Educators Jess Angell, Katherine McHenry, and Mat Heald share what's changed—in them and in their teaching practice—as a result of certificate coursework.
They may look like scallions, but spring onions offer a flavor all their own. Learn how we grow them and serve them in restaurant. Plus, staff tips for home cooks.
"Compost happens." But with some assists, it can be a much more biologically and organically rich additive to our gardens. Find out what changes Josh is implementing this season.
Spring may have been dragging its feet a bit, but no longer. The signs are all around us. Here's what we've been observing across our farm campus that get us excited for spring!
"I think everybody should go out into their communities and look for that sugarhouse steam, then stop in. Sugar makers are super friendly and super hardworking, so be respectful, but definitely go taste test. It's the best."
A summer of Farm-to-Table dining means a winter of garden planning. A recent meeting of our garden, chef, and store teams reveals all that's behind sharing fresh, sustainable, farm-grown food.
A behind the scenes look at how we evaluate each of our cows every year to help us improve the herd's overall health and productivity.
Take a fall stroll at the farm, and enjoy a moment of peace and connection to the natural and agricultural world. Here are some of our favorite spots.
Take a peek at our 2024-2025 Catalog! It showcases our cheddar and maple syrup, and the educational mission they support.
We talk a lot about the "Sun to Cheese" story. We even offer a tour by that name. Find out what it means, and the ultimate source of the cheddar you enjoy.
