Years From Now

We'll look back upon these times and remember only what we have gained from them. We'll remember laughter and dreams and places of intense beauty.

We'll remember our friends, now gone, exactly as they were in the best of times. They will not age, will not endure the troubles of time, will not change. They will love us then as they loved us once, without fail. They will forever hold our dreams together.

We will remember the generosity of those whose hearts opened wide for us and only think kindly of those whose hearts were hardened with envy and fear.

We will know, like all nomads know, that there is no loss, only time that knows no end, only forward movement, only change.

As we enter the time of resolution, reflection and plans, my great hope for you, my dear friends, is that the coming year finds you fully cognizant of each day's blessings, grounded in the reality of the present and filled with hope for the future.

A different future, perhaps, than the one that you had once envisioned.

But a perfect future all the same.

Just in Time

I know most folks think those 5 gold rings should be, you know, gold rings.

But I, the frugal traditionalist that I am, will take 5 goldspinks any day over 5 pieces of gold.

And, just like magic, on the fifth day, they have arrived. Goldfinches.

Maybe it has something to do with this.

Update: The magic of the fairy ring seems to be working overtime; five pieces of gold have also arrived. Some days it's just incomprehensible, the power of love. The heart can't help but grow wise in its presence.

I Know I Should Feel Guilty

But the thing is, I don't.

The weather here in Northern California has been just sublime this month. Maybe a bit too sublime as we've had barely a hint of rain. Abnormally dry, in fact.

We hear, though, that a bit of rain may finally make it through over the weekend. We're hopeful it will leave behind that brilliant winter mist that photographers - and the rest of us - so adore.

Meanwhile, what's a girl to do? Gorgeous sunsets every evening, just a wee hint of a chill in the air, and a bit of fog to add mystery to the mix.

I don't know about you but in my book that's all a recipe for one thing: sitting on a dock on the bay, eating oysters.

Yep, it's that time of year again. Me? My oyster knife is packed, a bottle of Sancerre is chilling, and I'm heading out the door to make use of it all.

Looks like you kids are on your own.

Peace out and all that.

Oh yeah, one more thing. Eat your heart out.

Because, you know, you could be here.

Isn't It Rich?

Well, that didn't take long, did it?

Now that TripAdvisor is more prodigal son than favorite child, Expedia says its reviews will be verified.

Funny. Almost sounds like they just don't buy that whole "more theoretical than practical" spin.

Game on.

Oh No

If there were any turtle doves around here, I'm afraid this guy would have eaten them by now.

Which, I suppose, means we'll never know.

That's okay. I'm still holding out for the three French hens.

Because, just in case you didn't know, French poultry tastes, I'm sorry to say, much much better than the poultry here in America.

Don't know just why that is but I suspect it has much to do with the love and care those French birds receive.

Whatever it is, if there are three French hens to be had tomorrow, I'm hopeful they'll be mine. All mine.

Sharing The Test of Time

Some innkeepers have asked why I don't post more recipes. They want more, they tell me.

After all, I cook every single day and certainly have loads of recipes under my belt. Why not share more?

But here's the thing. Every time I post a recipe, it means I have to cook the dish first, even if I've cooked it zillions of times before. Especially if I've cooked it zillions of times before.

Why? Because when I'm cooking in my own kitchen, I rarely follow a recipe, except for the one in my head.

Sure, I know how to cook lots of things, but telling someone else how to cook it? Well, that's a different creature altogether.

Because that means actually stopping to write down the exact amount of ingredients I'm using, exactly how long to cook it at what temperature, and then, testing the dish itself to make sure it's worthy before hitting that publish button.

And it means getting the Fabulous Frenchie to snap some photos at varying stages of preparation, while trying to keep him from eating said dish in the process. Ahem.

But it's necessary time.

I've always been with Julia on this one. Recipes, even time-honored recipes prepared frequently by the chef, must be kitchen-tested in order to be shared. There is just no way around that basic rule of recipe sharing, in my humble opinion.

That's because it has to be right. After all, someone's dinner party, some innkeeper's reputation, or some guest's special occasion could very well depend on me getting it right.

