By: Terri Dougherty
In spring, it was a piece of grass-covered land at the bottom of a sledding hill on the Lawrence University campus. Now it’s a garden sprouting burgundy beans, striped tomatoes and bright lights chard, a transformation that required research, perseverance and some elbow grease from students, faculty members and community volunteers. The garden began as an idea in a class Clark taught last winter that looked at farming practices supporting communities and small farmers. As part of the class, students researched what it would take to develop their own sustainable garden.
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