Blog

  • Three Sisters Soup

    October 8, 2019 Agriculture / Food

    We collaborated with local partners to create a dinner in celebration of the Abenaki agricultural year. Each dish featured an important Abenaki crop, including this Three Sisters Soup.

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  • Experimenting with Wool as a Nitrogen Source for Farming

    October 8, 2019 | Josh Carter

    Our Market Garden is testing the effectiveness of sheep wool pellets as a nitrogen fertilizer, which could be an important value-added product for farmers raising sheep.

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  • Introducing Jack Duncan, new head cheesemaker

    October 8, 2019 | Holly Brough

    A food science graduate of UVM like his fellow cheesemakers Maddy and Morgan, Jack has taken over the reins as head cheesemaker at the Farm. We asked him to reflect on his new role.

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  • Representatives from the Americas meet to address education for human health and the environment

    October 7, 2019 | Holly Brough Education for Sustainability

    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.

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  • Fall Farming Update

    September 25, 2019 Agriculture / Food, Gardening, Nature / Natural Resources

    We caught up with the farmers who care for our land, animals, and produce – here’s what’s been happening on campus this September:

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  • BLT Tagliatelle at the Champlain Valley Fair

    September 10, 2019 Agriculture / Food

    We recently wrapped up a ten-day stretch at the Champlain Valley Fair, providing food and agriculture education to the 100,000+ fair visitors. We're sharing a favorite recipe among the crowd!

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  • Gleaning Season in the Market Garden

    August 27, 2019 | Josh Carter Agriculture / Food, Sustainable Living

    This is prime season for gleaning in the Market Garden--harvesting extra produce from the fields for various local food security organizations. Read about what it looks like.

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  • Cheesemaking at Shelburne Farms

    August 26, 2019 Agriculture / Food

    What’s the story behind our raw milk, farmstead cheddar? The Vermont Department of Tourism & Marketing visited to get a behind-the-scenes tour.

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  • The future of our Farm forests

    August 23, 2019 | Dana Bishop Nature / Natural Resources

    Why a new forest management plan must be open and adaptive to the changes we are seeing around us.

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  • Award-Winning Recipes from the VT Fresh Network Forum Dinner

    August 8, 2019 Agriculture / Food

    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!

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