All that said, I have to admit that before today, I never considered the possibility of kitchen explosions. But really, publishing untested recipes would have to be rife with untold possibilities of tragedies. So why go there?

Here's my pledge to you, my dear friends: I will continue my tradition of testing each receipt before giving it my stamp of approval and sharing it with you.

And I'm especially happy to report that in forty years of cooking for others, I've yet to cause an explosion.

Oh no, please tell me I did not just jinx myself.

Goodwill To All

I'm pretty sure the pear tree will arrive any minute now.

Joyeux Noel

From our warm winter wonderland here in the redwoods, we wish you the very merriest of Christmases.

The Best Time of the Year

Don't know if there'll be snow but have a cup of cheer.

Can you tell we've got the Christmas tunes playing here nonstop?

Nonstop.

Hope your world is full of cheer and wonder, too.

Down to the Wire

Holiday shoppers are definitely out and about in my world. In fact, it's almost overwhelming out there.

Almost.

But if it's all too much for you and you'd rather avoid the crowds, the options for buying local have never been better.

My favorite? The cowgirls, of course. And if you can't make it into a Cowgirl Creamery shop, no worries.

Just love those cowgirls. And the cheese? Too wonderful for words.

Naming Names

Robert Coles of RockCheetah continues his guest posts over at Tnooz, with yet another great article about Fake Review Optimization.

What's so great about his post? He names names.

No, not hotel names. One of these days, those names will come out. In fact, if TA had wanted to know who's behind the fake reviews that float all over its site, it wouldn't have had to look too far.

All too often, even the most obvious of the fake reviews stay, despite the glare of being pruned and planted, leaving little incentive for ethically challenged owners to stop.

Besides the audacity of fake reviews engineered by small inn owners and innkeepers, many of which are so obvious it's just outright sad, the growing trend of buying and selling fake reviews continues to thrive.

In fact, in many urban areas, it's those bought and paid for reviews that are bumping small inns right off of the playing field.

Instant karma? For some, yes.

For others, it's a game in which the good guys are outmatched by the fraudsters. Call me old-fashioned, but that just doesn't seem like the best way to serve the community of travelers.

What are the online review sites doing about it?

Thriving, too. Deceit be damned.

The thing is, one of these days it will be. Damned that is.

And those names? The inn names?

Oh, they'll all come out. After all, I hear somebody is keeping a list.

And checking it twice.

It's All Dynamic

Patrick Landman has another great post up over at Tnooz that provides invaluable tips for revenue management of spa treatments.

These days, more and more innkeepers are looking at providing spa services as a means to increase revenue and provide a better guest experience.

As they do, it's ever more important that they do so with an eye towards a pricing and scheduling structure that makes sense for the guest and the bottom line.

In Patrick's post, he skillfully dissects the difference between revenue management for rooms and spa treatments, honing in on three basic considerations: menu engineering, dynamic pricing, and availability techniques.

Sounds too complicated for your small inn? It's really a very simple formula. But don't take my word for it.

Go on over there and read the whole thing.

Oh and in case any santas are reading (in particular any French santas, cough, cough), just the mention of a reflexology treatment and my toes are wiggling.

In the good way.

Made in the USA

Still looking for holiday gifts? If you can't find everything you need from local sources, be sure to check out the fabulous list at American Rights at Work.

What's so fabulous about their list?

Well, besides the great variety of quality gifts themselves, there's an added bonus. Everything on the list was made in America by union labor.

Check it out.

Buy local. Buy products made in America. And buy the union label.

That's the secret formula that will get our communities going again.

The Spirit of Cooperation

Wake-up calls are going out around the country along with the news that one in two, yes 1 in 2, Americans are now living in poverty.

While this may be quite the shocker in DC, where the incubation of opportunity clouds the reality that exists outside that bubble, it's not news to most innkeepers.

Sure, some are busier than ever, thanks to deep discounting sites like Groupon and the like, which have provided cash for inns, albeit at rates that are often unsustainable. Sadly busier does not necessarily mean better as anyone who can do math knows all too well.

And some inns have bucked the trend, digging in and doing the real work of finding the guests their inn will best serve.

