Our one-year cheddar earned a blue ribbon at the American Cheese Society's annual conference and competition, one of 49 ribbons for Vermont cheeses.
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.
Since participating in James Beard Foundation's Boot Camp here at the Farm, a three-day intensive training for chefs in policy and advocacy, I’ve been reflecting on the synchronicities between our organizations, despite our differing roles within the food sector.
Outreach for Earth Stewardship has been a partner with Shelburne Farms since 1997. Find out more about their work ahead of their upcoming "Birds Take Flight" celebration.
We've done a lot this year on Phase 3 of the Formal Gardens Restoration Project, with more to come this fall. Here's what's been happening.
It's not time to roll back childhood nutrition standards. It's time to better reinforce them with comprehensive farm to school programs
Hot, stormy weather threatened the early hours of the Vermont Cheesemakers Festival, but fortunately, the sun came out for a great event -- to showcase our own cheese and that of so many other artisanal producers.
As “wishing stones,” skipping stones, jewelry, and art, these flat gray stones streaked with unmistakable white lines are a signature of Lake Champlain beaches. I’ve always wondered “What’s their story?”
