Choosing Organic Without Becoming Rigid: My Own Guiding Principles

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I talk about organic food without trying to turn it into a moral issue. What appeals to me is what feels right rather than appearances, and I find that same standard in the way I fill my basket. I do not buy everything organic, nor do I try to present myself as more consistent than I really am. I prefer to make clear, calm choices suited to my own pace, moving forward in a way that feels like me: attentive, natural, without overdoing it. In LaBouffe, organic food interests me above all when it remains practical—when it helps me better understand what I am cooking and preserve a genuine pleasure in eating. In everyday life, I mainly focus on the vegetables I cook often, the fruit I eat raw, and a few staples that truly change the taste or mouthfeel. I rely on simple habits: looking at what is in season, taking in the aroma, choosing what makes me want to prepare something understated and vibrant. In this, I recognize something of my temperament as an educator: I like to read vulnerabilities without putting them on display, to move toward what is right without imposing a grand speech. To me, organic is not a box to tick; it is a way of inhabiting my kitchen more fully, with greater clarity and less noise. What I also love is the deeply sensory connection between organic food and my most soothing meals. When I bring home ingredients with character, I cook more simply: roasted vegetables, soup, a seasonal salad, a piece of fruit eaten as it is. I feel as though I am returning to a cuisine that breathes, with almost the same gentleness as a walk in the forest or an honest conversation that is not trying to shine. I then keep to a very personal line: choosing organic where it makes sense, without rigidity or theatrics. That flexibility allows me to remain true to my taste, to my deep emotional core, and to that very intimate desire to eat mindfully without losing the tenderness of everyday life.