The Definition of Privilege

From the crisis of the metropolises to the autonomy of the Kitchen Lab. Or, why "Domestic Economy" is the new luxury.

I Work, Therefore I Am? Modern life is structured almost exclusively around work, creating a barrier where existence appears to serve only the demands of labour. Paraphrasing the Cartesian Cogito ("I think, therefore I am"), the prevailing modern mantra has become: "I work, therefore I am."

However, when significant global disruptions occur—whether due to health crises, as we have recently experienced, or impending economic and geopolitical shifts—this barrier collapses. The nature of work transforms, technology supplants human involvement, and human participation is minimised. Large segments of society appear unsettled by these changes and their implications. Analyses from psychologists and statisticians proliferate in the media, forecasting profound transformations in social structures and relationships.

Yet, reflecting on humanity's history and considering its future, I believe that these analyses primarily pertain to metropolitan areas. They do not adequately represent the realities of rural regions, vineyards, or the Kitchen Lab.

The Province vs. The Metropolis: Agricultural labour and authentic gastronomy follow a distinct temporal rhythm. They are governed by natural cycles—the seasons, rainfall, and the food chain—rather than financial markets. While urban centres remained confined indoors, the vines in Samos continued to flourish, and fermentation processes progressed. This understanding led us to a significant conclusion: Autonomy and Domestic Economy constitute the highest form of privilege.

From "Agri-food Sector" to "Holistic Gastronomy" For over two decades, I have worked within the agri-food and gastronomy industries. Today, I recognise the necessity to redefine these concepts. The agri-food sector should not merely produce food that is inexpensive for the majority and exclusive for a select few. To withstand external challenges—such as low-cost competition from other countries, financial pressures, and policy decisions made by individuals disconnected from agricultural realities—the sector must evolve: transitioning from a basic "calorie producer" to a Curator of Gastronomy in its fullest sense.

This requires moving beyond basic cultivation. It involves mastering the complexities of cooking, preserving flavours, and understanding the science of taste, as practised in the Philia Kitchen Lab. We possess the opportunity—the privilege—to create these high-value products and offer them directly to you. We assume the investment costs, the risks associated with each harvest, and the demands of standardisation. We undertake these efforts to preserve a transparent and authentic connection between our land and your table.

The New "Philia": Allocation and Kitchen Lab. Our restaurant, Philia on Samos, initially served as the only physical venue for this connection. Recently, we have transformed this direct relationship into a digital privilege through our Allocation System. To ensure our wines and products reach those who value their heritage, we build relationships founded on trust that surpass mere commercial transactions and the impersonal pace of mass consumption. We select our partners based on humanistic values rather than solely economic considerations.

The Evolution: Philia Single Parcels Witnessing the maturation of our projects, in harmony with natural progression, is itself a privilege. Our collaboration with Vin des Potes (Basile Passe and Yoan Tavares) continues to flourish. The Sous le Végétal project, a foundational element of our partnership with Culinaries, is now drawing to a close. The expertise and insights acquired are now being transformed into a more refined and advanced initiative: the Philia Wines Single Parcels series.

These wines, sourced from distinct plots (Single Vineyards), represent the logical progression and most developed expression of our efforts. For collectors: The renowned 2018–2020 vintages of Sous le Végétal remain available through Culinaries while supplies last, but the next phase has already begun. We invite you to explore the Philia Single Parcels, a series that is more mature, flavorful, and authentic, encapsulating our accumulated knowledge and future aspirations.

Crisis as Opportunity Notwithstanding the noise of any crisis, we prefer to remain realistically optimistic. We see an opportunity for all of us, as consumers, to change the rules. We invite you to demand high-value products from productive forces, at the best possible price for both producers and consumers, with the smallest environmental footprint.

The term "crisis" derives from the ancient Greek word Krisis (Κρίσις), signifying "distinction," "judgment," or "decision." In Chinese culture, the ideogram for crisis (wēijī) combines the concepts of "danger" and "opportunity." The risk lies in passivity, while the opportunity resides in actively shaping our consumption choices.

The Privilege of the Few, for the Many After twenty years in agriculture and gastronomy, I can state with confidence that what is typically regarded as the privilege of a select few—access to pure, expertly crafted food and wine—can be extended to our entire community. Our experience affirms this, and our wines serve as evidence. Through the Kitchen Lab and the Allocation, we are making this privilege accessible.

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Are you ready to make the decision?

Become a member of the Philia community. Join the Allocation to gain access to Kitchen Lab products and the limited bottles of our Single Parcels.