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.
Three activities for learners of all ages from the Vermont Energy Education Program.
As founding members and partners of the Vermont Cheese Council, we are thrilled to be celebrating the Council’s first Vermont Cheese Week, September 7–15!
Meet the skilled professionals whose work this season (and for years), helps maintain and conserve the Inn's historic character.
Discover this special corner of the Children's Farmyard Garden planted by our partners from Gedakina.
Spoonful Herbals shares their recipes for delicious beverages for unwinding, connecting with the land, and appreciating the flavors of summer.
The historic Coach Barn will soon be undergoing a transformation to make it an even more inspirational place for gathering and learning. See what's in store.
We're experimenting with how biochar--a carbon-rich product made from the controlled burning of biomass--might fit into our climate action plan and also benefit other areas of our farming system.
Montpelier High School's inaugural Solon Soup for the Soul stands as a testament to the enduring power of collaboration, compassion, and the simple act of sharing a meal.
Creamery Manager Andi Wandt shares one of her favorite recipes using our farmstead cheddar: pimento cheese.