But, by and large, the statistics showing slightly higher occupancy at small inns are greatly misleading. They fail to take into account that, for many inns, they're doing better because their neighbors have shuttered up, often against their will. They fail to take into account the deep discounting that's gone into those higher occupancy rates.

Would you rather sell 5 rooms at half price or 3 at full rate? Hyping increased occupancy alone as an indication of success is a fool's game.

As we go into yet another winter of angst for all too many, it's helpful for innkeepers to remember both the full value of the blessings at their disposal as well as the opportunities ahead of them to survive and, in fact, thrive.

One of the best tools at the disposal of small inns is the growing movement to buy local. With staycations at an all-time high, shorter weekend breaks nearby are all the rage.

But how best to tap into that market?

Some innkeepers are especially good at working with their local media to get stories out that can spread the word. Some innkeepers are members of Buy Local groups and, by association, get the word out within a group of folks most likely to spend as much of their cash close to home as possible.

In Arizona, where the staycation may be the saving grace for many inns, innkeepers have banded together to promote the small inns that contribute so much to the economies of their local communities. With all of the problems Arizona innkeepers face these days, this persistence may be just what the doctor ordered. My favorite tip on the list? Change banks. Nuff said.

Innkeepers banding together is nothing new. In fact, associations and trade groups are the mainstay of the B&B industry, with results both good and bad, depending on your location and perspective.

Now more than ever, though, it's critical that those groups of innkeepers push through the muck to achieve something spectacular. Something they can't achieve on their own.

Gas cards, you say? No, I say. Gimmicks, especially gimmicks that don't even focus on the Buy Local movement are petards that fail on too many levels to count. You can do much better than that.

Each community is different so there is no single formula that will work across the board. When innkeepers join forces, though, there's much they can do. And much of that is still unexplored, despite the current economy and the desperation more and more innkeepers face.

So as you meet in your associations and discuss plans to get the word out, don't stop there. Discuss ways to help your neighbors, not just one day a year as an advertising promotion but each day of the year.

How? Buy local yourselves.

Sure you do that now. You send guests to local restaurants. Your guests are the mainstay of local tours. You buy local produce. You are intimately involved in your community. What else can you do?

How about a cooperative purchasing group for starters?

You buy toilet paper, your neighboring inn buys toilet paper. You buy trash bags, your neighbor buys trash bags. Why not form a co-op and buy those products from eco-friendly companies within your own state? The possibilities are endless but, by and large, most innkeeping associations tend to limit their pooled resources to advertising, often with less than optimal results. See gas cards.

Co-ops are a time-honored tradition in rural communities around the world. The opportunities for purchasing cooperatives for small inns are enormous, both in terms of saving money but also in terms of keeping jobs in the community.

Getting the word out is not just about press releases. It's about living each day in a way that benefits the entire community within which your business thrives. It's about pooling resources in such a way that the folks in your community know that their livelihood depends on you as much as you depend on them.

2012 will be a year that's all about finding creative ways to thrive. May every one of us find the right path in the full spirit of cooperation.

Either Fobbed Off Or Ignored Altogether

Chris Emmins of Kwikchex has a guest post up over at Tnooz that asks "What's wrong with TripAdvisor?" and answers the question from their unique perspective.

One thing that really jumped off the page is, to me, the most glaring problem of all and the root of TripAdvisor's current legal woes:

"The number of resolutions was negligible."

And really that is the essential problem with an unverified review site that has proven itself to be prone to abuse.

There seems to be very little incentive for TripAdvisor to take the time to do what Kwikchex has done: to examine every case, to take each claim of abuse seriously enough to get to the bottom of it. To really see what they don't want to see. To actually resolve each case of reported abuse.

Regular readers won't be surprised to learn that I find this to be a huge gaping hole in the whole idea that unverified reviews can or should be trusted. With no one really minding the ship, it was bound to hit some shoals.

And no, I don't think the management response is enough. Drawing attention to an unwarranted review only adds fuel to the fire in many cases. Every single day I see an innkeeper doing flips to try to minimize a bad review. In more cases than not, they come across as defensive and inhospitable themselves. Little problem now meet big problem.

