We're excited to open for the 2025 season this weekend! To celebrate, we asked Shelburne Farms staff members to share their favorite places on our working farm campus.
The Shelburne Jr Iron Chef VT team got creative in the Inn Kitchen to develop a delicious dish featuring local foods (including our cheddar!).
A kid-friendly, hands-on project that gives food and fabric scraps a second life.
As our sugaring season winds down, here's what you need to know to select the perfect maple syrup for your intended purpose.
Even in the middle of winter, we're a busy organization, and none of it just "happens." See how your support keeps our programs impactful, the animals healthy, and our campus humming.
How can early educators make the best use of federal and state funding to connect their children to local food and nutrition and agriculture education?
Join us in shaping a more sustainable future with professional learning this year.
We’re sharing a look back at some of our projects, collaborations, and campaigns that helped to propel the farm to school movement forward in 2023.
As part of the 2023–24 Farm to School Institute Adaptation cohort, Connecticut reflects on their experience launching their first statewide Institute.
From cheese selection to arrangement and add-ons, Creamery Manager Andi Wandt shares her secrets for building delicious, non-fussy, and and beautiful cheese boards.
