Diversified organic farm specializing in fermented vegetables - sauerkraut and western style kim-chi, fresh milk dairy, grass-fed beef, and fresh medicinal herbs, The farm is located in northwest Vermont 15 miles from Canadian border. Products are sold throughout Vermont at natural food stores and served in restaurants emphasizing local foods. Education is an important aspect of farm life. In September -October people join the farmers in making the sauerkraut and kim-chi - everyone going home with their own bucket of fermenting vegetables, some to start their own businesses. Doug Flack, Ph.D., takes on one or two students a year to study small scale farming with the focus on rotational grazing, small scale dairying and fermentation practices. The farm is seasonal in nature.