Activity note: None
Dinner: At a local restaurant, we’ll have a welcome dinner with coffee, tea, water included; other beverages available for purchase.
Evening: Orientation. The Group Leader will greet everyone and lead introductions. We will review the up-to-date program schedule, discuss roles and responsibilities, logistics, safety guidelines, emergency procedures, and answer questions. Periods in the daily schedule designated as “Free time” and “At leisure” offer opportunities to do what you like and make your experience even more meaningful and memorable according to your personal preferences. The Group Leader will be happy to offer suggestions. Program activities, schedules, personnel, and indicated distances or times may change due to local circumstances/conditions. In the event of changes, we will alert you as quickly as possible. Thank you for your understanding. Continue getting to know your fellow Road Scholars, settle in, and get a good night’s rest for the day ahead.
Activity note: Getting on and off boats, pulling oysters, walking program in Providence up to 1.5 miles on city streets
Breakfast: Breakfast at the hotel in the breakfast room.
Morning: Our group leader will accompany us on a ride through the city. After we’ll travel to Mantunuck for the Mantunuck Oyster Farm Experience. The Oyster Farm Experience starts at Matunuck Oyster Bar with introductory talk about East Matunuck Barrier Beach, Succotash Salt Marsh and Potter Pond Estuary. Perry Raso of Matunuck Oyster Farm will discuss aquaculture and fisheries on a global scale and a local scale. The participants then go to the seven acre shellfish farm in Potter’s Pond. The program will take about 90 minutes. Exploration of the oyster farm is a unique feature of the Matunuck experience. Our program will show how shellfish are cultivated in local waters. You will see the different species of shellfish in many different stages of growth.
Lunch: Lunch today will feature local seafood and oysters at their Oyster Bar.
Afternoon: Following lunch we will return to the hotel for a little relaxation prior to our afternoon program. Providence has a growing food scene and many specialties such as pizza strips, spinach pies, farm to table, and much more. Our program will be led by a local foodie/historian who will take us for a visit to several of the city’s best restaurants and cafes, and try some of our mouth-watering local cuisine. As you make your way on this progressive dining experience, your expert will also introduce you to some of the city’s fun neighborhoods. We can’t wait to give you a taste of Rhode Island! Each program will feature different foods due to the availability of restaurants.
Dinner: Dinner is on your own this evening. Your group leader and local foodie will help you select an excellent restaurant for the evening.
Activity note: Walking on city streets, cobblestones and slight hills. Up to 1.5 miles of walking today. Lobster boat ride on the Atlantic Ocean.
Breakfast: At hotel breakfast room prior to departure.
Morning: Luggage to the coach before departure for Maine. Today we journey to Boston where we make our first stop at the new Boston Public Market. The Boston Public Market is an indoor, year round marketplace for locally sourced groceries and specialty agricultural products, where residents and visitors can find fresh, seasonal food from Massachusetts and New England. The Market houses 40 local farmers, fishers, and food entrepreneurs selling items such as farm fresh produce; meat and poultry; eggs; milk and cheese; fish and shellfish; bread and baked goods; beverages; flowers; and an assortment of specialty and prepared foods. Everything sold at the Market is produced or originates in New England. Here we will meet with the staff of the facility and enjoy guided exploration where you will learn about this unique indoor market. During our exploration we will meet with a few of the vendors and learn about their businesses as we sample their delicious products.
Lunch: Lunch will be provided at the public market or the adjacent Quincy Market.
Afternoon: This afternoon we stop at beautiful Perkin’s Cove for a lobster pulling cruise where we learn about the lobster industry while enjoying spectacular coastal scenery. See and touch lobsters, pull traps. Arrive in the late afternoon at our downtown Portland Hotel for the next two evenings.
Dinner: Tonight we enjoy a traditional Maine Lobster Dinner including chowder, steamed/boiled lobster, dessert and beverage. Other beverages will be available for purchase.
Activity note: Little walking today during the program but will have free time to explore the city following afternoon program.
Breakfast: Breakfast is included at the hotel.
Morning: We meet our local historian who will take us on a guided exploration of the city including the historic Portland Headlight. Following we are greeted by a local fishery expert to talk about fishing in Casco Bay.
Lunch: Lunch is on your own in Portland's Old Port.
Afternoon: Our Marine Science Educator, Carol, incorporates sea vegetables in her daily cooking. Learn how marine plants are so vital to one's health and well being. Participate in a hands-on lesson in rolling your own sushi. Choose from an assortment of of local sushi fillings (cooked fish and vegetables), making it fun to customize your own rolls to eat during the class. We also meet with a local Kelp Farmer to learn about his operation and products.
Dinner: Dinner is on your own this evening in the City of Portland, known as the foodiest small city in America.
Activity note: Some walking on uneven ground and grass in the vineyard.
Breakfast: Breakfast at the resort.
Morning: Today we travel to Flag Hill Winery and Distillery. Learn about the production of wines as well as a visit to their distillery to learn about the production of their General John Stark Vodka.
Lunch: Lunch is included along our journey.
Afternoon: This afternoon we visit a traditional Vermont Sugarhouse and meet with the sugar maker to discuss their operation and sample delicious Vermont syrup.
Dinner: Dinner is on your own in Manchester. The resort offers two restaurants and there are two other restaurants just a short walk from the resort.
Activity note: Some walking today on uneven ground and hills.
Breakfast: Breakfast is served at the resort.
Morning: Today we travel Crowley Cheese. Vermont’s oldest cheese maker starting in 1824 now operated in an 1890 working farmhouse. Meet with the head cheese maker and staff for a program on cheese making followed by a tasting.
Lunch: Enjoy a cooking demonstration lunch in the charming town of Brandon, VT.
Afternoon: We visit the Champlain Orchards which grows over 220 acres of fruit trees including apples, peaches, pears and plums. Learn about their growing techniques, visit the bakery and cider facility while enjoy outstanding views of Lake Champlain.
Dinner: At the resort, we’ll enjoy a farewell dinner and share favorite experiences with new Road Scholar friends.
Evening: We gather for a final session reviewing high points of the program and answering any remaining questions. Prepare for check-out and departure in the morning.
Breakfast: Breakfast at the resort before departure.
Morning: Today we deliver our luggage to the coach and travel to Rhode Island for departure. We hope you enjoy Road Scholar learning adventures and look forward to having you on rewarding programs in the future. Please join our Facebook page and share photos of your program. Visit us at www.facebook.com/rsadventures. Best wishes for all your journeys!