Sure they can attend a webinar by the company facilitating the harm in the first place and learn their tips for mitigating bad reviews. But that's just not a plan for dealing with the host of issues online review sites have come to represent. It's a feeble attempt at best to ensnare more inns into the fold, not to actually address the system's existing problems.

In fact, some of the worst management responses I see are from folks who have both attended a webinar and have incorporated those tips into cookie cutter responses that make the skin crawl in their ineffectiveness.

Will that matter in the end, what with market domination, big bucks flying, and all that? Has the gorilla grown beyond reach?

It may take time, but TA will eventually have to right the ship.

Whether they do that on their own or with the prompting of litigation and regulatory enforcement remains to be seen. So far it's the threat of both that seems to be getting their attention, not the pleas of innkeepers to do the right thing. That fact alone, to me, says a lot.

In the end, I think the truth will win out. Slowly but surely.

Sadly, the damage done in the meantime to some small inns may sink more than a few good people.

And reward more than a few bad apples.

What happens when an inn - or any business - consistently ignores or dismisses complaints? You don't need me to tell you that that's a prescription for an underperforming business.

No matter how big they may have grown, that karma will come back to bite them one day.

Just when they least expect it.

Twelve Days and Counting

We've definitely moved into checking it twice territory now.

So much to do, so little time.

And yet there always seems to be just enough time to do the things that matter.

The trick, of course, is knowing what matters.

And sometimes the trick is to ignore it all and go for a quick walk.

But then again, sometimes that little walk is the thing that matters the very most of all.

Here's hoping your holiday plans are shaping up and that your inn is filled with guests and love.

And that you, too, are able to take a break from all of that for a short walk of your own.

You just never know what you might discover on the way.

Secrets of the Innkeeper's Kitchen

It's the holidays - a time when we all pull out those time-tested recipes and add a few new twists as well.

A good time, too, to clear through some of those frequently asked questions about recipes, cooking, and other such things.

I'm frequently asked why, as an innkeeper, I post recipes for dinner and lunch dishes but not breakfast dishes. That's easy. I think most B&B innkeepers are already pretty adept at dishing out breakfast. And when they need to find inspiration, there are already plenty of places to go for that. Plenty.

But more and more innkeepers tell me that they have begun serving light dinners for guests, both as a means of establishing new revenue streams (or increasing the room rate, for all inclusive inns) and as a treat for late arriving guests who may not have the option of going out for dinner.

And most often it's the homey, comfort foods that innkeepers tell me they're looking for. Rich soups, winter casseroles like Shepherd's Pie or Pot Pies. Anything that can be essentially prepared in advance, that freezes well, and will be welcomed by late arriving guests.

Another frequent question is what to do about vegetarians. Here's a secret. I was a vegetarian for years. Years. And during those years, I threw more dinner parties than you can possibly imagine. I'm fairly certain that no one missed the carcass, as I would call meat in those days.

The secret to pulling that off? Easy. Don't forget the courses: a wonderful soup, a tasty first course, a filling main meal, and a dessert or cheese course. These days there are so many veggie recipes out there that planning is a snap. Just focus on the best vegetables of the season, mix the textures and flavors up a bit through the courses, and intrigue with complex sauces.

The trick to creating an unexpected vegetarian dinner masterpiece is to balance each plate the same way you would balance a meat-based meal: varying colors, textures, and flavors that work together but don't compete with each other. You can do that.

And perhaps the most frequently asked question of all. Are all of your recipes butter based? Seriously, folks do ask that. And the truth is, while I think butter is an indispensable ingredient in many dishes, I also constantly look for ways to substitute the bad fat for the good, the heavy for the light. Since I never use processed foodstuffs, having an essential and complete set of kitchen ingredients helps.

My favorites?

Coconut oil Still fat but it's the good kind, with the good LDL that reduces the bad. Full of flavor, it's great in curries, soups, fried rice, jambalaya, and many other recipes where a touch of coconut not only adds flavor, but health. I use coconut oil instead of butter to make an insanely rich granola that's low in guilt and high in raves. Coconut oil in cookie and cake recipes - I generally substitute 80 percent of the butter with coconut oil - brings in the flavor, and tosses out the guilt. Who needs all that fatty guilt anyway? I just want it to taste fattening, not really be fattening. And that's surprisingly easy to accomplish with coconut oil.

