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!

We caught up with the farmers who care for the Farms' land, animals, and produce – here's what's happening on campus in early August:

Even though our Farmyard animals have retired from their working years, their hooves still need looking after.

Here at the Farm, we know that animals have magic. The conference helped us understand that magic a bit better.

Farm cows are work animals with one role: to make milk for our farmhouse cheddar. But as Renée LaCoss, herdsman at our Dairy for 15 years shares, bonds develop.

We share author, food activist, and fermentation guru Sandor Katz's fervor for getting everyone involved with the food we eat. Inspired by Katz's work, we brought fermentation into the outdoor classroom with our preschoolers.