The transformation of the Coach Barn has begun! Find out what major work has been occurring since August to renew the building as a space for gathering and learning.
Two generations of Dixons chat about their careers in farming and cheesemaking at Shelburne Farms, and the love of the land, craft, and cheese that unites them.
Take a sneak peek at our 2023 Holiday Catalog, in mailboxes soon! It showcases our cheddar and maple syrup, and the mission they support.
Our woodlands are more than a beautiful backdrop. They are part of an unparalleled classroom for learning.
Vermont Teacher of the Year Aziza Malik explores how food, like storytelling, connects us all.
Cows are a known contributor to climate change, so why do we continue to have cows on our farm? Here are some answers.
Executive Chef John Patterson shares a recipe for a key condiment on his dish for the 2023 Vermont Fresh Network Forum Dinner.
At a recent gathering of farmers, dairy manager Sam Dixon discussed our managed grazing system, how climate change is shifting the already unpredictable business of dairy farming, and what we’re doing about it.
Highlights from our 2023 programs for educators.
Climate change education specialist Joan Haley writes about the best practices of equity-centered climate change education—and shares hopeful stories of the educators and learners already doing this work in our region.
