Podcasts about sustainable harvest

Like the show? Got a Q? Shoot us a Text!Today, we're diving into one of the most gratifying aspects of herbal medicine: harvesting medicinal herbs at their peak potency. I'll share essential tips and guidelines to ensure you're gathering the best possible remedies while being sustainable and ethical. We'll cover plant identification, the importance of United Plant Savers, and avoiding overharvesting. Plus, I'll give practical advice on how and when to harvest roots, leaves, and flowers. 00:00 Introduction to Herbal Medicine03:34 Ethical Wildcrafting and Plant Conservation06:19 Plant Identification and Safety Tips14:18 Harvesting Techniques and Timing19:32 Herbal Medicine Planning PartyBe  sure to join us for the Herbal Medicine Planning Party happeningWe're throwing a party & you're invited! If you've ever wished you knew what remedies you needed to make to keep your family well for the next 1-2 years, but get overwhelmed by the thought of it all... You've got to come to the Herbal Medicine Planning Party, and we'll map our that year of remedies together, in herb party fashion! Click here to join the fun!

Trekking 11,000 kilometers over the entire length of South America was cool, but for Gregg Treinish— adventurer and National Geographic Explorer of the Year—something was missing. He wondered if somehow he could bring together his passion for being outdoors, his love of big-time adventuring, and his deep interest in science. And there was one more thing; he wanted to somehow make the world a better place. By later starting his own organization, Adventure Scientists, he devised a clever way to accomplish all of the above and to help thousands of other extraordinary adventurers from around the globe become a part of the action.------Learn More  about Gregg Treinish & Adventure Scientists ... and get involved!Adventure Scientists:Website: https://www.adventurescientists.org/Instagram: @adventurescientistsFacebook: https://www.facebook.com/AdventureScientists/Vimeo Channel: https://vimeo.com/adventurescientistsGregg Treinish:World Economic Forum: Profile Articles and Interviews:*National Geographic: Adventurer and Conservationist Gregg Treinish *Digital-Life-Design Conference: Building a Better FutureThis episode was produced by Chrissie Bodznick with music by Trace Ketterling.Learn more about The Answers Are Out There Podcast at www.theanswersareouttherepodcast.net or on instagram. You can also sign up to receive email updates here. Email us at sean@theanswersareouttherepodcast.net

Farming coffee organically is amazing because soils are more alive, birds and insects are more plentiful, farmers avoid getting sick with agrochemicals. But, if it's so great, why is less than 10% of the world's coffee grown organically?The fact is, going organic is hard. Much harder than growing coffee conventionally. In this episode I show you the story of one of Central America's most successful organic coffee cooperatives, RAOS, and the four big hurdles that stood in the way of their early founders who all dreamed of converting their farms to organic.This story changed my understanding of farming and is now the reason I choose organic specialty coffee whenever I can. Please spread the word about The Science of Coffee!Discover how I make these Filter Stories episodes by subscribing to my Substack newsletterFollow me on Instagram and tag me in an Instagram storyWrite a review on Apple PodcastsLeave a 5 star rating on SpotifyDive deeper into organic coffeeLearn more about Sustainable Harvest's Most Valuable Producer programme, their cupping app Tastify, and explore their range of certified organic and Fairtrade coffeesExplore RAOS (Cooperativa Regional Mixta de Agricultores Organicos de la Sierra)'s story for yourselfAre you a coffee farmer? Get in touch with Lalo Perez VaraonaConnect with my very knowledgeable guestsLalo Perez Varaona - LinkedInJorge Cuevas - LinkedInAndrea Futterer - GEPA websiteOsman Contreras - LinkedInRoberto Rene Gonzales - Farm websiteThe Science of Coffee is made possible by these leading coffee organisationsBWT Water and MoreMarco Beverage SystemsROESTSustainable HarvestMahlkönigThe Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories

Elizabeth Henderson was raised by people concerned with peace and justice, which shaped her life path. This week, Elizabeth sits down with our host, Ron, and talks about community-supported agriculture (CSAs), organic ag, and food justice. She is a long-time activist for local and national policies and programs to advance socially and economically just sustainable agriculture—both in the US and abroad. She may be most known for helping shape the landmark organic food policy act of 1990, but tells us about much more. Elizabeth farmed at Peacework Farm in Wayne County, New York, producing organically grown vegetables for the fresh market for more than 30 years. She is a member of the Board of Directors of the Northeast Organic Farming Association of New York (NOFA-NY), co-chairs the Policy Committee, and represents the NOFA Interstate Council on the Board of the Agricultural Justice Project. For 20 years, from 1993 to 2013, she chaired the Agricultural Development Board in Wayne County and took an active role in creating the Farming and Farmland Protection Plan for the county. In 2001, the organic industry honored her with one of the first “Spirit of Organic” awards, in 2007, Abundance Co-op honored her with the “Cooperating for Communities” award, and in 2009, NOFA-NY honored her with a Lifetime Achievement Award and then a Golden Carrot in 2013. In 2014, Eco-Farm presented her with their Advocate of Social Justice Award, the “Justie.” Her writings on organic agriculture appear in The Natural Farmer and other publications, she is the lead author of Sharing the Harvest: A Citizen's Guide to Community Supported Agriculture (Chelsea Green, 2007), with a Spanish language e-book edition in 2017, and co-authored Whole Farm Planning: Ecological Imperatives, Personal Values and Economics with farmer Karl North (2004). She also wrote A Food Book for a Sustainable Harvest for the members of Peacework Organic Community Supported Agriculture (aka GVOCSA) in its 29th year in 2017. The interview was conducted on Dec. 14, 2017. Links this episode: National Sustainable Agriculture Oral History Archive (video link) “Sharing the Harvest: A Citizen's Guide to Community Supported Agriculture” “Whole Farm Planning: Ecological Imperatives, Personal Values and Economics” -------- Liked this show? SUBSCRIBE to this podcast on Spotify, Audible, Apple, Google, and more. Catch past episodes, a transcript, and show notes at cfra.org/SustainbleAgPodcast.

