Wednesday, May 28

8:00 to 8:45 a.m. Continental Breakfast- Palm Garden Ballroom –Sit with your assigned group
8:45 to 9:00 a.m. Mindful Moment & Introduction of Guest Facilitators
9:00 to 10:30 a.m. Workshop I – (Re)Orienting SoTL: Rooting Inquiries in Your Identities,
Purposes, Artifacts, and Communities      Nancy Chick (Rollins College) & Peter Felten (Elon University)
10:30 to 10:45 a.m. Break
10:45 a.m. to Noon Workshop I (Continued)
Noon to 1:00 p.m. Group Photo followed by Lunch – Palm Garden Ballroom
1:00 to 3:15 p.m. Personal Retreat

  • We all need rest to work against burnout, to embrace hope, to process complex ideas. Swim, walk, nap, journal, rest on the beach, visit Elkhart Village for ice cream, etc.
3:30 p.m. to 4:30 p.m. Discussion Groups

  •  What new, surprising, challenging, or inspiring things (ideas, practices, questions, etc.) emerged from today’s workshop for you?
  • What is SoTL’s place in your professional life? What could it be?
4:30 p.m. to 6:00 p.m. Conversations & Networking
(4:45 to 5:00 p.m.) (OPID Advisory Council check-in – Villa Gottfried Parlor)
6:00 to 7:00 p.m. Dinner
7:30 to 8:30 p.m. Film Screening & Discussion – Palm Ballroom (optional)
Closure by Ken Brosky (UW-Whitewater)
8:30 to 10:30 p.m. Firepit near Elkhart Lake (optional)

 

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.

 

Breakfast Buffet

Palm Garden Main Foyer

  •  Chef’s Choice of Breakfast Breads/Pastries
  • Oatmeal Raisins, Brown Sugar and Cream on the side (DF, GF)
  • Scrambled Eggs with Wisconsin Cheddar on side
  • Seasonal fresh fruit (GF, DF, VEG)
  • Chilled Orange Juice

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

 

Lunch

Palm Garden Ballroom D E & F

  • Vegetable Broth Based Soup with crakers
  • Garden Salad with Tomatoes, Cucumber, Red Onion, Carrots and Hard Boiled Eggs (DF)  – with a Variety of Dressings
  • Primavera Pasta Salad with Vinaigrette Dressing- (DF)
  • Hickory Smoked Turkey Sandwich (GF/DF)
  • Chicken Walnut Salad Sandwich  (GF)
  • Assorted Condiments

All lunches are served with freshly brewed regular and decaf coffee, assorted teas, and milk upon request.

 

Dinner

Fajita Buffet

  • Crisp Romaine Salad with Creamy Roasted Poblano Dressing,
  • GF Queso Fresco, Roasted Corn and Fried Tortilla Strips
  • 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)
  • Lime and Tequila-Flamed Chicken Fajitas DF (Peppers & Onion on side)
  • Warm Flour and Corn Tortillas (Corn) (GF)
  • Pico de Gallo, Sliced Jalapeño, Black Olives, Sour Cream,
  • Shredded Cheddar (GF)
  • Spanish Rice with Cilantro (GF, DF)
  • Black Beans with Roasted Green Chilies (GF, DF)
  • Chocolate Mousse Cup (GF, DF)
  • Lemon Cake Mousse Cup