Road Scholar : Home
New England Culinary Delights: Coast to Mountains

Program Number: 21159RJ
Start and End Dates:
9/15/2013 - 9/22/2013; 10/13/2013 - 10/20/2013; 10/20/2013 - 10/27/2013;
Duration: 7 nights
Location: Newport, Rhode Island
Price starting at: $1,799.00 - Price may vary based on date, departure city
Program Type: On the Road; Food & Wine
Meals: 16; 7 Breakfasts, 5 Lunches, 4 Dinners    
Meal Options: Low Salt; Low Fat    

From oyster farms to apple orchards, discovering the many flavors of New England can be downright delicious! Join us on this culinary adventure that leads through nearly all of the New England states. Enjoy a traditional lobster bake and learn about Maine’s fishing industry, see what it takes to run a Vermont apple orchard, and discover the secrets of cheese making with a master cheese maker. Join a mixologist for popular cocktails from the Gilded Age in Newport, R.I., and learn chocolate-making techniques from a chocolatier in Maine. A seasoned New England expert accompanies you aboard the motorcoach from site to site and provides commentary en route.




Highlights

• Learn how oysters are harvested at an aquaculture shellfish farm in Newport, and savor the bounty during lunch at the Matunuck Oyster Bar.
• Meet with Boston chefs during a culinary exploration of Boston’s Italian North End, and attend cooking demonstrations at Stonewall Kitchens in Maine.
• At the Canterbury Shaker Village in New Hampshire, take in the culinary traditions of the Shakers and make your own hand pie to take home.



Activity Particulars

Extensive walking and standing; uneven terrain.



Itinerary Summary

Arrival Newport, R.I., 2 nights; coach Freeport, Maine, 3 nights; coach to Ludlow, Vt., 2 nights; departure.




Newport (Rhode Island)

Lavish mansions, billowing sails, and a plethora of culinary and scenic delights characterize this world-famous seaport, beloved by the East Coast elite during the 19th century. The Gilded Age lives on in Newport, as does the earlier Colonial period, as dozens of historic homes and buildings recall bygone eras of seafaring and socializing.
Accommodations
Newport: Comfortable hotel on the beach. Freeport: Centrally located hotel. Ludlow: Resort and spa located in the Green Mountain Forest.

Road Scholar Instructors
These instructors are participating on at least one date of this program. Please note that changes may occur.
Eric Tadlock
Eric Tadlock is director of education at Wolfe Neck Farm, a 626-acre saltwater farm on Maine’s Casco Bay. A Chicago native with a passion for agriculture and environmental education, he earned a bachelor’s in experiential education at Arizona’s Prescott College. He has spent more than 10 years working with schools, camps and non-profit education centers to develop and facilitate meaningful learning
 
Michelle Topor
Michelle Topor has resided in Boston’s renowned North End — Little Italy — for more than 40 years. She has taught cooking, catered and consulted on Italian food since 1979. Michelle has also served as guest chef at several Boston-area restaurants, including Davio’s “Salute to Calabria” and The Seaport Hotel’s “Les Dames d’Escoffier.” She is recipient of numerous professional diplomas and certificates, among them Madeleine Kamman’s Modern Gourmet.
 
Jim Becker
It often surprises people to learn that Jim Becker, who began cooking in restaurants at the age of 16, speaks fluent Mandarin and Cantonese. But then, Jim is full of surprises. After earning a degree in Asian studies at the University of Vermont, and years of intensive language training in Taiwan, Jim decided to indulge his life-long passion, and enrolled in the Cambridge School of Culinary Arts, from which he graduated with high honors, and soon served as executive chef at Taranta Cucina Meridionale in the North End. Today, Jim enjoys nothing better than weaving his way through the narrow streets of Boston’s “Little Italy” or “Chinatown,” leading visitors in walking cooking classes, where he is able to combine his love of food with his passion for teaching.
 