#084: Liz Henderson, a longtime organic farmer, activist, and writer joined Real Organic Project at the 2018 NOFA Summer Conference held at UMASS Amherst to discuss the history of the movement and how it may be saved, based on models seen in other countries. Liz Henderson farmed for over 30 years at Peacework Farm in Wayne County, NY and also served as the first director of NOFA NY. She holds many board positions and is active in her work to restore parity to farmers and farm workers. She helped to write Sharing the Harvest: A Citizen's Guide to Community Supported Agriculture (Chelsea Green, 2007), with a Spanish language e-book edition in 2017. She also wrote A Food Book for a Sustainable Harvest for the members of Peacework Organic Community Supported Agriculture (aka GVOCSA), which had its thirtieth year in 2018.  To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/liz-henderson-fair-wages-for-farm-workers-episode-eighty-fourThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Today on Mushroom Hour we are excited to chat with Connie Green founder of Wine Forest Foods and author of “The Wild Table”. Since 1979, Connie has been providing chefs like Thomas Keller, Cory Lee, Michael Mina, Traci de Jardins and many more with mushrooms of unparalleled quality. As one of the very first pioneers in the American wild mushroom business, Connie has filled a key role in educating chefs and the public about the wild foods now so widely loved in American cuisine. Over the decades, she has cultivated a network of great mushroom pickers has been woven across the West, Canada, Alaska, Mexico, and even Europe. Hand and hand with this wild life with wild mushrooms is a love and respect for the forest ecosystem from which the mushrooms flow. Connie has always preached principles of sustainability in harvesting and hopes that, in her own words, “commercial mushroom hunting can give a living back to loggers and make our forests economically more valuable in the long term left standing than converted to board feet of lumber”. What a privilege to speak with a culture creator and pioneer in wild mushroom harvesting.    TOPICS COVERED:   Fields of Chanterelles & Beginning of Commercial Foraging   Putting in the Miles in the Forest   Scouting Habitat and Making Good Observations   Northern California Chanterelle Habitat   Ukiah, Oregon - The Town Morels Built    Fire & Ecological Transformation in Northern California   Tan Oak Destruction    Economic Value of Forest Fungal Productivity vs Board Feet of Lumber   Regional Fiefdoms of National Forest service    Symbiosis of Amateur and Professional Foragers   Foraging Sustainably, Cultivating Forage Grounds   Commercial Foraging Networks   Wild Food Regulation   Advice to Enter the Business of Wild Foods   EPISODE RESOURCES:   Wine Forest website: https://wineforest.com/   "The Wild Table": https://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268   Ukiah, Oregon: http://www.cityofukiahoregon.com/history.html   Cantherellus californicus (AKA California Golden Chanterelle): https://en.wikipedia.org/wiki/Cantharellus_californicus   Notholithocarpus densiflorus (AKA Tan Oak): https://calscape.org/Notholithocarpus-densiflorus-()Morchella tomentosa (AKA Gray Morel): http://www.mushroomexpert.com/morchella_tomentosa.html   Craterellus tubaeformis (AKA Yellowfoot Chanterelle): https://en.wikipedia.org/wiki/Craterellus_tubaeformis   

In this episode, Kenneth sits down with Mark Inman of Sustainable Harvest to talk about coffee certifications. They discuss each of the recognized certifications, explaining what they mean and the standards the farmers have to follow to gain each of them. Understanding all of this will help you to choose a coffee that fits in with your values and the way you want to live your life.   KEY TAKEAWAYS Organic coffee is about more than chemical free farming. It is designed to support the environment. ROC certification encourages a more advanced level of organic farming. For small farms, it is cost prohibitive to go through the certification process. If you see certifications that are different from those discussed in the show, the chances are they are misleading or even fake. Rainforest Alliance is focused on farm safety and the preservation of biological species. Fairtrade certification creates a minimum floor price to ensure small farmers can make a profit. Coffee is severely underpriced. Fairtrade America is different from Fair Trade USA. Carbon neutral certification is still being developed. Direct trade is not as good as it sounds. Mark explains why.   BEST MOMENTS ‘USDA organic is an offshoot of just the organic certification. ´ ‘There are a handful of chemicals that are systemic that go into the root system and attack the oils of the coffee.' ‘Coffee continues to be a crazy good foodie bargain.'   EPISODE RESOURCES USDA's National Organic Program standards : (https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program) Rainforest Alliance standards: https://www.rainforest-alliance.org/ Bird Friendly Standards: https://nationalzoo.si.edu/migratory-birds/bird-friendly Fair Trade International (Fair Trade  America) - https://www.fairtrade.net/standard Fair Trade USA - https://www.fairtradecertified.org/business/standards   GUEST RESOURCES Website: https://www.sustainableharvest.com/ Instagram: https://www.instagram.com/sustharv/ on Instagram for Sustainable Harvest Mark Inman Instagram: https://www.instagram.com/norcalglobetrotter/ on Instagram for Mark Inman   VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ You're disciplined and high achieving. You never settle. Shouldn't the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don't sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That's Umble Coffee.    Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee   ABOUT THE HOST As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it's like to push yourself to achieve goals very few accomplish. He's one of the best specialty coffee roasters in the United States as he's a multi-year US Coffee Roasters' Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomenal and be good for you. “Life's too short to drink bad coffee.”   Podcast Description Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you're a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all about coffee's journey from seed to shelf.BUY COFFEE!: https://umblecoffee.comSee omnystudio.com/listener for privacy information.

