Shelburne Farms
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Fresh slabs of cheddar from the first day of cheesemaking in 2014.
FlickR Facebook Feb. 2014 Newsletter

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Happy Valentine's Day
"One of my favorite things to do along Lake Champlain is sit and sift through the amazing beach rocks, alone or with my kids. Heart-shaped rocks are a special find!"
-- Susie Marchand, Shelburne Farms educator

Upcoming Programs

Get your Ground Beef at our Welcome Center & Farm Store

Stop by and pick up your 1 lb package, then make this great Beef Chili Recipe from Chef David Hugo. (The recipe actually calls for 2 lbs of ground beef.) What a perfect dinner to make with a snowstorm in the forecast!

Other News We Care About 

Tell us why you support the Farm -- what you love about it -- and read what others have shared. Thank you for being part of our community!


With a huge thank you to our cows and the never-ending work of the amazing dairy staff, the cheese team launched the 2014 cheese making season on February 4. By day's end, 5,800 pounds of milk became 780 pounds of cheddar. We're excited by the challenge and humbled at the privilege of transforming another 1,500,00 pounds of milk ---- that's 173,400 gallons ---- into 170,000 pounds of cheddar this year. When not immersed in that immense task, we're continually processing and packaging aged cheddar, anticipating and reacting to the outstanding efforts of our sales team. We take pride knowing that all our efforts support this place and its purpose. 

We will greatly miss Nat Bacon's passionate inquiry and instruction, but are excited to welcome back Kate Turcotte in the new role of Head Cheesemaker, joining vat veterans Zak Schafer, Megan Holt and Sam Bevet. I'm very grateful to have such a group: smart, strong and fast ---- essential qualities all. 

Tom Gardner
Cheese Operations Manager


Starting May 14, learn about farmstead cheese with Tom and crew at our Sun to Cheese Tour.

Tuesday, February 18, 7 - 9 pm
Join author Susan Clark for an evening of stories and conversation about how communities across the U.S. are making their local decision making processes more inclusive, deliberative, and empowered. Learn more & register.

Welcome Betsy Rosenbluth
We're excited to welcome Betsy Rosenbluth as the new Project Director for Vermont FEED, our farm to school partnership with NOFA-VT and Food Works at Two Rivers. Betsy comes to us from the Orton Family Foundation in Middlebury, where she was Director of Projects and interim Director. 
Eat Well, Play More Vermont
This great initiative of the Greater Burlington YMCA is an alliance of organizations working to improve kids' health through nutrition and physical activity. We're excited to be part of it: there's such great synergy with our work in farm-to-school and getting kids outdoors. Learn more in this VPR story and find out how to become involved.
Summer Institute on Education for Sustainability
Educators, check out this amazing opportunity we're offering, July 29 to August 1. 
"The EFS Summer Institute had a profound impact on my teaching philosophy and pedagogy, and I've continued to be a passionate EFS teacher since."  
 Melissa Tobias, graduate student, Lesley University
Sugaring season coming up!
We've been upgrading our sap collection system to get ready: We installed a new tubing network and built a new shed for our sap gathering tank out of sustainably harvested lumber from our woodlandsOur woodlands are one of many working forests that collectively contribute $3.4 billion to Vermont's economy.
Don't forget to visit us for Vermont Maple Open House Weekend in March!

Shelburne Farms Shelburne Farms cultivates a conservation ethic for a sustainable future. We are a nonprofit education center, 1,400-acre working farm, and National Historic Landmark. 1611 Harbor Road * Shelburne, Vermont * 05482 * * 802-985-8686