Educators Jess Angell, Katherine McHenry, and Mat Heald share what's changed—in them and in their teaching practice—as a result of certificate coursework.
As we eagerly await the growing season, our Kitchen Team makes delicious use of local storage crops, like the bayou belle sweet potato.
We're excited to open for the 2025 season this weekend! To celebrate, we asked Shelburne Farms staff members to share their favorite places on our working farm campus.
Spring may have been dragging its feet a bit, but no longer. The signs are all around us. Here's what we've been observing across our farm campus that get us excited for spring!
In Burlington City & Lake Semester, curiosity is both a mindset and a practice. When we allow ourselves to wonder, writes teacher Dov Stucker, we can easily shift the culture, purpose, and impact of learning.
An activity from the ABCs of Farm-Based Education workshop to help you connect with food and farms. Anyone — classrooms or families — can enjoy this activity any time of year.
How far have we advanced towards our goal of being Net Zero by 2028, when the farm will be capturing more greenhouse gases than we produce on campus? Here are our climate actions and their impact to date.
A savory dish that maintains the sweet flavors of maple syrup with low and slow cooking.
"I think everybody should go out into their communities and look for that sugarhouse steam, then stop in. Sugar makers are super friendly and super hardworking, so be respectful, but definitely go taste test. It's the best."
We’re proud to offer communal spaces where teachers can gather around a shared purpose: to educate for a more sustainable future. We invite you to join our Institute for Sustainable Schools community in 2025.
