FRIDAY, APRIL 3rd
5-8pm: Check In.
Enjoy some wine and cheese. Dinner is casual or on your own. We'll meet, greet and gather the troops in a relaxed atmosphere as people roll into town.

8pm: Campfire & TRIVIA!
Sit back and relax after your travels and catch up with old and new friends. Take a walk down memory lane or gather around the campfire to hear true, er.. embellished stories of the FOAMers of yester-years and play a game of FBES trivia...

SATURDAY, APRIL 4th
7 - 7:30 am: Polar Bear Dip!
Double Dare you to start your day with a plunge in the Atlantic Ocean!

8 - 9 am Breakfast
Executive Chef Rich O'Brien of Pangea Food Service will serve up a delicious breakfast like he used to make on the weekends when you were a naturalist here (i.e. everything we never fed the students!).

10 am - noon:
FBES the Next 10 Years:
Sit down with Drew, Alex and other “in-the-know” FBES types to share where you've been, what we’ve been doing and where we are all going... together! Bring your ideas and thoughts to share on new directions for the organization.

12:30 - 1:15 pm Lunch
join us for further yuminess in the FBES dining hall (no leftovers we promise!) and learn first hand about our “Food For Thought” program which we use to teach the ecology of food systems.

1:30 pm Group Photo
Lets immortalize ourselves in a group photo. Meet at the Quillen Porch!

3 - 4:30 pm Your Choice of Afternoon Activities:
trip to the tide pool, wiffle ball or kick ball, forest, beach or jetty walk or help plant dune grass.

5:30 - 6:30 pm cocktails:
Join us for pre-dinner beer & wine and musical entertainment in the Quillen Lobby. Chef Rich will be serving up: Cheese and fruit, Mushroom mini quiche (Gluten Free), Salmon ginger pinwheels, Sweet chili and peanut Tofu, Vegetarian dogs in a comforter, Mushrooms wrapped in bacon,
Artichoke cheese phylo cups, Spicy pork loin phylo cup, Crudités shots with blue cheese dip

6:30 pm - 10th Anniversary Swanky Dinner Spectacular:
Join with FBES friends, community luminaries, and the FBES Board of Directors for a delicious dinner, awards and recognition. FBES Alums will be honored for “memorable moments” in FBES history. Help us pay tribute to the FBES founders and the folks who got us where we are today. On the buffet menu is: Organic Fresh greens with Mandarin oranges, candied pecans, goat cheese with strawberry vinaigrette, Honey roasted rosemary Maine red potatoes, Vegetable medley, Seafood Alfredo with Maine smoked salmon and Maine shrimp, Oven roasted lemon herb local or organic chicken, Maine white bean, spinach & feta pie.

8:30 pm “Getcha Wig On”
Improv anyone? FBES takes to the stage for some wig-wearing antics.

SUNDAY, APRIL 5th
7 - 8 am: Coffee and Confessions...

8:30 - 9:30 am Breakfast
Breakfast yummies from Executive Chef Rich O'Brien of Pangea Food Service.

10 am - Slide Show and goodbyes:
Closing ceremonies, if you will, before the crowd hits the road.