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To Go

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

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

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.

Santa Fe

Santa Fe

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!

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REBELUTIONS

erinedubby
Jan 1
2 min read

Updated: Jan 3

Newsletter

Photo: Jen Judge

What if—alongside our RESOLUTIONS—we made REBELUTIONS.

Rebelutions correct the internal voltage differential we create inside ourselves by denying the part in all of us that is more Rebel than Taskmasker. If our inner taskmaster makes resolutions, it’s usually our inner rebel that breaks them. The battle can be exhausting. We think it's all Rebel's fault.

But what if Rebel is just trying to get our attention? And actually has something important to say? What if instead of ignoring our inner Rebels, we invited them to the table, and asked them what they really want? What if the force of many of our worst habits comes not from lack of willpower, but from not giving that part of ourselves any love.

Resolution: stop drinking for a month. Rebelution: actually take two days off a week, and do something fun that you want to do instead of more work in a slightly more comfortable chair. Resolution: start running. Rebelution: take five naps a week. Resolution: start Pilates again. Rebelution: Don’t get out of jammies on Sundays, and spend most of the day nested in bed with books and dogs and sketchpads.

In the spirit of inviting our Rebels to the dinner table, our theme for winter is Rebel Health, and our mascot is Radicchio (and the Chicory family in general). Chicories are the bitter and unappreciated rebels of the lettuce world. Loving them isn't always easy. Other cultures (Italy, for instance) respect bitter flavors more than we do in America. Because bitter has a place in the flavor pantheon. AND chicories work so well with sharp acid and hot, steamy dressings. Which is our plan for those irascible bad boys, coming soon.

Read the Newsletter Here

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