Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

67 Merchants Row
Rutland, VT, 05701
United States

(802) 417-1528

Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

RAFFL Updates

News, cooking tips, recipes, and more from the Rutland Area Farm and Food Link.

For the Aspiring Farmer: An Opportunity to Get Your Hands Dirty at Green Mountain College


ffi_thefarm GMC’s 13-week, 14-credit Summer Farm ‘Field & Table’ Intensive Semester is an option that is available and open to any interested prospective new farmer, as long as they are a high school graduate, who may want to gain up to 14 college credits at our own Cerridwen Farm (room and board included with tuition).  

Openings for summer semester are available, and more information and the application is here:

GMC Field & Table Intensive Summer Term: May 20 – August 16, 2013 Mid-Term Break: July 4-7

The summer intensive program will directly involve students in managing all elements of the farm’s operations while simultaneously providing them with a strong curricular foundation in sustainable agriculture focused on three core areas: the fundamentals of organic crop and animal management; efficient integration and management of highly-diverse farm systems; and intensive development of food production management skills.

Additionally, students will be able to experience, investigate, and evaluate first-hand the alternative and sustainable local food system (also known as the “foodshed”) of theRutland County VT during the peak agricultural production and marketing season. This will occur through qualitative research (including interviews with guest food system participants such as farmers, chefs/cooks, food distributors, farmers’ market coordinators) and field site visits to other local farms, markets, restaurants, value-added processors.


Students will be able to study, literally hands-on, their food supply from field to fork. This will entail cultivation, selection, harvest, and preparation of seasonal produce; dairy animal care, hand-milking and cheese making; and even poultry processing from living animal to stewpot. They will design and prepare menus and meals that they will be eating each week, using their own farm’s produce and sourcing non-Cerridwen Farm ingredients. The skills and knowledge students acquire will enable them, either as practitioners or advocates, to wrestle with the problems of modern agriculture and to be part of the growing food revolution that seeks to address these problems.