FEBRUARY’S NEWSLETTER
ATA's 2017 season runs May
26th through October 15th
We are currently
taking reservations for the 2017 season, please call or email for more
information
This season is ATA’s 10-year anniversary providing personalized hiking
vacation and excellence
Appalachian Trail Adventures (ATA) offers a distinctive adventure vacation with guided daily hiking, kayaking, and caving in the Green Mountains of Vermont that targets families and individuals who are adventurers, families, and those seeking an active vacation, including hikers who do not feel comfortable hitting the trails alone. ATA provides an affordable all-inclusive hiking or fitness vacation giving a real Vermont outdoor adventure. That's why it has the best hiking vacation at the lowest possible prices, starting at $242.00 per night, per person, including taxes and gratuities. Unlike most spas, ATA's owner John Keough is engaged daily with the guests, encouraging them on the trail and kayaking. ATA offers a variety of options to help customize one's vacation. The most common is the Hiking Vacation that consists of an air-conditioned room with three daily spa meals, snacks, a guided novice, intermediate or advanced hike and an afternoon of kayaking, an excursion or caving. Massages, yoga classes and tennis lessons are available a la carte.
2017 Hiking
Vacation Rates
Nightly rates are per person, including taxes and gratuity. The Hiking Vacation consists of an air conditioned room at the Summit Lodge with three daily spa meals; snacks; guided novice, intermediate or advanced hike; and an afternoon of kayaking, caving or an excursion. Massages ($75.00+), yoga classes ($30.00), tennis lessons ($70.00) are available a la carte.
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Single
Occupancy
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Double
Occupancy
|
|
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1-2 NIGHTS
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$285.00
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$255.00
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3-6 NIGHTS
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$280.00
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$251.00
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7+ NIGHTS
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$274.00
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$242.00
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Aeolus Update
Aeolus is doing well and put on a few pounds this winter but still looks like puppy. His lovely personality is just a pleasure to be around. Aeolus still gets very excited to see either a dog or human. He even gets upset if a dog doesn't stop and say hello. Aeolus will bark and whine for a few minutes. In the dog park, he's quite entertaining playing with the other dogs. He iery fast and shows great agility.
When I'm doing errands
around town, it’s amazing how many people point and smile. The most common comment
I get from just about everyone is "he's so cute". As for his favorite toys, they are anything
that squeaks. However, Aeolus's most favorite is any type of ball or stick. If you haven’t seen I posted videos of him
opening his Christmas gifts on ATA’s YouTube page.
Aeolus has
been going stir crazy not hiking, so we have been visiting dog parks. One of
our favorites is Sheepfold located in Stoneham, Massachusetts by our family
town of Melrose. The park is an open grass meadow with hills approximately the
size of two football fields. There can be 10-35 dogs there at any time; its a
sight to see. We have been there so much that Aeolus has a number of dog
friends of different breeds and sizes he gets excited to see.
Aeolus is named after a cave where myself and a friend dug open a blocked passage discovering the largest cave in New England back in 2000. The cave is located just north of Manchester, VT and named after the mountain, Mount Aeolus.
Aeolus or Eolus (Greek: Aiolos [jjolos]), was the Custodian of the winds in Greek mythology. A minor deity, he is the son of a king called Hippotes, and lived on one of the rocky Lipara islands, close to Sicily. In the caves on this island were imprisoned the winds, and Aeolus, directed by the higher gods, let out these winds as soft breezes, gales, or whatever the higher gods wished. Being visited by the Greek hero Odysseus, Aeolus received him favorably, and on the hero's departure presented Odysseus with a bag containing all the adverse winds, so that his friend might reach Ithaca with a fair wind. Odysseus did as Aeolus bid, but in sight of his homeland, having been untroubled by foul weather, he fell asleep and his men, curious, opened the bag, thus releasing all the fierce winds, which blew their ship far off course (Odyssey X, 2; Vigil I, 52).
The Summit Lodge
Long considered Killington's classic
four-season resort hotel, the Summit Lodge is an
ideal destination for your Vermont vacation that is why ATA has chosen it for
their home base. Located in the heart of Killington, the lodge is situated high
on a private knoll with magnificent views of Vermont's second highest mountain
and the surrounding Green Mountains. With eleven acres and forty-five
comfortable rooms, the facilities and grounds are extensive including an
outdoor heated pool, Jacuzzi whirlpool, saunas, three tennis courts, massage
therapy, a library, two restaurants and bars, duck pond, game room, a bocci
court, horseshoes and shuffleboard. A sit-down breakfast and a bag lunch are
supplied by the Summits chef, while dinner is served at the Foundry Restaurant
or the Summit Lodge, hikers choice.
