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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!

Vinaigrette Owner Slams Grubhub in Open Letter

Vinaigrette
Apr 18, 2020
1 min read

Updated: Jan 3

Erin Wade is mad as hell, and she's not gonna take this anymore

In an open letter to Grubhub’s CEO, Erin Wade calls out the delivery monster for squeezing tiny restaurant margins and profiting off local businesses, even when those restaurants never signed up. With commissions as high as 30%, Wade argues these platforms are pushing neighborhood favorites to the brink and urges diners to rethink where their food dollars go. Read the article by Alex De Vore on the Santa Fe Reporter here:

The Santa Fe Reporter