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.
Here are a few glimpses into what -- and how -- our staff have been doing since COVID-19 hit in mid-March, gleaned from our weekly staff newsletters.
Creamery Manager Maddy Born reflects back on how her work at the Farm has changed her life.
Spoonful Herbals wants you to get outside and make food from the land well before your basil grows in.
Here’s how our cheddar and Farm products are making their through our local food system (and beyond) to you.
Shelburne Farms staff was asked, "What books and experiences influenced you to get involved in environmental work?"
What makes vultures so fascinating, unique, and ecologically valuable? Find out in this online adaptation of our regular family program about vultures!
How people at Shelburne Farms experienced and responded to the Spanish Flu pandemic is remarkably similar to the response to the coronavirus today. The key? Volunteers doing a LOT of sewing.
The final days of March marked the end of a productive 2020 sugaring season, thanks in part to the expansion of our sugarbush over the winter.
A new installment of ideas -- activities and games -- to play with young children to deepen their connection to nature.
