When I arrived at an open house for the newly rehabilitated Coach Barn in September, I thought, “This is another one of those amazing moments in the life of Shelburne Farms as an educational organization.”
Where once there were carriage horses and cows in the barn and courtyard, now there will be people gathering and learning around tables made from farm-harvested wood, in a building warmed by a state-of-the-art geothermal system.
The adaptive reuse of the Coach Barn embodies so much of who we are and what we do. To inspire learning for a sustainable future, we are using our amazing working farm and historic buildings, forging partnerships and collaborations that reach far beyond this place, and creating opportunities for discovery and dialogue–for coming together, not breaking apart.
I’m so heartened by all that the “new” Coach Barn makes possible, and for the community it will help foster. For that, we have you to thank. Your support underpins all the vision, creativity, collaboration, and craft that transformed this barn over the past year. And, your support will continue to help Shelburne Farms cultivate positive change in the world far into the future.
With gratitude,
Alec Webb, President
The Coach Barn reopens
Its adaptive reuse will facilitate learning and foster community.
After a year of renovations and rehabilitation, the Coach Barn has opened its doors as an historic, year-round, sustainably designed and operated space for learning and convening. From your first step into its newly granite-paved courtyard, rimmed by native sedges to absorb rainwater, to entering the big halls enlivened by environmental, acousticenhancing art, the building honors the natural world around it and the history behind it.
The
building honors both the natural world around it and the history behind it.
More than 55 businesses—architects, designers, consultants, artisans, suppliers, and contractors—contributed to the barn’s transformation. The result is a space that is more than a backdrop to people learning; it actively fosters that learning.
continued
Looking from the West Hall through to the East Hall
Abra’s Kitchen, Coach Barn
The soul of the Coach Barn is its new kitchen for learning and production, generously funded by the Abra Prentice Foundation. Cooking and eating together builds community and connects you to the land and soil. Like the rest of the building, the kitchen showcases sustainability features: high-efficiency appliances and all-electric induction stoves that cook quickly, safely, and precisely to dramatically lower energy use. It’s a kitchen designed not just to feed people, but to feed change.
Farm Wood to Farm Table
All the tables in the Coach Barn — long, round, tall, short — were built from wood harvested at Shelburne Farms. John Monks of Vermont Tree Goods was instrumental in that. When safety demanded we remove beloved poplars on the farm in 2018, he and Marshall Webb envisioned creating tables and other items from that lumber to continue the trees’ story. The Coach Barn is their next chapter. Many other tree species are represented, too. (Read more in Coach Barn story at right.)
Artwork by Nancy Milliken
The wall art by local artist Nancy Milliken brings the farm landscape indoors in inspiring ways. The wool pieces (above) reference New England’s farming history and the wool was sheared from our sheep. The driftwood art (previous page) uses wood that young campers gathered along the lakeshore last summer, and speaks to the importance of trees in the watershed. Her horsehair art echoes the equine history of the building. And behind all her pieces? Cleverly hidden sound-mitigation panels.
Alec speaking in the West Hall of the Coach Barn in September
Shelburne Farms Vice President Megan Camp wins UVM Alumni Achievement Award
“For more than four decades she has been at the heart of Shelburne Farms’ growth and impact.”
In September, the University of Vermont honored Shelburne Farms Executive Vice President and Program Director Megan Camp with its annual award for an alum who is “nationally and internationally recognized for outstanding contributions to their profession or life’s work.” For Megan, that’s education for sustainability.
“For more than four decades,” stated UVM, “she has been at the heart of Shelburne Farms’ growth and impact, shaping it into a hub of learning and collaboration for educators from Vermont and far beyond.” UVM continued, “Megan has guided the Farm’s education initiatives, including the renowned Institute for Sustainable Schools and Vermont’s pioneering Farm to School programs…that have influenced education policy, inspired
thousands of educators, and promoted the long-term wellness of people and planet.”
“I still believe that education is one of the most powerful tools we have to transform society.”
— Megan Camp
“Education is at the heart of who I am,” Megan reflected, “and I still believe that it’s one of the most powerful tools we have to transform society. When learners see themselves as part of a larger community, they begin to imagine new possibilities— and take action for a more just and sustainable future.”
