This is nearly incoherent… He doesn't order from Sprig because it's too efficient? I mean you are welcome to value whatever you want, but if you're against efficiency you will probably have a problem with nearly every for-profit business; all his complaints are at least as true of any restaurant that hires full time employees.
> In the hypothetical future we can label Full Josephine, many people don’t cook, but some people cook a lot more, and better, than ever before, and all of us, cooks and non-cooks, derive pleasure from that."
Minus rhetorical flourishes, this is identical to the Sprig future, with the difference that in the case of Sprig the cooks are compensated with full-time employment rather than the joy of cooking. It sounds like the author doesn't really value that, but I bet a lot of Sprig employees do!
The actual future: Some people cook for Josephine, some work for Sprig, some work for traditional restaurants, some people eat the above food, lots of people still make their own food.
> In the hypothetical future we can label Full Josephine, many people don’t cook, but some people cook a lot more, and better, than ever before, and all of us, cooks and non-cooks, derive pleasure from that."
Minus rhetorical flourishes, this is identical to the Sprig future, with the difference that in the case of Sprig the cooks are compensated with full-time employment rather than the joy of cooking. It sounds like the author doesn't really value that, but I bet a lot of Sprig employees do!
The actual future: Some people cook for Josephine, some work for Sprig, some work for traditional restaurants, some people eat the above food, lots of people still make their own food.