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.
As we opened the Inn & Restaurant doors this season, we asked Executive Chef Jim McCarthy, “What current dishes best represent our approach or food philosophy?”
Tanya, who runs a 4-star, registered home childcare in Winooski, shares how her experience last summer at our Project Seasons for Young Learners workshop was "life-changing."
Water leaks and stains are something to be feared in a historic house. When we discovered one, it led to multiple restoration projects to help preserve the Inn's historic integrity.
A new series of monitoring stations along the Lone Tree Hill Trail will help us track and teach about climate change at a micro-level, through the study of plant phenology.
Discover what inspires, motivates, and changes farmers and educators as they work to grow and strengthen their farm-based education programs.
It is always exciting to experiment with growing new plants in our organic Market Garden to show the wonderful variety of foods that can be grown in Vermont. Our latest experiment is saffron.
Market Gardener Lynn Wolf went looking for a way to more efficiently shell the popcorn and blue corn that we grow. It led to a discovery -- and a solution!
What is an Equity Assessment? Why is the Farm conducting one? Find out more about the Farm's work around equity, access, inclusion, and diversity.
