Watch a harvest day unfold and see what it takes to bring fresh organic produce to the Inn's farm-to-table restaurant and to our community, while serving as a classroom for learning.
A collaboration between Chef John Patterson and Chef Kyle Knall of Stone Bank Farm to celebrate the caraflex cabbage.
Vermont FEED joined the National Farm to School Network for a special webinar sharing their Farm to School Institute model and innovative adaptations of the model happening across the country.
A recent state investigation reported discrimination against Clemmons Family Farm. We stand with them and are dedicated to cultivating learning for building a just and safe community together.
In response to climate change, we’re dialing in our practices to manage the micro-environment around the plants. Then we build resilience in the whole system through soil health.
An early summer recipe to celebrate the abundance of July zucchini from Chef John Patterson.
Get a glimpse into how Burlington City and Lake Semester engages with sustainability in some of the many meanings of the word.
There’s never a quiet time of year for dairy farmers, but haying season can be especially busy. Here's a breakdown of how haying works.
A new Motus radiotelemetry tracking station has been installed at the dairy. It's a great way for us to support wildlife research at the farm and beyond.
We've extended the Market Garden growing season, and now we're reaping the rewards! Try these recipes to celebrate the season.
