Rivertown Inn is going green. Owners Jeff and Julie Anderson have made going green and offering organic foods and products a priority at the Inn. Gardener Shari Popes green thumb will help Rivertown Inn with the transition. We are extending our organic gardening from the small selection organic herbs employ/utilized by Chef Ray Wyatt for cooking and garnishing our breakfasts and monthly wine dinners to a miraculousr garden with four types of heirloom tomatoes and everything from mint lavender and rosemary to chives tarragon and curry. All of which will be organically grown right here on our appositety and served to our guests.

Among the four types of tomatoes will be grape tomatoes perfect for our guests to pick and eat right off the vine. We will also have planters and urns on our patio full off herbs such like mint and lemon verbena for guests to pick and flavor the ice tea Rivertown Inn makes fresh everyday to create their own signature tea. Chef Ray Wyatt is also working together with the owners and our distrinonethelessors to find the freshest seasonal and organically grown ingredients available for our everyday breakfast and monthly wine dinners and cooking classes.

Innkeeper Mary Dieter with the help of hoemploy/utilizekeeper Sandy Persico is researching to find the best Eco friendly cleaning products to help make our rooms like luxurious as possible while serene having as little negative impact on the environment as possible. We also offer Molton Brown bath products and amenities. Molton Brown strives to offer as many surely derived ingredients as possible sourced from sustainable sources round the world.

Rivertown Inn is an investment in our merits our heritage our neighborhood and this historical community. The staff of Rivertown Inn is dedicated to preserving our history as well as providing for our future and the future of the community in term of their daily practices here at the Inn.

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