In this episode, Kenneth sits down to discuss green coffee grading with Mark Inman of Sustainable Harvest. The duo weaves through the ins and outs of the green coffee grading process - what matters and what doesn't, why it is important, and the impact it has on the way your coffee tastes. Mark and Kenneth share a few insider tips, for example, how to tell if a hole in the bean is a defect or rather a result of a natural process, which does not negatively impact the taste. KEY TAKEAWAYS Sustainable Harvest focuses on having a relationship with coffee farmers. They tend to buy from them every year. Some buyers want pristine beans. Others are happy with much, much lower grades. Appearance plays a role in coffee grading e.g., peaberries. Mark lists out and explains the primary defects, including foreign objects, sours and insect damage. There are primary and secondary defects. Mark explains what they are and how their presence impacts the grading process and ultimately the taste in the cup. Mis-shaped or chipped beans tend to roast unevenly. In Mexico, chipped beans are used to produce 'grinder coffee'. The fact that there are ways to use lower-grade beans helps to make coffee more sustainable. BEST MOMENTS ‘That sense of permanence enables us to invest in training, in project work on behalf of the client. ´ ‘For specialty grade coffees, you can't have any primary defects involved.' ‘When you see a preponderance of floaters or Quakers, it´s usually poor wet processing.' EPISODE RESOURCES Guest - Mark Inman with Sustainable Harvest https://www.sustainableharvet.com/ @sustharv on Instagram for Sustainable Harvest @norcalglobetrotter on Instagram for Mark Inman Common Coffee Varieties, Varietals and Cultivars C101 Podcast - https://podcasts.apple.com/us/podcast/common-coffee-varieties-varietals-and-cultivars/id1616624229?i=1000560421288 VALUABLE RESOURCES Award-winning single-origin specialty coffee:https://umblecoffee.com/ You're disciplined and high achieving. You never settle. Shouldn't the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don't sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That's Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE HOST As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it's like to push yourself to achieve goals very few accomplish. He's one of the best specialty coffee roasters in the United States as he's a multi-year US Coffee Roasters' Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomenal and be good for you. “Life's too short to drink bad coffee.” Podcast Description Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you're a business just looking for a resource to train your team, Coffee 101 is without question the show for you!  Season 1 is all about coffee's journey from seed to shelf. BUY COFFEE!: https://umblecoffee.com See omnystudio.com/listener for privacy information.

EAT Special Guest Elliott Powell from Sustainable Harvest International. This session was really amazing as he shares his life experiences and the insight that brought him where he is today. Watch the video, and I'm sure you'll learn a lot from this webinar session. You'll find more amazing webinars on our EAT Community website. Visit now to join FREE!

CEO & Founder of Sustainable Harvest Coffee Importers David Griswold discusses his experience working in the coffee business for 25+ years and how Sustainable Harvest has helped change how farmers and buyers interact. Ever since David was approached by a coffee bean farmer in Mexico, he was on a mission to learn the coffee importing business from the inside out. Although David faced many challenges in the beginning of his journey, he was able to construct a business model that was unique and that catered to farmers that were utilizing his coffee beans. Aaron and David talk how Sustainable Harvest pioneered the relationship-coffee model, how the company fosters sustainability and why it's so important to pay attention to coffee labels. Listen in to hear about David's connection to Ben & Jerry's and learn more at sustainableharvest.com. Production Credits: Aaron Kwittken, Haley Sacotte, Nina Valdes, Maria Bayas, Michael Grubbs, Anna Lamm and Mathew Passy Learn more about your ad choices. Visit megaphone.fm/adchoices

Aaron and Annisa dive into the foundations of Sustainable Harvest, one of Roast House's committed importer partners, and their strong dedicated values to a sustainable future in coffee. David Griswold founded and sits as the CEO of Sustainable Harvest Coffee Importers, the first coffee importing company to become B Corp Certified, where they built their sourcing practices on a relationship model. Better business is putting people before profit.

In this very special episode, Jordan Michelman and Zachary Carlsen toast to one hundred episodes with frozen capsule coffee, pumpkin spice canned drinks, and an Almond Roca donut, all while talking through some extraordinary cafe build-outs. The 2021 Build-Outs of Coffee feature series is presented by Fellow and sponsored by La Marzocco, Pacific Barista Series, Marco Beverage Systems, Dona, and Sustainable Harvest. This episode of the Coffee Sprudgecast is sponsored by Pacific Barista Series, Fellow, Tea Pigs, and DONA.

Sea level rise and coastal inundation are changing the agricultural landscape around the world. Fortunately, saltwater irrigation has been studied for decades, and experiments have succeeded while research and experiments have grown and demonstrated the viability of some plants such as halophytes that have the potential to change our conventional food landscape. In this episode we explore questions related to saltwater irrigation such as: what type of new crops can be developed for sustainable harvest, and what techniques can be invented to succeed without additional environmental damage?

If nations adopt new air quality guidelines from the World Health Organization millions of lives could be saved every year from deadly air pollution. Also, for gardeners in the northern hemisphere, now is the time to take stock of this year's successes and failures. Find out what you can do now to build fertile soil for next spring.  And as the harvest season picks up, we share preservation tips and tricks for keeping the bounty and preventing fresh produce from ending up in landfills. Join us on October 5 for our next Living on Earth Book Club event! “Guardians of the Trees” author Dr. Kinari Webb will join Steve Curwood and Bobby Bascomb to talk about healing the world's rainforests and the communities who depend on them. Register at https://loe.org/events/   Learn more about your ad choices. Visit megaphone.fm/adchoices

We're back with another Build-Outs of Coffee Podcast Spectacular on the Coffee Sprudgecast. In what is the fifth and surely most exciting episode of the series, we're talking through some extraordinary builds, from Woodstock to Oceanside. The 2021 Build-Outs of Coffee feature series is presented by Fellow and sponsored by La Marzocco, Pacific Barista Series, Marco Beverage Systems, Dona, and Sustainable Harvest. Hit the links below to dive deeper into the topics discussed in this episode. Show notes and links: Partners Coffee Rockaway Cold Brew Nalgene Bottles The Build-Outs discussed: Abracadabra Coffee Co. In Woodstock, VT Alegoría In Los Angeles, CA Vigilante Coffee In Oceanside, CA Dozer Coffee In Ann Arbor, MI The 2021 Build-Outs of Coffee feature series is presented by Fellow and sponsored by La Marzocco, Pacific Barista Series, Marco Beverage Systems, Dona, and Sustainable Harvest. Listen right here: Check out The Coffee Sprudgecast on Apple Podcasts and leave a nice review if you're so inclined. The Coffee Sprudgecast is available on Spotify, Stitcher, and other exceptional podcast portals. This episode of the Coffee Sprudgecast is sponsored by Pacific Barista Series and Seattle Coffee Gear. Check out all our shows today! Hype Juice with D. Stubblefield from the Sprudge Podcast Network. Seed To Cup Podcast from the Sprudge Podcast Network. A Better Table with Umeko Motoyoshi from the Sprudge Podcast Network. Cascara with Cydni Patterson from the Sprudge Podcast Network. No Free Refills with Ezra Baker and Tymika Lawrence from the Sprudge Podcast Network. In Good Taste with Ever Meister from the Sprudge Podcast Network. Check out all the Coffee Sprudgecast episodes here.

