We’re excited to announce that Equal Exchange has a new storytelling podcast, The Stories Behind Our Food! Here’s the first episode.
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Danielle:0:17I’m here to introduce the new Equal Exchange podcast, The Stories Behind Our Food. My name is Danielle Robidoux and I’m here with my co-host Kate Chess.
Danielle:0:29I’m also here with Susan Sklar, who’s been a worker owner, at Equal Exchange this year for 15 years.
Danielle:0:34And she will be talking about her personal experience with the cooperative movement from when she grew up, all the way to now
Kate:0:47— focusing on the groovy seventies!
Kate:0:54All right. Susan, where did you grow up? Where and when? And what was your experience of food?
Susan:1:00I grew up in a very, um, kind of conformist time when it, when it comes to food, when it came to food and I grew up in Scranton, Pennsylvania, a pretty conservative area. And in my city, the ethnic food consisted of Italian food and Chinese food at the local Chinese restaurant that was pretty, um, pretty bad. I had had the floppy chow mein and all that stuff. Um, so food was, it was very, um, a rigid that world. And in addition to that, my mom really didn’t love to cook. Um, so, you know, she would make frozen vegetables, frozen peas and carrots. Um, we had iceberg lettuce salad with Russian dressing and all of that stuff. So when I went to college I started at University of Pittsburgh in 1972 and at that time I met someone who was a boyfriend who was older than I was and who introduced me to the wonderful world of food co ops. And it was totally revolutionary for me. I did not know about things like brown rice granola. I had heard about those things, but, um, I was a pretty mainstream kind of eater and I’m again, and I didn’t cook very much at all. So that was, those were my origins. Yeah.
Kate:2:57What was going to the food co op like to a grocery store of the time?
Susan:3:01Oh, it was like night and day. It was totally different. Um, the whole shopping experience was um, you know, these kind of gleaming aisles full of boxes and cans. I mean, we still have that today, but there really were not that many fresh vegetables or there were no natural foods back then. So, um, it was pretty sterile I would say, and I hardly ever went to the supermarket Spec then. So, um, when I went to this co-op in Pittsburgh for the first time, it was magical because it was really like going back in time, it was old fashioned looking within a storefront and had a wooden floors and all kinds of foods that I had never seen before. There was arrowroot powder in little bags. There was burdock root, there was fresh ginger. It was crazy. Um, I just had never really encountered foods like this before, so it really rocked my world in terms of the types of food that were out there. And um, I also began to meet different types of people who were very, very interested in where food came from. And um, were interested in small farmers, um, you know, and um, local farmers — things I had hardly ever thought about. I think the only time I had ever thought about those things was when I — there was a big farmer’s market in the summer in Scranton and I used to go once a year with my mother and see all the fresh peppers and um, you know, various types of eggplants and various types of vegetables and would get very excited by that, that, but that was once a year. So here was a store that was really focused on food. People were participating, there were all these new kinds of foods. There was all this, these discussions going on about whole foods and natural foods and organic foods, something that I hadn’t heard about at all. And it was really pretty riveting.
Kate:5:11How would you characterize the other people who shopped at the Co op?
Susan:5:16They were different than people I hadn’t encountered before. Um, first of all, it definitely a lot of women, more women were involved, um, which, you know, usually when you would go into a supermarket or just about any type of business in those days. Men were in charge. Um, things have definitely changed since then. But um, in 1972, it was really refreshing to see a lot of women taking leadership roles. Calling meetings, running the co op, um, and making decisions. So that was also revolutionary and um, it was eye opening for me. It really, really changed my world.
Kate:5:59You’re talking about other people taking part where there rules for this co op who could be a member who could shop there?
Susan:6:06Yeah. This was um, in the old days of Co ops you had to join you how to become a member, so you paid your dues and you also had to work. So you had to bag rasins, you had to bag nuts, you have to put it. I don’t remember how many hours it was, but you really had to work there. There was no opting out and in so doing, you really got to know the other people who work there and you got to know their styles and there were definitely lots of rules about how to do things. Um, but it was very community oriented and you know, you did have those interesting conversations with people while you were working. So, um, it was very, very interesting. It was much more, it felt more participatory, more democratic, and even me as a new person who was, I’m pretty ignorant about a lot of the new foods that people were starting to eat and think about and this whole natural food movement, people cared about what I thought and that was interesting to me too, that um, you know, I could be part of this and you know, there were meetings, there were all sorts of discussions about what kinds of food to bring in and it felt very, very different than the world that I had been part of in Scranton, Pennsylvania.
Kate:7:30Yeah, definitely. Do you feel like there was a learning curve for you at all or like you were this person, you’d been eating iceberg lettuce and now you’re exposed to burdock root were you an immediate convert or … what was that like?
Susan:7:44No, it wasn’t an immediate convert, you know, I was 18 and there are many, many years of um, um, conformist eating that had taken place. But, um, I, I would, I started experimenting and actually, um, I had, I was part of the food plan at the University of Pittsburgh. That’s where I was going to school and I would go in and see all of this really, you know, institutional food and didn’t like it very much. So I started actually cooking, um, at the end of my, um, dormitory there was one little room with a stove and I just started cooking brown rice and cooking fresh vegetables and sustaining things, eating Tofu, um, and actually I became a vegetarian, um, during those years. And so I started experimenting, but you know, when you’re going to school for the first time was the first time I was living away from home. Um, you know, there’s all these new things hitting you, so I just didn’t have that much time to devote to planning meals and cooking and um, and all of that and working at the food co op. But it happened gradually, but it really, you know, there was a seed planted and it really started growing from that point and it really, it really changed who I was. So it’s very, very important for me.
Kate:9:09Were the work shifts you talked about always fun or where are they ever kind of a drag? Was there any drama? You’re describing a perfect utopia!
Susan:9:17It was no, no, it was, it was not utopia and there were, there were still people with disagreements and different ways of doing things, but um, it was just nice to be able to talk to people openly and to, um, for, for there not to be as much of a hierarchy as I saw in other places. Um, I remember a conversation which I thought, which I still think back to, um, which was pretty humorous, which was um, a group of, there was a meeting called to talk about whether we should thank people who shopped at the co op. So when somebody, if you were a cashier and you were taking a turn as a cashier rather than bagging something, um, should you actually thank the person who shop there because it was their co op too and why should you be thianking them for shopping at the co op? So we had a very earnest, serious conversation. Everybody was really very, very intense about this, talking about whether to thank someone when they shopped and they know they were checking out at the co op. So I think at the time I was definitely, I don’t know if I was smiling during the meeting, but I was smiling to myself because I thought, wow, this is intense.
Kate:10:36What was the role of the consumer? This cooperative — you’re talking about people, they don’t need to be thanked because they have ownership too. Can you talk about that?
Susan:10:46Yeah. Um, I mean you couldn’t buy natural foods, organic foods anywhere at the time in the seventies. There were some small natural food stores opening up that were, they were called health food stores, but really if you wanted to start thinking about and start using this kind of food, you had to go to a coffee shop, which is what made them so, um, interesting at the time. And so people would come and they would be looking for certain things, you know, they, maybe they were just becoming vegetarians and they were looking for non meat alternatives and they would ask for things. And there were, there was a bulletin board and so you could put up what you were looking for and you could ask for the people who were ordering things to order certain types of foods. I mean, this is all something that now we’re more used to at this point, but back then it was, it was quite different.
