Cheese pairings are delicious, but can be daunting. Tom demystifies it by sharing some of his favorites. But always: eat cheese with what you like!
Try this Kale Pesto recipe from New School Cuisine cookbook, adjusted for a more family-sized batch.
While the fall colors are in full show in Vermont, I'm heading to Kunming, China to share Education for Sustainability practices with students, teachers, and community members.
Since participating in James Beard Foundation's Boot Camp here at the Farm, a three-day intensive training for chefs in policy and advocacy, I’ve been reflecting on the synchronicities between our organizations, despite our differing roles within the food sector.
Outreach for Earth Stewardship has been a partner with Shelburne Farms since 1997. Find out more about their work ahead of their upcoming "Birds Take Flight" celebration.
We've done a lot this year on Phase 3 of the Formal Gardens Restoration Project, with more to come this fall. Here's what's been happening.
It's not time to roll back childhood nutrition standards. It's time to better reinforce them with comprehensive farm to school programs
Hot, stormy weather threatened the early hours of the Vermont Cheesemakers Festival, but fortunately, the sun came out for a great event -- to showcase our own cheese and that of so many other artisanal producers.
As “wishing stones,” skipping stones, jewelry, and art, these flat gray stones streaked with unmistakable white lines are a signature of Lake Champlain beaches. I’ve always wondered “What’s their story?”
“…Inspirational, reflective, and restorative summer professional work is so essential to nurturing the whole teacher. “ Find out how Shelburne Farms serves that role for many educators practicing Education for Sustainability.
