Last night, Ragani, a singer of sacred music who is performing at the Ranch ashram this week, shared a story of a renowned swami who would refuse to eat any food if he sensed it was prepared while the cook was angry or in any sort of upset emotional state. The idea that food contains the energy of the cook who prepares it and the soil in which it grows is a part of yogic philosophy. It explains to me why the food here at the Ranch is so delicious and energizing. It is prepared with love and joy – something I especially remember when I hike to the organic vegetable garden for breakfast, as I did this morning.

If there is anyone on the planet who loves his work more than Salvador, the Ranch’s head gardener, I’ve yet to meet them. One of the best parts of going to the garden is listening to him. He rhapsodizes about the acres of fruits and vegetables like a proud parent enumerating the charms of his children. If there is any living entity in the garden happier than Salvador, that might be the plants themselves. Is it possible for garlic bulbs and spinach leaves to be in a raucously good mood? It seems so.

One thing about Salvador: his enthusiasm is infectious. At one point he handed my husband a yellow tomato and a jalapeno pepper straight from the vine. “Make your own salsa,” he suggested, and my husband did – alternating bites of each with delight. For me, Salvador cut a slice of fresh Crenshaw melon in the shape of a smile.

Just as we were leaving, Salvador rushed up to us and presented a final gift: two entwined carrots that had grown together in the shape of, what else? – a heart. That about sums it up.

Namaste, Salvador, our yogi of food.