Billings Farm

35th Annual Quilt Exhibition
2021-08-19 10:00 - 17:00, 2021-08-20 10:00 - 17:00, 2021-08-21 10:00 - 17:00, 2021-08-22 10:00 - 17:00 (America/New_York) | VT
Explore the juried exhibition of locally-made quilts ONLINE & ONSITE. Enjoy quilting demonstrations and activities for all.

Billings Backyard: Putting Your Garden to Bed
2021-08-21 10:00 - 11:30
After a great season of gardening, how can you set yourself up for success next year? Master Gardener Ben Pauly will show you all the best practices to end your season well by putting your gardens to bed. Ben will also discuss the joys of autumn gardening, and making the most of the growing season. Find more information at Billings Backyard: Putting Your Garden to Bed.
A Q&A period with the presenter may continue for up to 30 minutes past the scheduled end time.
Billings Backyard is a series of workshops designed to teach sustainable living skills to adult participants and is underwritten by a generous grant from the SpringRiver Private Foundation Trust. Each workshop includes hands-on demonstrations and concrete steps for incorporating these skills into everyday life.

Sunflower Sunday
2021-08-22 09:00 - 09:45
Join us at 9AM for a FREE guided 45-minute meditation walk leading guests through mindful moments while surrounded by the radiant sunflowers.
After meditating and yoga stretching, enjoy herbal tea infused with herbs grown on the farm.
Enter between 8:45 and 9AM at the Billings Farm exit gate and you will be directed where to meet the guide. No entry after 9AM.
No pre-registration is necessary.
We encourage you to bring a mat or a towel for the program. Some mats will be available to borrow on a first come, first served basis.
This walk takes place before the Billings Farm & Museum site opens. To enjoy the site after 10AM, you must purchase admission.
Contact info@billingsfarm.org for more details.
Learn more about the 2021 Sunflower House

Giddy Goats Week!
2021-08-23
Each week in July and August, Billings Farm & Museum will highlight a different farm animal with daily up-close programs, displays and explorations and a “themed” food recipe.
Meet these farm animals with daily programs at 11 am, 1 pm and 3 pm:
Giddy Goats: August 23-27
Learn more about the featured farm animal and their role on the farm. Enjoy a “featured animal” scavenger hunt in the Farm Life Exhibits and pick up a themed recipe from the Learning Kitchen.
Programs take place daily, except on Special Event Days: (August 1, 28 & 29).

Members Garden Party
2021-08-26 17:30 - 19:30
Join us for an after hours Garden Party for our members!
5:30 ~ 7:30 PM
NEW DATE: Thursday, August 26
Enjoy wandering the Sunflower House in full bloom.
Meet the designer of the Sunflower House, Ben Pauly, and learn how this majestic natural feat is achieved.
Local performers Rose Hip Jam will play a lively mix of folk, folk rock, country and delta blues.
Try a Pollinator Mocktail, along with Billings Farm cheese and samples of homemade jam provided by Billings Farm. Beer and wine will also be served.
Play lawn games with your friends including bocci and croquet.
RSVP to membership@billingsfarm.org by August 23.
There is no fee to attend. In gratitude to our members, attendance is limited to members only.

Pollination Celebration
2021-08-28 10:00 - 17:00
Pollinators – the bees, butterflies, birds and moths we see zipping from flower to flower in the summer – are integral for growing close to 90% of our food supply. Billings Farm & Museum’s Pollination Celebration on August 28 & 29, 2021 highlights this big contribution from such small creatures with hands-on activities and interactive programs for all ages, from 10AM-5PM both days.

