The two of us met working in a restaurant. Our first common ground was cooking and later we started to do yoga together. As we immersed ourselves in yoga, we came to understand that the lessons we learn on the mat and our philosophy about food are intimately connected. As long as we've known each other, we have believed in cooking seasonally and in treasuring only what the earth around us is willing to provide at any given time.

Our dear yoga teachers have echoed this philosophy: When we step on the mat, we set an intention for our practice, we create a solid foundation in each pose, and then we simply open to the possibilities of that moment and that day. We work with the principles of anatomy and alignment, knowing that the expression of any given pose will be entirely unique in that moment--today's Trikonasana might be deeper than tomorrow's, we might taste the sweet freedom of an arm balance one day and not a month later. Or vice versa.

With food as with yoga, it is about validating what is offered, and we accept that the offering will always be a little different each day. The rosy-cheeked peaches of early July bear little resemblance to the musky melons of late September and the verdant scent of dark kale in winter hides a different secret; it tells a different tale. But all are equally worthy of our attention. Serving the highest, for us, means saying yes to every unique offering, whether it's to a fragrant and delicate raspberry, a stout and hearty butternut squash, or yet another Downward Facing Dog.

We hope you'll join us as we explore the interconnectedness between yoga and food.

Namaste,

Aaron and Samin