Subiaco Abbey
Subiaco Arkansas
http://www.subi.org/

Contact:
Abbot Jerome Kodell
405 N Subiaco Ave, Subiaco, AR 72865
abbotjerome@subi.org
479-934-1016

Farm Manager Craig Layes
479-438-4876


The abbey was established in 1878 on more than 500 acres in west central Arkansas. The abbey farm, managed and operated by the monks, had row crops, pasture and a herd of Holstein milking cows until the mid-1960s when the herd was auctioned and replaced by mixed breeds of beef cattle. In the mid-1990s the abbey began to develop a registered Angus herd as two Angus breeders donated 41 purebreds. In 2000 a livestock manager and breeder was hired to help two monks manage what is now a registered herd of about 150 breeding registered Angus cows. Utilizing artificial insemination completely, the monks are well on their way in making Subiaco Abbey Angus Farm a prime supplier in the area for this breed. The abbey has about 500 acres of improved hay meadows and renovated pasture some of which is sold as bermuda hay. The cultivation of grapes and other fruits continue.

Timber and forest management has provided both income and peace to monks for decades. As stewards of the land, the monks of Subiaco treat the land with respect and try to preserve the beauty of it. More than 800 trees (cherry bark oak, shumard oak, and black walnut) were planted in 1995 on 2.5 acres of the monastery grounds and are expected to be harvestable in 2075. In the meantime, the area serves as habitat for wildlife, a meditative garden for those on retreat with benches and places to stop and rest in the shade of the trees. The monks believe keeping a sanctuary for new trees is part and parcel of handing on the harmony and peace of their monastic heritage to future generations of monks and others.

The monks also operate the acclaimed Subiaco Academy, a boys university-preparatory school established in 1928 and Coury House, the retreat and guest facility of Subiaco Abbey. The abbey also maintains an electronic commerce website where products such as candy and food seasonings made at the abbey are sold.

When planning building renovations or new construction, the monks consider water and energy efficiency, the content of material to be used, and indoor environmental quality such as ventilation, daylight and views, etc.