Reclaimed Yellowstone timber
The inn was built in 1995 from sixteen-inch logs salvaged after the 1988 fire. No new old-growth was cut for our walls — that's the founding pledge we've never broken.
Sustainability
Stewardship,
not signage.
A short, honest list of how we actually run the inn — written so a guest can audit it, not impress an awards panel.
Plastic-free in the rooms
Refillable amenity bottles for shampoo, conditioner, body wash, and lotion. Glass water bottles refilled from filtered taps at the bar. No single-use plastic on the property.
Local-first kitchen
Vertical Harvest produce, Lockhart Cattle Company beef, Cosmic Apple Gardens eggs in season. The chef writes the menu around what's good at the Jackson Hole farmers' market that week.
Composting + waste sorting
Kitchen scraps composted on-site. Recycling and waste sorting in every room. The inn produces less landfill waste in a year than a single Jackson household.
Wildlife-friendly grounds
No pesticides. Native plantings along the cottonwood line. Bear-aware trash sheds. The lawn lighting is wildlife-spectrum after dusk.
Sourcing locally
Linens from a Wyoming weaver. Honey from a Wilson apiary. Coffee from a Jackson roaster. We spend with our neighbors on purpose.