If there is one thing that all gardeners share, it's a need to save their backs from all the lifting and bending that goes along with tending their gardens. The Ubuntu restaurant in Napa uses produce from its own biodynamic garden and shares space with its own yoga studio, thus providing an ideal place to learn how to create bodies as sustainable as our gardens.

Here are some tips from Ubuntu Yoga Instructor Courtney Willis on how to create a strong and flexible back through a some Yoga Flow for Gardeners.

• Standing on your feet, reach the arms out and up bring the palms together way above the head, saluting the sun.

• Slowly, bend the knees and bring your hands to the Earth, relax the head and breath here, working on extending the hips upward.

• Lying on your back and bend the legs. Lift the hips and wiggle your shoulders under the back until you can clasp the hands. For a therapeutic variation. you can bring the hands to the hips, fingers facing outward.

• This pose is an important counter pose for all the forward bending you do in the garden.

• From here, release the spine to the Earth, create a 'T' with your arms and slowly drop your legs to one side and bring you gaze to the opposite arm.  

• Repeat on the other side.

This gentle sequence is accessible to every BODY and can be done before AND after a day in the garden.

For more information on Ubuntu Restaurant & Yoga Studio, visit http://ubuntunapa.com/

As a way to continue living into its motto of “Food with Integrity,” the Chipotle restaurant chain recently announced a commitment to source at least 35 percent of its produce, including bell peppers, jalapenos, romaine lettuce and red onions, from within 200 miles of each restaurant (the industry average is 1,500 miles) This is an increase of 10 percent last year before, when the program was initiated.

I recently spoke with Chris Arnold, a spokesperson for Chipotle, on the program, how they keep the ingredients consistent and tips for home gardeners on working with peppers and chilies. He was also nice enough to give us their recipe for spicy guacamole (click "read more" and the recipe will be at the bottom of the post).

What made you decide to embark on this program?

We have been on a journey for about the last 10 years looking to find more sustainable sources for all of the ingredients that we use. It started by using naturally raised pork and has grown from there. We serve more naturally raised meat than any restaurant in the world. Now we have been increasing the amounts of organic and locally grown produce – and have committed to buying at least 35 percent of at least one produce item from local farms. The food tastes better and it’s better for the animals and the environment.