News and Stories

We asked seasonal inn chef James MacPherson why he chose to move from the restaurant world to the school cafeteria. He shared some pretty inspiring answers.

There’s no wrong or right way to eat our raw milk farmstead cheddar, but there are some basic guidelines you can follow to make your holiday cheese plate worthy of a banquet. Here are few principles to keep in mind.

This account of this past summer's Farm to School Institute was just published on USDA's blog!

How is Vermont's Farm to School movement growing a more sustainable future? Our presentation at the 3rd International Conference on Food Education, EXPO Milan 2015.

Educator Ryan Morra shares his experiences and reflects back on his recent trip to China to share the Farm's Education for Sustainability practices with middle-school students in Yunnan Province.

With a look back at Farm to School Month, read about our pioneering Jr Iron Chef Vermont program via Edible Green Mountains. We're thrilled to see so many other Jr Iron's pop up across the country. And we're excited for 2016's competition!

Exactly a year ago, we joined the Slow Food USA delegation to Terra Madre and Salone del Gusto, Slow Food International's biannual gathering in Italy. 3,000 delegates from 130 countries celebrate and save our food identities and multicultural heritage. Here’s a flashback via Edible Green Mountains.

Try this Kale Pesto recipe from New School Cuisine cookbook, adjusted for a more family-sized batch.

While the fall colors are in full show in Vermont, I'm heading to Kunming, China to share Education for Sustainability practices with students, teachers, and community members.