Our one-year cheddar earned a blue ribbon at the American Cheese Society's annual conference and competition, one of 49 ribbons for Vermont cheeses.
We’re sharing a look back at some of our projects, collaborations, and campaigns that helped to propel the farm to school movement forward in 2023.
As part of the 2023–24 Farm to School Institute Adaptation cohort, Connecticut reflects on their experience launching their first statewide Institute.
From cheese selection to arrangement and add-ons, Creamery Manager Andi Wandt shares her secrets for building delicious, non-fussy, and and beautiful cheese boards.
We boiled our first maple syrup this year on February 5th–the earliest date in memory. Is this climate change at work? We look at our data.
A quick, simple, and adaptable snack recipe with rave reviews from students and teachers alike.
The transformational professional learning program will welcome a new group of educators in 2024.
Enjoy these screensavers as a small thank you for the many ways you support Shelburne Farms.
We’re proud to partner with the Green Schools Conference, and invite you to join us and fellow leaders in Education for Sustainability at this three-day event.
Most of the cheddar we make is aged here on our campus. A tiny percentage—about 1.5%—takes a different journey.
