This year, the Vermont Cheese Council has added an additional day to the Cheese Fest dedicated to educational seminars for the biggest curd nerds!
The 2019-20 Northeast Farm to School Institute cohort rolled up their sleeves for the first-ever Institute Salad Competition!
A wet spring and early summer has affected our haying production and schedule, although yields and quality are good. It appears there's no "normal" anymore.
Shelburne Farms welcomes new Executive Chef John Patterson, joining us from Fork restaurant in Pennsylvania. Jim McCarthy, Executive Chef Emeritus, will continue on during this transition season.
The Coach Barn is home base for much of our work with educators every summer, and welcomes our community in various ways. Here's a peek at its evolution over time.
The cheese department recently signed on to be part of the "Vermont Green Dairy Cohort," a project of the Vermont Department of Environmental Conservation and Efficiency Vermont. We'll be tracking and improving the environmental footprint of our cheesemaking facility.
When COTS began planning for their new program to involve its families in cooking, they reached out to us for support in working with youth (and adults!) in the kitchen.
We celebrated Sustainable Development Goals (SDGs) Week by bringing the goals to the classroom and envisioning a healthy and just world with 80 third and fourth grade students.
