Burlington students from share what surprised them most when learning from the land and the people who steward it.
These staff-favorite meatballs from Chef Jackie Major are perfect for feeding a crowd and especially delicious with their sweet and tangy sauce.
Nancy talks about what inspired her art, the materials she used, her creative process, and the impact she hopes her art will have on how people experience the barn.
Owls are cool. From their enormous eyes to their silent flight, discover more of their incredible adaptations, and consider how we all can coexist in the world we share.
Oregon is applying our whole-school Farm to School Institute model to strengthen connections among classrooms, cafeterias, and local agriculture.
Enjoy images from our Shelburne Farms 2026 Wall Calendar as screensavers or cell phone wallpapers. With our thanks and appreciation.
Here's a snowy outdoor activity for family or friends that will help light up winter's dark and chase the gloom away.
In Vermont, yellow and red onions are harvested from August to well into the fall. With the early crop, our summer campers cooked up this delicious savory onion jam.
We’re proud to have two of our collaborative projects, Cultivating Pathways to Sustainability and Burlington City & Lake Semester, featured by the United Nations University.
