 |
| About Us | The Inn | Education Programs | Come Visit Us | Membership | Order Our Products | Events Calendar |
|
Dear friend, So much happens around this time of year at the Farm. We hope you enjoy hearing about it, and we hope you'll join us for some of it. So after you get those taxes filed, take a break at the Farm!
Saturday, APRIL 16, 10 am - 1 pm There will be lots to do at this popular family program in addition to visiting the baby lambs and their moms. You can help wash fleece, learn how to hand-spin wool, sample some sheep's milk cheese, and much more. When you do visit the lambs, keep an eye on our llama Freckles. Freckles is a farmyard celebrity (kind of like Charlie Sheen), but he is also guard of the sheep. And he can spit! (But we love him, anyway.)
Before a room of Burlington-area pediatricians, Director of School Programs Linda Wellings invited each one to become a "Nature Champion." "Nature Champions write prescriptions for their patients to go outdoors — hike with their families, ride bikes, play outside!" said Linda. A team that includes Raymond Coffey, of Essex CHIPS, Jean Coffey, Pediatric Practioner at Essex Pediatrics, and Linda, shared research on the benefits of children playing outdoors, examples of actual programs that focus on getting kids outside, and places that doctors could recommend to parents. "We want to help break down barriers that are holding families back from finding accessible outdoor places to explore," explained Linda. The talk—webcast across the state—was part of the Children and Nature Initiative, a national program of the National Environmental Education Foundation. PHOTO: The Children & Nature Initiative developed "Prescription Pads," which are given to pediatricians interested in "prescribing" outdoor time to their patients. And Speaking of Getting Outside The April issue of Kids Vermont is devoted to kids "Going Wild" and getting outdoors. It has a great article on the success of Shelburne Farms school programs in connecting children to the world out their doorsteps, as well as the role of Vermonters in the national No Child Left Inside Coalition.
On April 11, Alec Webb and Megan Camp were featured on VPT's Profile, hosted by Fran Stoddard. They shared how one family turned a private estate into a public nonprofit dedicated to sustainability. If you missed the broadcast, you can still catch it on VPT's website, which includes a "web extra".
Opening the inn each season has its routine. But each year, we also ask furniture conservator Jennie Baker to refurbish a few pieces that need special attention. This year it was the night stands (side cabinets) in the Webb Room. The night stands are part of an American Renaissance Revival bedroom suite that dates from around 1880. Made of rosewood and decorated with parcel gilt (gold and inlaid wood), the suite may have been made for the Webb’s 680 Fifth Avenue townhouse. Over time, they'd suffered from exposure to sun and use by guests. They needed some work. Jennie has been carefully inpainting losses to gilded areas with gold acrylic paints, and using shellac to touch up areas where the finish was lost or damaged by water or light. "It's just a matter of degree as far as the finish is concerned," she said, as she showed Julie the original high polish on the inside of the cabinet. "Back then, they wanted everything to look like boat finish." Jennie studied wood artifact conservation at the Smithsonian, and has been working in Vermont for almost twenty years. Thanks to her talents, the night stands will be ready for opening! PHOTO: Jennie Baker (left) & Curator of Collections Julie Eldridge Edwards (right) with the Webb Room night stands that Jennie is refurbishing at her Monkton studio.
As a cheese maker here since March, Zak Schafer is one of those people you're likely to see when you visit. Formerly cheese manager at Cheese Traders in Burlington, Zak hails from Alaska, where he worked in commercial fishing, but he's lived lots of places since. He's dedicated to creative writing and will be awarded a long-awaited English degree from Johnson State College in May. About being a cheese maker, Zak says, “I enjoy that connection to the past I feel when practicing this craft that goes back for centuries, and also the connection to the future, by making a food that may not be tasted for three years or more.” Welcome Zak when you see him in the make room!
Honoring Partners Building Sustainable Communities "Many people know Shelburne Farms for its farmyard and elegant inn – and some know they help local schools develop innovative sustainability curricula and practices. But did you know that since 1994, they’ve helped schools in countries like Poland, Russia, Japan, and China teach students to build a healthy future for their communities and the planet?" The Institute for Sustainable Communities We are a featured partner in the Institute for Sustainable Communities' annual countdown to Earth Day. ISC's Facebook page says, "Since we believe that strong partnerships are the heart of every sustainable community, we’re honoring 22 of the many amazing organizations we work with all year to build just, prosperous, sustainable communities around the world." Thanks, ISC. We're honored, too.
You can find all the winners at last month's 4th annual Junior Iron Chef competition on its web site. You'll also find all the winning recipes! Congratulations to all the teams and winners. What a unique opportunity for kids to celebrate and embrace healthy eating and farm-fresh foods. Jr Iron Chef is hosted by the Burlington School Food Project and VT FEED (we're a partner).
|
No dogs MARCH 31 – NOVEMBER 1. Spring means leaping lambs, cows on pasture, and more people out enjoying the property. So for the safety and comfort of our farmyard friends and our visitors, please leave your dogs at home. Thanks for your understanding.
Come sample some local products that are for sale on local Hannaford shelves (like our cheddar!), and chat with the folks who produce them (that's us!) —the people who know the products inside and out. On the shelf, local products are identified with a "close to home" shelf tag. 
Leaping Lambs and Shear Delights 
Doctor's Prescription: 
A High "Profile"
Attending to Inn Details
New cheese makers
Megan Holt also recently joined us as a seasonal cheese maker. Although new to cheese making, she's not new to Shelburne Farms. Last season, she worked as a breakfast cook at the Inn. She's a native of Belfast, Maine, but came to Vermont to attend UVM, where she graduated last fall. Welcome, Megan!
|
