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.
The cheese department recently signed on to be part of the "Vermont Green Dairy Cohort," a project of the Vermont Department of Environmental Conservation and Efficiency Vermont. We'll be tracking and improving the environmental footprint of our cheesemaking facility.
When COTS began planning for their new program to involve its families in cooking, they reached out to us for support in working with youth (and adults!) in the kitchen.
We celebrated Sustainable Development Goals (SDGs) Week by bringing the goals to the classroom and envisioning a healthy and just world with 80 third and fourth grade students.
This spring, we've replanted Eastern Cottonwood trees along historic Poplar Drive, as well as young Sycamore trees along the main drive entering the Farm.
Chefs have been cooking this way for centuries, and Chef Jim wants homecooks to use this sort of adaptive cooking to make use of what is already in your kitchen.
In honor of Women's History Month, we recognize the contributions of Aileen Osborn Webb to the local, national, and international craft movement.
I was recently one of ten Burlington area educators who traveled to Hawai’i to explore the power of place-based and culture-based education.
Jorge Yagual recently joined Shelburne Farms as professional learning and farm to school educator. His journey here perfectly captures the rippling impact of our work with educators.
Fun and whimsy are the words that guide Josh as he selects what crops to grow in 2019 for the Inn's farm-to-table restaurant. There's a lot to plan for.