Almond meal Fresh broth made rich and creamy with a touch of almond meal and a tablespoon of olive oil makes a super substitute for cream and butter. Also a great way to make an indulgent sauce for vegans. Add garlic, basil, and peas and it's the perfect sauce for a fresh pasta.

Half and half mixed with a rich broth can generally be substituted for full cream in most dishes. Sometimes, in fact, I like the complexity of flavors created by the broth even better than full cream.

Roasted veggies Roasted veggies are the perfect balance for an otherwise heavy meal. Steaks, sausages, pork roasts, whatever fatty dish you're serving, they'll all be safer for the guest and infinitely more interesting in flavor with some roasted veggies. In summer we roast almost all veggies and some fruits as well. In winter, we roast potatoes, carrots, cauliflower, brussel sprouts, sweet potatoes. You name it, the flavor is made more intense with roasting. Just toss in your own mix of olive oil, garlic, and spice. Herbs de Provence is a favorite around here. The secret to perfectly roasted veggies every time? Blanch the veggies first. (Remember to save the water you've blanched them in - the light broth has many uses in the kitchen)

Don't forget the roasts Roasts are a perfect welcome dinner for a guest and are a frugal alternative to cooking one meal at a time. So cook up a pork roast, even if it's just for 2 guests. Warm the house later with a slow roasting pulled pork that can be frozen and used as needed for a quick sandwich. Make pork sandwiches for picnic lunches tomorrow. I almost always roast pork with fresh tomatoes (or summer canned tomatoes) and fresh pears. The compote created is a sublime addition to the meat - sans fattening gravy - and roasts down the next day to a wonderful barbeque sauce. For sandwiches, I'll use that compote instead of lettuce and tomato for a sandwich that surprises with delight.

And almost any roast - and its accompanying roasted veggies - can make a superb base for a pot pie for that late arriving guest tomorrow night.

Dried beans Having a supply of black beans, white beans, flageolets, and other tasty varieties around means that when the budget is blown on a good cut of meat, we can make up for that with a nutritious side dish that's inexpensive but delicious. Add a few good tablespoons of olive oil to the cooking broth for a rich flavor, guilt free.

Broth, broth, broth There's not a bone or piece of fat that comes through my door that is not destined to become broth. I constantly have a selection of broths in the freezer and in the fridge, each labeled clearly with the date made. Lamb broth is great for use with just about any dried beans, beef broth is super for creating an especially flavorful polenta, chicken broth is used for just about everything.

So there we have it. Even more innkeeper secrets.

Now I'm outta here. A pot of split pea soup is calling my name.

Boeuf Bourguignon Pot Pie

Who could resist?

Pot pies seem to me to be the most universally appealing of comfort foods.

What guest wouldn't love to arrive after a long, dark drive on a winding road to find a small pie waiting just for them?

Especially if they were to find a real delight underneath that flaky, buttery crust: Boeuf Bourguignon.

The truth is, we make all kinds of pot pies around here. But since Boeuf Bourguignon is one of our favorite winter dinners, it's no surprise that it's also the core ingredient to our favorite pot pie.

Pot pies raise all kinds of issues? To vent or not to vent.

Normally, I'm a venting kind of gal when it comes to these things so that the filling becomes a rich and thick plateful of comfort.

With Boeuf Bourguignon Pot Pie, though, I tend to skip the venting and let the pie crust raise itself until little bits of the sauce start to seep through to the surface.

Why?

Because the Fabulous Frenchie just loves that sauce, in its onsolid form, perfect for dipping up with a bagette, perhaps the most comforting of endings to all comfort foods. Scooped up to the very end, leaving a clean plate and a full belly in its wake.

Which brings us to the other frequent dilemma of the pie creator? Top crust only or bottom crusts, too?

For this particular pot pie, since we like the sauce to stay, well, saucy, top crust only for me. For a pie that thickens itself as it cooks (and vents), nothing feels more luxurious than that first forkful that reveals that, oh yes, there's more crust to come.

Does the crust have to be a buttery crust, a Pâte Brisée? Around here, we have a saying that settles all such disputes. Cook's choice.

