Even in the middle of winter, we're a busy organization, and none of it just "happens." See how your support keeps our programs impactful, the animals healthy, and our campus humming.
How can early educators make the best use of federal and state funding to connect their children to local food and nutrition and agriculture education?
We’re sharing a look back at some of our projects, collaborations, and campaigns that helped to propel the farm to school movement forward in 2023.
As part of the 2023–24 Farm to School Institute Adaptation cohort, Connecticut reflects on their experience launching their first statewide Institute.
From cheese selection to arrangement and add-ons, Creamery Manager Andi Wandt shares her secrets for building delicious, non-fussy, and and beautiful cheese boards.
We boiled our first maple syrup this year on February 5th–the earliest date in memory. Is this climate change at work? We look at our data.
A quick, simple, and adaptable snack recipe with rave reviews from students and teachers alike.
The transformational professional learning program will welcome a new group of educators in 2024.
We’re proud to partner with the Green Schools Conference, and invite you to join us and fellow leaders in Education for Sustainability at this three-day event.
Most of the cheddar we make is aged here on our campus. A tiny percentage—about 1.5%—takes a different journey.