Registration for 2025 Farm Camp is open!

ABOUT FARM CAMP — This 3-night all-inclusive retreat is a blend of nutrition and farming that welcomes anyone looking to strengthen their culinary skills and farming knowledge. The curriculum is all hands-on practical learning where we will go beyond the labels and turn the science of ingredients into delicious meals, beauty products, and remedies.

Enjoy your morning beverage with breathtaking mountain views from the farmhouse before we spend full days gathered in the garden, at the farm and in the kitchen. Enjoy happy hour in the sheep pasture before we stop off into the garden to harvest fresh tomatoes for farm BLTs with freshly made mayonnaise and sourdough bread — all made by you!

The CPE activity for Farm Camp is CDR approved for 25 CPEUs for registered dietitians.

Hi! I’ve been a dietitian for 18 years and have dipped my toes in so much. Hospitals and ICUs, private chef, food stylist, book writing, recipe development, wellness initiatives, and my own private practice. Eight years ago I moved from Washington DC to a rural mountaintop farm to marry a ‘beyond organic pig farmer’. Catoctin Mountain Farm is where I began digging deeper into my own nutrition philosophy, adapting more of the “old fashion” ways of cooking and eating practices. I have spent countless hours in my farm kitchen creating dishes from the farm. I take tremendous pride in our farming practices and hold our animals sacrifice close to my heart. Our farm is located in the most agricultural dense region of Maryland. We will spend our time surrounded by miles and miles of orchards and lush mountain pastures with grazing animals. A lovely atmosphere to unplug and strengthen your own wellness passions.

ECOLODGE WITH PRIVATE OR SHARED ROOMS
Comfortable, cozy, and authentic farmhouse ecolodging. This three-story lodge is also known as the Three Little Pigs Lodge because the old farmhouse was renovated with one-third straw, one-third “sticks”, and one-third bricks. It features a two-story log cabin at its center with a historic brick addition on one side and a new, naturally built addition on the other. Hardwood floors and luxurious, light-filled rooms are throughout. Meals will be enjoyed in the dining hall and large covered outdoor dining area. Multiple balconies, terraces and porches with swings and rocking chairs to enjoy. Garden, hiking, and farm animals on-site.

ROOMS — Most rooms contain two or three beds with detached shared bathrooms. A limited number of private rooms available for an extra cost. The bunk room hosts five beds. Rooms will be assigned on a first come basis. If you sign up for a shared room, anticipate sharing with one to three other people. These rooms are large. Your accommodations will not be without comfort. Please email Alison if you plan to bunk with a friend(s). Towels and bedding provided, just bring your toiletries. Check out more photos of the farmhouse lodge here. Each room has its own AC unit to regulate your comfort. If you require special sleeping arrangments please select a private room.

FOOD + DRINK

All meals will be prepared by our chef and served family style. The meals will be centered around the growing seasons — all harvested from the land and neighboring farms. Hyper local and delicious!

A Sample of the Menu

• Breakfast: Chorizo and egg burritos, fresh homemade yogurt with fruit and granola

• Lunch: Lamb meatballs and grilled chicken, falafel, sourdough naan, fresh yogurt and garlic sauce, grain and garden salads

• Dinner: Herbed roasted pork shoulder, rice, seasonal garden offerings, salads, fruit pie with homemade ice cream

• Happy Hour Daily with local cheeses, wines, kombuchas

FARM CAMP CURRICULUM

• Backyard Farmacy - We will be wildcrafting common backyard botanicals into homemade remedies. Learn how to create your own facial tonics and medicinal and culinary tinctures from your own backyard.

• Everything Sourdough & More! Bring on the fizz and ferments as we dive into bubbling sourdough bowls to create amazing baked goods. We will also explore and sample fermented vegetables and beverages.

• Making Grains More Digestible - Learn culinary techniques to optimize digestion and nutrients in plant proteins and how this can be the key to treating digestive diseases.

• Welcome Back Milk Cow - Learn all the nutritional benefits of local grass grazed dairy while making yogurt, mozzarella cheese and enjoying fresh churned ice cream.

• Fats of All Kinds - We will explore all the medicinal purposes and properties animal fats provide. You will make the most beautiful flaky pie crusts, soap, and whip up mayonnaise all from animals lovingly raised on our farm.

• Farmer for a Day - If you’ve ever romanticized about being a farmer, this is your chance! Spend a day-in-the life as a farm hand, helping with chores and tending to animals. Tour the farm with our four Great Pyrenees dogs and friendly goats. Snap a selfie with some piglets. And most important, learn who your farmers are and how your food is raised in a regenerative agricultural setting.

