Walking approx. 3 miles total for the day; about 1.5 miles in downtown Burlington; approx. 1 mile on UVM campus; about 1/2 mile roundtrip from dinner; paved sidewalks, uneven ground and some steeper hills.
At the hotel, the breakfast buffet offers a selection of hot and cold items including cereals, fruit, breads and pastries, milk, juice, coffee, tea, water.
We’ll be joined at the hotel by a local historian for a presentation on the history of the city of Burlington, which was founded in 1763, developed in 1783, and is the largest city in Vermont today. Next, we’ll take a walking field trip with our historian to explore Burlington’s Downtown District by walking up the oldest street in Burlington to reach historic Battery Park with views of Lake Champlain and the Adirondack Mountains. Our expert will identify places of historical and spiritual significance to the area’s Native American community, and discuss the many battles that occurred just off the coast by sharing stories from the War of 1812 and beyond. From the park, we’ll walk east until we reach the head of Church Street as we learn the story of this pedestrian walk.
At a local restaurant offering salads and sandwiches, we’ll enjoy our pre-selected plated meal choices with soft drinks, coffee, tea, water; other beverages available for purchase.
Arriving on foot at the UVM campus, our local expert will lead us on a walking field trip exploration pointing out the oldest buildings and telling us their history. Continuing, we’ll visit the Flynn Center for the Performing Arts that began as an “entertainment palace” in 1930 presenting vaudeville and movies. It is now the region's leading performance center and arts education organization. Take part in an exploration led by a member of the staff.
Arriving on foot to a local restaurant, we’ll have plated meals with coffee, tea, water; other beverages available for purchase.
We’ll then be joined at the hotel by the executive director of a local non-profit who will give a presentation on agricultural sustainability and the local food movement in Vermont. Salvation Farms, based in Waterbury, is a not-for-profit organization seeking to build food independence for all through the innovative management of Vermont’s agricultural surplus. Vermont is a hotbed for sustainable agriculture, farm to plate initiatives, and buy local campaigns, yet millions of pounds of high quality edible crops never leave the farm. This occurs in the very communities where food shelves and meals programs struggle to provide nutrition for those in need. In this lecture, we’ll learn what is being done to engage communities, reduce costs, and turn perceived problems into bountiful opportunities.