A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.
amuse bouche
I love quotes that add meaning to my life. Here are a few to live by:
Approach love and cooking with reckless abandon.
—The Dalai Lama
Rhubarb is a metaphor for finding happiness in your own backyard.
—Garrison Keillor
Buy your snacks from a farmers’ market.
—Michael Pollan
Even when he had a garden in Paris, Thomas Jefferson cultivated Indian corn, “to eat green in our manner, …as quickly after it left the stalk as possible.
—Evan Jones, from American Food
School of the New American Farmstead – Press Release
School of the New American Farmstead Offers Diverse and Delicious Summer Courses
Renowned cheesemaker David Asher and fermentation guru Sandor Katz among featured instructors
The Summer 2019 season kicks off with two natural cheesemaking courses,
Raw Milk Cheeses and
Specialty Goat & Sheep Cheeses, with the world-renowned cheesemaker David Asher. In June, New York Times bestseller author Sandor Katz returns for his third season to teach his trademark course,
The Art of Fermentation. Tradd Cotter will also return to teach his ever-popular course in
Organic Mushroom Farming & Mycoremediation. As part of a partnership with the Cellars at Jasper Hill, the School will also offer a unique intensive training in Affinage: The Art of Ripening Cheese with Eric Meredith. For those interested in stretching their taste buds, the School of the New American Farmstead will also offer two courses at Brunnenburg Castle & Agricultural Museum in the Italian Alps.
This summer will mark the school’s fourth year of nationally-acclaimed courses focused on cutting-edge topics in food and farming, which will also include courses like farming for nutrient density, “nose-to-tail” butchery and cookery, and regenerative design. The program seeks to create opportunities for entrepreneurs, professionals and life-long learners to gain hands-on experience via an intensive week of learning and sharing with the experts on the leading edge of regenerative food, design and agriculture. In total, the school will be offering over 20 courses and workshops from May to September and will continue to offer courses throughout the fall and winter.
The School of the New American Farmstead works in partnership with
Chelsea Green Publishing, featuring the company’s award-winning authors as instructors. As a result, students have unusual access to authors of some of the most relevant and compelling books on creating a sustainable future. All courses are open to public enrollment, and students receive continuing education credits upon completion.
“We are delighted to have such prestigious authors and instructors coming to Sterling College this summer,” noted
Philip Ackerman-Leist, the recently-appointed Dean of the School of the New American Farmstead. “But what I love about our teaching lineup of renowned instructors is that these people are as grounded in their craft and expertise as they are famous in their own circles. In fact, it’s that combination of expertise and humility that makes them such great teachers. To be in their company for up to five days among a small cohort of students transforms ‘continuing education’ into a life-altering experience.”
—##—
ABOUT STERLING COLLEGE
Founded in 1958 in Craftsbury Common, Vermont, Sterling College is the leading voice in higher education for environmental stewardship and rural place-based education. The College was among the first in the United States to focus on the human relationship in the natural world through majors in Ecology, Environmental Humanities, Sustainable Agriculture and Food Systems, and Outdoor Education. Enrolling 125 undergraduate and 200 continuing education students, Sterling is home to the School of the New American Farmstead, the Wendell Berry Farming Program, is accredited by the New England Commission of Higher Education, and is one of only nine federally recognized Work Colleges in the nation.
The School of the New American Farmstead at Sterling College is generously underwritten by the following Vermont businesses: Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living; 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; the Cellars at Jasper Hill, Vermont’s award winning cheesemakers and affineurs. Partner businesses share a deep commitment to the environmental stewardship mission of Sterling College.
Posted: 5-4-2019
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School of the New American Farmstead Offers Diverse and Delicious Summer Courses
Renowned cheesemaker David Asher and fermentation guru Sandor Katz among featured instructors
The Summer 2019 season kicks off with two natural cheesemaking courses,
Raw Milk Cheeses and
Specialty Goat & Sheep Cheeses, with the world-renowned cheesemaker David Asher. In June, New York Times bestseller author Sandor Katz returns for his third season to teach his trademark course,
The Art of Fermentation. Tradd Cotter will also return to teach his ever-popular course in
Organic Mushroom Farming & Mycoremediation. As part of a partnership with the Cellars at Jasper Hill, the School will also offer a unique intensive training in Affinage: The Art of Ripening Cheese with Eric Meredith. For those interested in stretching their taste buds, the School of the New American Farmstead will also offer two courses at Brunnenburg Castle & Agricultural Museum in the Italian Alps.
