Want to learn more about opportunities for Semester Exchanges?

We have a lot of great options for you!

  • “This small college is one of the most important places in this country. Any institution can announce its ideals; great ones live them out–in the curriculum, on the campus, and in the portfolio.”

    Bill McKibben

    Bill McKibben

    honorary Sterling alumnus, environmental activist, and author of The End of Nature, Deep Economy, and Oil and Honey

  • “In order to be stewards of the land, we need to understand our historical and current relationships to the natural world and each other. Sterling College courses and our community provide us with opportunities to explore these relationships, uncover the complexities of our natural world and society, and discuss the many environmental issues that we face today.”

    Farley Brown '85

    Faculty in Ecology

  • “Students are able to get so much out of a course of study because of the small class sizes. With a group of five, you can all crouch around a log and minutely examine decomposition in action.”

    Laura-Spence

    Laura Spence, Ph.D.

    faculty in Ecology, is a plant ecologist whose research interests focus on the interaction between plant communities and aspects of global change such as climate change and invasive species. Her research has taken her to the forests of New Zealand and the steppes of Mongolia.

  • “I loved the time that I spent at Sterling College. Attending Sterling gave me first-hand experience in eating local and learning about local food economies. It was at Sterling where I discovered my intense love for Vermont and my passion for its thriving artisan food economy.”

    Sarah Carson

    2010 B.A., Sustainable Education[lsp10] , is the founder and owner of Queen City Pops, which makes handcrafted frozen chocolate truffle pops in Burlington, Vermont. Her business was a 2015 Martha Stewart American Made Food Finalist.

Dig In!

You Can’t Spell “Charcuterie” Without “Cut”

Author Rowan Jacobsen said recently, “Salumi (aka charcuterie or cured meats) [are] the obvious next frontier in Vermont’s food revolution.” And for good reason. Cured meat right now is similar…

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Bounder Reflections

There are so many experiences that are so ‘uniquely Sterling’ that it could be the topic of a juicy debate which one is, in fact, the most Sterling of all….

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I Am an Environmental Humanist

“What are you studying at school?” people ask me. “Environmental Humanities,” I tell them. “Oh,” they always reply, with the edge of a frown at the corner of their lips….

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