Burlington students from share what surprised them most when learning from the land and the people who steward it.
When COTS began planning for their new program to involve its families in cooking, they reached out to us for support in working with youth (and adults!) in the kitchen.
We celebrated Sustainable Development Goals (SDGs) Week by bringing the goals to the classroom and envisioning a healthy and just world with 80 third and fourth grade students.
This spring, we've replanted Eastern Cottonwood trees along historic Poplar Drive, as well as young Sycamore trees along the main drive entering the Farm.
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.
In honor of Women's History Month, we recognize the contributions of Aileen Osborn Webb to the local, national, and international craft movement.
I was recently one of ten Burlington area educators who traveled to Hawai’i to explore the power of place-based and culture-based education.
Jorge Yagual recently joined Shelburne Farms as professional learning and farm to school educator. His journey here perfectly captures the rippling impact of our work with educators.
Fun and whimsy are the words that guide Josh as he selects what crops to grow in 2019 for the Inn's farm-to-table restaurant. There's a lot to plan for.
Ari Sadri reflects back on the welcome he's received from guests, the power of this place as a "home" to many, and the profound support for the Farm's educational mission.
