We're excited to open for the 2025 season this weekend! To celebrate, we asked Shelburne Farms staff members to share their favorite places on our working farm campus.
UPDATED: When our cows transition each spring from their indoor winter diet of hay and baleage to a summer outdoor diet of pasture grasses, we have to adjust our cheesemaking accordingly.
Educators Jess Angell, Katherine McHenry, and Mat Heald share what's changed—in them and in their teaching practice—as a result of certificate coursework.
As part of the Vermont Farm to School & Early Childhood Network, we help show lawmakers the power of food education—like these enthusiastic testimonies from Burlington elementary students.
"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.
Highlights from teachers in the Watershed for Every Classroom program this year.
As we eagerly await the growing season, our Kitchen Team makes delicious use of local storage crops, like the bayou belle sweet potato.
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!
In Burlington City & Lake Semester, curiosity is both a mindset and a practice. When we allow ourselves to wonder, writes teacher Dov Stucker, we can easily shift the culture, purpose, and impact of learning.
