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    <lastmod>2026-01-13</lastmod>
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      <image:title>Work</image:title>
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      <image:title>Work - “Spelling is a gateway skill, and it opens the door to chemistry, to literary studies, to physics, to geography. It opens your mind to the fact that these concepts exist. Words become things that don’t scare you anymore.”</image:title>
      <image:caption>Jacques Bailly</image:caption>
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      <image:title>Work</image:title>
      <image:caption>Home to Heady Topper, The Alchemist brewing facility in Stowe, Vermont.</image:caption>
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      <image:title>Work - Beer Bucks</image:title>
      <image:caption>53 Brewers in the state 2200+ Craft beer related jobs $367M Economic impact In terms of economic impact in Vermont, the beer industry exceeds maple syrup and has drawn even with on-mountain skiing.</image:caption>
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      <image:title>Work - Green Mountain Hops</image:title>
      <image:caption>We know beer can thrive in Vermont, but what about hops? Most U.S.-grown hops grown come from the Pacific Northwest, and while that’s unlikely to change, Heather Darby, an agronomic and soils specialist with UVM Extension, led a six year-long growing trial with twenty-four different hops, and says certain varieties of hops do have the potential to thrive in the Green Mountains. “Our biggest challenge is moisture,” she says, “but we’re proving that what we can put out here is just as good.” Darby estimates there are about a dozen Vermont farmers growing hops commercially, but with the trial’s findings and a growing local knowledgebase, she expects this number is poised to explode. “We’re at a place where people can start.”</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/54d24da8e4b092c13f8d4730/1589124838350-8J1K6YCK4BMKDM2549LD/melody-sq.jpg</image:loc>
      <image:title>Work - It is, Walker says, possible to become indigenous to a place.</image:title>
      <image:caption>“We’ve loved this place for ten thousand years and we’ll love it for another ten thousand. The type of people we want to share our homeland with are the people who love it, too.”</image:caption>
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      <image:title>Work - Becoming Indigenous</image:title>
      <image:caption>Melody Walker reimagines what it means to be a Native Vermonter today</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/54d24da8e4b092c13f8d4730/1603638561220-KYLAYO05MZTZW2VSO6WH/UVMonInstagram</image:loc>
      <image:title>Work - Reimagining Instagram as the Front Door to UVM</image:title>
      <image:caption>According to an Admitted Student Survey, more than half of students who used social media in their college search turned to Instagram. While more students are using Instagram, fewer students are using Twitter and Facebook each year. So, we focused our efforts on Instagram as a singular go-to source for information about life at UVM. We not only incorporated key enrollment messages into our main accounts, we developed new approaches and tactics. We united our most powerful, articulate advocates (our student tour guides) with our most powerful, visible channels. One example: We launched a series of Live Q&amp;As on our Instagram stories, where hundreds of prospective students submit questions, answered live and candidly by our AdvoCat tour guides.</image:caption>
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      <image:title>Work - Make it stand out</image:title>
      <image:caption>6:46 pm, Farm Barn courtyard. Local string band "The Tenderbellies" take the stage for a free Town of Shelburne concert.</image:caption>
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      <image:title>Work - Make it stand out</image:title>
      <image:caption>4:19 pm, Farm Barn courtyard. A young camper lends a hand to Children’s Farmyard staff as they walk our education flock to pasture for the night, a daily ritual.</image:caption>
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      <image:title>Work - Make it stand out</image:title>
      <image:caption>6:35 am, Dairy Barn. During morning chores, Sam’s trained eye notices one cow isn’t coming up to the trough to feed: “She must be in labor.” Sure enough, within minutes, a Swangus calf (an Angus/Brown Swiss cross) is born. “They’re a pretty vigorous breed,” explains Sam; once mom completes a thorough cleaning, the calf is up and walking.</image:caption>
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      <image:title>Work - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/54d24da8e4b092c13f8d4730/5f155321-4f19-4804-8e3d-aaf59cbfbb4b/Perry968x647.png</image:loc>
      <image:title>Work - Make it stand out</image:title>
      <image:caption>7:40 am. “This is my favorite part of the job, the hauling,” says cheesemaker Perry Willett. “You get out onto the farm and get that connection to the dairy.” Here, Perry pumps 5,376 pounds of milk (“a pretty normal haul”) from the dairy’s vat into a sanitized tank, then drives the milk a few minutes away to awaiting cheesemakers. Perry started working at the farm this spring, but her connections to the place run deep. “I was a camper here from ages three to seventeen, so Shelburne Farms is kind of embedded in my DNA.”</image:caption>
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      <image:title>Work - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/54d24da8e4b092c13f8d4730/9523e5ec-9c08-4e78-ba2d-c583dae58270/Campers968x647.png</image:loc>
      <image:title>Work - Make it stand out</image:title>
      <image:caption>10:04 am, North Gate Road. Summer campers cover a lot of ground at the farm. Here, our younger group takes a tractor ride from the Farm Barn to the Dairy, spotting grazing cows and singing songs along the way.</image:caption>
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      <image:caption>5:21 am, Milking Parlor and Calf Barn. Herdsman Renee LaCoss moves all 123 milking cows through the parlor in shifts to a soundtrack of country radio. Do the cows have a favorite radio station? “Honestly, I think it’s whatever makes the milker happy. They can tell if you’re happy,” says Renee. Some of the milk is taken to the calf barn (right), where Sam feeds it to the newest arrivals; the rest of the milk will be transformed into Shelburne Farms cheddar.</image:caption>
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      <image:title>Work - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/54d24da8e4b092c13f8d4730/a1f7400d-2aa8-4a71-aa7f-48325c9e885d/Orientation968x647.png</image:loc>
      <image:title>Work - Make it stand out</image:title>
      <image:caption>11:13 am, Children’s Farmyard. In a day-long employee orientation, new staff members Jack and Sophie meet the goat bucklings.</image:caption>
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      <image:title>Work - Make it stand out</image:title>
      <image:caption>4:35 pm, Farm Barn. Another day’s work done, Mia leads Children’s Farmyard cow Brewer to pasture.</image:caption>
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      <image:caption>8:19 am. Morning milking is done, and the pastures are deemed dry enough for the cows to re-enter. Herdsman Megan Letourneau guides the group to the fields where they’ll spend the day. “I grew up on a dairy farm,” says Megan. “My first friends were probably calves.”</image:caption>
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      <image:caption>8:48 am, North Gate Road. Curious flock.</image:caption>
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      <image:title>Work - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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