Our one-year cheddar earned a blue ribbon at the American Cheese Society's annual conference and competition, one of 49 ribbons for Vermont cheeses.
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.
Ari Sadri reflects back on the welcome he's received from guests, the power of this place as a "home" to many, and the profound support for the Farm's educational mission.
We get asked a lot of questions at Farmers Markets. Here are seven of the most common questions and answers. Working the Market is one of my favorite parts of my job -- sharing Shelburne Farms with locals, regular customers, and visitors!
A Jr Iron Chef VT award-winning recipe developed by Chef Jim McCarthy and his student culinary team.