And that's really the secret to a perfect pot pie. A filling that is the favorite recipe of the cook and a crust or topping that is the cook's own recipe.

Comfort, after all, is not just for the plate.

It's for the whole heartwarming experience of winter cooking, most especially when the cooking features recipes that bring comfort to the cook as well as the guest.

Pure comfort, all around.

Is It Just Me?

Or does it seem like weekends get here more and more quickly all the time?

Maybe that's just the effect of the waxing moon telling us its time to sow those root veggies.

Maybe it's true that time is, indeed, spinning at a faster pace.

Or maybe that's just my life spinning at a faster pace.

Whatever it is, the weekend's here again. Already.

Have a good one!

Just The Way It Is

When winter arrives in Northern California, we all take a breath.

The first sign of winter, of course, are the rains. We are ever so grateful to see those first few rains bringing, as they do, an end to fire season. And the bounty only the winter rains allow us to know.

The shortened days mean those winter hikes must start earlier. An extra layer or two of protection from the slight chill in the air. More time inside at galleries and museums, soaking in knowledge and the beauty of the gifted.

But the arrival of winter here also means a change of menus. Gone are summer's fresh tomatoes, the never ending variety of salads, the almost daily availability of some beautiful veggie just made for grilling with nothing added but olive oil, garlic, and spice.

In come the soups, the pies, the cookies - all designed to warm our hearts and our kitchen.

Our favorite winter dinner? Why, Boeuf Bourguignon, of course.

Only in winter do we want a simple stovetop masterpiece that takes hours to tenderize those big chunks of beef, to meld the wine and herbs and broth into a thick sauce of rich flavors that just seems to scream French. In the good way.

What to do with all those leftovers? The Fabulous Frenchie's favorite pie (well, after apple galette, that is): Boeuf Bourguignon Pot Pie. It's an all-time fave around here.

Shhhh - don't tell the Fabulous Frenchie, but we're having Apple Galette for dessert. That'll have to be our little secret for now.

Am I the only one who cooks each meal in anticipation of its recycled uses?

Maybe so. Or maybe not.

Either way, it's French dinner week here in our household. And that is never a bad plan, in my humble opinion.

Because when it's Boeuf Bourguignon you're recycling, well, you just can't go wrong.

What, you ask, no recipe? Why am I not posting my recipe? Oh silly you. Why would I use anything other than Julia's classic? It's perfect, after all, just the way it is.

Like winter in California. Simply perfect. Just the way it is.

They’ll Have to Let These Assets Go

If it seems that the rate of foreclosure against small inns and bed and breakfast owners is higher than the rate of foreclosure against larger corporate-owned hotels, there's a reason for that.

Lenders readily admit that they are much more likely to foreclose on the mom and pop owned small inn than the larger (and much more leveraged) properties.

The question then becomes why.

In many cases, it's hard to argue against the widely held belief among lenders that small inn owners are not as financially sophisticated as corporate operators.

And, heck, even in cases where the owner would be considered rather sophisticated financially, the cloud of stubbornness that often comes along with the isolation of small inn ownership kicks in.

Oh the shockers I've seen. Don't get me started.

So when I hear industry folks vocalize their assumption that small inn owners lack financial sophistication, as much as that assumption makes my skin crawl, I also know firsthand that there's more than just a ring of truth to it. Even when they do know better or at least should know better, egos all too often get in the way.

And if I had a nickle for every B&B owner I've heard say that hotel accounting rules simply don't apply to them, I'd be a rich woman.

But is that the real reason that lenders will work with the big guys and not with the small inns? No, although it's no doubt a contributing factor.

The real reason is that they just don't know what else to do. Some hotels, it seems, are too big to fail. So instead they're propped up, fluffed up, and allowed to continue operating at a loss.

Lenders have realized the hard way that it's just not so easy to operate a hotel and keep things flowing as they might have thought a few years ago. They don't foreclose because they don't know what to do with the property if they do.

So they work with the big guys and foreclose on the small inn owners who have every egg in that basket, who will literally become homeless with the lender's action.

If that sounds unfair to you, you'll get no argument from me.

