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Kate Chess

Travel Tips from the Women of EE

Looking for travel tips from the experts? We love traveling – and it’s a big part of what we do. Products like coffee, bananas, chocolate and tea don’t grow in our home climate, and anyway, our mission is to help small-scale farmers around the world gain access to the U.S. market. So, in order to bring these fair trade foods to you, we trade directly with the people who grow crops in Latin America, Asia and Africa. That means some of us log a lot of miles each year.

For this blog post, we talked to a group of especially experienced travelers — four women who visit producers regularly in the communities where they live and farm. We asked them to share their best travel tips, in their own words. Whether you’re a frequent traveler yourself, or just like to imagine globe-trotting adventures, we hope you’ll learn something useful!

Travel Tip 1: Pack smart

A woman wearing a backpack smiles at herself in the mirror
Ravdeep takes an airport selfie in Guayaquil, Ecuador! (Shoutout to Norandino coop in Piura
, Peru for the beautiful hat).

Ravdeep Jaidka is a Sourcing Manager in our Fresh Produce division, and often travels to meet with avocado and banana producers. Her tip is to think carefully about what to bring along.

Visiting each producer partner at source is an important element of EE’s producer relations. Over the years of traveling, I’ve added some essential items to my packing list to keep the trips manageable on a personal level:

Travel Yoga Mat, since the best way to get some exercise can be through some solo yoga in the hotel room.

Instant Coffee Packets. While it’s not the tastiest, it’s pretty easy to get your hands on a cup of hot water to get that daily fix.

Backpacking Pack. Having all my luggage on my back makes me feel more secure and agile while moving through crowded bus stations.

Facial wipes, because it gets sweaty on the farm!

Finally, some pre-downloaded podcasts and Netflix for the long flight.

Travel Tip 2: Keep Healthy

A woman in travel clothes leans aganst a tree
Julia is feeling good.

As manager of the Cooperative Development Program, Julia Baumgartner works regularly with nine different agricultural co-operatives in Mexico, Peru, Guatemala and Paraguay. She offered these travel tips, focused on the importance of looking after your health while on the road.

The key to frequent international travel for me is staying healthy on the road, often in challenging environments. With too much experience getting sick while traveling, I’ve found natural remedies to keep me well and energized. I never leave home without probiotics, Intestinal Tract Defense tincture in case I do get sick, elderberry tincture and oral rehydration. Lately I’ve been careful to produce less waste, and always pack a water bottle, tote bag, reusable utensils, a coffee mug and bandanas. 

Travel Tip 3: Stay Safe (and Make Sure You Have a Comb!)

A woman wearing a necklace of flowers has confetti in her braid.
Kim visiting coffee cooperatives in the highland mountains of South America. (Note the confetti in this photo on the flowers, on her hairline, and in her braid!)

Kim Coburn maintains relationships with co-operatives across Latin America who grow coffee. She’s Equal Exchange’s Green Coffee Buyer. She contributed some smart travel tips for staying safe – and for not letting the friendly welcome mess up your ‘do!

When you’re a female traveler, it’s smart to have an itinerary planned out and confirmed, and have drivers or a transportation plan to and from each destination. If I’m traveling solo, I make sure that my cell phone will be on and working in case something falls through (hey, it happens)! And I bring a backup charger to make sure said phone stays on!

People of all genders will probably want to bring along a comb, but here’s my tip: it’s really necessary if you have long hair! In some parts of the Andes, it’s customary to throw confetti to welcome guests. While this is a beautiful gesture, it takes forever to get out of your hair — especially after walking around under the sun, visiting farms, and getting sweaty. 

Travel Tip 4: Seize the Day

Two women in front of a waterfall
Laura (left) crosses in front of El Breo waterfall with and Candelaria Peña Villacorta from ACOPAGRO Co-op in Peru.

Travel is unpredictable! Laura Bechard offers some tips to help you lean in to that uncertainty and enjoy it. She’s our Chocolate Supply Chain Coordinator, and has visited cacao and sugar producers in several different countries.

Don’t be afraid to help out in the kitchen! Some of the best conversations happen over the dinner table.

And always pack a swimsuit. From bathing and hygiene to swimming and fun, you never know when you might need one!

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Plastic, Chemical Bleach and Pesticides in Your Tea Cup?

Is there plastic in your tea bag? What about trace amounts of bleach or pesticides? If you’re like most people, making yourself a nice cuppa at home probably involves a tea bag. You dunk the whole bag in boiling water and then allow it to steep until the tea is brewed. You remove and discard it when the tea is done — but it may leave behind more of a trace than you’d guess.

What Are Tea Bags Made From?

The earliest tea bags were sewn from cloth – usually muslin or silk. Today, they’re more often made from paper, which can be treated in various ways. And plastic tea bags are becoming more common, too. It’s easy to find out what’s INSIDE the bag – tea leaves, or herbs and flavorings. You’ll find a list of ingredients on the box. But manufacturers aren’t required to say how they make the tea bag or what it’s made from.

Plastic Tea Bags

Have you seen plastic-mesh tea bags? Made with nylon and polyethylene, each bag is roomier than the traditional flat tea bag. What’s the problem? The plastic doesn’t stay put.

A study conducted at McGill University in Montreal showed that steeping a single plastic teabag at standard brewing temperature causes approximately 11.6 billion microplastics and 3.1 billion nanoplastics to be released into the cup (source). What happens to these tiny particles of plastic next? You ingest them – they enter your body along with the tea!

And when you throw away the tea bag, the rest of the plastic goes into the landfill. That’s a problem, too.

A mug with three mesh tea bags made from plastic
Mesh tea bags like this are often made of plastic, which can leach into brewed tea.

Chemicals in Paper Tea Bags

Maybe old-fashioned paper tea bags are starting to look like an attractive option. Paper is made from organic material — wood or vegetable fibers that don’t leave behind microplastics or nanoplastics. So far, so good. But a lot of manufacturers want the paper they use for tea bags to be white. They make that happen through a bleaching process.

Paper-makers use a chemical called chlorine dioxide to bleach pulp. It breaks down the substance that gives the fibers color, leaving the pulp white. Despite the claims of some paper manufacturers, paper bleached with chlorine dioxide is not completely chlorine free – chemicals called dioxins can still be found in the pulp. According to the CDC, chlorinated dioxins have been found in tea bags made from bleached paper at concentrations up to 4.79 parts per thousand (source).  

Another chemical to watch for in tea bags is epichlorohydrin. Some manufacturers are treat their bags with this compound to make them stronger when wet — but it’s a carcinogen.

Beyond the Bag: Organic is Important

The tea bag isn’t the only potential source of contaminants in tea. Did you know that tea leaves are never fully washed between the harvesting and manufacturing stages of tea production? Tea is often planted as a monocrop and, if not grown organically, the plants are sprayed with intense pesticides. If the tea you buy is not organic, chemical residue may end up in the cup.

How to Keep Plastic Out of Your Tea

For an unadulterated cup of tea, make sure it’s organic. If you want the convenience of tea bags, look for toxin-free bags that are not bleached with chlorine and are made of natural fibers.

Equal Exchange partners with farmers who grow using organic methods. They use companion planting, natural pest deterrents, and composting to nurture the soil instead of spraying lots of pesticides. Learn more about our tea process here.

A woman picks tea in India
A worker harvests by hand on a fair trade tea garden in India, where Equal Exchange sources tea.

The paper in Equal Exchange tea bags is made from all-natural abaca, a fiber derived from a species of banana plant. Instead of chlorine bleaching, we use a process called oxygen delignification. Our tea bags do not contain epichlorohydrin, nor are they treated with this substance. We’ve chosen an organic cotton for the string of the tea bag. And it’s sewn together — there’s no glue or metal staple to give your tea a funny taste. Equal Exchange’s tea bags are dual-chambered, for a superior steep. Try our range of organic and fair trade teas in green, black and herbal.

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You want tea in your mug – nothing else!

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Bulk Coffee: Make the Bag Bigger!

Want to enjoy a better cup? Consider switching to bulk coffee! Buying beans in bulk and brewing at home can be the smart way to go, for lots of reasons. Here’s why we think so:

The Biggest Reason: Better Taste

Why does the cup of Joe to-go you buy from that chain or local coffee shop taste so good? One reason might be the freshness of the beans. Those coffee shops serve a lot of coffee. The beans they use are ground every day and never have time to go stale. Freshness makes a huge difference in the taste of a cup of coffee.

