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David Asher of The Black Sheep School of Cheesemaking is back at it this March, offering a course focused on natural methods and a full circle approach to home and micro-scale cheesemaking. You don't want to miss Natural Cheesemaking: Raw Milk Cheeses.
We love showing off our campus and bragging about our programming. And that's because we've got something really different to offer.
Join us on February 8th for our Winter Open House. We'll feed you well, take a tour of campus, spend one-on-one...
We've made exciting updates to the School of the New American Farmstead programming for 2020!
Read all about it in the Winter issue of Best of Burlington and Best Of Central Vermont.
It has never been more critical to evaluate our agricultural system. A drastic shift that centers our communities around food, farms, and farmers is what Wendell Berry has been writing about for decades.
We're working hard to shift the narrative around farming...
The Landscape, Food and Culture class completed a comprehensive study of the history of apples and varieties specific to Vermont this semester, under the instruction of Dr. Tony VanWinkle. Check out their impressive work here:
We're looking backwards to some of our favorite moments from 2019!
Alumna Izzy Ruffin '17 posted this photo last year. When we reached out about it, here's what she said: "I’m working at Chewonki Foundation, as their year-round full time farmer/educator. I...