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.
Use up everything bursting from your garden to make this delicious one-pot meal.
We asked Duncan Murdoch, a Certified Nature & Forest Therapy guide, a few questions about "Forest Bathing" walks, which he offers regularly at the Farm.
We’ve partnered with the Winooski School District to create a summer school program with time both on the farm and in the classroom - read more and get activity inspiration!
A collaboration between Chef John Patterson and Chef Kyle Knall of Stone Bank Farm to celebrate the caraflex cabbage.
Vermont FEED joined the National Farm to School Network for a special webinar sharing their Farm to School Institute model and innovative adaptations of the model happening across the country.
A recent state investigation reported discrimination against Clemmons Family Farm. We stand with them and are dedicated to cultivating learning for building a just and safe community together.
In response to climate change, we’re dialing in our practices to manage the micro-environment around the plants. Then we build resilience in the whole system through soil health.
An early summer recipe to celebrate the abundance of July zucchini from Chef John Patterson.
Get a glimpse into how Burlington City and Lake Semester engages with sustainability in some of the many meanings of the word.
