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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!

Ghost Farms, Ghost Kitchens, Ghost Towns

erinedubby
May 20, 2020
1 min read

Updated: Jan 3

An op-ed from Vinaigrette owner Erin Wade

Photo: Jen Judge

Last month, I wrote an open letter to Grubhub CEO, Matt Maloney, taking him to task for peddling a homespun vision of -supporting local restaurants while running a predatory platform that has driven many to the brink.

That created a stir. Many people wrote to say they didn't realize how these delivery platforms are threatening to kill the restaurant, an institution that survived centuries of tumult but may not make it through the COVID-19 crisis.

This is my open letter to the rest of you, a democratic nation of eaters. The decisions you make have the power to reshape American food and life for a generation. You should be worried. We are headed from the Ghost Farm to the Ghost Kitchen.