The ASLF Apprenticeship
seeks to cultivate and inspire the next generation of food and agriculture leaders by sponsoring one month apprenticeships on farms similar to those that Anne engaged in during her early 20’s. Participants will work full-time with a farm/production team for a 30-day immersive experience.
Most apprenticeships take place during the months of July or August.
Applications for our 2024 season are now closed! Applications for Summer 2025 will open in January of 2025! In the mean time, follow us on instagram for regular updates!
Candidates will be paired with a participating farm or food business for a one month working apprenticeship as an employee of the farm or food business.
Apprentices will participate in farming and production activities and will follow a tailored program that gives a general and overarching experience of the operation.
Apprentices will be compensated $20 per hour for 40-hour work weeks. Lodging and an expense budget will be provided.
Travel expenses to and from the host farm will be paid.
Our apprenticeship program focuses on young adults 17-25 as well as graduate students. We also encourage applications from those in life or career transitions that have led them to a desire to work in food and agriculture — all will be considered so please apply!
“In 2006, when Ms. Saxelby opened Saxelby Cheesemongers, the American cheese industry was largely just that: industrial and mass market. Her shop was a daring enterprise that carried only American-made cheeses from small producers.” - The New York Times
The work environment will depend on the unique host farm and the season, but participants should expect a variety of conditions and experiences available on a working farm. One should be prepared to work outdoors on a variety of farm types and in variable weather conditions. Chores conducted in facilities may include a production facility such as a cheese making room, livestock barn, packing-house, cheese cave, or a pop-up retail stand at the farmers’ market.
Applicants should possess:
• Enthusiasm for the ASLF mission.
• A strong work ethic.
• The ability to work outdoors in all types of weather and perform physical activities as needed.
• A basic competency with word processing and spreadsheets.
• The ability to work alone on a task or take direction from peers and supervisors.
• The ability to attend safety and orientation training as required.
• Strong communication skills throughout the apprenticeship with ASLF staff including sharing photos and videos.
If you have questions about our program, please email us at applications@annesaxelbylegacyfund.org or call us at 917.336.2507.
“When Anne arrived fresh out of college to make cheese with us, we recognized right away that she possessed tremendous kindness and warmth, and she lived her life with an infectious joy. Anne brought a passion for cheese, a curious mind, and boundless energy—she dove right in to learn as much as she could about small-scale farming and cheese making. How did she know at such a young age that this was what she wanted to do? In a few short years, Anne grew into a leading advocate for American farmstead and artisanal cheeses, introducing them to leading chefs and discerning customers. Her personal strengths carried her through a remarkable and far-too-short career that touched and inspired so many of us who knew her. There’s a hole in the world today.”
— Mark Gillman and Elizabeth MacAlister from Cato Corner Farm