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.
There are countless reasons why learning about food on a working farm is meaningful, but one of the most powerful is also the simplest: getting kids to try new things.
Our campus for learning isn't just for our program participants. We welcomed students from the VYCC for a tour, work-and-learn project, and to discuss our regional food systems.
Protecting water quality means continually evaluating our operation and being mindful of the consequences of our actions. Over the years, we've made many changes.
We caught up with the farmers who care for the Farms' land, animals, and produce – here's what's happening on campus in early August:
Even though our Farmyard animals have retired from their working years, their hooves still need looking after.
Craig Newman of Outreach for Earth Stewardship tells us about the four adult ospreys and their chicks that have made the Farms' property their home.
As we leap into summer camps, we asked a couple of our educators to take a look back at a full season of school programs, in words and pictures.
National level decisions aren't slowing our fight against climate change: we’re taking concrete steps towards renewable energy and energy efficiency.
The kitchen is the crucible where our farm-fresh ingredients are transformed into delicious meals - largely unchanged since 1987, it was due for an upgrade.