Kate:11:40Yeah, it’s interesting. My experience at co ops today is that not everyone who shops at them as necessarily an owner or a member. So I think of the person ringing people up and the customer is being a different category. But you’re saying literally every single person who shopped there was also a member. Is that correct?
Susan:12:00At that time? That was true. And I think today there’s a mixture. I mean, I think most co ops who have gone the way of you can just pay your dues. You don’t have to work. Um, and because people are so busy and people don’t, don’t, um, participate, um, directly with work shifts. But, um, there was something very, very nice about that. And there was a deeper connection between people and their food and people participating in this store. And people thinking more about farmers and people coming up with suggestions about where to get food. Um, and that again, that was very democratic because people could make different kinds of choices and could influence the whole shopping scene.
Danielle:12:57Susan, can you talk a little bit more about the culture of democracy within the cooperative and was there a voting structure? Um, did people get voted in as a consumer, as a part of the cooperative or…?
Susan:13:09No, there was, there was no, um, there was a voting in um, because it was, again, it was very open. It was inclusive. So if you were in the community and you wanted to be part of this endeavor, you could be part of it. So yes, there were definitely meetings, meetings about how long to work and when to work and scheduling. And um, there were definitely, you know, managers, um, when people who coordinated different things, um, but it, yeah, people were involved, they were welcomed in and um, they didn’t have to be voted in.
Danielle:13:57What are your thoughts on kind of the evolution of that from your experience in your food cooperative and kind of the experiences that are typical of someone who is part of a consumer cooperative now? And what are your thoughts on that?
Susan:14:14Yeah, I mean, again, we’re all so busy. We’re running around, you know, we’re texting and we’re doing so many — trying to do so many different things and we’re commuting and um, there’s not a lot of time. So people have opted out of that direct participation and um, I think there’s, there’s something that’s lost with that. It becomes much more of a, uh, just your basic shopping experience. So when I moved to Providence, like over 20 years ago, um, I guess the last food co ops, and this is Providence, Rhode Island, had they had, they had just ended and so we were stuck shopping as you know, regular old supermarkets. Um, it was really hard to get natural foods and I, I’m, I’m no longer a vegetarian, but it turns out my daughter is now a vegetarian and um, it was hard to get those special foods that she, she liked to eat and then also that we’d like to eat. So, um, you know, it was hard to find those foods and we were actually quite pleased when — at least I was — when Whole Foods moved into the area and it was like eight blocks from our house because it was very, very convenient to go there.
Kate:15:35When was this?
Susan:15:35That Whole Foods moved in, I would say probably about 10 years ago. Um, you know, so then you could get all the specialty seitan and all the, you know —
Susan:15:49Yep. All the specialty items, um, and nuts, um, that you were looking for and all the frozen natural foods, you know, all that stuff. So all that was all. That was great. But it didn’t really replace a food co op because it was more like a big, you know, grocery store. I can, I guess the main thing that was, I mean, in addition to having natural foods and organic foods, the main thing that was really different is as soon as you walked through the door, you were hit with the big fruit and Veggie section, you know, all those beautiful stacked fruits and veggies. So that was, that was, um, very nice. But, um, you know, it’s expensive shopping there. And um, and then over the years I began to notice that Whole Foods was replacing a lot of the brands and the smaller brands with their own brand, the 365 brand and they were working with economy of scale and just producing these cheaper products that actually shut other people out. Um, so that was distressing. And um, I think for me, you know, I turned a corner when Amazon bought Whole Foods just recently and it really started to have a much more corporate feel and for me it feels like, um, Amazon is taking over the world and that people are not going to have that direct connection with their food the way they used to in co-ops. But the good news is that for about 10 years, people in Providence have been working on putting together a new co op, a new food co op, and, and after many years and after thinking that it was never going to happen, um, it’s actually opening up this November, so I’m very about that. Um, I became an investor, um, and as soon as they open up in November, I am totally leaving Amazon-Whole Foods and switching over to, um, to the new co op. So I’m very, very happy to be getting back to my roots.
Kate:18:08Yeah, that’s good news. Should I talk about cost, now just a little bit? I know Whole Foods people call it Whole Paycheck. It’s got this reputation as this elite, expensive store, which it deserves. A lot of things are priced high there. Uh, but people that reputation carries over to the co ops that exists today. I think. I feel like a lot of folks think of co ops is elite and expensive. Was that your experience at this co op and Pittsburgh?
Susan:18:34No, I mean it was just the opposite actually. I think one of the reasons that food co ops were formed was to, um, cut down on expenses and encourage people to buy things in bulk, actually cut down on packaging, you know, to, you know, for environmental reasons. People came with their jars and their cloth bags to carry things home in a, you were encouraged not to use paper bags or not to use plastic but grocery bags. So, um, it was something very, um, economic about shopping at co-ops. I think that some of the cops today have to jack their prices up and that’s unfortunate. I really don’t know what it’s gonna look like at the this new co op. But um, yeah, they kind of have, um, generated this image of elitism and I think that’s really not how they started. They were really a store for, for people. Um, they were like buying clubs in the beginning and um, so I think there’s some part of the population that is moving back towards buying clubs, um, and trying to buy things more economically and trying to make choices about purchasing organic food and local food. And I think that partly comes from a food consolidation that’s going on out there. There’s, um, all of these large corporations that are buying up smaller brands and changing the ingredients, eliminating them, jacking up the prices again. Uh, so I think it’s interesting. I feel like we’re moving back to the time of people thinking about these issues again, from an environmental point of view and from an economical point of view and even from a community point of view and trying to get more of a sense of connection with other people.
Danielle:20:37What’s been your involvement in the new food cooperative in Providence and what kind of structure are they taking on? Is it that you buy into the providence cooperative and do you have to put in the hours or work at all to be a part of it or…?
Susan:20:53So because I’m one of those extremely busy people that commutes to work and actually work at Equal Exchange, which is a cooperative. Um, and I’m super busy. I have not. And also I was also one of the people who lost hope that the cop was actually going to be built there because it takes so long. I haven’t been that involved. I was approached. I actually called them and told them I wanted more information. Then I was approached and asked to be an investor and I became one and actually somebody here at Equal Exchange who works here is on the board and so I keep asking that person what’s going on for updates, but I am not really as informed as I should be. However, I’m going to get involved! Much more involved as soon as I can switch over and there’s a place for me to buy food and I can start planning on what I’m going to buy and start stocking up. I will know more. But right now I don’t know that know that much.
Kate:21:48That’s fair. Yeah. I think it’s interesting. I’ve heard that the Park Slope Food Co op in New York still requires members to work and that’s become less common. All members at Park Slope have to work and that itself seems to me sort of democratic because whether you’re an investment banker or a, you know, a dog walker, you have to put it in the same hours, your time, even though you may feel like your time is more valuable than someone else’s, you have to put in x hours per week in order to maintain your membership at the Co op.
