Cheese pairings are delicious, but can be daunting. Tom demystifies it by sharing some of his favorites. But always: eat cheese with what you like!
5th grade teacher Aziza Malik, one of our teacher alumni, built an indigenous perspective into her place-based curricula.
As we expand our sugarbush to increase production this year, we invited long-time sugarmaker David Marvin to assess our strategy and plans for the woodlands.
To many people, our Fellowship program for recent college graduates is kind of a "hidden" piece of the Farm. But its impacts loom large, as a recent alum of the program shares in this reflection.
For a taste of the competition, try Green Mountain Technology & Career Center’s recipe for Rich and Creamy Ratatouille in a Roasted Pepper Sauce, which won the 2019 Crowd Pleaser Award.
We recently lost our dear donkey, Dudley, to old age. He was a longtime fixture in the Children's Farmyard. Look back on his years with us.
While many pumpkins are carved into jack o’lanterns for trick or treating, many remain intact. It is easy to forget that these squash are edible, and a great way to engage children in cooking after the holiday.
October is National Farm to School Month, a time to celebrate connections happening all over the country between children and local food. Here are some of the highlights from the month's festivities and initiatives.
Our Cultivating Pathways to Sustainability Program challenges teams of students to make a difference in their communities by addressing one of the U.N. Sustainable Development Goals at the local level.
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.
