This year, the Vermont Cheese Council has added an additional day to the Cheese Fest dedicated to educational seminars for the biggest curd nerds!

A wet spring and early summer has affected our haying production and schedule, although yields and quality are good. It appears there's no "normal" anymore.

Fun and whimsy are the words that guide Josh as he selects what crops to grow in 2019 for the Inn's farm-to-table restaurant. There's a lot to plan for.

The hoop barn at the Dairy just got a roof lift! At 19 years old, the original roof was ready for a replacement.

The summer drought in the Champlain Valley has been hard on our pastures and fields, with impacts rippling out through the dairy and cheesemaking. Here's how they've been coping.

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?”

Discover what inspires, motivates, and changes farmers and educators as they work to grow and strengthen their farm-based education programs.

It is always exciting to experiment with growing new plants in our organic Market Garden to show the wonderful variety of foods that can be grown in Vermont. Our latest experiment is saffron.

Market Gardener Lynn Wolf went looking for a way to more efficiently shell the popcorn and blue corn that we grow.
It led to a discovery -- and a solution!