H elp Shelburne Farms meet the Steward Challenge! In May, the Stone Family generously offered to help meet this year's fundraising goal by challenging 60 others to give at the Steward level of $1,000 or more. We need just nine more Stewards to meet their challenge by October 31. Each gift will be matched with $1,000! Please consider becoming a Steward today to help meet this challenge. Photo by Marshall Webb.
Addressing Education for Human Health and the Environment
Shelburne Farms and partners hosted a gathering of U.N. Regional Centers of Expertise from the Americas on Education for Sustainable Development. Greater Burlington is one of these centers and served as the campus for sharing work in the field of education for sustainability.
Meet Our New
Head Cheesemaker
Jack Duncan, a food science graduate of UVM like his fellow cheesemakers Maddy and Morgan, has taken over the reins as head cheesemaker at the Farm. We asked him to reflect on his new role.
Three Sisters Soup
Enjoy this traditional Abenaki dish featured at a recent Shelburne Farms collaborative dinner in celebration of the Abenaki agricultural year. Each dish featured an important crop or set the stage for a traditional Abenaki story.
Innovation in the Market Garden
Shelburne Farms' Market Garden is testing the effectiveness of sheep wool pellets as a nitrogen fertilizer, which could be an important value-added product for farmers raising sheep. UVM Extension shares more about the project on Across the Fence .
Chef John Patterson Takes over Gramercy Tavern in NYC
On October 28th, Shelburne Farms Executive Chef John Patterson will be returning to Gramercy Tavern, where he worked for three years, for one night only as part of the restaurant's Tavern Takeover Series highlighting their alumni to bring together past and present.
Upcoming Programs & Events

Thursday, October 10, 11:00AM–12:30PM
Hawk Walk, Saturday, October 12, 7:30–10:00AM
Saturdays, October 12, 19 & 26; 12:00–4:00PM (time slots every 20 minutes)
Tuesday, October 15, 4:00–5:30PM
*NEW* Create a Fall Centerpiece , Thursday, October 17, 5:00-7:00PM
Horse-Drawn Wagon Rides, Saturday, November 2, 2:45, 3:30, 4:15 & 5:00PM
Forest Bathing Day Retreat, Saturday, November 2, 8:30AM–4:00PM
Saturday, November 16, drop-in any time between 10:00AM & 1:00PM
A Taste of Autumn on the Farm, Saturday, November 23, 10:00AM–12:00PM
What We're Following

Shelburne News covers the annual meeting of the Regional Centers of Expertise for Education for Sustainable Development. Our regional effort is coordinated by GBSEN , of which we are a sustaining partner.
VTDigger's featured Young Writer's Project submission:
Seven Days speaks with Abenaki Chef Jessee Lawyer , who recently collaborated with Shelburne Farms Executive Chef Emeritus Jim McCarthy.

The 19 Books on Food Tank’s Fall Book List to reconnect with the food system.
The University of Vermont promotes healthier options for campus food. Via NECN.
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.