Consider Bardwell Farm Builds Upon Apprenticeship Program

Valentine Courau: Consider Bardwell Farm Apprentice

Aji Fatou Nije: Consider Bardwell Farm Apprentice

Creamery Adds Opportunity for Future Farmers & Cheesemakers

We’re delighted to offer apprenticeships to foster the next generation of farmers & cheesemakers, and nurture an appreciation for producing cheese in a sustainable & responsible manner.”

— Angela Miller, co-owner, Consider Bardwell Farm

WEST PAWLET, VERMONT, UNITED STATES, May 26, 2022 /EINPresswire.com/ -- Award-winning cheesemaker Consider Bardwell Farm (CBF) is pleased to announce its participation in the recently formed Farm Apprenticeship Program offered by the Anne Saxelby Legacy Fund (ASLF) created to provide a one-month paid apprenticeship for young adults to live on sustainable farms:

to work, learn, and be inspired to create change in their communities. This opportunity for future farmers and cheesemakers is in addition to Consider Bardwell Farm’s nearly ten-year collaboration with France’s L’Ecole Supérieure d’Agriculture d’Angers, providing a similar, unique experience for a three-month period each year.

“We’re delighted to offer apprenticeships with the goal of fostering the next generation of farmers and cheesemakers. We hope to nurture those who appreciate our mission of producing world-class products in a sustainable and environmentally responsible manner, and share our values regarding community, conservation, and farmland,” states Angela Miller, co-owner, Consider Bardwell Farm.

Apprenticeship programs such as those offered by France’s L’Ecole Supérieure d’Agriculture d’Angers and the Anne Saxelby Legacy Fund allow those who are interested in pursuing a livelihood in some aspect of farming or cheesemaking the occasion to become familiar with the challenging work of farm life and gain a better understanding of the importance of sustainability and being good neighbors.

Notably, the ASLF Farm Apprenticeship Program provides fully sponsored apprenticeships, thereby making the experience accessible to all. To further address barriers to entry within the sustainable food system, more than half of this year’s ASLF apprentices are from communities which are historically and currently impacted by food insecurity and other forms of marginalization.

“Our apprentices will not only work at our farm and creamery located in southern Vermont, getting firsthand exposure to the process of making unique artisan cheeses such as our Pawlet, Rupert, and Dorset,” continues Miller, “but will have the chance to visit other cheesemaking operations nearby and delve into cultural activities throughout the Green Mountain state which they may not normally have access to, rounding out their summer stay with us.”