Educators Jess Angell, Katherine McHenry, and Mat Heald share what's changed—in them and in their teaching practice—as a result of certificate coursework.
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.
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.
Since 1967, April 2nd has marked International Children's Book Day. We're celebrating with a few of the Farm favorites.
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.
A meal perfect for the sugaring season: filling enough to brave the cold, but with a hint of the sunshine to come...
Teachers from Chittenden South Supervisory Union were participating in a recent Vermont FEED professional development course. And it was all about the food.
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.
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.
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.
