where you are on your wellness journey.”
Riego said so far, meeting planners are
loving the experience because it gives them a
unique opportunity to plan at a property that
has specialized in meetings for 10-plus years
but now offers a completely revamped envi-
ronment that also enables them to incorpo-
rate wellness on so many different levels.
Civana can accommodate groups of up
to 220 with 189 guest rooms and more than
10,000 square feet of meeting space.
According to Riego, the property truly sets
itself apart with its state-of-the-art fitness
center and healthy cuisine, having appointed Justin Macy, formerly with Miraval, as its
executive corporate chef (see sidebar).
The fitness center features top-of-the line
cardio, strength, and flexibility equipment.
Civana is also among the first resorts to feature Aktiv Virtual®, an on demand digital kiosk that provides personalized workouts and
expert-level coaching. The Yoga & Energy
Center houses a yoga studio, a movement/
spin room and two other movement studios.
The outside Yoga Lawn provides mountain
vistas for sunrise sand sunset programs.
In advance of launching its new cutting-edge, 22,000-square-foot spa—
complete with a healing water Terme, Watsu and
lap pool, solar energy and water harvesting
features—in December, a smaller spa with a
full package of treatments is offered.
Meanwhile, accommodations were
designed with to help guests relax and
recharge, with an uncluttered environment,
natural materials and plenty of light.
“People will really see we’re very mindful
about our intention, and we want to make
sure that on every touchpoint, the guest
walks away feeling healthier than they did
before they came, and that includes those
coming for a meeting,” Riego said.
There’s an immediate sense of calm that
overcomes you the minute you make the
turn into 1440 Multiversity in Scotts Valley,
Calif., in Santa Cruz County. Redwood trees
tower above, an empowering waterfall flows
over boulders, and craftsmen-style buildings
exude a sense of peaceful coexistence with
the nature surrounding them.
Named for the 1440 minutes in a day,
the property, formerly the Bethany College
campus, was completely reimagined and
redeveloped, opening last year as a new
learning-meets-vacation-meets-retreat destination, hosting more than 500 private and
programmed immersive learning experiences annually.
1440 Multiversity was founded by Scott
Kriens, former CEO of Juniper Networks, and
his wife, Joanie, as a place for people to relax,
reflect, bond and spend time with great
teachers in a beautiful 75-acre setting.
The campus, which has 275 guest units
ranging from sleeping pods to rooms and
suites, was designed as a place for individuals, couples, groups and corporations to
experience time differently—exploring what
matters to them while indulging in fresh air,
locally sourced food and countless opportunities to unwind, recharge and connect.
That could mean hiking the quiet redwood trails, taking yoga, tai chi, qigong and
meditation classes, enjoying the nutritious
and imaginative cuisine at Kitchen Table or
taking a cooking class, all included in the
nightly rate. Guests and groups can also
buy into programs by renowned thought
leaders, which have included author
Elizabeth Gilbert, singer Alanis Morissette,
Harvard-trained neuroscientist Richard
Davidson and various meditation experts.
For corporate groups, 1440 Multiversity
aims to help teams find the space to expand
their creativity, deepen relationships, reduce
stress and solve business problems. The
places in which to do just that include the
redwood trails, the inviting rest areas and fire
pits of the campus, and 14 classrooms to-
Vegetable-forward ishes as well as bold proteins,
all as locally sourced
as possible, is the
wellness philosophy of
Justin Macy, executive corporate chef of
“Civana is all about
of the mind, body and
soul, especially as it
relates to the environment and community.
Which is why we
source our food locally
and sustainably,” Macy
• 1 pound peeled baby carrots
• 1 pound peeled baby turnips
• 2 tbs. olive oil
• Salt and pepper to taste
Preheat oven to 350. Toss vegetables into mixing bowl. Add
oil, salt and pepper and mix well. Separate the vegetables
into two different baking pans. Cover with foil and roast for
about 25minutes. Once tender, chill in cooler or serve warm.
Ingredients (pecan pesto):
2 pounds, 4 oz. grated romano cheese
6 oz. minced garlic
6 pounds toasted pecans
12 oz. fresh basil
2 quarts, 1 cup water
2 tbsp. lemon juice
2 tbsp. salt
1.5 tsp. pepper
3 cups extra virgin olive oil
Add all ingredients except olive oil in a food processor and
blend until smooth. With food processor running, drizzle in
With a medium-size spoon, drag a nice layer of pecan pesto
on the plate. Arrange roasted turnips and carrots on top of
Roasted Carrots & Turnips
With Pecan Pesto
22 Meetings Today // 09.18
CAFE METO FIRE PIT, CIVANA
GUEST ROOM, 1440 MULTIVERSITY