Our one-year cheddar earned a blue ribbon at the American Cheese Society's annual conference and competition, one of 49 ribbons for Vermont cheeses.
Shelburne Farms staff was asked, "What books and experiences influenced you to get involved in environmental work?"
The Climate Resiliency Fellowship is a 12-month program for K-12 educators from New England who are committed to learning and teaching about climate change.
As we expand our sugarbush to increase production this year, we invited long-time sugarmaker David Marvin to assess our strategy and plans for the woodlands.
This post was written in 2019 by Marshall Webb, our first Climate Drawdown Coordinator. Marshall died in August 2022, but his life's commitment to climate action continues to inspire us.
We’re excited to get behind the work of Lawn to Lake, a partnership of organizations devoted to water quality protection in Lake Champlain and its watershed.
The summer drought in the Champlain Valley has been hard on our pastures and fields, with impacts rippling out through the dairy and cheesemaking. Here's how they've been coping.
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.”
A new series of monitoring stations along the Lone Tree Hill Trail will help us track and teach about climate change at a micro-level, through the study of plant phenology.