Susan:22:22Yeah. I’m not sure how I feel about that. I, I do feel like there are people who have incredible time constraints on them. Um, and they shouldn’t be allowed to maybe pay a, a fee, a big fee and not have to work directly. I think that might shut a lot of people out, particularly people with families and with, with young children.
Kate:22:46Right. In fact, low-income people, people working multiple jobs maybe don’t have time to ever go to the co op.
Susan:22:52Exactly. Exactly. So I think there is, but then again, if you’re low income, you’re not going to be able to pay a big fee to become a member of the co op. So, I mean, that might argue for some sort of sliding scale, um, membership as well, and that’s something if you’re part of the Co op you can talk about with other people and you can advocate for it because there’s room for people to talk to each other, which is very much the point. Yeah. So, you know, it’s, it’s no accident that I moved from the world of food co ops, um, to housing co ops. I lived in houses over the years and participated in meetings and shared the cooking. And then, um, I ended up working at Equal Exchange, which is a cooperative and we meet and we vote on things like change of location, change of production, we vote new members in. We have a much less hierarchical style here. And um, that’s part of who I am. It’s actually an essential part of who I am. And it all started with the Semple Street food co op in Pittsburgh.
Kate:24:06Do you think that’s a personality thing or do you think that you developed a set of skills or a set of interests because of this?
Susan:24:15I think I was influenced by the Co op movement because I came from a pretty, I came from a nuclear family, Jewish American nuclear family, pretty standard, pretty top down now with my father being the picture and all of that. Um, and my mother being the cook, she cooked every meal and no, this really influenced me a lot. I mean, you could also say that it was part of the seventies too. There was a whole alternative lifestyle being developed. People were changing, people were acting different, people were exploring different ways of interacting and being democratic and I’m buying things and eating their food and, and, you know, politics. Um, so I think I was influenced by everything that was going on in the seventies and I think the food co ops, we’re part of that. Um, and it was just a different way of interacting with people and the world. And after living in the nuclear family for 18 years, I was ready for that. I really, really liked it. I have to say probably to the feminist movement was part of that as well because I was pretty traditional. Good little girl. And so it just allowed me to branch out more, do more things, take more leadership roles, and um, have more fun.
Kate:25:41Is the world moving in that direction in your opinion since the seventies or has there been a sort of backswing? How can we get that feeling back?
Susan:25:49That’s a great question. I do think with the over corporatization of the world and you know, it’s all just living in these very tight bottom line types of structures, living with them. Um, there is a move back to getting more of a sense of community being more directly involved. Um, even, you know, in, in politics with the Bernie Sanders campaign, people getting much more involved in directly engaged. Um, it is almost a, I think a reaction and it’s really frightening when you look at all the, you know, in terms of food and frightening in many ways, but when you look at food, um, and you just see that there are no pen, large mega companies that own all the small brands and are controlling what we eat and how it’s sold. Um, it doesn’t give you that warm fuzzy feeling. I think that it’s great that people are getting more involved and I’m not, I don’t think it’s everybody, but I do think there is some movement in that direction and I’m really happy about that.
Kate:27:12Thanks for taking the time to talk to us and taking us back somewhere we haven’t been. We hope that the Providence Co op, this everything you hope it will be in that you can take an active part in.
Susan:27:23Thank you very much. This. This was great. Thanks for having me.
We collected some of our favorite creative, yet simple display ideas for Holiday Sales! Check them out on our Pinterest Board>> and view inspirational examples below.
Use Inexpensive & Attractive Display Materials
A sparkling, lighted display draws in shoppers, using wooden crates to add height and extra shelving. We also offer chocolate and tea racks for purchase. Garlands can drape the front of your table. You can bring greenery and pine cones indoors for a gorgeous, natural and economical display. Burlap coffee bags make an eye-catching table cloth or backdrop that couldn’t be more relevant to the products you’re featuring! Order authentic burlap bags that were used to transport coffee beans to Equal Exchange for $2 each.
While you’re at it, why not add on some free promotional materials like posters, pamphlets, stickers and comic books for your table? We recommend promoting your sale early to drum up excitement. Putting up our holiday sale poster with your event details and getting the word out using our e-newsletter template is a great way to do this. We’ve also created a shareable photo collection. Pull holiday images to make your own promo materials.
Showcase Equal Exchange Products in Ready-to Gift Ways
Pre-assembled gift baskets full of fairly traded goodies for people who want gifts to grab and go. Offer a variety of price points to fit every budget. Themed baskets like a “Baker’s Basket” including chocolate chips, baking cocoa, olive oil and high cacao content chocolate bars make choosing gifts fun and easy.
Move over, wine! Suggest a bottle of organic, fairly traded Palestinian Olive Oil as a unique & meaningful gift. Tea-towels or silk scarves from the thrift store make beautiful and reusable gift wrap.
Don’t forget to order our free gift tags that can be attached to the bottles to give the gift recipients more information about this very special olive oil!
Our chocolate minis packaging kit contains 35 acrylic bags that can be filled with 25 dark chocolate minis. Add holiday stickers and voila! We find that $8 a bag is a fair price that covers your costs with a bit extra left as profit. Recommend them to shoppers as the perfect “little something” for a teacher, mail-person or neighbor.
Sell Other Fair Trade Items that Coordinate with Equal Exchange Products
Serving trays, coffee mugs, and cup cozies from the Fair Trade organization Ten Thousand Villages complement coffee, tea and cocoa and make perfect add-ons at your sale table. If you want to include more crafts at your sale, Ten Thousand Villages has an extensive selection of Fair Trade garlands, ornaments and nativities that can be purchased at discounted prices for groups who want to offer crafts for sale at events on consignment.
Attract Customers and Increase Sales
Break up a chocolate bar into bite-sized pieces and offer samples of flavors people may not have tried, like our wildly popular Lemon, Ginger and Black Pepper, Panama Extra Dark 80% or Milk Chocolate with Caramel Crunch and Sea Salt. They won’t be able to resist picking up a few bars for themselves as well as for gifts!
Brew up a carafe of coffee or hot cocoa for samples. Equal Exchange has compostable 4oz size sample cups and airpot labels so folks know what they’re tasting and can buy it from your table. If samples aren’t in your budget, charge just enough to cover your costs (about $0.15 per cup on average ). You could even charge a little more and use this as a fundraiser for your group.
Did you know that our best seller, Organic Breakfast Blend coffee, is the perfect coffee to feature at your sale? It’s not only most popular… it’s also our lowest-priced coffee! Your group makes a profit while offering a high-quality, fairly traded coffee for less than what most stores charge. And buying Equal Exchange coffee helps small-scale farmers stay on their land, supports your own organization and members get delicious coffee at a great price. What shopper could pass that up?
DIY Gift Ideas
Feeling crafty? Fill tin-tie bags with whole bean coffee from bulk 5lb bags and decorate the bags with stickers and markers. Tie chocolate bars with ribbon and sell them as a bundle with a price incentive like 5 for $15. You’ll sell more and customers have an instant gift.
