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.
Investigate which animals are active in the cold months, and which take a long winter's nap.
Shelburne Farms Chef Veronica Bartolacci shares her family recipe for this hearty, filling stew.
Get a peek behind the scenes of lambing season, and learn about some of the tools and strategies we use to keep our lambs and their moms healthy and safe.
Join educators Jed and Cat as they introduce you to the sugarbush and the sugarhouse as you discover the story of sap to syrup!
Vermont is one of 10 states to be awarded $90,900 each to strengthen state-level Farm to Early Childhood initiatives.
As lead community partner with this project, we are proud to share that BCL recently was honored as a U.N. University "Outstanding Flagship Project in Education for Sustainable Development."
Educators Jed Norris and Cynthia Greene share about their work supporting educators in bringing food, health, and agriculture learning into early childhood classrooms.
We're pleased to announce that, thanks to the generosity of our supporters, we met the Robert W. Wilson Challenge for Shelburne Farms!
Get the recipe for this customer-favorite dip featuring our Smoked Cheddar.
