Meet the pioneering, sustainable, good, clean, and fair host farms partnering with Anne Saxelby Legacy Fund!
We are always looking for more farm partners! If you would like to participate in our program, please email susie@AnneSaxelbyLegacyFund.org.
Avenue 33 Farm is a 1.2-acre urban farm in the Lincoln Heights neighborhood of Los Angeles. Avenue 33 focuses on regenerative soil practices and historical methods for farming on hillsides. They are building a system of agroforestry, in layers, to create a lush overstory of shade-providing trees that can protect and provide for diverse crops in the soil below and help create a wholistic tiered ecosystem. This closed cycle provides enough nutrients to support over 50 varieties of vegetables and 15 varieties of fruits.
The apprentice will learn about growing a wide variety of fruits, vegetables, flowers, and native Californian plants in an urban farm environment. Additionally, they will gain hands-on experience in composting, in-depth soil science, integrated pest management, sales and marketing, harvesting, and post-harvest processes.
Ave 33 Farm
Los Angeles, CA — New Host Farm
Big Picture Farm
Townshend, VT
Big Picture Farm is a small hillside goat dairy, farmstead confectionery and creamery located in southern Vermont. Their award-winning goat milk caramels and farmstead cheeses are made with fresh, raw, creamy goat’s milk from their herd of 40 healthy and happy, free-ranging goats. They also produce small amounts of aged goat cheese in the summer months and sweeten their chocolates with their own bees' honey during winter. As an Animal-Welfare-Approved farm, the health and happiness of the animals is central to their farm operations.
Big Picture Farm practices rotational pasturing for their herd on 88 acres from May to November, using solar-electric fences to move the goats twice daily for fresh forage. The goats are exclusively fed organic pasture and supplemented with GMO-free and organic whole grain, minerals, and alfalfa.
An apprenticeship with Big Picture Farm includes shadowing the milking of goats and various chores such as feeding pigs, chickens, cats, and dogs. Additionally, apprentices assist with the weekly cheese making, work in the garden, and handle miscellaneous tasks around the farm.
Blackeyed Susan Sheep Dairy
Mont Vernon, NH — New Host Farm
Blackeyed Susan Sheep Dairy is New Hampshire’s only Grade A sheep dairy, situated in the hollow beneath the quaint town of Mont Vernon on 100 acres of land remaining from the original Trow Homestead granted in 1803. What remains is about 40 acres of pasture and 60 of woods, 30 of which are rotationally grazed on by their flock of 160 ewes and lambs. Their main structure is a traditional barn and colonial house built in the early 1800s, with a small dairy barn containing a high-tech milking parlor and a couple of grain silos, as well as their creamery.
Apprentices will focus on two areas of sheep farming. They will be in the creamery, making soft and Alpine-style cheeses, yogurt, and gelato. This includes food production, affinage, packing, processing, and cleaning. They will also be working under the Sheep Husbandry manager, learning how to care for and handle the livestock. This includes milking, milk measurements, and testing. In the pasture, apprentices will learn basic veterinary activities and herd management, including fence line relocation, moving the pasture areas, and general pasture management.
Brother Nature Produce
Detroit, MI — New Host Farm
Brother Nature is a small urban farm in Detroit that specializes in salad mix and herbs. The couple, Olivia Hubert and Greg Willerer, met within the urban farming community and created a plan to manage an urban homestead. With their combined expertise they grew a successful farming business on one acre of land, a renovated Victorian home, and a stall at the local Eastern Market, the country’s oldest continuously operated farmers market. Their “small village” within the heart of Detroit also includes two houses, four hoop houses, a walipini, and two orchards.
Apprentices will be taught how to tend the soil using methods of mulching and tarping to efficiently minimize weeds. They will also learn to plant seed rows with seeders and by hand in the hoop houses, as well as seed transplanting. Orchard maintenance includes seasonal pruning, tree planting, and propagation by division/cutting. Apprentices will participate in food foraging, firewood harvesting, farm ATV use, tool maintenance, and ratting with the help of the farm dogs! Nestled within their created community, apprentices might encounter impromptu karaoke and dance parties on the farm and can join in on Friday wood-fire pizza nights.
Brooklyn Grange
Brooklyn, NY
Founded in 2010, Brooklyn Grange has established itself as the premier rooftop farming and intensive green roofing business in the US, managing the world’s largest rooftop soil farms situated in New York City. Dedicated to promoting sustainable urban living, Brooklyn Grange constructs green spaces, organizes educational programming and events, and enhances access to locally grown produce in communities across New York City.
Spanning a total of 5.6 acres across multiple rooftops, Brooklyn Grange annually produces over 100,000 pounds of organically-grown crops. The farm distributes its produce through markets, retailers, and a Sliding Scale CSA program. Additionally, through their Equitable Food Distribution Program, Brooklyn Grange collaborates with community-based organizations to allocate 30-40% of their produce to community members at no cost.
An Apprenticeship at Brooklyn Grange offers the opportunity to work closely with the farm team, gaining hands-on experience in outdoor rooftop vegetable production. Tasks may include planting, crop maintenance, harvesting, weed control, distribution, and soil management. Depending on the Apprentice's interests, further exposure to the business' Programming & Events and Design/Build departments may be available.
Cato Corner Farm
Colchester, CT — New Host Farm
Cato Corner Farm in Colchester, CT, has deep connections with Anne Saxelby, being the first dairy she ever worked at as an intern in 2003; it helped instill in her a love for domestic cheese. After art school, Anne met the people at Cato Corner Farm and began making raw milk cheese. An apprentice will have the opportunity to follow in Anne’s footsteps and work with this family-owned farm and their herd of 50 grass-fed Jersey cows. Cato focuses on producing the best possible milk to make the best possible cheese by selectively breeding their cows for high milk fat and specific proteins and by feeding them a seasonally rotated all-grass diet.
With this premium cow's milk, they can produce 10 types of raw, aged cheese. Styles range from soft, young gouda to hard, crystalline alpine to funky washed rinds, to bloomy to aged and fresh cheese. Apprentices will first spend 1-2 days working with the cows to understand how the care they receive can affect the cheese. They will work closely with the head cheesemakers to learn about curd size, time, temperature, pH, moisture, culture and rennet selection, choice of moulding forms, and care of the rind after production. The apprentice will learn how to add culture and rennet, how to cut and stir curd, how to hoop cheeses, and the proper sanitation to prevent unwanted bacteria growth.
Catskill Wagyu at Hilltop Farm
Accord, NY
Catskill Wagyu at Hilltop Farm is a small family farm in New York's Hudson Valley. They use sustainable farming practices to work as they raise pastured Wagyu beef. Every one of their 50 cows were bred, born and raised on Hilltop Farm. They maintain a group of 6 dairy cows, a connection to Barton's history as a lifelong dairy farmer. These are the animals who will provide milk for their "in progress" creamery, where they plan to sell raw milk, and Becky's pasteurized fresh and raw aged cheeses. The home farm comprises 56 acres, including the farmhouse and barns Barton built himself starting at the age of 18. Leased neighborhood acreage combined with the home farm grows the grass hay they feed their cows exclusively.
An Apprentice at Hilltop Farm will participate in every step of raising a Wagyu beef steer: learning about artificial insemination, assisting with calving season, caring for newborn calves, making hay for feed, learning manure management and soil health, daily feeding and general animal care, loading and delivering steers to harvest, collecting meat from the butcher, and marketing and selling the meat to customers in the farm store. Additionally, interns will have the opportunity to learn how to milk and care for dairy cows as they participate in building out the creamery, as well as make small-batch farmstead cheeses.