If you’re brewing at home, whole bean coffee often delivers superior flavor. Why? When properly stored, pre-ground coffee stays fresh for just 3-5 months, but whole beans will last for a whopping 6-9 months. Order it in five pound bulk bags and grind just what you need, when you need it. You’ll taste the difference!

Two people with mugs and a chemex of organic coffee

More Options, Too

Equal Exchange roasts coffee at our headquarters and ships it out to cafes and specialty grocery stores all over the country – and to savvy customers. When you order directly from us, you’re getting high-quality beans that have just been roasted, not some batch that’s been sitting around at a warehouse. And there are lots of options to choose from!

Try an exciting single-origin or a new roast level. Or a fantastic new blend. Or even a limited edition seasonal from our Women in Coffee series. These coffees were created with cafes in mind, but you can enjoy them at home too, in bulk. The full range just isn’t available in our smaller retail packages.

Bulk coffee costs less and uses less packaging

The word “bulk” might conjure up a ridiculously giant package on the shelves of a buying club or discount store. But our bulk bags are five pounds – totally human-sized. Why buy that much? You’ll save money and waste less packaging.

Four mugs in front of a bulk bag of coffee

Let’s do the math. Let’s say you like Love Buzz. You can buy a 2-pack of bulk bags for $89.00 for 160 oz of coffee. That’s 56 cents an ounce. If you buy a single 12-oz bag off the shelf at a store, you’ll likely pay between $8.50 and $10. That comes out to 70-83 cents per oz.

That’s not the only savings. Coffee needs to be preserved from light and air to stay fresh. That means an airtight bag with a one-way valve. Bulk coffee means fewer bags — one bag for every five pounds of beans, instead of six bags — so it’s a win for the environment, too.

The Same Commitment to Small Farmers

To us, good coffee means coffee that’s grown by people who can make a fair living from their crop. We pay farmers a fair price, and we’re proud to share their stories – including innovations in their practices to involve youth in farming, preserve biodiversity, and diversify income to improve their communities. All Equal Exchange coffee, bulk or no, is fair trade.

A man in a white hat leans against a machete in front of a backdrop of misty mountains.
Sebastian Guzman, member of the co-op Comon Yaj Noptic in Mexico, explains his farm management and renovation work.

One More thing: Make Sure to Treat Your Bulk Coffee Right

Want the longest shelf-life and freshest taste? Preserve your beans from light, air and moisture. Read more about how to store coffee the correct way.

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Death By Chocolate Pie

No dessert celebrates the holidays, friends, and family quite like a pie! Equal Exchange’s chocolate supply chain coordinator, Laura Bechard, can attest to that. She grew up in the pie business and from an early age was rolling out pie dough, crimping crusts, and piping whipped cream at her family’s restaurant. The Norske Nook is a quaint family-style restaurant with several locations in Wisconsin. It thrives on the small-town crowd and its regulars who enjoy it for the comfort food and warm coffee. Over the years, it has gained quite a reputation for its stellar, homemade pies, and now attracts tourists and travelers who go out of their way to make a pit stop for pie.

A few years ago, the Norske Nook began using Equal Exchange’s Organic Baking Cocoa because restaurant owner Jerry Bechard noticed that it adds a richness and depth to their chocolate pies that couldn’t be tasted with conventional cocoa powder. 

One of Laura’s favorite recipes from the restaurant unites her love of pies with her passion for sustainably sourced chocolate: Death by Chocolate. The chocolate cookie crust, chocolate cheesecake base, and chocolate pudding make a delectable triple threat.

A chocolate pie made with organic chocolate
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DEATH BY CHOCOLATE

This decadent pie is a chocolate-lover's dream. Organic baking cocoa and chocolate chips give it a depth of flavor.

Course Dessert
Cuisine American
Keyword Chocolate, Pie
Servings 10

Ingredients

FOR CRUST

  • 2 cups (or about one package) chocolate sandwich cookies , crushed fine
  • ¼ cup butter , melted

FOR CHOCOLATE CHEESECAKE LAYER

FOR CHOCOLATE PUDDING LAYER

  • 1 cup (one large package) stovetop chocolate pudding mix
  • 3 cups milk

FOR TOPPING AND GARNISH

Instructions

  1. Mix crumbs and butter together and press into a 11” pie tin
  2. Preheat oven to 290
  3. In a large bowl, beat cream cheese until smooth
  4. Add sugar, cocoa, and vanilla extract
  5. Mix until blended. Mixture will be thick. Add one egg at a time. Stir in chocolate chips
  6. Pour into the chocolate cookie crust you prepared. Leave about one inch of space. If your pie tin is smaller than 11”, you may have filling left over!
  7. Put in the oven and bake until golden brown, about 20-25 minutes
  8. Let cool completely before putting the pie together
  9. Put the chocolate pudding mix and milk in a saucepan and cook over medium high heat, stirring continuously until pudding is thick and boils in the middle
  10. Pour into a container and refrigerate until cooled and set
  11. When everything is cool, layer the pie! Mound chocolate pudding on top of crust and top with whipped cream or topping, piping it around the edge
  12. Drizzle chocolate in straight lines in the middle of pie, if desired
  13. Sprinkle shaved chocolate on top
  14. Enjoy!

To learn more about the Norske Nook, visit them on the web. And for more pie recipes, check out their cookbook, available for sale online.

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Sustainable Gifts You Can DIY for Coffee Lovers

Have you ever worried about giving gifts that aren’t quite right? No one wants to hand out presents that recipients don’t really want or aren’t sure how to use. Why not try out this idea for sustainable gifts you can make at home? Tuck coffee beans into a festive, thrifted mug — the gift is personal, yet affordable, the mug can be reused, and there’s no extra packaging to throw away! (And you don’t need to be artistic or have crafting skills to pull this off.) Here’s how we did it:

What you’ll need

  • A selection of coffee cups or mugs
  • Industrial-sized paper coffee filters
  • Organic coffee — your favorite single-origin or blend
  • Ribbon and gift tags
Mugs in a line in front of a bag of bulk coffee, ready for sustainable gifts

Shop for mugs (the eco-friendly way)

First, pick out mugs from your favorite thrift shop or second-hand store. It’s a little like a treasure hunt. Think about the people on your list and try to find designs you think they’ll enjoy. And pick up a few extra mugs for those last-minute guests you aren’t expecting.

Fill them with coffee beans

Place a clean paper filter in each mug and pour in whole bean coffee to fill. Equal Exchange sells our fair trade and organic coffee beans in five pound bulk bags. (Check out our wide selection here.) By splitting up a bag between many mugs, you use much less packaging — and you’re being thrifty, too.

Mugs seen from the top

Tie up sustainable gifts with a bow

Tie each filter closed with a ribbon to keep the beans inside. That’s it! You’re all done! But in order to make the gift seem extra-special, consider adding a gift tag. This is your chance to let the coffee-lover know what roast you chose for them and where in the world it came from. You might even want to mention that it’s fair trade — the people who grew this coffee make a fair living. They work everyday to improve their communities and green the environment. That’s a gift that’s pretty hard to beat! Learn fast facts about fair trade here.

A mug filled wth organic coffee makes a festive gift!

When your friends and family receive these sustainable gifts, they can transfer the beans to an airproof container for storage. That will keep the coffee fresh until its ground, brewed — and poured back in the mug to be sipped. Looking for more coffee storage tips? We’ve got you covered.

Happy gift-giving!

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Trucks, Mules and Motorbikes: Traveling in the Dominican Republic

“Bean to Bar” is a concept you may have seen on your favorite chocolate wrapper. But if you live in North America, like I do, you might have trouble picturing the steps in between. Raw cacao goes through a huge transformation, and it travels a long way to do it. This summer, on a trip to the Dominican Republic to meet with our partners at CONACADO, I experienced some of that for myself.

 

People pose beneath a healthy cacao tree
Equal Exchange and CONACADO staff members at the Mata Larga Research station.