This summer will mark the school’s fourth year of nationally-acclaimed courses focused on cutting-edge topics in food and farming, which will also include courses like farming for nutrient density, “nose-to-tail” butchery and cookery, and regenerative design. The program seeks to create opportunities for entrepreneurs, professionals and life-long learners to gain hands-on experience via an intensive week of learning and sharing with the experts on the leading edge of regenerative food, design and agriculture. In total, the school will be offering over 20 courses and workshops from May to September and will continue to offer courses throughout the fall and winter.
The School of the New American Farmstead works in partnership with
Chelsea Green Publishing, featuring the company’s award-winning authors as instructors. As a result, students have unusual access to authors of some of the most relevant and compelling books on creating a sustainable future. All courses are open to public enrollment, and students receive continuing education credits upon completion.
“We are delighted to have such prestigious authors and instructors coming to Sterling College this summer,” noted
Philip Ackerman-Leist, the recently-appointed Dean of the School of the New American Farmstead. “But what I love about our teaching lineup of renowned instructors is that these people are as grounded in their craft and expertise as they are famous in their own circles. In fact, it’s that combination of expertise and humility that makes them such great teachers. To be in their company for up to five days among a small cohort of students transforms ‘continuing education’ into a life-altering experience.”
—##—
ABOUT STERLING COLLEGE
Founded in 1958 in Craftsbury Common, Vermont, Sterling College is the leading voice in higher education for environmental stewardship and rural place-based education. The College was among the first in the United States to focus on the human relationship in the natural world through majors in Ecology, Environmental Humanities, Sustainable Agriculture and Food Systems, and Outdoor Education. Enrolling 125 undergraduate and 200 continuing education students, Sterling is home to the School of the New American Farmstead, the Wendell Berry Farming Program, is accredited by the New England Commission of Higher Education, and is one of only nine federally recognized Work Colleges in the nation.
The School of the New American Farmstead at Sterling College is generously underwritten by the following Vermont businesses: Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living; 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; the Cellars at Jasper Hill, Vermont’s award winning cheesemakers and affineurs. Partner businesses share a deep commitment to the environmental stewardship mission of Sterling College.
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School of the New American Farmstead Offers Diverse and Delicious Summer Courses
Renowned cheesemaker David Asher and fermentation guru Sandor Katz among featured instructors
The Summer 2019 season kicks off with two natural cheesemaking courses,
Raw Milk Cheeses and
Specialty Goat & Sheep Cheeses, with the world-renowned cheesemaker David Asher. In June, New York Times bestseller author Sandor Katz returns for his third season to teach his trademark course,
The Art of Fermentation. Tradd Cotter will also return to teach his ever-popular course in
Organic Mushroom Farming & Mycoremediation. As part of a partnership with the Cellars at Jasper Hill, the School will also offer a unique intensive training in Affinage: The Art of Ripening Cheese with Eric Meredith. For those interested in stretching their taste buds, the School of the New American Farmstead will also offer two courses at Brunnenburg Castle & Agricultural Museum in the Italian Alps.
This summer will mark the school’s fourth year of nationally-acclaimed courses focused on cutting-edge topics in food and farming, which will also include courses like farming for nutrient density, “nose-to-tail” butchery and cookery, and regenerative design. The program seeks to create opportunities for entrepreneurs, professionals and life-long learners to gain hands-on experience via an intensive week of learning and sharing with the experts on the leading edge of regenerative food, design and agriculture. In total, the school will be offering over 20 courses and workshops from May to September and will continue to offer courses throughout the fall and winter.
The School of the New American Farmstead works in partnership with
Chelsea Green Publishing, featuring the company’s award-winning authors as instructors. As a result, students have unusual access to authors of some of the most relevant and compelling books on creating a sustainable future. All courses are open to public enrollment, and students receive continuing education credits upon completion.
