Investment In Just Food!

     The time is now. Students across the nation want to know where their food is coming from, why it isn't satisfying, and how their pre-purchased food is being produced and prepared. At the Bard Farm, we are answerings these questions by providing Bard with delicious organically grown produce from right on campus! Our location provides hands-on education in sustainable urban farming and is a hub to celebrate food and local culture.
     Having first broken ground in 2012, we have come a long way. Our sales to Chartwells are in full swing, but our prices remain low to out-compete major distributors who sell to Chartwells. We take pride in our college farm being basically a break-even-business, but we still need capital to grow. Like the donor-funded barn raising pictured above, now is the time to think big and longterm. With Bard's acquisition of 350 acres of land at Montgomery Place, we now have the opportunity to expand and grow more than our usual 20,000 lbs of food each season!
      Future ideas are grazing laying chickens, big grow-outs of vegetables to be frozen for winter months, major greenhouses for growing greens year round!
   Please consider giving today, thanks and good luck on your growing season!

Please mail your donation to the Bard Farm:

Farm C/O TLS Office
Bard College
PO Box 5000
Annandale-On-Hudson, NY 12504

**Checks should be made payable to Bard College, with Bard Farm in the memo line

about us & what we do

The Bard Farm is a 1.25 acre urban farm that organically grows produce to sell to Chartwells, the campus dining service. Located on the northern edge of Bard’s beautiful 900 acre Hudson Valley campus, the farm, worked by students, is visible and accessible to all. A site of inspiration that demonstrates the realities of small-scale farming and enriches the local food culture.  Simply put, the Bard Farm grows tons of food that is saturated with wholesome values that strive to treat our world and inhabitants fair.





our proffesional team

Meet some everyday people of Bard’s food system

In my 8th year of organic farming. My experiences range from farm design to farmer’s markets to farm-to-table events. As a food activist I have brought healthier lunches to public high schools, built community gardens and  raised thousands for farms that lost crops to flooding.

John-Paul Sliva



I began my growing career as a 10 year old cultivating roses in Los Angeles. In 1996 I started the Bard College Community Garden which still introduces soil and horticulture to anyone who ventures into the garden on the south end of campus. In keeping with Bard’s ethos of making a tangible difference in the world, sponsoring a farm on campus was a natural next step. I also grow a substantial garden with incarcerated men inside the walls of a medium security prison in the Hudson Valley. Blueberries are my favorite fruit, beets my favorite vegetable, and avocados have a special place in my heart.

Paul Marienthal

Farm Director

Dean for Social Action

This is my eighth year as executive chef at Bard College. I've enjoyed being a part of the evolution toward sourcing from more local and sustainable purveyors. This keeps things interesting and innovative. The Bard Farm is at the center of these efforts.

Chris McMahan

Executive Chef


I work with Chartwells Dining Services to advance local food purchasing and overall sustainability efforts at Bard College. My goal is to help our campus community better understand the complex issues that go into creating our food, including how we treat our workers and animals and how we use our land and energy resources. I also teach farming and culinary workshops and enjoy making unusual pickles and fresh cheese.

Katrina Light

Sustainable Food Advocate



Rain Or Shine – Bard’s Campus Center – Every Thursday – 12:00PM to 5:00PM

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