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.
A young girl's diary from 100 years at Shelburne Farms finds new life with students on a school program at the Farm.
This self-proclaimed "play book" and "road map with a moral compass" lays out the most impactful steps humanity should/could/must take to combat climate change. Dip or dive in. There's so much here to learn.
Inn Restaurant Executive Chef Jim McCarthy shares his recipe with our raw milk, farmstead smoked cheddar in the mix.
An inspiring story of how a school found purpose and vision in the idea of sustainability. Walter Huston of Perkins Academy is an alum of our EFS Leadership Academy.
This book helps me remember that although we can feel isolated and overwhelmed by the world, we are not alone. We are part of the natural world and, if we care to listen and notice, the plants can be our teachers, just as we are for our students.
Immigrant and refugee children from Sara Holbrook New Arrivals Camp discover the Farm, new language skills, and a community when they join us each summer.
This summer, Chef Jim McCarthy and our smoked cheddar were featured in Hannaford's Fresh Magazine as part of a recipe collection for picnic foods!
There are countless reasons why learning about food on a working farm is meaningful, but one of the most powerful is also the simplest: getting kids to try new things.
Our campus for learning isn't just for our program participants. We welcomed students from the VYCC for a tour, work-and-learn project, and to discuss our regional food systems.
