Shelburne Farms’ April News: Earth Day, rennet’s role in cheese, and “anti-recipes”

April 22 is Earth Day, but we’re working year-round to advance our mission of inspiring and cultivating learning for a sustainable future! 2019 staff photo by Marshall Webb.

Our 2019-20 Climate Resiliency Fellowship

Are you an educator committed to learning and teaching about climate change? We’ll help you design and implement interdisciplinary climate change education and place-based service learning projects in your school, shaped by youth interest and voice. Thanks to foundation funding, this fellowship is now free to participants.

Learn more

A Week of Sustainable Development Goals

APRIL 13th–21st

As a key partner of the Greater Burlington Sustainability Education Network, we invite you to join us for a week of events and activities exploring our community and world through the lens of the UN’s Sustainable Development Goals.

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Decrease Food Waste with an “Anti-Recipe”: Moroccan Chickpea Stew

Chefs have been cooking this way for centuries, and Chef Jim wants homecooks to use this sort of adaptive cooking to make use of what is already in your kitchen.

Get the recipe

Demystifying Rennet in Cheesemaking

We all know the main ingredient in cheese is milk, but most cheeses also contain salt, cultures and rennet. Rennet is fascinating, yet it isn’t well understood by most people.

Learn more

“Every time we see a field trip happening at Shelburne Farms, it’s evident how essential this place is to the future. The kids are learning to love the natural world, which means they’re learning to take care of it. And it’s happening in a place of breathtaking beauty — what classroom or textbook could possibly have the same impact? We’re so lucky to have these opportunities in our community and proud to be members.”

 —Joseph Ingram & Steve Berns, Charlotte, VT

Make a contribution

Upcoming Programs & Events

Children’s Farmyard, Tours & Inn will reopen on Saturday, May 11!

Green Mountain Draft Horse Beginner Driving Clinic, Saturday & Sunday, April 20 & 21

Forest Bathing, Saturday, April 27, 10:00AM–12:00PM

Dairy Day at the Farm, Sunday, May 5, 1:00–4:00PM

World Migratory Bird Day with Outreach for Earth Stewardship, Saturday, May 11, 7:00AM–12:00PM

House & Formal Gardens Tour at the Inn, every Tuesday and Thursday beginning May 14, 2:30-3:45PM

“Falter: Has the Human Game Begun to Play Itself Out?” with Bill McKibben Tuesday, May 14, 7:00–8:00PM

Morning Bird Walk, Wednesday, May 15, 7:00-9:00AM

Indoor Spring Planter Design & Afternoon Tea, Wednesday, May 15, 2:00–4:00PM

Weed Walk & Nettle Pesto Making with Spoonful Herbals, Thursday, May 16, 5:00-7:00PM

Forest to Furniture with the Shelburne Craft School, Monday & Tuesday, June 10 & 11

What We’re Following

Green Schools Catalyst Quarterly explores the theme of using school buildings and grounds to teach core subjects through a lens of sustainability.

Here & Now resident chef Kathy Gunst explores her favorite American cheeses, including our 6-month and 2-year cheddars!

NPRs reports on Future 50 Foods: 50 Foods for Healthier People and a Healthier Planet.

VPR’s Brave Little State’s asks, “How Is Climate Change Affecting Vermont Right Now?”

U.S. News & World Report highlights Vermonters’ support of independent retailers over large chains.

The New Food Economy asks, “How does the human brain experience taste?”

Shelburne Farms is a nonprofit organization educating for a sustainable future.

Our campus is a 1,400-acre working farm, forest, and National Historic Landmark.