The transformation of the Coach Barn has begun! Find out what major work has been occurring since August to renew the building as a space for gathering and learning.
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.
Take a sneak peek at our 2023 Holiday Catalog, in mailboxes soon! It showcases our cheddar and maple syrup, and the mission they support.
Cows are a known contributor to climate change, so why do we continue to have cows on our farm? Here are some answers.
At a recent gathering of farmers, dairy manager Sam Dixon discussed our managed grazing system, how climate change is shifting the already unpredictable business of dairy farming, and what we’re doing about it.
On July 12, we fanned out across the organization and campus to capture some behind-the-scenes moments that reflect the depth and breadth of the nonprofit’s work.
Within our pasture-based dairy system, we are pursuing climate mitigation strategies that will help us achieve “net zero” carbon status organization-wide by 2028. One strategy: silvopasture.
A delicious Shelburne collaboration: our raw milk cheddar and Fiddlehead Brewing Company's flagship IPA.