Try your hand at creating a bunch of “tea-trees” with green and peppermint tea bags for fun gifts that also double as display! Or pre-assemble the ingredients needed to make Fair Trade brownies or cookies in mason jars and include the recipe.
Love to bake? Offer treats made with Equal Exchange products for sale. Browse recipes made with fairly traded, organic ingredients like chocolate caramel pecan pie!
Share your displays with us!
You probably already know that cacao is the crop from which cocoa and chocolate are made. West African countries like Ghana and Côte d’Ivôire produce most of the world’s cacao. Starting a few years ago, labor abuses in West Africa began to get international attention. You may have heard about poverty wages, unsafe working conditions, the worst forms of child labor and even modern-day slavery. You may have heard that farming practices that damage the environment were common, too. But what’s going on with that now? Have things gotten any better? Let’s take a look at the current state of affairs in the chocolate industry, and what you can do to help.
Every two years, a global consortium of organizations, including Green America, the International Labor Rights Forum and Oxfam, publishes a report called The Cocoa Barometer. Though minor progress has been made in the industry in recent years, the 2018 Cocoa Barometer doesn’t show much good news on the horizon for cacao farmers. As the executive summary puts it, “If business as usual continues, it will be decades – if ever – before human rights will be respected and environmental protection will be a basis for sustainability in the [cacao] sector.”
Here are some of the biggest challenges:
Between September 2016 and February 2017, the price of cocoa cratered, dropping from around $3,000 per ton to below $1,900 per ton. Smallholder farmers are most vulnerable to price drops and, without a guaranteed minimum price, they bear all the risks of a volatile market. They can’t afford it! A report by Fairtrade International calculates that farmers in Côte d’Ivôire earn an average income of just $0.78 per day. That’s 37% of what’s considered a living income in rural Côte d’Ivôire.
Though growing and harvesting cacao can be hazardous for anyone, the report estimates that in West Africa alone, over 2.1 million children currently perform this work. The 2018 Barometer reports that “not a single company or government is anywhere near reaching the sector-wide objective of the elimination of child labour, and not even near their commitments of a 70% reduction of child labour by 2020.” In fact, the number of young workers has risen in recent years. The report notes that because child labor “is a symptom of deeper problems, it will not be eradicated without tackling systemic poverty.”
Financial insecurity can exacerbate the worst form of child labor — slavery. Green America reports that sometimes, farming families “are in such dire means of desperation for the money companies contracted by the chocolate industry promise, that they sell their own children into the illegal and inhumane child labor industry.” The Food Empowerment Project cites Abby Mills, Campaign Director of the International Labor Rights Forum, who says “every research study ever conducted in [Western Africa] shows that there is human trafficking going on, particularly in the Ivory Coast.”
Historically, cacao has been a slash-and-burn crop. But global cacao production has increased fourfold since 1960 and now, more than ninety per cent of the region’s original forests have been destroyed. The Barometer attributes this damage to a combination of “corporate disinterest in the environmental effects of the supply of cheap cocoa, and to an almost completely absent government enforcement of environmentally protected areas.”
These problems are hard to tackle — and big corporations aren’t doing enough. The Hershey Company, Kraft Foods, Mars Incorporated and Nestle signed the Harkin-Engel Protocol in 2001, showing they were aware of the problem and resolving to take action. But as the continued rise of child labor in the cocoa industry shows, the Protocol has failed.
What can we do, as individuals? Here are some suggestions for disrupting the “business as usual” attitude that the Cocoa Barometer talks about.
You can tell your friends about what’s happening in the West African chocolate industry. Show them the 2018 Cocoa Barometer or Equal Exchange’s Chocolate Infographic.
You can let big companies know that you care about this issue and that you’re paying attention to how they handle it! Write to Harkin-Engel Protocol signatories, or tag them on social media. These big players need to hear from customers that abusive practices aren’t acceptable, so that they have motivation to change their systems.
You can opt out of chocolate produced by the worst forms of child labor and forced labor. Eat less chocolate or — even better — switch to fair trade chocolate that’s traceable, so you can feel confident about the conditions under which it was produced. Find out which brands are rated highly on Green America’s Chocolate Scorecard.
We currently source 100% of our cacao from Latin America. We work only with democratically organized groups that are part of the fair trade system and have the vision of improving the lives of farmers and their communities. We visit our partners, with whom we’ve established personal relationships. They are not slaves or children working in inhumane conditions — they’re smallholder farmers who are proud of their work and want to sell organic cacao for delicious chocolate through a fair system. The fair trade minimum price Equal Exchange guarantees and the advance credit our partners receive helps them weather the ups and downs of the market, improve their farming practices, and plan for their families’ futures.
And you’re among the first to know about an exciting new development! Our Chocolate Team wants to share the following BREAKING NEWS:
Equal Exchange is committed to supporting authentic, transparent and democratically structured supply chains worldwide. In the context of abuses in West Africa, we have connected with a group that is working hard to create an alternative. This year we have begun a relationship with a fair trade cacao cooperative in Togo, in West Africa, and we look forward to using their beans in our products beginning as soon as Spring 2019.
Chocolate shouldn’t be cheap. It should be fairly produced, and delicious!
Why not browse Equal Exchange’s selection of Fairly Traded and Organic Chocolate!
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“Child Labor and Slavery in the Chocolate Industry” by The Food Empowerment Project.
We recently interviewed Cristina Liberati, who administers grants that support farmer cooperatives in Latin America as they improve their quality, productivity, and financial stability. Because of this project, small-scale cacao producers in rural areas can taste samples of the product they grow and assess its quality. This democratization of knowledge makes it possible for farmers to participate fully in a global market! Read the interview below to learn about how Cristina got her start in the chocolate industry, the unexpected spicy perks of international travel, and her hopes for the future of fair trade.
Q: Hello, Cristina! What is your position at Equal Exchange?
A: My position title is the Grant Projects Manager. Grant projects have been a part of Equal Exchange’s past for some time, but starting in around 2010, Equal Exchange partnered with another chocolate company, called TCHO Chocolate, in San Francisco, to apply for a grant from the United States Agency for International Development (USAID), so those are funds from the US government that are used to support projects in developing countries. And this is a multimillion dollar grant and has involved four countries in the last seven years — Peru, the Dominican Republic, Colombia, and Ecuador — and as a result of its scope and size, it’s the largest grant project that Equal Exchange has ever done.
Q: You get paid by Equal Exchange, but your work is in this sort of development realm, non-profit, aid work. Is that correct?
A: It’s a complicated question. I am a worker-owner at Equal Exchange, but for any time I spend on the grant, we actually get reimbursed by USAID.
Q: What value do you think this work has to Equal Exchange’s business?
A: Equal Exchange is a funny company in that we are a for-profit business with a social mission, and there are benefits to doing this kind of work that are not quantifiable — you can’t say “oh, well our sales tripled because we did a project in the Dominican Republic with a cacao cooperative.” But there are specific activities that we’ve done that do contribute to our commercial activities, such as improving the quality of coffee and cacao coming from particular groups, which is a clear connection to our being able to provide higher quality products to our customers. We purchase organic, and it is a major challenge for organic farmers worldwide to produce as much raw product as their neighbors who are producing with conventional methods and chemicals, so part of our project is working with small farmers to improve their productivity. Which helps us! And, finally, we work with the co-ops to improve their financial management practices. It’s always better to have a partner who is financially and managerially stable than one who is not. And unfortunately, that’s more the exception than the norm for agricultural cooperatives.
