Why the commitment to using organic ingredients?
In a word, health. As a retired- Army-surgeon-turned-chef, with formal training in health-supportive cooking (see “About the Chef” page), my focus is health promotion and disease prevention through healthy eating. Healthy eating starts with selecting the healthiest ingredients, and the healthiest ingredients are products of organic farms. Here’s why. The health of the crop soil, the health of the plants which grow on that soil, the health of the animals which graze on those plants, and ultimately our health are all connected. This is because we eat what the animals eat and what the plants absorb from the soil. Organic farming methods yield soil that is teeming with microorganisms and nutrients that are found naturally in rich soil and which are vital for growing robust, nutritious crops. The soil on conventional (non-organic) farms, on the other hand, is nutritionally depleted due to the lack of appropriate crop rotation and fumigants that are applied to sterilize the soil before plant
