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.
Head Cheesemaker Helen Cowan answers your top five questions that our cheesemakers are often asked during "Meet a Cheesemaker."
Use up everything bursting from your garden to make this delicious one-pot meal.
We asked Duncan Murdoch, a Certified Nature & Forest Therapy guide, a few questions about "Forest Bathing" walks, which he offers regularly at the Farm.
We’ve partnered with the Winooski School District to create a summer school program with time both on the farm and in the classroom - read more and get activity inspiration!
A collaboration between Chef John Patterson and Chef Kyle Knall of Stone Bank Farm to celebrate the caraflex cabbage.
Vermont FEED joined the National Farm to School Network for a special webinar sharing their Farm to School Institute model and innovative adaptations of the model happening across the country.
A recent state investigation reported discrimination against Clemmons Family Farm. We stand with them and are dedicated to cultivating learning for building a just and safe community together.
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.
An early summer recipe to celebrate the abundance of July zucchini from Chef John Patterson.