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!
How will climate change impact sugaring in Vermont? We don't know all the answers, but we're encouraging students on our "Sugaring by the Numbers" field trip to start asking and observing.
Tired of boring old pale cheese? We are too! So we've crafted one batch of new orange cheddar for you. Find out the hows and whys of this long tradition of orange cheeses (including our own).
The running of sap from sugar maple trees signals the beginning of spring. It is the first gift that the earth gives us after a long winter of living off of the root cellar.
We asked seasonal inn chef James MacPherson why he chose to move from the restaurant world to the school cafeteria. He shared some pretty inspiring answers.
There’s no wrong or right way to eat our raw milk farmstead cheddar, but there are some basic guidelines you can follow to make your holiday cheese plate worthy of a banquet. Here are few principles to keep in mind.
This account of this past summer's Farm to School Institute was just published on USDA's blog!
How is Vermont's Farm to School movement growing a more sustainable future? Our presentation at the 3rd International Conference on Food Education, EXPO Milan 2015.
Educator Ryan Morra shares his experiences and reflects back on his recent trip to China to share the Farm's Education for Sustainability practices with middle-school students in Yunnan Province.
With a look back at Farm to School Month, read about our pioneering Jr Iron Chef Vermont program via Edible Green Mountains. We're thrilled to see so many other Jr Iron's pop up across the country. And we're excited for 2016's competition!
