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IN A SENSE : December

Issue 03 : December 
A monthly composition of Sensory Inspiration 
In December we embrace a feeling of warmth in our hearts and homes, the soft glow of fire light, the outer darkness that draws us inward. Amidst the festivities and gatherings we are pausing in moments to practice presence. This month, we contemplate themes of generosity and balance and open to our dream space as we prepare for the end (and beginning) of another year.
Poetry has the unique ability to move and connect us, to inspire deep inquiry and the openness to possibility.

Poetry Unbound started as a podcast, where each episode explores a single poem. Host, Pádraig Ó Tuama guides the listener through each piece with thoughtful insights and eloquent reflections. Now, Ó Tuama is releasing his first book publication, Poetry Unbound, 50 Poems To Open Your World, an anthology featuring 50 poems. Like the podcast, Ó Tuama offers brilliant examinations into each poem's artistry and meaning. We can't wait to lay our eyes on this one. 

A Solstice Blessing
by Pádraig Ó Tuama

As night stretches here,
day contracts elsewhere. 
And in their night, we are
bathed in light. In all nights
there is light; in long days
there can be ache too.
For you, we call the sun
to stand still a while, and
the moon too, and stars, and
the waters and the heavens.
Hells as well - just for a second; just for a breath.
May that breath rest you.
And may each breath rest you,
as it has until now, and now
and now. This one after
that one, after that one after
Emily Sese created our December sound scape. This set conjures feelings of nostalgia, while also enticing a festive energy that will have you dancing in your kitchen. It's the perfect backdrop to play when hosting, or just for you, in the car or at home.

Emily hosts a live DJ set on Lower Grand Radio the third Tuesday of every month, 5:30pm PST. To tune in, go to at the scheduled time and click the live stream button.

To listen to her December Playlist, click the button below. 

Vyrao fuses master perfumery with energetic healing by producing fragrances that evoke specific emotional reactions. Ingredients and crystals are chosen to weave the highest vibration into each scent. This unique approach of channeling energy into fragrance allows scent to raise our sense of joy, positivity, and overall well-being. The six fragrances in the collection promote a different intention, ranging from mindfulness and intuition to transformation and illumination. The High Five Set introduces new customers to the original five fragrances and is the perfect way to explore the the distinct vibrational qualities of each scent. We are always looking towards new and interesting ways to raise our vibration and love how Vyrao is capturing the power of scent to expand our energy and state of mind.
Caravan Chai is our non-caffeinated Chai blend composed of Rooibos, Cinnamon, Ginger, Pink Peppercorn, Cardamom, and Sage. We love making a cup in the afternoon with milk and honey for a warming treat. This season we found ourselves experimenting with Caravan Chai in the kitchen after purchasing quince at the farmers market. Quince is a fruit that must be cooked before eaten, and our favorite preparation is to poach the fruit. We brewed some of our Caravan Chai to use as the poaching liquid, a subtle yet divine enhancement adding flavors of warm spice and caramel. Poached quince is delicious on top of porridge, swirled into yogurt, or spooned over a simple olive oil cake. Save the poaching liquid and drizzle over the fruit, add it to sparkling water, or even sweeten a cup of Caravan Chai with it. This recipe may also be used with apples if you aren’t able to find quince at your local farmers market or grocery store.

Caravan Chai Poached Quince
1-2 Servings

3 C Water
1 Tbs Caravan Chai 
3/4 C Sugar

1 lb Quince (approx. 2 Quince)
Juice of 1 Lemon
- Heat 3 cups water in a saucepan.
- Bring to a boil, then turn off heat and add Caravan Chai. Let steep for 5 minutes, then strain. 
- Add the prepared tea and sugar into a saucepan and bring to a simmer. Stir until sugar is completely dissolved then turn off heat.
- Fill a bowl with water and add the lemon juice.
- Peel and quarter the quince and submerge the fruit in the lemon water to stop them from oxidizing. You may leave in the tough core and remove after cooking.
- Drain the quince, add the fruit and peels to the saucepan with the tea and sugar mixture, and bring to a boil.
- Reduce heat and simmer for 1-2 hours, until tender when pricked with a fork.
- Turn off heat and allow the quince to cool completely in the poaching liquid before removing.
- Strain the syrup into a jar. Fruit and syrup may be stored in the fridge for up to one week.
We are excited to announce the release of some very special tea wares, just in time for the holidays! These handmade gaiwans, tea cups, and matcha bowls are created by Yasuhiro Cuze, a Japanese ceramic artist based in Berlin. Each piece is unique with variations in shape, texture and glaze. These functional objects are true works of art meant to be used, held, and enjoyed every day. Shop the new tea ware through the link below. 

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