Stanford Inn by the Sea FALL 2015 California Hotel & Lodging Association 19 What are important skills and traits for an innkeeper to have? Flexibility, imagination and a sense of humor. What challenges have you encountered with running the inn? Lack of a labor pool. Poorly trained—really untrained—people available for employment. How did the idea of an organic garden at your inn come about? We had to landscape and felt that sustainable vegetable growing made more sense than bushes. The original idea wasn’t our’s, but a friend’s Kris Williams—the son of the former owners. He asked Jeff, “Have you ever smelled an organic farm?” He hadn’t and once he did, Kris and Jeff began double digging the first beds. What is grown in your inn’s organic garden? Several hundred varieties of lettuces, potatoes, herbs, brassicas, apples, pears, berries, and asparagus. Are there any examples of how you incorporate what is grown in the garden into the inn? Produce is used at theInn’s restaurant, The Ravens, which serves breakfast and dinner.
CH LA Lodging News Fall 2015
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