Nick is my husband and Jay is my work husband. Neither of them grew up in the ag world.

Nick was born and raised in Los Angeles, CA - a true city boy. He read a book in college that inspired his farm dream and quickly ended his short career in the finacial world. He bought land on the mountain and the farm began in 2011 with a puppy, 2 goats, and a few pigs. He is a true renegade of his time that sacrificed a lot of comforts, including living in a barn for multiple years to make this dream come true. A forward thinker, Nick is dedicated to preserving the land and raising top quality meat for his community.

When life brings opportunity some of us take them. That’s just what Jay did, packing up his Baltimore life and bringing with him a street cat, now turned resident barn cat, Sheena. He has blended his biology background with animal husbandry to ensure our livestock’s wellbeing. He is a woodworker and lends his talents to building luxury coops for our poultry flocks. He also has a passion for native trees and birds.

Nick and Jay are the backbone of Catoctin Mountain Farm. Ask either of these farmers a question on any topic, and they’ll have a great answer for you.

Sabillasville, MD is located 70 miles equally outside of DC and Baltimore, it’s an easy 75-90 minute drive for locals.

For those of you who will be flying in, any airport: BWI (Baltimore), DCA (Washington DC) or IAD (Virginia) are all good options. Plan for 1.5 hour commute from any airport.

Northern Maryland in June is the start of summer. Cool mornings, warm days, and chilly nights. We will be sharing our time in the valley and the mountain so plan for mild temperature fluctuations.

CLOTHING

• Jeans/long pants for hiking/farm day

• Hiking shoes/boots, sandals, sneakers

• Comfortable dresses/casual attire

• Cozy sweater, flanel

• Layers

• Hat/scarf/bandana

• Apron

• Sunglasses

• Hair dryer

TOILETRIES

• Shampoo and sunscreen

Notebook, pen, and reusable water bottle is encouraged

Booking Travel: Please wait to hear from us prior to booking your traveling arrangements. We want to ensure enough attendance to hold the retreat. You will be fully refunded if the retreat is cancelled.

Questions about Farm Camp can be directed to Alison Sacks: alisonsacks@gmail.com

Praise for Farm Camp

“Farm Camp at Catoctin Farm with Alison was nothing short of extraordinary! Years later, I’m still raving about this immersive, hands-on experience to friends and family. It was the perfect blend of fun, education, and real-world skill-building (who knew making homemade mayonnaise could be so simple?). The fact that it also counted toward CEUs made it an even bigger win.

Alison has cultivated a warm, welcoming environment that fosters a deep appreciation for farm-to-table living in the most approachable, practical way. Her program beautifully showcases how we can honor and utilize the gifts of the earth with respect and nourishment.

Beyond the invaluable lessons, the accommodations, the food, and the camaraderie were absolutely life-giving. The friendships formed were lasting, and we all left feeling restored, refreshed, and re-inspired in our love for food. If I could do Farm Camp all over again, I’d sign up in a heartbeat!”

Nicole Fennell MS, RDN, LD, Functional Dietitian

“Alison's Farm Camp was one of the most amazing experiences I have ever had in my Dietetic career thus far. Her approach to nutrition education and sustainable agriculture was so easy to digest and approachable for all skill levels. From making our own sourdough and mozzarella from scratch, learning about natural remedies with herbalism and the benefits of a farm to table approach, this was by far one of the most amazing things I have ever done. The Farm Camp experience fostered amazing friendships that I still have today and provided me with hands on exposure to things I never would have imagined. I cannot recommend this retreat enough! Truly unforgettable and life changing.”

Courtney Colbert, RDN, Certified Sports Nutrition Coach 

“I attended Farm Camp a year and a half ago and I still can’t stop telling every RD I know about the amazing experience!  I was nervous attending by myself, but everyone was so warm and welcoming, I instantly felt at ease. Alison was simply amazing! From the first lesson, I knew I made the right decision attending farm camp. I took home so much information and I couldn’t wait to start implementing it in my day to day life.  Alison empowered me to live the lifestyle I have always wanted to live!

I can’t thank Alison and Farm Camp enough!  It was not only the best experience but I also got CEUs!”
Helen Kuenstler, RDN

“Attending the inaugural farm camp at Catoctin Mountain Farm was one of the best dietitian experiences! We fully immersed ourselves in farm life- making sourdough, creating backyard "farmacy" facial tonics, and touring the farm to learn more about the animals. The hands-on learning was incredible, but the best part was connecting with other RDs who share a love for good food, sustainability and getting back to the basics. Can't recommend enough!”

Samantha Podob MS, RD, CDN