She sums up, “This award is a recognition of an entire community of people dedicated to this vision. It is a celebration of education, collaboration, and hope for the future.”
We’re proud of this recognition for Megan and for all Shelburne Farms has accomplished under her leadership.
It starts with the building’s geothermal heating and cooling system that offers year-round comfort without relying on fossil fuels. The lighting has been reimagined with warm, highefficiency LEDs, and smart plumbing systems conserve water. Throughout the building, materials and furnishings were selected for reused, renewable or recycled content, durability, and commitment to local production.
Consider the furnishings: John Monks of Vermont Tree Goods carefully milled live-edge boards from our heirloom trees from Poplar Drive, then Vermont Farm Table gave them new life as tables (and stored carbon).
“What I’m trying to do is showcase the beauty of what nature has produced,” says Monks, “the beauty of
the tree’s shape, not just its grain. I find the asymmetry of it all fascinating.” He adds, “Hopefully, that little bit of live edge will encourage people
“I’m trying to showcase the beauty of what nature has produced.”
— John Monks, woodworker
to think a little.” Additional small tables from farm-harvested wood are engraved with the name of the many tree species used. Longtime partners Beeken Parsons, located in the Farm Barn, built comfy chairs
also from farm wood. Collectively, the furnishings tell a story of sustainable forestry and the value of place, while inviting reflection on what’s possible when we embrace both.
We are deeply grateful to all of our supporters who have made the Coach Barn Rehabilitation project a reality.
2026 Programs & Events
Visit our online calendar: shelburnefarms.org/calendar for programs at the Coach Barn and across the farm, including our new Marshall Webb Climate Action Series!
Shelburne Farms Executive Vice President and Program Director Megan Camp accepting her UVM alumni achievement award at the September 25th ceremonies. Megan graduated from UVM in 1984.
COACH BARN continued
2026 Programs
Education for Sustainability Programs (EFS):
All offered with University of Vermont
EFS Foundations | JULY 6–10 Dive into social-ecological systems, strategies for elevating youth voice, and making change.
EFS Immersion | JULY 21–23 Reflect, learn, and collaborate with colleagues on education for sustainability.
EFS Leadership Academy
YEAR–LONG, BEGINS JULY 27–29 Align education towards achieving sustainability.
EFS Graduate Certificates MULTI–YEAR
Listed courses are core requirements.
More Programs
ABCs of Farm-Based Education MARCH & OCTOBER
A three-day workshop to help farmers engage and inspire visitors.
Northeast Farm to School Institute
YEAR-LONG, BEGINS JUNE 23–25 Build action plans with lasting impact on classrooms, cafeterias, and communities. Offered with NOFA-VT. June 23–27: State Adaptation Program
Cultivating Joy & Wonder JULY 13–17
Get fresh ideas to connect early learners with farms, food, and nature.
Climate Resiliency Fellowship
YEAR–LONG, BEGINS AUG. 11–13
Deepen your teaching practice and advance education for climate action.
Farm to School Leadership Academy | FALL
Build a community and a set of strategies to transform your school meal program. (See related story at right)
Transforming School Meals
Meet a leader from our Farm to School Leadership Academy
There’s a new enterprise at the Academy for Global Citizenship public school in Chicago: Little Leaf Market. Thanks to Kris De la Torre, their former Director of Sustainability and School Food, and now the leader of an adjacent community nonprofit, the market will share local and school-grown produce with students and the community. Soon, she’ll be expanding the market to help the school offer free summer meals to anyone in the community 18 years of age or younger, as part of the National School Lunch Program.
Kris was one of 16 leaders in our first Farm to School Leadership Academy, offered with the National Farm to School Network. The program helps school nutrition professionals, educators, and farm to school coordinators transform their school meal programs by connecting the classroom, cafeteria, and community.
“If we’re going to transform how we feed young people in public schools at a systems level, we need a shared understanding of the diversity of school programs across the country.”
