Recap: Impact + House for Teams

On the first day of the program, participants dove in to interactive activities, getting to know one another a little better.

Galusha Hill Farm Lodge is an operating farm and event space nestled in the rolling hills of Vermont. Teams stayed in comfortable, farm-chic accommodations with access to running trails, morning yoga, a home theater, and hot tub.

Every evening, the group enjoyed a fresh, made-from-scratch meal prepared family style by Chef Philip Meeker and his sous chefs, Ayanna ‘JC’ John-Carter and Jay Derby. Participants lingered over dinner on the deck, overlooking the surrounding hills and valleys.

Each morning, yoga instructor Brittany Anderson invited participants to start their day with an hour of movement.

Teammates worked with their partners as well as participants from other teams to revisit core values and beliefs about their work.

Teams learned about and tracked the life cycle of organizations, and plotted the current trajectory of their work. Sessions also included scenario planning, vision setting, how to give and receive feedback, portfolio analysis, and team member health and wellness.

Jim Rosenberg (Workbench Consulting) sketches out principles for his private coaching sessions with teams.

Teams and teammates had access to mentors and instructors for input on their venture, work-life balance, and personal wellness.

Ariel Schwartz (right) – CSIS Managing Director – met with teams to discuss growth plans and avenues for support.

Teams toured Galusha Hill Farm with founding farmer John Harkins.

Harkins explained the history of the land, its peoples and generational ownership, and the crops he currently grows for seed.

Participants broke loose in an end-of-week finale variety show, showcasing diverse talents such as K-pop choreography, proper push-up technique, and folding paper ‘jumping frogs.’

On the last morning, participants gathered to share final commitments to move their renewed visions forward.