Watch a harvest day unfold and see what it takes to bring fresh organic produce to the Inn's farm-to-table restaurant and to our community, while serving as a classroom for learning.
The Coach Barn is home base for much of our work with educators every summer, and welcomes our community in various ways. Here's a peek at its evolution over time.
This post was written in 2019 by Marshall Webb, our first Climate Drawdown Coordinator. Marshall died in August 2022, but his life's commitment to climate action continues to inspire us.
The cheese department recently signed on to be part of the "Vermont Green Dairy Cohort," a project of the Vermont Department of Environmental Conservation and Efficiency Vermont. We'll be tracking and improving the environmental footprint of our cheesemaking facility.
When COTS began planning for their new program to involve its families in cooking, they reached out to us for support in working with youth (and adults!) in the kitchen.
We celebrated Sustainable Development Goals (SDGs) Week by bringing the goals to the classroom and envisioning a healthy and just world with 80 third and fourth grade students.
This spring, we've replanted Eastern Cottonwood trees along historic Poplar Drive, as well as young Sycamore trees along the main drive entering the Farm.
Chefs have been cooking this way for centuries, and Chef Jim wants homecooks to use this sort of adaptive cooking to make use of what is already in your kitchen.
In honor of Women's History Month, we recognize the contributions of Aileen Osborn Webb to the local, national, and international craft movement.
I was recently one of ten Burlington area educators who traveled to Hawai’i to explore the power of place-based and culture-based education.
