Behind the Scenes in the Kripalu Kitchen
Take a guided tour with Jeremy Rock Smith, our Executive Chef and author of our new cookbook, The Kripalu Kitchen, and find out where all the magic happens!
In 2018, the Kripalu Kitchen produced and served 388,057 meals. Here’s a sampling of what we chopped and cooked in just one year!
- 13,500 gallons of kale
- 37,825 pounds (18.9 tons) of carrots—27¾ miles, lined up end to end
- 3,600 gallons of cauliflower
- 2.5 tons of basmati rice
- 1,875 pounds of quinoa
- 3,075 pounds of chickpeas
- 2,013 pounds of lentils
- 1,860 pounds of prunes, equal to 2,899 days (7.9 years) of recommended daily fiber intake
- 1,300 pounds of almonds—5.49 miles, lined up lengthwise
- 2,475 pounds of pumpkin seeds
- 6,280 gallons of spring salad mix.