Sterling College will serve up a new academic program in farm-to-table food studies in summer 2011.
“Vermont’s Table: Farming, Cooking, and the Rural Experience” will combine hands-on culinary training using local vegetables and meats with in-depth examination of Vermont farms, cheesemakers and agricultural businesses. The program will include courses in Whole Farm Thinking and Farm-Scale Production of Value-Added Products, seminars in Food Writing and Food Entrepreneurism and field study in Vermont Food Systems.
Based in Craftsbury Common in Vermont’s Northeast Kingdom, Sterling boasts of being located in “one of the nation’s leading hot spots for sustainable food economy.”
Says Anne Obelnicki, director of Sterling’s Sustainable Food Systems: “We have an awesome lineup of hands-on-the-cheese-press, toes-in-the-soil, and eyes-on-the-books activities in the works.”
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