Afternoon: Check-in available from 3:00 p.m. Registration: 3:00-4:30 p.m. After you have your room assignment, come over to the Road Scholar table to register with the program staff and get your welcome packet containing your name-tag, up-to-date schedule that reflects any last-minute changes, and other important information. If you arrive late, please ask for your packet when you check in.
Dinner: A delicious get acquainted buffet dinner is served at the hotel featuring three entrees, soup, salad, dessert and beverage.
Evening: Orientation: The Group Leader will greet everyone and lead introductions. We will review the program theme, the up-to-date daily schedule and any changes, discuss safety guidelines, emergency procedures, roles and responsibilities, and answer any questions you may have. Indicated times are approximate. Program activities, schedules, and personnel may need to change due to local circumstances. In the event of changes, we will alert you as quickly as possible. Thank you for your understanding. We have set aside some free time in the schedule for your personal independent exploration. The Group Leader will often be available during free time to accompany informal excursions, activities, or meals that have been excluded from the program cost. You are welcome to join if you like, with any associated costs on your own.
Activity note: Some walking at Newport Vineyard, standing up to an hour for presentations.
Breakfast: At the hotel. Breakfast includes eggs, bacon or sausage, pancakes, pastries, bagels, yogurt, fruit, cereal, juice and coffee.
Morning: This morning we will visit historic Prescott Farm. Today past meets present. Learn how the 1812 Windmill Works. Discover interesting facts about the Revolutionary War, historic buildings and the history of the land with the newly installed outdoor educational signs. Explore the kitchen and herb gardens managed by Master Gardeners from the University of Rhode Island. Enjoy the taste of a traditional Johnny Cake cooked in the historic kitchen.
Lunch: Today we enjoy lunch overlooking the water. You will have a choice of delicious fish and chips or a grilled chicken sandwich served with a cup of Rhode Island Clam Chowder.
Afternoon: We will hop on the bus to explore Newport and head down Ocean Drive with a local historian. Ocean Drive is a ten mile long route along the coast featuring beautiful vistas of the ocean and historic mansions, and is also known as Ten Mile Drive or simply, the Drive. Please note: THIS PROGRAM DOES NOT OFFER A VISIT TO A MANSION. Next, we will head to Newport Vineyards for a guided exploration of the vineyards followed by a wine tasting. Newport Vineyards was established in 1977, and takes advantage of a micro-climate ideal for producing complex flavors in wine.
Dinner: A three course dinner with a choice of entree is served this evening at one of Newport's fine restaurants.
Evening: At leisure.
Activity note: Walking up to a half mile on dirt and uneven surfaces at Green Meadows Organic Farm.
Breakfast: At the hotel.
Morning: After breakfast we will check out of the hotel and board the bus to head north into the rest of New England. We’ll stop at Green Meadows Organic Farm in Hamilton, Massachusetts, where we will enjoy a presentation on organic and CSA farming. Green Meadows raises organic produce as well as organic meats, poultry, and eggs, and is a family-run business owned by the family of WWII General George S. Patton.
Lunch: After learning about the farm, enjoy a choice of sandwiches made with Green Meadow’s own produce and other locally sourced products.
Afternoon: After lunch, we will re-board the bus and continue driving north to Maine. We will check into our hotel to rest and freshen up, then head to Kennebunkport for an afternoon lobster cruise with a local expert. Hop aboard an educational lobster pulling boat and learn about the industry as you watch the captain pull up the traps revealing the day's catch. Please note that this cruise occurs weather permitting; and if we are unable to board the boat the captain will still give us a presentation.
Dinner: At the historic Colony Hotel. You will have a choice of entree served with salad and dessert while enjoying spectacular views of the Atlantic Ocean.
Evening: Enjoy a discussion with a local food expert on Maine-made foods.
Breakfast: A limited breakfast buffet is included this morning at the hotel. Breakfast includes waffles, sausage, pastries, toast, cereal, yogurt, juice and coffee.
Morning: This morning we meet with two local experts on the city of Portland. Our guide will take us on an exploration of this port city to learn about its history and its connection with the fishing industry. Our second presenter will speak more on the history of fishing and Casco Bay.
Lunch: At a Portland restaurant. Lunch features a cup of New England clam chowder and a traditional Maine lobster roll. This delicious classic consists of cold lobster salad served on a toasted hot dog bun.
