An update on our efforts to bring our net greenhouse emissions to zero by 2028, and what we're learning in the journey.
We're honored that Food & Wine named our 2-Year Cheddar, "The gold standard for sharp block Cheddar."
Chef Jackie Major's delicious flaky scones, featuring an oozy blend of cheddars and a sweet maple butter drizzle.
A recorded conversation with two outdoor enthusiasts about aging, access, and the joy of being outside, especially at Shelburne Farms.
Step-by-step instructions and inspiration for making your own palm-sized felted owl, a delightful introduction to needle felting.
Mount Mansfield Schools and Bone Mountain Farm partner to turn 300 pounds of squash into healthy baked goods for students. Story shared with permission from High Mowing Organic Seeds.
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.
