Something came up recently that I’ve been struggling with and want to everyone what they think. And for once, it’s not my lack of French language skills… It’s a question that I keep asking myself over and over.
How important is it for The Kale Project to be 100% organic?
It’s a question I frequently think about. I truly believe in organic produce and hormone-free/grass fed meat and dairy. Eating organic is in my blood, it’s a way of life. I ate organic, thanks to my mom, before it was cool to eat organic. Back then it was just considered weird. I ate organic when there were only co-ops and not Whole Foods. As I transitioned into adult life, organic didn’t come easily at college (you’d think for Penn State being one of the largest agricultural schools, they would have been a bit more progressive) and then in New York it was easy and I chose organic as often as possible.
When I think of the kale that will hopefully be grown as a result of The Kale Project, in a perfect world, all of it will be organic, or bio in French. But at the same time, I am figuring this out as I go along and of course am coming across difficulties along the way.
Already, Madame Mustard is certified organic. Monsieur Vincennes grows without pesticides and is working towards his certification. So right there, the first two potential farmers are organic. Goal achieved.
If things continue to go well, like they are now, and conventional farmers show an interest in growing kale, is it wrong if I want to work with them and include them in The Kale Project?
My primary goal is to bring kale to Paris and I think that if I can do that with both conventional and organic farmers, I will have a better chance at success.
It will just be imperative that I am transparent about which farmers are organic and which are not. This way, you as a kale love in Paris, will know where and when to find organic and/or conventional kale.
What do you think? Are you OK with having conventional kale as well if it means there will be more kale in Paris?