The new owner of the Summit Lodge,
Emmett O’Dwyer is
making significant improvements after his recent purchase during the spring of
2017. He has spent a lot of time and money improving the business, changing the
way the staff view management and the way the guests feel in the lodge. The
staff feel secure in their jobs and a sense of pride with changes and
updates.
It's really refreshing to have someone show energy in their
business venture and is willing to commit to improvements and enhancements to
the Lodge. It is nice to see an owner who is present and isn't afraid to get
his hands dirty. It's really enjoyable for the staff to feel respected and have
an employer and manager who listen and care. The Summit’s executive Chef is
just loving all his “new toys” with the entire kitchen being upgraded from the
walk-in refrigerator all the way down to the toaster.
O’Dwyer has already invested a lot of time into the lodge itself.
With the bones of the building up-to-date they have moved onto making
improvements to the cosmetics inside and out by painting, adding new carpet,
new furniture and updating guest’s rooms. Emmett has also implemented new
procedures and has added new administrative software. Employees say working at
the Summit Lodge is a home-like atmosphere. Having worked at other businesses
in the industry before, they say there is no place like the Summit Lodge. We
treat our guests like family.
Modifications from 2016 to 2017
- A lot of the
improvements are behind the scenes, such as the kitchen remodeling and
upgraded wireless internet system
- Some of the more major projects for 2017
will be converting the pools and whirlpool to saltwater.
- O’Dwyer’s Poolside bar will be open 7
days a week and serving the full restaurant menu
- O’Dwyer’s
Public House Pub had a total make over with additions of a dart board and
pool table
- updating the restrooms and common areas
- 24-7 Front Desk coverage
- Live entertainment and food/drink
specials will be available throughout the summer
- More outdoor events such as the Pig roast
will be planned
- The beds and mattresses have all been
changed
- Bathrobes are now supplied to all rooms
- Photo booth installed
- Improving the driveway and entranceway
- New POS ordering system in place to make
breakfast quicker and more precise
- New credit card system taking pin cards
to ensure security
- By the summer, we will have new duvet’s
in the rooms
- High speed internet due to the
installation of fiber optic link and the installation of a new data suite
- New Flooring, furniture and a general
tidy up in the large family room
- New Poolside furniture
- Remolding the massage room area
- Repairs are being made to all of the
slate around the pool and steps in order to make it safer
Some of the other projects which are on the card for 2017 but will
be subject to time and budget at this time. More and more upgrades as the year
goes on making sure the Summit Lodge will become one of the best places to stay
in Vermont.
Emmett O’Dwyer, Summit Lodge Owner
The Foundry Restaurant
The Foundry Restaurant's Executive Chef Sean Miller has created a delicious spa menu for ATA hikers who are seeking healthier meals. The menu is able to cater to special dietary restrictions such as vegan, low sugar, sodium-, wheat- and dairy-free options. This enables ATA to accommodate couples, athletes, weight loss vacationers, as well as all those with no dietary restrictions who seek to eat healthily.
Located on the banks of the Summit Pond, The Foundry offers a distinct year-round dining experience. In addition to the ATA hikers' menu, The Foundry offers two menu options: an American Bistro-Style menu in its formal dining room, as well as a more casual Tavern menu in the bar. Their impeccable chef-driven cuisine provides guests the finest cuts of prime meats, fresh seafood, homemade pastas and much more. They use the freshest ingredients to create mouthwatering appetizers, flavorful side dishes and irresistible desserts, designed to engage all of your senses. The Foundry experience focuses on providing un-paralleled hospitality in a warm and relaxing setting. In addition to its dining options, The Foundry offers live entertainment regularly and is host to many of the area's events.
Social Media Links
Please check out Appalachian Trail Adventure’s social media links we have them all, whether you prefer to Follow, Post, Pin, Poke, Like, Snap, Share, Tweet, Double Tap or Comment.
Facebook,
Google+, Instagram, Snapchat,
Twitter,
Pinterest,
Reddit, WordPress, BlogSpot, Tumblr, TripAdvisor
Hiking Tip: Leave No Trace Ethics
Its crucial all hikers
follow the Leave No Trace Ethics to help preserve the hiking trails for future
generations. For the most part, the trails are built and maintained by
volunteers. We should always leave the trail cleaner then we found it and
follow these LNT Ethics.
