on’t let the relaxed, laid-back attitude of Californians fool you. When it comes to the garden to plate movement, these
health-conscious and community-minded residents are very serious about sustainability. The Stanford Inn by the Sea in Mendocino, California, a historic farm and eco-resort, has been practicing sustainable agriculture since 1985. A pioneer in the industry and the only vegan hospitality property in the United States, this resort excels in helping guests experience the importance of mindfulness, nourishment, wellness, and joyfulness in life.
Reconnect with nature and focus on your needs with healing yoga, picturesque sunset views, and creative art therapy. Then nourish your body and soul with vegan cooking at The Ravens Restaurant. Overlooking scenic Mendocino Bay, this 100% plant-based and vegan restaurant, embraces the inns mission of offering organic, creative, conscientious, and delicious cuisine.
Led by Sid Garza-Hillman, a certified nutritionist and long-time vegan, the dishes coming out of the Ravens’ kitchen, are sure to satisfy the taste buds of diners who appreciate bold flavors (Thai Red Curry), fulfilling dishes (Portobello Benedict, anyone?), and just really good food (Mint Chocolate Ganache Tart). Your dining experience is further enhanced with a wine list comprised of selections produced from certified organic or biodynamic vineyards using traditional farming practices. The Ravens Restaurant has perfected the art of making dishes with locally harvested products, organic ingredients, and produce from regional growers, as well as its own USDA-certified organic farm, Big River Nurseries.
The nurturing masterminds behind this green revolution are innkeepers/owners Jeff and Joan Stanford. They converted all 10 acres of the property with deep appreciation and respect for their surroundings. All food and organic wastes are composted and used for the inn's garden beds. Guests are offered classes in cooking from the garden, sustainable gardening, and whole plant and nutrition cooking. The commitment to protecting Mother Earth also extends to outdoor enthusiasts who can use locally designed and constructed redwood canoes for low-impact exploration of Big River.
“Our mindset was to find or develop the lightest impact in products and methods for the work we do,” says Jeff. “The underlying idea is to be conscious. We want to be able to make the best compromise, if there are issues. Where we draw the line is not wanting to be the cause of damaging other life.”
At Standard Inn by the Sea, guests experience a paradise that rejuvenates the soul and inspires a greater awareness of the land.
Mary White is the Founder and CEO of BnBFinder.com, a top rated bed and breakfast online directory. White is also the author of Running a Bed and Breakfast For Dummies. As an authoritative voice on B&B travel, White is a go-to source in the bed & breakfast industry for opinions and advice.
A noted expert on bed & breakfasts, she has been involved in promoting and marketing B&Bs on the Web for more than a decade. She has appeared in dozens of media outlets. Her site, BnBFinder.com, is hailed by professionals and consumers alike as one of the most informative B&B sites on the Web.
Follow her on Twitter at @Mary_White.
CUISINE
conscious
D
by Mary White