Meet local beekeepers from Hall Apiaries and Vermont Beekeepers Association.
Explore the Sunflower House in full bloom and watch pollinators in action. Take the #VTSunflower House #SunflowerSelfie Instagram Challenge and win Billings Farm cheese!
Take in a Garden Talk to hear from the talented Woodstock Inn & Resort gardening team who created the Sunflower House, and learn how it supports pollinators.
Kids can try the Honeybee Dance and craft a Honeybee Headband.
Play lawn games and learn the meanings of Victorian Flower Language.
Find some peaceful moments by following the Self-guided Meditative Walk along the Ottauquechee River Walking Trail.
Cool off with the Pollinator Ice Cream Special at the Dairy Bar: two scoops of vanilla ice cream with a honey berry drizzle, topped with whipped cream! Vanilla, honey and berries are all produced thanks to pollinators!
Sample Herbal Tea or Corn and Tomato Salad made with ingredients pollinated in the Billings Farm gardens.
Take home Pollinator Recipes, including our collection of recipes for delicious cocktails and mocktails using pollinated ingredients.

Pollination Celebration Schedule
10:30 Learn Victorian Flower Language
11:00 Honeybee Dance
11:30 Meet a Beekeeper!
12:30 Garden Talk
1:00 Do the Honeybee Dance
1:30 Meet a Beekeeper!
2:30 Garden Talk
3:00 Do the Honeybee Dance
3:30 Learn Victorian Flower Language
The Dairy Bar is open 11-5.

"Foodie" Fridays
2021-09-03 10:00 - 17:00, 2021-10-01 10:00 - 17:00
Discover how we use seasonal ingredients from our farm and gardens to make delicious recipes. Culinary demonstrations and interactive garden programs.

Harvest Week: Herbs
2021-09-06 10:00 - 17:00
Harvest Weeks at the Farm. As the end of the gardening season approaches, learn about autumn harvest activities and preserving foods through interactive demonstrations and food tastings each week:

Herbs – Sept. 6-12 & Sept. 20-26. Learn about harvesting and drying herbs and their medicinal and culinary uses.
Harvesting and Putting Food By – Sept. 13-19. Help harvest crops from our gardens and learn about different preservation methods such as canning, pickling and drying.
Apples – Sept. 27-Oct. 3. There are 2,500 varieties of apples grown in the United States. Learn which ones are grown locally here in Vermont. Sample several varieties and taste the differences. See how we make Mini Apple Pies – enjoy a sample and take home the recipe!

Billings Backyard: Making Jam with Chef Emery
2021-09-11 10:00 - 11:30
Don’t get in a jam with this year’s harvest! Learn how to turn your bounty into something delicious and new!
Jams can include many more ingredients than just fruits from the orchard or garden. Follow along as Chef Emery demonstrates how to make your own unique blend of sweet and savory jams. Recipes covered will include:

Tomato White Peach Jam
Carrot Cake Jam
Maple Bacon Jam

Discover how easy and fun it is to make your own jam and learn how to incorporate jam into your cooking in ways you might not have thought of before.
This presentation is offered at Billings Farm & Museum and is followed by a 30-minute Q&A period. The workshop costs $15/person; $10/BF&M Member. Space is limited! Reserve your spot before September 10th, at www.billingsfarm.org/classes-workshops/ or call 802-457-2355.
Visiting safely. For the continued safety of our staff and guests, all guests over the age of 2 are required to wear a face covering in all indoor spaces. For outdoor spaces, mask wearing is optional for fully-vaccinated persons; unvaccinated persons must wear masks when around people and unable to maintain 6’ physical distances. No entry is permitted without a face covering. Visit billingsfarm.org/safety for details.
About Chef Emery. Emery Gray, Farm to Table Manager at Billings Farm & Museum and former Pastry Chef de Partie at the Woodstock Inn and Resort, had a passion for food at a very young age. Seeing the way that people connected through the growing, sharing and cooking of food, inspired her to make a career in the kitchen. She attended The Culinary Institute of America in Hyde Park, NY, earning her Associates Degree in Baking and Pastry Arts and her Bachelor’s in Business Management. Traveling the country and the world has translated into a deep appreciation for sustainability of local food systems, and all types of outdoor pursuits year-round.
Billings Backyard is a series of workshops designed to teach sustainable living skills to adult participants and is underwritten by a generous grant from the SpringRiver Private Foundation Trust. Each workshop includes hands-on demonstrations and concrete steps for incorporating these skills into everyday life. Upcoming workshops:
November 13: Homemade Felted Soap with Fiber Artist, Tiana St. James
December 4: Holiday Gifts from the Kitchen with Billings Farm’s Chef Emery

