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.
Highlights from our ABCs of Farm-Based Education program, including a kid-friendly introduction to learning what seeds need to grow.
Here's what you can enjoy, experience, and taste at Shelburne Farms this season, from May 13 - October 22, 2023
A broth recipe developed by team of talented local students for the Jr. Iron Chef VT alongside Executive Chef John Patterson.
Within our pasture-based dairy system, we are pursuing climate mitigation strategies that will help us achieve “net zero” carbon status organization-wide by 2028. One strategy: silvopasture.
Tackling complex global issues like climate change, poverty, food insecurity, and racial inequities can be overwhelming for young people. One way to start is by focusing on some of the UN’s 17 Sustainable Development Goals.
A delicious Shelburne collaboration: our raw milk cheddar and Fiddlehead Brewing Company's flagship IPA.
A good farm to school recipe is seasonally flexible with many hands-on components so lots of kids can participate. Most importantly, it's delicious. This recipe from Head Pastry Chef Veronica Bartolacci hits all the marks!
Students, educators, and families are exploring our snow-covered campus for learning this winter—here are a few highlights from the past months.
Our professional learning programs offer opportunities for growth and renewal. Join us this year!
