10/02/2026
Today, the Lodge hosted a canning class for Clayton’s Sustainability Ambassadors group, led by Lodge Executive Chef Andrew Brooks! 🥫🌱
One of the best parts? Nearly all of the produce used was sourced from our very own Clayton gardens. What a great way to bring our sustainability efforts full circle!
We had a wonderful turnout and a great time learning, creating, and connecting. We’re looking forward to hosting more classes like this in the future!
Also, a huge thank you to our Sustainability Coordinator, Emily Cobb, and Garden & Grounds Manager, Brenna Wright, for putting this event together.