The Dominican Republic’s National Cacao Commission estimates that the export of cacao brings $250 million a year into the country. All that cacao has to be processed, and that involves the work of many, many people. Indirectly, cacao provides 10-11 million jobs in the DR alone.

So, how do people — and cacao — get around in the Dominican Republic?

 

By taxi and guagua

I flew with a group of Equal Exchange staff members into Santo Domingo, a modern city with a larger population than any other metropolitan area in the Caribbean. We traveled to our hotel by taxi. During the ride, the driver explained that because the price of gasoline was so high here, he’d had his vehicle converted to add a second fuel tank for natural gas. We passed through the city’s outskirts, seeing all kinds of traffic. A couple pulled their motorbike into a parking lot so the woman on the back could stretch her legs, flip flops hanging off her toes. Two men stood calmly in the bed of a furniture truck as it drove down the highway.

 

Trucks and a motorcycle in front of a run-down but fancy building facade
Traffic on the Malecon in Santo Domingo.

 

For longer trips, Dominicans often travel by guagua. These are midsize passenger busses that hold about 25 people. We spotted this one picking up passengers at the airport. A sign in the window read “Quedarse atras no es morir.” Literally, that means “to stay back is not to die.” A warning for others not to follow closely?

 

A van is parked behind a bus with curtained windows.
A taxi and a guagua wait for passengers at the airport.

 

The capital is less than a hundred miles from the municipality of Castillo.  A few days after our arrival in the Dominican Republic, we’d travel there to meet farmer members of the CONACADO cooperative’s Bloque Ocho. In some ways, this very rural area felt like an entirely separate world from the city. But we heard many stories from our hosts about the friends and family members who’d left home for economic opportunities in Santo Domingo.

 

By rideshare and motorcoach

To get around within the city of Santo Domingo, we used a rideshare app, just like we might have done at home in the United States. During one nighttime trip, we suddenly found ourselves staring at another set of headlights a few feet away. Another driver had ignored the one-way sign. There was no room for him to pass or turn around, but our driver stayed calm. Using only hand-signals, he helped guide the other car to reverse down the extremely narrow cobblestone street, backing around the corner into oncoming traffic. The whole situation was resolved without an accident and without any horn-honking, yelling, or recriminations — much friendlier than in Boston!

We made the trip to Bloque Ocho in a hired van with four rows of seats, tinted windows, and glacial air conditioning. CONACADO’s regional headquarters are located in Castillo. The highway that took us most of the way there was well-maintained, with two lanes in each direction. Outside the windows, we saw shaggy mountains, rice paddies and diminutive coconut trees in the fields, fresh produce stands and rugs thrown over fences to display them for sale. Our driver, Jairo, was a native of the region. This was helpful on the way to the homes of the families who generously hosted us. There, the going was rough, unpaved and badly rutted.

 

A white van parked in front of a cinderblock building with people standing around.
The van delivered our group safely to CONACADO’s nursery and compost facility.

 

Several co-op members drew our attention to the quality of the roads. A few days before, when we’d visited the Ministry of Cacao in the capital, representatives there claimed that infrastructure development is a priority. But those good intentions didn’t always make it to rural areas. This is one of the advantages of being part of a farmer cooperative — this road, which passes right by some co-op members’ houses and plots, was improved recently with the help of CONACADO and fair trade premiums.

 

A well-maintained dirt road passes through green trees
The new road is smooth and well-graded.

 

By motorbike

In the United States, we’ve got stereotypes about what kind of person rides a motorcycle — Hell’s Angels, biker babes and rebels without a cause. In the Dominican Republic, I saw everyone riding them. I spotted young women headed to school, uniformed police officers riding up to three on a bike, parents holding babies in their arms. At one point on the highway to Castillo, a man on a motorbike drove right toward our van, only swerving out of our lane at the last second. He had turned around to retrieve his windblown hat.

Chocolate comes from cacao, a tropical plant. Cacao pods in a rainbow of colors drip off the branches, or grow right out of the trunk! To the untrained eye, a farmer’s cacao plot can look like a patch of forest in its natural state. In true agroforestry practice, the trees don’t grow in straight lines, and they’re interspersed with many other kinds of plants — low groundcover, tall shade trees, and other kinds of food plants. In the Dominican Republic, I saw sapote and breadfruit growing alongside my hosts’ cacao — and I got to eat these fruits at their table.

A cacao pod hands from a tree; two people walk through the forest below.
Ernesto, whose grandparents farm cacao, gives EE Chocolate Buyer Laura a tour of his family’s cacao plot.

Some cacao farmers live right on their land, but others farm plots that are a few kilometers away. Motorbikes are a great way to get around in rural areas. Many of the producers we met used them as transportation between home and field — including my host family. They live in Yaiba Abajo, an even more rural settlement outside of Castillo.  Here’s a picture of Papo, the grandson of my hosts, posed on an older family member’s bike.

 

A boy stands astride a motorbike.
Papo poses in front of his house in Yaiba Abajo.

By horse, mule and truck

Farmers are pragmatists who use the best tools for the job. The people we met in Yaiba Abajo were as adapt with a cell phone translation app as they were with a machete. It seemed to me that their lives combined some of the best of old and new. My hosts used this mule to transport sacks of cacao from the field.

 

A shiny, healthy mule waits by a full bag.
These sacks are full of cacao that was just delivered by the family mule!

 

Like horse enthusiasts in the U.S., my hosts’ family members kept horses for the pleasure of riding. A highlight of the visit for me was a horseback ride on a dirt path that crossed and recrossed a beautiful stream dappled by sunlight through the trees. Our hosts’ grandsons led us past neighbors’ cacao plots, a handful of truly remote homes and a small church and bank kiosk, a pen with pigs snuffling in the dirt.

But life in a rural area doesn’t always seem idyllic to teens. And growing cacao remains a low-paid occupation that demands a lot of work. One of the young men said he was learning the skills he’d need to take over farming operations one day. The other told us about his dream of leaving the Dominican Republic to live in a city far away. This dynamic — young people leaving agriculture for different job opportunities or a more urban lifestyle — is common in the Dominican Republic. And it’s common in farming communities in the United States, too. It’s called generational turnover.

CONACADO is looking to the future in a different way. Each member farmer grows cacao on their own land, but the next steps — fermentation and drying — are done collectively, to ensure that the quality of the beans is consistently high. At Bloque Ocho, this happens at a CONACADO facility in Castillo. Trucks carrying raw cacao drive right onto this scale so the load collected from each farmer can be weighed. And CONACADO is investing in a centralized factory, where semi-finished chocolate products will be produced. When these value-added products are sold, farmers will get a bigger share of the profits — and more money will stay in the Dominican Republic.

 

People walk on to a drive-on scale
Loaded trucks drive onto this scale at Bloque Ocho to be weighed.

 

The work we do is all about exchanges. I’m so glad I got to meet people who grow cacao, learn about their lives, and travel part of the route my food takes.

 


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What is a co-op, anyway?

Co-op stands for cooperative.

You probably already guessed that. Co-op sounds like something positive — working together, hooray! Throughout history, people have organized with each other to achieve the goals that they share. But what does “cooperative” mean when applied to a business?

Our company, Equal Exchange, is structured as a worker cooperative. That’s inextricable from who we are – it’s in our mission statement. Why are we so proud that we’re a co-op? And what difference should it make to consumers like you?

 

We’re independent.

Instead of being owned by a big global conglomerate, Equal Exchange is owned by its workers. We share in profits and losses, and we vote on big decisions, like whether to invest in new roasting equipment and who sits on our Board of Directors.

Small companies often get bought up by big companies. The employees – and even the original founders – don’t have much of a say in the direction the business goes. Making money for shareholders becomes the priority. That will never happen to us because Equal Exchange will never sell out! There’s a clause in our bylaws that stipulates that if worker-owners ever sell the company to another entity, we’d have to give away the profits — so there’s no incentive for us to consider it.

In the food industry, where increasing consolidation is the norm, independence is pretty rare. When you look at the grocery shelves, it may seem like there are lots of choices for shoppers. But in reality, all those brands are now owned by the same small handful of huge companies. (See this chart by Dr. Phil Howard for specific examples.) Many of the small brands were founded by people who cared about organic and fairly sourced food, just like we do. But the current owners have a different priority – turning a profit.

We’re proud to be different.

