Blog

  • Four-Year Cheddar!

    September 25, 2018 | Madeline Born Agriculture / Food

    It's a rare batch of cheese that makes it to a four-year cheddar. Find out what it takes to make the grade.

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  • Nutrition, Taste, and Cost: Balancing Priorities in the School Cafeteria

    September 19, 2018 | Sarah Webb Agriculture / Food

    School nutrition professionals gathered with Vermont FEED to consider how to feed students nourishing meals on a budget — that they will actually eat.

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  • Welcome, Robin Turnau

    September 12, 2018 | Holly Brough

    The Farm is pleased to announce that Robin Turnau, former CEO of Vermont Public Radio, has joined Shelburne Farms as Chief Advancement Officer.

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  • Dry Summer at the Dairy

    September 6, 2018 | Holly Brough Agriculture / Food

    The summer drought in the Champlain Valley has been hard on our pastures and fields, with impacts rippling out through the dairy and cheesemaking. Here's how they've been coping.

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  • Mitigating Food Waste with Creative Cooking

    August 22, 2018 Agriculture / Food

    Chef Jim McCarthy takes food waste seriously, “I like to think about how we can use all the food that is delivered to our kitchen.”

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  • Yestermorrow Design/Build Partnership

    August 21, 2018 | Holly Brough Sustainable Living

    Yestermorrow Design/Build School has been a partner for 20 years, helping us improve our educational campus as their students learn important design/build skills.

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  • Our Cheddar Brings Home a Blue Ribbon!

    August 1, 2018 | Thomas Perry Agriculture / Food

    Our 6-Month Cheddar brought home a blue ribbon at the American Cheese Society's annual Judging and Competition.

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  • 2018-19 Northeast Farm to School Institute Photo Recap

    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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  • Summer Cheesemaking

    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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  • Three Early Summer Dishes

    June 11, 2018 | Jim McCarthy 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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