Traditional Crafts Day
2021-09-12 10:00 - 17:00
A celebration of makers and the handmade. Visitors can learn how these pragmatic and beautiful crafts are made, view demonstrations, and meet practicing artisans in the region.
Explore some of Vermont’s traditional crafts and discover their history, process, and uses. Demonstrations will include:

Wheel-thrown Pottery with Laura White of Woodstock, Vermont. White learned her craft through years of schooling and apprenticeships and continues to explore new techniques and ideas. Guests can watch as she creates artful bowls and other vessels for daily use using a pottery wheel. Kids can work some clay at her table and make their own creations.
Leather Working with Mark Humpal of Cornish, New Hampshire. Humpal has been doing leatherwork for four decades, having apprenticed to a master saddle maker and a European shoemaker. He will demonstrate how to make and repair leather harnesses for horses.
Sheep Shear Silhouette Cuttings with Carolyn Guest of St. Johnsbury, Vermont. Using only sheep shears, Guest practices the art of papercutting as a way to tell about her experiences, the stories she has heard and to reflect on her rural Vermont heritage.
Fiber Art Crafts with the Billings Farm staff. See how wool is spun and used for weaving knitting, and crochet.

~ Bring your own knitting and crocheting projects and join a friendly knitting circle.
~ Try finger knitting or working clay at the Kids Clay Station.
~ Sample homemade ricotta and hand-churned butter and watch a demonstration of how they are made.
Fresh local cider and cider donuts will be available for sale as well as Billings Farm artisan-crafted cheddars. The craftspeople on site will have select items for purchase. Live music from 12-3.

Harvest Weeks: Harvesting & Putting Food By
2021-09-13 10:00 - 17:00
Harvest Weeks at the Farm. As the end of the gardening season approaches, learn about autumn harvest activities and preserving foods through interactive demonstrations and food tastings each week:

Harvesting and Putting Food By – Sept. 13-19. Help harvest crops from our gardens and learn about different preservation methods such as canning, pickling and drying.
Herbs – Sept. 20-26. Learn about harvesting and drying herbs and their medicinal and culinary uses.
Apples – Sept. 27-Oct. 3. There are 2,500 varieties of apples grown in the United States. Learn which ones are grown locally here in Vermont. Sample several varieties and taste the differences. See how we make Mini Apple Pies – enjoy a sample and take home the recipe!

Voices from the Land, A Photography Exhibition by Jim Westphalen
2021-09-18 10:00 - 17:00
Sept. 18-Oct. 20
Traveling through Vermont, we might assume rural beauty to be commonplace. But what do we “see” when we pass an old barn or outbuilding? In this exhibition of 22 large-format photographs by celebrated Vermont photographer Jim Westphalen, hosted by Billings Farm & Museum, each picture tells a story, through indelible images of rural structures and landscapes of Vermont.
The photographs are available for purchase and a portion of the proceeds will support Billings Farm & Museum.

Harvest Weeks: Herbs
2021-09-20 10:00 - 17:00
Harvest Weeks at the Farm. As the end of the gardening season approaches, learn about autumn harvest activities and preserving foods through interactive demonstrations and food tastings each week:

Herbs – Sept. 20-26. Learn about harvesting and drying herbs and their medicinal and culinary uses.
Apples – Sept. 27-Oct. 3 and Oct. 11-17.There are 2,500 varieties of apples grown in the United States. Find out which ones are grown locally here in Vermont. Sample several varieties and taste the differences. See how we make Mini Apple Pies – enjoy a sample and take home the recipe!
Pumpkins & Squash – Oct. 4-10 and Oct. 18-24. Did you know pumpkins and squash are actually considered a fruit? Learn about the different varieties of these two fruits and how they are stored for the winter. See a demonstration of our Squash Gnocchi recipe and enjoy samples.
Putting Food By – Oct. 25-31. Help harvest food from our gardens. Learn methods to preserve food to last through the winter, including canning, drying, and pickling. See a quick pickling demonstration and enjoy a sample.