Q: What was your job before this? Your job description, which lists all your various duties, is really overwhelming! How did you get into this, how did you prepare for it, and what else have you done?
A: Before coming to Equal Exchange, I worked for TCHO Chocolate, who we partner with on the grant. I was hired there as a tour guide of the chocolate factory, and that really helped me to learn the chocolate business from the other perspective — you know, working with consumers and also having to explain production of cacao to people who know very little about it, and learning at the same time, myself. That was a great introduction into the world of chocolate. Prior to moving to San Francisco, I did go to graduate school for International Affairs, and I have lived in Latin America and studied in Latin America for a number of years. Because that’s where we primarily carry out our grant activities, knowing the language very well and knowing the culture to a certain extent helped prepare me for this work.
Q: The grants cover both cacao, coffee and banana farmers. All these crops may be grown in the same regions, but they’re totally different businesses. And you’re also working with project coordinators and grant consultants. What are your relationships like with all these different kinds of people? How do you balance that?
A: It’s a fun challenge, for sure. I have regular calls with each group or consultant that we work with, and that really just helps to keep on the same page of how the activities are developing. We also through our grant program helped to organize 15 different cooperative exchanges, where we brought different representatives from the farmer groups in our project together, to share information and learn about the activities they were doing and about those crops. I think my job is unique in that I get to serve as a nexus for all that information, so if I learn about how one group is, say, for example, identifying local trees with great productivity characteristics and cataloguing them, I can share — with their permission — what they’ve learned with another group who’s interested in the same type of activity.
Q: What about your traveling?
A: I travel about 30% of the year, and oftentimes what I’m doing is visiting with the cooperatives that are part of our project to see how the activities are playing out in person. Also, to troubleshoot any issues they might be having, because sometimes it’s hard to get people to talk about challenges and issues over the phone. It’s also great to just meet face-to-face with folks every once in a while. The other primary thing that we’re doing when we’re visiting our partners or these countries is holding workshops or the exchanges that I talked about, amongst different producers.
Q: Do you have trouble keeping people straight, just because there’s so many people?
A: Not really. I’ve been working with the same people now for almost seven years. The cooperative in the Dominican Republic has 10,000 members, so I don’t know everyone. But there are teams of people that I’ve worked with over and over. On farm visits, I try to visit farmers that I have met before and some that I haven’t. I always write a trip report, so I try to go back to my trip reports to refresh my memory of people’s names if I don’t see them or talk to them often.
Q: To what extent are you accountable to USAID? Who do you feel like is your boss and what keeps you accountable to this grant?
A: That answer is pretty simple. It’s the farmers that we’re trying to serve and that are our partners. We’ve been very lucky that USAID has been supportive of the work that we’ve done and of course, like anyone who offers you money, they want you to account for that properly and would like to hear about the outcomes of the use of that money, and I think that that’s fair. I also feel accountable to the worker-owners of EE that this is a good use of our time and resources as a cooperative. But I’ll stick with my first answer as to who I feel MOST answerable to.
Q: You do some quality-control work around chocolate. Is that right?
A: Yes. If I had to say I had a specialty, chocolate would be my specialty, because I did work in a chocolate factory before I came here, and it’s the crop that I know the most about, and it has been the largest focus of the grant. I’m on the Quality Control Panel at Equal Exchange, that meets once or twice a week to make sure that our chocolate is both high-quality and food safe for customers. I’m not going to complain about having to eat chocolate for my job!
Q: Equal Exchange has worked in different capacities with producers about analyzing their own products in country so that they can keep on track of whether tweaks need to be made, or how high quality their stuff is. Can you talk about that at all?
A: Sure. Beth Ann Caspersen, who’s the Quality Manager for coffee has been doing this for many years with coffee cooperatives. I do a bit more of it with cocoa cooperatives, but the ideas are the same. The way that chocolate makers analyze a sample of cocoa beans is by making it into chocolate liquor or a solid chocolate sample, and tasting it. For almost the entirety of the history of the chocolate industry, producers have been excluded from conversations about quality analysis that chocolate makers do. Through this grant and through a partnership with TCHO, we installed laboratories that would allow them to make chocolate liquor samples. And we work together with our partners to create a standardized tasting form and tools to train people to be cocoa tasters that were never publicly available before. And what these tools have allowed our partners to do is negotiate the value of their product with their clients, based on its quality. So instead of shipping a bunch of beans to a chocolate maker and then basically receiving a price from that chocolate maker that is determined by them, the producers can say, “We’ve tasted this. We know it’s worth this. And this is the price we’d like to ask you for it.” That has been a really exciting part of what we’ve done.
Q: What cool work stories do you have to share with us?
A: Last year, we decided to create what we call the Innovation Prize Program with our USAID grant and we were offering prizes up to $50,000 to cooperatives for new and novel ideas to tackle problems they had, either in quality, productivity, or what we call capitalization and one of the cooperatives that we work with called ACOPAGRO, based out of Peru, came to us with an idea for an irrigation program. The project manager there said to me, “You know, we’ve actually had this idea for some time, but couldn’t find funding for it, and I told my colleagues: ‘you know who we should ask about this? We should ask Cristina. We should ask Equal Exchange. Because they’ll listen to us and our idea.’” That felt really good.
Q: Did they get the prize?
A: They did get a prize!
Q: Can you tell me another story?
A: I was visiting Peru, a remote community along the riverbank of the Amazon, and the community members just had this incredible energy and were doing some wonderful things. They had formerly been coca producers for cocaine, and wanted to change from illicit crops to licit crops and were supported with growing cacao by a previous project. We went and we helped with some improvements to their fermentation area and drying area. But somehow, they found out on my first visit that I really like hot peppers. And when I came back for my second visit, they offered me a whole plate of hot peppers that they had grow specially for me to try. Which was fun, but also somewhat painful!
Q: Right, ‘cause you had to eat them all!
A: I took a few bites. I think I have a picture of that somewhere.
Q: Were they good?
A: Yeah. Oh my gosh. The food in Peru is incredible, in general. And part of it is because they know how to use those peppers!
Q: What are the lessons learned from this work?
A: I’ve seen, over the past few years, that several of our partners have had to deal with natural disasters that just seem to be more frequent and more intense every time. What I’ve learned is that the resilience of the people we work with is just truly incredible. One should never underestimate the strength, the creativity and the love for the land it takes to be a farmer. I definitely had no idea of the magnitude of that before.
Q: What’s your outlook for the future of fair trade, of farming, and of these specific communities that you have gotten to know?
