Join us from Sunday, June 8 to Wednesday, June 11 for Feast, Farm, and Ferment: Exploring FLX Food, Wine, Beer, and Agritourism, an immersive multi-day experience in the beautiful Finger Lakes Region of New York. This program is designed for lifelong learners eager to explore the captivating stories behind the region’s wineries, breweries, cheeses, ice creams, and more. (Please note: This program is adjacent to HWS Reunion 2025, June 6-8).  

Led by Hobart and William Smith  Associate Professor and Co-Chair of Business Management and Entrepreneurship Craig Talmage participants participants will enjoy guided visits to outstanding locations such as Muranda Cheese, Lively Run Goat Farm, Billsboro Winery, Scout Vineyards, Lake Drum Brewing, Big Alice Brewing, and others, engaging directly with passionate owners, innovative managers, and entrepreneurs who make these businesses thrive, many of them HWS graduates. Discover how place-based branding, storytelling, and community-focused spaces drive success and promote positive regional impacts.

Learn more about Professor Craig Talmage

Most recently Professor Talmage’s research was featured in The Academic.

The program will begin with a welcome reception on Sunday, June 8. Mornings will include classroom lectures and discussions. Afternoons will include visits, hands-on tastings, and interactive sessions. The program will conclude with an elegant celebratory dinner on the evening of June 11 at a local winery.

The program is $1,395 per person, covering all  meals, and access to on- and off-campus events. Participants are responsible for their own lodging and transportation. On-campus housing is available for $65/night per person.  

Participants may register online.

'The program is limited to 16 participants on a first-come, first-served basis.