Thursday, May 30

8:00 to 8:45 a.m.  Continental Breakfast
9:00 to 9:15 a.m. Mindfulness exercise – Valerie Barske & Heather Pelzel
9:15 to 10:15 a.m. Plenary Session II – Dr. Lisa Brock

  • Social Justice Teaching & Learning: Across Disciplines,Fields, and Canons – last six of 11 strategies
10:15 to 10:25 a.m. Break
10:25 to 11:30 a.m. Reflection – Facilitated by Valerie Barske & Heather Pelzel

  • Small-group discussion (5 participants)– Identify dominant- and counter-narratives, then think about how you would change your discipline using strategies 6-11 for reference.
11:30 to 12:00 p.m. Reconvene for large-group discussion with Doc Brock.  Short explanation of what happens in the afternoon (hope).
Noon to 1:00 p.m.  Lunch
1:00 to 3:30 pm. Personal Retreat
3:30 to 5:30 p.m. University Team Work – Now what? Move to action steps
6:00 to 7:00 p.m. Dinner
7:15 to 8:30 p.m. Participant- led discussion – Villa Gottfired Parlour  (optional)
8:30 to 10:30 p.m. Firepit near the lake

 

Breakfast Buffet

Palm Garden Main Foyer

  • Scrambled eggs with cheese and bacon on the side
  • Seasonal fresh fruit (GF)
  • Selection of fresh pastries
  • Chilled orange juice (GF)

Includes freshly brewed regular and decaf coffee, assorted teas, and milk

 

Morning Break

Palm Garden Main Foyer

  • Individual bags of popcorn (GF)
  • Trail mix (DF/GF)

 

Lunch

Palm Garden Ballroom D E & F

  • Italian Buffet- Sausage and peppers (GF), Italian sausage, roasted peppers, fresh basil, marinara, parmesan cheese with Italian sub rolls
  • Tuscan Parmesan Salad- Romaine, baby kale, gorgonzola, garlic croutons, pickled red onion, parmesan dressing
  • Caprese Salad (GF)– Vine Tomatoes, fresh mozzarella, basil, white balsamic vinaigrette
  • Roasted Sweet Pepper Bruschetta (DF)
  • Vegetable Lasagna- Roasted broccolini (GF) with lemon, parmesan sliced focaccia  with extra virgin olive oil, and parmesan cheese

All lunches include freshly brewed regular and decaf coffee and assorted teas and milk upon request.

 

Dinner

Palm Garden Ballroom D E & F

  • Fajita Buffet- Crisp romaine salad with creamy roasted poblano dressing (GF), queso fresco, roasted corn and fried tortilla strips, lime and tequila-flamed chicken fajitas (DF) with sautéed onions, bell peppers, cilantro (DF) and warm flour and corn tortillas (Corn GF), pico de gallo, sliced jalapeño, black olives, sour cream, shredded cheddar (GF)
  • Jicama Salad- Cucumber, red onion, cilantro and red chili vinaigrette (GF/DF)
  • Freshly fried corn tortilla chips (GF/DF) with fire-roasted tomato salad and guacamole (GF)
  • Spanish rice with cilantro (GF/DF)
  • Black beans with roasted green chilies (GF/DF)

All Dinners include freshly brewed regular and decaf coffee and assorted teas and key lime pie.

 

Please note that the vegetarian and gluten free entrees have been provided for the participants who selected vegetarian or various dietary restrictions. There is limited availability.

While we have made every effort to accommodate your requests, if you have concerns or specific dietary needs, we recommend that you bring items to supplement the provided meals.