A summer of Farm-to-Table dining means a winter of garden planning. A recent meeting of our garden, chef, and store teams reveals all that's behind sharing fresh, sustainable, farm-grown food.
With sugaring season upon us again, we're resharing an earlier story about being recognized as a "Bird-Friendly Sugarbush" by Audubon Vermont, and why it matters.
Three young educators share what they learned in time spent teaching as Shelburne Farms fellows.
Tune into the Northeast Farm to School Podcast! Montpelier High School shares how they practice food system education—from school-wide meals to a student-run crepe truck.
Clean out your chest freezer with this adaptable, low and slow recipe from Chef Matthew Merrifield.
Ongoing work is focusing on the Coach Barn's historic fabric. Through the reconstruction and renovation of the 125-year-old barn, we keep asking: How can we honor a building’s past while adapting it for the future?
Schools demonstrated the power of farm to school during the recent Farm to Plate Gathering storytelling hour, as they shared their experiences connecting learning and school meals with the agricultural community.
Thanks to many generous donors, we exceeded our Campaign for Shelburne Farms goal and met the Robert W. Wilson Trust $5M Challenge! (The animals were nervous.)
A behind the scenes look at how we evaluate each of our cows every year to help us improve the herd's overall health and productivity.