A: That’s a big one. I think that fair trade or alternative trade — as a strategy and a philosophy — is more and more important every day. For me, the basis of fair trade is the relationships between the people who grow our food or produce other products, and then the people who use those products. And we do have opportunities, with technology, to connect with those people in ways that weren’t options before. But on the other hand, people continue to want cheaper and cheaper options. One of my friends told me recently that her grandparents used to spend 25% of their income on their food. Nobody seems willing to do that anymore. If people aren’t willing to pay for fair food, the farmers that we work with as it is barely get by. They do it for the love of the land that I talked about. Compounded by climate change issues, I’m not sure what that means. But people will keep eating, and they seem to not get tired of chocolate and coffee. Or bananas. So we’ve got to keep fighting to do this work the right way.
This fall, we’re posting content about Food and Democracy — and the important ways they intersect — up until the U.S. primaries on November 6th. Stay up to date by following the hashtag #FoodForDemocracy on Facebook, Instagram and Twitter!
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Do you want to let people know why they should support Equal Exchange, a pioneer in the Fair Trade food and beverage industry in the United States? What if people ask tough questions? We’ve put together some talking points to help you explain why everyone should support authentic Fair Trade.
Fair Trade products from committed brands are better for farmers, better for the environment and better for ourselves. A small change, like choosing fairly traded, organic products has a real and meaningful impact in all three areas. If you want to promote social justice, environmental sustainability and fair trading relationships, buying from Equal Exchange is way to connect your values with your actions as a consumer without sacrificing taste or quality.
Introduce Equal Exchange with this 2 minute video: Who We Are and What We Believe In or put up this colorful display sign in your office, school or place of worship to inspire others to make a change.
Fair Trade is a way of doing business that aims to keep small-scale farmers an active part of the world marketplace. It’s not charity – it’s a sustainable and alternative trading model that helps producers make a viable living and stay on their own land while advancing many economic, social and environmental goals. Long-term trading relationships mean income that farmers can count on, year after year. When you buy a fairly traded product from Equal Exchange you know that a stable price was paid to farmers, significantly higher than the fluctuating market price.
By choosing Fair Trade products, you’re supporting a different kind of business model. One that is based on dignity and transparency. One without forced child labor that is not focused on profit-maximizing at the expense of others in the supply chain. Fair Trade premiums allow farming communities to decide collectively which development projects they want to use the money on, like improving access to clean water and education. Small changes we as consumers can make regarding what we choose to buy make a real impact on the quality of the lives of producers and their families. Read a more about Fair Trade principles here.
Often Fair Trade products cost about as much as other organic and specialty-grade products of similar quality. At local farmers markets in the US, many people are willing to pay prices that reflect the hard work of small-scale farmers because they know the care that their community members put into the organic cultivation of food on their farms. It makes sense that local farmers should make more than what it costs them to grow a product, so, the same concept should apply to products like coffee, cacao and tea that aren’t grown locally, right?
We believe a shift in perception of value needs to take place in the marketplace before Fair Trade products become the norm. Equal Exchange has been dedicated to creating an alternative trading model since 1986 and we are committed to continuing to build this movement. To help make fairly traded products affordable for everyone, we offer wholesale pricing to faith-based groups, non-profits, offices, buying clubs and schools so they can access high-quality and fairly traded products for serving and fundraising. Read more a more in-depth answer to this question here>>
Traditional supply chains have many middle men that take a large percentage, but buying from Equal Exchange, who trades directly with small-scale farmer cooperatives, ensures that that more of the money you spend on coffee and our other products reaches the hardworking farmers who actually grow them. In fact, by the time you purchase from Equal Exchange, the farmers have already been paid and received pre-harvest financing so they can pay for expenses when they need the money. A fairly traded product also means that the producer has received a guaranteed minimum price for their harvest, regardless of the highs and lows of the commodities market. When the market prices are low, the price a farmer gets for their coffee harvest often doesn’t even cover the cost of production. When the market price is high, Fair Trade premiums paid to farmers increase even higher.
Farmers in the Fair Trade system get additional premiums paid to their cooperatives because they farm organically. These premiums go towards projects that their communities choose to improve their social, economic and environmental conditions. Access to clean water, education, and healthcare are basic human rights we all deserve and Fair Trade purchases contribute directly toward that advancement.
At the heart of Equal Exchange’s story is our relationship with small farmers. We work directly with over 40 small farmer cooperatives in 25 countries in South American, Latin America, Africa, and Asia to bring you high quality, organic products grown with care by people who take pride in their harvests. There are a variety of videos to share as well as different educational resources, including cooperative profiles, on our website.
There’s a big difference! Equal Exchange has been fighting for market access for small-scale farmers from the moment we were founded. We’re a worker-owned cooperative whose mission is tied to building a just food system where consumers have choices and feel connected to the people in the supply chains. And Equal Exchange works only with other democratically-organized farmer groups. When you buy from one of the corporate big guys you might ask yourself these questions regarding whom you’re supporting. Are 100% of the products they offer fairly traded? Are economic justice for producers and transparency for consumers among the top priorities for the CEO and shareholders? Equal Exchange operates independently with a more democratic business model.
Another difference is quality and freshness! Did you know Equal Exchange expertly roasts our own organic coffee in Massachusetts daily with a team of quality control professionals? Each batch of coffee is “cupped” to make sure it meets the consistent and high quality standards we set for our coffees. We seal in the freshness on each package so it arrives directly from us to your door super fresh and delicious! Take a peek inside our roastery in this video.
And Equal Exchange partners with many relief, development and social justice organizations. Learn more about these partnerships here.
We believe Fair Trade is one tool of many that are needed to build power and more equity for small-scale farmer cooperatives around the world. The biggest problem from our vantage point has been the corporate takeover of Fair Trade. Certifiers invited big players into a system designed for and by small farmers and permitted them to weaken it to meet their needs. Equal Exchange continues to stay the course we initially charted to promote authentic Fair Trade that is in line with our mission.
And if you’re interested in going deeper on food justice issues we invite you to join Equal Exchange’s Action Forum.
Have other questions come up? We want to answer them! Post them right here in the comments or
Stay up-to-date with Fair Trade news by signing up for Equal Exchange’s biweekly newsletter.
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Equal Exchange crafts chocolate with only the purest ingredients. Whether you have a soy allergy, a chemical sensitivity, or you’re simply looking to avoid soy for quality reasons, we’ve got you covered. We use 100% fairly traded and organic cacao in the form of cocoa butter and chocolate liquor. In fact, fairly traded and organic sugar and vanilla are the only other things you’ll find in our pure Dark Chocolate bars. And our Milk Chocolate and Flavored bars are also soy-free. You can enjoy all eleven varieties with confidence.
Soy lecithin is a food additive derived from the processing of soy beans. It’s used as an emulsifier. Soy lecithin’s job in chocolate is to blend ingredients and hold things together – it keeps the cocoa butter from separating from the other ingredients.
But we don’t use it. We take the long way around for the best quality.
