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July 17, 2019 | Andi Wandt Agriculture / Food, Culture / Arts
This year, the Vermont Cheese Council has added an additional day to the Cheese Fest dedicated to educational seminars for the biggest curd nerds!
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July 8, 2019 | Sarah Webb Agriculture / Food
The 2019-20 Northeast Farm to School Institute cohort rolled up their sleeves for the first-ever Institute Salad Competition!
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June 17, 2019 | Sam Dixon Agriculture / Food
A wet spring and early summer has affected our haying production and schedule, although yields and quality are good. It appears there's no "normal" anymore.
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June 17, 2019 | Holly Brough Agriculture / Food
Shelburne Farms welcomes new Executive Chef John Patterson, joining us from Fork restaurant in Pennsylvania. Jim McCarthy, Executive Chef Emeritus, will continue on during this transition season.
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May 29, 2019 | Madeline Born Agriculture / Food, Sustainable Living
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.
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May 29, 2019 | Sarah Webb Agriculture / Food
When COTS began planning for their new program to involve its families in cooking, they reached out to us for support in working with youth (and adults!) in the kitchen.
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May 29, 2019 | Sarah Webb Agriculture / Food
Spoonful Herbals wants you to get outside and make food from the land well before your basil grows in.
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April 16, 2019 | Andi Wandt Agriculture / Food
We all know the main ingredient in cheese is milk, but most cheeses also contain salt, cultures and rennet. Rennet is fascinating, yet it isn't well understood by most people.
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April 11, 2019 | Jim McCarthy Agriculture / Food
Chefs have been cooking this way for centuries, and Chef Jim wants homecooks to use this sort of adaptive cooking to make use of what is already in your kitchen.
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March 19, 2019 | Sarah Webb Agriculture / Food
Throughout the years in our Farm to School work, favorite recipes have risen to the top, including this flexible breakfast or snack by Chef Jim McCarthy.
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