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GMC's Farm & Food Project

A Greeting from the Farm & Food
Project Director

Food and farming have always been central to our existence, but it’s only been in the last few decades that we mistakenly decided to pretend that we could leave it all up to someone else. The GMC Farm & Food Project is all about reclaiming what matters about nature, nurture, and nutrition – by way of learning why it matters. read more...

A Greeting from the Farm Manager
I think you would be hard pressed to find another liberal arts college at which students are learning how to drive oxen, organically grow thirty different kinds of fruits and vegetables, raise heritage breeds of livestock and poultry, harvest hay without tractors or diesel fuel, manage an off-the-grid greenhouse, butcher sheep, pigs and chickens, build high-tensile fencing, shear sheep, and produce their own honey, apple cider, pickles, eggs and milk. read more...



News & Events

2/8/10: Farmin' Fuel Plenary to Focus on Vermont
Help to jump-start the cultivation of oilseed crops and the use of renewable liquid fuels in this region of Vermont by participating in the Farmin' Fuel Plenary February 16. The event is sponsored by Prudent Fuels, Inc. and the GMC Family Farm Forum. More...

2/4/10: GMC Launches New Sustainable Agriculture & Food Production Major
Green Mountain College announced last week the creation of a new Sustainable Agriculture & Food Production major at the College. GMC will present the major concentration as part of its curricular offerings beginning in the fall 2010 semester. The major has been developed out of a highly successful sustainable agriculture concentration in the College's environmental studies program. More...

1/10: "Sustainability & Sustenance" Topic
for Panel Discussion

Prof. Philip Ackerman-Leist (environmental studies) participated in a panel discussion January 7 as part of the Sustainable Agriculture Panel Series at the Franklin Environmental Center at Hillcrest. Philip’s topic was “Sustainability & Sustenance: A Vision for Sustainable Agriculture in the Liberal Arts.” Other panelists included Melina Shannon-DiPietro, a director of the Yale Sustainable Food Project, Ben Waterman from the UVM Center for Sustainable Agriculture and Gregory Peck, a pomologist and scientist. The Middlebury College Organic Garden sponsored the series.



P.S. – If you’re interested, here are a few more things you should know about us:

  • We offer lambing training each spring in which students participate in “lamb-watches” and assist with delivery (see a video clip on YouTube: Part One, Part Two)
  • Students seasonally participate in our internship program with the vineyard, farm, and agricultural museum at Brunnenburg Castle in Italy
  • Our dining hall manager helps teach classes like “Food Preservation,” is an avid mushroom hunter, makes his own array of wines, and goes on farm tours with students and faculty
  • About 12 percent, or $60,000, of our annual food budget goes to local foods produced on the college farm and regional farms









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