2018 Cooking Classes at Good Stock Farm   Happy 2018 and our thanks for your friendship every day of the year! 

The cooking classes conducted by James Beard Award winning Chef Sanford (Sandy) and Angie D’Amato are for everyone, from beginners to the most experienced cooks. Sandy has been cooking and teaching for 40+ years in New York City, France, Italy, and Mexico City and as a guest chef on European bike tours and international cruises.  Between 1991 and 2012, he conducted cooking classes at their two restaurants, Sanford Restaurant and Coquette Café, which they owned and operated in Milwaukee, Wisconsin.

Sandy’s teaching style is comprehensive, friendly and packed with invaluable cooking and baking tips.  His skills range from home-style to professional-style and there are numerous techniques and shortcuts to learn from any cooking or baking dish he is preparing. Although he is a French-trained chef, Sandy’s dishes draw from cuisines from all over the world.  At the cooking classes he will cook from his 1000+ repertoire of recipes including those from his memoir with recipes, GOOD STOCK:  Life on a Low Simmer.

We were so happy to hear this…
“My daughter and I participated in a hands-on dinner class while traveling to the Pioneer Valley for her junior year in college. We were excited to plan our trip around the opportunity to learn from a chef who is literally a legend in our home town of Milwaukee.
From the moment we arrived at beautiful Good Stock Farm, we were made to feel welcome, comfortable and unintimidated. We cooked, we laughed, we learned skills that I am using every day at home. The D’Amatos’ warmth and hospitality, and patient instruction make a cooking class feel like a dinner party among friends. It was an absolutely magical evening for my daughter and for me. I hope very much to do it again soon. I couldn’t recommend it more highly.”                                                               — Connie Gavin, Whitefish Bay, WI
“The meticulously organized kitchen made us all drool. Viv was gaga for Leo, Lolo loved the mixer, and Maggey was impressed with the spices and cozy modern vibe.”
“A beautiful table, a delicious meal. Well fed, laughed out, and ready to try our new recipes out on our own, we said goodbye to Sandy and Angie.  We’re already dreaming about our next visit!”– The Oplinger’s

Overheard at a cooking class:
“When I describe Good Stock Farm’s cooking classes, I say it’s like The Food Network meets HGTV.”



At Good Stock we are excited to offer these unique cooking experiences (and more!):


Relax comfortably in our teaching kitchen while observing the skill of a true craftsman and technician during this short demonstration class for up to 10 students. Use your packet of recipes to follow along and take notes while Sandy gives you professional tips on how to refine and elevate your everyday cooking at home. Enjoy a little taste in the kitchen while Sandy is prepping, then sit down at our family table and enjoy a full dinner along with wine.  Demo-Dinner classes often have an ethnic theme and students will come away with a deeper understanding of cuisines from around the world that may be unfamiliar to them. Each country comes with its own learning curve and Sandy can help navigate the ingredients and spices and show you how to handle them in traditional and contemporary ways; perfect for a night of educational entertainment and delicious dining with fellow food lovers!

Demo-Dinners run approximately 3½ to 4 hours.

HANDS-ON COOKING CLASS followed by Lunch or Dinner  $150.

If you’re looking for a personal one-on-one teaching experience, this Hands-On class is for you. Students work side-by-side with Sandy in our kitchen to produce a memorable multi-course lunch or dinner. Learn varied cooking methods including baking in a wood-burning oven, Tuscan grilling in the fireplace, pastry making, braising, poaching, searing, scalding, sautéing, pan-roasting, direct coal cooking—you name it. Using the seasonal bounty of our gardens and surrounding farms, the pristine fish and seafood from the waters of the Atlantic, and meat/poultry from the organic pastures of New England, you’ll learn diverse, easy-to-follow recipes and techniques to re-create at home. Each student receives a recipe packet of the dishes being prepared and a complimentary Good Stock apron at their first class. Class size is capped at 8 students to maximize interaction, learning and above all else, fun. After each cooking class, we all sit down at our family table to enjoy the just-prepared dishes along with wine. Here at the table is where we truly see how proper seasoning and cooking techniques can build flavor and bring out the best in our local ingredients.

Hands-On Classes run approximately 5 to 5 1/2 hours.