We're back with another Build-Outs of Coffee Podcast Spectacular on the Coffee Sprudgecast. In what is the fourth and surely most exciting episode of the series, we're talking through some extraordinary builds, from Ho Chi Minh City to London. The 2021 Build-Outs of Coffee feature series is presented by Fellow and sponsored by La Marzocco, Pacific Barista Series, Marco Beverage Systems, Dona, and Sustainable Harvest. Show notes and links: Colombia Finca El Rubí roasted by Hola Coffee in Madrid Dayglow Coffee Subscriptions The Build-Outs discussed: This week we talk about new cafes Snowy Owl Coffee Roasters In Sandwich, MA; Lacàph In Ho Chi Minh City, Vietnam; Dear Coco Street Coffee In London, England; and Three Keys Coffee In Houston, TX. Snowy Owl Coffee Roasters in Sandwich, Massachusetts Lacàph in Ho Chi Minh City, Vietnam Three Keys Coffee in Houston, TX Dear Coco Street Coffee in London, England The 2021 Build-Outs of Coffee feature series is presented by Fellow and sponsored by La Marzocco, Pacific Barista Series, Marco Beverage Systems, Dona, and Sustainable Harvest.

This week we talk about new cafes Lolo Pass In Portland, OR; Big Pilot Bar In Seoul, South Korea; Sur Coffee In San Diego, CA; and Subko Specialty Coffee Roasters & Craft Bakehouse In Mumbai, India. Build-Outs Of Coffee: Lolo Pass In Portland, OR Build-Outs Of Coffee: Big Pilot Bar In Seoul, South Korea Build-Outs Of Coffee: Sur Coffee In San Diego, CA Build-Outs Of Coffee: Subko Specialty Coffee Roasters & Craft Bakehouse In Mumbai, India https://sprudge.com/build-outs-of-coffee The 2021 Build-Outs of Coffee feature series is presented by Fellow and sponsored by La Marzocco, Pacific Barista Series, Marco Beverage Systems, Dona, and Sustainable Harvest.

We try Ujjo's yet-to-be-released hot sauce in two spice varieties at the top of the show paired with Mexico Finca La Laja roasted by Coastal Coffee Collective out of Santa Barbara, brewed up with a Fellow Clara French Press. To help celebrate the good times and great builds, we'll be dedicating a little air space to our very favorite Build-Outs features throughout the coming months, a pop-up takeover if you will on the Coffee Sprudgecast. In the second episode, we're talking through some beautiful builds, from Pacifica to London to Whiting and Nashville. The 2021 Build-Outs of Coffee feature series is presented by Fellow and sponsored by La Marzocco, Pacific Barista Series, Marco Beverage Systems, Dona, and Sustainable Harvest. Hit the links below to dive deeper into the topics discussed in this episode. Show notes and links: Ujjo Hot Sauce Our first article about Ujjo Our admission that hot sauce in coffee can be pretty good! Some spicy hot takes on Instagram The Build-Outs discussed: Saint Nine and their lovely mural.[/caption] Build-Outs Of Coffee: Saint Nine Coffee In London, England Botz Coffee interior. Build-Outs Of Coffee: Botz Coffee In Whiting, IN Elixr Nashville interior. Build-Outs Of Coffee: Elixr Coffee In Nashville, TN Craftsman Coffee truck. Build-Outs Of Coffee: Craftsman Coffee In Pacifica, CA

Well, hey there, Land Trust Listeners! In today's episode, we're trying something new and exploring the history of one of our most beloved properties - Byrne-Milliron Forest.  We're joined by former Land Trust Stewardship Manager (and unofficial Byrne historian) Lynn Overtree to learn more about the property's fascinating history.About Byrne-Milliron Forest: This magical, 400-acre wood was one of the Land Trust's first public access properties. Located in Corralitos, the forest is a lovely place to hike and explore, with panoramic views of the Pajaro Valley and Monterey Bay and a 1,000-year-old, 250-foot tall “Great White” redwood. But Byrne is more than a destination - it is also a working forest - an example of how sustainable selective timber harvesting can actually sequester more carbon and generate revenue to help offset the cost of maintaining the property. 

The thrill of the build is back! Build-Outs of Coffee is rolling out hot and heavy all summer long right here on Sprudge, a very happy return indeed after 2020's unscheduled hiatus. To help celebrate the good times and great builds, we'll be dedicating a little air space to our very favorite Build-Outs features throughout the coming months, a pop-up takeover if you will on the Coffee Sprudgecast. We're calling this podcast pocket series The Build-Outs of Coffee Summer Spectacular, because we really do feel that strongly about all of it. In the kick-off episode we're talking through some top builds from the first two weeks of Build-Outs, from Austin to Memphis to Auckland and Ho Chi Minh City. The 2021 Build-Outs of Coffee feature series is presented by Fellow and sponsored by La Marzocco, Pacific Barista Series, Marco Beverage Systems, Dona, and Sustainable Harvest. Hit the links below to dive deeper into the topics discussed in this episode. Show notes and links: Build-Outs Of Coffee: BEL In Hồ Chí Minh City, Vietnam Build-Outs Of Coffee: Kōkako In Auckland, New Zealand Build-Outs Of Coffee: Terrible Love In Austin, TX Build-Outs Of Coffee: Pollen In Asheville, NC Build-Outs Of Coffee: Good Morning Gorgeous In Memphis, TN

