Jen Castle and Blake Spalding are our chef-owners and operate the restaurant following Buddhist principles, with a commitment to sustainability, environmental ethics, and social and community responsibility. We serve organic, locally produced, regionally and seasonally appropriate cuisine, growing many of our own vegetables and fruits in the restaurant’s two gardens and on our six-acre farm. We feature dishes made with fruit from Boulder’s heirloom orchards and rely largely on local ranchers for the grass-fed meat we serve.