Ecological Orcharding

Ecological Orcharding

August 12-16, 2019

Faculty: Michael Phillips

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Healthy fruit production is of great value to serious home gardeners and small-scale market growers, and especially those considering a community orchard venture. Growing fruit in all the places we live is an integral earth skill. This five day course presents a whole system-based approach for producing delicious, nutritionally dense fruit. You will learn the tricks of cultivating a thriving, diverse orchard that is naturally resilient to pests and disease and has beneficial fungal dynamics. We will cover how to improve the biology of the orchard and soil to support optimal production, developing an understanding of the mutual benefits of diverse orchard plantings, pollinators and beneficial insects, and soil fertility and microbiome. We will also learn to create natural sprays that boost plant immune response, explore the role of mycorrhizal fungi in supporting plant health and soil fertility, and receive instruction on techniques for managing and maintaining year-round orchards for optimal growth. Selecting varieties for climate, flavor, and marketability will be a focus, as will timing and methods of harvesting that capture sweet treats at their peak. Additionally, we will explore some of the value-added products made from apples that thrive in the Northeast and ways of marketing those products.

Classes will take place at Sterling College. There will be a full day field trip to Groveton, NH to visit Michael’s own Lost Nation Orchard where he has over 340 trees planted on his homestead including a newly installed cider orchard.

 

 


Course Details

Level: 200 / CE Beginner – Intermediate

Prerequisites:  In order to take full advantage of this course students should be well versed in fundamental plant biology of flowering trees, general pruning techniques along with basic knowledge of the pests and diseases that affect fruit trees. There are no formal prerequisites for this class.

Tuition & Fees:  $900 covers the cost of the class, most course materials, and daily meals from our top-ranked Sterling Kitchen. Accommodations are not included in course pricing.

Housing Availability & Fees:  On-campus housing is available for an additional fee of $60/night with a private bathroom and $50/night with shared bathrooms. Please note that Sterling College offers rustic/vintage/farmhouse style accommodations that are clean and safe but not luxurious.  Availability is limited and room requests are filled on a first-come, first-serve basis. If you prefer to stay off-campus please see our accommodations page for local recommendations.

Register Now

 


 

Organic fruit grower Michael Phillips of Lost Nation Orchard stands at the foundation of the barn he built with a bucket full of GoldRush apples.Michael Phillips is a farmer, writer, carpenter, orchard consultant, and speaker who lives with his wife, Nancy, and daughter, Grace, on Heartsong Farm in northern New Hampshire, where they grow apples and a variety of medicinal herbs. His Lost Nation Orchard is part of the Holistic Orchard Network. Michael also leads the community orchard movement at www.GrowOrganicApples.com. Michael is the author of The Apple Grower (Chelsea Green Publications, 2005) and The Holistic Orchard (Chelsea Green Publications, 2011), and co-author with Nancy on The Herbalist’s Way (Chelsea Green Publications, 2005). His latest book, Mycorrhizal Planet: How Fungi and Plants Work Together to Create Dynamic Soils was published by Chelsea Green in February 2017.

Regenerative Design: Building Community Resilience from the Ground Up

Regenerative Design:

Building Community Resilience from the Ground Up

August 5-9, 2019

Faculty: Shelly Pottorf

 

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Regeneration is the process by which potential is moved into existence. Life is regenerative by nature, always moving towards higher degrees of order, complexity, and diversity. Regenerative design therefore focuses on building the capacity of a system to first realize and then actualize its inherent potential. Yet, it is as much about developing the regenerative capability and potential of oneself and one’s team as it is about developing those qualities in projects and communities. Health and well-being are a process of reaching ever greater potential in dynamic balance with the greater whole. In other words, it is a state in which self-actualization is tied to system-actualization. The nestedness of living systems- organ, human, family, community, ecosystem, planet- is such that health and well-being are interdependent across all scales. If humans are to be agents of our own evolution, and enablers of the evolution we seek in the world, we must catalyze the field of potential in a co-creative, regenerative way. The purpose of this course is to offer a set of core premises and principles to engage in regenerative design through immersion into a real world project for Sterling College and its greater community of Craftsbury Common.

 


 

Course Details

Level:  200 / Beginner to Intermediate

Prerequisites:  A will to co-create for the health and well-being of communities.