Bill Suhr
Bill Suhr and wife Andrea Scott own Champlain Orchards, an idyllic Vermont farm that overlooks Lake Champlain and prides itself in growing a diversity of ecologically grown fruits and vegetables. With a commitment to Vermont’s local food economy, all of the farm’s vegetables are certified organic — as are three blocks of organic apples, as well as organic cherries, plums and peaches. The farm utilizes integrated pest management growing techniques.
 
Meals and Lodgings
   Newport Beach Hotel and Suites
  Newport, RI 2 nights
   Hilton Garden Inn
  Freeport, ME 3 nights
   The Pointe Hotel at Castle Hill Resort
  Ludlow, VT 2 nights
 Newport Beach Hotel and Suites
Type: Full Service Hotel
  Description: This hotel is located on the beach in Newport overlooking the water. Just a short distance of less than a mile from downtown and a 1/2 mile from the Cliff Walk.
  Ship Information: None
  Contact info: One Wave Ave
Newport, RI 02842 USA
phone: 401-846-0310
web: www.newportbeachhotelandsuites.com
  Room amenities: •Custom furniture with wood inlays and granite tops. •37-inch LCD TV with HD cable, DVD player and complimentary use of our in-house DVD library. •MP3 player with iPod docking station. •Luxurious bedding with imported linens, duvets and featherbeds, with your choice of plush down or fiberfill pillows. •Bathrooms finished in imported Carrera marble, granite vanities with custom cabinetry, and luxury bath amenities. •Refrigerator, microwave, iron & board, hair dryer, and electronic safe. •In-room gourmet coffee and teas. •Complimentary wireless Internet. •Proud member of Historic Hotels of America, an exclusive collection of uniquely restored hotels and resorts.
  Facility amenities: •Our indoor pool and hot tub elevated over Newport Pond provide soothing water views from walls of windows and Juliet balconies. •A cascading water wall, nautical artwork, and inlayed glass block mosaic tiles contribute to the relaxing ambiance of the indoor pool environment. •The rooftop deck with hot tub, fire pit, outdoor shower, and seating areas overlooks Newport Pond arguably the best views of any of the hotels in Newport, Rhode Island. If you're a vacationer who doesn't like to sit still, there's plenty to keep you active at the Newport Beach Hotel & Suites: •Steps away from Newport's Easton's Beach, we offer VIP Cabana Rentals. Click here for details. •New Fitness Center featuring cardio equipment with individual LCD panel televisions, strength training, core training, and flexibility equipment. •Private trainers and personalized yoga & Pilates instructors available. •Spa treatment area with a variety of spa services. •Adjacent oceanfront park for picnics, volleyball, and other seaside activities. •Bike and surf shops just steps from the hotel. •Like all hotels in Newport, Rhode Island there are numerous recreation opportunities including a skateboard park, aquarium, and carousel. •Free wireless Internet access available in all guest rooms and public areas. •Complimentary business center with Internet terminals and printers. •Guest laundry in the historic section of the hotel. The Suites Addition has a washer/dryer in each unit. •Complimentary gourmet coffee and teas throughout the hotel.
  Smoking allowed: No
  Elevators available: Yes
  Additional nights prior: $189 - $259 Yes additional nights but rates tend to be very high at this property over the weekends.
  Check in time: 3:00 PM

 Hilton Garden Inn
Type: Full Service Hotel
  Description: Located in the heart of Freeport, ME just a short walk from many fabulous restaurants, LL Bean, Outlets and much more.
  Ship Information: None
  Contact info: 5 Park Street
Freeport, ME 04032 USA
phone: 120-786-5143 x3
web: www.hilton.com
  Room amenities: The room is warm and inviting, yet equipped for convenience while on the road. There's a microwave, refrigerator and coffee maker to help you feel at home, along with a king size bed and comfortable sitting area and ottoman. And for conducting business, our rooms ensure your productivity thanks to the spacious work desk with a comfortable, ergonomic chair, two telephones, with data port and voicemail. Our electrical outlets and complimentary high-speed internet access are all at desk-height, and task lighting allows you to get the job done.
  Facility amenities: 24 hr Pavilion Pantry Market • Automated Teller (ATM) • Baggage Storage • Bar Area • Beverage Area, Complimentary • Coin Laundry • Elevators • Laundry/Valet Service • Lounge • Luggage Hold • On-Site Convenience Store • Pavilion Lounge • Room Service • Safety Deposit Box Fitness Room • Pool
  Smoking allowed: No
  Elevators available: Yes

