A summer of Farm-to-Table dining means a winter of garden planning. A recent meeting of our garden, chef, and store teams reveals all that's behind sharing fresh, sustainable, farm-grown food.
The Farm is pleased to announce that Robin Turnau, former CEO of Vermont Public Radio, has joined Shelburne Farms as Chief Advancement Officer.
The summer drought in the Champlain Valley has been hard on our pastures and fields, with impacts rippling out through the dairy and cheesemaking. Here's how they've been coping.
Chef Jim McCarthy takes food waste seriously, “I like to think about how we can use all the food that is delivered to our kitchen.”
Yestermorrow Design/Build School has been a partner for 20 years, helping us improve our educational campus as their students learn important design/build skills.
Our 6-Month Cheddar brought home a blue ribbon at the American Cheese Society's annual Judging and Competition.
Nearly 100 educators, school nutrition staff, administrators, farmers, and regional Farm to School organizations gathered for the Farm to School Institute.
When our cows transition each spring from their indoor winter diet of hay and baleage to a summer outdoor diet of pasture grasses, we have to adjust our cheesemaking accordingly.
As we opened the Inn & Restaurant doors this season, we asked Executive Chef Jim McCarthy, “What current dishes best represent our approach or food philosophy?”
