ORGANIC? YES, PLEASE!
Working with organic food can be somewhat troublesome. Well, not literally, like it's not more difficult to dice an organic tomato but there are many bureaucratic elements involved when using the predicate. Nevertheless, we do work with organic foods, not entirely yet, but mostly. The main hindrance is either lack of accessibility or ridiculously high prices. Before you judge us on that statement, please let us explain.
We honestly believe that organic food is the best option, hands down. But we can't pursue our mission without consistency which is why we don't charge a premium of our products. This means that we would rather use, let's say, conventionally grown cauliflower in order to provide an end product within a reasonable price range. However, and that's a big one, we don't compromise regarding potential health hazards so there are some produce that we never use unless they're organic.
We apply "The Environmental Working Group's guide to pesticides in produce" as a benchmark where we refrain from using any foods of the "Dirty Dozen" list - we only use these foods when organic. With that being said, we are not afraid of using any conventional foods from the "Clean Fifteen" list as they don't pose any significant downsides. Spoiler alert: cauliflower is on the Clean Fifteen list so that's the one we are using.