 

Two mugs that read "never sell out" clink a cheers

Our products come from co-ops, too.

Equal Exchange buys coffee, chocolate, and other products from small-scale farmers who are members of cooperatives, too – producer co-ops. Individual farmers own their own plots of land. That gives them the freedom to do things their way, innovate and make independent decisions. But when scale is an advantage, farmers team up on bigger projects. For example, members of a co-op might ferment their coffee cherries together, or invest in research to investigate which varieties of cacao are most productive, or go in together to buy a factory that will produce value-added products. Each person in their co-op gets a vote and can run for a leadership position.

It’s important to make sure that the fair trade products you buy come from producer co-ops. Because of the rising demand for fair trade, some certifiers have relaxed their criteria. They now allow products grown on giant plantations with rich owners to be certified as fair trade. But a movement with the goal of empowering farmers needs to include them as decision-makers. Democratic organizations like co-ops do that. At Equal Exchange, we don’t think that’s negotiable. We continue to speak out about the dilution of fair trade. Read more here.

 

Two men, members of different co-ops, shake hands
EE Chocolate Products Manager Dary Goodrich and COCABO co-op member and cacao farmer Gilberto Bonilla shake hands in Panama.

 

We team up with other co-ops.

All cooperatives around the world practice seven Cooperative Principles. Perhaps our favorite is the 6th of these principles, which says that cooperatives should support other cooperatives. We want other co-ops to know we’ve got their backs! Equal Exchange buys the milk powder that goes into our Organic Hot Cocoa mix from Organic Valley, a dairy co-op in California. When we need something printed, we often use Red Sun Press, a worker-owned printing and graphic design shop in Boston.

Equal Exchange is one of the oldest and biggest worker co-ops in the US. We’ve learned a lot over the last 30+ years, and we love to pass that knowledge on to others. That’s why we share documents and tools with fledgling co-op businesses. We’ve also made financial investments in a number of other startup and mature co-ops.

 

Co-ops sell our products.

Depending on where you live in the country, you might buy your Equal Exchange coffee, chocolate, tea and nuts at another kind of co-op! A food co-op is a grocery store that’s collectively owned by its customers. This model, called the consumer cooperative, first became popular in the 1970s.

At some food co-ops, consumer-owners work shifts at the store to keep the things running. At others, they serve on the board. In return, they may receive a discount or end-of-year share in profits. And by encouraging folks to shop locally, co-op stores keep money in the community.

 

A man stands in front of bulk bins at a co-op
David Contreras Monjaras, Quality Control Coordinator from ACOPAGRO in Peru, visits the bulk section of a US store, where chocolate chips produced by his co-op are sold.

 

Co-op power!

Why is being a co-op such a big deal? While a conventional business might only be out to increase profits for shareholders, at Equal Exchange we’re accountable to everyone who takes part in the business we do. That includes investors, but more importantly, it includes the farmers who grow the food, the workers who process, package, deliver and sell it — and the customers like you who enjoy it.

 

Want to learn more? We’re such big co-op fans, we’ve compiled a lot of resources.

Listen to a podcast episode about exactly why Equal Exchange will never sell out.

See a list of cooperative businesses that are part of the U.S. Federation of Worker Co-ops.

Learn more about the producer co-ops who are our partners.

Listen to a podcast episode about food co-ops, then and now.

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Episode 9: Wine for Everyone!

Grab a glass and listen in to our podcast guest Molly Madden of RedHen Collective, who joined Danielle on The Stories Behind Our Food to talk about our OTHER favorite beverage (after fair trade coffee and tea, of course.)

 


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Episode Transcript:

Intro: (00:01)
Everyday grocery store items like bananas, chocolate, coffee. These are global commodities. They pass through a lot of people’s hands on their way from the fields to your grocery cart. This is The Stories Behind Our Food podcast, the podcast where expert guests share insider knowledge about every step along the process. I’m Danielle Robidoux — and I’m Kate Chess — and we’re your hosts.

Danielle: (00:27)
So Molly, I’m really excited to have you on the podcast. Thank you so much for your time. We really appreciate it. I definitely have been waiting to capture your sass since we met at the Co op event in California. I was kind of perusing your website a little bit and seeing some of your videos were really inspiring, especially the one that talks about kind of your why. I am just kind of think one of these quotes from the videos coming to my mind and I just really like you to speak to it and it just gave me chills when I heard it, which was like “I’m a woman and I’m asking too many questions.” And just the way that you said that in the video just really hit me and I just love to hear from your perspective a little bit about gender in the wine industry and kind of how that inspired you to do things differently with RedHen.

Molly: (01:26)
Thanks so much Danielle, for inviting me. The difference between working … I mean I had only worked for, for men, which is really common because most wine businesses are owned by men. But, when I suddenly like three years ago — or I guess four, almost four years ago — I had left my last, my last job working for somebody else and I suddenly found myself in the position where if I wanted to just like whip out whatever opinion I had, I wasn’t going to get fired.

Danielle: (01:58)
It’s nice working for yourself.

Molly: (02:00)
Whoa! Sucks that it’s my job to find my paycheck now and not somebody else’s, but, but holy cow, it was so … and I realized that now that I am not working under somebody where like asking these questions and naming these dynamics, and naming my own fears and confusions and like compliances and complicitness and complacency. I realized that I’m in a position that very few of my colleagues in the wine industry are in, which is that I can say whatever I want and my boss isn’t gonna fire me.

Danielle: (02:37)
It’s nice being your own boss.

Molly: (02:39)
That’s one of the nice things. But it comes with this really like intense sense of responsibility as well to finally say things that I never was able to say, when I was working for other people. and those are things talking about, it’s a lot of talking about economics. Interestingly, I’m talking about who’s getting paid and who’s not getting paid, how resources are moving around. And that is just like, it’s so blatant. It’s so obvious that that is breaking down around race and gender and legal status. But like can’t say that I couldn’t say that. And even in the parts of the wine industry that are like pressing against the margins and trying to expand our conversation, I think there’s a ton of fear. Even my own fear, like hearing the question — or hearing the prompt — to talk about “I’m a woman and I’m asking too many questions” …

Danielle: (03:32)
Yeah. And like is there, is there a story to go with that quote? Right. Cause that’s, you know, something that I’m thinking about when I heard it, is that it’s different working for a cooperative, right? We, we both worked for cooperatives now and I remember when I first started working at Equal Exchange and having this feeling, oh, people want to hear what I have to say. They’re actually listening. My opinion matters here and people are actually taking the time to listen. Right. So that’s something that’s a huge difference in, you know, traditional corporate structures then cooperatives. But I guess like, I’m just not familiar so much with the wine industry. Right. And like the behind the scenes I think to the transparency and the wine industry versus maybe coffee has come far based on maybe where fair trade is taken things and folks are a little bit more familiar maybe with the process of coffee. But for me, the wine industry, it seems like when you go into a store and you’re looking at a shelf, everything looks like it’s independent, right? But it’s, it’s that facade of this illusion of choice. And so that’s something I’m kind of a bit in the dark about. So I don’t know if you could kind of delve into that a bit.

Molly: (04:48)
Well, you’re nailing it. The illusion of choice is, I mean like most of our, most of our grocery store shelves, it’s like, oh, there’s hundreds of different lines here. And it’s like, yeah, they’re pretty much owned by two companies, you know, and you’re, and you’re gonna have to dig pretty deep to find even who those companies are. Like those companies don’t want to be known. Philip Morris has an enormous … I mean tons of these wines that people drink every day that have cute little names that look like family estates and it’s like …

Danielle: (05:18)
Totally, they all look like that. Like you just did picture, you know, like this expansive, beautiful picture ask view and you know, a little family working and you know, that’s obviously that’s not the reality. So I guess what kind of was your job before and where does that kind of sit in the wine industry and kind of like the process of it just for folks who kind of are coming in at just square one to try to wrap their minds around kind of the injustice?

