Cheese pairings are delicious, but can be daunting. Tom demystifies it by sharing some of his favorites. But always: eat cheese with what you like!
Watch Vermont FEED's webinar recording and find related resources to bring food system eduction alive both in the classroom and online environment.
With fewer seasonal hires due to COVID-19 and a commitment to "Unlawning" and "Raising the Blade," Shelburne Farms is dramatically reducing lawn mowing this season.
Have you ever had a front row seat to a Chicken Parade? Here’s your chance! Learn some fun facts about chickens and see what our flock is up to this time of year.
A favorite recipe from our Farm to School cookbook, New School Cuisine, scaled down for a family-sized portion.
Farm to Early Childhood applies our "3C Model" (Classroom, Cafeteria/Kitchen, and Community) to engage families and young learners in agricultural and nutritional learning.
Dive deeply into your education for sustainability work with this month-long summer program. Reflect, learn, and collaborate with colleagues from across the country.
How can we build on place-based education to offer an even more holistic and meaningful educational experience centered on building a thriving community?
We all know the main ingredient in cheese is milk, but most cheeses also contain salt, cultures and rennet. Rennet is fascinating, yet it isn't well understood by most people.
How do you conduct experiential education and reconnect students to community and place during a pandemic? With great creativity.
