I hate supermarkets and I haven’t shopped for food there in more than 20 years. That is possible.
Taking time to find and purchase from small shops and directly from producers at markets means that every food in my kitchen is more than an ingredient: it has a person attached to it. A farmer, a breadmaker, a boutique owner who curates what they sell based on flavor, not profit-margin.
When I cook something, I am inspired not by the recipe of a celebrity chef, but by the interactions, stories, terroir, and traditions which add multidimensional value to the food, which put meaning as well as superior nutrition on the table.