In this episode you'll hear about:  How access rates to clean water and working sewage systems are going up, but not as fast as they need to in order to reach the goal's mission.Why water scarcity could threaten 700 million people by 2030.Whether climate change is a factor and how water demand and flooding are further stressing clean water supplies.How WaterEquity, co-founded by Academy Award winner Matt Damon, supports entrepreneurs and financial institutions that provide clean water and sanitation in developing countries.Why it's not just infrastructure that's needed to expand water and toilet access, but it's more about the financing.Related story: Water, water everywhere — so it's time for you to drinkUnited Nations SDG#6 InformationWaterEquity.orgAnnapurna Finance GenerosityBoxedWater Guest BiosGary White is co-founder and CEO of WaterEquity, an asset manager that supports entrepreneurs helping spread clean water and sanitation in developing countries. He's also the CEO and co-founder of Water.org, which also developed a WaterCredit Initiative that creates new financing options for families living in poverty to meet their water needs.Genevieve Edens is director of impact at WaterEquity, where she develops policies and tools and is involved at all stages of the investment process. Previously, she was director of research at the Aspen Network of Development Entrepreneurs and spent several years living in Tanzania, where she worked for the coffee importer Sustainable Harvest. Paul O'Connell is president of WaterEquity and manages its day-to-day activities. He spent more than 20 years as president and managing partner of FDO Partners, managing currency and equity portfolios for sovereign wealth funds, pension funds, and other institutional investors. He has spoken at TED about using the capital markets to help fund sustainable development in emerging and frontier markets. Dibyajyoti Pattanaik (who also goes by DJ) is the managing director of Annapurna Finance, a microfinance institution in Bhubaneswar, India.  

Listen to the Director of Strategic Growth of Sustainable Harvest Florence Reed's mission of spreading sustainable farming practices in Central America!

In response to the murder of George Floyd, violent protests erupted for the second night in a row on Wednesday in Minneapolis, Minnesota. Floyd, an African-American man, was seen on video pleading for medical assistance and saying that he could not breath while Minneapolis Police Officer Derek Chauvin placed a knee upon his neck while detaining him on the ground. The Minneapolis Police Department identified the other officers at the scene as Thomas Lane, Tou Thao and J. Alexander Kueng. All four officers have since been fired. What are we to make of these new developments?Some 2.1 million Americans filed new claims for unemployment benefits last week as US President Donald Trump and state governors try to reopen the economy. This is according to data released by the Labor Department on Thursday. "In the week ending May 23, a seasonally adjusted 2,123,000 Americans filed initial claims for unemployment benefits, falling from a revised total of 2,446,000 applications filed the week before," The Hill reported Thursday. How do we make sense of this? "A $3 billion federal program designed to get food from farmers to hungry Americans during the coronavirus pandemic is being criticized by charitable groups for neglecting New York and other northeastern US states hit hard by the outbreak," the Financial Times reported Wednesday. "Of the $1.2 billion awarded by the US Department of Agriculture so far, only $54 million, or less than 5%, has gone to food distributors serving its northeastern region — New York, Connecticut, Rhode Island, Massachusetts, Vermont, New Hampshire and Maine, seven states that together represent roughly a tenth of the US population. The distribution of the aid has raised questions of political fairness, since none of the states voted for Donald Trump in the 2016 election. It also follows allegations that companies without proper qualifications were given contracts in the 'Farmers to Families Food Box Program.'”GUESTS:David Schultz — Professor of political science at Hamline University and author of "Presidential Swing States: Why Only Ten Matter." Dr. Jack Rasmus — Professor of economics at Saint Mary's College of California and author of "Central Bankers at the End of Their Ropes: Monetary Policy and the Coming Depression." Elizabeth Henderson — Member of the National Family Farming Coalition and the board of directors of the Northeast Organic Farming Association of New York (NOFA-NY) who co-chairs the Policy Committee and represents the NOFA Interstate Council on the board of the Agricultural Justice Project. Her writings on organic agriculture appear in The Natural Farmer and other publications, and she is the lead author of "Sharing the Harvest: A Citizen's Guide to Community Supported Agriculture." She also wrote "A Food Book for a Sustainable Harvest" for the members of Peacework Organic Community Supported Agriculture (GVOCSA).

Nancy Light of the California Wine Institute joins Paul at Book Passage in Marin County to discuss traveling to enjoy the harvest in the state’s wine country. They also talk about the new book Wine Country Table, by Janet Fletcher.