 The Pointe Hotel at Castle Hill Resort
Type: Full Service Hotel
  Description: Located in the Green Mountain Forest just minutes from the Okemo Ski Resort. This is a full service resort and spa.
  Ship Information: None
  Contact info: Route 103 & Route 100
Proctorsville, VT 05149 USA
phone: 802-226-7688
web: www.castlehillresortvt.com
  Room amenities: Coffee makers, flat screen cable television, coffee makers, wifi, refrigerators.
  Facility amenities: Fireplaced lobby, indoor pool, hot tub. Full service restaurant.
  Smoking allowed: No
  Elevators available: Yes
  Additional nights after:  None as we return to Newport.
  Check out time: 8:30 AM


Travel Details
  Start of Program:
3:00 PM - Hotel Lobby You will be staying at Newport Beach Hotel and Suites that night.
  End of Program:
1:30 PM - TF Green Airport, followed by hotel You will be staying at The Pointe Hotel at Castle Hill Resort the night before.
  Required documents:
The Road Scholar Health & Safety Form is required. None
  Parking availability:
Parking is available at the hotel. No charge for parking after Labor Day to Memorial Day.
Transportation
To Start of Program
  Location:  Newport, RI
  Nearest city or town:  Newport
  Nearest highway: I 95
  Nearest airport:  TF Green - Providence
  From End of Program
  Location:  Ludlow, VT
  Nearest city or town:  Ludlow
  Nearest highway: Route 100
  Nearest airport:  Rutland, VT
Travel Details
 

Newport/TF Green Airport

 

From Airport

 
 

Service:

 

Commercial Van/Shuttle
Cozy Cab
phone: 800-846-1502
Advanced Reservations Required

 

Per Person/One Way:

 

$25 Newport, $6 - $8 Cab to Hotel
Prices are subject to change.
 

Travel Time:

 

1 Hour 
 

Distance:

 

45 Miles
   

Take Cozy Cab from the TF Green Airport to the Newport Harbor Hotel. Cozy Cab will arrange another cab to take you to the Newport Beach Hotel for an additional $6 to $8.00.
 

Newport/Kingston

 

From Train Station

 
 

Service:

 

Commercial Van/Shuttle
Wright Taxi
phone: 401-789-0400
Advanced Reservations Required

 

Per Person/One Way:

 

$45 - $50 per vehicle
Prices are subject to change.
 

Travel Time:

 

45 Minutes 
 

Distance:

 

30 miles
   

Estimated travel time from train station to check in location: 45 Minutes (30 Miles) Ground Transportation Options: Wright's Taxi (Taxi), 401-789-0400. $55 - $75 per person/one way - Prices are subject to change Advanced Reservations Required
 

Newport/Newport

 

From Bus Terminal

 
 

Service:

 

Taxi
Cozy Cab
phone: 800-846-1502
Advanced Reservations Required

 

Per Person/One Way:

 

$15
Prices are subject to change.
 

Travel Time:

 

15 minutes 
 

Distance:

 

5 miles
   

Call Cozy cab upon arrival for taxi to hotel.
 
