Cold ice cream on a hot summer day - there’s nothing that tastes better, right? Tom Seiter ’08 and his wife Jocelyn have combined their love of ice cream and sustainable food and created a business.
At The Ice Cream Barn, on the property of Swansea, Rhode Island’s Baker Farm, the couple build their ice cream from local and sustainable sources, one ingredient at a time.
In an Bay Magazine article, Seiter notes:
“ ‘For me, it was always about local ingredients. I got my degree in Environmental Studies, which I never seriously felt would land me a great job. So, I began focusing on the way we produce food nowadays, and the importance of maintaining local food systems. I went to school at Denison University in agricultural-rich Ohio, and was shocked at how little you could actually buy at the grocery store that was produced locally. I thought that was a problem which needed to be addressed, and sensed real opportunity in creating a future around using local ingredients.’”
Visit Tom at The Ice Cream Barn.