-
May 18, 2020 Agriculture / Food
We all know the main ingredient in cheese is milk, but most cheeses also contain salt, cultures and rennet. Rennet is fascinating, yet it isn't well understood by most people.
Read more.
-
May 8, 2020 | Sarah Webb Education for Sustainability, Farm to School
Vermont FEED's leadership update on supporting school meals, farmer-school relationships, and nutrition and agricultural education during school closures.
Read more.
-
May 6, 2020 | Holly Brough
Since 2006, we’ve had Navajo-Churro sheep at Shelburne Farms. Find out why -- and the new beautiful product that we've made from their wool.
Read more.
-
May 4, 2020 | Holly Brough Sustainable Living
Here are a few glimpses into what -- and how -- our staff have been doing since COVID-19 hit in mid-March, gleaned from our weekly staff newsletters.
Read more.
-
May 4, 2020 Agriculture / Food
Creamery Manager Maddy Born reflects back on how her work at the Farm has changed her life.
Read more.
-
May 4, 2020 | Sarah Webb Agriculture / Food
Spoonful Herbals wants you to get outside and make food from the land well before your basil grows in.
Read more.
-
April 23, 2020 | Holly Brough Agriculture / Food
Here’s how our cheddar and Farm products are making their through our local food system (and beyond) to you.
Read more.
-
April 22, 2020 | Simon Schreier Nature / Natural Resources, Sustainable Living
Shelburne Farms staff was asked, "What books and experiences influenced you to get involved in environmental work?"
Read more.
-
April 21, 2020 | Cat Parrish Nature / Natural Resources
What makes vultures so fascinating, unique, and ecologically valuable? Find out in this online adaptation of our regular family program about vultures!
Read more.
-
April 7, 2020 | Julie Eldridge Edwards Culture / Arts
How people at Shelburne Farms experienced and responded to the Spanish Flu pandemic is remarkably similar to the response to the coronavirus today. The key? Volunteers doing a LOT of sewing.
Read more.