Driving Directions
  Boston Points North From Boston and Points North Travel Rt 128 south to Rt 24 South through Fall River, following signs for Newport over the Sakonnet River Bridge. From Rt 24 South take Rt 138 South for six miles. Turn left at the sign to Newport Beaches (just after Dunkin donuts on right). You are now on Rt 138A. Travel two miles and at the end of the road bear left at the light. Our hotel in Newport, RI is ˝ mile down on your right.
  From Providence From Providence Travel Rt 195 East through Fall River to Rt 24 South. From Rt 24 South take Rt 138 South for six miles. Turn left at the sign to Newport Beaches (just after Dunkin donuts on right). You are now on Rt 138A. Travel two miles and at the end of the road bear left at the light. Our hotel in Newport, RI is ˝ mile down on your right.
  New York Points West From New York and Points West Travel Interstate 95 North to RI exit 3A, Rt 138 East. Follow signs over the Jamestown Bridge (no toll) and over the Newport Bridge (toll). Continue one mile to end of highway. Turn left at light at Newport Grand Slots. Travel two miles, turn right at third light onto Valley Rd (Rt 214). Bear right at the first light. The hotel is ˝ mile down on your right.
Elevation Note: None

Equipment Requirements: None
The prices listed for commercial services and facilities that are not included in the program cost, such as airport shuttles or extra nights lodging, are subject to change without notice. Since Road Scholar cannot guarantee the accuracy of these prices, we strongly suggest contacting the companies directly for the most up-to-date information.


Daily Schedule

Day 1: Arrivals, Check-In, Program Registration, Orientation
(Sunday, October 20)
   
 Arrive To: Check-in and registration, followed by meeting your Group Leader and program registration.
 Dinner: A delicious three course dinner featuring local foods is served this evening.
 Evening: Program Orientation and Introductions. Review your week and meet your fellow participants.
   
Accommodations: Newport Beach Hotel and Suites
Meals Included: Dinner

Day 2: Mantunuck Oyster Experience, Tewie Rum Distillery, Guilded Age Cocktail Reception
(Monday, October 21)
   
 Breakfast: This monring breakfast is included at the hotel featuring both cold and hot entree's.
 Morning: LECTURE: When exploring the aquaculture shellfish farm behind the Matunuck Oyster Bar restaurant, you not only learn about where your food comes from, but you also walk through its breeding grounds here on the southern coast - and if you’re lucky, you harvest a few oysters to eat later. On a program led by Perry Raso, 32, owner of those two enterprises, he showed a dozen or so adventurous customers who had slogged to the aquaculture site in nearby saltwater Potter Pond the spot where he also grows gracilaria, a tannish, tasty seaweed served in his restaurant. Aquaculture, “is the fastest-growing food-producing trade in the country.’’ He uses about 30 percent of what he grows in Potter Pond at his restaurant, and also sells to retailers, in addition to buying oysters from some of the other 35 or so aquaculture businesses in the state. We will walk through the farm, sample oysters, and wine.
 Lunch: A light lunch is served at the Oyster Bar featuring coastal offerings.
 Afternoon: LECTURE/FIELD TRIP: In 2007, Newport Distilling Company received the first license to distill in the state since the closeure of the John Dyer distillery in 1872, which marked the end of a rich rum producing history in the state. Naturally, the goal is to recreate the rum that had been world famous 250 years ago during the boom years of the sugar trade. Using the same blackstrap molasses, local water, and pot still techniques, this rum has been resurrected and is now called Thomas Tew. We'll gain an understanding of the production process and uncover the history as we tour the facilty.
 Afternoon: LECTURE: We conclude our day with a visit to the Viking Hotel where we will experience a Gilded Age Cocktail Seminar. This afternoon we learn about the cocktails served during the Gilded Age in Newport with a roof top reception at the historic Hotel Viking.
 Dinner: Feel free to explore the wonderful city of Newport, RI. Dine on the water or in one of the many historic restaurants like the White Horse Tavern where it is said that George Washington once visited.
   
