Each year before school starts, families in Schenectady, New York, gather in a school cafeteria to pack jars with garden-grown dill and local produce in celebration of their district-wide farm to school program.
A full recording of Paul Hawken's recent 2026 Marshall Webb Climate Action Talk, presented at the Coach Barn on September 1.
Throughout the growing season, Market Garden staff cultivate beautiful flowers that Inn florists, Amy Raymond and Abby Todia fashion into floral magic to reflect and honor this working farm.
When cows are managed so that their grazing mimics ancestral patterns, then plants, soils, and animals can flourish. The biome of pasture life below ground can help weather drought and floods, and hold carbon.
These falafel nuggets can be piled over a salad, rolled into a wrap, or added to a veggie platter. Inspired by New School Cuisine, our cookbook for school nutrition professionals by school nutrition professionals.
"Inspiring learning for a sustainable future" is the mission of Shelburne Farms. But what might this kind of future look like? Here's how one group of teachers sees it.
After harvesting blueberries from our fields, summer campers recently made a Blueberry Buckle Coffee Cake, a popular recipe from King Arthur Flour, but baked over an open campfire!
Over the last five years, the Burlington school's study of brook trout has bloomed across each grade and far beyond, driven by students and dedicated staff.
Created by educators at Champlain Elementary (VT) for grades 3-6, offering 21 lessons for helping students explore identity, culture, and belonging through food.
Every summer, educators, school nutrition staff, and community partners gather at Shelburne Farms to kick off a year-long journey reconnecting kids with where their food comes from.