Tuition & Fees:  $900 covers the cost of the class, most course materials, and daily meals from our top-ranked Sterling Kitchen. Accommodations are not included in course pricing.

Housing Availability & Fees:  On-campus housing is available for an additional fee of $60/night with a private bathroom and $50/night with shared bathrooms. Please note that Sterling College offers rustic/vintage/farmhouse style accommodations that are clean and safe but not luxurious.  Availability is limited and room requests are filled on a first-come, first-serve basis. If you prefer to stay off-campus please see our accommodations page for local recommendations.

Register Now

 

Please inquire here with any questions about this course or others.


 

photo of course instructor Shelly PottorfShelly Pottorf, AIA, CPHC, LEED AP BD+C is a practicing architect and the Principal of Architend, a firm committed to catalyzing a living future through architecture, community design, and sustainable consulting. She has further served as an Assistant Professor in the Prairie View A&M University School of Architecture, where she designed and directed the Minor in Sustainable Design. Her research centers around place-based regenerative development and net zero design, utilizing fourth year undergraduate design studio and supporting courses to conduct Public Interest Design for a low-income, historically black community in Houston, Texas. Projects developed in this studio have won the Department of Energy Race to Zero Competition as well as numerous local, state and national design awards including most recently an AIA COTE Top 10 Student Design Award. Shelly has presented this work at the International Forum on Urbanism, North American Passive House Conference, and Living Future unConference.

 


Disclaimer: Course descriptions on this webpage are for informational purposes only. Content may be updated or change as planning evolves.  Sterling College reserves the right to alter the program specifics, including details about course content, instructors, collaborations, field trips and facilities at any time without notice.  Some aspects of course content may be weather-dependent.  

The Ethics and Tastes of the Wild

From the Wildcrafter’s Basket to the Chef’s Table:

The Ethics and Tastes of the Wild

July 29-August 2, 2019

Faculty: Nova Kim & Les Hook

 

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Wild food traditions have sustained human habitation since well before the first European settlers arrived in the Green Mountain State. Wild foods, such as fiddleheads and wild leeks (ramps), have remained as lively additions to our diet. Today, wild food gatherers are able to collect approximately 150 different wild edible plants ranging from greens, roots, nuts, barks, berries, and wild mushrooms. These wild food gatherers keep these foods and tastes alive and relevant through their own personal use, sharing within their communities and, introducing them to new eaters through farmers-markets, local chefs and CSA’s. Maintaining this tradition honors our original foods and ensures food biodiversity is sustained. These foods cannot be hurried or produced on demand, but only as Mother Nature offers them. Learning to recognize and enjoy them in their season adds important nutrients to our diet while demonstrating the importance of protecting the habitat these foods will thrive in for generations to come. This course introduces the concept, ethics, historical uses and environmental impact of collecting native and introduced wild foods while teaching the correct techniques of identification, harvesting, handling, marketing, and, any relevant state and federal regulations. Of course, you’ll get to taste along the way!

This course covers:

  • Historical and Present Context of Collecting Wild Foods
  • Habitat and Environmental Impact
  • Current Federal Food Code and State Regulations
  • Botanical Identification & Nomenclature
  • Collection Techniques & Equipment
  • Harvesting, Land Use- Private vs. Public, Permissions, Storage, Transportation
  • Edibility, Health Benefits and Concerns
  • Tracking, Documentation, & Safe Food Handling
  • Discussion of Guilds, Cooperative, Marketing Techniques, & Insurance

 


Course Details

Level:  200 / Beginner to Intermediate

Tuition & Fees:  $1,000 covers the cost of the class, most course materials, and daily meals from our top-ranked Sterling Kitchen. Accommodations are not included in course pricing.

Housing Availability & Fees:  On-campus housing is available for an additional fee of $60/night with a private bathroom and $50/night with shared bathrooms. Please note that Sterling College offers rustic/vintage/farmhouse style accommodations that are clean and safe but not luxurious.  Availability is limited and room requests are filled on a first-come, first-serve basis. If you prefer to stay off-campus please see our accommodations page for local recommendations.

 

Register Now

 

Please inquire here with any questions about this course or others.


