Our one-year cheddar earned a blue ribbon at the American Cheese Society's annual conference and competition, one of 49 ribbons for Vermont cheeses.
Among this year’s Cultivating Pathways to Sustainability projects, you’ll find youth and educators striving to address some of our world’s biggest challenges.
Shelburne Farms President Alec Webb shares all we have to offer and celebrate in our upcoming season.
Discovering the adaptations of our resilient early wildflowers.
The job of our high schools to prepare students to enter the world has never been more complex. Leaders of one of our longtime partner schools took an ambitious approach to the challenge, sparked by our professional learning programs.
This custard-like quiche from Head Pastry Chef Veronica Bartolacci puts everything we’re loving into one pie crust.
Chef John Patterson created this hearty salad for enjoying some of the first harvests of the season: leafy greens, radishes, sugar snap peas.
On our farm and in our community this year, animals have enriched young learners’ understanding and fostered their curiosity.
We’re rolling out a refreshed brand, inspired by the transformative power of place-based education grounded in community and enriched by nature.
In partnership with the National Park Service, Shelburne Farms expands program to engage eight national parks in equity-centered climate change education.