Janet Fletcher the well-respected author of 30 cookbooks and creator of the blog, Planet Cheese, which opens readers' eyes to the world of cheese. She discusses her latest book, "Wine Country Table: with Recipes that Celebrate California's Sustainable Harvest." Valle dell'Acate winery in southeast Sicily produces wines made from native varietals as well as the iconic Cerasuolo di Vittorio DOCG. Sixth generation family owner, Gaetana Jacono, discusses the family history, winery, region and wines.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Tweet D and L Coffee Service Inc. and Sysco Corporation Sysco Philadelphia CAKE from Sysco at www.trycake.com/smallbites to get $750 off activation costs present the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, April 14th at 635pm EST with us possibly doing the IMPOSSIBLE We are thrilled to welcome Chef Robert Irvine who is a world class chef, fitness authority, and philanthropist who seeks to inspire people to live better each and every day. He is the host of one epic night of food and music the 3rd Annual Beats 'N Eats - Food + Music Event at The Fillmore Philadelphia on May 13th from 7-11pm. Beats 'n Eats– A Food + Music Event– hosted by Chef Robert Irvine– is an immersive, one-of-a-kind food and music experience designed to increase opportunities for our veterans and members of the military. The event features a family style, six-course meal prepared by local and celebrity chefs such as Andrew Zimmern, Buddy Valastro, Cat Cora, Jose Garces, Kevin Sbraga, Marcie Turney, Matt Fein, and more with live music performances from both established and emerging artists between each course. Robert is a tireless supporter of our nation's military. He believes that none of his success would be possible without the brave men and women who defend our freedoms. For that reason, Robert founded Robert Irvine Foundation in 2014 to support veterans and their causes. Grants have been awarded to the USO, Valor Service Dogs, the Gary Sinise Foundation, and the American Veterans Center. For those of you who can't make the event but still want to see Chef Robert Irvine, Robert pioneered a new genre of programming for Food Network with his extreme cooking challenge show, Dinner: Impossible and parlayed that success into the even more popular Restaurant: Impossible which returns on the Food Network on April 20th with new episodes. Additionally, Robert has hosted or appeared on Food Network shows including Worst Cooks in America, Next Iron Chef, Restaurant Express, Chopped: Impossible and many more as well as doing partnered workouts with his wife Gail Kim to motivate and push each other at the gym. For more information or to purchase tickets for Beats 'n Eats– A Food + Music Event visit https://www.beatsneats.co/ Some people have called our show very cheesy, so we thought who better to have join us then Janet Fletcher the author of weekly blog, Planet Cheese, that is read by cheese enthusiasts internationally, is the cheese columnist for Specialty Food Association and The SOMM Journal magazines, and she is a member of the Guilde Internationale des Fromagers. Fletcher's journalism has received three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including The New York Times, SAVEUR Magazine, Fine Cooking, and Food & Wine. Janet will be on to talk about her latest book “Wine Country Table: With Recipes that Celebrate California's Sustainable Harvest” from Rizzoli New York. Celebrating the Golden State's wine-growing regions, Wine Country Table features compelling stories and recipes that showcase the range of the state's agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine country cooking. Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries--including Cakebread Cellars, Domaine Carneros Winery, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop & Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few--whose sustainable practices highlight the future of responsible farming and wine-growing embraced throughout California. Janet also teaches cooking and cheese-appreciation classes around the country www.janetfletcher.com Then coming in studio to talk about Philly's hottest dining destination East Passyunk Avenue is Adam Leiter the Executive Director of East Passyunk Avenue Business Improvement District (EPABID) and Dominick Leuzzi the co-owner of Stogie Joe's Tavern. He will talk about their Flavors on the Avenue Street Festival event held on Sunday, April 28, 2019 from 11:00am to 5:00pm. Flavors will take over five blocks of East Passyunk from Broad to Dickinson. The street will be filled with tasty bites and seasonal sips from dozens of restaurants, bars and cafes. Philadelphia's top chefs will fire up signature dishes and inventive small plates - putting their own twist on street food. Come for the food, but be prepared to stay for the day! On top of award-winning cuisine, experience all that East Passyunk has to offer with live entertainment, on-trend fashion, sidewalk sales, free family fun, crafters, art and much more! From the sweet to the savory, the casual to the fine dining, the American to the international, the Flavors media tasting tour has it all with selections from Bing Bing Dim Sum, Brigantessa, Cantina Los Caballitos, Fuel Healthy Kitchen, Mamma Maria Ristorante, Marra's Philadelphia - Italiana Cucina, Noir Philadelphia, P'unk Burger, Redcrest Fried Chicken, Stogie Joe's Tavern, and Ristorante Tre Scalini. Flavors has become one of Philadelphia's tastiest spring festivals and block parties. Text your friends and tell them "Meet me on East Passyunk!" Last, but certainly not least we are excited to have on Chef Paul Watterson of The Fanwood Grille. The Fanwood Grille (34 South Martine Ave., Fanwood) within six months of opening won the award for having the Best Soup in New Jersey, according to The The Daily Meal food website. Well Last summer, Fanwood Grille established themselves as a destination for fans of authentic Maine lobster rolls, and now has a growing reputation for its foot-long hot dogs. The eatery serves home-cooked food made on-premises with fresh ingredients and a little flair. (This in addition to having a classic diner/luncheonette menu of breakfast, burgers, grilled cheese, salads, soups and granola made from scratch on premises.) Some customers believe the Chicken Noodle Soup is almost medicinal and call in advance to reserve it because it sells so quickly. Along with other classics like Lobster Bisque, creamy Butternut Squash, and the award-winning New England Clam Chowder, chef Paul Watterson has invented soups including Mango Chicken Habanero, Falafel Soup (vegan and gluten-free),Italian Hot Dog Soup, and Cream of Thanksgiving Soup. They all sound delicious and can't wait to talk to them. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com and a documentary film of his life by Ian Karr will be released Fall 2019. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. Go to www.trycake.com/smallbites and you and our listeners can get $750 off the activation fee. That's a 75% discount. And with that discount, you get a user-friendly Point of Sale solution that includes cloud reporting and world-class 24/7 support. CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience and STOP worrying about tracking every sale as CAKE does that for you. You can automatically save information and review it later, from anywhere. The post Small Bites – Episode 108 appeared first on Wildfire Radio.

En nuestro segundo episodio entrevisto a mi compañera Karla Quiñones, quien es maestra de profesión, co-dueña junto a mi de Café Comunión y trabaja para Sustainable Harvest. En esta entrevista Karla nos hablará de cómo logra mezclar sus dos pasiones, la pedagogía y el café. Además nos hablará de sus múltiples logros, como ser becada por She is the Roaster y por la Specialty Coffee Association.

