During her 30-plus-year career in the visitor industry, Marsha Wienert held high-profile jobs, including stints as executive director of the Maui Visitors Bureau, tourism liaison for former Gov. Linda Lingle and regional director of public relations for Starwood Hotels & Resorts in Hawaii. She recently took on what might be her most fulfilling position yet: innkeeper.

Wienert and her husband, John, own and operate G and Z Upcountry, a new bed-and-breakfast named after their grandchildren, 5-year-old Gabrielle and 3-year-old Zander. The spacious, immaculate hideaway is on half an acre adjacent to the couple’s home and 6-acre farm in rural Kula.

"I officially retired over two years ago, but my days are as busy as ever," Wienert said. "That’s great because I’m not a person who can sit still for very long."

It’s clear the couple put a lot of thought and effort into creating a comfortable home away from home. Guests will appreciate the full kitchen; daily continental breakfast (included in the rate); stunning photos of hula, rainbows, waterfalls, breaching humpbacks and other Hawaii icons; and panoramic views of trees, pasture and gardens from every window.

"I love the country," Wienert said. "We lived in a condo in downtown Honolulu for nine years when I worked for Starwood and Gov. Lingle, and although being in the big city was exciting, I really missed being able to watch the sun rise over Haleakala and be outdoors planting things."

She grew up in the small town of Herington, Kan., where her father had a flower shop and a nursery. Everyone in the family pitched in to keep the businesses running smoothly.

"Before we plant a tree, John knows he has to spit in the hole in the ground first," Wienert said. "That was my dad’s rule. An old Indian told him that if you share part of yourself with the earth, the earth will become part of you, and your trees will thrive and bear fruit. We like to think that’s why ours are doing so well."

They started their farm literally from the ground up, removing rocks, testing the soil to find out what nutrients had to be added and diligently researching what would be best to grow.

"We considered what would sell, how labor-intensive they would be, what was suitable for our land and climate and what we like to eat," Wienert said. "You always have to think about the latter in case you can’t sell it."

Their crops include zucchini, kabocha, beans, peas, carrots, corn, pumpkin, blueberries, avocado, pomegranate, Meyer lemon and Tahitian lime. "When the garden is going gangbusters, we don’t have to buy produce," Wienert said. "I pickle beets and radishes and make delicious bread and butter pickles from our cucumbers."

If the Wienerts have a bountiful harvest, some of it is sold to Upcountry stores and restaurants and to people passing their roadside stand. In typical country style, payment at the stand is on the honor system.

As much as possible, they adhere to sustainable practices. For example, a catchment tank provides water for irrigation, recycled lumber from renovations of their house and B&B became planter boxes, and windows from those projects were transformed into what Wienert calls a "poor man’s hothouse."

Guests are welcome to join her on a stroll through the farm and, if they’re so inclined, to assist with the work. "We want to give them a true country experience and ask what they would like to do," Wienert said. "If they want to plant a fruit tree, they can, and we’ll send them periodic updates as the tree matures. If they want to weed, they can do that as well. One guest helped harvest beets and then had a ball helping me pickle and can them."

Days at G and Z begin with fresh fruit and baked goods from Jeanne Pelekai, known as Jeanne the Bread Lady, who lives next door. Offerings change: One day Wienert might provide Pelekai’s cinnamon buns; another day, an English muffin loaf; still another day, mango, blueberry, cranberry, raspberry, oatmeal date, lemon poppy or chocolate chip scones.

The kitchen is equipped with a range, refrigerator, coffee maker, toaster oven, dishes, utensils, cutlery, pots and pans, making lunch and dinner preparations a snap. Or the Wienerts are happy to recommend their favorite restaurants, which are all just a few minutes away by car.

"We’re also close to most of Upcountry’s attractions," Wienert said. "John and I drove around and jotted down how much time it takes to get to each place. We were amazed at how much there is to see and do within 20 minutes, including hiking trails, parks, art galleries and boutiques."

And, of course, if relaxing is the only thing on guests’ itineraries, G and Z is ideal for that. Wienert remembers how being at home in pretty, peaceful Upcountry erased the stress of her workdays.

"We hope our guests will get that same ‘aah’ feeling," she said. "We hope they’ll want to return again and again and become part of our ohana (family). This is our sanctuary, and we want it to be theirs, too."

Cheryl Chee Tsutsumi is a Honolulu-based freelance writer whose travel features for the Star-Advertiser have won several Society of American Travel Writers awards.