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
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
Birch Basketry 0 ceu May 12, 2018 Prin Van Gulden
Homestead Arts Series 0 ceu May 10 - June 7, 2018 Prin Van Gulden
Fundamentals of Artisan Cheese AS340/CE340 3 ceu May 14-23, 2018 Ivan Larcher
Surviving the Future Short-Course 1 ceu May 17, 2018 Martin Kirk, Richard Heinberg, Matthew Derr
Willow Basketry 0 ceu May 19, 2018 Prin Van Gulden
Ash Basketry - Shaker Style Cheese Basket 0 ceu May 20, 2018 Prin Van Gulden
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 Léger, 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 AS270/CE231 1 ceu June 4-6, 2018 Steve Gabriel
Mushrooms, Molds, and Mycorrhizae CE308 2 ceu June 7-10, 2018 Tradd Cotter
Traditional Pack Basket Workshop 0 ceu June 9-10, 2018 Prin Van Gulden
Introduction to Teamster Skills: Working Horses & Cattle AS270/CE229 2 ceu June 10-15, 2018 Rick Thomas, featuring Tim Huppe and John Smolinsky
Introduction to Traditional Cheesemaking 3 ceu June 11-15, 2018 Peter Dixon
Charcuterie: Artisanal Preparation & Preservation of Meat AS270/CE225 2 ceu June 18-22, 2018 Jules Guillemette
Wildcrafted Pens & Inks 0 ceu June 24, 2018 Nick Neddo
Blacksmithing Essentials for the Beginner 1 ceu June 26-27, 2018 Lucian Avery
Gluten Free Baking & Pastry for Market 2 ceu June 27-29, 2018 Olga Bravo
Ecological Orcharding AS270/CE210 1 ceu June 28-30, 2018 Michael Phillips
Blacksmithing Skills: Carving Knife June 28-30, 2018 Lucian Avery
Wildcrafted Cuisine: Exploring Your Terroir TBD 0 ceu July 12, 2018 Pascal Baudar
Wildcrafted Cuisine: Lacto-Fermentation of Wild Edibles TBD 0 ceu July 13, 2018 Pascal Baudar
Wildcrafted Cuisine: Wilder Drinks – Cold Infusions, Beers and Sodas TBD 0 ceu July 14, 2018 Pascal Baudar
Wildcrafted Cuisine: Plants & Nut-Based Cheeses TBD 0 ceu July 15, 2018 Pascal Baudar
Wildcrafted Cuisine: Creative Wild Plant-Based Patties & Burgers and Food Tasting TBD 0 ceu July 15, 2018 Pascal Baudar
Rewild Your Art: Craft Your Art Supplies Directly from the Wild! 2 ceu July 16-20, 2018 Nick Neddo
On-Farm Slaughter & Custom Butchery AS270/CE224 2 ceu July 16-20, 2018 Mary Lake
Writing About Food: Intersections between Place, Identity & Cuisine TBD 2 ceu/sc July 22-28, 2018 Lynne Christy Anderson, featuring Rowan Jacobsen, Soleil Ho & Kristin Kimball
The Art & Science of Brewing CE306b 3 ceu July 23 - Aug 1, 2018 Jan Paul, Anders Kissmeyer
The Permaculture Market Garden 1 ceu July 24-26, 2018 Zack Loeks
Natural Hide Tanning & Leather-Crafting 2 ceu July 30 - Aug 3, 2018 Nick Neddo
Living Foods: Fearless Fermentation from the Farm, Field & Forest 1 ceu Aug 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, 2018 Bill McDorman, Lee-Ann Hill, Lynda Prim, Will Bonsall, Amy Halloran, John Navazio, and Petra Page-Mann
Timber Framing Practicum 8 ceu Aug 6-17, 2018 Sean Dalton
Artisan Breadmaking & Heritage Grains INT270/CE228 2 ceu Aug 13-17, 2018 Richard Miscovich
Healing Hemp: Cannabidiol (CBD) from Field to Product 2 ceu Aug 13-17, 2018 Kyle Gruter–Curham
Affinage: The Art of Ripening Cheese CE307 2 ceu Oct 2-6, 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!
Dig In!

Orange-Gated Community

Cover photo by Alexandra Oles. Last week, London-based Whole Foods shopper Nathalie Gordon took note of a newfangled way to market oranges. She snapped and tweeted a photo of whole-but-peeled…

View more

Layer by Layer: Building Hugelkultur and Community with Rick Thomas

Just like in Hugelkultur, layer by layer we build community at Sterling.  Layer by layer we learn new things and grow our culture.  And layer by layer we impact our…

View more

Finding & Using the Voice of an Advocate

On a late March morning, my Food Policy class ventured to the Statehouse in Montpelier for Rural Vermont’s Small Farm Action Day.  Throughout the semester we have been discussing a…

View more