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.
Are you looking for new ways to enjoy the great outdoors? We asked for advice from the experts: Shelburne Farms summer campers!
Highlighting the work of three educators in our 2024–25 Climate Resiliency Fellowship.
Chef Jackie Major shares her refreshing recipe for the incoming cucumber harvest. A few ingredients, a buzz in the blender, and a summer lunch is served.
We're far from "finishing touches" on the Coach Barn, but take a walk through the main rooms, and start to imagine how this building will feel as an historic, year-round, sustainably designed space for learning and convening.
Watch a harvest day unfold and see what it takes to bring fresh organic produce to the Inn's farm-to-table restaurant and to our community, while serving as a classroom for learning.
They may look like scallions, but spring onions offer a flavor all their own. Learn how we grow them and serve them in restaurant. Plus, staff tips for home cooks.
Native pollinators need one thing above all: a safe, pesticide-free habitat filled with native plants. You can help. Find out how!
After a year teaching with Shelburne Farms and Burlington City and Lake, 2024 UVM grad Emily Taylor shares her reflections on place-based education.
