There’s something about holidays that brings food into sharp focus. Easter, like many special occasions, invites us to the table with abundance—and while there’s joy in that, many of us know the other side too: that uncomfortable feeling after a meal that tipped just a little too far.
We all try to eat just enough. But when the food is good and the company is better—it’s not always easy to stop. That’s where the Okinawan principle of hara hachi bu offers something quietly rad
