the world. You can't really beat it. Our Asparagus comes from California's Albert's Organics.

I'll be collecting these recipes in a book that you may find during your next visit at the gift shop here. The cook book focuses on seasonal foods because they are so much better. Fresher, better taste, local availability.

In part the cookbook has been inspired by Jones Homegrown, a Parawan produce grower. Lynn "runs" this as a local greenhouse in the winter and a farm in the summer. My favorites include their tat soi, dinosaur kale, edible flowers, beautiful radishes, peppers and tomatoes.

Now that the winter snow has mostly melted, I just loves cooking outside. So much so, that last fall we started building an outdoor pizza oven and it's almost finished! Zion Wednesday is a highlight of my week as I love standing around with the charcoals. And besides, Zion is always warmer than on the mountain.

Around here everybody loves Wednesdays.

I've loved throwing parties since I was a kid. Its just like an everyday party here at Inner Harmony. People sitting around, enjoying food and having a good time. In the restaurant business its not always like that. I like to make people happy thru cooking and feel that is part of my purpose.

I trained in the classic French culinary tradition at the Culinary Institute of America, in Hyde Park, New York. I've learned so much from the yoga diets, like raw diets, and enjoy catering to these individual needs. Working with these restrictions feels like I'm back at school again, learning totally different things.

Good luck!

Alison Zacharias