Accommodations: Newport Beach Hotel and Suites
Meals Included: Breakfast, Lunch

Day 3: Boston North End Culinary Program/Stonewall Kitchens Cooking Class
(Tuesday, October 22)
   
 Breakfast: Breakfast is included today with a selection of cold and hot entree's. We head North to Boston today, before traveling onward to Southern Maine
 Morning: LECTURE/FIELD TRIP: This morning we'll join Michele Topor’s on her award-winning North End Market Tour of America’s oldest Italian neighborhood. passion for all things Italian. Trained as a professional chef, Michele has taught cooking, catered, and consulted on Italian food since 1979. We'll discover the pasticerias that offer the best biscotti, amaretti, sfogliatelle, cassata, taralli, cannoli and other confections. Visit an authentic salumeria in search of the best olive oil, balsamic vinegar, olives, salami, cheese, prosciutto and pasta. Savor the scents of a 70-year-old coffee and spice shop and an Old World candy store. Visit an enoteca to learn how to select aperitivi to begin, wine to complement, and digestivi to conclude your meal. Learn and be inspired by how the Mediterranean diet has influenced people’s health since antiquity. Understand how the Italians adapted their dishes to their new country and created the familiar Italian-American cuisine.
 Lunch: A traditional Italian lunch is served at one of Boston's famed North End restaurants.After lunch we'll continue to Freeport, Maine.
 Afternoon: LECTURE: The Stonewall Kitchen Cooking School located in York, Maine offers great food and clear, concise instruction in an atmosphere that is relaxed, comfortable and friendly. You’ll go home with a clear understanding of how to recreate these recipes in your own kitchen and have the opportunity to learn about the finest tools, appliances and utensils. Our class today will feature Maine products and could include baking or appetizers.
 Dinner: Tonight enjoy dinner on your own in downtown Freeport where you can choose from many restaurants that include fine to casual dining.
   
Accommodations: Hilton Garden Inn
Meals Included: Breakfast, Lunch

Day 4: Portland Maine Culinary Walking Program, Fishery Talk, Rising Tide Brewery
(Wednesday, October 23)
   
 Breakfast: A full breakfast is included today featuring both hot and cold selections.
 Morning: LECTURE/FIELD TRIP: This morning we meet with a local historian/fishing expert who will talk about the Maine fishing industry, fish varieties, aqua farming, - and rules and regulations that impact the industry. Carve a path through the streets of the charming Old Port on a leisurely-paced walking program. This area was once home to fish houses, canneries, industrial factories and textile mills. Today the air is fragrant with the fresh ocean breeze and scents of coffee houses, bakeries, and award-winning restaurants, with a surprise around every corner as we wind our way through the scenic narrow streets. Our friendly and engaging food experts will take you to several Old Port venues where you will have an opportunity to sample delectable, Maine-inspired foods and obtain a behind-the-scenes look at the artisans who craft these culinary delights. Along the way, you will learn the colorful local history of the "Port City."
 Lunch: Lunch featuring Maine products is served at one of the Old Port's fine restaurants.
 Afternoon: FREE TIME: This afternoon you will have free time to explore the wonderful city of Portland. Enjoy the many shops, galleries and museums the city has to offer. Enjoy a cruise in Casco Bay or relax overlooking the ships coming in and out of the of port.
 Dinner: Dinner is on your own this evening in either Portland or Freeport. We will decide on our options during our trip.
   
Accommodations: Hilton Garden Inn
Meals Included: Breakfast, Lunch

Day 5: Wolfe Neck Farm, Wilburs Chocolate of Maine
(Thursday, October 24)
   