Deep Rooted Organics is a Certified Organic farm located in the greater La Crosse area, dedicated to providing fresh, local, organic tomatoes and produce to the community. Renowned for their flavorful and aesthetically pleasing tomatoes, the farm hosts the annual Tasty Tomato Festival, a celebration held during Labor Day weekend. In addition to their specialty tomatoes, Deep Rooted Organics offers a diverse range of organic produce, vegetable transplants, bedding plants, perennials, landscaping services, cut flowers, and educational workshops.
At Deep Rooted Organics, apprentices have the opportunity to immerse themselves in the art and science of organic farming. Apprentices learn the intricacies of cultivating indeterminate tomatoes, which span over 40 varieties, mastering techniques such as trellising and vine maintenance. They actively participate in the harvest and packing process, catering to wholesale and restaurant clientele. Beyond tomato cultivation, apprentices contribute to various farm tasks, including planting, weeding, and harvesting an array of crops, including cut flowers. Through hands-on experience and mentorship, apprentices gain invaluable insights into sustainable farming practices and holistic agricultural management.
Deep Rooted Organics
Westby, WI
D-Town Farm
Detroit, MI — New Host Farm
D Town Farm is a seven-acre organic farm in Detroit's Rouge Park owned by the Detroit Black Community Food Sovereignty Network (DBCFSN) – a dynamic grassroots, community-based non-profit organization dedicated to cultivating food security, food justice, and food sovereignty for the residents of Detroit's African American community. The organization's mission is rooted in principles of love, African self-determination, respect for life and nature, justice, and integrity.
Apprentices will engage in diverse tasks including tending to over 30 fruits, vegetables, and herbs, and participating in community-building events. This includes planting, cultivating, weeding, harvesting, sorting, packing, and distribution of fresh produce. Apprentices are encouraged to participate in farm-hosted events like the "What's for Dinner?" lecture series, weekend workshops, and to visit their weekend farmstand to see the fruits of their labor.
The Ecology Center
San Juan Capistrano, CA — New Host Farm
Situated on a historic agricultural property surrounded by urban sprawl, The Ecology Center is a 28-acre Regenerative Organic Certified™ farm and education center at the forefront of southern California's ecological movement. Their holistic approach revolves around the pillars of Grow, Eat, Make, and Peace, integrating agriculture, culinary arts, education, and community-building. Over their 14-year history, The Ecology Center has welcomed 300,000 on-site visitors, trained 300 culinary leaders and farmers, and donated over 100,000 lbs of site-produced food.
An apprentice at The Ecology Center can expect a comprehensive and hands-on learning experience in sustainable agriculture, growing over 250 varieties of vegetables, and helping manage a flock of over 150 chickens. The apprentice will engage in soil-building techniques, including crop rotation, cover cropping, amending, and composting, to foster healthy and fertile soil, as well as the management of irrigation systems and water conservation practices. The apprentice will co-lead weekly plantings and harvests, gaining practical insights into crop cycles. Hands-on experience with a range of tools, including hand tools, broadforks, walk-behind tractors, and collinear hoes, will be part of the training. Apprentices will help in post-harvest activities such as wash-and-pack and cooler management.
Featherstone Garden
Detroit, MI — New Host Farm
Rooted in Detroit, Featherstone Garden is a passionate endeavor founded in 2018 with a dedication to land stewardship and the year-round cultivation of nutrient-dense produce for both neighbors and local restaurants. Operating as an organic garden, Featherstone employs intercropping techniques that weave together vegetables, herbs, flowers, algae, and fungi as companion plants, fostering soil health and supporting beneficial insects. This approach contributes to the development of a sustainable urban ecosystem in the heart of Detroit. Beyond farming, Featherstone Garden actively engages the community by facilitating educational opportunities. In a commitment to both the local ecosystem and animal welfare, Featherstone Garden also takes on the responsibility of managing the outdoor cat population in its neighborhood, providing care, feeding, and support for spaying/neutering efforts to ensure the well-being of feline friends in the area.
Apprentices at Featherstone Garden will actively be involved in bed preparation, seeding, watering, transplanting, weeding, companion planting, and the implementation of all-natural pest control measures. Apprentices will play a pivotal role in the harvesting process, including order preparation and packaging, and contribute to flower bouquet harvesting and arrangements. Beyond fieldwork, apprentices will gain experience in farm stand operations, event coordination, community education facilitation, and can contribute to the farm's newsletter and recipe blog.
Firefly Farms
Accident, MD
Firefly Farms esteems its farmers as invaluable partners, recognizing their pivotal role in the cheese-making process. Commencing with their own goat herd in the early stages, the farm appreciates the interconnectedness between farm operations and creamery endeavors. Currently, they procure fresh goat and cow milk from local family farms, subjecting each batch to rigorous testing. Through a commitment to humane animal husbandry and natural herd management, emphasizing the welfare of the animals, Firefly Farms sees improvements in the quality of milk, directly influencing the cheese produced.
An apprentice cheesemaker at Firefly Farms embarks on a journey aimed at advancing to the role of assistant cheesemaker. Throughout the apprenticeship, they operate under the direct supervision of a head cheesemaker within the plant. They gain exposure to all facets of the business, spanning from milk reception to production, aging, packaging, and order fulfillment. Apprentices are expected to meticulously adhere to provided instructions, absorbing knowledge through keen observation and thoughtful inquiry. Assigned daily tasks and instructions enable them to progressively develop their skills, with the expectation of mastering them independently after a minimal number of repetitions.
Fisheye Farms
Detroit, MI — New Host Farm
Fisheye Farms is a Detroit-based urban farm dedicated to growing high-quality produce, fostering community bonds, and providing a space for inspiration and celebration. Grounded in all-natural and sustainable growing practices, the farm delivers intensively cultivated crops through a CSA, to local restaurants, and to an on-site farm stand. Beginning in the West Village, Michigan, in 2015 and expanding to Pontiac in 2016, Fisheye Farms started in Core City, just 2 miles from downtown Detroit. With a unique barn made of shipping containers, they expanded to two acres of land that includes multiple hoop houses, and a wash area. The farm focuses on annual vegetables and is adding fruit trees and brambles this season.
Apprentices at Fisheye Farms play a vital role in vegetable production, immersing themselves in the farm's operations. Their responsibilities span from foundational tasks such as seed starting, transplanting, and direct seeding to more advanced activities like compost application, weed management, and addressing pests and diseases. Apprentices actively contribute to plant maintenance through trellising, pruning, and engage in the crucial stages of harvesting, washing, packaging, and distribution.
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Florence Fang Community Farm
San Francisco, CA
Florence Fang Community Farm is San Francisco’s largest community farm and only USDA registered farm. FFCF is located in a food desert in the underserved Bayview neighborhood. FFCF is based on principles of diversity and the progression of ethnic foodways. FFCF brings different generations together with Black, Latinx and Chinese immigrant farmers who share their food traditions with the community. FFCF teaches individuals and families to grow, cook, eat and live healthier, working to develop a hyper local food system in the Bayview.
An Apprentice might learn how to grow plants, how to make compost, how to harvest fruits and vegetables, how to interact with elderly Asian farmers with body language and hand gestures, how to make a trellis for tomatoes and beans, how to use fertilizer, the difference between organic farming and inorganic farming, how to take initiative, and how to track what is grown on the farm.
Gentle Time Farm
Old Chatham, NY — New Host Farm
Gentle Time Farm, a trans and queer cooperatively owned vegetable farm, stands as a vibrant hub rooted in the Hudson Valley on Haudenosaunee and Mohican lands in Chatham, New York. With a deep commitment to cultural relevance and East Asian crops, the farm cultivates a diverse array of vegetables, from Gai Lan to Chrysanthemum. Beyond farming, the farm is a safe haven for BIPOC trans individuals, offering a unique space for daily engagement and sustainable livelihoods. Their emphasis on self-determination, abolishing hierarchy, and building interdependence shapes not only the farm but also influences the local food system they contribute to.
