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 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.
Chef Jim created this holiday-table-worthy recipe to feature the second release of our collaboration with Fiddlehead Brewing Co., our IPA-infused Beer Cheddar.
This Moroccan-inspired dish is one of Chef Jim’s favorites, using a savory yogurt to pair with sweetly-seasoned roast Brussels sprouts.
Chef Jim McCarthy takes food waste seriously, “I like to think about how we can use all the food that is delivered to our kitchen.”
