Stuff We're Into: Week of 4/25
What We're Using
Acupuncture at home. We're loving this acupressure mat from WTHN, the NYC-based acupuncture studio, that stimulates points in the body for deep relaxation.
What We're Cooking
Our Executive Chef, Anna Gass was featured in NYT Cooking with this delicious pasta dish that is truly as creamy and mouth-watering as it looks. So, if you're still thinking about what to cook for Mother's Day, this is a guaranteed crowd-pleaser.
What We're Reading
After listening to an interview with New York Times best-selling author, Max Lugavere, on the MindBodyGreen podcast - our team immediately purchased his latest cookbook. We love his focus on using food as medicine.
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