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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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March 31, 2017
Since 1967, April 2nd has marked International Children's Book Day. We're celebrating with a few of the Farm favorites.
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March 20, 2017 | Emily Hoyler
This past September, when my students and I attended the ‘Cultivating Pathways to Sustainability’ youth conference at Shelburne Farms, I had no idea we were about to embark on.
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March 17, 2017 | Jim McCarthy Agriculture / Food
A meal perfect for the sugaring season: filling enough to brave the cold, but with a hint of the sunshine to come...
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March 3, 2017 | Holly Brough
The color of maple syrup varies from "Golden" to "Dark," depending on where you are in the sugaring season. We asked our sugarmaker Marshall Webb why.
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January 13, 2017 | Ryan Morra Education for Sustainability
Teachers from Chittenden South Supervisory Union were participating in a recent Vermont FEED professional development course. And it was all about the food.
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December 8, 2016 Education for Sustainability
The Farm was recently inspired by other dedicated educators at the UN Regional Centers of Expertise Conference of the Americas in Curitiba, Brazil. Greater Burlington was recognized as a Regional Center of Expertise on Education for Sustainable Development in 2015.
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November 29, 2016 | Dana Bishop Nature / Natural Resources
This fall we've done a lot of forestry work to prepare for next year's sugaring season. Our forests are another thread in the fabric of our (and all of Vermont's) working landscape.
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November 29, 2016 | Linda Wellings Education for Sustainability
We recently received a "High Five" award from King Street Center. Educator Linda Wellings reflects back on all we do for King Street kids -- and all that they do for us.
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