Frank Oakes, center, talks about the gardens at Shangri-La Hotel and Resort in Bonita Springs which have been certified organic after a three year process.  Owners Addison Fischer, background right, and Heather Burch, foreground right, plan on using the all-organic foods grown at the resort for the hotel's menu, with the goal of making it one of three organically certified restaurants in the country.  Michel Fortier/Staff

Photo by MICHEL FORTIER

Frank Oakes, center, talks about the gardens at Shangri-La Hotel and Resort in Bonita Springs which have been certified organic after a three year process. Owners Addison Fischer, background right, and Heather Burch, foreground right, plan on using the all-organic foods grown at the resort for the hotel's menu, with the goal of making it one of three organically certified restaurants in the country. Michel Fortier/Staff

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