Stories and updates from around the Farm

  • Enjoying the "Fruit" of Maple Sugaring

    March 15, 2016 Agriculture / Food

    The running of sap from sugar maple trees signals the beginning of spring. It is the first gift that the earth gives us after a long winter of living off of the root cellar.

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  • Restaurant to Cafeteria: Why I Became a School Food Chef

    December 18, 2015 Agriculture / Food

    We asked seasonal inn chef James MacPherson why he chose to move from the restaurant world to the school cafeteria. He shared some pretty inspiring answers.

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  • Pairing and Plating Shelburne Farms Cheddar

    December 7, 2015 Agriculture / Food

    There’s no wrong or right way to eat our raw milk farmstead cheddar, but there are some basic guidelines you can follow to make your holiday cheese plate worthy of a banquet. Here are few principles to keep in mind.

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  • First-ever Regional Farm to School Institute Underway in the Northeast

    November 30, 2015 Agriculture / Food

    This account of this past summer's Farm to School Institute was just published on USDA's blog!

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  • Talking Farm to School on World Food Day, Milan, Italy

    November 4, 2015 | Betsy Rosenbluth Agriculture / Food, Education for Sustainability

    How is Vermont's Farm to School movement growing a more sustainable future? Our presentation at the 3rd International Conference on Food Education, EXPO Milan 2015.

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  • Educating for Sustainability in China

    November 4, 2015 | Ryan Morra Education for Sustainability, Nature / Natural Resources

    Educator Ryan Morra shares his experiences and reflects back on his recent trip to China to share the Farm's Education for Sustainability practices with middle-school students in Yunnan Province.

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  • Jr Iron Chef Vermont

    November 4, 2015 Agriculture / Food, Education for Sustainability

    With a look back at Farm to School Month, read about our pioneering Jr Iron Chef Vermont program via Edible Green Mountains. We're thrilled to see so many other Jr Iron's pop up across the country. And we're excited for 2016's competition!

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  • A look back: Slow Food International's Terra Madre and Salone del Gusto

    October 27, 2015 Agriculture / Food, Culture / Arts

    Exactly a year ago, we joined the Slow Food USA delegation to Terra Madre and Salone del Gusto, Slow Food International's biannual gathering in Italy. 3,000 delegates from 130 countries celebrate and save our food identities and multicultural heritage. Here’s a flashback via Edible Green Mountains.

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  • Kale Pesto recipe from New School Cuisine

    October 19, 2015 | Holly Brough Agriculture / Food

    Try this Kale Pesto recipe from New School Cuisine cookbook, adjusted for a more family-sized batch.

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  • Shelburne Farms Goes to Yunnan Province, China

    October 16, 2015 | Ryan Morra Education for Sustainability

    While the fall colors are in full show in Vermont, I'm heading to Kunming, China to share Education for Sustainability practices with students, teachers, and community members.

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