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.
The Kitchen Team shares three recipes for the season: Maple Glazed Parsnips, Slow Roasted Maple Brined Lamb Shank, and Maple Candied Walnuts.
What does sugaring in a changing climate look like? For us, right now, it looks like... just sugaring. But that’s not to say all is healthy in the woods.
On the 200th anniversary of Frederick Law Olmsted's birth, we joined the National Association for Olmsted Parks to celebrate his enduring influence at Shelburne Farms.
While some things lie dormant in cold weather, education hasn’t stopped for Shelburne Farms.
Shelburne Farms volunteer Shirley Murray, who died late in 2021, spent 17 years transcribing the journals of Lila Webb, leaving a legacy for us all.
You're invited to join our community of learners and find support with the Institute for Sustainable Schools.
Did you know that Shelburne Farms has a flock of 60 sheep? But how do you get from a white woolly sheep to a warm, cozy sweater?
Watch our Children's Farmyard flock get sheared and learn about the equipment and process!
Food holds a lot of power, and it holds a lot of opportunity for us early childhood educators to help set attitudes for life.
