Want to beautify your Zoom meetings with a background image from Shelburne Farms? Place yourself in any season from multiple locations around the campus.
Download images here!
Farm Fresh Foods for Curbside Pick-Up
You can now order online from our Farm Store for curbside pick-up! With our new online system, you can find Market Garden produce, prepared foods from our Inn Kitchen, cheddar, maple syrup, O Bread loaves, and pantry staples to stock your kitchen.
Have you ever wanted a front row seat to a Chicken Parade? Here’s your chance! You’ll learn some fun facts about chickens and see what our Children's Farmyard hens and rooster are up to this time of year.
Now Online: Education for Sustainability Immersion
Dive deeply into your education for sustainability work with this month-long summer program, in partnership with UVM. Not an educator? Share this opportunity with your favorite teachers!
With fewer seasonal hires due to COVID-19 and a commitment to "Unlawning" and "Raising the Blade," Shelburne Farms is dramatically reducing lawn mowing this season. Find out what that will look like and how you can do the same.
American artisan cheesemakers are teaming up with Victory Cheese to protect and fortify the industry through the COVID-19 crisis. Get your Vermont Victory Cheese box!
Love Vermont is a directory of Vermont businesses that can also be supported through take-out meals, online shopping options, and more. Their goal: to mobilize loyal customers to provide much-needed support for their favorite places in town.
Chocolate and cheese, if you please:
websites help shoppers find mail-order cheeses, chocolates, farmers, and purveyors. Via The New York Times.
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"...the Covid-19 pandemic...is laying bare vulnerabilities and inequities that in normal times have gone undiscovered. Nowhere is this more evident than in the American food system."
Read more of Michael Pollan's article in The New York Review of Books.
Shelburne Farms is a nonprofit education organization inspiring and cultivating learning for a sustainable future. Based on Abenaki land along the shores of Lake Champlain, our campus is a 1,400-acre working farm, forest, and National Historic Landmark.