Our own Aimee Arandia Østensen is among those featured in a zine showcasing stewards of Vermont.
A behind-the-scenes look at the future farmers, aspiring veterinarians, and young animal lovers who help care for our herd.
Discover this special corner of the Children's Farmyard Garden planted by our partners from Gedakina.
We're experimenting with how biochar--a carbon-rich product made from the controlled burning of biomass--might fit into our climate action plan and also benefit other areas of our farming system.
Our dairy team works every day to make high quality milk from healthy cows raised on pasture. See just some of what they do from pre-dawn to dusk to achieve that goal, and to share the world of dairy farming with others.
We asked our land managers (dairy, gardens, and forests) how they're adjusting to more unpredictable weather patterns brought on by climate change.
As our sugaring season winds down, here's what you need to know to select the perfect maple syrup for your intended purpose.
We boiled our first maple syrup this year on February 5th–the earliest date in memory. Is this climate change at work? We look at our data.
Most of the cheddar we make is aged here on our campus. A tiny percentage—about 1.5%—takes a different journey.
Two generations of Dixons chat about their careers in farming and cheesemaking at Shelburne Farms, and the love of the land, craft, and cheese that unites them.
