 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
 |
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Published monthly by White River Council on Aging
262 N Main St., White River Jct., VT 05001-7027
(802) 295-9068 www.bugbeecenter.org
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
Steps to Healthy Aging!
Eating Better and Moving More
"Steps to Healthy Aging" is a part of the President's Healthier US Initiative. A minimum of 15 participants are needed for this program, which will be offered in White River Jct., on Wednesdays at 2:00 PM. If enough people sign up, the program will start on Sept. 6th. Pre-registration is required and may be done by calling Bugbee Senior Center at 295-9068.
Each participant will receive a digital step counter to count the steps they walk each day. Part of the program is to set a realistic step goal and use the counter to chart the progress. In addition, nutrition information will be provided. Healthy snacks will also be provided.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Night Opening
"Harvest Hoe-Down"
Friday, Sept. 15
Suggested donation:
$5 per person
3:30 Center Opens
4:30 Social Time
5:00 Roast Turkey Dinner
6:00 Brent & Crista Buswell
Brent is an accomplished accordionist who has played at Bugbee Senior Center several times. His bride, Crista, plays is a singer who plays several instruments. This is their debut as a couple at the Center.
Please sign up by Thurs., 9/14. Please carpool if possible. There will be no home-delivered meals on Sept. 14th.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Fall Foliage Fun Day
Wednesday, October 4th $64 per person
Come with us as we explore some nearby points of interest! We'll tour Simon Pearce in Windsor, ride the Green Mountain Flyer train between Bellows Falls and Chester, dine at an elegant country inn, and browse at the famous Country Store in Weston. We may even add another little adventure or two along the way.
The menu choices for lunch are:
Choice Flank Steak
marinated in garlic and red wine with mushroom demi-glace;
Broiled Salmon Fillet
Dry rub of dill and mustard with lemon cream butter; or
Pork Tenderloin
With mustard and maple marinade and an onion demi-glaze.
To make a reservation, call 295-9068. Reservations are taken on a "first paid" basis and are not confirmed until the full payment is received by us. Make checks payable to "WRCOA".
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|