— Kris De la Torre
For Kris, the opportunity was timely. In 2023, she pulled the school meal program in-house, self-operated. This gave them more flexibility to serve scratch-made meals and to prioritize locally grown and humanely raised ingredients. Kris learned a lot about the National School Lunch Program (NSLP) through this transition, and the Leadership Academy helped her leverage that new knowledge. “It was really timely for me to participate, because if we’re going to transform how we feed young people in public schools at a systems level, we need a shared understanding of the diversity of school food programs across the country.” Kris is now creating a map of the NSLP to help all farm to school leaders be more effective in their efforts.
There are 15 more stories of each leader advancing their farm to school efforts—in Texas, Ohio, Virginia, and more. And we’ve just welcomed our second cohort to this program this fall, so 16 more stories to come! We are proud of what all these leaders are doing to nourish kids using fresh, local ingredients.
Big questions of the Farm to School Leadership Program
• How do we get more local food into school meals?
• How can we connect students to where their food comes from?
• How can we be effective change agents and build peer learning networks?
Big Summer for our Farmstead Cheddar
Our cheese wins blue, we have a new team leader, and we host Vermont Cheesemakers Festival
“We are all really proud of what we do and the cheese we make,” said cheesemaker Isaac Brackbill recently. So it was an especially proud moment in July when the American Cheese Society awarded a blue ribbon to our 1-year cheddar at their annual competition in Sacramento, CA. “We work with the raw milk of cows that we know very well, and with the dairy staff that we know very well,” explains Isaac. “I think we all believe that this relationship between the land, people, and cows is special to our cheese.”
“The relationship between the land, people, and cows is special to our cheese.”
— Isaac Brackbill, Cheesemaker
Those relationships helped draw Eric Patterson from his native California this summer to be Shelburne Farms’ new Cheese & Catalog Manager. Also, as Eric says, “Getting your hands in a vat of curds is pretty addictive.” He should know. He has more than 20 years of experience in the artisanal cheese world, first with the renowned Cowgirl Creamery, then with Marin French Cheese. Now he’s sharing his talents with Shelburne Farms and we couldn’t be more pleased.
Eric’s “welcoming committee” was the entire community of Vermont cheesemakers! Soon after his arrival, we hosted the Vermont Cheesemakers Festival, opening our beautiful Breeding Barn to the state’s cheesemakers, artisan food producers, and those who love both. The event, organized by the Vermont Cheese Council, did a wonderful job celebrating all that is special about Vermont artisanal cheese. (Eric felt right at home.)
TOP: The Vermont Cheesemakers Festival on August 5th in our Breeding Barn with Head Cheesemaker Perry Willett, new Cheese & Catalog Manager Eric Patterson, and Cheese Sales Manager Tom Perry. ABOVE: Cheesemaker Isaac Brackbill tosses the curds during a daily make. ABOVE RIGHT: Our one-year cheddar took home gold from the American Cheese Society this year.
Order Your Cheddar, Maple Syrup & More store.shelburnefarms.org
For your holiday entertaining, gift giving, or client list, consider some of our delicious cheddars and other food items by local producers. A taste of this farm; a taste of Vermont!
Our working farm in new climate reality
The season’s long drought was felt in different ways across our pastures, forests, and gardens.
“It’s been a tale of two seasons,”
Dairy Manager Sam Dixon says. “We had a very slow start in May because of all the rain,” he explains, but drought conditions hit in late summer and fall, limiting both grazing and haying. Such are the weather swings brought on by climate change. By mid-August, apart from a few daily hours on pasture for their general health, the cows were digging into stored feed in the barn. That
altered the complexion of the milk (not quality), keeping our cheesemakers on their toes. The good news is we should have enough stored feed to get through the winter to next season.
In the forests, the drought was also obvious, if less directly damaging (the effects of cumulative stresses are an open question). However, the woodlands team spent significant time watering many trees that we’ve planted in the last three years. Of note: Woodlands Manager Dana Bishop saw that over the hot summer in Marshall Woods, several southern tree species that we planted as a hedge against warming weather did well, including Persimmon and Kentucky coffee tree.
“The drought has been tough,” says Josh Carter in the Market Garden, but thanks to its irrigation infrastructure and the lake’s reliable water source, the garden has fared pretty well. The toll was in labor. “Watering takes work,” Josh explains. “We often watered crops multiple times a day because irrigation watering patterns are uneven and unnatural. The flip side,” he says, “is that the drought
meant low disease pressure. Controlling disease in organic vegetables is really challenging, so this is a huge benefit.” So despite the weather, the garden’s beautiful produce was foundational to the dishes served at the inn restaurant, sold at the Farm Store, and donated to local food shelves to help feed our community.
