Tours/Site visits Attend the Slow Living Summit in Brattleboro, VT. Hampshire College President, Jonathan Lash, will give the keynote address on “The Quest for Sustainability: What do we do now?” and Frances Moore Lappe--author of Diet for a Small Planet and founder of the Small Planet Institute--will discuss ways to reconnect with farmers and build healthy communities. Two-day tour of the Vermont Cheese Trail, including visits to prominent sustainable farming operations in the region; Massachusetts agricultural heritage tour, with visits to Boston, southeastern MA and Cape Cod. Will include tours of sustainable cranberry plantations, wineries, island farms, and urban farms. In addition to the academic and on-farm experience, this year’s program includes guest instruction by: • Deb Habib, Executive Director of Seeds of Solidarity, Orange, MA • Eric Toensmeir, author of “Paradise Lot”, and urban agriculture expert • Nuestras Raices, grass-roots community organization in Holyoke, MA • Jonathan Stevens, owner of Hungry Ghost, local grains bakery • Jesse Selman, architect sustainable & regenerative agriculture infrastructure Required costs to students include $3,100 for tuition and $400 for communal meals during program hours. Lodging is an additional $1,050 for students who wish to reside on campus. Hampshire recommends 8 academic credits for completion of the 6-week program. Students are encouraged to check with their home institutions for credit equivalent. Application review begins on April 1, 2013 For more detailed information about the Food, Farm, and Sustainability Institute, please visit the website: ffs.hampshire.edu. If you have any questions, please contact firstname.lastname@example.org.Students will participate in the daily operations of the farm, learning about everything from integrated, sustainable vegetable production to holistic animal husbandry and bee-keeping. Each week, students will delve deeply into a specific area of inquiry with expert faculty, from topics ranging from compost and soil to food biochemistry (think cheese!) to animals in agroecosystems. We will also address global issues such as trade and food sovereignty, climate change, and regional resilience.