 Breakfast: A full breakfast is served this morning with a selection of entree's.
 Morning: FREE TIME: Enjoy free time to relax and enjoy the city of Freeport, famously home to LL Bean and a wealth of shopping and dining opportunities.
 Lunch: Enjoy lunch on your own today in Freeport.
 Afternoon: FIELD TRIP: Visit Wilbur's Chocolate of Maine. Learn their story of their chocolate covered bluberries, candy making techniques and sample many of their delicious candies. FIELD TRIP/LECTURE: Wolfe's Neck Farm is a 626-acre saltwater farm, scenically located a couple of miles outside Freeport. Wolfe's Neck Farm is committed to continuing its longstanding tradition of natural farming practices and of being good farmers and good stewards of the land. Today, Wolfe's Neck Farm partners with area farmers to pasture beef cattle, and we are hoping to develop more relationships with farmers who want to work the land at Wolfe's Neck Farm. Wolfe's Neck Farm is a leading demonstration farm and educational resource center for innovative and sustainable practices in agriculture and natural resources. The emphasis of our educational program will vary with the seasons.
 Dinner: DINNER/LECTURE: This evening we enjoy a traditional Maine Lobsterbake on the farm. Learn about the lobsters, cooking and eating techniques.
   
Accommodations: Hilton Garden Inn
Meals Included: Breakfast, Dinner

Day 6: Canterbury Shaker Village, Historical Drive
(Friday, October 25)
   
 Breakfast: A full breakfast is included this morning with selections of cold and hot entree's. Before boarding the bus and heading for Vermont.
 Morning: FIELD TRIP/LECTURE: Learn the history of the Shaker's in New England. Also learn about the Shaker Foodway's. Speak with the chef at Canterbury and enjoy Shaker inspired cuisine for lunch. The village provides educational and entertaining experiences every day, as visitors are welcome to watch and talk to traditional artisans as they work their craft. Demonstrations vary from broom making to letterpress printing to working with wood, and they change daily. We will enjoy a hand pie making class with everyone receiving a pie.
 Lunch: Enjoy a traditional Shaker inspired lunch at the Village Restaurant.
 Afternoon: Check into our Vermont resort for the next two evenings EXCURSION: This afternoon we visit the Vermont Country Store where we will sample many fine foods including cheese, syrup, sausage and more that are made in Vermont.
 Dinner: A delicous three course dinner featuring locally raised and grown products. This evening we meet with Chef Alfonz as he discussed the preperation of the dinner and products.
   
Accommodations: The Pointe Hotel at Castle Hill Resort
Meals Included: Breakfast, Lunch, Dinner

Day 7: Lake Champlain Orchard, Crowley Cheese
(Saturday, October 26)
   
 Breakfast: A delicious breakfast buffet breakfast including hot and cold selections is served at the hotel.
 Morning: FIELD TRIP/LECTURE: Each program will be tailored for our group. The program will be led by Andrea Scott, a Vermont state certified educator. It will include the following topics: Overview of a working orchard; information on apple varieties; development, etc.; how an apple gets from the tree to the package; what it takes to be an orchardist; how to run an orchard effectively. Visit the bakery and hard cider making facility and sample many of their fine products.
 Lunch: Lunch will be served at the historic Waybury Inn (Home of the Bob Newhart Show) where we will enjoy a light lunch and a piece of their famous Gingerbread Cake along with the recipe.
 Afternoon: FIELD TRIP/LECTURES: Crowley Cheese Factory: Award-winning Crowley Cheese has been made in the Green Mountains of Vermont from the same recipe, in the same manner, since 1824. Hand-made the old-fashioned way, it's cheese the way it used to be -- all natural, with no additives or preservatives. Pure, simple, delicious: cheese that everyone will love. All-natural Crowley Cheese is made by hand from fresh, whole, unpasteurized milk without additives or preservatives. With a distinctively smooth, creamy texture, Crowley Cheese is often compared to a cheddar "without the bite."
 Dinner: A fabulous farewell dinner is served this evening at the resort or a top local restaurant with choice of entree's.
   
Accommodations: The Pointe Hotel at Castle Hill Resort
Meals Included: Breakfast, Lunch, Dinner

Day 8: Travel - Return to TF Green and Newport Hotel
(Sunday, October 27)
   
 Breakfast: A hearty breakfast is served at the hotel this morning before departure.
 Morning: Today we journey to the TF Green Airport and our Newport Hotel. We should arrive at the TF Green Airport by 12:00 PM and the hotel by 1:00 PM.
   
