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.

We're far from "finishing touches" on the Coach Barn, but take a walk through the main rooms, and start to imagine how this building will feel as an historic, year-round, sustainably designed space for learning and convening.

Watch a harvest day unfold and see what it takes to bring fresh organic produce to the Inn's farm-to-table restaurant and to our community, while serving as a classroom for learning.

"Compost happens." But with some assists, it can be a much more biologically and organically rich additive to our gardens. Find out what changes Josh is implementing this season.

Spring may have been dragging its feet a bit, but no longer. The signs are all around us. Here's what we've been observing across our farm campus that get us excited for spring!

How far have we advanced towards our goal of being Net Zero by 2028, when the farm will be capturing more greenhouse gases than we produce on campus? Here are our climate actions and their impact to date. 

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.

Ongoing work is focusing on the Coach Barn's historic fabric. Through the reconstruction and renovation of the 125-year-old barn, we keep asking: How can we honor a building’s past while adapting it for the future?

Thanks to many generous donors, we exceeded our Campaign for Shelburne Farms goal and met the Robert W. Wilson Trust $5M Challenge! (The animals were nervous.)