Organic is a sustainable practice. There’s no separation between sustainable and organic.
I think a lot of chefs have some sort of “heebee jeebee” about organic – “It’s always expensive”, “I can’t afford it”, “It’s granola and Birkenstock’s”, “It means we can’t have the great ingredients that we want”, when it doesn’t mean any of that at all. You can get fresh organic turmeric from Hawaii for example, and most people don’t even look for organic turmeric.
I think a lot of chefs put organic way at the other end of the spectrum because they don’t know what’s possible. They think that if they have an “organic” restaurant, it will mean having a “granola” restaurant.
What have been the more difficult items to get organic? Lemon grass was hard. Bean sprouts were hard, oddly enough. Evidentially it was the mung beans themselves that are sprayed with something to keep them from rotting.
There have been times when items simply weren’t available. This was the case with turmeric where all the fresh turmeric was gone, and all that was left was stuff that was rotting. So we’ve learned to keep certain items frozen.
What’s been the best part of the last year? Well, our lives are not a lot different than they were before. We just know that we’re doing this and it feels good. It feels good to make some products readily available to those who want to make those choices.
How have been the customers’ reactions? All good. They’ve appreciated it. We’ve given them added value and we haven’t put them through the ringer. What’s not to like?
I spent quite and lot of time to finish this article and I really hope you like it! What are your thoughts? Share them in the comments section below! Love ya’ll! Hugs and kisses!