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.
We're far from "finishing touches" on the Coach Barn, but take a walk through the main rooms, and start to imagine how this building will feel as an historic, year-round, sustainably designed space for learning and convening.
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.
They may look like scallions, but spring onions offer a flavor all their own. Learn how we grow them and serve them in restaurant. Plus, staff tips for home cooks.
Native pollinators need one thing above all: a safe, pesticide-free habitat filled with native plants. You can help. Find out how!
After a year teaching with Shelburne Farms and Burlington City and Lake, 2024 UVM grad Emily Taylor shares her reflections on place-based education.
UPDATED: When our cows transition each spring from their indoor winter diet of hay and baleage to a summer outdoor diet of pasture grasses, we have to adjust our cheesemaking accordingly.
Educators Jess Angell, Katherine McHenry, and Mat Heald share what's changed—in them and in their teaching practice—as a result of certificate coursework.
As part of the Vermont Farm to School & Early Childhood Network, we help show lawmakers the power of food education—like these enthusiastic testimonies from Burlington elementary students.
"Compost happens." But with some assists, it can be a much more biologically and organically rich additive to our gardens. Find out what changes Josh is implementing this season.
