Humans are wired to relax and thrive at the sight of green. This isn’t just woo-woo hippie stuff. As Esther Sternberg describes in her book, Healing Spaces, people in hospitals with a view of trees heal faster. Being around trees can lower heart rate, calm hypertension and boost our immunity. A treed landscape is part […]
The Sight of Green Read More »
When I opened my first restaurant, I spent so much time there my mom sent me a twin bed for Christmas. The mattress company delivered it right to the back dock of the restaurant like a produce order. We tucked it in a corner of dry storage so I’d have a place to crash on
Protecting Democracy Read More »
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
Falling Out Of Favor Read More »
Food delivery apps want to bring the big, messy world of food to your door without the fuss of eating out. But the world of food can’t be boxed, bagged and delivered. Every time we swipe, tap or click lunch or dinner, the future of dining dies a little. Read the full article on Santa
How We Eat Informs Who We Are Becoming Read More »
Why These Walls Matter Read More »
At the beginning of every year, hot on the heels of holiday excess, my salad restaurant Vinaigrette fields a flurry of calls and emails about which of our menu items are “Whole 30 friendly.” If every generation has its favorite diet (remember Brandt, Atkins, The Zone, South Beach?), the one that has captured our attention
Bring your appetite, not your fears, to the dining table Read More »
Great Expectations Read More »
Learning to Dig: Why the Way Back Up is Down Read More »
Erin Wade learning how to cook with her grandmother In the 1980s, my grandma drove a Plymouth Champ. It was one of those tiny two doors with good gas mileage—like a Gremlin or a Pacer—that was churned out in the aftermath of the oil embargo. Hers was brownish yellow, the color of good Dijon.
My Grandma and Her Impeccable Palate Read More »
The New Mexico State Legislature has sent to the governor a bill that would raise the minimum wage over coming years and progressively increase the tipped minimum for employees like waiters and bartenders to 25 percent of the full minimum wage. The goals are to reduce income inequality, restore the “value” of work and
Proposed minimum wage increase would have unintended consequences Read More »
Life in the intersection of food, farming & business
