoes were naturally grown in local fertilizer on the 170 acre Red Lick Valley Farm 12 miles outside Berea. • Tipton and his growing partner, Brady Alexander, use draft horses in the tillage, planting, cultivating, weeding, and harvesting of the potatoes. • Here are some spud snapshots!

  3. Plowing with draft horses 1.5 Acre Potato Plot

  4. Brady Alexander and Draft Horses

  5. Potatoes Growing…

  6. Potatoes Growing…

  7. Potatoes Growing…

  8. Potatoes Growing…

  9. Potatoes harvested!

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