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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!

‘In Other Words, We Lied’

erinedubby
Apr 22, 2020
1 min read

While trying to act like it’s all awesome, we posted our beautiful food and our best ideas

Your favorite restaurant is closed. Anything open is a ghost kitchen with a skeleton crew serving takeout comfort. An industry that supports millions of Americans and flourishes on the freedom of assembly and the pursuit of happiness is shut down and may not come back. For the time being, we are all eating alone.

For American restaurants, it was an overnight collapse, which, like overnight success, was long in the making.

You didn’t notice we were hurting, because our Instagram posts were so perky. We spent hours cultivating the perfect tone and styling self-consciously messy pictures. We posted our beautiful food and our best ideas. We’ve been trying to act like we think it’s all awesome. In other words, we lied.