And yet, as we enter 2012 with record numbers of hotel debt coming due, we'll see more of the same.

Yes, foreclosures will increase, even at the fat cat level.

But nothing like the level of foreclosures we'll see further down the totem pole. Small inn owners, sadly, often have nothing going for them but heart. Sure there's sweat equity, community good will, and all that.

But sadly, I don't think those things are going to matter when the bills come due. Not to the bean counters anyway.

Something That is Unique, That is Irreplaceable

We haven't had much in the way of good news for tourism in Arizona for quite a while now.

Much of that is, sadly, the result of poor public policies that have tainted the state's image and kept tourists at bay.

Finally, though, we hear of some good policy news coming through at the federal level: a 20 year ban on uranium mining in the Grand Canyon is expected to be put in place. At least, that's the great hope.

If you didn't know that uranium mining was being done at all in the Grand Canyon, don't consider yourself in the minority. Most folks would reasonably assume that protected lands would not be available for such an ill-considered use, especially at one of the world's great natural treasures.

And yet, it seems, greed knows no conscience.

Fortunately, many in Arizona have spoken up against allowing the current, temporary ban to expire. Those good citizens have included a group of B&B owner/innkeepers in Arizona who have been advocating for preservation of the lands that not only were set aside to be, um, protected, but for consideration of the full impact tourism dollars have on other industries in the state.

Good work guys. The treasure you're saving belongs to us all. Thanks for speaking up.

H/T Richard Svendsen of the Starlight Pines Bed and breakfast.

Austerity Tips Gone Awry

It makes sense, of course. On its surface.

Folks want to get their personal debts under control.

Want to make sure that when they use credit, it's responsible use.

And I'm definitely all for folks giving more to local charities who support the homeless and near homeless, whose ranks grow each day.

But the problem is that all of those small local businesses that are being bypassed as too frivolous, well, how does that work? It doesn't take a mathematical genius to add up the possibilities and understand that when folks stop spending money in local businesses, more people will suffer as a consequence.

Because the thing is, if no one's going to any B&Bs and they're being encouraged to avoid the traditional Christmas parties at restaurants, well, what's going to happen to the folks whose livelihoods depend on people going to B&Bs and restaurants?

Austerity begets more austerity. It never produces growth. So how is that going to stop more jobs from going away?

By all means, control profligate spending. Trust me, I'm as frugal as they come. I hate waste.

But by encouraging customers to stay away from local businesses, well, I just don't see how that's going to do anything short of creating more homeless and near homeless.

And I'm guessing that is not the idea these folks really understand that they're promoting.

In the end, though, that's still the result that will be achieved.

Want to see your community thrive? Support its small businesses to the best of your ability. They really need you this Christmas. Be generous with them.

See how easy that is?

The Foot is Right There for the Shooting

I actually do try to steer clear of many of the controversies that hotels may bring upon themselves.

But sometimes, the act of shooting oneself in the foot is so glaringly obvious that it merits some attention.

Case in point, the W Hotel in San Francisco has let it be known that they are opposed to the much anticipated expansion of their neighbor, MOMA (SF Museum of Modern Art). Why? Because the construction will impact traffic.

I'm sure they do have a point that traffic will be impacted. It's difficult to do any construction at all in any urban area without some impact on traffic. That is just one of the many aspects of urban life that city dwellers and visitors alike come to expect.

But here's the thing. If there is one particular tourist draw that has changed the entire dynamic of SOMA (the South of Market district), it is MOMA. How big has that impact been? For those of us who remember the old SOMA district, there is no doubt at all that SFMOMA's impact has been and continues to be huge.

Do I think the W Hotel recognizes the tourist draw of their neighbor, the neighbor whose expansion will benefit the W? Well, since it's the very first thing they mention on their homepage, I'm guessing that they do.

After all, they're not promoting quiet rooms in a rural location. They're promoting "city cool" as they call it. And they're right that SOMA is a very cool urban environment. Of course, they're also right in linking that coolness to the very museum whose expansion they now oppose. The museum itself is the core coolness factor to the entire area.

What do I think they really want? I can't imagine it's really to slow down or stop the expansion. My guess would be a big fat check will be paid to get the ball moving again. Do I think that's the goal of the whole poorly thought out campaign? Your guess would be as good as mine. But cynical minds will certainly make that assumption.

