The School of the New American Farmstead at Sterling College offers continuing education courses for agrarians, culinarians, entrepreneurs, and lifelong learners.

We provide a variety of workshops, classes, and certifications that will inspire you, equip you with marketable skills, and provide you with new perspectives on integrated, community-centered farming and food production.

Our hands-on courses will require you to roll up your sleeves and dig in or get cooking. The School of the New American Farmstead’s experiential approach will engage all of your senses and impart techniques perfected by some of the world’s most skilled ecological farmers and craft-food producers. Our instructors pair their singular expertise with enthusiastic and effective teaching.

In small classes, you will work one-on-one with sustainable agriculture pioneers and reverent food artisans, who will also share illuminating history, fundamental theory, and practical information. On Sterling’s Farm and in its teaching kitchen, you will have ample opportunity to put your new knowledge into practice. Visits with the stewards of Vermont’s working landscape and the visionary leaders of its vibrant food movement will complete the immersive experience.

Give your passion for food and farming the time and space it deserves. Explore a lifestyle or career that feeds your body, mind, and soul. Learn to replenish the land, relish its bounty, and revive time-tested rural arts.

The School of the New American Farmstead at Sterling College is waiting for you, see upcoming course offerings below.

2018 Class Schedule is in development!

Academic credit is not awarded for School of the New American Farmstead courses. Students completing these course earn continuing education units (CEUs).  If you have any questions about when a course is being offered or how to register, please contact us.

Title Course ID Credits Start Term Faculty
Surviving the Future Symposium Friday, December 1st Margo Baldwin, David Bollier, Peter Buffett, Chuck Collins, Matthew Derr
The Art of Natural Cheesemaking AS270/CE223 2 ceu January 15-19, 2018 David Asher
The Market Gardener 2.0 AS270/CE227 1 ceu Feb 2-3, 2018 Jean-Martin Fortier
Fundamentals of Artisan Cheese AS340/CE340 3 ceu May 14-23, 2018 Ivan Larcher
Forgotten Foods: A Wild Approach to Re-imagined Foods from the Field, Farm and Forest 1 ceu May 24-26, 2018 Laura Beebe, Ren Weiner
Beyond The Farmers Market: Women who are Thinking Big About Their Small Businesses .8 ceu June 1, 2018 Allison Hooper, Eleanor Lager, Jovial King & Markey Read, featuring Janice St Onge, Kristine Michelson and Zoe Brickley
Wildcrafted Pigments, Paints and Paintbrushes 1 ceu June 2-3, 2018 Nick Neddo
Farming the Woods: Profitable Agroforestry for Homesteads and Farms 1 ceu June 4-6, 2018 Steve Gabriel
Introduction to Traditional Cheesemaking 3 ceu June 11-15, 2018 Peter Dixon
Introduction to Teamster Skills: Working Horses & Cattle AS270/CE229 2 ceu June 10-15, 2018 Rick Thomas, featuring Tim Huppe and Tom Jenkins
Wildcrafted Pens & Inks 0 ceu June 24, 2018 Nick Neddo
Ecological Orcharding AS270/CE210 1 ceu June 28-30, 2018 Michael Phillips
Mushrooms, Molds, and Mycorrhizae CE308 2 ceu June 7-10, 2018 Tradd Cotter
Charcuterie: Artisanal Preparation & Preservation of Meat (ST) AS270/CE225 2 ceu June 18-22, 2018 Jules Guillemette
Blacksmithing Essentials for the Beginner 1 ceu June 26-27, 2018 Lucian Avery
Blacksmithing Skills: Carving Knife June 28-30, 2018 Lucian Avery
Natural Hide Tanning & Leather-Crafting 2 ceu July 30 - Aug 3, 2018 Nick Neddo
Rewild Your Art: Craft Your Art Supplies Directly from the Wild! 2 ceu July 16-20, 2018 Nick Neddo
Living Foods: Fearless Fermentation from the Farm, Field & Forest 1 ceu August 1-3, 2018 Nancy VanWinkle
SketchUp for Timber Frame Design 1.6 ceu Aug 4-5, 2018 Ben Weiss
Seed School 3 ceu Aug 5-10 Bill McDorman, Lee-Ann Hill, Lynda Prim, Will Bonsall, Amy Halloran, John Navazio, and Petra Page-Mann
Timber Framing Practicum 8 ceu August 6-17, 2018 Sean Dalton
Artisan Breadmaking & Heritage Grains INT270/CE228 2 ceu August 13-17, 2018 Richard Miscovich
Affinage: The Art of Ripening Cheese CE307 2 ceu October 2 - October 6, 2018 Eric Meredith

CGP-final-logo_LARGE-COLOR-300x198The School of the New American Farmstead at Sterling College is generously underwritten by two great Vermont businesses: Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living, and Vermont Creamery, an award winning creamery offering fresh and aged goat cheeses, cultured butter, and créme fraîche that combine the European tradition of cheesemaking with Vermont’s terroir. Both Chelsea Green and Vermont Creamery are partner businesses that share a deep commitment to the environmental stewardship mission of Sterling College.

Want to earn a Certificate in Sustainable Food Craft?

Earn 16 ceu credits in one intensive summer or over time!

Interested to know more?


The School of the New American Farmstead at Sterling College can accept funds from the following sources to be applied towards SNAF courses for Continuing Education students:
  • Americorp
  • VA Benefits
  • VSAC Non-degree Grants
  • 529 Education Plan
 We look forward to seeing you here on Craftsbury Common!
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