The School of the New American Farmstead offers leading-edge courses & Professional Certificates in regenerative farming and artisanal food production to support professionals and lifelong learners of all ages.

About the School of the New American Farmstead

We provide a variety of classes, study tours, and professional certificates that will inspire you, equip you with marketable skills, and provide you with new perspectives on regenerative farming and artisanal food production.

Our hands-on courses will require you to roll up your sleeves and dig in. The School of the New American Farmstead’s experiential approach will engage all of your senses and offer insights into techniques perfected by some of the world’s most skilled ecological farmers and craft-food producers.

Give your passion for food and farming the time and space it deserves. Explore professional opportunities and lifestyle choices that will feed your body, mind, and soul. Learn to replenish the land, relish its bounty, and revive time-tested culinary and agricultural arts–in Vermont’s majestic Northeast Kingdom, Brunnenburg Castle & Agricultural Museum in the Italian Alps, the dairy region of the Upper Loire Valley of France, and Point Reyes, California.

The School of the New American Farmstead at Sterling College is waiting for you to join our international network of students, alumni, and instructors. See our upcoming course offerings and new professional certificate programs below.

Check out our new certificate programs!

Click the tile to learn more:

 

medallion that reads "artisan cheesemaking professional"
medallion that reads "sustainable food craft professional"
medallion that read "organic wine and spirits production professional"
medallion that reads "educational farm and garden management professional"

Check out the 2020 Class Schedule!

Students successfully completing these courses are awarded continuing education units (CEUs), included in the course tuition as listed. Students desiring undergraduate academic credit pay per credit tuition fees and must fulfill additional academic requirements. If you have any questions about when a course is being offered, how to register, or the process for receiving undergraduate credit, please contact us at newamericanfarmstead@sterlingcollege.edu. Courses will continue to be listed as they become available. Sign up for email notifications below if you would like to be updated.

Title Course ID Credits Start Term Faculty
Surviving the Future: Conversations for Our Time April 6-May 31, 2020 Shaun Chamberlin & Philip Ackerman-Leist
Italian Sustainability Tour for Dietitians CE362 3 CEU (45 CPE) June 8-17, 2020 Philip Ackerman-Leist & Sharon Palmer
Artisan Breadmaking & Heritage Grains: From the Iceman Forward TBD 2 CEU June 19-26, 2020 Richard Miscovich & Philip Ackerman-Leist
The Art of Fermentation INT270/CE233 2 CEU/2 credits July 20-24, 2020 Sandor Katz
Wildcrafting for Everyone TBD 1 CEU June 26, 2020 Nova Kim & Les Hook
Affinage: The Art and Science of Maturing Cheese CE307 2 CEU August 5-8, 2020 Eric Meredith
Organic Wine & Spirits Production Residency 12 CEU August 14 - September 6, 2020 Nik de Rachewiltz
Affinage: The Art and Science of Maturing Cheese CE307 2 CEU October 7-10, 2020 Eric Meredith

Apply for a Scholarship

If you are a Veteran, have Abenaki heritage, or identify as a low-income Vermonter you qualify to apply!

Apply Here

 

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SNAF cheesemaking
SNAF Class
Students picking sugar snap peas in the Sterling Garden
Bread from SNAF Class
NOFA VT Farmer Olympics
photo by Sharon Palmer
Mushroom Class
Alex heats the metal to make it workable
photo by Sharon Palmer

Chelsea Green Publishing LogoThe School of the New American Farmstead at Sterling College is generously underwritten by Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living.  Chelsea Green and the School of the New American Farmstead at Sterling College share a deep commitment to Sterling’s mission of empowering lifelong students to boldly advance ecological thinking and action in their communities.

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