Start the evening sipping sparkling wine and enjoying tasty hors d’oeuvre with fellow food lovers while Sandy prepares dinner for you in the Good Stock kitchen.  Observe his skills throughout the evening–lend a hand if you wish–and enjoy lively conversation about food, travel and everything under the sun.  After cocktail hour, a 4-Course Seasonal Dinner is served at the family table along with special wine pairings.  This dinner is about celebration so you’ll most likely find it scheduled around holidays or for special events.  It’s also perfect for intimate private gatherings where we tailor the menu to your desire on a date that works for you!

Observation Dinner:  Cocktails at 6:00, Dinner around 7:00


The evening begins with French Champagne and hors d’oeuvre in the Good Stock teaching kitchen.  While Sandy is preparing dinner for you, enjoy conversation with your guests and feel free to ask Sandy for some professional tips on how to refine and elevate your everyday cooking at home.  Afterward, join Sandy and Angie at the family table for a 4-Course seasonal dinner.  This is where they go deep in their cellar to share some of their favorite wines they have collected and laid down over the years.  Various regions like Rhone Valley, Burgundy, Northern Italy and Spain and Portugal may be represented to complement the evening’s menu.  While sipping and dining they will talk about their philosophy for pairing food and wine—it’s a perfect night of educational entertainment and delicious dining with fellow food lovers!

Wine Lover’s Dinner:  Champagne at 6:30, Dinner around 7:00

3-DAY NEW ENGLAND GETAWAY  $695. per person 

If you are looking for a more extensive cooking experience and a little getaway, come visit us for three days of cooking in the beautiful Pioneer Valley of Western Massachusetts.  Our New England 3-Day Getaway is chock-full of surprises and includes added amenities such as lengthier cooking class times, special wines from our cellar and local vineyards, friendly games of pétanque, and market trips—all modeled after our experiences while teaching on bike trips in France in Italy. Sandy and Angie would love to host you for a visit to Western Massachusetts in 2018!
All of the details for our 3 days of cooking and exploring can be found after the class schedule below…in the meantime, click here for a very nice review from one of our kind 3-Day Getaway guests: https://www.yelp.com/biz/good-stock-farm-hatfield

2018  3-DAY NEW ENGLAND GETAWAYS :: (Please scroll down for a full itinerary of the Getaways.)

Market Abundance :: August 10, 11, 12  4 spots left!
Summer Twilight :: September 14, 15, 16
Peak Color & Harvest :: October 5, 6, 7
Peak Color & Harvest :: October 19, 20, 21

For reservations and inquiries please call:  GOOD STOCK FARM  413.247.6090



  • Private classes are available for family gatherings, team building, celebrations and more.  Please call us to tailor a personalized cooking experience for your small group in the Good Stock kitchen.
  • Gift Certificates for cooking classes are available for weddings, birthdays, anniversaries, holidays and special events!
  • Gift certificates for 3-Day Getaways are available for gifts to yourself or others at any time of year!!
  • Just a note…substitutions may be made in the class depending on what looks best in our garden and at the markets.

December 12, 2017 :: Time for a tune-up.  Sandy is having trigger finger surgery on his right hand and will not be slicing and sautéing much of anything until late January, 2018.  Thanks for your patience and understanding…

Surgery update!  Sandy did great and will be chopping again in no time thanks to the wonderful care of Dr. Wintman and the great nurses at The Hand Center of Western Mass!


  Saturday, 3:00pm, $150.  We’re sorry, this class is full.

Roasted Pepper Salad with Black Olive Bruschetta and Anchovy Garlic Dressing
Borlotti Bean and Rapini Soup
Salmon Cotoletta alla Milanese (Lightly Breaded and Sautéed Golden in Olive Oil) with Arugula and Sweet Sour Onions
Cuccidati:  Flaky Sicilian-Glazed Fig Pastries

26 DEMO-DINNER  Friday, 6:00pm,  $95.  3 spots still available!

Fragrant Curried Chicken Soup with Dried Apple and Mustard Seed Chutney
Shrimp and Cauliflower Samosas with Mint Garlic Yogurt
Coconut-Braised Lamb Shanks with Black Cumin Rice Pilaf
Candied Ginger Pound Cake with Dried Mango, Ginger Syrup and Mace Cream

27  HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry–this class is full.

Fennel, Bacon and Potato Soup with Smoked Salmon
Grilled Endive Salad with Tart Cherry Vinaigrette
Caraway-Seared Pork Chop with Sautéed Parsley Dumplings, Bacon Vinaigrette
Bienenstichkuchen:  Custard-Filled Almond Crunch “Bee Sting” Cake

  DEMO-DINNER  Friday, 6:00pm,  $95.  We’re sorry, this class is full.

