Hey Jess. Loving the posts. There’s so much I want to write about the Tibetans you’re offering, the active ingredients and how they fit together. Yet I am thoroughly enjoying the simple, palatable way you’ve plated them. It’s great to see something so available being offered in such a genuine way.
Everything is very foodie in your language. I reckon you should do a movement master chef series!
I'd love to hear your insights on the practice. Probably something subtly profound. I remember studying with you and you're like do you feel this thing and internally I'm like no I really have no idea what you're on about. Then 6 months later I'm like oh F#*k, wow that's what he meant!
Hey Jess. Loving the posts. There’s so much I want to write about the Tibetans you’re offering, the active ingredients and how they fit together. Yet I am thoroughly enjoying the simple, palatable way you’ve plated them. It’s great to see something so available being offered in such a genuine way.
Thanks Jonathan,
Everything is very foodie in your language. I reckon you should do a movement master chef series!
I'd love to hear your insights on the practice. Probably something subtly profound. I remember studying with you and you're like do you feel this thing and internally I'm like no I really have no idea what you're on about. Then 6 months later I'm like oh F#*k, wow that's what he meant!