What does farm-to-table mean to you?
It’s about being aware­ of what we eat­­—the ability to trace back and see the whole journey of our food. I heard that some kids today don’t even know what papaya looks like. They think it’s a square block, just like the one sold in supermarkets.

Why be a farmer?
Most farmers never appreciate what they do and always push their children away to do something else. I didn’t want to leave my parents’ land and I think farmers can be cool and creative.

What are the difficulties?
You need to be dedicated to your farm, and adding value to your farming business is important. I’ve enjoyed success with my organic farm, but I also help other farmers to achieve this as well. And in order to do that, they need to see that it’s possible and that they can connect to the organic market, at least, through me. Many have been brainwashed and still stick to the same idea that they need pesticides for their products. Another difficulty is the certification, which costs a lot for them, but I think it will bring the promise of more customers down the line. It’s an investment.

Do you think the local market understands what you’re doing?
We had some rough times in the beginning because not everyone is into organic products, until we found Bo and Dylan, from Bo.lan, who carefully seek out the best produce for their customers.

Do you think organic is a growing trend in Thailand?
I think the idea of organic is growing rapidly, but many places just use it as a gimmick, which could lead to customer misunderstanding. There are deceiving terms like “natural food” or “safety food” that people should be aware of. Many people also complain about the high prices of these healthy products, but actually, they are set according to supply and demand. Organic food should be in a normal price range, but it doesn’t happen because most people want the products quicker and choose that over quality. I really wish that more people would join this trend now. Many care about it only after they get ill or are dying, when it’s too late.

Photo by Chiawen Lin