Winter Senegalese (Vegetable Curry Soup) with Shrimp Pekoras (Seafood Beignets)
Crispy Beer-Braised Pork Belly with Grilled Tomatillos and Pickled Onions
Arroz Con Pollo:  Oven-Roasted Chicken and Chorizo with Baked Dark Beer and Saffron Rice
Dried Cherry and Peach Steamed Pudding with Semi-Sweet Fresh Cream

13  ST. VALENTINE’S DAY EVE  Tuesday, Cupid’s Cocktails, Hors d’Ouevre and Cooking Observation 6:00 to 7:00, followed by “Surf & Turf” Dinner  $250. per couple
Wednesday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner,  $125.  Second class added!

Silky Persian Carrot and Pomegranate Soup
Brochette of Sea Scallops, Chorizo and Leeks with Tart Greens and Romesco Sauce
Mustard Seed-Crusted New York Strip Steak Diane with Potato, Fennel, Shiitake and Raclette Gratin
Florentine Cassata:  Crispy Almond and Dried Cherry Florentines with Sicilian Ricotta, Chocolate and Orange Mascarpone Filling

14  ST. VALENTINE’S DAY  Wednesday, Cupid’s Cocktails, Hors d’Ouevre and Cooking Observation 6:00 to 7:00, followed by “Surf & Turf” Dinner  $250. per couple
Wednesday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner,  $125.   We’re sorry, this class is filled.

Silky Persian Carrot and Pomegranate Soup
Brochette of Sea Scallops, Chorizo and Leeks with Tart Greens and Romesco Sauce
Mustard Seed-Crusted New York Strip Steak Diane with Potato, Fennel, Shiitake and Raclette Gratin
Florentine Cassata:  Crispy Almond and Dried Cherry Florentines with Sicilian Ricotta, Chocolate and Orange Mascarpone Filling

23 DEMO-DINNER  Friday, 6:00pm,  $95.  We’re sorry, this class is full.

Mushroom Chestnut Soup with Ricotta, Figs and Chestnuts
Spicy Squid and Escarole Salad
Fennel-Seared Tuna with Vegetable Spaghetti, Dried Cherry and Onion Relish, Mustard Seed Sauce
Pear Broth with Dried Apricot and Honey Goat Cheese Timbale

24  HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.


Alsatian Onion Tart with Petite Salad
Potage á la Cressonnière:  Classic French Watercress Soup
Choucroute Garni:  Wine-Braised Sauerkraut with Mustard-Glazed Pork Ribs and Smoked Sausages
Caramelized Toffee Pudding

We’re sorry, this class is full. 
Saturday, Noon, $250.
                Terry Ragasa (Sutter Meats) and Sandy D’Amato (Good Stock Farm) team up for a full day of butchery and cooking.  Join us for this unique opportunity to witness and learn how to transform fresh local product into restaurant-quality dishes.
The day starts at noon at Sutter Meats in Northampton.  Watch and learn behind-the-scenes techniques of Terry Ragasa while he masterfully butchers a farm-raised cow.  Terry will field all of your questions, identify and discuss the attributes of each cut of meat and give pointers on how to best prepare them.
Then we’re off to Good Stock Farm in Hatfield for a cooking demonstration in their teaching kitchen.  Sandy D’Amato will transform select beef cuts into delicious dishes using a variety of cooking techniques while you follow along with your packet of recipes.  After the lesson, we moooooove over the Good Stock family table to enjoy the feast and have a new appreciation for the journey our food has taken to our plates.