Meals Included: Breakfast

Free Time Opportunities
  
  Newport, RI Newport Mansions
Arrive early stay late and you will have some free time to explore the fabulous mansions of Newport. For additional information, visit www.newportmansions.org
  Dining
While in Newport you will have the opportunity to dine on your own. Newport offers fantastic restaurants from seafood to historic taverns. This site will help you choose a wonderful restaurant for the evening. For additional information, visit www.newportsrestaurants.com
  Destination Insider
This guide will help you get around Newport using the trolley, walking or shuttles. For additional information, visit www.destinationinsider.com/newport/travelplanner.php?type=htga
  Freeport, ME Historical Society
Society Public Exhibit Hours are Monday through Friday, 10:00 a.m. – 5:00 p.m. Administrative offices are open Monday through Friday, 8:30 a.m. – 5:00 p.m. To make an appointment to conduct research, call 865-3170. For additional information, visit www.freeporthistoricalsociety.org
  Freeport Dining
This site offers information on Freeport and Freeport Restaurants For additional information, visit www.freeportusa.com
  Shopping
Freeport is the home of LL Bean Flagship Store which is open 24 hours a day 365 days a year. Along with LL Bean the town has many other premier outlets, shops, galleries and more. For additional information, visit www.freeportmaine.com
  Portland, ME
This site offers information on the downtown of Portland, ME. Great resource for dining, shopping, museums and attractions. For additional information, visit www.portlandmaine.com
  Lobster Cruises
1 1/2 hour lobstering excursions from Memorial Day thru Columbus Day. Pull traps near lighthouse & seals. For additional information, visit www.luckycatch.com
  Longfellow House
Childhood home of poet Henry Wadsworth Longfellow, built in 1786. Open May-Oct. Holiday hours in Dec For additional information, visit www.mainehistory.org
  Ludlow, VT Middlebury
Enjoy some free time in the quaint town of Middlebury featuring many galleries and shops as well as the Sheldon Museum in the heart of the town. For additional information, visit www.henrysheldonmuseum.org
Important information about your itinerary: Every effort has been made to ensure the accuracy and completeness of the information featured on this website. Itineraries are based on our best information at this time. Circumstances beyond our control may require us to adjust itineraries or other details. We regret any inconvenience this may cause and appreciate your understanding. Information will be sent to you from your Program Provider approximately three weeks prior to the program start date. The prices listed for commercial services and facilities that are not included in the program cost, such as airport shuttles or extra nights lodging, are subject to change without notice. Since Road Scholar cannot guarantee the accuracy of these prices, we strongly suggest contacting the companies directly for the most up-to-date information.

Suggested Reading List


America's Founding Food: The Story of New England Cooking


Author: Keith Stavely, Kathleen Fitzgerald


Description: From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.



Good Maine Food: Ancient and Mordern New England Food and Drink


Author: Marjorie Mosser


Description: Old recipes, like old friends, are usually most dependable, observes noted author Kenneth Roberts in his pithy introduction to this classic recipe compendium put together by his niece, Marjorie Mosser, in the 1930s. The long career of this bible of Maine cookery has proved him right. With Robert's outspoken commentaries sprinkled throughout, excerpts from some of his best-selling books, and maxims from Maine kitchens, this old favorite is a must-own collection for any modern cook. Down East Books is proud to present this revamped edition-with a brand new foreword by food historian Sandra Oliver-as part of the all-new Best Maine Food cookbook series.



Lake Champlain: A Natural History


Author: Mike Winslow


Description: An engaging introduction to Lake Champlain s varied physical and biological resources in short essays that offer enough detail to satisfy ecologists, but a prose style that anyone can enjoy. Six sections: The Setting; Forces; Phenomena; Living Lake: Plants; Living Lake: Animals; The Future of Lake Champlain. Copublished with The Lake Champlain Committee, a non-profit environmental organization based in Burlington VT, that has been working since 1963 to protect the lake's environmental integrity and recreational resources. Illustrations. Index.





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