Educators Jess Angell, Katherine McHenry, and Mat Heald share what's changed—in them and in their teaching practice—as a result of certificate coursework.
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.
UPDATED: When our cows transition each spring from their indoor winter diet of hay and baleage to a summer outdoor diet of pasture grasses, we have to adjust our cheesemaking accordingly.
As part of the Vermont Farm to School & Early Childhood Network, we help show lawmakers the power of food education—like these enthusiastic testimonies from Burlington elementary students.
"Compost happens." But with some assists, it can be a much more biologically and organically rich additive to our gardens. Find out what changes Josh is implementing this season.
Highlights from teachers in the Watershed for Every Classroom program this year.
As we eagerly await the growing season, our Kitchen Team makes delicious use of local storage crops, like the bayou belle sweet potato.
