The School of the New American Farmstead at Sterling College offers continuing education courses for agrarians, culinarians, entrepreneurs, and lifelong learners.

We provide a variety of workshops, classes, and certifications that will inspire you, equip you with marketable skills, and provide you with new perspectives on integrated, community-centered farming and food production.

Our hands-on courses will require you to roll up your sleeves and dig in or get cooking. The School of the New American Farmstead’s experiential approach will engage all of your senses and impart techniques perfected by some of the world’s most skilled ecological farmers and craft-food producers. Our instructors pair their singular expertise with enthusiastic and effective teaching.

In small classes, you will work one-on-one with sustainable agriculture pioneers and reverent food artisans, who will also share illuminating history, fundamental theory, and practical information. On Sterling’s Farm and in its teaching kitchen, you will have ample opportunity to put your new knowledge into practice. Visits with the stewards of Vermont’s working landscape and the visionary leaders of its vibrant food movement will complete the immersive experience.

Give your passion for food and farming the time and space it deserves. Explore a lifestyle or career that feeds your body, mind, and soul. Learn to replenish the land, relish its bounty, and revive time-tested rural arts.

The School of the New American Farmstead at Sterling College is waiting for you, see upcoming course offerings below.

CGP-final-logo_LARGE-COLOR-300x198The School of the New American Farmstead programming is generously supported by Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living. Chelsea Green, an independent publishing company, works with authors who bring in-depth, practical knowledge to life. Their titles provide readers with accessible and implementable knowledge about subjects at the heart of the Sterling College curriculum: organic farming and gardening, permaculture, ecology, the environment, simple living, food, green building, sustainable business and economics, among others.    Many of the School of the New American Farmstead’s esteemed instructors are authors of widely read Chelsea Green titles.

2017 Class Schedule in Development!

Academic credit is not awarded for School of the New American Farmstead courses. Students completing these course earn continuing education units (CEUs).  

The 2017 course schedule is being updated on a rolling basis.  We anticipate that most of the Summer curriculum will be open for registration in January.  If you have any questions about when a course is being offered or how to register, please contact us.

Title Course ID Credits Start Term Faculty
Fundamentals of Artisan Cheese CE340 3 ceu Jan 9-17, 2017 & May 15-24, 2017 Ivan Larcher
The Art & Science of Brewing CE306b 1 ceu Jan 30 - Feb 3, 2017 Jan Paul & Anders Kissmeyer
Holistic Forest Management CE314 3 ceu May 15-26, 2017 Jared Nunnery, Rick Thomas, Steve Gabriel, Ken Mudge, Steve Hagenbuch, Nate Skorstad
Mushrooms, Molds, and Mycorrhizae CE308 2 ceu May 20-23, 2017 Tradd Cotter
Sustainable Foraging in the Northwoods CE315 2 ceu May 30 - June 4, 2017 Laura Beebe, featuring David Gilligan, Laura Spence, and Annie McCleary
Wildcrafting: Food & Beverages from the Natural World CE316 2 ceu June 5-9, 2017 Pascal Baudar
The Art of Natural Cheesemaking CE309 2 ceu June 12-16, 2017 David Asher
Charcuterie: Artisanal Preparation & Preservation of Meat CE311 2 ceu June 26-30, 2017 Jules Guillemette
Artisan Breadmaking & Heritage Grains CE313 2 ceu July 10-14, 2017 Richard Miscovich
Weaving the Landscape I: Ash Basketry HM270e / CE270e 1.5 ceu June 5-9, 2017 Prin Van Gulden
Weaving the Landscape II: Willow & Birch Basketry HM270f / CE270f 1.5 ceu June 12-16, 2017 Prin Van Gulden
Ecological Orcharding CE204 1/3 ceu June 12-16, 2017 Michael Phillips & John Hayden
Market Gardening Master Class: Bio-Intensive Crop Production CE307 2 ceu July 10-15, 2017 Jean-Martin Fortier
Small Batch Brewing CE306 3 ceu July 24-Aug 4, 2017 Anders Kissmeyer, Jan Paul
Wholesome Pastry: Whole Grain Pies, Tarts, and Treats CE311 2 ceu July 31 - Aug 4, 2017 Olga Bravo
The Art of Fermentation AS380/CE307 2 ceu Aug 13 -18, 2017 Sandor Katz
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