At Gentle Time Farm, apprentices engage in the daily rhythms of the farm, participating in harvests, wash-pack activities, seeding, planting, cultivating, and pruning. This hands-on experience involves no-till farming, caring for plants from seed to harvest, and mastering the tools involved, such as seeders, hoes, and rakes. Apprentices will grow their knowledge around East Asian cultivars such as Bok Choy, Water Spinach, Kkaennip, Shiso, Garlic Chives, Snow Peas, and how they can be grown in the valleys of New York. Working within a small team, apprentices learn the importance of self-determination and collaboration, discovering how teams can efficiently move together.
Glidden Point Oyster Farm
Glidden Point, ME — New Host Farm
Glidden Point Oyster Farms, situated along the picturesque Damariscotta River in Maine, cultivates a renowned selection of eastern oysters, including the esteemed Glidden Point variety. Operating on 40 acres, the farm employs traditional, hand-harvesting methods to deliver whole live oysters with a clean, crisp taste, and significant brine, to markets across the United States and Canada. Collaborating with approximately 20 other Maine oyster growers, Glidden Point contributes to the growing and maintaining the region's rich oyster farming community. The farm's commitment to slow growth, meticulous care, and harvesting by hand (or even scuba diving) ensures the production of premium oysters.
Apprentices will learn the entire oyster production cycle, from seeding to harvesting, and engage with the team in caring for Glidden Point's renowned oysters. They will be hands-on harvesting oysters from oyster bags dotted along the river. Working collaboratively with other Maine oyster growers, an apprentice will gain valuable insights into the meticulous and rewarding work of producing top-quality oysters. As an apprentice, you'll not only dive into the fascinating history of this river but also play a role in preserving it, contributing to the care and growth of the oyster population, and maintaining the recently restored reef.
Good Shepherd Ranch
Lindsborg, KS
Frank Reese, now in his 70s, is the last remaining breeder of certified Standardbred poultry for commercial food production in the United States. If we do not preserve his legacy, these birds will disappear. His farm is a living museum of the oldest strains of poultry left in the world. His working farm is also home to the Good Shepherd Conservancy, an agri-tourism destination of the first order, boasting a hatchery, museum on the history of fast food and soon to be built professional kitchen.
Apprentice experiences will include choosing the right birds and breeds; how to select top quality breeders; how to collect, clean, and store eggs; how to incubate and hatch eggs; how to control for predators; managing and controlling pathogens; how to catch and transport birds humanely; how to slaughter and process your own birds; record-keeping and production management.
Harlem Grown
New York, NY
Harlem Grown is an independent, non-profit organization dedicated to inspiring youth in Harlem to lead healthy lives through mentorship and hands-on education in urban farming, sustainability, and nutrition. Since 2011, they have operated local urban farms, increasing access to healthy food and offering farm-based development programs for Harlem youth. By targeting elementary-aged students, Harlem Grown aims to instill lifelong healthy habits and positively impact the entire community. Through initiatives such as renovating abandoned lots into thriving urban farms, they foster resilience and empowerment within the community. Harlem Grown embodies the transformative potential of community-driven initiatives in promoting wellness and sustainability.
An Apprentice at Harlem Grown would engage in all aspects of urban farming, encompassing seeding, transplanting, pest control, soil augmentation, composting, harvesting, chicken care, and bee care on both soil farms and hydroponic greenhouses. Through hands-on experience and mentorship, apprentices gain a comprehensive understanding of sustainable agriculture practices while contributing to the cultivation of healthy food and vibrant communities in Harlem.
Ice House Farm
Goshen, VT
Ice House produces goat cheese and probiotic yogurt. The farm’s goal is to build a healthier environment with a more robust surrounding ecosystem. They do this by adaptively grazing a herd of dairy goats moving them to new pastures each day.
Ice House Farm, nestled in the hills of Goshen, Vermont, is dedicated to goat farming. Founded in 2016 by Morgan and Chad Beckwith, the farm's mission centers on producing healthy and delicious goat milk. Originally situated on rented farmland in Addison, Vermont, the farm's journey began amidst panoramic views and historic dairy barns. Their deep connection to the land and goats fostered a passion for farming and nutrient-dense food production, leading to a relocation to Goshen in 2016 to expand their pasture-raised goat herd.
At Ice House Farm, the well-being of their herd takes precedence. Apprentices play a vital role in tending to and feeding baby goats, assisting with daily grazing by moving fencing, and participating in milking and general farm chores. There are also opportunities for apprentices to contribute to the production process by assisting in making goat cheese. Apprentices learn the art and science of cheese making, from curdling and draining the milk to aging and packaging the final product. This hands-on experience provides a comprehensive learning opportunity in sustainable goat farming practices and artisanal cheese production.
Jasper Hill Farm
Greensboro, VT
Great collaborators of Saxelby Cheesemongers, Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont and an underground aging facility that maximizes the potential of cheeses made by the creamery, as well as those made by other local producers.
Apprentices would help primarily with Affinage work — or hands-on cheese care in the Cellars. They would learn cheese mongering from paper-wrapping to cheese service in the new tasting room. They would join in for educational staff trainings, classes for the public, and 'Cheese Camp' sessions where cheese professionals come up to learn about our process and cheese in general. They would also see other parts of the business like the farm, creameries, cropping center and the marketing office/fulfillment center.
Jones Valley Teaching Farm
Birmingham, AL — New Host Farm
Jones Valley Teaching Farm has established vibrant teaching farms across Birmingham, transforming school spaces into lush environments with raised beds, muscadine arbors, pollinator gardens, ponds, and outdoor kitchens. These farms serve as dynamic educational hubs, promoting experiential learning, sustainability, and community engagement.
Apprentices at Jones Valley Teaching Farm will acquire essential life and work skills, delving into farm management, and receiving specialized training in agriculture. Throughout the apprenticeship, participants immerse themselves in hands-on agricultural work including planting, harvesting, washing and packing, gaining practical skills and knowledge about cultivating the land. Beyond the fields, apprentices explore pathways leading to economic mobility, with a focus on developing social, emotional, and professional skills.
Kinderhook Farm
Valatie, NY
Kinderhook farm is operated on preserved open farmland in the Hudson Valley. Settled by the Dutch in the 1600s, it was likely one of the region’s first farms. In the 20th century, Kinderhook became a conventional dairy operation, consolidated like so many other small family dairies until 2004, when Steve and Renee Clearman purchased the land and convinced their longtime friends Lee and Georgia Ranney to restore its pastoral heritage.
With 15 years as successful West Virginia cattle grazers under their belts, Lee and Georgia worked with the original farm crew to build fences and water systems for rotational grazing. They transitioned the business from dairy cows kept in barns to truly pasture-raised, 100% grass-fed beef. Diversity makes for a more sustainable farm operation on all levels, in the model of a thriving old fashioned farmstead each species they added compliments the others… thus their grass-fed lamb, pastured pork and pastured chickens, ducks and geese.
The apprentice will engage in day to day management of chickens, pigs, sheep and cattle. They will also work in the farm store that is located on the farm property.
Kupa'a Farm
Maui, HI — New Host Farm
Kupa'a Farms, nestled on the dry leeward slopes of Haleakala volcano on the beautiful island of Maui, is a thriving 10-acre haven dedicated to regenerative agriculture and sustainable practices. Since its humble beginnings in 2003, owners Gerry Ross and Janet Simpson have ardently cared for the land, transforming it into a flourishing organic farm. Gerry, armed with a PhD in Earth Science, employs innovative techniques like no-till principles, permaculture, and intercepting food waste for compost to nurture the soil. Janet, with her coffee expertise, has played a pivotal role in making Kupa'a Farms an award-winning coffee producer in the state of Hawaii. The farm's commitment to regenerative agricultural techniques, diverse tropical crops, and a myriad of delicious produce, including traditional Polynesian crops, tropical fruits, coffee, cacao, garlic, and vanilla, reflects their dedication to providing nutritious and flavorful organic produce.