Molly: (05:49)
Well, so my personal arc and into the wine industry … So I grew up in Montana, I’m in Montana right now, I’m on a farm. I got up at 6:30 this morning. God,farmers get up early, you guys. So, so early. People are always like, oh Molly, you love it so much. You should be a farmer. And I’m like, are you kidding? They get up way too early, right? I sell this stuff so I stay up late. But so I started, uh, started in the restaurant industry cause I grew up in a — my mom was a chef and a restauranteur and just really brilliant entrepreneur. She grew up in a tiny farming, ranching community. So like deep roots, deep relationship with local farmers and ranchers has always been part of kind of our family history, family culture. and so when she had the opportunity to start building a little restaurant, it was like, Oh, where do you buy food? You buy it from farmers, how do you find farmers there in your community? And so I came into wine through restaurant or hospitality, which is a really interesting, that’s another sidetrack, conversation to like put a pin in for another day. Because hospitality is such a fascinating intersection of like race and class and origin, like all under one roof, under one, like really intense, you know, in a two hour dinner. How many people are in there touching and interacting with the same food? and wines, I guess wine is, yeah, wine is that way because we experience wine through the hospitality industry. and so probably 15 years ago, I had, had just been doing everything, restaurant, restaurant, restaurant. It was my world. and I helped — i basically took over the wine program at my mom’s restaurant. The woman who was running it, moved on to another job and I was like, oh, that looks like fun. That’s like, I like language and travel and wine seemed sort of like sophisticated. And so maybe this will help me be a little more sophisticated and less of the country mouse.

Danielle: (07:57)
Wine’s sexy.

Molly: (07:58)
Wine is totally sexy! I’m sexy. Wine’s sexy, this goes together, but, and, and so quickly, I was so lucky because there were a couple of sales reps, basically people who come in and bring their portfolios of wines to help the restaurants and wine merchants figure out what wines they’re going to sell. and I had one or two who were just like deeply passionate lifers. You know, people who had spent their entire career in the wine industry, love stories, love farmers, love teaching, really humble, really fun, such a gift to have those kinds of mentors. And so they just, I, I was, I was hooked and I wasn’t shamed and I wasn’t scared. And I really quickly realized that the kinds of wines I like are wines that come from farmers, which was — I mean technically, all wine comes from farmers! It’s made out of fruit, which requires photosynthesis and cultivating. But what I really loved was wine that was, that came from families, you know, and that came from in the same way that … like my family would, you know, last week my mom is at the county fair judging pie baking. And next week she’ll be picking up a 4H lamb that a kid raised and turning it into lamb burgers for the, you know, for the restaurant. And, and I want my wine to have that same kind of intimacy and closeness.

Danielle: (09:20)
I was just thinking, you know, if you’re the average consumer and you know, there’s lots of kind of misconceptions, you’re kind of looking at the shelf and you’re kind of seeing all of it and seemingly from these small independent, you know, seeming families, right. You know, this person’s vineyard and kind of what, what do you think the biggest misconception is for a consumer in the wine industry when they’re kind of looking at a shelf?

Molly: (09:54)
Dang. I think you’re like, yeah, you’re right up on it. That these blahbity blah family vineyards and things with the tractor on it or it has a lady bug on it. It’s like all of this marketing and it looks so, it’s like, oh, well I guess that’s authentic. And I think, I, I’m always curious why we will ask certain questions about our, you know, smoothies or, or that people will, but we might, you know, our Kale, is it organic? Like did it come from the farmer’s market? like is this bread, is this GMO? And like some real critical high level questions about origins and, and then we get to wine and a lot of, I think the vast majority of us are just like sort of pass over it. We don’t know how to ask. We don’t even know how to ask those questions about wine or what questions we should be asking. And there’s this like aura of kind of magic about wine, which we’re like, well maybe it’s immune to bullshit. Like maybe wine isn’t, maybe wine is immune to being evil. I don’t know.

Danielle: (11:01)
No, it’s, I mean, even for me, like I, I would say that I am definitely one of those people walking into a store and I’m like, it’s not in a box. I’m doing great. You know? So for meeting people, there, like, how do you demystify what wine am I supposed to buy? And then maybe follow up, what is your favorite wine, right? Wine made by farmers. It’s all made by farmers. But how, how is the consumer, do I buy the right wine if I’m not in California and I can’t buy RedHen? You know, what’s my rule of thumb or, or is there is no, or is there no easy answer?

Molly: (11:38)
Well actually, so the good news is, I mean, so much of what I like to do and what RedHen is trying to do is like de shame and de-etitify wine, right? Because like, oh my god, wine belongs to everybody? You know, wine is made by people and why it has been made by farmers for thousands and thousands and thousands of years for primarily their own consumption. Like, and then some kings and Queens got in on up this, they were late to the game. Y’All, wine is Fermented food, it’s like is a staple. I mean all, it’s like every culture around the world has some sort of fermented food that is like a signature of its culture. And I mean that in like a microbial culture. And I mean it in like a familial and culinary and language and climate and historical culture. And wine is that, and, and wine is like, I just like wanna break it down for people and be like, oh my God, it’s sugar that microbes found and started fermenting. You can have some too. Like, like we can go, we can geek out and we can get — because once you start getting into anything, whether it’s like, yeah, I don’t know, computers or jazz or wine or coffee, like, you know, you’ll go down the rabbit hole probably, and then you’d be like, Oh, you just always want to try something new. And, but like, that’s a natural kind of extension of your curiosity. It doesn’t, it doesn’t require you to be elite or like snobby or know at all or wealthy or something to just engage. To just drink fermented fruit, right? Like, so the first thing is just like drink what you like, and drink what tastes good. And like, if we can kind of try to shrug off all of the weird shame, which is deeply class and gender and race associated, like we don’t really get to name those things, but it all those are like the demons that come up inside of us when we’re like, oh no, I’m drinking boxed wine. What does that mean about me? Or Oh God, I’m like, everybody says they like dry wine, but this wine is kinda sweet and I kinda like it. Does that make me low class? Like, right. It’s just like, well listen, the great news about wine is that it is like, like fabulous and trashy, like at the exact same time. So just embrace it. Just be that and drink what you like, be curious. It’s not the end of the world. If you find something in it that weirds you out and you don’t want to buy it again, you’re fine, you know,. It’s still got alcohol in it, so it’s still gonna get the job done.

Molly: (14:17)
And then, I mean, and then the bigger question of like, well, how do I decide what to buy? Or how do I, when I walk into a grocery store, I get super overwhelmed cause there’s like this, this like choice, this collapse because there’s so many choices and, and I think that I should know the difference between all of these wines. And honestly, I don’t know if this is — if I’m cheating on this answer, but remember — and reminding people — that the more industrial the food supply chain, so it’s like if this is a store that has like, I don’t know if it’s Safeway or something, if it’s a store where there are similar stores owned by a similar corporation all over the country, what that means is that all the products in order to get to get on those shelves, have to pass through — have to be industrialized. So the short answer of like, which of these wines is the good one, like, or the sustainable one or the social impact one when I’m walking into Safeway is like …oh, the good news is none of them.

Danielle: (15:18)
Oh no.

Molly: (15:22)
Oh God, I’m going to get in trouble. And it’s not 100% true, but it’s like, yeah, nine out of 10 of those you can’t, you can’t make, uh, a small family owned kind of like more intimate supply chain, economic, racial, gender justice. Those choices don’t really happen. They can’t really happen in these large corporations. Because of the way our economy has been structured, you basically have to give up all of those principles and practices in order to industrialize and be able to plug into the chain.

Danielle: (15:57)
So maybe this can transition. How does that provide a really challenging environment for you who’s really trying to set yourself apart? And I know right now that you’re located in California, but that there may be other places that you could expand to, I know state by state, it can be a bit complicated, but maybe just speaking to how do I differentiate myself in this really challenging market because that’s something that’s something that Equal Exchange asks all the time and it is really challenging to tell a story. You know, you have a label and you have conversations with people, right? But how do you kind of set yourself apart I guess?