Premium chocolate has a glossy finish and a pleasing resistance. It melts in the mouth, but snaps when you break it into pieces. To achieve this, chocolate-makers mix the ingredients in a machine called a conche that evenly distributes the cocoa butter. The addition of an emulsifier like soy lecithin can reduce the conching time. That’s why a lot of chocolate manufacturers add it – soy saves them time and work. After conching, the chocolate then goes through a tempering process. This process arranges the molecules in a certain way before the chocolate solidifies, optimizing the texture and the taste. Because we skip that short-cut, we achieve the right smooth, balanced flavors and texture through conching and tempering alone. The process takes a lot longer, but we feel the end result is better. We get the snap – without the soy.
Learn more about our process.
Here’s some more information to help you decide which Equal Exchange products you can safely enjoy.
Equal Exchange Organic Semi-Sweet Chocolate Chips (55% Cacao) and Organic Bittersweet Chocolate Chips (70% Cacao) are soy-free. In fact, they’re made in a dedicated allergen-free facility, with no peanuts, tree nuts, milk, eggs, soy, gluten-containing ingredients or wheat on the premises. We feel very confident recommending our chips to people with an allergy to one of the top 6 major allergens!
Our 80 gram Chocolate Bars and Chocolate Minis do not contain soy or soy ingredients. We use Organic and fairly-traded cocoa butter only, fully tempering the chocolate without adding soy lecithin as an emulsifier. Our manufacturing partner does not process soy ingredients in the facility where our bars are made.
Our Organic cocoas — Baking Cocoa and our three drinking cocoa mixes (original Hot Cocoa, Spicy Cocoa and Dark Hot Chocolate), contain no soy or soy ingredients. Though other products that contain soy are sometimes processed on the same equipment, our partners employ good manufacturing practices (GMP), cleaning the machines thoroughly between each product run.
Still have questions? Contact our helpful Customer Service Team at 774-776-7366.
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when it became clear that the company was growing fast. We had many opportunities — like looking into building our own cafes, expanding the markets of our fair trade producer partners, and getting more advanced in the coffee products we were offering — but we’d have to make some big changes to take advantage of them. That is why the management at Equal Exchange proposed that we buy and move to a larger facility and build a roaster to roast our own coffee. And who was this proposal made to, you may ask? It came before the workers-owners of Equal Exchange, and in order for Equal Exchange to move forward with all these plans, the worker-owners would have to say yes, by way of a vote, by more than two thirds of the members present at the meeting this was proposed at. The good news is that in 2004, those worker-owners agreed to all three proposals (to buy, to move and to build) and we could not have grown the way we have since without those changes.
members rather than shareholders. Each member owns only one share and therefore has one vote in decisions, large or small. To say that there is a connection between cooperatives and democracy would be an understatement. All cooperatives were actually born out of the workers’ struggle for the right to vote which took place in mid-nineteenth century England. The Rochdale Society of Equitable Pioneers (now known as Cooperative UK) emerged out of that movement. Rochdale was the first successful cooperative in modern history, and is the longest running. Its founders believed that the axiom “one person, one vote” was so central that they made it a core principle in the Cooperative’s foundation. And they extended that right to both men and women, a good 80 years before woman in England were offered the same parliamentary option.
through member voting remains a central component to any cooperative, whether that be a consumer co-op, a worker co-op, or a farmer co-op. And it is this egalitarian principle that Equal Exchange values dearly – because it assures workers an equal distribution of power and voice. It’s a very powerful component of our work with our partners in producer co-ops, who had been self-organizing into democratic groups for almost 60 years before the Fair Trade movement took off.
In countries where power is concentrated in the hands of a very few, coffee, cocoa and tea farmer cooperatives offer a true democratic alternative, empowering many, and ensuring that democracy can thrive, even when faced with governments and groups who attempt to stamp it out. Each farmer, no matter how big or small their plot of land, has the same vote, the same voice, and the same power. It is important to note that due to the power that was generated by these farmers’ collectives, Fair Trade labeling organizations began to require the structure that was already in place in many parts of Latin America. Coffee farmers must be organized in democratic cooperatives in order to be officially recognized and sell their coffee as a fairly traded product. And it’s this requirement for coffee farmers that motivated the early leaders of Equal Exchange to shape the organization as a worker cooperative. If farmers organized themselves in this manner, we decided we should follow suit.
at Equal Exchange are members of a worker cooperative. All regular employees at Equal Exchange who have been here for longer than a year have to be voted on by other worker-owners to become co-owners of the organization. Each person then receives one share, and thus, one vote. Each worker gets to choose who represents the workers-owners on its board of directors. Workers serve as six of the nine board members. Therefore, in that historic vote in 2004, each worker-owner — whether their job entailed answering phones, packing boxes or overseeing operations — had the same one vote, no more and no less.
Due to our model as a co-op that purchases from farmer co-ops, and pays a fair price, U.S. food co-ops and their members made up our earliest supporters. These consumer co-ops use the same organizing structure: one consumer member, one vote, just like the Rochdale Pioneers. We owe the Equal Exchange model and the model of working with small farmer co-ops to those visionary thinkers who championed democracy through fighting for the right to vote.
This guest post was written by Aaron Dawson. Aaron was an Equal Exchange Board Member, the Treasurer of the Democracy at Work Institute, and has served on the Board of the US Federation of Worker Co-ops. He completed his Masters in Management, focusing on Co-operatives and Credit Unions at St. Mary’s University in Halifax, Canada.
This fall, we’re posting content about Food and Democracy — and the important ways they intersect — up until the U.S. primaries on November 6th. Stay up to date by following the hashtag #FoodForDemocracy on Facebook, Instagram and Twitter!
Read more about the story of the Rochdale Pioneers.
This guest post was written by Rev. Cynthia Wickwire Lundquist (pictured above, left, with Anneliese Bruegel, manager of the Fredonia Farmers’ Market.)
It happened at a planning session for our church mission program. We had recently established a food justice program and wanted to expand it. “How could we better serve our community?” we asked ourselves. And one of our church leaders said, “Why don’t we sell our fair trade food at the local farmers market?”
We had sold some Equal Exchange products to our church members for several years. Then we started to use the coffee in our coffee hour, then the sugar packets, and eventually the compostable paper cups. But this was a chance to do more. It would allow us to take the message of fair trade beyond our four walls.
It seemed to be an inspired idea in the truest sense. First, we were in a university town so we felt sure that there would be a market for these organic and fair trade products. Also, it meant that we were expanding our international mission outreach in that we could increase our support of the farmers all over the world who are Equal Exchange trading partners.
But, we asked ourselves, would the farmers market welcome us? Their mission was to provide a market for crops raised by local farmers. We made contact and described our goals:
We also agreed to sell only products not carried by our local farmers, such as granola bars and jams. Finally, we told them that we would be selling the products at essentially wholesale prices so this was a non-profit endeavor. (In fact, we did round up the prices in a few cases. We use this to cover the cost of renting space at the winter indoor market and the cost of a tent, tables and display pieces. If we ever make a true profit, we plan to donate it to the Freedonia Farmers’ Market.)
Then the market agreed to let us come and the experiment started. And what a success it has been! We are now in the top 5% of Equal Exchange’s sales to churches and community groups.
