“My beliefs about food are in Corsica. First, through my grandmother Bastille, who shaped my relationship with cooking. Like all the women in the family, she was afraid of getting fat and often went on a diet, but every now and then she made wonderful family meals that everyone agreed on, such as storzapreti, soft semi-baked dumplings. Gnocchi, semi-quenelles. . There I realized how much civilization was held together by eating together. Storzapreti are served in a large dish, au gratin in the oven, and their name means “Priest Chok”, Because legend has it that one day a priest ate him until he choked.
In Corsica, I grew up near chestnut forests and citrus groves – oranges, lemons, clementines – that were uncultivated and whose peel could be used as pulp. This is one of the things that put me on the organic path: I realized that when they are untreated and harvested and consumed in season, our food is tastier, healthier and more economical because everything can be used. .
Storzapret also has products that are close to my heart: Swiss chard, the most favorite vegetable I love, affordable, easy to grow and so Mediterranean. Macia grass brings an incomparable fragrance, brochiu, which is extracted from the whey squeezed from the tops of sheep and goats, a symbol of pastoralism and our omnivorous state. These animals make it possible to strengthen the most impassable areas by feeding on brush and giving milk.
Community Choice
It took me a while to make this journey. After my bachelor’s degree, I did a post-graduate degree in Nice, then Science Po in Paris. I worked in marketing, L’Oreal and Vuitton, then in consulting. A major health problem brought me back to the basics: thinking about what I really wanted to do, not what to do “well done” on my resume. I was fascinated by the wave “good healthy eating”. He clicked while reading omnivore’s dilemma by Michael Pollan [Penguin, 2006], A brilliant deconstruction of our food system, unfortunately, did not translate into French, and I decided to devote everything I knew to food.
My first assignment was as an independent consultant for a mass distribution company that wanted to get small and medium businesses on its shelves. One thing led to another, I ended up at the head of Agence Bio (which supports the development of organic farming in France), where I defend biodiversity and access to healthy food for all.
Today I see something scary: people shy away from organic because they think it’s expensive, and inflation is less strong in this sector. When you understand what it means – 0% synthetic pesticides – and what it means for both consumers and farmers, the land and nature, you know you can’t live without it. It is a community choice and a life choice. »
Source: Le Monde