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June 22, 2017 | Holly Brough Education for Sustainability
As we leap into summer camps, we asked a couple of our educators to take a look back at a full season of school programs, in words and pictures.
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June 21, 2017 Agriculture / Food
Because we see them at farmers’ markets, most of us know garlic scapes shouldn't be relegated to the compost pile. But what most of us don’t know is how to use them in the kitchen.
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June 6, 2017 Education for Sustainability, Nature / Natural Resources, Sustainable Living
National level decisions aren't slowing our fight against climate change: we’re taking concrete steps towards renewable energy and energy efficiency.
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May 18, 2017 | Holly Brough Agriculture / Food
The kitchen is the crucible where our farm-fresh ingredients are transformed into delicious meals - largely unchanged since 1987, it was due for an upgrade.
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May 18, 2017 | Vera Simon-Nobes Education for Sustainability
Here at the Farm, we know that animals have magic. The conference helped us understand that magic a bit better.
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May 12, 2017 Education for Sustainability
Director of Professional Development Jen Cirillo explains why we work with educators, and what they’re doing when they’re learning to “Educate for Sustainability.”
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April 27, 2017
Chef Speidel shares his recipe for a Warm Asparagus Salad — a perfect introduction to his style and attention to detail. Chef Speidel will be on the Farm this summer, on the evening of June 13, to collaboratively create a dinner with Inn Executive Chef Jim McCarthy.
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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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