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!
Zebrowski’s installations throughout the Farm catalyze conversations about the environment.
On Sunday, September 11, 2016, the Old Dairy Barn at Shelburne Farms burned to the ground, likely due to a lightning strike. No animals or people were hurt.
What does instruction around the critical, yet sensitive issue of climate change look like? And what does "climate literacy" mean? Teachers at our Education for Sustainability Institute this past summer found out.
Visit several of the farms who opened their doors for this year's Open Farm Week, and discover how connecting to farm food and fiber is good for all of us.
We welcomed educators from near and far this summer — from Texas to Quebec and Indiana to Hawaii — every one bringing their commitment to educating for a sustainable future.
Couldn't make it to this year's VT Cheese Fest? Learn what makes Vermont clothbound cheddar special -- Cabot, Grafton, and our own clothbound.
Guido Masé, Chief Herbalist at Urban Moonshine, teacher, and author led us up the hill beyond the Farm Barn to find plant-based medicines growing right under our noses.
Maybe you’ve seen the solar panels on our Farm Barn roof or visited our Solar Orchard. Recently, we added information panels to both of these structures.
Chef Jim McCarthy is sharing a quick and painless recipe to utilize those hearty greens at the breakfast table — a Kale and Scallion Frittata.