New U.S. Forest Service Study
We are collaborating with the U.S. Forest Service on a longterm study to develop diseaseresistant Butternut trees. We prepared the site this fall near Windmill Hill. Next spring, the Forest Service will plant a grid of 150-200 trees. “I love this project,” says Woodlands Manager Dana Bishop. “With threats to species like ash and beech, it feels right to be figuring out how to bring back such a wonderful tree. Imagine seeing healthy butternut trees growing along Butternut Trail!”
From Farm to You
Visit the Farm Store
• Late-season produce
• Packaged foods
• Cheddar & Maple Syrup
2026 at the dairy
• Sun to Cheese Tours
• Pasture Walks
• Watch cheesemaking
The dry summer dramatically shortened the grazing season.
The Market Garden in June
Around the Farm in Brief this Summer and Fall
So much happens at Shelburne Farms on any given day. Here are a few highlights.
Growing Farm to School
We hosted our annual Northeast Farm to School Institute launch at the Shelburne Farms Inn this year. This inspiring time for school teams to develop farm to school action plans was even more inspiring at the inn.
Supporting whole school team
This summer, we worked with teachers from our longtime partner, the High School for Environmental Studies in New York City, to support their efforts engaging students in the school’s environmental mission.
Improving Accessibility
We are modifying the Welcome Center and Farm Store this fall: the front doors and entrance area will be ADA compliant, the visitor booth’s counter has been lowered, and we’ve invested in a new shuttle wagon with lifts.
Fall School Programs
Young students enjoyed themed visits like “Garden Pizza Party” and “Geology.” As budgets tighten, schools are struggling with transportation costs for programs like this. Your support can help. (See back page.)
Earth Charter Celebration
At this remarkable event in the Breeding Barn in September, a host of renowned speakers, including Bill McKibben, offered inspiring words to renew our commitment to the principles of the Earth Charter.
Shelburne Farms Inn
It was a great season at the Inn. With the house as their home base, guests from near and far enjoyed discovering (and rediscovering) Shelburne Farms. And all summer long, guests and visitors enjoyed regular House & Garden Tours, and pollinator walks in the Formal Flower Gardens (at right).
Make Your 2026 Reservations shelburnefarms.org/inn
The Children’s Farmyard
Milk a cow, brush a bunny, walk a sheep. All season long, our hardworking staff (and animals) introduced thousands of children and families to the many ways we depend on farm animals for fiber and food.
Strengthening Farm Education
In October, 20 farmer/educators from Maryland to Minnesota gathered to build and strengthen their programs. Atiya Wells (above) of Backyard Basecamp headlined our long-running ABCs of Farm-Based Education program.
Your Gift Matters to Them
Each year, Shelburne Farms waives field trip fees for nearly a third of students who visit, and offers need-based scholarships for summer campers and educators.
We never want finances to prevent someone from participating in the transformative learning experiences that happen here every day.
Only your support makes that possible. Please make a gift to the Scholarship and Program Access Fund. You’ll bring big smiles to so many kids, while sowing the seeds for a brighter, more sustainable world.
Make a Gift Today!
Use the enclosed envelope, Scan the code at right, or visit shelburnefarms.org/donate
Thank you for your support!
Shel
Victoria Middleton, Cat Parrish,
: Bren Alvarez, Daria Bishop, Holly Brough, Andrea
Our home campus is located on the homelands of the Winooskik band of the Abenaki.
Shelburne Farms is a 501(c)(3) education nonprofit on a mission to inspire and cultivate learning for a sustainable future. We believe that transformative learning experiences sow the seeds for a more just and thriving world. Our work seeks to create the space, spark the conversations, and share the stories to inspire educators and students to build a better future for everyone.
shelburnefarms.org • 802-985-8686
1611 Harbor Road • Shelburne, Vermont 05482
PHOTOGRAPHY
Estey, Stephen Mease,
David Seaver, Meghan Sheridan, Robin Turnau, Sarah Webb
