Dig In!

Breaking Down a Hog, Cole Ward Style

Last Friday, the Value Added Products class was gathered around a half hog that was laid out, being assessed by the keen eye of master butcher Cole Ward. He poked…

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You Can’t Spell “Charcuterie” Without “Cut”

Author Rowan Jacobsen said recently, “Salumi (aka charcuterie or cured meats) [are] the obvious next frontier in Vermont’s food revolution.” And for good reason. Cured meat right now is similar…

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Finding Meaning in Physical Work: Internship Presentation

What does the Sterling College motto “Working Hands Working Minds” mean to you? I want to share with you about some work experiences I had gardening and farming a few years…

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