What is behind an organic food? Surely much more than we imagine. Choosing between an organic apple and a conventional one: that is the question. The dilemma has a Shakespearean touch and, although it is far from the depth of Hamlet's reflections, the decision is not as trivial as it seems. Behind it is a way of producing food that has implications for our health and for the environment.

In Beirut, his hometown, Roger Nasr was the baker at the establishment Roger Le Boulanger. Under the same name, he created a small bakery-workshop in the Sants neighborhood of Barcelona when, in 2019, he and his wife, born in Figueres, decided to leave Lebanon and move to Catalonia to "ensure a better future" for their son, who was then 7 years old. Both in Beirut and Barcelona, at Roger's "bakeries", customers particularly appreciated the "nomad bread", rescued from an ancestral recipe and made with sourdough, flour from local producers, unrefined sea salt, and spring water.

The Catalan organic farming sector is up in arms against the Catalan government's bill that seeks to implement a new Sustainable Agricultural Production (PAS) seal. They claim that this new seal, which will use an "agricultural sustainability calculator" to rate the good practices of Catalan farms, will grant certification of sustainable to products that use pesticides and herbicides, and will generate confusion among consumers, who will mistake them for organic products. "It's the final blow to small organic producers and it's the Generalitat de Catalunya itself that has dealt it to us," denounces Josep Mestres, from the driving group of the Association of Agroecological Producers of Catalonia (APACAT), in the ARA.