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.
Have you ever had a front row seat to a Chicken Parade? Here’s your chance! Learn some fun facts about chickens and see what our flock is up to this time of year.
A favorite recipe from our Farm to School cookbook, New School Cuisine, scaled down for a family-sized portion.
Farm to Early Childhood applies our "3C Model" (Classroom, Cafeteria/Kitchen, and Community) to engage families and young learners in agricultural and nutritional learning.
Dive deeply into your education for sustainability work with this month-long summer program. Reflect, learn, and collaborate with colleagues from across the country.
How can we build on place-based education to offer an even more holistic and meaningful educational experience centered on building a thriving community?
We all know the main ingredient in cheese is milk, but most cheeses also contain salt, cultures and rennet. Rennet is fascinating, yet it isn't well understood by most people.
How do you conduct experiential education and reconnect students to community and place during a pandemic? With great creativity.
Vermont FEED's leadership update on supporting school meals, farmer-school relationships, and nutrition and agricultural education during school closures.
Since 2006, we’ve had Navajo-Churro sheep at Shelburne Farms. Find out why -- and the new beautiful product that we've made from their wool.