As an apprentice at Kupa'a Farms, individuals embark on a hands-on journey immersed in regenerative agriculture. The apprentices actively engage in diverse tasks, including compost assembly, screening compost for bed preparations, utilizing basic tools such as the Broadfork and BCS walk-behind tractor, participating in seeding, planting, harvesting activities, and assisting in various aspects of farm maintenance and management, such as weeding, pruning, and wood chipping for mulch and compost. This comprehensive apprenticeship offers a unique opportunity to learn about Polynesian crops and acquire comprehensive regenerative agricultural techniques.
Lively Run Goat Dairy
Interlaken, NY
Lively Run Dairy, one of the longest operating commercial goat dairies in the country, began production in New York in 1982, pioneering goat cheese in the American marketplace. It is a family-owned and operated creamery located in the Finger Lakes Region of NY, focusing on animal welfare and producing the highest quality goat milk.
The Messmer family took over operations in 1995, after Steve Messmer was discharged from military service and brought his family back from Europe in the early 1990s. Susanne took over herd management and cheese making of the operation in 1995, while Steve did morning milkings and all hay making/purchasing and barn cleaning and maintenance. The sons Pete and Dave helped from the beginning, being 6 and 7 years old. Later the boys took over morning and evening farm chores.
An Apprentice at Lively Run Dairy will work in front-facing retail and tourism service, as well as in the cheesemaking and production area. They will undergo training in office logistics and participate in light farm work and animal care, including goat maintenance such as feeding and health monitoring. Additionally, apprentices will learn the art of goat cheese making, from milk processing to aging, under the guidance of experienced cheese makers. This hands-on experience provides a comprehensive understanding of the dairy production process, contributing to the legacy of artisanal cheese at Lively Run Dairy.
Love Is Love Cooperative Farm
Mansfield, GA
Love is Love Cooperative Farm is a unique collective of first-generation farmers, comprising a multigenerational, multi-ethnic, multi-racial, multi-class group. They believe in the strength of unity to grow food, plants, and flowers at scale for wholesale markets and direct-to-consumer sales. Their ownership structure is democratic and non-hierarchical, building upon the foundation of an existing certified organic farm business. Inspired by the cooperative efforts of various historical groups, including African American farmers since the Civil War and Indigenous American cultures, Love is Love aims to establish a resilient, equitable, worker-owned cooperative farm.
An apprentice at Love is Love Cooperative Farm will engage in all aspects of organic vegetable and cut flower production, including seeding, planting, irrigation, cultivation, harvest, post-harvest handling, and marketing. They will receive training in food safety practices, equipment maintenance, and cooperative organization principles. Additionally, apprentices will learn about CSA (Community Supported Agriculture) management and distribution, gaining valuable hands-on experience in sustainable farming practices and cooperative business models.
Matunuck Organic Vegetable Farm
South Kingstown, RI — New Host Farm
Matunuck Vegetable Farm is a USDA certified organic farm located in South Kingstown, Rhode Island. At their home field on Potter Pond, they grow a variety of leafy greens including bok choi, kale, and spinach which they use at their restaurant, Matunuck Oyster Bar. Being so close to the coast and having a connected oyster farm and fish hatchery, Matunuck Vegetable Farm highlights a connection between sustainable agriculture and aquaculture.
As a part of our Rhode Island farm partnership, along with Sweet and Salty Farm, an apprentice will be working on at the Matunuck Vegetable Farm doing all aspects of vegetable maintenance. This includes learning about how to effectively manage a vegetable farm, from seeding to harvesting, and adapting to the challenges of the northeast coastline.
Meadow Creek Dairy
Galax, VA
Meadow Creek Dairy is a seasonal grazing dairy that produces award-winning raw milk artisanal cheeses in the Blue Ridge Mountains of Virginia. For over a quarter-century, they have dedicated themselves to cultivating rich mountain pastures, nurturing sturdy and healthy cattle that thrive in their environment, and crafting cheeses that compliment both. For a raw milk cheesemaker, ensuring the quality and integrity of the milk is paramount. As a farmstead cheesemaker, Meadow Creek Dairy enjoys the privilege of overseeing every step of the process, from cow to cheese.
Apprentices would have the opportunity to work alongside their experienced staff in their aging facilities, gaining insight into the fundamentals of cheese making and aging using seasonal raw milk. Each of their three signature cheeses—Grayson, Appalachian, and Mountaineer—has its own unique recipe and specialized making process. With their seasonal raw milk, apprentices would experience the variability inherent in cheese making, as no two makes are identical.
Metro Atlanta Urban Farm
College Park, GA
Metro Atlanta Urban Farm's mission is to reduce barriers to healthy living in urban and rural communities by promoting agriculture to eliminate food insecurity and by offering education and training in sustainable high-quality, low-cost agricultural production through farming and gardening that encourages individuals and communities to grow their own healthy food. Situated in the City of College Park, GA, just 7 minutes from Hartsfield Jackson International Airport and 10 minutes from Downtown Atlanta, Metro Atlanta Urban Farm (MAUF) spans five acres as a certified naturally grown farm operation. Here, produce and fruit trees are cultivated free of synthetic chemicals, pesticides, insecticides, or herbicides.
As a certified naturally grown urban farm, Metro Atlanta Urban Farm focuses on vegetable and fruit production. Apprentices will learn soil preparation, planting, caring for, and harvesting fruits and vegetables. They will also engage in community outreach, working with marginalized and underserved communities on issues related to community gardening and food security. This may involve school visits, community meetings, and collaborations with colleges and universities.
Monti Verdi Salumi
Panton, VT — New Host Farm
Monti Verdi Farm, founded in 2019 by Ale and Stefano, is a Vermont-based farm dedicated to producing authentic, artisanal salumi using ethical and sustainable practices. Originating from Northern Italy, the founders bring flavors and traditions from their homeland to Vermont, where they prioritize animal welfare, soil health, and traditional salami-making methods. The farm's diverse operations include raising pigs and sheep on pasture using rotational plans, with a focus on compassionate and sustainable practices.
Apprentices at Monti Verdi Farm will dive into caring for and managing the 220 pigs and 120 sheep, rotating them on natural pasture every couple days. Daily tasks include moving the animals, ensuring their feeding and watering needs are met, and engaging in haymaking activities. Apprentices have the option to gain exposure to meat processing in the USDA-inspected facility, learning authentic Italian salumi-making methods. Apprentices may experience and learn from the lively farm staff who are often doing their own projects such as processing sheep pelts, woodworking, and harvesting/processing wild edibles. Additionally, apprentices are welcome to join the monthly farm dinners open to the public, providing insight into the restaurant operation.
Neal’s Yard Dairy
London, UK
For more than 40 years, Neal’s Yard Dairy has been home to those cheeses made in Britain and Ireland widely believed to be the very best. Some are “territorial” cheeses that have been produced in the same way for centuries, reflecting the unique climate and culture of their home region: Cheshire, Lancashire, Caerphilly, Red Leicester and many more. Others channel the tastes and inventiveness of their makers, often taking inspiration from the cheesemaking traditions of other parts of Europe.
