Wednesday, May 29

8:00 to 8:45 a.m. Continental Breakfast

Mindfulness Exercise
9:00 to 9:15 a.m. Welcome and Introduction of Plenary Speaker – VP Johannes Britz (UWSA)
9:15 to 10:15 a.m. Plenary Session I – Dr. Lisa Brock
Social Justice Teaching & Learning: Across Disciplines, Fields, and Canons (first five 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 – interdisciplinary groups from different universities (5 participants).
11:15 to 12:00 p.m. Reconvene for large-group discussion

  • Comments by Dr. Lisa Brock
  • Responses from UW System – Dr. Tracy Davidson, Associate VP, Office of Academic Affairs
12:00 to 12:45 p.m. Lunch
12:45 to 1:00 p.m. Group Photo on the lawn below the Elk Room
1:00 to 3:30 p.m. Personal Retreat

  • Equity-minded teaching & learning values self-care. 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 to 5:30 p.m. University Teams Work – Context Matters
6:00 to 7:00 p.m. Dinner
7:15 to 8:15 p.m. Participant- led discussion – Villa Gottfried Parlour (optional)
8:30 to 10:30 p.m. Firepit near the lake

 

Breakfast Buffet

Palm Garden Main Foyer

  • Yogurt parfait
  • Hard boiled eggs
  • Seasonal fresh fruit (GF)
  • Selection of breakfast breads and pastries
  • Chilled orange juice (GF)

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

 

Morning Break

Palm Garden Main Foyer

  • Soft pretzels with dipping sauce
  • Assorted chips and pretzels (DF/GF)

 

Lunch

Palm Garden Ballroom D E & F

  • Smoked Turkey BLT Wrap- Turkey, bacon, lettuce, tomato and garlic aioli wrapped in a flour tortilla
  • Avocado Sandwich- Avocado, tomato, arugula, roasted pepper hummus on nine grain bread

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

 

Dinner

Palm Garden Ballroom D E & F

  • Chicken Piccata -Seared chicken breast with lemon caper sauce with Chef’s Choice of vegetable and starch
  • Sweet Potato Pad Thai (GF/DF)- Carrots, celery, broccoli, ginger, garlic, tofu, peanuts, coconut and sweet potato sauce served over rice noodles

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

 

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.