“What yoga teachers do and what chefs do is not so different,” [yoga teacher David Romanelli] said. “We take everyday actions like moving and eating, and slow you down so you can appreciate them.” Achieving stillness and peace amid the distractions of life, he said, has always been the higher goal of yoga.
Back at the Exhale studio, wandering among the supple bodies of his acolytes, Mr. Romanelli talked about his recent embrace of the Slow Food movement and his dreams of returning American yogis to what he describes as the happy, prelapsarian state of 1995. “Remember before you had your first e-mail address or your first cellphone,” he said. “Don’t you think that your food tasted better back then?”
- "When Chocolate and Chakras Collide" (NYTimes)
Though Duke's campus is pretty mountain-less, I enrolled this semester in a yoga course (which I immediately go from to an African Tech Dance class -- a surprisingly exhausting Tues/Thurs schedule). My new goal is to build up enough strength and endurance so that I don't completely embarrass myself when I go to one of these "Yoga for Foodies" classes. Because I am so going to one at some point in my life.