Wagon Ride Weekend
2021-09-25 10:00 - 17:00
Capture the beauty of a Vermont autumn on a ride around the farm fields, Saturday, September 25 & Sunday, September 26!
Enjoy different views of the farm’s scenic landscape with three wagon ride options:
~ A 10-minute tractor-drawn wagon ride through the pastures offered from 11:00am-4:00pm,
~ A 10-minute horse-drawn wagon ride offered from 11:00am-2:00pm.
~ A narrated 20-minute tractor-drawn wagon ride from 10:30am-4:30pm – learn more about the landscape and the farm’s history.
Each wagon ride features a different route – ride one or ride all three! No reservations are necessary; however, visitors are required to wear masks on the wagon and in the boarding line.
Additional hands-on activities and demonstrations for all ages are offered on both days:

See Butter churning demonstrations at 11:00 am, 1:00 pm, and 3:00 pm.
Try the pedal tractor obstacle course for kids.
Make a popsicle stick horse craft.
Watch harvest-themed recipe demonstrations in the Learning Kitchen and sample Butternut Squash Gnocchi and Pumpkin Bread.
Families can stroll along the pasture fences and follow the children’s Story Walk Before We Eat: From Farm to Table.

As part of your visit, tour the barns and meet our farm animals, and take a self-guided tour of the 1890 Farm Manager’s House. Guests can also learn about the Vermont’s rural history in the Farm Life exhibits.
Visit Voices from the Land, a photography exhibition by Jim Westphalen hosted by Billings Farm & Museum and on display through October 20. Traveling through Vermont, we might assume rural beauty to be commonplace. But what do we “see” when we pass an old barn or outbuilding? In this exhibition of 22 stunning, large-format photographs by celebrated Vermont photographer Jim Westphalen, each picture tells a story, through indelible images of rural structures and landscapes of Vermont.
Enjoy hot and cold local cider and cider donuts or pumpkin ice cream for sale at the Dairy Bar as well as snacks and Billings Farm cheddar.
On Saturday enjoy live music from 12-3.
On Sunday from 11 AM – 4:30 PM, Trail Break Taps and Tacos, from White River Junction, Vermont, will be on site with their food truck serving a variety of tacos, chips and salsa, and Jarritos Mexican sodas. Guests will also enjoy the beer garden featuring draft beer and margaritas. Admission to Billings Farm & Museum is required.
Visiting safely. For the continued safety of our staff and guests, all guests over the age of 2 are required to wear a face covering in all indoor spaces. For outdoor spaces, mask wearing is optional for fully-vaccinated persons; unvaccinated persons must wear masks when around people and unable to maintain 6’ physical distances. No entry is permitted without a face covering. Visit billingsfarm.org/safety for details.

Harvest Weeks: Apples
2021-09-27 10:00 - 17:00
Harvest Weeks at the Farm. As the end of the gardening season approaches, learn about autumn harvest activities and preserving foods through interactive demonstrations and food tastings each week:

Apples – Sept. 27-Oct. 3 and Oct. 11-17.There are 2,500 varieties of apples grown in the United States. Find out which ones are grown locally here in Vermont. Sample several varieties and taste the differences. See how we make Mini Apple Pies – enjoy a sample and take home the recipe!
Pumpkins & Squash – Oct. 4-10 and Oct. 18-24. Did you know pumpkins and squash are actually considered a fruit? Learn about the different varieties of these two fruits and how they are stored for the winter. See a demonstration of our Squash Gnocchi recipe and enjoy samples.
Putting Food By – Oct. 25-31. Help harvest food from our gardens. Learn methods to preserve food to last through the winter, including canning, drying, and pickling. See a quick pickling demonstration and enjoy a sample.

