We’re proud to have two of our collaborative projects, Cultivating Pathways to Sustainability and Burlington City & Lake Semester, featured by the United Nations University.
Hear from the Shelburne Community School students who joined our chefs and educators this winter to prepare for the statewide youth culinary competition.
Make potting soil for your school garden sprouts (or for your own backyard garden) and dig deeper into what seeds need to grow.
Mount Mansfield Schools and Bone Mountain Farm partner to turn 300 pounds of squash into healthy baked goods for students. Story shared with permission from High Mowing Organic Seeds.
Oregon is applying our whole-school Farm to School Institute model to strengthen connections among classrooms, cafeterias, and local agriculture.
A playful game for introducing new fruits and vegetables from Project Seasons.
Students cooked alongside Shelburne Farms chefs as they prepared for the Jr. Iron Chef VT competition. Try their vibrant hot sauce with your next pepper harvest.
A kid-friendly recipe from our Cultivating Joy and Wonder workshop that's as fun to make as it is to eat! Transform flatbreads into doughy cinnamon-sugar morsels.
Sustain the fall harvest by drying your own herbs for tea, a fun activity for the whole family.
Playing with colors and textures are two great ways to encourage young learners to try new foods, like in this recipe starring vibrant beets.