Over the past few months I've received a number of requests for a show dedicated to how one goes about making their first documentary film. And the truth is, I could probably spend the next year dedicated to this particular topic. The world of documentary filmmaking has simply exploded over the past decade. There are newbies joining the ranks of the #doclifers every day!   So while this episode doesn't come close to covering the wide spectrum of topics that would be involved in, say, a yearly podcast on how to make your first documentary film, today's episode can certainly be considered a bit of a primer. So in the opening segment to today's episode we'll take a look at the process of a first-time documentary filmmaker, through my experiences working on my first doc.   Podcast ConversationAfter that, we'll have a conversation with documentary and commercial filmmaker, http://www.imdb.com/name/nm0453986/ (Brian Kimmel), a filmmaker whom I've had the pleasure of working with on documentary jobs overseas.   Brian's conversation will go hand-in-hand with the opening segment, as among other things, he talks about how documentary filmmaking goes hand-in-hand with his commercial endeavours, how his decision early on to get into documentary filmmaking shaped his storytelling abilities later on, how working early-on in reality tv honed his documentary skills, and how he went about getting his first client (http://www.sustainableharvest.com/ (Sustainable Harvest)), which would enable him to break away from the freelancing and begin his own production company, http://opticnerveproductions.com/ (Optic Nerve Productions).   Related Resources Watch the trailer to Brian Kimmel's documentary feature, http://www.ingredientsfilm.com/ (Ingredients): https://www.youtube.com/watch?v=uQeKkiyCluM   Check out a recent example of Brian's work done with Sustainable Harvest: https://vimeo.com/226765188   Subscribehttps://podcasts.apple.com/us/podcast/the-documentary-life/id1112679868 (Apple) | https://open.spotify.com/show/0wYlYHJzyk3Y7fHzDDwvmp (Spotify) | https://www.stitcher.com/podcast/thedocumentarylife/the-documentary-life (Stitcher) |  Rate and ReviewIf you have found value in this podcast please leave a review so it can become more visible to others. Simply click the https://itunes.apple.com/us/podcast/documentary-life-filmmaking-documentary-films-documentary/id1112679868?mt=2 (link) and then click on the Ratings and Reviews tab to make your entry. Thank you for your support!    

For those of you joining us primarily from the interwebs, our June releases may seem to be the last portion of a recent (inadvertent) series of talks, interviews, and discussions which deep dive into “green buying”. In reality, the panel discussions we’ll be sharing this week and a fortnight from today were the first that we organised and presented to a live audience as the second day of afternoon lectures at the first-ever Roaster Guild of Europe Camp last October. Featuring a panel of Raphael Studer (Algrano), Sara Morrocchi (Vuna Origin Consulting), and Joanna Alm (Drop Coffee Roasters), Steve lead an open discussion that sought to pick through the ethical considerations at play when purchasing green coffee for a specialty coffee business, from a high level (origin country politics, human rights, climate change) to the farm level (wages/treatment of staff, the use of the “premium”, relationships and trust) and everything in between. Together, they share stories of unethical or questionably ethical purchasing and follow up with some actionable suggestions for those who wish to aim for a more ethical purchase. As we prepared for this panel, the importance of a story – and its subsequent verification – appeared again and again in the context of coffee purchase, both green and brewed forms. To put this idea to the test, we asked the audience assess coffees once split into two groups: those assessing blind and those provided with information and backstory. Things didn’t quite go to plan logistically on a number of levels, so we 100% would not advocate these results to be indicative of correlation – let alone causation! In face, we're pretty sure that these are nothing but some numbers on a page, but aswe promised to release the data! Either way, we hope it provides you with some food for thought as you make your own buying decisions.   ---   Joanna Alm | Drop Coffee Joanna Alm is from Dalarna in the north of Sweden. She ran a coffee bar in Oslo for a few years, moved home to Sweden, and started working at Drop in 2010. A few years ago, Joanna became partner in the company and is now the CEO, head roaster, and green coffee buyer at Drop Coffee. She’s a three-time winner of the Swedish Roasting Championship (2014-2016) who has placed consistently in the final four at the World Roasting Championships during her time as Swedish Champion.    Joanna is also known for her passion for coffee education and community, participating as a speaker, panellist, lecturer, and attendee at coffee events worldwide both as Drop Coffee’s Head Roaster and as a working group member of the Roaster Guild of Europe.    Sara Morrocchi | Vuna Origin Consulting Born in Italy and educated in the UK, Sara found her path in the specialty coffee sector in various roles since 2007. A social scientist by training, she began working as a development worker in Kenya in early 2000s, and started to grow an interest in ways to grow and strengthen rural supply chains in East Africa. She began working as East Africa supply chain manager for Sustainable Harvest in 2007. This role would keep her working in Tanzania for the next four years. Later, she moved to headquarters in Portland, OR heading up the Global Procurement and Supply Chain management team for 4 years.   Sara has recently moved to Amsterdam to start her Vuna Origin Consulting, specialized in supply chain strategies and product development in green coffee and cacao. The perfect mix of origin travel, suppliers’ relationships and tropical products makes her work extremely exciting. She is passionate about creating long-term sustainable solutions to empower and incentivize supply chain actors in collaborative ways.   Raphael Studer | Algrano Raphael Studer is a Swiss economist and entrepreneur. During his PhD Raphael researched the statistical measurement and modelling of human well-being. He has working experience in the fields of international business development, sustainability consulting and energy trading. Two years ago, Raphael co-founded algrano.com, the B2B online marketplace for green speciality coffee. algrano allows access to roasters and producers only and brokers logistic, financial and quality services on a cost plus margin basis transparently. algrano was awarded by the Startup Brasil and Startup Chile programs, as well as by the SCAE.  Raphael lived in the Brazilian coffee fields and met producers and roasters all over the world. He understands the chances, wishes, but also problems of the new generation of coffee producers. Motivated by the vision that efficient and scalable tools of communication will transform agricultural supply chains, Raphael focuses today on the spread of algrano.