Chargrilled Brochette of Petite Tender, Eggplant, Turnip, Green Olive and Date with Tart Greens and Lemon Dressing
Beef Brisket and Root Vegetable Soup
Hunan-Barbequed Flatiron Steak Sliders with Seared Garlic Yu Choy
Juniper-Braised Denver Chuck with Hutspot (Dutch Potato, Carrot, Onion and Kale Mash)
Cow Pies & Mapleline Farm Milk

  • Please call Good Stock Farm for reservations:  413.247.6090.
  • Space is limited.
  • Free parking in the lot behind Sutter Meats and in the driveway at Good Stock Farm.

                Noon to 2pm:  Sutter Meats demonstration (65 King Street in Northampton, 413.727.3409)
2:30 to 4:30:  Good Stock Farm Demonstration (154 Main Street in Hatfield, 413.247.6090)
5:00  Dinner begins

16  DEMO-DINNER  Friday, 6:00pm,  $95.  1-2 spots left!

Turkish Black Bean Soup with Red Pepper Phyllo Crisps
Roasted Beet Salad with Watercress, Hazelnuts and Feta
Chargrilled Tuna, Eggplant, Date and Green Olive Brochettes with Minted Einkorn Wheat Tabbouleh
Glazed Cardamom Rice Pudding

17  HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry–this class is full.

Schii:  Cabbage Root Vegetable Soup with Seared Brussels Sprouts
Cucumber and Celery Root Salad with Toasted Caraway Vinaigrette
Paprika-Seared Pork Chops with Crunchy Kraut Strudel
Poppy Seed Cheese Tart with Walnut and Tart Cherry Cream, Toasted Walnut Crust

23  WINE LOVER’S DINNER  We’re sorry, this class is full.

Friday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Dinner with Premium Wine Pairings,  $150.

Butternut Squash Soup with Kale, Pecans and Pomegranate
Seared Salmon with Red Wine Lentils, Roasted Beets and Tart Red Wine Vinaigrette
Grilled Pork with Black Olives and Sage Sauce, Mushroom, Carrot and Potato Gratin
Cashew Caramel Tart with Chocolate Pecan Semifreddo

24  HANDS-ON WOOD-OVEN PIZZA  Saturday, 3:00pm,  $150.  We’re sorry, this class is full.

Explore a day of pizzas from thick-crusted Sicilian Sfincione and Puglian Focaccia to Stuffed Calzones and the thinnest of Roman Pizzas. Using a wood-burning oven, a char grill, and even a pizza stone in the oven, bring out your inner pizzaiolo when you learn how to make your own pizza dough, toppings, fillings, and sauces.  Enjoy these beauties hot out of the oven and typical of any Italian experience, we will be sure to fill any empty spaces with antipasti and sweets—you may never need store-bought or delivery again!

  DEMO-DINNER  Friday, 6:00pm,  $95.  We’re sorry, this class is full.


Quenelles Nantua:  Poached Scallop Mousse in a Zesty Shellfish Sauce
Paté Campagna:  Rustic Country Pork Paté with Tart Pickled Vegetable Salad
Salmon au Poivre with Lyonnaise Potatoes
Citron Meringue:  Lemon Curd Custard with Glazed Meringue

21  HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.

Carciofi Alla Romana:  Braised Artichokes Roman-Style with Spring Salad
Pasta e Ceci:  Silky Chickpea and Pasta Soup
Abbacchio a Scottadito:  Grilled and Lemon Garlic Herb-Glazed Lamb Chops with a Spicy Vegetable Sauté
Dried Tart Cherry and Almond Semifreddo with Bitter Chocolate Sauce

27  WINE LOVER’S DINNER  We’re sorry–this class is full.

Friday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Dinner with Premium Wine Pairings,  $150.

Fragrant Celery Root Soup with Brown Butter Carrots and Leeks
Bacon, Potato, Mushroom and Smoked Gouda Tart with Red Wine Onions
Red Wine-Braised Short Ribs with Caraway Cauliflower and Marjoram Spaetzle
Apple Toffee Frangipane Tart

28  HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.

Ribolitta:  Black Kale, Homemade Sausage and Potato Soup
Melted Pecorino with Pickled Mushrooms and Spicy Vegetables
Grilled Rosemary Lamb Chops with Umbrian Lentils
Caramel Hazelnut Tart

DEMO-DINNER  Friday, 6:00pm,  $95.  We’re sorry, this class is full.