But that was not the biggest surprise. The biggest surprise is that our presence has benefited the farmers market. At the beginning, we only participated twice a month (two Saturdays out of four) but soon, if we weren’t there, people began to ask about us. We became a draw for the market. As the market manager said recently, “It is a symbiotic relationship.” They helped us spread the word about fair trade and we helped them bring more customers to the market. And the real winners are, of course, the farmers near and far.
Now, we have expanded our participation in the market and the variety of products we sell. We are grateful to Equal Exchange for their high quality products, of course, but most of all, for helping us expand our ministry of food justice for all.
This article was born at the Presbyterian General Assembly this year in St. Louis when the Rev. Cynthia Wickwire Lundquist, pastor of the Fredonia Presbyterian Church in Fredonia, New York visited the Equal Exchange booth in the exhibit area and told us her story. Peter Buck from Equal Exchange asked her to write it up and send it along — and here it is!
Do you have a story to tell us? Send it (with pictures if possible) to Kate Chess, the editor of our blog, at firstname.lastname@example.org.
This summer, Equal Exchange brought our coffee and chocolate on the road to Austin, Texas for the 79th General Convention of the Episcopal Church. We shared a table with our partners at Episcopal Relief & Development and poured out our fairly traded brew to all comers.
Over the course of nine days, we had a lot of wonderful conversations about fair trade values, fellowship, and favorite blends! People were excited to hear about the new low price of Organic Breakfast Blend, which makes it easier than ever to serve it at church.
Here’s a mosaic of just a small sampling of the folks who enjoyed our coffee, with their names — and their thoughts — below.
Read their stories, in their own words.
1. The Very Rev. Joseph Kerwin Delicat, Dean of Holy Trinity Cathedral, Port-au-Prince, Haiti
The newly elected bishop coadjutor of the Diocese of Haiti stopped by the Episcopal Relief & Development booth to enjoy a cup of Equal Exchange coffee!
2. Carol Folbre, St. John’s Episcopal in New Braunfels, Texas
“I’m part of a Ministry of Contemplative Action (MOCA). The philosophy is to go to social action events together and then reflect. Coffee is perfect for this ministry. We use the phrase ‘sip by sip.'”
3. Captain Louis Cavaliere (U.S. Navy Retired), Grace Church, Merchantville, New Jersey
“The coffee is great and the dark chocolate is good for you!”
4. Sharon Hilpert and Ardel Hansen
These two women stopped by the booth after going by bus to show solidarity to the women at the Hutto Detention Center in Taylor, Texas.
5. Terri Bays, Church of the Holy Trinity, South Bend, Indiana
“I’m the poster child for coffee addiction.”
6. John Chilstrom, St. Matthews Episcopal, Austin, Texas
“Before the end of General Convention, I wanted to make sure I placed my first order for coffee, and I did — online!”
7. Ann Bustard, Christ Episcopal Church, New Bern, North Carolina
“My favorite Equal Exchange coffee is African Roots.”
8. Margaret Moses, Church of the Ascension, Mt. Vernon, New York
“Your coffee is delicious. It’s a nice roasted flavor which reminds me of Blue Mountain coffee in Jamaica, where I grew up. That’s why I keep coming back.”
9. Chad Brinkman and Sean McConnell, Episcopal Relief & Development staff members.
“Both of us love the Equal Exchange dark chocolate bar with Lemon, Ginger, and Black Pepper. It’s our favorite.”
10. Sarah Lawton, St. John the Evangelist, San Francisco, California
“We use Equal Exchange coffee every Sunday. It tastes really good. We have a lot of connections as a church to Central America. We know that coffee is so important to that region and we like to support farmers there.”
11. Abraham Ndungu, Trinity Episcopal Church, Columbus, Ohio
”Fantastic coffee, super chocolate.”
12. Xerxes Eclipse, Episcopal Relief & Development staff member.
Xerxes enjoys coffee and coloring at the Episcopal Relief & Development booth.
13. Timothy Kimbrough, Christ Church Cathedral, Nashville, Tennessee
“I could not have gotten through General Convention without it. It’s been my pick-me-up through the afternoon sessions. Thank you for being here.
14. Bernice Turner, St. Katherine’s Episcopal Church, Baltimore, Maryland
”I love the taste of your coffee.”
15. Alex Merritt, St. David’s Episcopal, Austin, Texas
“Episcopal Relief & Development does so much important work; it’s work that impacts some of the world’s most vulnerable people. And the coffee is delicious.”
Tea provides a taste of place – the growing region’s soil and elevation, its rainfall, the season. Cultivating it requires hard work and skill. And it’s a crop which can be vulnerable to climatic variation and environmental pollutants. That’s why we source 100% organic tea from small scale farmer co-ops. Processing and packaging steps maintain its high quality. And we want to help you learn to store and brew your tea in a way that brings out its best characteristics.
Both green tea and black tea comes from the same plant. Native to Asia, Camellia sinensis thrives in tropical and subtropical climates. Our small-scale farmer partners in India and Sri Lanka know what they’re doing. Their communities have grown this crop for generations. Our partners — TPI in India and BioFoods in Sri Lanka — provide farmers with agricultural support.
When tea is produced conventionally, chemical residue can end up in the cup. Nobody wants to drink that! All Equal Exchange teas are certified organic. Instead of spraying chemical pesticides and fertilizers, our partners use natural pest deterrents, companion planting, and composting to make sure their tea plants remain healthy. These practices are better for worker safety and for the surrounding natural environment and eco-system. And we believe they lead to a high quality cup of tea.
In some parts of the world, the tea harvest is mechanized. But our partners, often located in the most remote places, continue to pluck tea by hand – selecting only two leaves and the fresh bud to ensure the finest quality. That means a human being with knowledge and experience selects each leaf that gets plucked. In our supply chain, women typically do this work.
Tea must be processed within hours of plucking to maintain its high quality. Equal Exchange tea is prepared using the orthodox method. This involves a series of precise and traditional steps focused on preserving the characteristics of the tea leaf. It’s slower than the more mechanized CTC (cut, tear curl) method, but the quality is far better. Workers wither the leaves, steam or roll them, and control the level of oxidation to determine if the finished product will be black tea or green tea. Then, they fire the leaves to halt oxidation.
View the Infographic to learn more about the steps!
When processing is complete, workers sort the tea leaves by size and grade and seal the loose leaves into large tea sacks for storage or shipment. Equal Exchange employees “cup” the tea (a process of tasting tea) and select every lot that we purchase.
Equal Exchange tea utilizes a dual-chamber tea bag for a better steep. The bag is a special blend of abaca (a relative of the banana tree family). It’s free of potential adulterants like plastic and chlorine bleach. We’ve chosen an organic cotton string that’s attached to the bag without the need for glue or a metal staple. We don’t want anything to flavor your brew but tea!
After you buy tea, proper storage and brewing techniques will help you get the best taste. Store your tea away from heat, light and moisture. When you’re ready to brew a cup, make sure to use the right temperature water for the variety of tea you’ve selected! Learn more! In this video, Equal Exchange Food Safety Coordinator D Walls demonstrates their tips for brewing green tea, black tea and herbal tea correctly:
Now that you know how our farmer partners produce and harvest this organic tea, how we prepare it for sale and how best to brew it, only one step remains. Enjoy!