 

photo of Nova Kim & Les Hook foraging wild foodLes Hook and Nova Kim bring their wealth of information from over eighty years of combined wildcrafting experience working with forest resources in the Northeast, South and Rocky Mountains. This powerhouse wildcrafting couple are internationally renowned and featured in numerous books and articles, including the New York Times Magazine, the New York Times, New York Magazine, Village Voice, FoodArts Magazine, Green Living Journal, Yankee Magazine, Vermont Magazine, Vermont Life and others. They have taught or presented at the Smithsonian Folklife & Cultural Festival for both their forestry activism and food culture innovation; Terra Madre Conferences (Italy) on Wild Resources; the International Workshop on Edible Mycorrhizal Mushrooms, What We Stand to Lose, IWEMM-7 Conference (Guatemala); and at several of Vermont’s educational institutions. They have also been featured guests on various radio and TV programs including VPR’s Vermont Edition and NPR’s Splendid Table.


Disclaimer: Course descriptions on this webpage are for informational purposes only. Content may be updated or change as planning evolves.  Sterling College reserves the right to alter the program specifics, including details about course content, instructors, collaborations, field trips and facilities at any time without notice.  Some aspects of course content may be weather-dependent.

Armed to Farm: Sustainable Agriculture Training for Military Veterans

Armed to Farm:

Sustainable Agriculture Training for Military Veterans

June 10-14, 2019

Craftsbury Common, Vermont

 

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The National Center for Appropriate Technology (NCAT) is now accepting applications from military veterans who want to attend our week-long Armed to Farm (ATF) training at Sterling College June 10-14. ATF allows veterans and their farming partner to experience sustainable, profitable small-scale farming enterprises and explore agriculture as a viable careers. ATF’s engaging blend of farm tours, hands-on experience, and interactive classroom instruction gives participants a strong foundation in the basic principles of operating a sustainable farm. Participants learn about business planning, budgeting, recordkeeping, marketing, livestock production, fruit and vegetable production, and more. In addition, attendees gain a network of supportive farmer-veterans and agricultural advisors. Applications are due by May 3. Selection priority will be given to residents of the Northeast region.

 

 

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Nose-To-Tail Butchering & Cookery

Nose-To-Tail Butchering & Cookery

July 8-12, 2019

Faculty: Lily Joslin

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This course will provide an opportunity for participants to gain experience butchering, cooking and considering the meat we eat. The bulk of our time will be focused on demystifying the process of butchering a whole pig, through hands-on experience parting and using the whole animal, from splitting a side of pork into primal cuts to making sausage and preparing fresh offal. Participants are encouraged to bring in their own knowledge, questions, and personal experience of meat value chains and resilient food systems, and engage with some of the environmental, cultural, and political implications of their role as meat eaters. This course will culminate in a feast, where participants will prepare and tasting of multiple nose-to-tail dishes. Participants will walk away with a more explicit understanding of what it means to them to eat good meat, as well as skills and resources that will enable them to continue developing that understanding beyond this course.

 


Course Details

Level:  200 / Beginner to Intermediate

Prerequisites:  None

Tuition & Fees: $1300 covers the cost of the class, most course materials, and three meals daily from our top-ranked Sterling Kitchen. Not included are airport transfers or housing accommodations.

Housing Availability & Fees:  On-campus housing is available for an additional fee of $60/night with a private bathroom and $50/night with shared bathrooms. Please note that Sterling College offers rustic/vintage/farmhouse style accommodations that are clean and safe but not luxurious.  Availability is limited and room requests are filled on a first-come, first-serve basis. If you prefer to stay off-campus please see our accommodations page for local recommendations.

Register Now

 

Please inquire here with any questions about this course or others.


 

photo of Lily Joslin, butcher and cookLily Joslin is a food educator and is especially passionate about building resilient and equitable community food systems. She has occupied a variety of roles across the food system, including: farm hand, agricultural research assistant, farm-to-school educator, nonprofit program manager, professionally trained cook, cooking instructor, and, of course, whole animal butcher. She recently earned an M.S. in Sustainable Food Systems from Green Mountain College, where her graduate studies focused on the complicated and fascinating world of meat ethics and consumer education. When not teaching butchery workshops, she works as an adult programs educator with the OSU Extension Family and Community Health program in Columbia County, Oregon, where she teaches classes on cooking, food safety, and other food resource management topics.

 


Disclaimer: Course descriptions on this webpage are for informational purposes only. Content may be updated or change as planning evolves.  Sterling College reserves the right to alter the program specifics, including details about course content, instructors, collaborations, field trips and facilities at any time without notice.  Some aspects of course content may be weather-dependent.

