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Breaking Down a Hog, Cole Ward Style

Last Friday, the Value Added Products class was gathered around a half hog that was laid out, being assessed by the keen eye of master butcher Cole Ward. He poked…

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Snowmageddon on Ice

While the rest of the northeast was getting ready to be buried in snow, Tuesday was just another day at Sterling. After introductory sessions on ice climbing equipment and history…

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Culturing Fermentation with Sandor Katz

The word “culture” is used for both the specific microorganisms that ferment food as well as the phenomena transmitted through social learning in human societies. Sandor Katz, fermentation revivalist and…

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