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!
Our campus for learning isn't just for our program participants. We welcomed students from the VYCC for a tour, work-and-learn project, and to discuss our regional food systems.
Protecting water quality means continually evaluating our operation and being mindful of the consequences of our actions. Over the years, we've made many changes.
We caught up with the farmers who care for the Farms' land, animals, and produce – here's what's happening on campus in early August:
Even though our Farmyard animals have retired from their working years, their hooves still need looking after.
Craig Newman of Outreach for Earth Stewardship tells us about the four adult ospreys and their chicks that have made the Farms' property their home.
As we leap into summer camps, we asked a couple of our educators to take a look back at a full season of school programs, in words and pictures.
National level decisions aren't slowing our fight against climate change: we’re taking concrete steps towards renewable energy and energy efficiency.
The kitchen is the crucible where our farm-fresh ingredients are transformed into delicious meals - largely unchanged since 1987, it was due for an upgrade.
Here at the Farm, we know that animals have magic. The conference helped us understand that magic a bit better.