Neal’s Yard Dairy was founded in 1979 by Randolph Hodgson, a keen but inexperienced cheesemaker, in a small shop tucked away in what had previously been a derelict corner of London’s Covent Garden – the eponymous Neal’s Yard. With its wholefoods store and coffee roastery, Neal’s Yard would soon become a popular destination for food lovers, including farmhouse cheesemakers who would call in at Neal’s Yard Dairy, which in those early days was making and selling Greek-style yoghurt, creme fraiche and a couple of cheeses. Randolph began visiting their farms, learning about their work and bringing some of their cheeses back to his shop – one of the few places in the country that would offer them an outlet. As his immersion into this small community of British cheesemakers deepened, Neal’s Yard Dairy offered a route for Randolph to share with the world those cheeses he fell in love with that were otherwise being neglected.
New Leaf Agriculture
Elgin, TX
New Leaf Agriculture trains and employs refugee farmers from traditional farming cultures in dignified work that reconnects them to farming in their new communities. Situated in Elgin, Texas, New Leaf Agriculture is part of a large tract of land within the Wilbarger Creek Conservation Alliance, located 30 minutes Northeast of downtown Austin, Texas, also known as the live music capital.
During the apprentice's time onsite, they will assist in harvest and packing activities for delivering CSA shares to refugee families and the wider Austin community. Additionally, apprentices will help prepare for the weekly Sunday farmers market. They will interact with and learn from refugee community farmers who cultivate culturally desirable vegetables on their own production-scale community garden plots. Other tasks include setting up irrigation, bed preparation for planting, greenhouse work, caring for chickens, cleaning and packaging eggs, moving portable fencing for chickens, and operating our walk-behind BCS tractor.
Newman Farm
Myrtle, MO
Newman Farm, situated in the picturesque Ozarks on the border of Arkansas and Missouri, is renowned for raising the oldest genetic line of Berkshire pigs in the nation. Dr. David Newman and his wife, Kristin Newman, lead the farm's efforts in implementing protocols for pastured pig raising and preserving pure lines of heritage breeds, ensuring the well-being of their animals.
An apprenticeship at Newman Farm offers comprehensive training in livestock management, covering topics such as animal welfare practices for swine, cattle, and sheep; daily care routines including feeding, watering, and housing requirements; fundamentals of animal breeding strategies, with a focus on Berkshire hogs and cattle; insights into the science behind producing high-quality meats; and knowledge about livestock production and meat science.
Ohio City Farm
Cleveland, OH
As one of the largest and most productive urban farms in the nation, Ohio City Farm welcomes thousands of visitors each year and stands as a successful model for mission-driven businesses. Powered by The Refugee Response, Ohio City Farm is located in the historic Ohio City Neighborhood on the near West Side of Cleveland, Ohio. All crops for the Ohio City Farm CSA, restaurant orders, farm stand, and farm-to-community food donation program are sown, grown, and harvested by the hardworking team employed by TRR.
The apprentice at Ohio City Farm will play a crucial role in various fieldwork activities essential for the farm's operations. They will participate in planting, nurturing, and harvesting a diverse range of crops cultivated on the farm. This includes hands-on tasks such as preparing the soil for planting, sowing seeds, transplanting seedlings, and ensuring proper irrigation and fertilization practices to promote healthy crop growth. They will also help with packing products for consumers and working weekend markets.
Our Core
Newburgh, NY
Our Core is a nonprofit organization dedicated to serving marginalized youth in Newburgh, New York, empowering them to uplift themselves and others through experiential and academic education. The organization's AgriCultural Education program emphasizes skills-based education over production, aiming to equip youth with the tools for food and land sovereignty.
Growing spaces cultivated by Our Core span across Newburgh, encompassing four small garden beds, a one-acre plot under development as a youth-led urban farm, four elementary school sites, and a plot at the Boys and Girls Club.
An apprentice at Our Core will engage in small-scale vegetable cultivation, along with occasional work involving fruit trees and bushes, flowers, mushrooms, and beekeeping. They will actively participate in food access and food justice initiatives, with opportunities for involvement in agriculture-related political advocacy. Additionally, apprentices may have the option to collaborate with Common Ground Farm at the Newburgh Farmers Market and the youth-led pop-up market at the Newburgh Public Library once a week.
Paradise Locker Meats
Trimble, MO
Paradise Locker Meats exists to support and serve patrons and families sustainably by processing meats from small family farms, raising awareness of local, natural food, and providing quality, wholesome products with dedication, integrity, and honesty.
Every effort is made to ensure animals are handled humanely with the utmost respect and care, recognizing that humane handling plays an integral role in meat quality. Paradise Locker is audited annually by three different outside organizations: Certified Humane, Animal Welfare, and USDA.
An apprenticeship at Paradise Locker entails learning about livestock nose-to-tail, including understanding every cut of the pig, cow, lamb, and goat through observation of processing and cutting by the Paradise team. Apprentices will delve into crafting value-added products in the curehouse, where a variety of hams and sausages are made for retail shops, restaurants, and markets nationwide. They will also learn about USDA guidelines, food safety protocols, packaging, shipping, and visit local farms to understand the farm-to-table process.
Queens County Farm Museum
Queens, NY
Queens County Farm Museum, established in 1975, holds the distinction of being one of the longest continually farmed sites in New York State, with roots dating back to 1697. A New York City Landmark and on the National Registry of Historic Places, it is NYC’s largest tract of farmland. The cultural nonprofit that preserves, interprets, and manages the historic site was established in 1975. In 2023, Queens Farm celebrated its 325th anniversary of continuous farming. The 47-acre historic site has produced food and fed New Yorkers for over three centuries, growing a variety of nutritionally dense and culturally relevant produce, using sustainable and best farming practices.
An Apprentice at Queens County Farm Museum will learn all aspects of growing vegetables in an organic system, using a variety of methods. Jobs range from seeding and transplanting, to cultivating, harvesting, and selling produce at QCFM's farmstands. The apprentice will learn about sustainable, regenerative growing practices, such as cover cropping, crop rotation, fertility and pest management, and more. In addition, apprentices can participate in the care of farm animals, including feeding, rotations, and general farm maintenance chores.
Real Food Farm
Baltimore, MD
Real Food Farm is dedicated to advancing a just and sustainable food system by enhancing community access to nutritious food, offering experiential education, and fostering a financially viable and environmentally conscious local agriculture sector.
The farm operates on two sites, Clifton Park and Perlman Place, located just a tenth of a mile apart in Baltimore City. At Clifton Park, spanning approximately 6 acres, the farm features eight hoophouses, four outdoor fields, a sensory garden, and over 100 fruit trees. Additionally, there's an education/events pavilion, a small greenhouse for seedlings, and shared infrastructure like a gas-heated greenhouse and solar-powered walk-in refrigerator. Perlman Place, acquired in 2014, adds around 2 acres of growing space to the farm, featuring production fields, perennial beds, and an orchard.
Apprentices at Real Food Farm engage primarily in cultivating, weeding, and harvesting crops in the permanent raised beds, both outdoors and in hoophouses. They also assist in processing and packaging produce for the CSA (Community Supported Agriculture), local farmers market, and donation. While apprentices focus mainly on farm activities, they may also contribute to setting up and supporting educational programming on the farm, although they won't be responsible for teaching lessons or leading activity stations during field trips.
Red Hook Farms
Brooklyn, NY
Red Hook Farms, a youth-centered urban farming and food justice program in Red Hook, Brooklyn, operates as a project of Red Hook Initiative since November 2018. Their mission is to empower teens, foster community engagement, and promote environmental stewardship. The program includes a teen farm apprenticeship, weekly farm stands, a CSA, and school workshops. Since 2001, Red Hook Farms has been transforming vacant lots into productive urban farms, enhancing access to healthy produce, and nurturing future green leaders.
As part of the Red Hook Initiative, a community-based nonprofit serving over 5,000 Red Hook NYCHA residents annually, Red Hook Farms has become an integral part of the community. The Columbia Street Farm, formerly a concrete baseball field, spans 2.75 acres and serves as a vibrant production and compost site. Enriched with two feet of nutrient-rich compost, the farm employs organic farming practices to cultivate a diverse range of crops. The produce grown here supplies farm stands and CSA programs, contributing to the community's access to fresh, healthy food.
