Agricultural classes for both aspiring and experienced growers continue to be offered this summer in Vermont’s Northeast Kingdom through the School of the New American Farmstead, Sterling College’s continuing education program.

Frank Reese, of Good Shepherd Poultry Ranch in Kansas, is leading a one day Heritage Breeds Poultry Workshop on July 13. Reese, a fourth-generation farmer and master of the long lost art of poultry breeding, focuses on heritage breeds that produce nutrient-dense meat and eggs. In this workshop he will explore the history of poultry, showcase why heritage breeds are an important source of genetics, discuss the importance of independent breeders and cover flock management.

Participants in the On-Farm Slaughter and Custom Butchery course will learn how to safely and humanely bring their livestock from the field to the table. The course, held July 16-20, includes a visit to a local poultry farm to process chickens, nose-to-tail butchering of a pig and lamb, an afternoon spent rendering lard and a session with a USDA meat inspector.

The Permaculture Market Garden, held July 24-26, will help market growers expand their knowledge of permaculture design. Following the curriculum of his book, “The Permaculture Market Garden,” visiting instructor Zach Loeks teaches growers how to adapt their current and future operations to become more efficient and profitable as well as diverse and regenerative.

Cannabidiol (CBD) products are rapidly gaining a reputation for their health and healing properties as well as being profitable for farmers. Growers can take their hemp knowledge to the next level in this one-week immersion course, Healing Hemp: Cannabidiol from Field to Product. The course runs August 13-17 and is focused on the entrepreneurial pursuit of growing and making value-added products from Cannabidiol-rich hemp, with instructor and Sterling alumnus Kyle Gruter-Curham ‘09 of Creek Valley Cannabidiol.

The School of the New American Farmstead (SNAF) is Sterling College’s continuing education program, which presents agrarians, culinarians, entrepreneurs and craftspeople ways to hone valuable skills while adhering to the College’s principles of environmental stewardship and experiential learning.

For more information on the School of the New American Farmstead and to register for any of these classes, please visit:

Filed Under: Newsroom School of the New American Farmstead Sustainable Agriculture & Food Systems

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