For those of you joining us primarily from the interwebs, our June releases may seem to be the last portion of a recent (inadvertent) series of talks, interviews, and discussions which deep dive into “green buying”. In reality, the panel discussions we’ll be sharing this week and a fortnight from today were the first that we organised and presented to a live audience as the second day of afternoon lectures at the first-ever Roaster Guild of Europe Camp last October. Featuring a panel of Raphael Studer (Algrano), Sara Morrocchi (Vuna Origin Consulting), and Joanna Alm (Drop Coffee Roasters), Steve lead an open discussion that sought to pick through the ethical considerations at play when purchasing green coffee for a specialty coffee business, from a high level (origin country politics, human rights, climate change) to the farm level (wages/treatment of staff, the use of the “premium”, relationships and trust) and everything in between. Together, they share stories of unethical or questionably ethical purchasing and follow up with some actionable suggestions for those who wish to aim for a more ethical purchase. As we prepared for this panel, the importance of a story – and its subsequent verification – appeared again and again in the context of coffee purchase, both green and brewed forms. To put this idea to the test, we asked the audience assess coffees once split into two groups: those assessing blind and those provided with information and backstory. Things didn’t quite go to plan logistically on a number of levels, so we 100% would not advocate these results to be indicative of correlation – let alone causation! In fact, we're pretty sure that these are nothing but some numbers on a page, but we promised to release the data. Either way, we hope it provides you with some food for thought as you make your own buying decisions.   --- PHOTO BY JORDAN SANCHEZ FOR ROASTER GUILD OF EUROPE Joanna Alm | Drop CoffeeJoanna Alm is from Dalarna in the north of Sweden. She ran a coffee bar in Oslo for a few years, moved home to Sweden, and started working at Drop in 2010. A few years ago, Joanna became partner in the company and is now the CEO, head roaster, and green coffee buyer at Drop Coffee. She’s a three-time winner of the Swedish Roasting Championship (2014-2016) who has placed consistently in the final four at the World Roasting Championships during her time as Swedish Champion.  Joanna is also known for her passion for coffee education and community, participating as a speaker, panellist, lecturer, and attendee at coffee events worldwide both as Drop Coffee’s Head Roaster and as a working group member of the Roaster Guild of Europe.  Sara Morrocchi | Vuna Origin ConsultingBorn in Italy and educated in the UK, Sara found her path in the specialty coffee sector in various roles since 2007. A social scientist by training, she began working as a development worker in Kenya in early 2000s, and started to grow an interest in ways to grow and strengthen rural supply chains in East Africa. She began working as East Africa supply chain manager for Sustainable Harvest in 2007. This role would keep her working in Tanzania for the next four years. Later, she moved to headquarters in Portland, OR heading up the Global Procurement and Supply Chain management team for 4 years. Sara has recently moved to Amsterdam to start her Vuna Origin Consulting, specialized in supply chain strategies and product development in green coffee and cacao. The perfect mix of origin travel, suppliers’ relationships and tropical products makes her work extremely exciting. She is passionate about creating long-term sustainable solutions to empower and incentivize supply chain actors in collaborative ways. Raphael Studer | AlgranoRaphael Studer is a Swiss economist and entrepreneur. During his PhD Raphael researched the statistical measurement and modelling of human well-being. He has working experience in the fields of international business development, sustainability consulting and energy trading. Two years ago, Raphael co-founded algrano.com, the B2B online marketplace for green speciality coffee. algrano allows access to roasters and producers only and brokers logistic, financial and quality services on a cost plus margin basis transparently. algrano was awarded by the Startup Brasil and Startup Chile programs, as well as by the SCAE.  Raphael lived in the Brazilian coffee fields and met producers and roasters all over the world. He understands the chances, wishes, but also problems of the new generation of coffee producers. Motivated by the vision that efficient and scalable tools of communication will transform agricultural supply chains, Raphael focuses today on the spread of algrano.

Welcome to this week’s mini-milestone, otherwise known as No. 80. We couldn’t let such an auspicious moment pass without featuring a special guest, and we couldn’t be happier that we were able to borrow Vuna Consulting’s own Sara Morrocchi for an hour to chat with Steve in this week’s podcast. For those of you who follow along with the live-event aspect of what we do, we’re sure you’re well familiar with Sara and her work – she joined us for discussions on certifications and green buying ethics at the first-ever Roaster Guild Camp in Estonia last year and again for “Cracking Certifications” with The Barista League in Gothenburg earlier this year. Each time, we felt that there wasn’t enough time to dig into her wealth of experience and strongly suspected that she could (and would!) take us to school if we ever had the opportunity to chat with her one-on-one. Very excitingly, she’s done exactly that in this week’s episode! So, yes, this week, you’ll learn about Sara’s career journey from development to Sustainable Harvest to Vuna Consulting – but you’ll also learn about NGOs, USAID, cultural imperialism, empathy, social premiums, accountability, value propositions, authenticity, risk exposure, and much, much more.   http://www.nuovasimonelli.it/en/

Welcome to this week’s mini-milestone, otherwise known as No. 80. We couldn’t let such an auspicious moment pass without featuring a special guest, and we couldn’t be happier that we were able to borrow Vuna Consulting’s own Sara Morrocchi for an hour to chat with Steve in this week’s podcast. For those of you who follow along with the live-event aspect of what we do, we’re sure you’re well familiar with Sara and her work – she joined us for discussions on certifications and green buying ethics at the first-ever Roaster Guild Camp in Estonia last year and again for “Cracking Certifications” with The Barista League in Gothenburg earlier this year. Each time, we felt that there wasn’t enough time to dig into her wealth of experience and strongly suspected that she could (and would!) take us to school if we ever had the opportunity to chat with her one-on-one. Very excitingly, she’s done exactly that in this week’s episode! So, yes, this week, you’ll learn about Sara’s career journey from development to Sustainable Harvest to Vuna Consulting – but you’ll also learn about NGOs, USAID, cultural imperialism, empathy, social premiums, accountability, value propositions, authenticity, risk exposure, and much, much more.   http://www.nuovasimonelli.it/en/

FLORENCE Reed, is the president and founder of Sustainable Harvest International, a nonprofit organization dedicated to working with rural Central American communities to implement sustainable land-use practices. From her Peace Corps service to her nonprofit work, Florence Reed has always believed in bringing people together to create a better future. In 1997, Reed founded Sustainable Harvest International (SHI) to help Central American families learn sustainable farming practices that preserve rain forests and alleviate poverty. As President of the organization, Reed spends her time guiding Sustainable Harvest International forward, bringing together a variety of individuals to preserve forests and families. See her beautiful infographic show notes, plus her top tips and advice for entrepreneurs and aspiring entrepreneurs at www.TodaysLeadingWomen.com or by clicking here!