The Apprenticeship program at Red Hook Farms offers participants a hands-on learning experience in urban agriculture. Apprentices engage in various tasks such as planting, harvesting, composting, and maintaining the farm. They learn about sustainable farming practices and gain valuable skills in food production and community engagement. Through this program, apprentices contribute to the farm's mission of promoting food justice and environmental sustainability in Red Hook.
Rise & Root Farm
Chester, NY — New Host Farm
Rise & Root Farm, a five-acre cooperative venture led by four women who embrace intergenerational, multi-racial, and LGBTQ identities, thrives in the Black Dirt region of Orange County, NY. Positioned in the lower Hudson Valley, this farm is not merely a cultivator of crops; it is deeply rooted in social justice principles. Founded on love, chosen family, and an unwavering commitment to dismantling oppressive systems, Rise & Root Farm places care at the core of its operations—care for the land, its stewards, the community, and beyond. The farm practices minimal tillage, employing cover cropping and tarps for effective weed suppression. Their diverse cultivation encompasses approximately 50 varieties of mixed vegetables, 20 herbs, a curated selection of cut and edible flowers, as well as loofah for bath products and 2-3 varieties of fruit.
Apprentices at this farm will receive training in a diversified vegetable operation. From fundamental skills such as seeding, watering, planting, and weeding to more advanced tasks like harvest, processing, and other general farm duties, apprentices will gain comprehensive knowledge of the summer season. The learning experience extends to potential involvement in farmers markets and broadening their understanding of the farm-to-market process. Apprentice responsibilities will evolve over the season, tailored to individual needs, interests, and competency levels, ensuring a well-rounded and practical education in sustainable vegetable farming.
Rogue Creamery
Central Point, OR
Rogue Creamery's journey started in 1933 when an entrepreneur collaborated with the city of Central Point to establish Southern Oregon's inaugural artisan creamery cooperative—the Rogue River Valley Co-op. Their mission was to bolster local dairy farmers during the challenging era of the Great Depression.
Benefitting from the Rogue Valley's fertile soils and abundant resources, Rogue Creamery swiftly emerged as a premier location for dairy farming and cheese production. The creamery soon attracted attention from industry luminaries, including the renowned cheesemaker, Tom Vella. With Vella's expertise and dedication, the cooperative evolved into a thriving cheese factory.
As an apprentice at Rogue Creamery, individuals will delve into the rich heritage and craftsmanship of cheese making under the guidance of seasoned artisans. Apprentices will actively participate in every stage of the cheese-making process, from milk processing to aging and packaging. Moreover, they will gain valuable insights into sustainable practices, including renewable energy initiatives and waste reduction programs. Additionally, apprentices may engage in initiatives like the Nellie Green Pedal Power Program, which promotes eco-friendly transportation methods among staff. Apprentices will have the unique opportunity to work with Rogue Creamery's award-winning cheeses, such as the celebrated Rogue River Blue. This exceptional cheese has garnered international acclaim, including the prestigious title of World Champion at the World Cheese Awards in Bergamo, Italy in 2019.
Sky High Farm
Ancramdale, NY
Sky High Farm, located in Ancramdale, NY, ensures that everyone has access to high-quality, culturally appropriate food. Since 2012, the farm has been committed to regenerative farming practices and an environmentally holistic, equity-focused approach to promoting food sovereignty. This includes supporting burgeoning farmers through formal training and mentoring, granting funds to catalyze a more equitable and community-centered food system, and establishing food access partnerships. All food produced on-site is donated to community partners in their collective effort to address food insecurity.
An apprentice at Sky High Farm will gain comprehensive experience in no-till garden management, propagation, vegetable washing and packing, livestock management, animal husbandry, and food processing. Educational opportunities are offered throughout the season, including visits to other farms, workshops, early career professional development, and insights into farm management and organizational operations. The expert full-time farm staff and administrative team provide coaching and mentoring, aiming to foster lasting relationships and ongoing opportunities for peer-mentorship, even after the formal conclusion of the apprenticeship.
SingleThread Farm at Dry Creek
Healdsburg, CA — New Host Farm
SingleThread Farm is a regenerative and biodiverse farm in the heart of Sonoma County that provides fresh produce to its 3-Michelin starred namesake restaurant and inn. Located in the Dry Creek Valley in Healdsburg, CA, it spans 24 acres of diverse landscapes, surrounded by vineyards. Guided by a commitment to sustainable and responsible land management, the farm, led by Head Farmer Katina Connaughton and the team, cultivates 8.5 acres of culinary crops, orchard trees, cut flowers, perennials, and a tea garden. The property features a greenhouse, shade structures, an heirloom fruit orchard, olive trees, and beehives, contributing to a rich biodiversity. SingleThread Farm supplies its kitchen with an abundance of fresh produce, including vegetables, fruit, herbs, flowers, and honey. With a focus on thoughtful, manual farming practices and a deep connection to the seasons, the farm aims to foster healthy soil and habitats for future generations.
An apprentice can expect to work on all aspects of the farm including seeding, planting, cultivating, harvesting, washing and general field duties for the restaurant and CSA. Apprentices will help tend to hundreds of varieties of culinary crops and cut flowers. They may also be involved in their heirloom orchards which host apples, pears, and stone fruits. There will also be opportunities to take part in beekeeping and potentially participate in workshops. Single Thread also has a dedicated culinary team that apprentices may work with, to process farm crops for preserves, fermentations, and condiments.
Snug Harbor Cultural Center and Botanical Garden
Staten Island, NY
The Snug Harbor Heritage Farm encompasses a 2.5-acre production farm that employs sustainable, low-till farming methods aimed at enhancing soil health through compost utilization, crop rotation, intercropping, cover cropping, and other indigenous growing techniques. With a commitment to cultural relevance and community engagement, the farm endeavors to furnish Staten Island and NYC residents with access to fresh, locally sourced produce while fostering educational opportunities, volunteerism, and internships. By championing small-scale agriculture, the farm seeks to contribute to a more equitable food system in the broader community.
Apprentices will actively participate in the farm's operations during the peak season, assisting in harvesting, washing, and packing produce destined for both market sales and CSA distribution. They will also play a role in maintaining crop health through integrated pest management (IMP), manual cultivation, and compost processing. Collaborating closely with staff, summer interns, and volunteers, apprentices may also have the chance to engage with customers at local markets, should they express interest.
Southside Community Farm
Asheville, NC
Southside Community Farm (SCF) emerged in 2014 as a grassroots effort by community members seeking to address the food insecurity prevalent in the historically Black Southside neighborhood of Asheville, North Carolina. With a focus on fostering Black food sovereignty and celebrating diverse cultural foodways, SCF endeavors to grow and distribute fresh fruits, herbs, and vegetables to residents, particularly those living in public housing, while also supporting other BIPOC farms, farmers, and businesses in the region. Grounded in the belief that food sovereignty is a pathway to Black liberation, SCF is committed to uplifting marginalized communities and promoting resilience through the healing power of nourishing food.
Apprentices at SCF engage in a comprehensive learning experience encompassing small-scale vegetable production, orchard and perennial fruit care, herbal medicine making, basic food preservation techniques (such as drying and canning), outdoor youth education, local free food distribution initiatives, and the operation of a farmers market. Through hands-on participation and mentorship, apprentices contribute to SCF's efforts to cultivate food sovereignty, educate the community, and foster a resilient future for all.
