WHAT IS YOUR COVID-19 SAFETY POLICY?
We ask all students and staff to rapid test before arrival at camp. Masks and vaccination are encouraged, but not required. We will be operating dynamically in compliance with Vermont state guidelines.
HOW DO I GET THERE?
Potash Hill is located in the southern Vermont town of Marlboro, between Brattleboro and Wilmington, off Route 9. The physical address is 2582 South Rd. Marlboro, VT 05344. Hartford’s Bradley Airport is about 90 minutes away, and Boston’s Logan Airport is 2.5 hours by car. There is also daily Amtrak service to Brattleboro from east coast cities (DC; Philadelphia; NYC; Springfield, MA; Burlington, VT). One EV charging station is available on campus.
WHEN DO I ARRIVE/DEPART?
Camp registration will run from 4:00-6:00 pm on October 19th. We'll wrap up camp on Sunday October 22nd at noon.
IS BOSTON STATES RIGHT FOR ME?
The short answer is YES!! Our mission is to encourage players of any ability or age to learn, explore their own creativity, and most of all, to have fun. Our teachers are the best exponents of Scottish and Cape Breton traditional music and we want to celebrate that tradition by jamming late into the night, dancing, and singing at the top of our lungs. All teaching and learning is by ear because we believe that this is the BEST way to get inside the tunes and truly dive into style. Whether you are just learning the fiddle, you're a classical player, or you've been playing Scottish music for 40 years, we want you to have a place at Boston States. Check out our class descriptions.
CAN I BE A "DAY-CAMPER"?
In the spirit of late-night jamming and dancing and hanging out and COMMUNITY, we do not offer a day-camper option or prorate partial attendance. We also ask that if you're local, family and friends only drop in for the ticketed concerts.
CAN I COME IF I'M UNDER 18?
OF COURSE :) Boston States is an intergenerational camp where everyone is welcome. If you're under 18, you WILL need a guardian with you. Even though we are a nurturing community that looks out for one another, we don't have camp counselors or anyone on staff to look after kids, so a parent or designated guardian must be in attendance. We have a reduced rate if your guardian isn't taking classes.
WHAT IS YOUR REFUND POLICY?
100% refund before September 1
50% refund before October 1
No refund after October 1
WHAT DO I NEED TO BRING TO CAMP?
-bed linens, blanket, and pillow (available for rental for $25)
-water bottle/mug/cup (we won't have any single-use cups at camp)
-hiking boots for local trails
-sweater/hats for cooler nights
-cash/checks/cards for camp bookstore
-snacks/drinks to share with friends. Alcohol is permitted for campers 21+.
WHAT IS THE FOOD LIKE?
Mealtimes and healthy, delicious food are a central part of our community! Our head chef, the inimitable Nancy Bell, will provide vegetarian, dairy-free, and gluten-free options in addition to regular offerings. In addition to breakfast, lunch, and dinner, some late-night snacks will be available as well. We are aiming to source as much produce from local farms as possible. If you have other dietary restrictions and want to supplement our meals with your own food, there are fridges available near the dining hall that campers can use.
Campers are allowed to bring and consume alcohol if they are over the legal drinking age (21 in the United States.) The camp has a zero-tolerance policy and you will be sent home if we discover underage drinking.
IS YOUR FACILITY HANDICAP-ACCESSIBLE?
Yes, all buildings are handicap-accessible. Most paths are paved, but some are dirt and a little more unstable. Please write to us with any questions or concerns about your specific needs.
As a camp and community, we want to get off on the right foot in terms of our impact on the planet. To this affect, we are trying to raise awareness by asking students if they can contribute $5 toward carbon offsets for instructors (at least two of whom will be travelling internationally.) Additionally, we ask campers to carpool when possible, we won't have any single-use plastic at camp, and our kitchen will be working with VT and NH farms to source as much produce and meat locally as possible. Got other ideas? Let us know!