All onsite and camping pricing includes all meals: Thursday light dinner, Friday breakfast thru to Sunday lunch.

If you are staying offsite, Thursday night dinner is not included.

All washrooms are shared. Rooms include all linens and towels.

Single Room - Couple: We have a very limited amount of rooms available for a couple. This would be a single Queen size bed. The price shown is for both registrants.

Single Room - Single: We have a very limited amount of rooms available for single registrants, and expect these to sell out quickly.

Camping: Places to camp are available on the property. You will have full access to water, and washroom. The price includes all meals.

Shared Room - single bed: We will pair you with between 1 to 3 other participants signed up for the program. Each participant will have their own bed.

Extra Night Stay: You may choose to stay an extra night on Sunday night, either camping or in your room. Note that meals are not included for this night. You may either use the kitchen for this night, or get food from one of the local restaurants.

The program begins the morning of Friday July 19th and ends early afternoon on Sunday July 21st.

• If you are staying onsite, please arrive after 3pm on Thursday July 18th. Dinner is included for that night.

We hold room for a natural flow of the program, following what emerges in a rhythm that allows for inspiration, contemplation and integration to happen.

A rough schedule:

Friday & Saturday

Breakfast: 8 - 9am

Practice: 10am - 5pm with lunch being served around noon

Dinner: 6pm

Evening activity: 8pm - 9pm

Sunday

Breakfast: 8 - 9am

Practice: 10am - 12pm

Lunch and closing around 2pm

Bottled water will be readily available throughout the retreat.

We will send out a survey before the retreat for your dinner choices.

Breakfast, Lunch, & Snacks:

Breakfast will be served in a buffet style each morning and consist of eggs, waffles, bacon, and potatoes. There will also be items such as granola, cereal, yoghurt, bread, butter, jam, orange juice and milk. Coffee and tea from Graton MKT will be available.

Lunch will consist of made sandwiches and fresh fruit trays.

Dinner:

Dinner will be made by our talented team member Eddie! We invite you to read more about him below.

Thursday evening

• Farro & Arugula Salad with apples, blueberries & radicchio with herb vinaigrette
• Cold cucumber, avocado, lemon & herb soup with herb infused oil and balsamic drizzle & homemade croutons
• Herb & Blue Cheese Focaccia Bread

Friday night

Homemade crusty sourdough for all and your choice between:

• Chicken Marsala w/ garlic parmesan smashed white beans w/ seasonal vegetables
• Salmon Bruschetta w/ garlic parmesan smashed white beans w/ seasonal vegetables & baby greens
• Wild Mushroom risotto w/ truffle oil, fresh herbs, parmesan cheese crisp & seasonal vegetables

Saturday night - served family style

Your choice between:

• Caprasi & fresh spinach stuffed pork loin with aged balsamic drizzle & heirloom tomatoes
• Vegetarian Korma

Including sides:

• Cabot Cheddar Mashers & Gravy with caramelized garlic
• Roasted Local Seasonal Vegetables with fresh herbs
• Homemade Mediterranean Flat Bread with Za’atar

Meet your chef

Eddie Ritz III (Ho'Omau)

Born and raised in Kailua, Hawaii, Eddie grew up on the windward side of the island enjoying surfing and exploring the local hiking trails with his family, as well as, the exceptional diverse culture and food offerings of the islands. Son of Edward Ritz II a military veteran stationed at Pearl Harbor at the time, where he met his future wife Sandra Havallana a local native Hawaiian.

A seasoned Baker by trade Eddie then attended and graduated Le Cordon Bleu Culinary arts school. Upon graduation he accepted and completed a formal year long Apprenticeship under French Master Chef, Christohe Ehrarht. After completing his apprenticeship they soon opened Bistro La Petite France, a well received traditional French Bistro in Sacramento, CA.

With a desire to travel see the world, experience the many different cultural offerings, he received an amazing opportunity to further his experience and hone in his skills in a galley onboard the National Geographic Sea Bird / Sea Lion with ports of call in Alaska, Mexico and open waters off the coast of Africa to name a few.

Eddie continued his post graduate culinary arts education and training through the CIA (Culinary Institute of America) at Greystone in Napa Valley, where he earned top of the class honors in French and Japanese cuisine. After five amazing years he left National Geographic / Lindblad Expeditions to pursue an Executive Chef role leading, teaching, kitchen brigades for various large scale food and beverage operation companies.

His most recent travels took him to Norwich, Vermont where he accepted the Head Chef position for King Arthur Flour. Eddie has since retired from professional cooking and now enjoys his time with Sunreed Instruments & Center, learning the sacred honored traditions of global sound healing.

Our beautiful store at Sunreed Instruments is a 10-15 minutes drive from Riverledge Farm.

We will be open for store visits all of Thursday 18th, 10am - 5pm and Sunday 21st, 12pm - 5pm. Please give us a call so we can prepare for your coming.

The program is hosted at Riverledge Farm, 2060 Townshend Rd, Grafton, Vermont 05146.

The easiest way to get to the retreat center is by car.

• 2:45 hours from Boston, MA
• 4 hours from Montreal, Québec, Canada
• 4:30 hours from New York, NY
• 6 hours from Ottawa, ON, Canada

Find your directions on Google Maps here.

The closest airports are:

• Hartford, CT,
• Burlington, VT
• Manchester, NH
• Boston, MA

There is no direct bus or train access to Grafton. The nearest bus route would be to Brattleboro, Vermont.

If you are getting to the retreat center by way other than a car and you want help with directions, please let us know so we can offer our advice.

We need to know 30 days before the start of the retreat if you can no longer join us, in order to receive a refund or credit for your registration.

We are an approved educational course by the Vermont Student Assistance Corporation (VSAC).

Apply with VSAC for the Advancement Grant, for full tuition paid for our online courses and retreat program.

The application is easy, online, and your approval will happen quickly.

You must be a Vermont resident to apply: www.vsac.org