Harvest Weeks: Pumpkins & Squash
2021-10-04 10:00 - 17:00
Harvest Weeks at the Farm. As the end of the gardening season approaches, learn about autumn harvest activities and preserving foods through interactive demonstrations and food tastings each week:

Pumpkins & Squash – Oct. 4-10 and Oct. 18-24. Did you know pumpkins and squash are actually considered a fruit? Learn about the different varieties of these two fruits and how they are stored for the winter.
Apples – Oct. 11-17.There are 2,500 varieties of apples grown in the United States. Find out which ones are grown locally here in Vermont. Sample several varieties and taste the differences.
Putting Food By – Oct. 25-31. Help harvest food from our gardens. Learn methods to preserve food to last through the winter, including canning, drying, and pickling.

Harvest Celebration
2021-10-09 10:00 - 17:00
Dig in the dirt and do-si-do at the Billings Farm & Museum’s Harvest Celebration on Saturday, October 9 and Sunday, October 10, from 10:00 am – 5:00 pm. The weekend features traditional harvest activities, homemade foods, and a barn dance set in the colorful backdrop of green, red, and golden hills.
Activities and demonstrations for all ages are offered on both days:

Help harvest vegetables from our heirloom garden at 11:00 am, 1:00 pm, and 4:00 pm.
Swing your partner in a rousing barn dance with live traditional music at 12:00, 2:00, and 3:00 pm.
Sample homemade Apple Butter and Cider Cake and see how they are prepared.
See demonstrations of cider pressing from 11-3
Learn about pumpkins and squash.
Families can stroll along the pasture fences and follow the children’s StoryWalk Before We Eat: From Farm to Table.
Take a scenic walk along the Ottauquechee River Walking Trail.
Try your hand at pumpkin bowling and make a leaf rubbing.
Sample different varieties of local apples along with Billings Farm cheddar cheese.

Billings Farm & Museum will offer several food options over the weekend.

Warm up with a cup of squash soup made by the chefs at the Woodstock Inn & Resort, along with hot and cold local cider and cider donuts!
The Dairy Bar features Vermont-made ice cream, including this month’s special: pumpkin ice cream, plus Billings Farm cheeses and other snacks.

While at Billings Farm, guests can also visit Voices from the Land, a photography exhibition on display through October 20. In this exhibition of 22 stunning, large-format photographs by celebrated Vermont photographer Jim Westphalen, each picture tells a story, through indelible images of rural structures and landscapes of Vermont.

Harvest Weeks: Apples
2021-10-11 10:00 - 17:00
Harvest Weeks at the Farm. As the end of the gardening season approaches, learn about autumn harvest activities and preserving foods through interactive demonstrations and food tastings each week:

Apples – Oct. 11-17.There are 2,500 varieties of apples grown in the United States. Find out which ones are grown locally here in Vermont. Sample several varieties and taste the differences. See how we make Mini Apple Pies – enjoy a sample and take home the recipe!
Pumpkins & Squash – Oct. 18-24. Did you know pumpkins and squash are actually considered a fruit? Learn about the different varieties of these two fruits and how they are stored for the winter. See a demonstration of our Squash Gnocchi recipe and enjoy samples.
Putting Food By – Oct. 25-31. Help harvest food from our gardens. Learn methods to preserve food to last through the winter, including canning, drying, and pickling. See a quick pickling demonstration and enjoy a sample.

Harvest Weeks: Pumpkins & Squash
2021-10-18 10:00 - 17:00
Harvest Weeks at the Farm. As the end of the gardening season approaches, learn about autumn harvest activities and preserving foods through interactive demonstrations and food tastings each week:

Pumpkins & Squash – Oct. 18-24. Did you know pumpkins and squash are actually considered a fruit? Learn about the different varieties of these two fruits and how they are stored for the winter. See a demonstration of our Squash Gnocchi recipe and enjoy samples.
Putting Food By – Oct. 25-31. Help harvest food from our gardens. Learn methods to preserve food to last through the winter, including canning, drying, and pickling. See a quick pickling demonstration and enjoy a sample.