Molly: (16:39)
well, I think we’re like, we come up against, — this is such a fascinating question. I mean, red hand is grappling with it all of the time because we get, we’re presented with this sort of dichotomy or this binary of how to engage in this economy. You can either engage in this economy in a massive industrial scale where you know, it’s all about volume and like making the cheapest, cutting every corner, the cheapest choices you can, externalizing every single risk you, you sacrifice and compromise values and value and quality and impact in order to flood the market. You know, and you try to make up for it with expensive, sexy looking branding. Right? So that’s, that’s one element of that, right? And that’s one end of the spectrum. And then we get on and all those binaries like opposite, uh, framework or opportunity, which is to like be small and be independent and maybe be feminist, maybe be biodynamic, and be broke for the rest of your life and just not make any money. And bootstrap everything. and like not really build an economic legacy. Certainly not be able to –the word scale was such a dangerous word. It’s like, oh, how are you going to scale your company? it seems implicit in the question of scaling that you’re going to have to compromise or sacrifice, integrity and place specificity and like unique identities and unique climates and cultures in order to industrialize. Cause scaling is kind of commensurate with industrialization in our economic framework right now. And so this is such an interesting question cause RedHen looks around and sees a lot of people doing amazing work and those people are, we see people farming that are doing amazing work. We see wine makers doing amazing work. We see retailers and restaurants and little wine clubs and folks who are tiny and are — or pretty darn small, especially in the, you know, scale of things — or we see … and they don’t have any, there’s no framework or on ramp or kind of like blueprint for them to grow their impact for them to take up a bigger, to grow their pie in this economy, right? Without having to sacrifice their values.

Molly: (19:05)
And so part of what RedHen dreams about and is engineering and rapping on with these all of these different supply chain partners is how do we basically retrofit this industrial scale economy so that like high quality, high impact deep, like local, like identity preservation can happen. and it can somehow plug in to like, how do we plug into Costcos and Whole Foods and places where consumers are going and they’re certainly buying, they’re certainly looking for grass fed beef or you know, pasturing eggs or organic kale. How do we plug wine into that kind of a situation when wine in, it’s what makes it so magical and beautiful is that it’s so unique — that is when it’s not industrialized. Right? and so these are the, this is the conundrum and I actually think this is where the most exciting opportunities are because this is where we actually have to re-engineer, we have to restructure the way we create product and the way we bring things to market and the way we do marketing. because like what happens if we can take 25 of RedHen’s producers and they all make their own, you know, independent little wine labels that are their own family name and their own identity. But what if we create then in addition to that, a pool of wine that is sort of a, it’s almost a CSA structure or something where like each grower gets to put in, you know, annually from this one parcel and some years there’s going to have, they’re going to have a lot to put in, some years they’re going to have nothing to put in cause there was a hailstorm. but if we can structure the economics so that they can count on that income and then RedHen can count on that wine coming in, we can develop like a large pool of wines and they can all be bottled, with like that growers identity and story on the back of the bottle or the back of the can if this stuff happens to go into cans. But then the front label is all, it’s, it’s designed and streamlined to interface with corporations that normally could only work with, massive conglomerate and industrializing wine companies. and these are the kinds of, so these are the kinds of project innovations that we’re looking at. Where, how do we build grower equity and maintain like producer identity, and place identity and all of this uniqueness.

Danielle: (21:32)
Right, because there’s both, all of these growers have this in common. These are all their values. But like you said, what makes them great is their uniqueness, the uniqueness of flavor, how they’re doing things differently on their farm. Can maybe, can you talk about, your favorite producer story maybe, and maybe give us a snapshot. Hey, these are the different types of growers I’m working with. This is like where they’re located.

Molly: (21:58)
I have a, a, so two, a couple, a couple of winemaker farmers. right. They’re not in RedHen’s — like they’re not, they have other representation, but they’re just like deep in our family and community. and they’re in Champagne and their names are Roland and Dominique and they, I was just so cool because this is husband and wife and they have two different, they each have their own independent, they produce their own wines and they farm their own vineyards. I mean, and they’ve seen, you know, work together and help each other and it’s like, okay, it’s your bottling tomorrow, I’ll help you with that. I’m pruning today, you’ll help me with that. But they really created this beautiful dynamic where they get to each kind of express their own story and they kind of focus on different grapes and they farm slightly differently and their wine making styles are slightly different.

Danielle: (22:44)
That’s super interesting.

Molly: (22:48)
Oh, it’s so neat. Nobody, I like, so few people do that, to find this harmony where they can kind of like, they don’t have to collapse themselves together and Roland. It’s got a couple of like really fabulous giant doneys that he took me to meet. He’s very shy guy. They’re both like pretty kind of introverted folks. And, I actually surprisingly get along super well with introverted people. oh my gosh.

Danielle: (23:15)
It’s like a balance.

Molly: (23:16)
It is, I love it. I crave it. so yeah, my last trip to Champagne a couple years ago was visiting with them and I got to go out and hang out with Roland’s donkeys.

Danielle: (23:27)
I love it.

Molly: (23:28)
So great. He was like, you know, they do donkey therapy and France and I was like, ah, I got to come to France more. I’m not here enough. Awesome. maybe, yeah,

Danielle: (23:38)
Maybe too, let’s return to our roots. Right. We met at a Co op conference. Can you talk little bit about whether being a cooperative was something that kind of just made sense as you started learning or was that the goal from the beginning?

Molly: (24:01)
I’ve definitely, I definitely stumbled into co-ops. not really knowing that that was even the language that was, I had no idea. Like what an enormous community or like kind of economic, political, like political, social, cultural foundation it was going to become for RedHen. you know, in the last couple of years I’ve started to discover what these kind of multi-stakeholder cooperative models can look like. and so now we’re like, oh my God, how can we bring our producers in as cooperative owners of this business as well? Like, it’s fantastic to do it. Equal Exchange does. And I mean like y’all are just like above and beyond. It’s not just like fair trade, right? I mean like, yeah, I, it just, it like people do not get it. People do not get the power of Equal — like the economic power of Equal Exchange’s model on so many levels. that your bar is just way above what, uh, like pretty much anybody and everybody else in the coffee industry is doing. and so RedHen like, oh my God, we want to get there were not just like paying, you know, a few pennies more a pound and calling it fair trade, but like, paying way above these market rates and doing it consistently and building these lifelong like intergenerational relationships with producers, with deep commitments and investing in their cooperatives and investing in them, transforming their farming for the better and paying them up front of the vintage. I mean, that’s, that is radical, which you guys are doing. and so RedHen is looking at that and then we’re like, yes. And you know, what if we can actually build, I mean, we all know that if our growers, they’re farmers, if they had $10,000 in the bank, they’d fix the other tractor, you know?

Danielle: (25:47)
Right.

Molly: (25:49)
But they have fricking inventory, right? They have inventory in the bank, they have wine in the bank, which is also called the celler. So part of what we get so excited about is bringing in these like really brilliant, whether it’s like a securities lawyer or a or cooperative lawyers. And like, I mean, lawyers, lawyers, but all and like thought leaders and these kinds of, these systems engineers who are really specialized and they come in and sit down with us and they’re like, did you know you could do this? Did you know you could do this? Like, did you know you could structure an equity investment around property or it doesn’t have to be around money. We’re like mind blown, like wine could be an investment in this company. So we’re getting so excited about these are getting super creative with capital, getting super creative with engineering, kind of these supply chain flow leaks where it’s like, oh, how do we, we keep having these misses, we’re trying to get into grocery stores or when we’re trying to build these good partnerships. and I really just think that so many of those misses happen because we’ve like externalized all stakeholders. And when we internalize and when we turn stakeholders into shareholders and we internalize all of these different voices, all of these different players, I mean, obviously that’s going to be messy, but you’ve got the information you need.

Danielle: (27:19)
No one talks about that. Democracy is super messy. Another thing too that I want to say is that for Equal Exchange. I think that what has been radical about us has definitely been our model, right? And you know, our product happened to be coffee, your product happens to be wine. So many times people will say, why? Why doesn’t Equal Exchange make this product? Why don’t you make this product? And I think it’s like, because we have friends like you are going to do other products, right? Like it’s about building this cooperative economy. So that’s another thing that I really like about cooperatives is that it’s about supporting each other and Equal Exchange isn’t going to make every product that would be the antithesis of what we’re trying to do in a diversified economy where everyone kind of gets a seat at the table, everyone gets a stake in there. It’s not a zero sum game. But I, I think that we could probably sit here and talk about this forever. I’m really happy that you were able to make it on with us. And I wanna leave with one fun question. what is your favorite wine and why?

Molly: (28:19)
Oh my gosh, that’s such a terribly hard question.

Danielle: (28:27)
Fun for us. Difficult for you.

