Blog

  • Advancing Careers in the Maple Industry

    July 18, 2019 | Lynn Wolfe Nature / Natural Resources

    The Maple Career Development Event challenged the next generation of maple producers to build their maple production skills and explore careers in this growing industry.

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  • New: Education Day at the Vermont Cheesemakers Festival!

    July 17, 2019 | Andi Wandt Agriculture / Food, Culture / Arts

    This year, the Vermont Cheese Council has added an additional day to the Cheese Fest dedicated to educational seminars for the biggest curd nerds!

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  • North Meets Southwest Chopped Salad

    July 8, 2019 | Sarah Webb Agriculture / Food

    The 2019-20 Northeast Farm to School Institute cohort rolled up their sleeves for the first-ever Institute Salad Competition!

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  • Farming Update: Haying & Pasturing

    June 17, 2019 | Sam Dixon Agriculture / Food

    A wet spring and early summer has affected our haying production and schedule, although yields and quality are good. It appears there's no "normal" anymore.

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  • New Executive Chef John Patterson

    June 17, 2019 | Holly Brough Agriculture / Food

    Shelburne Farms welcomes new Executive Chef John Patterson, joining us from Fork restaurant in Pennsylvania. Jim McCarthy, Executive Chef Emeritus, will continue on during this transition season.

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  • The Coach Barn: Welcoming Educators & Guests

    June 13, 2019 | Holly Brough Culture / Arts

    The Coach Barn is home base for much of our work with educators every summer, and welcomes our community in various ways. Here's a peek at its evolution over time.

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  • The personal challenge of addressing climate change

    June 3, 2019 | Marshall Webb Sustainable Living

    Working professionally to address climate change is one thing. Sometimes the personal decisions and life-style changes are harder.

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  • Going "Green" in Cheesemaking

    May 29, 2019 | Madeline Born Agriculture / Food, Sustainable Living

    The cheese department recently signed on to be part of the "Vermont Green Dairy Cohort," a project of the Vermont Department of Environmental Conservation and Efficiency Vermont. We'll be tracking and improving the environmental footprint of our cheesemaking facility.

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  • Supporting COTS with New Family Cooking Program

    May 29, 2019 | Sarah Webb Agriculture / Food

    When COTS began planning for their new program to involve its families in cooking, they reached out to us for support in working with youth (and adults!) in the kitchen.

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  • Making Nettle Pesto with Spoonful Herbals

    May 29, 2019 | Sarah Webb Agriculture / Food

    Spoonful Herbals wants you to get outside and make food from the land well before your basil grows in.

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