Harvest Weeks: Putting Food By
2021-10-25 10:00 - 17:00
Harvest Weeks at the Farm. As the end of the gardening season approaches, learn about autumn harvest activities and preserving foods through interactive demonstrations and food tastings each week:

Putting Food By – Oct. 25-31. Help harvest food from our gardens. Learn methods to preserve food to last through the winter, including canning, drying, and pickling.

November at the Farm
2021-11-06 10:00 - 16:00
November is Family Stories Month!
Did you know that all three daughters of Frederick Billings helped oversee the operations of the farm and estate after their father’s death in 1890? And that Elizabeth Billings, as an amateur botanist, collected 1,128 specimens within a 6-mile radius of the Billings estate?
Learn about the Women of Billings Farm and the important roles they had in the farm in today’s programs at 12 pm & 2 pm.
While at Billings Farm & Museum:

Meet one of our prizewinning Jersey cows, get up close and experience brushing a cow in our Gentle Jersey program at 11 am & 1 pm.
See the afternoon Milking of the Herd beginning at 3:15 pm.
Make a paper pumpkin or apple to take home
Hunt for the hidden pumpkins in the Farm Life Exhibits
Enjoy the Giving Thanks StoryWalk along the pasture fences.
Warm up by the fire pit with hot cider and cider donuts, available for purchase from 10-4.

There are many things to do and see:

Visit our barns and meet our Jersey cows, draft horses, chickens, sheep, and goats.
Explore what life on the farm was like in late 19th century Vermont through the Farm Life Exhibits and the 1890 Farm Manager’s House, considered state-of-the-art when it was built.
Learn about the families and history of Billings Farm in the Upon This Land Exhibit.
Go deeper into Vermont’s place in conservation history with A Place in the Land, the Academy Award® – nominee film which chronicles the development of Billings Farm.

Billings Backyard: Homemade Felted Soap
2021-11-13 10:00 - 12:00
Learn how to make your own felted soap! Felted soap lasts longer and helps exfoliate as it cleans. Using locally made soaps and wool from our own Billings Farm & Museum sheep, Tiana will walk participants through the processes of both wet felting and needle felting to make a charming and sustainable product. Try out new skills, embrace your creativity, and have some good, clean fun! For more information visit Billings Backyard: Homemade Felted Soap.
A Q&A period with the presenter may continue for up to 30 minutes past the scheduled end time.
Billings Backyard is a series of workshops designed to teach sustainable living skills to adult participants and is underwritten by a generous grant from the SpringRiver Private Foundation Trust. Each workshop includes hands-on demonstrations and concrete steps for incorporating these skills into everyday life. Find more Billings Backyard Series workshops
This workshop may be offered on Zoom or as a live session at Billings Farm & Museum depending on health and safety restrictions.

The Truffle Hunters: Special Screening
2021-11-20 15:00 - 18:00
Following the film, we will host a
Post-film discussion with Executive Producer, Geralyn Dreyfous
highlighting the international conservation effort inspired by the film, and
Light refreshments featuring fresh truffles
and truffle-inspired specialty offerings catered by Heart Rock Kitchen
Paired with wine and Billings Farm cheese
Saturday, November 20
3:00 PM Screening & Discussion, Billings Farm Theater
5:00 PM Reception in our renovated, historic barn

$100 per person
includes film screening, post-film discussion and reception
Seating is limited. Purchase tickets by November 14
Ticket proceeds benefit the Woodstock Vermont Film Series
Contact 802-457-5303 or email jflaster@billingsfarm.org.
Proof of vaccination and masks are required for entry.

Geralyn Dreyfous is one of the most prolific and successful producers in independent documentary film, with 154 credits ranging from Born Into Brothers, Allen vs Farrow, and The Hunting Ground to Won’t You Be My Neighbor and 2021 Sundance award nominee, Try Harder. Her films have won Academy Awards and Emmys.
The Truffle Hunters follows a vanishing breed of now elderly men and their faithful dogs through the forests of Northern Italy’s Piedmont region in search of the white Alba truffle, a prized delicacy, the most coveted of which can command astoundingly high prices at auction.
These savvy hunters are at one with nature while trusting their dogs’ keen sense of smell to unearth these culinary treasures. The last of a generation, the hunters show a mix of passion, humor, a sense of good-hearted adventure and pride in what they do, reflecting old world values and operating in tune with the gentle rhythms of life within environs of natural beauty.

