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 Farm was recently inspired by other dedicated educators at the UN Regional Centers of Expertise Conference of the Americas in Curitiba, Brazil. Greater Burlington was recognized as a Regional Center of Expertise on Education for Sustainable Development in 2015.
This fall we've done a lot of forestry work to prepare for next year's sugaring season. Our forests are another thread in the fabric of our (and all of Vermont's) working landscape.
We recently received a "High Five" award from King Street Center. Educator Linda Wellings reflects back on all we do for King Street kids -- and all that they do for us.
Have you seen the butterfly on our label? In spring of 2016, we became Vermont's first third-party verified non-GMO cheesemaker and one of the first farmstead producers of GMO-free cheese in the nation.
We share author, food activist, and fermentation guru Sandor Katz's fervor for getting everyone involved with the food we eat. Inspired by Katz's work, we brought fermentation into the outdoor classroom with our preschoolers.
Just a rundown on what's happening on the Farm at this quieter time of year. It's not as quiet as you might think!
This delicious recipe combining our smoked cheddar with apples will be a guaranteed hit at any dinner table this holiday season.
How do you galvanize teachers and students to address the most pressing sustainability issues of our time? To start, you get them all in one room. That's what we did on September 21 to launch of year of learning and change.
Shelburne Explorers 4-Hers select a calf in the spring, then work with it all summer long to show at fairs.They learn so much about commitment, perseverance, and other life lessons. And they get to snuggle with calves.
