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August 7, 2017 Nature / Natural Resources
Even though our Farmyard animals have retired from their working years, their hooves still need looking after.
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July 10, 2017 Nature / Natural Resources
Craig Newman of Outreach for Earth Stewardship tells us about the four adult ospreys and their chicks that have made the Farms' property their home.
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June 22, 2017 | Holly Brough Education for Sustainability
As we leap into summer camps, we asked a couple of our educators to take a look back at a full season of school programs, in words and pictures.
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June 6, 2017 Education for Sustainability, Nature / Natural Resources, Sustainable Living
National level decisions aren't slowing our fight against climate change: we’re taking concrete steps towards renewable energy and energy efficiency.
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May 18, 2017 | Holly Brough Agriculture / Food
The kitchen is the crucible where our farm-fresh ingredients are transformed into delicious meals - largely unchanged since 1987, it was due for an upgrade.
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May 18, 2017 | Vera Simon-Nobes Education for Sustainability
Here at the Farm, we know that animals have magic. The conference helped us understand that magic a bit better.
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May 12, 2017 Education for Sustainability
Director of Professional Development Jen Cirillo explains why we work with educators, and what they’re doing when they’re learning to “Educate for Sustainability.”
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April 27, 2017
Chef Speidel shares his recipe for a Warm Asparagus Salad — a perfect introduction to his style and attention to detail. Chef Speidel will be on the Farm this summer, on the evening of June 13, to collaboratively create a dinner with Inn Executive Chef Jim McCarthy.
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April 17, 2017 Agriculture / Food
Farm cows are work animals with one role: to make milk for our farmhouse cheddar. But as Renée LaCoss, herdsman at our Dairy for 15 years shares, bonds develop.
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April 17, 2017
The Farms’ eggs, beets, and maple syrup are the primary ingredients in this vibrant twist on a French soufflé that can be served hot or cold.
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