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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.
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I get this question all the time. It’s funny. People seem to think, “When the animals disappear, don’t you disappear, too?”
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Since we're not harvesting crops, rotating the cows through pasture, or leading them to and from milking, winter gives us a little window for maintenance, repairs, and improvements. And calving!
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For most farmers, winter means planning. Shelburne Farms is no exception. But as an education organization, there's extra planning around sharing our gardens with students.
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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.
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What happens when a boy with food anxieties is regularly exposed to new foods in the classroom? Dana Hudson found out as a Shelburne Farms educator for a "Dairy in the Classroom" program.
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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.
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It's not time to roll back childhood nutrition standards. It's time to better reinforce them with comprehensive farm to school programs
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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.
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Try this Kale Pesto recipe from New School Cuisine cookbook, adjusted for a more family-sized batch.
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