Keep to the trail, shortcuts erode soil and damage
vegetation. Walk single file in the middle of the trail, even when wet or
muddy, to avoid widening the tread way or mud puddle. Walk on rocks whenever
possible, especially in fragile areas such as shorelines and alpine zones.
If you pack it in, pack it out! This includes
biodegradable material like apple cores. We dont want to attract animals like
bears to the trails and we dont want to see a mountain top with apple cores and
orange peels.
Take only
pictures, leave only carefully placed footprints. Flowers and other naturally
occurring objects are best enjoyed in their natural states. Removal of these
items is illegal on state and federal lands. Let others enjoy nature and
cultural artifacts as you originally found them. You should always leave a trail cleaner than you found it.
Bring
binoculars and observe wildlife from a distance. Feeding animals damages their
health, alters natural behaviors and exposes them to predators. Do not feed
animals.
Respect
other trail users and protect the quality of their experience. Be courteous and
yield to others on the trails. Take breaks on durable surfaces, away from the
trail and other visitors. Let nature's sounds prevail by avoiding loud voices
and noises.
TAKE NOTHING BUT PICTURES, LEAVE NOTHING BUT WELL
PLACED FOOTPRINTS
ATA's DVD Recommendation: Folks Over Knives
Focusing on research by two food scientists, this documentary reveals that despite broad advances in medical technology, the popularity of animal-based and modern processed foods has led to epidemic rates of obesity, diabetes and other diseases. It examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods. 2011, PG, 96 minutes
Healthful Living Tips: Hydration
Hydration: If you don't drink enough water, your
body's reaction is to retain the water it does have. This in turn hampers
kidney function and waste products accumulate. Your liver is then called
upon to flush out the impurities. As a result, one of your liver's main
functions, metabolizing fat into useable energy, is minimized.
Re-vamp your lifestyle to include lots and lots of
water. It will prove to be the simplest, least expensive, most powerful
and longest-lasting key to long term fat reduction when accompanied by exercise
and balanced food intake.
Anxiety, confusion, dry skin, increased heart rate,
and decreased blood pressure are all signs of dehydration. Headaches are often a sign, so before
reaching for a pill, try a glass of water.
A 5% reduction in water in your body can cause as much as a 30% decline
in work performance. A loss of only 3% of your body¬s water content causes a
10% drop in strength & an 8% loss of speed
Average, "within proper weight" people
should drink eight, 8 oz. glasses of water every day. Over-weight people need
one additional glass for every 25 pounds of excess weight.
Healthful Living Recipe: Butternut Squash Coffee Cake
In collaboration with registered dietitians, ATA has created this delicious recipe for those seeking healthier meals and lifestyles. This recipe is from ATA's Healthful Living Cookbook which is a combination of healthful living tips, facts and recipes.
1 cup firmly-packed light or brown sugar
4 tablespoons trans-fat-free soft tub margarine spread
1.25 cups low-fat nonfat skim milk
1 cup reduced-fat sour cream
1 large egg
2 teaspoons vanilla extract
2 cups whole-wheat flour
2 teaspoons baking powder
.5 teaspoon cinnamon
.5 teaspoon salt
1 cup butternut squash puree*
.5 cup mini marshmallows
.5 cup chopped pecans or walnuts*
.5 cup firmly packed light or dark sugar*
2 teaspoons cinnamon*
Take the
butternut squash, cut off stems, cut in half lengthwise and remove seeds. Roast
halves on a cookie sheet, flesh-side down, at 400 degrees for 45-50 minutes.
Scoop out flesh and puree in food processor or blender for about two minutes.
Preheats
oven 350 degrees. Coat a 9 inch cake pan or 8x8 inch baking pan with cooking
spray. In a large mixing bowl beat the margarine and sugar until creamy. Beat
in 1 cup of buttermilk, sour cream, egg and vanilla. Add the flour, baking powder, cinnamon and
salt and mix completely. Pour half of the batter into pan and smooth the top.
Spread squash puree over batter and sprinkle with marshmallows. Stir the
remaining cup milk into rest of batter and spread evenly over the squash
fillings. Mix together the topping ingredients* sprinkle evenly over the
batter. Bake until a toothpick comes out clean from center, 55-60 minutes. Cool
on a rack for five minutes before cutting.
Social Media Links
Please check out Appalachian Trail Adventure’s social media links we have them all, whether you prefer to Follow, Post, Pin, Poke, Like, Snap, Share, Tweet, Double Tap or Comment.
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