Watch a harvest day unfold and see what it takes to bring fresh organic produce to the Inn's farm-to-table restaurant and to our community, while serving as a classroom for learning.
With sugaring season upon us again, we're resharing an earlier story about being recognized as a "Bird-Friendly Sugarbush" by Audubon Vermont, and why it matters.
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.
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.
Shelburne Farms has set a goal to achieve net zero by 2028. How do you go about tackling a goal like that? Our Climate Action Advisor, Connor Stedman, shares his thoughts.
UVM student and farmyard educator Catherine Ziac tackles the question of how animal enrichment might affect the welfare of our education animals and their human interactions.
Educators, including Shelburne Farms staff, from these two very different places are, in fact, partners in place-based research and shared learning.
What does sugaring in a changing climate look like? For us, right now, it looks like... just sugaring. But that’s not to say all is healthy in the woods.
In response to climate change, we’re dialing in our practices to manage the micro-environment around the plants. Then we build resilience in the whole system through soil health.
A new Motus radiotelemetry tracking station has been installed at the dairy. It's a great way for us to support wildlife research at the farm and beyond.