Biological Farming Principles & Practices for Nutrient Density

Biological Farming Principles & Practices for Nutrient Density

June 3-7, 2019

Faculty: Dan Kittredge

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The basic principles of biological farming systems will be covered in detail along with correlating practices to implement them.

The foundations the course will cover are:

  • Soil testing, mineral balancing and remineralization
  • Biological symbiosis, inoculation, indigenous microbe integration
  • Soil cover with mulches and cover crops
  • Polycultures, seed quality and epigenetics
  • Complete life cycle understanding from early childhood development to strong reproductive and health function
  • Visual analysis, conductivity and brix

Deep strategy and practice from a planetary healing perspective with be woven in, with a focus on increasing crop nutrient density, transparent and immediate assessment, and alignment of economic incentives. Half of course time will be spent in a classroom setting, and half of it will be spent learning hands-on in the field.

 


Course Details

Level:  200 / Beginner to Intermediate

Prerequisites:  None

Tuition & Fees: $1300 covers the cost of the class, course materials, and three meals daily from our top-ranked Sterling Kitchen. Not included are airport transfers or housing accommodations.

Housing Availability & Fees:  On-campus housing is available for an additional fee of $60/night with a private bathroom and $50/night with shared bathrooms. Please note that Sterling College offers rustic/vintage/farmhouse style accommodations that are clean and safe but not luxurious.  Availability is limited and room requests are filled on a first-come, first-serve basis. If you prefer to stay off-campus please see our accommodations page for local recommendations.

Register Now

 

Please email us if you have any questions about this course or others:  newamericanfarmstead@sterlingcollege.edu


 

Dan Kittredge is a lifelong organic farmer and has worked with smallholders globally to improve soil health, crop quality, economic viability and overall capacity. He is the founder and Executive Director of the Bionutrient Food Association, and Real Food Campaign, and has been at the forefront of the conversation about Nutrient Density for the past 10 years. An engaging presenter, his courses are renowned for their broad topic areas, practical take home nuggets, and engaging style.

 


Disclaimer: Course descriptions on this webpage are for informational purposes only. Content may be updated or change as planning evolves.  Sterling College reserves the right to alter the program specifics, including details about course content, instructors, collaborations, field trips and facilities at any time without notice.  Some aspects of course content may be weather-dependent.

International Food Study Tour for Dietitians at Brunnenburg Castle

International Food Study Tour for Dietitians at Brunnenburg Castle

June 30 – July 7, 2019

Faculty: Philip Ackerman-Leist & Sharon Palmer

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[UPDATE: this course has reached capacity, but please inquire to add your name to the waitlist]

 

Join Philip Ackerman-Leist, the Dean of the School of the New American Farmstead at Sterling College, and Sharon Palmer, Nutrition Editor of Today’s Dietitian for an international study tour designed for a select group of dietitians to learn about the sustainable food systems in South Tirol region of the Italian Alps. Participants will be based at Brunnenburg Castle & Agricultural Museum in the village of Dorf Tirol, featuring an organically-managed working farm that illustrates creative, sustainable methods of agriculture that align with the preservation of the cultural foodways of the unique South Tirol region of the Italian Alps. The castle was also the home of the famous American poet Ezra Pound, and his descendants now manage the castle farm, agricultural museum, and international study center.

Learn firsthand about the region’s food culture, ancient and modern farming practices, and acclaimed cuisine at this 13th century castle and farm. Participants will work on the farm, prepare foods in the rustic teaching kitchen, sample local fare, and meet with local farmers, entrepreneurs, and artisans in the region. The region’s unique climate and geography bestow it with a rich food culture dating back through antiquity. It is here that the famous “Ötzi the Iceman” was discovered resting in a glacier, providing clues to the historic diet of the region in the Copper Age. The trip also includes a majestic hiking tour of the Dolomites, with an overnight stay in a family-run mountain guest lodge.

This study tour provides three Sterling College credits, which translates to forty-five (45) CPE units for registered dietitians.

