New Sterling College Summer Programs in Food and Farming Now Open for Registration

New Sterling College Summer Programs in Food and Farming Now Open For Registration

March 17, 2015 • Craftsbury Common, VT • Students who wish to learn how to create small-scale artisanal food or how to run a farm using draft horses should register for Sterling College’s summer short courses in sustainable food and agriculture.  

Sterling College successful summer program is entering its second year in 2015, with hands-on classes that allow students to gain inspiration, skills, and new perspectives.

“These continuing education classes are for all generations and for all ages,” said Dean of Academics Carol Dickson. “It’s for everyone who wants to learn more about sustainable agriculture and food systems—Sterling College undergraduates, adult learners wanting to take a course from Vermont’s only environmental stewardship college, as well as those looking to try the Sterling experience on for size.”

The classes build upon Sterling College’s leadership in sustainable food systems and agriculture education. New this year is an expansion of the College’s collaboration with the renowned Cellars at Jasper Hill. The Cellars and Sterling College are now offering a number of hands-on intensives in cheesemaking for the experienced cheese maker. Students have the opportunity to take a four-day course in lactic cheesemaking; a four-day course in blue cheese; a two-day course in yield and troubleshooting; and a four-day course in hard cheese styles.

The cheese classes will be led by educator and master cheesemaker Ivan Larcher, who said, “I wish to work with students to help build their cheesemaking future. My love of cheesemaking is matched by my passion to pass on vital cheesemaking knowledge.”

Other courses in sustainable food systems include a two-week course in charcuterie, for students looking to have the practical and scientific knowledge involved in creating small-scale artisan meat products. There is also a two-week course in fermentation; during this class, students will learn how to ferment plant-based materials and will be introduced to the basic techniques of lacto-fermentation.

Sterling College will also be offering a class in draft horse farming. Called “Working Horses-Working Landscapes,” this two-week short course will introduce students to powering a small farm or woodlot with draft horses.

Continuing education classes are open until filled, but spaces are limited. Students are encouraged to apply as early as possible. Academic credit is available for all courses.

For more information, including dates, full course descriptions, tuition, and an online application, visit www.sterlingcollege.edu/summer, email the Admission Office at askibbie@sterlingcollege.edu, or call 802-586-7711.

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ABOUT STERLING COLLEGE

Founded in 1958 in Craftsbury Common, Vermont, Sterling College is the leading voice in higher education for environmental stewardship. The College was among the first colleges in the United States to focus on sustainability through academic majors in Ecology, Environmental Humanities, Sustainable Agriculture & Food Systems, and Outdoor Education. Sterling College is accredited by the New England Association of Schools and Colleges and is one of only seven federally recognized Work Colleges in the nation.

MEDIA CONTACT

Christian Feuerstein, Director of Communications, Sterling College

802.586.7711 x164 • cfeuerstein@sterlingcollege.edu