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.
Our Market Garden is testing the effectiveness of sheep wool pellets as a nitrogen fertilizer, which could be an important value-added product for farmers raising sheep.
We caught up with the farmers who care for our land, animals, and produce – here’s what’s been happening on campus this September:
This is prime season for gleaning in the Market Garden--harvesting extra produce from the fields for various local food security organizations. Read about what it looks like.
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?”