The tour will be led by Philip Ackerman-Leist, Dean of the School of the New American Farmstead at Sterling College, and author of A Precautionary Tale, a book chronicling one town’s internationally-acclaimed fight to protect the safety and integrity of their food heritage in South Tirol. Philip is immersed in the rich food history of this region, having led undergraduate and graduate study tours to Brunnenburg for the past three decades after farming there himself for three years. He will be joined by Sharon Palmer, RDN, MS in Sustainable Food Systems, the nutrition editor of Today’s Dietitian, and plant-based, sustainability food expert, author, and blogger, as a guide for the study tour. Philip and Sharon will be there to guide you through every aspect of this extraordinary experiential learning opportunity.

Inquire Here



Course Details

 

Tuition & Fees:  $2800 | A nonrefundable deposit of $500 is due by May 22, 2019 in order to reserve a space on the study tour. The remaining balance of $2300 is due no later than June 7, 2019. The $500 deposit is refundable only if the study tour is cancelled due to low enrollment. We are hosting a webinar with more information about this course soon.  Stay tuned!  Sign up for webinar details here.

Spaces are limited on this tour to a maximum of 14 participants. The tour is open to dietitians only. However, if space is available, the tour may be opened up to participant guests, but this is not guaranteed. Registered participants will be notified of any additional available spaces for non-dietitians no later than June 8, 2019.

You will be furnished with a reading and study guide in order to delve into the food history and culture for this trip, as well as a preparation and packing guide.

Important Note: Participants must document personal international health coverage in order to participate in the program. Participants must be in moderate physical condition in order to participate in group activities that will involve some moderate hiking and elevation changes, as well as light work on the castle farm.

Trip Logistics:

  • All transportation during the tour, including group travel to and from the Munich airport is included. Important Flight Details: Participants must book flights that arrive at the Munich airport no later than 1 pm on June 30. Group transportation to the Munich airport on July 7 will depart no earlier than 8:00am on July 7, typically arriving at the Munich airport within 5 hours (ETA: 1pm, depending upon traffic). Return flights should be scheduled for no earlier than 3pm on July 7 or for the following day. Participants can also opt to be dropped off in Innsbruck.
  • Tour guides for all aspects of the tour.
  • Educational materials delivered prior to the tour.

Housing Details: 

  • 7 days/nights stay at the Brunnenburg Castle farmhouse lodge. (Please note that the 17th century farmhouse lodge is rustic, with shared bedrooms, bathrooms and showers.)
  • 1 night stay in a family-run mountain lodge in the Dolomites.

Food & Dining Details:

  • All meals, including breakfast, lunch, dinner, and snacks are included. (Two lunches will be on your own, as you tour local villages according to the itinerary.) Many meals will be hosted in a community setting, with all attendees cooking together in the charming Brunnenburg farm kitchen.
  • Farm to table dinner at Brunnenburg Castle, featuring ingredients from the farm.
  • “Ötzi the Iceman” dinner at Brunnenburg Castle, featuring historic, traditional, local foods and ingredients from the Copper Age.

Fun Stuff!

  • Guided hike of the Dolomites, visiting high-elevation mountain guesthouses and local artisans.
  • Village farmers market tours.
  • Local farm tours, including herb, grain, and seed saving farms.
  • Tour of third-generation bakery.
  • Tours and dinners in historic South Tyrolean villages.
  • Tastings of Brunnenburg wines.
  • Local foods cooking class.
  • Educational class on the botany and herbs of South Tyrol.
  • 2 half-days working on the farm, learning about sustainable, agricultural methods.

We will be offering two webinars about this course:

  • Recorded webinar will be posted on April 24th (available to the public)
  • 90-minute live webinar will be hosted at 7:00pm EST, Wednesday, May 1st (available only for those who have completed an application)

Sign up here to be notified when the webinars are available. If you have submitted an application, you will be notified via email. For those who cannot attend the live webinar, it will be posted on this page following the session.

Deposit Required to Secure Your Spot

In order to secure your spot on the study tour, you must register and finalize your deposit. Spots are filling up quickly, and confirmation of your participation is based upon your deposit. Due to the high level of demand, we are compiling a wait list for an additional offering of this study tour in the Fall 2019 (details to follow).

 

Inquire Here

 

For additional information, please contact Philip Ackerman-Leist or Sharon Palmer.


Philip Ackerman-Leist is a farmer, author, and educator with decades of experience and expertise in founding and in leading sustainable agriculture and food systems programs for undergraduate and graduate students.

