An update on our efforts to bring our net greenhouse emissions to zero by 2028, and what we're learning in the journey.
Stallworth, who is an alumna of our Climate Resiliency Fellowship, recently returned to Shelburne Farms as a visiting artist, sharing her perspective on climate change education and thought-provoking art-making practices.
Blue tubing has been used to collect sap since the 1950s, and here for a decade. But how does it work and what does it take to maintain the extensive network?
These staff-favorite meatballs from Chef Jackie Major are perfect for feeding a crowd and especially delicious with their sweet and tangy sauce.
It’s school vacation time for many families in our region, so we’ve rounded up some of our favorite, kid-friendly seasonal activities and recipes! Try them with your crew as a way to appreciate the land and its many gifts.
Nancy talks about what inspired her art, the materials she used, her creative process, and the impact she hopes her art will have on how people experience the barn.
Burlington students from share what surprised them most when learning from the land and the people who steward it.
Owls are cool. From their enormous eyes to their silent flight, discover more of their incredible adaptations, and consider how we all can coexist in the world we share.
Oregon is applying our whole-school Farm to School Institute model to strengthen connections among classrooms, cafeterias, and local agriculture.