Spring Brook Farm
Reading, VT
Spring Brook Farm, a traditional dairy farm located in Reading, Vermont, covers 1000 acres and houses 100 registered Jersey cows. Additionally, it operates a cheese operation focused on Alpine cheeses, including Tarentaise and Reading. The farm also hosts the Farms for City Kids Foundation, serving as an outdoor agrarian classroom for children from urban centers.
The farm's herd of registered Jersey cows produces over 600,000 pounds of milk per year, which is then converted into wheels of cheese. Jeremy Stephenson, the head cheesemaker at Spring Brook, underwent training with a French cheesemaking consultant to master his craft. He now produces three varieties of cheese inspired by the cheesemaking traditions of the French and Swiss Alps.
An apprenticeship at Spring Brook Farm involves learning the art of cheesemaking in the French Alpine style. This includes processes such as flowing the milk, adding culture and rennet, cutting the curd, cooking the curd, draining the vat, pressing, turning, brining the cheese, and aging it.
Star Route Farm
Charlotteville, NY
Star Route Farm, nestled in the upper Catskill region of NY amidst the picturesque Charlotte Creek Valley in Otsego County, holds a unique historical tidbit behind its name. Originally dubbed 'Star Route' due to its remote location, the farm was situated so far off the beaten path that it required mercenary postmen to traverse the rugged terrain for mail deliveries. With a commitment to integrity and responsibility to both the land and its people, the farm endeavors to grow nutritious food, distribute it freely to those facing food insecurity, and collaborate closely with the communities it serves to cultivate culturally relevant crops.
During the 2022 growing season, Star Route Farm made significant strides toward its mission, donating 17,583 pounds of nutrient-dense food from its four-acre fields. The farm also embraced diversity by employing a majority BIPOC crew for the first time, expanded its crop offerings to include black beans, garlic, and potatoes, and hosted a mutually beneficial retreat for 30 downstate partners, fostering community connections and expressing gratitude.
As an apprentice at Star Route Farm, individuals will engage in a range of hands-on activities aimed at supporting the farm's operations. Tasks may include field work such as planting, weeding, and irrigation management, harvesting and packing produce, as well as assisting in the dismantling and rebuilding of greenhouses. Through active participation in these activities, apprentices will not only contribute to the farm's ongoing efforts but also gain valuable experience in sustainable agriculture practices and community-based food initiatives.
Stonewood Farm
Millbrook, NY — New Host Farm
Stonewood Farm, a nonprofit farm, culinary and education space in the historic Hudson Valley, goes beyond traditional farming by embodying a mission that extends to community well-being and sustainability. Founded by Ken Holzberg and Tom Kopfensteiner, the farm transforms a 15-acre parcel into a thriving agricultural haven. Certified organic by both the USDA and the Real Organic Project, Stonewood Farm grows over 100 varieties of high-quality vegetables and herbs on 1.75 acres, emphasizing modern, thoughtful approaches to small-scale, sustainable agriculture. From The First Harvest Food Pantry to partnerships with local organizations, Stonewood Farm connects individuals from diverse backgrounds to sustainable farming and food justice. Stonewood Farm's dedication to fostering community connections, hosting events like the Annual Starter Plant Sale and Sunday Harvest Dinner series, makes it a center of sustainable agriculture and social responsibility in the Hudson Valley.
The apprentice will be working closely with Stonewood’ Farm’s culinary director, Kristen Essig, and will utilize farm produce to cook and bake for various initiatives, including food pantries, the food reclamation program, and Friday markets. Apprentices may also engage in light farm work and farm stand checkouts.
Stony Pond Farm
Fairfield, VT
Stony Pond Farm, a family-owned, certified organic farm, specializes in supreme quality fluid milk, farmstead cheese, and naturally raised 100% grass-fed and grass-finished beef. Tyler & Melanie Webb steward the farm with a mission to live freely as part of an entity dedicated to sharing food that is healthy for the environment, mind, body, and soul. They believe in the unity of all aspects of farming, aiming to cultivate a harmonious relationship between happy, fulfilled, and prosperous farmers and blissful, contented cows, resulting in food unmatched in quality for consumers.
An apprenticeship at Stony Pond Farm provides an overview of the entire operation, from working with the cows and setting up paddocks and water lines to spending time making cheese and flipping wheels in the cave. The majority of the work is focused in the creamery, where apprentices work alongside Melanie, assisting in the production of the farm's small-scale, organic cheese line. Throughout the internship, apprentices also have opportunities to engage with the local farming community through visits with neighboring cheesemakers and farmers.
Sweet & Salty Farm
Little Compton, RI — New Host Farm
Laura and Andrew write “Anne helped make our farming dreams a reality way back in 2008…and she has inspired us everyday since…Anne sat down with both of us and told us everything she knew…She set us on our path, which resulted in us moving from Brooklyn to Little Compton, Rhode Island in 2011 to lease an old dairy farm and get started on our own.”
With Anne’s encouragement Laura and Andrew first apprenticed at Meadow Creek Farm in Galax, Virginia and Twig Farm in West Cornwall, Vermont. Today Sweet and Salty Farm milks a herd of 15-20 grass-fed cows who overlook the Atlantic ocean! All the cheese and yogurt they produce is sold within the state of Rhode Island so only locals and visitors can get a taste!
An apprentice at Sweet and Salty Farm will spend several days as part of our Rhode Island farm group helping make their brand pillar Yogurt which is recognizable by its color, more yellow than white, and an array of cheeses including Sassy Lady, Little Something, Big Blue, Beach Stone, and Little Mermaid. Apprentices will work with the cows and with the production team in the make room to make and package cheese. They will also visit with local businesses who support this amazing dairy run by Laura and Andrew and their two daughters!
Talbott & Arding
Hudson, NY
Kate Arding, a celebrated cheesemonger, and Mona Talbott, a renowned chef, founded Talbott & Arding in 2014. After years spent in kitchens, on farms, and behind cheese counters around the world, they settled in the agricultural epicenter of the Hudson Valley. Located on Allen Street in downtown Hudson, NY, Talbott & Arding serves as the region’s go-to haven for locally-sourced, farm-to-table prepared foods, cheese, and provisions, paying homage to the area's rich agricultural heritage.
An apprenticeship at Talbott & Arding offers a comprehensive experience, including significant time at their landmark store and visits to farms such as Sugar House Creamery, a farmstead creamery in the high peaks of the Adirondacks where Brown Swiss cow milk is transformed into cheese. Apprentices also have the opportunity to explore other dairies, farms, and businesses in the beautiful Hudson Valley region that collaborate with this unique store.
Thanksgiving Farm
Sullivan County, NY
The Center for Discovery® is improving the local and state economy, the fields of education, healthcare and research, and most of all, the lives of individuals with complex conditions, such as autism. The Center has become a magnet institution where individuals from around the region and world travel to receive highly advanced care and access to groundbreaking research.
The Department of Nourishment Arts (D.N.A.) is the food and agricultural backbone for The Center for Discovery® and Thanksgiving Farm® encompasses over 300 certified organic acres. Each year, the Farm grows over 60 different kinds of vegetables, flowers, and herbs, and is home to three orchards. The farms boast several species of livestock including beef cattle, laying hens, pigs, as well as bees for honey.
An Apprenticeship at the Center would include living on the Center grounds and working on the farms with chefs and farmers to provide nourishment to the residents and to local members of the Sullivan County community.
Uplands Cheese
Dodgeville, WI
Uplands Cheese Company, owned and operated by two families, Andy and Caitlin Hatch and Scott and Liana Mericka, follows the rhythms of their farm, which align perfectly with Alpine-style cheesemaking traditions. Cheese production occurs during the summer months when the cows graze on pasture. The farm's signature cheeses are Pleasant Ridge Reserve and Rush Creek Reserve.
