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.
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.
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?”
Tanya, who runs a 4-star, registered home childcare in Winooski, shares how her experience last summer at our Project Seasons for Young Learners workshop was "life-changing."
Water leaks and stains are something to be feared in a historic house. When we discovered one, it led to multiple restoration projects to help preserve the Inn's historic integrity.
A new series of monitoring stations along the Lone Tree Hill Trail will help us track and teach about climate change at a micro-level, through the study of plant phenology.
