Sterling College will be hosting a series of public talks and sensory evaluation workshops this summer through its School of the New American Farmstead.

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.

Visiting faculty to the College will be offering free public lectures. All talks start at 6:30 p.m. unless noted and will be held on the Sterling College campus.

  • June 28: “Fungal Consciousness” with New Hampshire orchardist and author Michael Phillips in Simpson Hall.
  • July 10: “Get Wild” with professional forager and wild foods instructor Pascal Baudar in Common House.
  • July 12: “Killing What You Love: Finding Peace and Renewal in Raising Animals for Meat” with first-generation livestock farmer Suzanne Nelson Karreman in the Brown Library Reading Room at 7 p.m.
  • August 7: “The Scatterseed Project” with radical seedsman, farmer and visionary Will Bonsall in Simpson Hall.
  • August 9: “Seed School Panel Discussion” with seed breeders and growers John Navazio, Petra Page-Mann, Lynda Prim, Bill McDorman and local organic seedsman Tom Stearns in Simpson Hall. Discussion topics include the importance of regional seed diversity, what seed companies can do to support seed saving and the covert issue of seed patenting.
  • August 14:The New Bread Basket: Changing Grains and Baking in Vermont and Beyond” with Amy Halloran in Common House.

The “Training your Palate” series of sensory evaluation workshops will be led by Adele Berrier, a Sensory Evaluation Specialist. Participants will sample foods during a sensory evaluation to learn the vocabulary used to describe elementary tastes, flavors, aromas and textures. All workshops will be held at 6:30 p.m. in Common House. There is a $10 per person fee for food supplies and registration is required by calling 802-586-7711 x 163.

  • June 19: Charcuterie
  • August 1: Fermented Foods
  • August 16: Artisan Bread and Heritage Grains

For more information on the School of the New American Farmstead, please visit:

Filed Under: Newsroom School of the New American Farmstead