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 at Sterling College is generously underwritten by two great Vermont businesses: Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living, and Vermont Creamery, an award winning creamery offering fresh and aged goat cheeses, cultured butter, and créme fraîche that combine the European tradition of cheesemaking with Vermont’s terroir. Both Chelsea Green and Vermont Creamery are partner businesses that share a deep commitment to the environmental stewardship mission of Sterling College.

2017 Class Schedule 

Academic credit is not awarded for School of the New American Farmstead courses. Students completing these course earn continuing education units (CEUs).  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, Andre Souligny
Mushrooms, Molds, and Mycorrhizae CE308 2 ceu June 1-4, 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
Rewild Your Art I: Making Paint & Ink from the Landscape CE 270g 1.5 ceu June 19-23, 2017 Nick Neddo
Introduction to Teamster Skills: Working Horses & Cattle CE318 2 ceu August 6-11, 2017 Rick Thomas, featuring Kaleigh Hamel and Tom Jenkins
Grazing and Soil Building CE317 2 ceu June 26-30, 2017 Gwyneth Harris & Jenn Colby; featuring Sarah Flack & Judith D. Schwartz
Rewild Your Art: Making Paper, Charcoals, Crayons, and Sketchbooks from the Landscape CE 270d 1.5 ceu June 26-30, 2017 Nick Neddo
Artisan Breadmaking & Heritage Grains CE313 2 ceu July 10-14, 2017 Richard Miscovich
Holistic Livestock Husbandry CE211 2 ceu June 19-23, 2017 Dr. Temple Grandin; Dr. Hubert Karreman, VMD
Pollinators, Beekeeping, and Products from the Hive CE218 2 ceu May 30 - June 3, 2017 Ross Conrad, Jarrod Fowler, John Hayden
Wild Mead: Traditional Fermented Honey Beverages CE217 2 ceu June 5-9, 2017 Jereme Zimmerman
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
Farmstead Toolmaking CE216 2 ceu July 17-21, 2017 Lucian Avery
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 10-14, 2017 Jean-Martin Fortier
Small-Scale Dairying CE219 2 ceu June 5-9, 2017 Gianaclis Caldwell
Ethical Slaughter & Butchery CE321 2 ceu June 19-23, 2017 Mary Lake, with Yadidya Greenberg, Dawood Yasin, Caroline Abels, Alan Goldberg
Social Permaculture CE319 2 ceu August 7-11, 2017 Pandora Thomas & Lisa DePiano
Small Batch Brewing CE306 3 ceu July 24-Aug 4, 2017 Anders Kissmeyer, Jan Paul
New Pastoralism & Innovative Entrepreneurship CE320 2 ceu August 7-11, 2017 Brittany Cole Bush
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 14 -18, 2017 Sandor Katz
Harvest Preservation Series: Preserving Your Fruit CE212 .5 ceu Sept 1-2, 2017 Andrea Chesman
Harvest Preservation Series: Tomatoes in January CE213 .5 ceu Sept 3-4, 2017 Andrea Chesman
Harvest Preservation Series: No Fear Pressure Canning CE214 .5 ceu Sept 8-9, 2017 Andrea Chesman
Harvest Preservation Series: In a Pickle! CE215 .5 ceu Sept 10-11, 2017 Andrea Chesman

Interested to know more?

Inquire


The School of the New American Farmstead at Sterling College can accept funds from the following sources to be applied towards SNAF courses for Continuing Education students:
  • Americorp
  • VA Benefits
  • VSAC Non-degree Grants
  • 529 Education Plan
 We look forward to seeing you here on Craftsbury Common!
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