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.
We took the world apart—so we could understand it, so we could explain it, and so we could teach it—but we never made it whole again. I believe that education for sustainability offers a remedy to the disconnected, disjointed state of teaching and learning.
When educators gather, something amazing happens that equals more than the sum of its parts. Some say it is when 2+2 = 5, but I like to think about when 2+2= Magic!
That’s what happened October 2nd at the Coach Barn at Shelburne Farms.
In education, differentiation is a promising practice to support student learning, build on prior knowledge and experiences, and connect students to each other and their environment. It is equally important when offering professional instruction to adults.
When did it become so difficult for young children to play and learn outdoors? And how can we get them back out there? Here's a preview to the upcoming conference we're hosting on Nature-Based Early Childhood Education.
“…Inspirational, reflective, and restorative summer professional work is so essential to nurturing the whole teacher. “ Find out how Shelburne Farms serves that role for many educators practicing Education for Sustainability.
What does instruction around the critical, yet sensitive issue of climate change look like? And what does "climate literacy" mean? Teachers at our Education for Sustainability Institute this past summer found out.
How do you galvanize teachers and students to address the most pressing sustainability issues of our time? To start, you get them all in one room. That's what we did on September 21 to launch of year of learning and change.
The Farm was recently inspired by other dedicated educators at the UN Regional Centers of Expertise Conference of the Americas in Curitiba, Brazil. Greater Burlington was recognized as a Regional Center of Expertise on Education for Sustainable Development in 2015.
This book helps me remember that although we can feel isolated and overwhelmed by the world, we are not alone. We are part of the natural world and, if we care to listen and notice, the plants can be our teachers, just as we are for our students.
Cultivating Pathways to Sustainability, an educational initiative of two teachers and Shelburne Farms, was recently recognized as a “Flagship Project” by the United Nations for its contributions to Quality Education, one of the UN Sustainable Development Goals (SDGs).
Shelburne Farms and partners hosted the 8th annual gathering of U.N. Regional Centres of Expertise on Education for Sustainable Development -- those from the Americas. Greater Burlington is one these centers.
Our Cultivating Pathways to Sustainability Program challenges teams of students to make a difference in their communities by addressing one of the U.N. Sustainable Development Goals at the local level.