The vision of Yoga Vida Farms was first conceived in a small organic garden in Vrindavan, India. There, fresh salad greens, vegetables for subjis and healing herbs all grow steps from the kitchen and main dining room. Growing, preparation, cooking, and consuming are all done within an arms-reach of the other. This small garden patch inspired a larger vision for founder Mike Patton that has flourished into the YVF project. Chef Davis Lindsey, fellow lover of the land – farm grown food – and Vrindavan, had a similar experience there and together they compiled a vision for a place that promotes the longevity of the land and benefits those working it, and consuming from it. Farm fresh food shifts our consciousness; and makes a wider impact collectively. If we are what we eat, Yoga Vida Farms aims to deliver the best, freshest, and most thoughtful meals you’ll eat. YVF provides a table on the farm experience where we serve four seasonal vegetarian menus, the majority of which are vegan and gluten free. Food is grown organically on the farm and supplemented with nearby farms and purveyors. All meals are prepared by Chef Davis Lindsey, formerly of Blue Hill, Stone Barns Center, Four Season Farm in Maine, and Brushstroke in NYC. We uphold local and sustainable values whenever possible.