Which is why I always support small non-corporate inns and hotels. Those who don't flaunt the weight of their money around in an effort to suck more money out of the communities in which they live and work. Those who love their communities and all that those communities give to them.

I'm wondering, too, just how many referrals will be made by MOMA to their nearby neighbor who is now behaving, how shall we say, a little less neighborly? My guess would be that visiting artists, curators, and others will be sent to some other nearby hotel.

That's just a guess, of course.

But would I as a manager send more guests to a neighbor who was throwing their weight around that way? Not a single one.

But maybe that's just me.

Dream Winter

The weather in Northern California is just sublime this weekend. Christmas shoppers are out and about in the village. Shops are bustling.

Trails are clear. Crabs are served. Oysters being shucked.

No sweater needed in the middle of the day. Brilliant sunshine. A little breeze bringing up some small waves.

The December of our dreams. And it's here today.

An Instinct to Protect and Shelter

Guy Trebay describes in the NY Times the joys of hotel life, from a frequent guest's perspective.

A lovely article that speaks to a lifetime fascination with hotels, innkeepers, and all that they hold in their hands.

Do go on over and read the whole thing.

An inspiring weekend read.

With Us Still

We all have them. Those days we would just as soon not happen. Because they're too difficult. Because it would be so much easier to just go on with life and not remember.

World AIDS Day is one of those days for me.

I know it's kind of crazy. If I were to count up just all the hours I spent serving on the board of just one AIDS service provider, well, those hours alone would seem to mean I'd never want to forget. Hours spent developing training, training other trainers, developing boards, training volunteers, taking phone calls, making visits, signing grants, applying for grants, approving grants, well, you get the point.

There was a time in my life that AIDS dominated every action I took. And when it kept taking my friends away, I kept fighting to make sure the folks who were left would at least have the dignity of knowing their entire community cared.

And now? When I think of AIDS, it's not really about any of that work. Even though we accomplished a lot in those days, it was never enough.

Now when I think of AIDS, it's only the loss of friends I feel.

Yes, I know, I know, they're with us still. And it's certainly true that I swear I feel their presence in my life. But what I want in my life is them. My friends. I want them back. I want what they would have accomplished with their lives. I want more than just acknowledging what they did accomplish in their shortened lives. I want their full lives back.

Since I can't have that, I take some time on World AIDS Day and have a good cry for them. I honor them. I remember them. But it's not enough.

On this day and every December first to come, I also remember that that's not what I want. I don't want to sit on a bench with someone's name on it. I don't want to visit the redwood grove where we spent that last picnic. I don't want to light a candle. I don't want any of that.

And somehow I think they know that, each one of them. Because this isn't what they wanted either.

They wanted the same thing I wanted for them. To be with us still.

Winter Wonderland

It's true that in the mountains, we do get snow here in California. In fact, skiing in Tahoe is a celebration of all that is California: gorgeous and filled with adventure.

But for those of us along the coast, we have our own version of a winter wonderland. Sans the snow and cold.

Sure it's colder in winter than in spring and summer. Definitely colder than those balmy autumns we tend to have. But the difference is really a mild one. It's a very rare night indeed that the temperatures dip below freezing.

And the days? Mild. Sweater weather most days. Layers are always good here.

Our winter, in fact, is quite the rare treat. Yes, there are the rains that come in winter. The rains we pray all summer will arrive.

But there are also many days, even weeks, without a drop of rain. Perfect hiking days. Sweet surfing days. Exquisite kayaking days. Days of sitting along the bay, feasting on oysters. And wine. And oh yes, crabs. Dungeness crabs.

And on the rainy days? We celebrate the coming mushrooms, the rapidly growing waterfalls, the cookies that keep us content, the fire that warms us. The view.

We plan whale watching expeditions, gallery openings, we plan all those wonderful dinners featuring wild mushrooms. We count salmon coming back into the streams and hold our collective breaths that they'll produce many more salmon to carry on.

In short, we enjoy the many fruits of nature that only exist this time of year in this special place.

A winter wonderland. California style.