Kelp growers. Hospitals. Chefs. Mental health agencies. Food shelves. What do they all have in common? These strange bedfellows are all important players in the Northeast’s ever-expanding farm to school programs.
Agriculture and tourism are both vibrant contributors to Vermont. Now with new guides to support them, Vermont farmers can think creatively and realistically about how to engage customers in activities on their farms.
Hot, stormy weather threatened the early hours of the Vermont Cheesemakers Festival, but fortunately, the sun came out for a great event -- to showcase our own cheese and that of so many other artisanal producers.
Since participating in James Beard Foundation's Boot Camp here at the Farm, a three-day intensive training for chefs in policy and advocacy, I’ve been reflecting on the synchronicities between our organizations, despite our differing roles within the food sector.
Exactly a year ago, we joined the Slow Food USA delegation to Terra Madre and Salone del Gusto, Slow Food International's biannual gathering in Italy. 3,000 delegates from 130 countries celebrate and save our food identities and multicultural heritage. Here’s a flashback via Edible Green Mountains.
With a look back at Farm to School Month, read about our pioneering Jr Iron Chef Vermont program via Edible Green Mountains. We're thrilled to see so many other Jr Iron's pop up across the country. And we're excited for 2016's competition!
There’s no wrong or right way to eat our raw milk farmstead cheddar, but there are some basic guidelines you can follow to make your holiday cheese plate worthy of a banquet. Here are few principles to keep in mind.
Shelburne Explorers 4-Hers select a calf in the spring, then work with it all summer long to show at fairs.They learn so much about commitment, perseverance, and other life lessons. And they get to snuggle with calves.
We share author, food activist, and fermentation guru Sandor Katz's fervor for getting everyone involved with the food we eat. Inspired by Katz's work, we brought fermentation into the outdoor classroom with our preschoolers.
We get asked a lot of questions at Farmers Markets. Here are seven of the most common questions and answers. Working the Market is one of my favorite parts of my job -- sharing Shelburne Farms with locals, regular customers, and visitors!
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.
We're excited to announce that our Executive Chef John Patterson and Executive Chef Emeritus Jim McCarthy received the 2019 "Best Bite" award for their Beet Tomato Tartare and Blue Corn Pancakes - try their recipes for yourself!
October is National Farm to School Month, a time to celebrate connections happening all over the country between children and local food. Here are some of the highlights from the month's festivities and initiatives.
While many pumpkins are carved into jack o’lanterns for trick or treating, many remain intact. It is easy to forget that these squash are edible, and a great way to engage children in cooking after the holiday.
In Vermont, we're showing how farm to school themes can bring classroom subjects to life through hands-on and place-based learning opportunities. Through Vermont FEED, we’re working in schools to develop these connections.
Shelburne Farms’ Sustainable Schools Project partners with IDEA – the Institute for Democratic Education in America to connect, organize, and envision the future for education. Recently, Ryan Morra went with a team of other Vermont education organizations to learn from school transformation visionaries in Puerto Rico.
The latest phase in the rehabilitation of the barn is repairing the windows and associated woodwork above the building’s roofline. The restoration carpenters share their progress to date, and what it all means for this historic structure.