Schav (Lemony Sorrel) and Potato Soup with Dried Apple and Carrot Tzimmes
Crispy Smoked Salmon Kreplach on Caper Wine Potato Salad with Tomato Grainy Mustard Dressing
Grilled Duck Borscht with Horseradish Dumplings
Warm Dried Hazelnut Chocolate Dried Cherry Rugelach

5  HANDS-ON DINNER  Saturday, 3:00pm, $150.   We’re sorry, this class is full.

Tuna Carpaccio with Tonnato Sauce
Polpette di Bacala:  Codfish Cakes with Red Pepper, Olives and Candied Lemon
Grilled Spicy Shrimp with Spring Pea Risi Bisi (Risotto)
Marsala-Poached Pears with Zabaglione and Toasted Almonds

Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner,  $125.

Sandy’s Crab Cakes
Provincial Fish Soup with Rouille
Asian BBQ Striploin of Beef with Baby Bok Choy and Marinated Grilled Eggplant
Individual Warm German Chocolate Cakes

18  DEMO-DINNER  Friday, 6:00pm,  $95.  We’re sorry, this class is full.

Wild Rice and Mushroom Soup
Grilled Mortadella with Fig, Asparagus and Fennel Salad
Oven-Baked Salmon with Potato Pancakes, Chipotle Green Olive Dressing
Schaum Torte (Baked Meringue) with Lime Curd and Rhubarb Compote

  DEMO-DINNER  Friday, 6:00pm,  $95.

Oven-Glazed Eggplant with Long Bean Nest
Smoked Chicken and Galangal Lime Leaf Broth
Seared Basil-Marinated Snapper with Thai Yellow Curry Noodles and Seared Yu Choy
Banana Peanut Butter Tart with Brown Sugar Peanut Crust

23  HANDS-ON DINNER  Saturday, 3:00pm, $150.

Chickpea  Soup with Grilled Lamb Kefta
Orange, Spinach, Black Olive and Grilled Red Onion Salad with Charmoula (Green Herb Dressing)
Moroccan Barbequed Monkfish on Saffron Fig Couscous
Warm Date and Raisin Semolina Pudding with Sesame Caramel Sauce

30  HANDS-ON DINNER  Saturday, 3:00pm, $150.  2 spots left!

Sea Scallops with Cucumber, Basil and Summer Salad
Mussels Billi Bi-Style (with Herbs and Cream)
Glazed Snapper and Radicchio with Sultana Salsa Verde
Tart Cherry Clafoutis

***New classes for the second half of 2018 will be posted in spring!  Please call 413.247.6090 to be added to our mailing list and we’ll send you the new schedule when it comes out–thank you!

2018  3-DAY NEW ENGLAND GETAWAYS :: $695. per person

Market Abundance :: August 10, 11, 12  4 spots left!
Summer Twilight :: September 14, 15, 16
Peak Color & Harvest :: October 5, 6, 7
Peak Color & Harvest :: October 19, 20, 21

Friday – Mid-Afternoon to Evening

After settling in to your hotel room, arrive at Good Stock Farm where Sandy and Angie welcome you with a tour of the property and gardens. Then it’s off to the Good Stock kitchen to kick off the cooking with the first of three Hands-On cooking classes with Sandy. Don your apron and open your recipe packet for this light and informal experience including making pizzas in the wood-burning oven. We have a celebratory welcome toast and unwind a bit with a spirited yet relaxing game of pétanque* before sitting down to an evening country picnic with special wines from our cellar.

Saturday – Late Morning to Evening

We meet at Good Stock Farm and begin our tour winding through the local farmlands surrounding the Connecticut River and stop along the way to pick up produce for this evening’s class. In Deerfield, we drive up the beautiful Mount Sugarloaf for a photo-worthy 360-degree view of the Pioneer Valley. We head to the Greenfield farmer’s market to pick up fresh produce and observe Sandy’s methods for how to choose the best products when faced with so many choices.  After a local farm-fresh snack, we pick up our local farm-raised meat from our friendly butcher in Northampton.  Then it’s back to Good Stock for our Hands-On class using all of the newly acquired fresh products from our journey. After class we enjoy the fruits of our labor over a multi-course dinner at the family table along with special wines from our cellar.

