How far have we advanced towards our goal of being Net Zero by 2028, when the farm will be capturing more greenhouse gases than we produce on campus? Here are our climate actions and their impact to date.
Spoonful Herbals wants you to get outside and make food from the land well before your basil grows in.
Throughout the years in our Farm to School work, favorite recipes have risen to the top, including this flexible breakfast or snack by Chef Jim McCarthy.
While many pumpkins are carved into jack o’lanterns for trick or treating, many remain intact. It is easy to forget that these squash are edible, and a great way to engage children in cooking after the holiday.
We collaborated with local partners to create a dinner in celebration of the Abenaki agricultural year. Each dish featured an important Abenaki crop, including this Three Sisters Soup.
We recently wrapped up a ten-day stretch at the Champlain Valley Fair, providing food and agriculture education to the 100,000+ fair visitors. We're sharing a favorite recipe among the crowd!
We're excited to announce that our Executive Chef John Patterson and Executive Chef Emeritus Jim McCarthy received the 2019 "Best Bite" award for their Beet Tomato Tartare and Blue Corn Pancakes - try their recipes for yourself!
The 2019-20 Northeast Farm to School Institute cohort rolled up their sleeves for the first-ever Institute Salad Competition!
Chefs have been cooking this way for centuries, and Chef Jim wants homecooks to use this sort of adaptive cooking to make use of what is already in your kitchen.
A Jr Iron Chef VT award-winning recipe developed by Chef Jim McCarthy and his student culinary team.