There will also be a general admission showing of The Truffle Hunters on Sunday, November 21 at 3:00. Purchase tickets in advance.
The 12th season of the Woodstock Vermont Film Series will feature 10 award-winning documentary films that reflect our vision: to share place-based stories of people near and far, to engage our audiences, and to inspire conversations that increase connections with each other and our world. Showings take place on select Saturdays from January 1 – March 12. Film tickets and season passes will go on sale on November 22.
Film Series Safety In consideration of the health of our guests and staff, attendees are expected to be fully vaccinated against COVID-19. You will be asked at entry to show proof of vaccination, either as vaccination card, photocopy of the card, or cell phone photograph of the card. All guests will be required to wear masks at all times during film viewings in the Theater. We thank you in advance for your adherence to these policies.

The Truffle Hunters: general admission showing
2021-11-21 15:00 - 16:30
Deep in the forests of Piedmont, Italy, a handful of men, seventy or eighty years young, hunt for the rare and expensive white Alba truffle—which to date has resisted all modern science’s efforts at cultivation. They’re guided by a secret culture and training passed down through generations, as well as by the noses of their cherished and expertly-trained dogs. They live a simpler, slower way of life, in harmony with their loyal animals and their picture-perfect land, seemingly straight out of a fairy tale. They’re untethered to cell phone screens or the Internet, opting instead to make their food and drink by hand and prioritizing in-person connections and community.
Purchase tickets here.
The 12th season of the Woodstock Vermont Film Series will feature 10 award-winning documentary films that reflect our vision: to share place-based stories of people near and far, to engage our audiences, and to inspire conversations that increase connections with each other and our world. Showings take place on select Saturdays from January 1 – March 12. Film tickets and season passes will go on sale on November 22.
Film Series Safety In consideration of the health of our guests and staff, attendees are expected to be fully vaccinated against COVID-19. You will be asked at entry to show proof of vaccination, either as vaccination card, photocopy of the card, or cell phone photograph of the card. All guests will be required to wear masks at all times during film viewings in the Theater. We thank you in advance for your adherence to these policies.

Billings Backyard: Holiday Gifts from Your Kitchen
2021-12-04 10:00 - 12:00
Learn to make delectable gifts for family and friends to complement their holiday table from start to finish!
Follow along in your home kitchen with Chef Emery as she demonstrates recipes for an appetizer: Savory Cheddar Crackers, a dessert: Cherry Wink Cookies, and an after-dinner treat: Butter Mints. Each of these dishes are easy to ship to friends and family so that you can share the holiday cheer.
This live, interactive Zoom workshop will be presented on Saturday, December 4th, from 10-11:30 am and is followed by a 30-minute Q&A period. In addition to step-by-step preparation of the recipes, Chef Emery will provide tips on presenting and shipping your homemade gifts to faraway friends and family. Register by Wednesday, Dec. 1 to receive advance instructions, recipes and preparation details.
For more information visit Billings Backyard: Holiday Gifts from Your Kitchen.
A Q&A period with the presenter may continue for up to 30 minutes past the scheduled end time.
Billings Backyard is a series of workshops designed to teach sustainable living skills to adult participants and is underwritten by a generous grant from the SpringRiver Private Foundation Trust. Each workshop includes hands-on demonstrations and concrete steps for incorporating these skills into everyday life. Find more Billings Backyard Series workshops

Wassail Weekend
2021-12-12 10:00 - 16:00
Candle dipping, holiday stories, and cooking demonstrations of holiday foods and gingerbread ornaments. Warm up with a cup of Wassail along with cider donuts served at the Dairy Bar. Learn about a Victorian Christmas with a viewing of our authentically decorated farmhouse parlor. Sunday: Horse-drawn wagon or sleigh rides, conditions permitting.
