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.
We collaborated with local partners to create a dinner in celebration of the Abenaki agricultural year. Each dish featured an important Abenaki crop, including this Three Sisters Soup.
Our Market Garden is testing the effectiveness of sheep wool pellets as a nitrogen fertilizer, which could be an important value-added product for farmers raising sheep.
Shelburne Farms and partners hosted the 8th annual gathering of U.N. Regional Centres of Expertise on Education for Sustainable Development -- those from the Americas. Greater Burlington is one these centers.
We caught up with the farmers who care for our land, animals, and produce – here’s what’s been happening on campus this September:
We recently wrapped up a ten-day stretch at the Champlain Valley Fair, providing food and agriculture education to the 100,000+ fair visitors. We're sharing a favorite recipe among the crowd!
This is prime season for gleaning in the Market Garden--harvesting extra produce from the fields for various local food security organizations. Read about what it looks like.
What’s the story behind our raw milk, farmstead cheddar? The Vermont Department of Tourism & Marketing visited to get a behind-the-scenes tour.
Why a new forest management plan must be open and adaptive to the changes we are seeing around us.
We're excited to announce that our Executive Chef John Patterson and Executive Chef Emeritus Jim McCarthy received the 2019 "Best Bite" award for their Beet Tomato Tartare and Blue Corn Pancakes - try their recipes for yourself!
