Where Sustainability Takes Root
Growing Fresh, Sustainable Flavors for a Greener Future
For over a century, plant cultivation has played a vital role in shaping the beauty and bounty of Oglebay. In the early 1900s, Sallie Oglebay—wife of Earl W. Oglebay—grew exotic plants like palms and orchids right here on the estate. Today, that legacy lives on through a modern approach to growing here in Wheeling, WV. Under the direction of Nate Harlan, these horticultural spaces now produce fresh, sustainable ingredients like herbs, leafy greens, tomatoes, and strawberries.
Utilizing hydroponic technology, Oglebay is enhancing its culinary and restaurant offerings, reducing its environmental impact, and engaging guests with the future of farming. With capacity for up to 4,000 plants and the ability to harvest over 200 pounds of greens each week, this initiative is transforming both the dining experience and the park’s sustainable footprint.
It’s all part of Oglebay’s continued commitment to growing goodness—for resort guests, for the community, and for the planet.
