January 31, 2017
News Release: Sterling College
Leaders of the sustainable agriculture and craft food production movements will be coming to Sterling College this summer as visiting instructors of the School of the New American Farmstead.
The School of the New American Farmstead has announced its summer continuing education offerings for aspiring agrarians and artisan food makers. Renowned instructors teaching some of these hands-on short courses include: internationally recognized animal scientist, researcher, and author Dr. Temple Grandin; New York Times bestselling author and “fermentation revivalist” Sandor Katz; Pandora Thomas, founder of the Black Permaculture Network; Jean-Martin Fortier, author and founder of Les Jardins de la Grelinette; Tradd Cotter, mycologist and founder of Mushroom Mountain; and Ivan Larcher, master cheese maker, cheese expert, and educator.
This is the second year of the visionary School of the New American Farmstead, the brainchild of President Matthew Derr. Under President Derr’s leadership, the College has launched the Rian Fried Center for Sustainable Agriculture & Food Systems; made substantial progress on renewable energy; transformed its agricultural facilities; and set records for enrollment and fundraising.
“We are so excited to have celebrated instructors of this caliber teach at the School of the New American Farmstead,” said Nicole Civita, Assistant Director of the Rian Fried Center for Sustainable Agriculture & Food Systems at Sterling College. “These classes are remarkable opportunities for lifelong learners to immerse themselves in ecological farming and artisanal food production. The courses take a hands-on approach to transmitting time-honored skills in a way that is devoid of preciousness or nostalgia.”
She added, “These classes do more than just transmit skills and provide context—they also feed the body, challenge the mind, and move the spirit so that students emerge with confidence, inspiration, and new abilities.”
The School of the New American Farmstead’s popular courses in artisanal cheesemaking, small-batch beer brewing, fermentation, and charcuterie are available again this year; the class offerings have been expanded to include more innovative and in-depth farm offerings as well as traditional skills and crafts, such as market gardening, whole-wheat pastry, mushroom cultivation, and forest management.