Afternoon: After lunch we will visit the Maine Mead Works.Maine Mead Works isre-introducing the world to the oldest of all fermented beverages. They use wildflower honey, clear, pure water and their own proprietary yeast strain, blending ancient tradition and modern science to produce distinctive wines at their meadery in downtown Portland. Following the presentation you will have free time to explore Portland. Take this opportunity for personal independent exploration to see and do what interests you most. The city offers excellent cultural attractions, boat rides, train rides, and fantastic shops and restaurants. Please refer to the list of Free Time Opportunities. The Group Leader will be happy to offer suggestions and give directions.
Dinner: Enjoy a fabulous traditional lobster dinner overlooking the ocean at the Sun and Surf Restaurant in York, Maine. Dinner includes New England clam chowder, mussels or clams, steamed lobster, baked potato, corn on the cob and dessert.
Evening: At leisure
Breakfast: At the hotel.
Morning: After breakfast, we will check out of the hotel and board the bus for Vermont. Our first stop today will take us to the famous King Arthur Flour. We arrive at King Arthur in Norwich, VT where we enjoy a brief exploration and talk on the history of the company. Still working with them on additional programming possibilities.
Lunch: Enjoy a delicious picnic lunch prepared at King Arthur Flour using their freshly baked breads. You will have the choice of sandwiches prior to arrival.
Afternoon: Arrive and check in to the inn. After settling in, we’ll meet a local goat farmer and one of her goats at the inn for a milking demonstration and presentation on various goat-milk products. Enjoy delicious samples of cheese, yogurt, and milk. You may even get to try your hand at milking!
Dinner: In the main dining room of the inn. Enjoy a delicious three course dinner with a choice of entree.
Evening: Get ready to play Bingo with your favorite New England food products as prizes.
Activity note: Some walking on dirt and hill through the orchard.
Breakfast: Breakfast is served at the inn. Enjoy a buffet breakfast including hot entrees, pastries, bagels, yogurt, homemade granola, juice and coffee.
Morning: This morning we enjoy a short drive to the Lake Champlain Orchard. The orchard is a family owned & ecologically managed orchard overlooking Lake Champlain in Shoreham, Vermont. This is one of the oldest continuously operating orchards in Vermont, they take pride in growing over 100 varieties of apples, as well as peaches, pears, plums, cherries, nectarines, and berries. The owners are careful stewards of our land and grow our fruit following strict Eco Apple requirements while striving to minimize our carbon footprint and sustainably contribute to our community. We will visit their orchard as well as their cidery and have an opportunity to sample many of their delicious products.
Lunch: Lunch will be served at a select Vermont restaurant along our journey.
Afternoon: Following lunch we visit the Plymouth Cheese Factory. The Plymouth Cheese Factory is the second oldest cheese factory in the United States - producing high quality and distinctive artisan cheeses for over 125 years. The factory still occupies the same site and building as it did when it was built in 1890 in Plymouth, Vermont by Col. John Coolidge, father of Calvin Coolidge, the 30th President of the United States. John Coolidge, a dairy farmer, created Plymouth Cheese as a means of turning extra milk into a product with a longer shelf life, using the same exacting granular curd recipe that the first European settlers brought with them to the New World. Conclude our day with a visit to the New England Maple Museum where you can walk through the history of sugaring in Vermont. Follwing our museum visit we will enjoy a candy making demontration and sampling by the owners of the museum.
Dinner: A fabulous farewell dinner is served in the main dining room. You will have a choice of entree, served with salad and dessert.
Evening: Enjoy light entertainment in the living room of the inn.
Breakfast: At the inn.
Morning: Check out of the inn and board the bus to start our journey south. We’ll visit the Vermont Country Store in Rockingham where you will enjoy samples of many of Vermont's fine foods, and can purchase your favorites to bring home with you. We will then continue on to Rhode Island for drop off at the TF Green Airport in Providence and independent departures from Newport hotel.
Lunch: A picnic lunch prepared by the Brandon Inn will be served along our journey to Rhode Island.
Afternoon: We will drop off at the TF Green Airport in Providence at around 2:00 PM and then at the Holiday Inn Express at 2:45 PM for departures. Please do not make plane reservations before 3:30 PM. We hope you enjoy all your Road Scholar learning adventures and look forward to having you on rewarding programs in the future. We encourage you to join our Facebook page and share photos of your program. Visit us at www.facebook.com/rsadventures. Best wishes for all your journeys!