After 15 years in the pharmaceutical industry, 15 years in construction, she returned to her first love: cooking. In 2020, Isabelle Lapuc created her organic vegetable and fruit cannery, Mamie Zinzin, in Quinsac, Gironde. She gets her supplies from market gardeners and organic producers in the surrounding area. She chose organic and short circuit.
“Why organic? Because it allows the earth to breathe and ensure that it supports us. It has nourished us until now and it should nourish future generations. So the less we load it, the better it will be and, above all, the better we will consume. It’s not a fashion, it’s a philosophy. When we think organic, we don’t just think about ourselves, we also think about others,” explains Isabelle Lapuc.
Organic is “a very controlled process, very paperwork,” she admits. This also represents a small cost, but I do it because I am convinced that we must move in this direction. »
An outlet for local organic producers
Mamie Zinzin also provides outlets for local organic producers and is part of the reduction in food waste. Because Isabelle Lapuc saves poorly calibrated or “ugly” fruits and vegetables, which do not sell. “These are things that make me jump and serve to keep my pot boiling,” she assures.. For Mamie Zinzin, it all started with creating her own vegetable garden with her children. “I wanted to teach them the taste of good things, to make them eat tomatoes in tomato season. On the other hand, when there are too many, what do we do? We don’t throw away, we cook, we transform. »
Four years after the creation of her cannery, she is still having a blast. “But sales would have to pick up a little,” she admits. We are at the bottom of the wave. With the season we have had, market gardeners are struggling. And when they’re in trouble, I am too. It’s a chain,” explains Isabelle Lapuc.