“We are delighted to have such prestigious authors and instructors coming to Sterling College this summer,” noted
Philip Ackerman-Leist, the recently-appointed Dean of the School of the New American Farmstead. “But what I love about our teaching lineup of renowned instructors is that these people are as grounded in their craft and expertise as they are famous in their own circles. In fact, it’s that combination of expertise and humility that makes them such great teachers. To be in their company for up to five days among a small cohort of students transforms ‘continuing education’ into a life-altering experience.”
—##—
ABOUT STERLING COLLEGE
Founded in 1958 in Craftsbury Common, Vermont, Sterling College is the leading voice in higher education for environmental stewardship and rural place-based education. The College was among the first in the United States to focus on the human relationship in the natural world through majors in Ecology, Environmental Humanities, Sustainable Agriculture and Food Systems, and Outdoor Education. Enrolling 125 undergraduate and 200 continuing education students, Sterling is home to the School of the New American Farmstead, the Wendell Berry Farming Program, is accredited by the New England Commission of Higher Education, and is one of only nine federally recognized Work Colleges in the nation.
The School of the New American Farmstead at Sterling College is generously underwritten by the following Vermont businesses: Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living; 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; the Cellars at Jasper Hill, Vermont’s award winning cheesemakers and affineurs. Partner businesses share a deep commitment to the environmental stewardship mission of Sterling College.
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School of the New American Farmstead Offers Diverse and Delicious Summer Courses
Renowned cheesemaker David Asher and fermentation guru Sandor Katz among featured instructors
The Summer 2019 season kicks off with two natural cheesemaking courses,
Raw Milk Cheeses and
Specialty Goat & Sheep Cheeses, with the world-renowned cheesemaker David Asher. In June, New York Times bestseller author Sandor Katz returns for his third season to teach his trademark course,
The Art of Fermentation. Tradd Cotter will also return to teach his ever-popular course in
Organic Mushroom Farming & Mycoremediation. As part of a partnership with the Cellars at Jasper Hill, the School will also offer a unique intensive training in Affinage: The Art of Ripening Cheese with Eric Meredith. For those interested in stretching their taste buds, the School of the New American Farmstead will also offer two courses at Brunnenburg Castle & Agricultural Museum in the Italian Alps.
This summer will mark the school’s fourth year of nationally-acclaimed courses focused on cutting-edge topics in food and farming, which will also include courses like farming for nutrient density, “nose-to-tail” butchery and cookery, and regenerative design. The program seeks to create opportunities for entrepreneurs, professionals and life-long learners to gain hands-on experience via an intensive week of learning and sharing with the experts on the leading edge of regenerative food, design and agriculture. In total, the school will be offering over 20 courses and workshops from May to September and will continue to offer courses throughout the fall and winter.
The School of the New American Farmstead works in partnership with
Chelsea Green Publishing, featuring the company’s award-winning authors as instructors. As a result, students have unusual access to authors of some of the most relevant and compelling books on creating a sustainable future. All courses are open to public enrollment, and students receive continuing education credits upon completion.
“We are delighted to have such prestigious authors and instructors coming to Sterling College this summer,” noted
Philip Ackerman-Leist, the recently-appointed Dean of the School of the New American Farmstead. “But what I love about our teaching lineup of renowned instructors is that these people are as grounded in their craft and expertise as they are famous in their own circles. In fact, it’s that combination of expertise and humility that makes them such great teachers. To be in their company for up to five days among a small cohort of students transforms ‘continuing education’ into a life-altering experience.”
—##—
ABOUT STERLING COLLEGE
Founded in 1958 in Craftsbury Common, Vermont, Sterling College is the leading voice in higher education for environmental stewardship and rural place-based education. The College was among the first in the United States to focus on the human relationship in the natural world through majors in Ecology, Environmental Humanities, Sustainable Agriculture and Food Systems, and Outdoor Education. Enrolling 125 undergraduate and 200 continuing education students, Sterling is home to the School of the New American Farmstead, the Wendell Berry Farming Program, is accredited by the New England Commission of Higher Education, and is one of only nine federally recognized Work Colleges in the nation.
The School of the New American Farmstead at Sterling College is generously underwritten by the following Vermont businesses: Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living; 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; the Cellars at Jasper Hill, Vermont’s award winning cheesemakers and affineurs. Partner businesses share a deep commitment to the environmental stewardship mission of Sterling College.
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