Farm-based Educator George Conklin greets the newly arrived pigs. A sow and her four piglets have arrived in the Children's Farmyard! The mother is a Berkshire (a heritage meat breed), and the piglets are Berkshire/Duroc crosses from Vermont Heritage Grazers. Photo by Amira Silverman.

We're Open for the 2017 Season!

The campus, farmyard, Inn, and Restaurant are officially open. Check our calendar for daily events and special programs. View the current menus at the Inn, which change weekly with the Market Garden harvests and local offerings.

A Look into Our Work with Educators

We asked Director of Professional Development Jen Cirillo about why we work with educators in the summer (and all year long), and what they're actually doing when they're learning to "Educate for Sustainability."

Inn Kitchen Renovation
The kitchen at the Inn is the crucible where all our farm-fresh, local ingredients are transformed into memorable delicious meals. Largely unchanged since the 1987 restoration of the Inn, it was due for an upgrade.

International Group Convenes for Learning on 'Human-Animal Interaction'
We know that animals have magic. We see it every day when we introduce the public to our wooly, furry, and feathered friends in the Children's Farmyard. This conference helped us understand that magic a bit better, and pushed us to consider how we might harness it more to further our programming.

The Art of Natural Cheesemaking

Discover the secrets of traditional cheesemaking practices with farmstead cheesemaker and author David Asher. As a "guerrilla cheesemaker," David doesn't prescribe to standard industrial philosophies; he explores traditionally cultured, non-corporate, DIY methods well suited to the home kitchen or artisanal production.

Details & registration for the workshop, June 20 & 21.

Upcoming Programs & Events

What We're Following