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 hoop barn at the Dairy just got a roof lift! At 19 years old, the original roof was ready for a replacement.
It's a rare batch of cheese that makes it to a four-year cheddar. Find out what it takes to make the grade.
School nutrition professionals gathered with Vermont FEED to consider how to feed students nourishing meals on a budget — that they will actually eat.
The Farm is pleased to announce that Robin Turnau, former CEO of Vermont Public Radio, has joined Shelburne Farms as Chief Advancement Officer.
The summer drought in the Champlain Valley has been hard on our pastures and fields, with impacts rippling out through the dairy and cheesemaking. Here's how they've been coping.
Chef Jim McCarthy takes food waste seriously, “I like to think about how we can use all the food that is delivered to our kitchen.”
Yestermorrow Design/Build School has been a partner for 20 years, helping us improve our educational campus as their students learn important design/build skills.
Our 6-Month Cheddar brought home a blue ribbon at the American Cheese Society's annual Judging and Competition.
Nearly 100 educators, school nutrition staff, administrators, farmers, and regional Farm to School organizations gathered for the Farm to School Institute.
