Educators Jess Angell, Katherine McHenry, and Mat Heald share what's changed—in them and in their teaching practice—as a result of certificate coursework.
The new garden fountain at the Inn is a nod to the historic elements of this area of the Formal Gardens.
Three recipes – fresh farmer's cheese, mini flatbreads, and kale chips – that are simple to make at home, with or without the help of young chefs!
All over the country, schools are transforming food systems education. Our professional learning team is featured on the podcast Talking with Green Teachers to discuss farm to school's impact.
With a heavy heart, Shelburne Farms celebrates the legacy of Marshall Webb, cofounder of the education nonprofit, coworker, and friend.
This July, more than 70 educators, school nutrition staffers, administrators, and community partners came from around the country to prepare for farm to school work in the coming academic year.
“This experience has shown me that project-based learning can reach new levels in terms of authenticity and impact on the community and beyond,” says one educator.
Two delicious recipes for the summer harvest season recently highlighted during the Northeast Farm to School Institute Summer Retreat.
Summer campers, university students and faculty, educators, school administrators, and food systems professionals are all at Shelburne Farms this summer exploring sustainability in its many forms.
Continuing the transformation of our working farm campus into an educational and community resource through repairs of the historic Breeding Barn.
