“For more than four decades she has been at the heart of Shelburne Farms’ growth and impact, shaping it into a hub of learning and collaboration for educators from Vermont and far beyond.”
We all know the main ingredient in cheese is milk, but most cheeses also contain salt, cultures and rennet. Rennet is fascinating, yet it isn't well understood by most people.
How do you conduct experiential education and reconnect students to community and place during a pandemic? With great creativity.
Vermont FEED's leadership update on supporting school meals, farmer-school relationships, and nutrition and agricultural education during school closures.
Since 2006, we’ve had Navajo-Churro sheep at Shelburne Farms. Find out why -- and the new beautiful product that we've made from their wool.
Here are a few glimpses into what -- and how -- our staff have been doing since COVID-19 hit in mid-March, gleaned from our weekly staff newsletters.
Creamery Manager Maddy Born reflects back on how her work at the Farm has changed her life.
Spoonful Herbals wants you to get outside and make food from the land well before your basil grows in.
Here’s how our cheddar and Farm products are making their through our local food system (and beyond) to you.
Shelburne Farms staff was asked, "What books and experiences influenced you to get involved in environmental work?"
