No Shame, No Shame

I taught a hip opening practice last month where I sat in front of the class demonstrating variations of Baddha Konasana (Bound Angle), Upavista Konasana (Seated Wide Legged Forward Bend) and Seated Pigeon (see below). When I got home, I changed out of my yoga pants and noticed a large hole high on my inner thigh, right where the thigh and the pelvis meet. Oh no! Had anyone noticed?? I was up there for, like, 15 minutes! I searched my memory for either horrified or extra smiley faces and couldn’t recall any (nor had anyone inquired afterward about a future naked yoga class), so I took a deep breath and decided I was probably safe.

Seated Poses.jpg

Later, I thought about our societal norms around nudity and how certain body parts are considered shameful and necessary to hide. I also lamented about the extent to which body shaming is ingrained in our culture; how media images that glorify a certain ideal bring shame and self-doubt to millions of men and women. I can’t think of a single person, including myself, who looks in the mirror without seeing flaws. How about you? What do you see when you look in the mirror?

Here’s what I’d love for us to see this month: more holes. Holes in the theories and media exposure that promote unattainable ideals. Holes in how we internalize body shaming and give it power. Holes in self-doubt that might stop us from doing cool yoga poses or other great things. Let’s shoot even more holes in those theories and see right through them. (Like the hole you did or didn’t see in my pants!) 

A Nice Place to Visit

I once saw a Twilight Zone episode called, ”A Nice Place to Visit,” about a gangster named Rocky Valentine who dies in a shootout with the police and wakes up in the next world. In this world, Rocky’s every whim is instantly satisfied. He plays pool and all the balls immediately get sunk. He visits a casino and wins every bet as beautiful girls flock around him. He wonders what good deeds he could have possibly done to gain entrance into heaven. As the show progresses and everything he does continues to come immediately and easily, he realizes he’s in hell. I haven’t seen it for decades but I often think about it, especially when I’m struggling to learn something..

Which brings me to―as the Ginge calls it―the “evil Chaturanga.” It’s a pose 99.9% of us struggle with. I’ve been refining it for years and have recently come upon a technique taught by Jessica Stickler in an online workshop that’s been working for me and that I’ve also been teaching my students. My goal is to hold Chaturanga for three full breaths with a smile on my face.

It’s freaking hard.

But you know what I like best about Chaturanga? The refining part. The sheer joy of practicing something, and what I learn about my body and my mind as I continue to struggle with it.

Immediate gratification is a nice place to visit, but I wouldn’t want to live there. Just ask Rocky Valentine.

Tomato Conserva

This Fine Cooking recipe is the perfect solution for a bumper crop of tomatoes. It takes time, but most of it is hands off. Great in all kinds of recipes (below is my current favorite) and can be frozen.


  • 4 lb. ripe, meaty tomatoes, such as beefsteak or plum, cored and sliced crosswise 1/2 inch thick
  • 2 medium cloves garlic, peeled and minced
  • 2 Tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Cooking spray


  1. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F.
  2. Line 2 rimmed baking sheets with parchment, coat with cooking spray and divide the tomatoes and garlic between two large rimmed baking sheets. Drizzle the oil over the tomatoes and season with 1 tsp. salt and several grinds of pepper. Gently toss the tomatoes to evenly coat with the oil and then spread in a single layer.
  3. Put the sheets in the oven and lower the heat to 225°F. Slowly roast, switching the positions of the sheets halfway through, until the tomatoes look like juicy sun-dried tomatoes, wrinkly and slightly browned in spots, 5 to 6 hours. Let the tomatoes cool for at least 10 minutes before serving or using.
  4. The conserva can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.


My adaptation of a Fine Cooking recipe


  • Kosher salt
  • 1 lb. dried spaghetti
  • 5 Tbs. extra-virgin olive oil
  • 2 cloves garlic
  • 4 oz. thinly sliced proscuitto, cut into 1/2-inch strips
  • 1 lb shrimp, peeled and deveined
  • 2 cups tomato conserva, coarsely chopped
  • 1/2 tsp. crushed red pepper flakes
  • 2 cups finely grated fresh Parmesan
  • 1/4 cup packed chopped flat-leaf parsley leaves
  • 1/4 cup packed chopped fresh basil


Bring a large pot of well-salted water to a boil. Cook the pasta for 1 minute less than package directions for al dente. Reserve about 3 cups of the pasta water and then drain the pasta.

Meanwhile, heat 3 Tbs. of the oil in a 12-inch skillet over medium-high heat. Add the proscuitto and shrimp, and cook, stirring occasionally, until golden-brown, about 3 minutes.

Add the conserva, red pepper flakes, garlic, and 1/2 cup of the pasta water and toss to combine. Add the pasta and cook, tossing, until al dente, 1 to 2 minutes. Turn the heat to medium low and add the remaining 2 Tbs. olive oil, half of the Parm, and the parsley & basil. Toss, adding more pasta water, if needed, to loosen the sauce. Season to taste with salt and serve sprinkled with the remaining Parmesan.