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.
Teachers from our 2019-2020 Climate Resiliency Fellowship offer their thoughts on teaching about climate change – and teaching in general – through COVID-19.
Lynn Wolfe, Shelburne Farms Assistant Market Gardener, was awarded UVM's 2020 James W. Marvin Award in Conservation & Science for her work in maple sugaring education.
The Farm's long-term effort to provide for embattled little brown bats (but keep them out of the Inn!) is bearing fruit — and bats!
With the sun shining for a long stretch in late May, we had great hot, dry weather for the season’s first haying.
At this profound moment in our country, as so many of us seek to educate ourselves to dismantle systemic racism, here are a few resources that our staff have found helpful.
We are proud to be supplying our cheese to the “Farmers to Families” Food Box program—Vermonters feeding Vermonters during COVID-19.
Watch Vermont FEED's webinar recording and find related resources to bring food system eduction alive both in the classroom and online environment.
With fewer seasonal hires due to COVID-19 and a commitment to "Unlawning" and "Raising the Blade," Shelburne Farms is dramatically reducing lawn mowing this season.
