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There is a kind of wellness—call it deep wellness—that pushes beyond the balance of protein and carbohydrates and calories we ingest and wraps its arms around our feelings about eating and the ripple of consequences it leaves behind. Wendell Berry considered true pleasure, in eating, to come from the “accurate consciousness of the lives and the world from which food comes.”

As we move into a new age of world-environmental awareness, we want our guests to feel well from this broader consciousness by providing services and experiences that honor the earth and its water and lands, which as Joanna Macy says, are “part of our larger body.”

Many of us are eating and living in a cloud of ambivalence about our choices and their consequences. This takes a toll on our bodies and spirits, our ability to be, truly, well. Which is why Vinaigrette is dedicated to a higher level of awareness and sustainability, forms of convenience that don’t come at a painful hidden cost to nature, carbon-breathing and air-filtering trees and gardens in all of our spaces, innovated waste and production models for the food business, and a new Farm Fund that reallocates dollars to soil health and sustainable agriculture.

Something about eating lovingly? Deep wellness.

To Go

Something about eating lovingly? Deep wellness.

To Go

Something about eating lovingly? Deep wellness.

Santa Fe

We planted 12 trees here and a whole bunch of grasses and perennials!

Santa Fe

We planted 12 trees here and a whole bunch of grasses and perennials!

Santa Fe

We planted 12 trees here and a whole bunch of grasses and perennials!

Commentary: Falling out of favor with food delivery

erinedubby
Dec 14, 2016
1 min read

Updated: Jan 3

Austin loves technology. Austin loves food. Not surprisingly, Austin loves food delivery apps like Favor and UberEats.

But here’s the inconvenient truth: You can’t have your cake – or your Salacho and fried kale frittters – and eat with your iPhone, too.

Convenience has an ineluctable appeal — its own force field and magnetism. Growing up, there was almost nothing I loved more about vacations than room service. There remains something slightly rebellious about eating a meal in your robe and slippers, like playing hooky on normal dining formalities.

But as someone who has spent the last 15 years building a business growing and serving organic and sustainable food, I worry about the hidden costs of convenience.