Sunday – Late Morning to Mid-Afternoon

We break some eggs and welcome the day with a relaxed Hands-On brunch/lunch class with more delicious wine pairings. Use some of the tricks-of-the-trade you’ve learned along the way and simply enjoy the camaraderie of cooking and learning together. We cap the weekend with a lovely meal and say goodbye with a little memento from Good Stock Farm in hopes that you visit Massachusetts again soon!

• The 3-Day New England Getaway is $695. per person, and includes three hands-on cooking classes, wines from our cellar and tasty beverages, a tour of the area, a sparkling welcome toast, and little extras along the way to help make your visit unique and memorable. Maximum class size is eight people. The price does not include airfare and lodging–please see below for travel and lodging suggestions!

*Note:  Pétanque is a ball sport similar to bocce. It’s very friendly and easy to play!

How to Reserve a Cooking Class or Getaway Package

• Please call (413) 247-6090 to make reservations. To register we will need your name, phone number, email address and credit card payment. We accept all major credit cards. Your payment is confirmation for the class.

• If you should reach an answering machine when calling, please leave your name, phone number, and the dates you are considering and we will get back to you soon.

About the Cooking Classes

• Prices for the classes are per person. Certain classes may require a minimum number of participants—inquire for details.

• For the Hands-On classes, please wear closed-toe, low, comfortable shoes and keep clothing and jewelry constrained so as not to interfere with equipment and cooking procedures—your safety is our first concern.

• Students in the Hands-On classes will be required to sign a waiver prior to their first class.

• There is free parking in the driveway. Please do not park on the street.

• No smoking is permitted in the house/school, barn or porches.

About Cancellations

• Our class schedule and class sizes are limited so that we may provide a personalized cooking and learning experience.  The cooking classes are non-refundable less than 7 days in advance of the class and the 3-Day Getaway is non-refundable less than 21 days in advance of the package.  You are welcome to send someone in your place if you are unable to attend—just let us know!

• If we are forced to cancel a class, we will attempt to reschedule. If you are unable to make the new date, you will have the option to receive a full refund or attend another class of equal value.

Good Stock Farm  154 Main Street, Hatfield, MA  01038

Phone  413-247-6090
Email  info@goodstockfarm.com
Website  www.goodstockfarm.com
Twitter  @goodstockfarm
Instagram  goodstockfarm

Basic Information for Travel and Accommodations:

The closest airport is Bradley International in Hartford, CT, which is 50 minutes south of Hatfield.  You may also fly direct to Logan International in Boston, MA, which is 1½ hours southeast of Hatfield.

After picking up a rental car, head to Hatfield where there are charming accommodations less than a mile from us at a B & B called the Old Mill Inn http://oldmillinn.ma/.  Your gracious host, Georg, will give our students a 10% discount when using the promo code ‘goodstock’ when booking on line.  At the Old Mill Inn you are only steps away from the Hatfield Market in the center of town and the surrounding historic homes and beautiful pastures.  Georg and Angela also own and offer the same discount at The Brandt House in Greenfield, about 25 minutes away from Hatfield:  http://www.brandthouse.com/

Five miles away there is the Hotel Northampton, http://www.hotelnorthampton.com/, a wonderful old hotel in bustling Northampton, our nearest large town. For a full list of B&B’s in our area, here’s a link from our friendly tourist board:  http://visithampshirecounty.com/stay/bed-and-breakfasts/  

North of us in Franklin County, history buffs will love the 14 museum houses of Historic Deerfield, shoppers will find a totally amazing experience at the original Yankee Candle flagship store, outdoor enthusiasts can spend a day white-water rafting, kayaking, zip-lining, taking a mountain coaster ride, a naturalist riverboat ride on the Connecticut River or just biking on beautiful rural country roads. Art galleries and studios welcome visitors and many B&Bs in Franklin County offer cozy and charming accommodations for weekend getaways. http://www.franklincc.org/


Any Questions??

Feel free to contact us at info@goodstockfarm.com! 
We’re excited to welcome you to our school in the beautiful Pioneer Valley of Western Massachusetts!