Sterling College in rural Vermont will host a two-week intensive, Food Writing from the Farm, running May 23–June 3. Presented by The School of the New American Farmstead at Sterling College, the program is designed for writers and food professionals who want to deepen their craft and explore the connection between food writing and farming.
The course will be led by Forbes columnist and cookbook author Clark Wolf, known for his television work on The Food Show with Clark Wolf and The Big Dish. Additional faculty will include food writer and former editor Ruth Reichl, chef-author Scott Peacock, food scholar Krishnendu Ray, publisher Margo Baldwin, and journalists Corby Kummer and Kim Severson. Together they bring a mix of practical experience, literary insight, and industry perspective aimed at helping participants develop stronger narrative, reporting, and critique skills specific to food and farming topics.
Throughout the two weeks, participants will immerse themselves in the region’s agricultural practices and foodways, meeting local farmers, food producers, and artisans. The curriculum includes workshops, field trips to working farms and producers, hands-on reporting assignments, and seminars on topics such as tasting and sensory description, food history and culture, recipe writing, and the business of food publishing. Sessions are structured to balance craft-focused instruction with real-world reporting and storytelling opportunities tied to the local food economy.
Academic credit is available for those who need it, and the program is suitable for professionals at different stages—emerging writers, established journalists, chefs who want to write, and editors seeking food-focused expertise. Class size is limited to ensure meaningful feedback and close interaction with faculty and local hosts.
Program fees begin at $2,250 and cover instruction, scheduled field trips, and most course materials. There is an additional meal fee of $250 per participant to help cover group meals and tasting sessions. Lodging is not included in the base fee; however, simple dormitory-style rooms on campus are available for about $150 per week for those who prefer to stay on-site. Participants are responsible for arranging their own travel to and from campus.
This intensive offers a concentrated environment for improving craft, building professional connections, and experiencing how regional agriculture informs food stories. Prospective applicants should inquire early about enrollment and any academic credit options, since space is limited and the program fills on a rolling basis.