Each summer, the School of the New American Farmstead at Sterling College in Vermont offers continuing education designed specifically for “agrarians, culinarians, entrepreneurs, and lifelong learners.” Chelsea Green is proud to partner with this program so you can learn from our expert authors in a hands-on, experiential setting at Sterling’s farm and teaching kitchen.
Be sure to read all the way to the end of this post to get a special discount on enrollment! This summer’s lineup includes:
Tradd Cotter, author of Organic Mushroom Farming and Mycoremediation, will lead an exclusive four-day immersion course that dives into mushroom ecology and basic identification, farm reproduction methods and cultivation, mycoremediation, and medicinal mushrooms, extracts, and tinctures. Beginners and advanced students alike will walk away with the knowledge and skills needed to accomplish a range of personal or professional goals, including: cultivating fungi on small and large scales, incorporating edible mushrooms and beneficial fungi into garden designs, identifying wild mushrooms, cultivating and preparing medicinal mushrooms, and cleaning contaminated soils and polluted water through mycoremediation.
Tradd Cotter is a microbiologist, professional mycologist, and organic gardener, who has been tissue culturing, collecting native fungi in the Southeast, and cultivating both commercially and experimentally for more than twenty-two years. In 1996 he founded Mushroom Mountain, which he owns and operates with his wife, Olga, to explore applications for mushrooms in various industries and currently maintains over 200 species of fungi for food production, mycoremediation of environmental pollutants, and natural alternatives to chemical pesticides.
Pascal Baudar, the endlessly creative author of The New Wildcrafted Cuisine and founder of Urban Outdoor Skills, will teach students to make wild breads, brines, hot sauces, condiments, confections, infused salts, lightly fermented beverages, and wild beers. The class will primarily focus on the bounty of greens, flowers, mushrooms, and tubers that hide in plain sight during the springtime in northern Vermont.
Pascal Baudar is a professional forager, wild food instructor, and a self-styled “culinary alchemist” based in Los Angeles. His locally sourced wild ingredients and unique preserves have made their way into the kitchens of such star chefs as Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, and Chris Jacobson. In 2014, he was named one of the 25 most influential tastemakers in L.A. by Los Angeles magazine.
Over five days of learning with David Asher, author ofThe Art of Natural Cheesemaking, will teach students to prepare many styles of cheese and observe the stages of their evolution, providing insight into how many cheeses can evolve from the very same milk, with the same culture, and the same rennet. The course will focus on natural methods and a full circle approach to home and micro-scale cheesemaking.
David Asher is an organic farmer, goatherd, and farmstead cheesemaker, who lives on the gulf islands of British Columbia. A guerrilla cheesemaker, Asher explores traditionally cultured, noncorporate methods of cheesemaking. Though mostly self-taught, he picked up his cheese skills from various teachers, including a Brown Swiss cow, named Sundae, on Cortes Island. He has been teaching cheesemaking for over seven years.
Richard Miscovich, author of From the Wood-Fired Oven, will teach the art of breadmaking using both domestic and wild yeasts, with an emphasis on baking with retained heat provided by Sterling’s wood-fired ovens. Baking in commercial and home ovens will also be covered. This journey starts with bread baking fundamentals but also explores diverse concepts such as long-fermented naturally leavened breads and sprouted grains and sprouted grain flours.
Richard Miscovich is assistant professor at Johnson & Wales University in Providence, Rhode Island. In addition to teaching culinary students, Richard is also a popular instructor for home bakers and brick oven hobbyists, and is a regular guest at venues around the country where he teaches artisan bread-baking techniques, wood-fired baking, and oven-building classes. In 2007, Richard organized and helped teach the first three-day wood-fired oven class track to be offered at The Bread Bakers Guild of America’s bi-annual educational conference, Camp Bread. He served two terms on the Board of The Bread Bakers Guild of America.
Join the wild mead movement with Jereme Zimmerman, author of Make Mead Like a Viking! In this five day intensive course, students will learn how to make honey-based fermented beverages—both alcoholic and non-alcoholic—with techniques that have been utilized by ancient cultures since the first discovery of bubbling honey and its incredible effects. Using a small-scale approach suited to both homestead mazers and aspiring beverage entrepreneurs, students will learn the simplicity of fermenting their own honey-based alcoholic beverages using local, raw, unfiltered honey and ingredients harvested from the wild or their own gardens.
Jereme Zimmerman lives in Berea, Kentucky with his wife, Jenna, and daughters, Sadie and Maisie. He collaborates regularly with other homesteading, permaculture, sustainable living, and local food advocates in Berea and beyond to sustain a vibrant, healthy community. Zimmerman writes and speaks regularly on fermentation, modern homesteading and good eating. He is a frequent contributor to various publications and websites, including New Pioneer, Backwoods Home, Hobby Farms and Earthineer.com (as “RedHeadedYeti”).
Running a successful, sustainable, and satisfying farmstead dairy and creamery requires knowledge and skill in the areas of animal husbandry, dairy product manufacturing, and business management. In this course with Gianaclis Caldwell, author of Holistic Goat Care, Mastering Artisan Cheesemaking, The Small-Scale Dairy, and The Small-Scale Cheese Business covers all three components in detail, providing students with the tools to effectively manage a healthy herd of dairy animals and produce and effectively market sought-after dairy products. It emphasizes doing so in a holistic way that supports a balanced life for the farmer.
Gianaclis Caldwell speaks and consults on a variety of animal husbandry, dairy sanitation, and cheesemaking science topics in the United States and, occasionally, abroad. For a decade she was the cheesemaker at Pholia Farm Creamery and specialized in aged, raw, goat milk cheeses. She also enjoys serving as either a technical or aesthetic cheese judge. She serves as “cheese expert” and often writes and photographs for Culture – The Word on Cheese magazine and other publications
World-renowned fermentation educator and author of The Art of Fermentation and Wild Fermentation, Sandor Katz leads this hands-on exploration of the production of fermented vegetables, fruits, grains, and beans. Students will learn processes for fermenting primarily plant-based materials: from the basic techniques of vegetable fermentation to tonic beverages, mold cultures, and fermenting legumes and grains. We will also work with dairy ferments such as yogurt and kefir. Students will connect with traditional foodways across a range of cultures and experience the transformative, health-giving power of beneficial microbes.
Sandor Ellix Katz is a fermentation revivalist. His books, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” The Art of Fermentation received a James Beard award, and Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance.
Other School of New American Farmstead offerings include Holistic Orcharding, co-taught by Chelsea Green author Michael Phillips, and a course in Holistic Forest Management, which includes teachings from Chelsea Green author Steve Gabriel and Ken Mudge. Learn more about these programs, and see the full lineup at the School of the New American Farmstead website. Use the discount code CHELSEAGREEN to save 10% on your tuition!