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.
A team of restoration masons has spent the season giving the Inn's eleven chimney's some needed TLC. The pandemic made it possible.
Students dig into big questions surrounding sustainability in year-long, school-wide project.
Through partnerships and our own programming, we offer the opportunities for all ages to explore the natural landscape, learn from experts, and engage with the big ideas of sustainability.
From workshop idea to international program, camp empowers kids to think global, act local.
Our Inn Kitchen shares two delicious salad dressing recipes to put to good use this season featuring two of our most popular farm exports: cheddar cheese and maple syrup.
This storied vegetable nearly disappeared, but has reemerged in the African American community (and in our own Market Garden), as a touchstone with that community's deep farming heritage.
Exterior restoration of historic Breeding Barn at Shelburne Farms to be completed under new grant award.
A resource to support you in doing more place-based education. Always a powerful approach to learning, place-based education is also a powerful answer to COVID-19.
Winooski high school students immerse themselves in learning at Shelburne Farms, demonstrating their grasp of the Big Ideas of Sustainability, systems thinking, and the excitement of learning!
