Philip is a farmer, author, and educator with decades of experience and expertise in founding and in leading sustainable agriculture and food systems programs for undergraduate and graduate students.
As an educator, Philip is intrigued by innovative approaches in helping students and communities develop more complex understandings of sustainable agriculture, food systems, and social change. Having founded a 23 acre organic college farm and also the first online graduate program in food systems in the US, he is an advocate of hands-on experiential education and the best of what online education can offer — and revels in the tension between those two radically different approaches. As a farmer, he is particularly interested in grass-based agriculture and livestock conservation. As an author, he is driven by digging into cutting edge issues and revealing the complexities of their lessons for a broad audience.
Philip is the author of A Precautionary Tale, Rebuilding the Foodshed, and UpTunket Road, published by Chelsea Green Publishing. Most recently, he has served as Professor of Sustainable Agriculture & Food Systems and Sustainable Food Solutions Initiative Director at Green Mountain College, where he was instrumental to that college’s sustainability initiatives.
Philip teaches in and leads Sterling’s continuing education program, The School of the New American Farmstead, with its leading-edge short courses that inspire lifelong environmental stewardship for residential and non-residential adult students of all ages.
He and his wife Erin live in Pawlett, Vermont on UpTunket Farm, where they manage a grass-based herd of approximately 30-60 rare breed cattle, American Milking Devons.
BBQ Medallion Sandwich–
Open Faced Whole Wheat Flagel with BBQ Tempeh, Sauerkraut, Avocado, Tomato and Arugula
Makes 2 Sandwiches
1- 8 oz. block organic tempeh,
Olive Oil
Your favorite BBQ Sauce
2 cups Organic Sauerkraut, drained
1 avocado, sliced
1 tomato, sliced
2 cups Arugula
1 Whole Wheat Flagel, cut in half
- Slice the tempeh block into quarters, and then divide each quarter horizontally in half, creating 2 thinner slices, 8 slices total.
- Sauté each slice in oil until golden brown, turn over and repeat on other side.
- Remove from pan and lay out on paper towel to absorb any extra oil. Wipe out pan.
- Return Tempeh to pan, and drizzle BBQ sauce over the tempeh. Cook in BBQ sauce for a few minutes to absorb the sauce and flavor. Remove from pan.
- Using the same pan, heat the sauerkraut for a few minutes until hot.
- Toast both sides of the flagel. Cut each side in half. Spread each piece with a little extra BBQ sauce.
- Place 2 pieces of tempeh on each half of the half of flagel.
- Then cover with slices of avocado and tomato, followed by sauerkraut and top each piece with arugula.
- Serve Open Faced with carrot sticks and pickles on the side!