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July 16, 2018 | Sarah Webb Education for Sustainability
Nearly 100 educators, school nutrition staff, administrators, farmers, and regional Farm to School organizations gathered for the Farm to School Institute.
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June 13, 2018 | Holly Brough Agriculture / Food
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.
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June 11, 2018 Agriculture / Food
As we opened the Inn & Restaurant doors this season, we asked Executive Chef Jim McCarthy, “What current dishes best represent our approach or food philosophy?”
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April 20, 2018 | Holly Brough
Tanya, who runs a 4-star, registered home childcare in Winooski, shares how her experience last summer at our Project Seasons for Young Learners workshop was "life-changing."
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April 18, 2018 | Julie Eldridge Edwards
Water leaks and stains are something to be feared in a historic house. When we discovered one, it led to multiple restoration projects to help preserve the Inn's historic integrity.
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April 13, 2018 | Holly Brough
A new series of monitoring stations along the Lone Tree Hill Trail will help us track and teach about climate change at a micro-level, through the study of plant phenology.
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March 20, 2018 | Vera Simon-Nobes Agriculture / Food, Education for Sustainability
Discover what inspires, motivates, and changes farmers and educators as they work to grow and strengthen their farm-based education programs.
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February 13, 2018 | Holly Brough Nature / Natural Resources
What does a "bird-friendly" sugarbush mean? We worked with Audubon Vermont and others to determine if our sugarbush met the criteria.
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February 12, 2018 | Lynn Wolfe Agriculture / Food
It is always exciting to experiment with growing new plants in our organic Market Garden to show the wonderful variety of foods that can be grown in Vermont. Our latest experiment is saffron.
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January 18, 2018 | Lynn Wolfe Agriculture / Food, Culture / Arts
Market Gardener Lynn Wolf went looking for a way to more efficiently shell the popcorn and blue corn that we grow.
It led to a discovery -- and a solution!
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