The Sustainable Table summer program is for those who wish to get hands-on experience ranging from cultivation techniques with draft animals, hand tools, and walking tractors to preparing delicious dishes from food you raise yourself. You can pick and choose from course selections to build your summer around the skills you wish to learn to better yourself, your community and the planet, earning up to 12 credits in just 10 weeks.
Your summer begins with culinary techniques and food system issues from the perspective of those who feed us: chefs, restaurants, institutional kitchens, etc. From the kitchen and the table, you will dig into sustainable regional food systems to explore how eating, growing, processing, selling/buying and waste/recycling issues can create sustainable food systems at the regional level, often including a trip to the Burlington area food system and the UVM Food Systems Summit. As the growing season peaks, your food system focus shifts to advanced issues and skills in sustainable agriculture with the integrated farming systems.
For those looking for the most comprehensive full-semester experience–taking all three courses taken consecutively–you will have the unique opportunity to gain the practical skills you will need to launch your our farming aspirations under the mentorship of GMC’s regionally renowned Farm Manager, Bay Hammond. Through your summer-long Practicum in Sustainable Agriculture (3 credit), you will acquire invaluable hands-on experience in seedling production, planting, cultivating, harvesting, haying, and livestock husbandry. Your apprenticeship will make a real contribution to a highly productive and diversified farm, grounded in sustainable agriculture best practices and rooted in community.
2017 Summer Farm Semester
- Dates: May 22, 2016-July 27, 2017
- Application Deadline is Monday, March 20th