As an educator, Philip is intrigued by innovative approaches in helping students and communities develop more complex understandings of sustainable agriculture, food systems, and social change. Having founded a 23 acre organic college farm and also the first online graduate program in food systems in the US, he is an advocate of hands-on experiential education and the best of what online education can offer — and revels in the tension between those two radically different approaches. As a farmer, he is particularly interested in grass-based agriculture and livestock conservation. As an author, he is driven by digging into cutting edge issues and revealing the complexities of their lessons for a broad audience.

Philip is the author of A Precautionary Tale, Rebuilding the Foodshed, and UpTunket Road, published by Chelsea Green Publishing. Most recently, he has served as Professor of Sustainable Agriculture & Food Systems and Sustainable Food Solutions Initiative Director at Green Mountain College, where he was instrumental to that college’s sustainability initiatives.

Philip teaches in and leads Sterling’s continuing education program, The School of the New American Farmstead, with its leading-edge short courses that inspire lifelong environmental stewardship for residential and non-residential adult students of all ages.

He and his wife Erin live in Pawlett, Vermont on UpTunket Farm, where they manage a grass-based herd of approximately 30-60 rare breed cattle, American Milking Devons.

 

Sharon Palmer has created an award-winning career based on combining her two great loves: nutrition and writing. Sharon is an accomplished writer, editor, blogger, author, speaker, and media expert. In particular, her expertise is in plant-based nutrition, cooking, and sustainability. Sharon has authored over 950 articles in a variety of publications, including Better Homes and Gardens, Prevention, and LA Times. Her book The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today(The Experiment, July 2012) was a critical success, which was followed by her second book Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes in July 2014. In addition, she has contributed to several book chapters on nutrition and sustainability. Sharon serves as the nutrition editor for Today’s Dietitian and judge for the James Beard Journalism Awards, provides her expertise to many publications and organizations on an advisory basis, and speaks widely at conferences and in the media, including print, online, radio, podcasts, television, and film. And she still has time to blog every day for her popular online community (170K members strong and growing) at The Plant-Powered Dietitian. Sharon recently completed her Master’s Degree in Sustainable Food Systems from Green Mountain College in Vermont, where she currently works as an advisor. Living in the chaparral hills overlooking Los Angeles with her husband and two sons, Sharon enjoys tending to her own organic garden, visiting the local farmers market every week, and cooking for friends and family.

Secret Sauce: Vermont Food & Beverage Entrepreneurs Share Their Recipes for Success

Secret Sauce

June 14, 2019

Moderated by Markey Read

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Calling all entrepreneurs!  Join us for a one-day seminar hosted by some of Vermont’s leading food & beverage business owners.  The seminar is designed specifically for those who are considering taking the next leap in business development. The day will be moderated by Markey Read of Career Networks Vermont and include discussions with the following panelists: Allison Hooper of Vermont Creamery, Sas Stewart of Stonecutter Spirits,  Zoe Brickley of Jasper Hill Farm, Eleanor Leger of Eden Specialty Ciders, and Louisa Schibli of Milk Money Vermont. Learn how to bring your business to the next level as our panelists share their stories of blood, sweat, tears and joy. Kristina Michelsen, a Small Business Attorney, will also provide workshops covering intellectual property and legal considerations when raising capital. The day will end in a culminating group discussion followed by a social hour. There will be plenty of time to network, share your personal stories and gain the confidence you need to take your business to the next level. Space is limited to allow for small workshop groups; coffee, snacks and lunch are provided.

 

The day will include the following sessions:

Session 1: Panel Discussion

Moderated by Markey Read

Panelists: Allison Hooper, Eleanor Léger, Sas Stewart, Kristina Michelsen, Zoe Brickley, and Louisa Schibli

Session 2: Workshops (choose one)

  • The Toolkit of a Successful Entrepreneur with Allison Hooper
  • Business Economics with Eleanor Léger

Session 3: Workshops (choose one)

  • Marketing & Branding with Sas Stewart
  • Legal Topics with Kristina Michelsen

Session 4: Workshops (choose one)

  • Sales & Distribution with Zoe Brickley  
  • Raising Capital with Louisa Schibli

Course Details 

Level:  Intermediate

Prerequisites:  There are no formal prerequisites for this workshop. In order to take full advantage of the opportunity, participants should have experience operating a small business and be well versed in the basic terminology of small business management.

