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Update: In light of COVID-19, we wanted to let you know our wedding is going forward as planned. If you’re no longer able to attend, we completely understand. You can update your RSVP anytime on our site, and we wish you health and safety during this difficult time.
Update: In light of COVID-19, we wanted to let you know our wedding is going forward as planned. If you’re no longer able to attend, we completely understand. You can update your RSVP anytime on our site, and we wish you health and safety during this difficult time.
July 24, 2020
Swanton, VT

Susan & Adam

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    re: COVID and more FAQs
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re: COVID and more FAQs

We know this is a bizarre time to have a wedding, but we are still choosing to celebrate and share our joy with you! After thoughtful conversations and looking at the data about the best way to proceed, here are our answers to some common questions and the measures we will be taking to ensure a safe and fun weekend:
Question

If I am traveling to Vermont, what precautions should I take?

Answer

Traveling to Vermont from out of state: We ask all of our guests to quarantine at home, limiting social interaction for at least one week before traveling to Hog Island. Whether you are traveling by plane or car, take extra care by wearing a mask, practicing social distancing and wiping down surfaces. COVID testing: Before traveling to Vermont, please take a COVID test and leave enough time to get the results before you arrive. We recognize there is still an opportunity to be exposed to COVID between the time of testing and the time you arrive to VT, but getting a test is an extra measure to help keep everyone healthy.

Question

How can we stay healthy and safe throughout the weekend?

Answer

Physical Distancing: Please try to remain six feet from people other than your family and wear a mask whenever possible. Food: We will provide all meals from Thursday afternoon-Sunday morning and we will eat outside. We have amazing caterers who will be the only people handling food. All seating for all events will be open for you to choose where you are most comfortable. Should you want to bring your own snacks, etc., please pack them from home and bring them with you! Bathrooms: Everyone will be staying within less than a mile of all of the events on Hog Island. In addition, we have rented port-o-lets with a flushing toilet and sink for the two celebration sites. You may use either the port-o-let or the bathroom in your Airbnb. Lodging: Adam and Susan will be arranging your lodging once you RSVP. Please let us know if you have additional concerns about your health and safety with regard to your accommodations.

Question

What about staying hydrated?

Answer

We are taking precautions to make sure everyone stays safe, healthy and hydrated! Because we want to limit the number of hands on surfaces, we ask that you bring a full water bottle with you to each event. We will have some plastic water bottles available, but we also want to avoid waste.

Question

Where can I find more information about traveling to VT?

Answer

Vermont’s current policies: To stay up to date on Vermont and COVID-19, visit this website: https://www.vermontvacation.com/travel-restrictions (We realize it may be impossible to adhere to all of the guidelines, but ask that all guests quarantine, limiting social interaction for one week prior to traveling to Hog Island and take a COVID test with enough time to get results before you arrive.)

Question

What should I bring?

Answer

Plan to enjoy lots of playtime on Lake Champlain! We recommend you bring the following: Bathing suit Water shoes if you have them (We have extra!) Summer clothes and sandals Water bottle Headlamp or flashlight (for walking around Hog Island at night) Beach towel Sweatshirt or light jacket (It can be chilly at night.) Wedding attire - "Garden Party" is the theme, (shoes are optional).

Question

How many guests will be there?

Answer

There will be about 45 adults and 10 kids at our wedding. The state of Vermont recently increased the number of attendees for outdoor events to 150.

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