The Stanford Inn by the Sea - Resort and Spa

We are members of the Slow Food Movement which is dedicated to enjoying "the pleasure which this world can give." This is not a simple concept — for pleasure is found in balance, in working with nature, respecting bio-diversity, local cultural heritage and practice. Beyond this the Slow Food Movement respects distant cultures and heritage. For example, many of us drink coffee, which has long been a part of Western culture, but does not grow in Northern California. In respect of the traditional cultures where coffee is grown, we specify fair trade, organic coffees for our blends.

When we first opened the Ravens, we created a "trademark," - Inspired by our Certified Organic Gardens -. We were also inspired by locally crafted and harvested foods including sea palm, wild mushrooms, and foraged foods such as miner's lettuce, huckleberries, and blackberries.

What we have learned over the years is that what matters are the small decisions in the purchasing and preparing food: which oils to use, what produce, spices and herbs. We carefully select only the finest, healthful organic ingredients. We are dedicated to creating cuisine based on seasonal regional ingredients and basing our flavors on organic herbs grown here. THis is an important aspect of Slow Food.

But this concept cannot end in the kitchen, but must be represented in every aspect of what we do. We continue to reexamine all that we do including all the products we use in order to present to our guests and Inn experience based on a series of small decisions, each in line with what is best for guests and for the environment. Long ago we discovered that these are mutually inclusive goals.

We thank you for respecting this work.

It is one our coldest nights this year, it’s late and two raccoons, a mother and her baby, who visit every night, are watching us - or that is our dogs, Gypsy and Murphy who are intently watching them. The stare-off reminds us of our love for animals. We contribute to their wellbeing by not in anyway supporting feed lots, piggeries, over fishing and so on. We eat a whole foods, plant based diet.

It occurs to us this winter solstice that “keeping Christmas” is perhaps easier for us because each day we have to think about what we eat – particularly if we are traveling. Thinking about what we eat reminds us of our commitment to other species; our commitment to supporting sustainable agriculture and it reminds us of our hypocrisy - we wear leather on our feet and leather around our waists. We are not offering you righteousness: Jeff is often angry, blundering into the others’ feelings. But we are offering our experience – that eating kindly benefits us in ways we never imagined. We have more energy than others much younger, we feel energy moving through us, we feel connected to this wonderful earth and we have taken it for granted. We simply have had no need to announce these experiences. Until now.

Now we know that our way of eating has unanticipated benefits from reducing global warming and pollution to averting chronic diseases. With regard to chronic disease, check out http://drmcdougall.com/. John McDougall is a leader in treating a variety of chronic diseases with diet. If you know someone with MS, you might check out Dr. Roy Swank's site at http://www.swankmsdiet.org/ and for specific recommendations regarding heat disease, check out Dr. Caldwell Esselstyn's site http://www.heartattackproof.com/. All three doctors share a passion for healing and found that the methods they had learned often failed to treat more than symptoms. They sought to reverse disease and increase vitality. Although the Dr. Swank and Dr. Esselstyn are now retired, Dr. McDougall continues his practice in Santa Rosa, California.

Follow this blog for additional information regarding the reduction of carbon dioxide and carbon dioxide equivalents by adoption of a vegan, whole foods diet.