The transformation of the Coach Barn has begun! Find out what major work has been occurring since August to renew the building as a space for gathering and learning.
A hearty soup from the Inn Kitchen to celebrate the late autumn harvest.
Watch and learn how to make butter - all you need is some heavy cream, a jar, a song, and some friends!
A recording of a fall 2020 panel webinar with Shelburne Farms staff and additional educators.
Sari Beth Rosenberg, Shelburne Farms Fellow and teacher at the High School for Environmental Studies in NYC, shares how school clubs can keep connections and student voice alive during remote learning.
To make the outdoors a genuine teaching partner during Covid, not just a backdrop, teachers need to give students different types of support. With those supports, students can gain so much! Learn how.
As the Farm Store and Inn Kitchen prepared foods have emerged as a market for our organic produce, we've been working to extend the growing season in our Market Garden.
To celebrate Farm to School Month this October, the Inn Kitchen reimagined a staple recipe from our first-of-its-kind cookbook for school nutrition professionals: kale pesto!
What really matters when it comes to youth voice and Farm to School? We spoke with a NYC 2020 Farm to School Institute team to find out what has proven successful for them.
Feeding our youngest children healthy food, providing professional development to Vermont’s early educators is an integral focus for Vermont FEED.
