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.

Sterling College is waiting for you.

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.

2016 Class Schedule

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 will be updated soon.  Stay tuned!

Title Course ID Credits Start Term Faculty
Integrated Farming Practicum I & II INT245 12 I: May 16 – June 24 II: July 25 – August 19 Gwyneth Harris, Rick Thomas, Louise Calderwood, Jennifer Colby
Mushrooms, Molds, and Mycorrhizae: The Cultivation & Permaculture of Funghi CE201 1/3 ceu May 14-15, 2016 Tradd Cotter
Fields, Forests & Bird Habitats CE202 1/3 ceu Cancelled Steve Hagenbuch
Foraging & Wildcrafting CE302 3 ceu May 23 – June 3, 2016 Pascal Baudar
Food Writing from the Farm CE301 3 ceu May 23 – June 3, 2016 Clark Wolf
Literally Hemp Bound CE208 1/3 ceu Cancelled Doug Fine
Organic Beekeeping: Getting Started CE209 1/3 ceu June 4-5, 2016 Ross Conrad
Introduction to Dairy Craft CE303 3 ceu June 6-16, 2016 David Asher
Artisan Bread Making CE304 3 ceu June 20 - July 1, 2016 Richard Miscovich
Beyond Invasive Species CE203 1/3 ceu June 25-26, 2016 Tao Orion
Pollinator Conservation INT 240 1/3 ceu June 27, 2016 Jarrod Fowler
Farming with Beneficial Insects: Conservation Biological Control INT 240 1/3 ceu June 28, 2016 Jarrod Fowler
Holistic Orcharding CE204 1/3 ceu June 29-30, 2016 Michael Phillips
Butchery & Charcuterie CE305 3 ceu July 5 – 15, 2016 Pete Colman
Regenerative Agriculture INT473, CE473 3 July 5 – 14, 2016 Darren J. Doherty
Small Batch Brewing CE306 3 ceu July 18 – 29, 2016 Shaun Hill, Anders Kissmeyer
Herbs for Family Health CE207 1/3 ceu July 21-22, 2016 Nancy Phillips
Growing Hops: Sustainable, Small-Scale Production for Home and Market CE206 1/3 ceu July 23-24, 2016 Laura Ten Eyck, Dietrich Gehring
The Art of Fermentation CE307 3 ceu Aug 1 -12, 2016 Sandor Katz
Harvest Preservation: Canning, Drying, Pickling & Salt Curing CE308 3 ceu August 15-26, 2016 Andrea Chesman
Fundamentals of Artisan Cheese CE340 3 ceu January 9 - 18, 2017 Ivan Larcher
Working Horses, Working Landscapes INT270 3 August 15 – 26, 2016 Rick Thomas
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