An Apprenticeship at Uplands, situated atop Pleasant Ridge in the Driftless region of southwestern Wisconsin, entails working with the cows across the farm's numerous pastures, milking them, and collaborating with the team in the make room to produce and ship their award-winning signature cheeses.
Urban Growers Collective
Chicago, IL
Urban Growers Collective, a Black- and women-led non-profit farm in Chicago, Illinois, is dedicated to building a more just and equitable local food system, addressing the inequities and structural racism prevalent in the food system and communities of color. Rooted in growing food, their mission is to cultivate nourishing environments that support health, economic development, healing, and creativity through urban agriculture.
The farm provides hands-on job training and economic opportunities for youth, beginner BIPOC farmers, and individuals at high risk for gun violence. With eight urban farms spread across 11 acres of land, predominantly situated on Chicago’s South Side, the Collective not only focuses on production but also offers staff-led education, training, and leadership development. Their produce is accessible through farmers’ markets, the Collective Supported Agriculture program, and the Fresh Moves Mobile Market.
Urban Growers Collective is seeking a passionate, hardworking, community-driven individual for the apprenticeship program, aimed at learning all aspects of urban farming, including planting, production, harvesting, composting, and site maintenance. The Apprenticeship, spanning 8-10 weeks, provides opportunities to set individualized learning objectives. Apprentices will engage in a variety of tasks, including building and maintaining farm sites, seeding, planting, irrigating crops, harvesting, post-harvest handling, pest management, compost management, construction of infrastructure, assisting with sales at farmers’ markets, and daily reporting.
Villa Villekulla Farm
Barnard, VT
Villa Villekulla Farm, named after the iconic home of Pippi Longstocking, is a one-woman operation led by Lauren Gitlin and her team of ruminant colleagues. Founded with the intention of embodying playfulness, whimsy, and strength, the farm specializes in crafting wildly delicious goat milk-based dairy products.
Lauren, originally from Indiana, embarked on a journey that led her from a career in journalism and wine sales in New York City to Vermont, where she apprenticed with Laini Fondiller of Lazy Lady Farm to learn the art of raising goats and making cheese. After gaining experience at Lazy Lady, Twig Farm, and Consider Bardwell, Lauren established her own mini herd in January of 2019, smuggling three of her favorite goats from Lazy Lady. Now residing in the Delectable Mountains of Barnard, Vermont, Lauren lives with her husband Teo, her cat Bitsy, and her ever-growing herd of goats.
For the Apprentice, the focus will be on herd health, milking, dairy processing, and pasture work. Learning to handle and care for the goats is prioritized, laying the foundation for all farm activities. The upcoming season will involve transitioning to new product development and silvopasture development, with the curriculum tailored to the specific interests of the Apprentice.
The Von Trapp Farmstead and Mad River Taste Place
Mad River Valley, VT
The Mad River Valley is a clearly defined geographic area, delineated by the river that runs through it, and is home to two ASLF Host businesses.
The Von Trapp Farmstead has been practicing regenerative farming since 1959 and has been producing four distinct farmstead organic cow cheeses from their grass-fed herd since 2009. They adhere to the philosophy of re-localizing the food system and also provide local, affordable, pasture-raised meat to their community. Apprenticeship time with VTF will encompass immersion in regenerative livestock practices, cheesemaking, and the interconnectedness of local and ethical food producers. Music to their ears!
In 2016, the team at Mad River Taste Place had a vision to create a single destination that showcases and celebrates the finest food and beverages in the Mad River Valley and throughout Vermont. MRTP offers local cheese and meats, local craft beers, wines and ciders, maple syrup, pantry items, and artisan-made home goods. Apprenticeship time at MRTP would entail a look behind the scenes at their thoughtful sourcing and hospitality as they manage the day-to-day operations of a small business!
The Mad River Valley Apprentice would reside at the site where Ploughgate Creamery was founded. Conceived by Marisa Mauro, a young yet accomplished dairywoman who has been crafting cheese and butter since her teenage years, Ploughgate butters are renowned as some of the best in the world. In 2013, Marisa acquired the opportunity to purchase Bragg Hill Farm from the Vermont Land Trust, an organization dedicated to preserving Vermont’s working landscape.
Weavers Way Farms
Philadelphia, PA — New Host Farm
Weavers Way Farms, owned and operated by Weavers Way Co-op, is a community-focused initiative in Philadelphia committed to providing learning opportunities and ethically sustainable food. The farm operates on two sites, one in Awbury Arboretum and the other at Saul High School, covering a total of 5 acres dedicated to vegetable production and a growing orchard. Utilizing regenerative techniques and avoiding chemical pesticides and fertilizers, Weavers Way is able to grow over 50 varieties of vegetables, fruit, and flowers, including paw paws (North America’s largest native fruit), hazelnuts, blackberries and figs. The farm then contributes all of its produce to their three (soon to be four) co-ops, where Philadelphians can pick out local, organic and nutritious foods.
Apprentices at Weavers Way will participate in a wide variety of farming tasks from seeding and transplanting to caring for annual vegetable crops during the cultivation process. The hands-on experience extends to the operation of specialized equipment like the Jang seeder and the Farmer's Friend greens harvester. Apprentices also gain proficiency in post-harvest activities such as washing and processing vegetables for market. The learning experience encompasses practices like trellising, irrigation, and pest management without resorting to chemical interventions.
Wildflower Farms
Gardiner, NY — New Host Farm
Nestled in the picturesque Hudson Valley at the base of the Shawangunk Mountain Ridge, Wildflower Farms is an oasis of regenerative farming and natural beauty. Covering approximately 140 acres in Gardiner, New York, this biodiverse haven is just 15 minutes away from New Paltz and a scenic 90-minute drive from New York City. Wildflower Farms is more than just a flourishing agricultural venture; it serves as a basecamp for adventure, exploration, and craft. Wildflower Farms not only supplies its on-site restaurant, Clay, with exceptionally flavorful and nutrient-dense produce but also actively engages in community events. The farm's tranquil setting, adorned with native flowers, meadows, and woodlands, encapsulates the essence of Hudson Valley ease, inviting both contemplation and a spirit of adventure.
Engaging with approximately 10 acres of diverse farmland, apprentices contribute to every facet of the farming process. From meticulous bed preparation and planting to hands-on tasks such as weeding, pruning, and harvesting, apprentices actively participate in nurturing the thriving ecosystem of vegetables, herbs, fruiting shrubs, and more. Their responsibilities extend to mushroom cultivation, integrated pest management, and tending to the fruit tree orchard. Additionally, apprentices play a vital role in caring for the farm's livestock program, which includes Icelandic sheep, laying hens, and a family of three donkeys. With a diverse array of offerings, such as 100 varieties of vegetables, culinary herbs, medicinal plants, cut flowers, fruits, hazelnuts, shiitake mushrooms, and a charming mix of livestock, Wildflower Farms cultivates a biodiverse agriculture.
Winona’s Hemp & Heritage Farm
Osage, MN
Winona’s Hemp and Heritage Farm is a small family-owned farm in Osage, Minnesota and on Round Lake, in the White Earth Reservation. The farm grows heritage Indigenous vegetable varieties, specializing in corn, beans, squash, potatoes, ceremonial tobacco, and specialty crops for retail. Winona’s Hemp is also a fiber hemp and CBD hemp grower with local sales at a family-owned store, and a fiber hemp collaborative with Patagonia, which is producing a workbag from their hemp in the fall of 2023.
Prospective Farm Leaders/Apprentices would expect integrated farming experiences, including horses and goats, and a way of life including traditional Anishinaabe cultural practices, an ecosystem full of manoomin or wild rice, mushrooms and wild harvests as well as a cabin on the lake. Multi skilled farm support would do best with computer and writing skills, a drivers license, and ability to work in diverse communities, as well as possible limited retail experience at farm market.