Teachers in Shelburne Farms’ Climate Resiliency Fellowship visited Hurricane Island, where waters are rapidly warming—and adaptations are underway.
A autumnal, kid-friendly recipe adapted from New School Cuisine, our first-of-its-kind cookbook for school nutrition professionals.
Executive Chef John Patterson's quick, light sauce for enjoying the bounty of tomato season.
Spoonful Herbals shares their recipes for delicious beverages for unwinding, connecting with the land, and appreciating the flavors of summer.
Creamery Manager Andi Wandt shares one of her favorite recipes using our farmstead cheddar: pimento cheese.
The Shelburne Jr Iron Chef VT team got creative in the Inn Kitchen to develop a delicious dish featuring local foods (including our cheddar!).
A quick, simple, and adaptable snack recipe with rave reviews from students and teachers alike.
A recipe by Brooklyn-based culinary arts instructor Dylana DeGannes, and how cooking can empower youth.
Executive Chef John Patterson shares a recipe for a key condiment on his dish for the 2023 Vermont Fresh Network Forum Dinner.
Try the "recipes" we cooked up during Cultivating Joy & Wonder, our annual professional learning workshop for early childhood educators.
