Last week the maintenance crew began a very interesting project. The hillside below the Hollins House parking lot and directly above the cart barn facility is in the process of being transformed into a vegetable garden for the club’s use. Executive chef John Paul has been promoting sustainability and concentrates heavily on purchasing on a local level. Later this summer, he and his culinary team will have the opportunity to serve freshly harvested vegetables and utilize the freshest herbs from the on-site garden. It will be terraced and have four rows complete with several citrus trees, herbs, vegetables, and a section for seasonal flowers to be cut and used for arrangements.