Molly: (28:29)
I mean cause the truth is I love so many different, so many different things and it’s kind of like you don’t have to either like spaghetti or birthday cake, you know, there’s my favorite wine.

Danielle: (28:43)
Okay. Maybe top three.

Molly: (28:44)
Okay. Well I’m like, okay, what’s in my, what’s in the fridge? What’s in the farm fridge right now? but what did I, I brought like cases of wine up to the farm. cause farmers are really fun to drink wine with. and some of the things I’ve brought, I brought a bottle of Fino sherry, Manzanilla sherry, which is in the fridge right now. and it’s like this. So sherry, sherry is super confusing partially because there’s all these terrible, disgusting grocery store, bottom shelf cooking wines that are supposedly sherry. They’re not like — sherry is actually from this region in Spain. Like this incredible. Hundreds and hundreds of years of legacy. There’s sweet styles, there’s dry styles, there’s all this different stuff. And my favorite style there is this style called Fino. So it’s a white wine. A totally dry, like aka no sugar white wine that has been aged with all of like this. They’ve aged in barrels for years, up above ground and it gets this kind of like blanket of yeast grows on top of the wine. which contributes is like really yummy., biscuity bready kind of like sourdough bread and, and like almond’s flavors in the wine. It’s kind of like salty and savory…

(30:01)
I’m going to change my mind about sherry.

Molly: (30:03)
You gotta be careful. You gotta find the right one. But Fino sherry and specifically within fino, this like little micro category, this called Manzanilla, which comes from one particular little village. oh, that stuff is crazy good. Champagne champagne is like, it’s like once you start to love something so much, you actually wind up hating 90% of it. You know how that is. If you love musical theater, you hate 99 out of a hundred musicals. The more you love it, the more particular you are.

Danielle: (30:37)
Oh, exactly.

Molly: (30:38)
So champagne is that way for me. I’m like crazy about it. And the more crazy about it I get the more like it’s the more I only want exactly what I want. and then these days I am just like … last year we took a trip to Hungary, and I was like completely floored. There’s so many grapes there that it was just like, I don’t even know how to pronounce this stuff. Like lots and lots of white wines, some of these red wines that are really kinda light and, and delicate and like snap, crackle poppy. I just … so I’m always like wanting to kind of wander off the, the edge of my own known world and if I can’t pronounce it and if I can’t find it on a map, like yes, I’ll take it.

Danielle: (31:22)
That’s a, that’s the role of them we’re bringing back to consumers. Awesome. Well thank you so much Molly. I appreciate you being on here. This was great.

Molly: (31:31)
Oh my gosh. Really Fun. Thanks so much Danielle.

Outro: (31:38)
Thanks for listening to The Stories Behind Our Food, a podcast by Equal Exchange, inc a worker-owned cooperative. Love this episode? Please subscribe, rate and leave a review. Be sure to visit equalexchange.coop to join the conversation, purchase products and learn more about small scale farmers and the global supply chain. This episode was produced by Equal Exchange with hosts, Kate Chess and Danielle Robidoux and sound engineering provided by Gary Goodman. Join us next time for another edition of the Stories Behind Our Food.

How to Make Iced Coffee

Iced coffee is a gift on a hot summer day, cool and delicious. And really, there’s no need to buy it at a coffee shop. Making your own means you’re taking a positive step for environmental sustainability — and your wallet. Plus, when you make your own iced coffee, you can customize the brew to suit your tastes.

 

Iced coffee the fastest way possible

The quickest way to make iced coffee is to brew it hot and then bring down the temperature with ice. First, prepare a strong cup of regular ol’ joe using your favorite method — a French Press, a pour-over dripper, your office’s single serve pod machine. It’s important to brew the coffee strong because the next step will cause some dilution. Pour the hot coffee into a glass of ice to cool it. The ice will melt – you may need to add more to your iced coffee before you sip.

That’s it! Voila! You’re done.

Get our general brewing tips for a better cup.

Refrigerated iced coffee: Almost as fast, but less diluted

Is your iced coffee turning out too watery? Allowing time for it to cool in the fridge means less melted ice – and a less watery cup. For this method, brew a cup of coffee, or a whole pot. Next, let your coffee rest in the refrigerator — or even in the freezer — until its temperature drops. The cooler the coffee gets, the less it will melt the ice.

Once you feel coffee is cool, pour it over ice and get sipping.

Two glasses of iced coffee next to a bag of organic coffee

 

Iced coffee 2.0: Slow and delicious cold brew

Cold brewed iced coffee may seem like just a trend, but we’re pretty sure this delicious method is here to stay. Instead of using heat to extract flavor from the beans, the cold brew process utilizes time. That means you’ll need to plan ahead a bit.

The good news is, you can make this iced coffee at home without any special equipment. Cold brew is ridiculously easy! Just take coarse-ground coffee, add cold or room-temperature water and stir. Then allow the mixture to steep for at least six hours, or overnight. Finally, strain with cheesecloth or a filter. Ta da!

The magic ratio is 1:4 – four cups water for every cup ground coffee.  The finished cold brew concentrate will be double-strength, so make sure to add equal parts water before you sip.

Learn to make cold brew from a barista!

 

Iced coffee bonus points

• Use good quality coffee! To us, that means organic coffee sourced from small-scale farmers who are paid fairly for their work.

• What specific kind of coffee makes the best iced coffee? Anything you like hot will probably taste good cold. (French Roast fan? Try an iced French Roast. Prefer decaf? Make iced decaf.) That said, our coffee experts enjoy the fruity notes of natural process African coffees like Equal Exchange’s Organic Ethiopian and our special Cold Brew blend.

Read more about natural process coffee.

• Always use fresh filtered water, and make sure the beans you’re using are freshly ground. Your iced coffee will taste better!

• Like it sweet? If you’re using a hot-brewing method, try adding sugar before the coffee is cool. It will dissolve more quickly. If you’re doing cold brew, try adding simple syrup.

• Did you know you can coffee in an ice cube tray to create ice cubes that won’t dilute iced coffee? Genius!

• Utilize the power of science to cool your iced coffee quicker. Use a large container like a pan to create more surface area before putting it in the fridge. Or try a metal vessel to cool your iced coffee – metal conducts heat most efficiently.

 

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Earl Grey Iced Tea with Clouds of Cream

Have you ever tried our fair trade Organic Earl Grey cold? Bergamot oil lends citrus notes to this elegant black tea. Serve it over ice with cream that’s whipped just enough to swirl with the tea in lazy curls. Nothing could be cooler.

Earl grey iced tea with cream
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Earl Grey Iced Tea with Clouds

One lump or two? If you take your tea with sugar, make sure to add it while the tea is hot for the best dissolve.
Course Drinks
Cuisine English
Keyword Cream, Iced Tea
Servings 1

Ingredients

Instructions

  1. Brew tea at double strength for 3-5 minutes. Make sure to remove tea bags promptly!
  2. Add sugar or sweetener if desired.
  3. Allow tea to cool in the refrigerator.

  4. Using a whisk or a hand-mixer, beat the cream until it just begins to froth and thicken – before peaks begin to form. Stop!
  5. Pour cooled tea over ice in a tall glass, leaving room at the top.
  6. Spoon in the cream.
  7. Watch in amazement, post on Instagram, etc.
  8. Sip away!

 

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See all our new iced tea recipes!

Coffee Scrub for Face and Body

Why pay for a fancy scrub when you can make one at home using fair trade ingredients?

To make this scrub, we mixed Equal Exchange’s Palestinian Organic Virgin Olive Oil and ground Organic Coffee (both known for the antioxidents they contain) with brown sugar (for exfoliation).  For little extra tingle, you can add a few drops of tea tree oil, too.

 

Coffee Scrub Proportions:

  • 1/3 cup ground coffee
  • 1/3 cup brown sugar
  • 1/4 cup olive oil
  • 1-2 drops tea tree oil (optional)

 

A bowl of ground coffee and sugar sit next to a measuring cup of oil and some measuring spoons.

Instructions:

  1. Mix coffee and sugar.
  2. Stir in olive oil and tea tree oil to form a paste.
  3. Get your skin wet and apply the scrub to your face or body. Rub it in, using a gentle circular motion. (Sensitive skin? Test your scrub on a small patch of skin first.)
  4. Rinse well with cool water. Ahh!

