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SPA HOPPING contemplative environment of the Pacific Northwest," as the facility's website states. And that's what distinguishes Salish from its Northwest region competitors: an emphasis on the region's natural resources, as opposed to the big-city life in neighboring Seattle. "There are many beautiful spas in the area, no doubt," says Melanie Silver, the spa's director of rooms. "But with most, you drive there, go into a building, come out awhile later and the experience is over. Here, you have the beautiful drive in, you see the falls and then you come into this warm setting in the lodge. The experience we create gives guests a memory to take home. We have a rainbow every day." NATURE'S OWN Salish highlights its connection to nature to great effect. Perhaps the most unique—and fun—offering on its spa menu is the Herb and Honey Scrub Bar (50 min./$125), which uses honey from the lodge's own organic herb farm and apiary. Since May of 2011, the on-site bee farm has been producing honey that's as locavore-friendly as it gets. In fact, honey's roots run deep in this nearly 100-year-old lodge's history—the restaurant has been serving its signature "Honey 24 DAYSPA | FEBRUARY 2013 The majestic falls provide the soundtrack for Salish spa's clients. from the Sky" dish for decades. It started shortly after the lodge, built in 1916, became a favorite rest stop for those journeying through the nearby mountain pass. Travelers stopped in to fill up on the lodge's rib-sticking country breakfasts and witness waitresses performing a crowd-pleasing trick: drizzling honey onto customers' biscuits from above their heads. In recent years, "Honey from the Sky" was renamed "Honey from Heaven," and the lodge's management began looking for more local ways to procure the key ingredient. An apiary, just across a wooden bridge on a hill near the lodge, was the logical answer. "We realized we had the space [for the scrub bar]," Salish general manager Rod Lapasin says. "It just made sense." Today, the local beekeeper extracts the apiary's honey as it's produced, bottles it and hands it over to the lodge. Spa technicians at Salish take these jars of pure honey and hand mix it with other ingredients using a mortar and pestle to create irresistible treatment preparations. Since Salish has stepped in, honey production at the apiary has swelled from 600 pounds in its first year to 2,000 pounds in 2012, according to Lapasin. In fact, Lapasin hopes to soon