Watch a harvest day unfold and see what it takes to bring fresh organic produce to the Inn's farm-to-table restaurant and to our community, while serving as a classroom for learning.
Native pollinators need one thing above all: a safe, pesticide-free habitat filled with native plants. You can help. Find out how!
Spring may have been dragging its feet a bit, but no longer. The signs are all around us. Here's what we've been observing across our farm campus that get us excited for spring!
How far have we advanced towards our goal of being Net Zero by 2028, when the farm will be capturing more greenhouse gases than we produce on campus? Here are our climate actions and their impact to date.
"I think everybody should go out into their communities and look for that sugarhouse steam, then stop in. Sugar makers are super friendly and super hardworking, so be respectful, but definitely go taste test. It's the best."
With sugaring season upon us again, we're resharing an earlier story about being recognized as a "Bird-Friendly Sugarbush" by Audubon Vermont, and why it matters.
Just over the hill behind the Farm Barn is a forest in the making: a field edge now planted with 200+ native trees to honor Marshall Webb and the role of trees in a climate-stable future.
We asked our land managers (dairy, gardens, and forests) how they're adjusting to more unpredictable weather patterns brought on by climate change.
As our sugaring season winds down, here's what you need to know to select the perfect maple syrup for your intended purpose.
We boiled our first maple syrup this year on February 5th–the earliest date in memory. Is this climate change at work? We look at our data.