 

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Sun Tea

Here comes the sun! On a hot day, it’s easy to make a refreshing beverage from fair trade and organic tea without turning on your stove, as long as you don’t mind waiting. Tea leaves will impart their flavor to water at any temperature – and a blast of sunshine speeds up the process. It’s so simple, we hesitate to even call this a recipe, but here goes:

 

 

a pitcher of tea and a cup
5 from 1 vote
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Sun Tea

This tea can be made with your favorite variety of organic black, green or herbal tea.

Course Drinks
Servings 16

Ingredients

  • 1 gallon cool, filtered water
  • 8 bags organic tea
  • simple syrup, honey or agave
  • lemon, desired
  • ice

Instructions

  1. Fill pitcher or gallon-size canning jar with water.

  2. Add eight teabags and leave in the sun to steep.

  3. Wait 2-3 hours, until the tea is the color you prefer.

  4. Sweeten with simple syrup, honey or agave and add lemon.

  5. Serve over ice.

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Decaf Coffee: We Remove Caffeine, Not Flavor

Experimenting with ways to eliminate those too-much-coffee jitters or sleep better at night? You don’t necessarily need to give up coffee. Decaf can be a satisfying substitute — especially when you choose a decaf made through an all-natural process that leaves the flavor intact.

What is Caffeine, Anyway?

Go-juice. Caffeine fix. Jolt of joe. Day-starter. Jet fuel. All these nicknames for a cup of coffee refer to properties that come from caffeine. But what is caffeine? It’s a substance that naturally occurs in coffee beans — likely the reason why humans domesticated the coffee plant in the first place. Speaking more precisely, caffeine is an organic compound, a stimulant chemically derived from xanthine. It temporarily blocks adenosine receptors in the brain and stimulates parts of the central nervous system.

So, caffeine is a drug — a legal and popular one. It wakes you up, makes you feel more alert. It keeps you up, staving off drowsiness. But what if you don’t want that?

If you’re trying to cut out caffeine, one option would be to simply stop drinking coffee.  But if you’ve come to truly love the taste and smell of coffee, the way I do? If you appreciate the feel of a warm mug in the hand? If you look forward to the morning ritual of brewing a pot at home or sipping a cup in a cafe with a friend? Well, quitting can be hard to do.

A better option: you could switch to decaf.

Why Try Decaf? (Or the True Story of a New Decaf Drinker)

Decaf gets a bad rap. Before I ever tried it, I heard lots of negative things about how it tasted. But when I decided to switch to decaf, I was pleasantly surprised. True confession time: I honestly couldn’t tell the difference between my old regular coffee and the new decaf varieties I tried.

One explanation for this is that the decaf I was drinking was high-quality coffee — 100% organic Arabica beans, sourced from farmer co-ops in direct trading relationships. It had been roasted by people who really knew what they were doing and it was freshly ground. The all-natural decaffeination process probably also helped. Still, I was surprised how little I missed what I’d always thought was an essential component to coffee.

When you think about it, though, there are all kinds of ways people modify coffee already. Many of us add milk or sweeteners or both. We serve it over ice. We experiment with different brewing methods. And we all have different sensory equipment — different taste buds, different receptors. Why not give decaf a spin and see what YOU think?

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Equal Exchange’s Decaffeination Process

Equal Exchange’s decaf coffee is decaffeinated with a process called CR3 Natural Liquid Carbon Dioxide Decaffeination, first patented in Germany in 1970. Here’s how it works:

  1. Unroasted (green) coffee beans are moistened with water and pressurized in a chamber with liquid carbon dioxide, which draws the caffeine out of the bean.
  2. The CO2 is circulated through an evaporator to separate the caffeine from the CO2.
  3. The CO2 is then recondensed and recirculated through the coffee. This cycle repeats until the decaffeination is complete.
  4. The coffee is dried to return it to its original moisture content.

The use of carbon dioxide and water poses no risk to your health (think of carbonated water – it contains the same natural liquid carbon dioxide). This process removes 99.9% of the caffeine, yet leaves the bean and its natural oils intact.. These are the two reasons why Equal Exchange switched from offering Swiss Water Process in 1996 to the CO2 process — more caffeine is removed and the taste is fantastic!

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Terri’s Pasta Salad

This savory staple is great for picnics, barbecues, or an easy dinner on a warm night. Stop yourself from eating it all in one sitting — we think it tastes even better the next day.

 

a bowl of pasta salad with vegelables sits on a wooden table next to a fork
4.5 from 4 votes
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Terri's Pasta Salad

This is the best version of the classic American pasta salad we've ever had. We used fair trade Organic Olive Oil from our partners at PARC in the West Bank in the dressing.

Course Salad, Side Dish
Cuisine American
Servings 6

Ingredients

  • 1 lb short pasta, like radiatori
  • 4 pieces bacon
  • 1 pint cherry tomatoes
  • 2 cucumbers
  • 1/2 red onion
  • salt to taste

Dressing

  • 3/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/8 cup grated parmesan or other hard cheese
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • 4 tsp sugar
  • salt to taste
  • fresh ground black pepper

Instructions

  1. Boil the pasta in salted water according to package directions. Drain and allow to cool.

  2. Cook bacon until crisp, then chop.

  3. Quarter tomatoes and slice cucumber.

  4. Dice onion into tiny pieces. Soak in cold water to reduce its bite. Drain well.

  5. Mix pasta with vegetables and bacon. Salt to taste.

  6. Blend all dressing ingredients and toss with pasta. Add more salt and pepper to taste.

 

 

Why Two Kinds of Olive Oil?

Since 2011, Equal Exchange has carried organic olive oil from Palestinian farmers. West Bank families produce this special oil from olive trees that have been passed down from generation to generation. We’re pleased to be able to work with the Palestinian Agricultural Relief Committee (PARC) an NGO that helps to organize and assist farmers in order to test their oil’s quality, bottle it, and bring the product to market.

But true partnerships must weather ups and downs. In October and November 2018, the annual olive harvest in the West Bank was the smallest in over a decade. This was due to a number of factors such as climate change-induced drought and the presence of olive flies.  Some farmers had yields as low as 20% of normal, causing great economic hardship.

Agriculture has always been a risky business. If you’re an independent small-scale farmer, a bad season or two can shut you down. That’s why Equal Exchange acts in solidarity with our partners in 20 countries around the world — including PARC — by providing pre-harvest financing, paying higher than the fair trade minimum price, and being as consistent and transparent as we can. We do all this with your support!

Because of the poor harvest and lower total yields in the West Bank, less olive oil hit the threshold of Extra Virgin this year, so we weren’t able to buy as much as in years past.  And as is always the case with supply and demand, when supply is cut, prices go up. Despite these challenges, we’re proud to have been able to pay olive farmers more this year.

Two men and a woman reach up into the branches of an olive tree
Family farmers prune their olive trees in the West Bank

 

What’s the difference between Virgin and Extra Virgin Olive Oil?

Because of the limited supply of Organic Extra Virgin olive oil, Equal Exchange is offering a brand new product — Organic Virgin Olive Oil — at a slightly lower retail price.

But what’s the difference? Extra Virgin olive oil is the highest grade of virgin. It contains no more than 0.8% free acidity. Organic Virgin olive oil, in comparison, has a free acidity that ranges from 0.8-2.0%. Both kinds of olive oil we buy from PARC are 100% certified organic. Both grades are unrefined, derived from the olive fruit by cold mechanical extraction (“cold-pressed”) without fillers or chemicals.  Both can be used the same way — cooked or uncooked.  Let us know if you can even taste the difference!

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 About PARC:

PARC is a leading Palestinian non-profit involved in rural development and women’s empowerment. It works with cooperatives and reaches more than 6,000 members. Our work with PARC fits with the larger Equal Exchange mission of providing assistance to small-scale farmers around the world so they can run businesses that help to sustain their families.  PARC offers these farmers an important economic opportunity, since markets for their goods are severely restricted due to the occupation.

This summer, we’re expanding the range of products from PARC that we carry. Starting this July, look for packages of maftoul, freekeh,  za’atar, and dates, all sourced from small-scale farmers in the West Bank.

 

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