Early Bird: Course fee reduced to $100 for registrations submitted before May 14, 2019.

Tuition & Fees:  $125 covers the cost of the class, most course materials, and refreshments and lunch from our top-ranked Sterling Kitchen. Accommodations are not included in course pricing.

Housing Availability & Fees:  On-campus housing is not available for this course. Please see our accommodations page for local recommendations.

Register Now

Please email us if you have any questions about this course or others:  newamericanfarmstead@sterlingcollege.edu


photo of Allison Hooper, co-founder of Vermont Creamery, and one of her goatsAllison Hooper

Co-Founder, Vermont Creamery & Ayers Brook Dairy

Former President, American Cheese Society (ACS)

Founding President, Vermont Cheese Council

 

Eleanor Leger, co-founder of Eden Specialty Ciders, standing in her orchardEleanor Leger

Co-Founder, Eden Specialty Ciders

Founder, Vermont Cider Makers Association

Eastern Region Chair, United States Association of Cider Makers

 

Markey Read bio picMarkey Read

Principal Consultant, Career Networks VT

Author, Your Cast of Characters, a Leadership Development Toolkit

Chapter Coordinator, Women’s Business Owners Network

 

photo of lawyer Kristina Michelsen

Kristina Michelsen

Owner/Principal Attorney, Law Office of Kristina I. Michelsen, PLLC

Founder/Operator, Claire’s Restaurant

Board Member, Heartbeet Lifesharing

 

Photo of Zoe Brickley standing amongst the cheese in the cellars at Jasper Hill

Zoe Brickley

Director of Marketing, Jasper Hill Farm

Certified Cheese Professional & Sensory Evaluator, American Cheese Society

Board Member, The Monger

 

photo of Sas Stewart sitting on a barrel of her spirits

Sas Stewart

Co-Founder and President, Stonecutter Spirits

M.S. Sustainable Planning & Development, Pratt Institute

 

 

photo of Louisa Schibli of Milk Money

Louisa Schibli

Co-Founder, Milk Money

Founder,  Moogle Vermont

Founder, The Xpat Xchange

 


Disclaimer: Course descriptions on this webpage are for informational purposes only. Content may be updated or change as planning evolves.  Sterling College reserves the right to alter the program specifics, including details about course content, instructors, collaborations, field trips and facilities at any time without notice.  Some aspects of course content may be weather-dependent.

Soil, Plants, Microbes III

This class levels its focus on the microbial world in soils and how it relates to plant productivity through research projects and hands-on discovery exercises. A deep understanding will be developed of how microbial life controls nutrient cycles in the ecosystem and how microbial community structure influences the productivity of other organisms in the environment. Students will become very comfortable with sample collection and processing, microscopic techniques, cultural, physiological and immunological methods and nucleic acid-based analysis used to study the microbial world that surrounds us. By taking this class students will develop skills to design research projects and increase their understanding of the use of statistical methods.

This class does not satisfy the 400-level seminar course requirement.

Log-Building Techniques

Develop the skills and knowledge for designing and building small structures with round logs using hand tools. Felling axes, broad axes, cross-cut saws, peaveys, adzes and chisels will be utilized for peeling, hewing, and notching of logs. Homework includes reading, diagram and design projects, and hands-on skills practice. Class sessions are mostly outdoor work sessions but also will include a short field trip, slide shows, and theoretical explanations. Group projects this semester will focus on hiking trail structures such as water bars, puncheons, side-hill cribbing and larger span bridges.

Introduction to Race

An interdisciplinary introduction to the issue of race in life and society in the United States. We will examine the historical development of race and the ways that race structures our social worlds and intimate lives. Through the context of race, we will focus on the ways power is organized and distributed. Assignments include readings, group discussion, reflection papers, and a race memoir. This course is designed to integrate academic interests and personal lives through exploration of life experiences that we will build upon and challenge.

Creative Writing: Poetry

Creative Writing: Poetry is an immersive exploration in reading, writing, and responding to poems of all kinds — from haiku to villanelle and sonnet to shi — with a focus on writing a substantial body of work by the end of the semester. The course will emphasize writing, revising, workshopping, and assembling manuscripts of finished work. Students should expect to write poetry every day and read from a broad array of poetry from different time periods, literary traditions, and cultural contexts.