By Mischa Hedges, Director of Communications
At Thanksgiving Coffee Company, we’re always talking about how to connect our coffee community. We strive to create a space for dialogue between coffee drinkers and coffee farmers – space that allows for gratitude, appreciation and knowledge about coffee to be shared. With social media and increased global connectivity, it’s becoming much easier than it used to be to do that. For instance, check out this new feature on our website:
If you’ve enjoyed one of our single origin coffees recently, you can visit our “Farmers” page and write a message to the coffee farmer or cooperative who grew it.
Traveling to your coffee’s country of origin and meeting your coffee farmer in person is the richest way to connect, but that’s not an option for most people. We’re hoping this new feature on our website will enable you to deepen your relationship with your coffee.
Some of the farmers and cooperatives we partner with are Facebook users, and can respond directly to your messages! In other cases, we’ll gather and send your messages to the farmers and cooperatives we work with so they can see your appreciation.
Let us know what you think of this new feature…
Last month, the good folks at Operation Groundswell let us know about the fantastic trips they lead to Central America to reconnect people with where their food comes from. Their trips are inspiring, educational and adventurous, and often end up in coffee country…so we thought you’d like to hear about them. Enjoy!
-The team at Thanksgiving Coffee Co.
From Seed to Shelf, Ethical Consumerism From The Ground Up
Guest Post: by Lindsey Berk, Operation Groundswell
“Eating is an agricultural act.”
– Wendell Berry, American novelist, activist, cultural critic, and farmer
We seem to have forgotten that…
At least, I had forgotten that until I left my corporate job and my NYC apartment in 2011 to begin a three-year journey around Latin America and Australia. Working on a winery in Mendoza, Argentina during its harvest taught me the importance of a farmer’s vigilance and dedication – as well as how fickle a crop can be. WWOOFing on an organic farm in Byron Bay, Australia, brought out my inner child as I delighted in pulling carrots, radishes and peanuts out of the ground.
Volunteering at a coffee cooperative in Guatemala instilled in me the importance of fair wages and food justice. This was the same girl who had grown up with a plethora of food in the pantry, always answering the slightest hunger rumble with a more-than sufficient meal without giving a second thought to how that food got there.
But now I know how food gets to us. I know that a cup of coffee is never just a cup of coffee.
I know that every ingredient has its own journey, and that frankly, not all journeys are created equal. Local or industrial; organic or conventional; commodity crop or Fair Trade, slow food or fast food. These words were not just created by marketers; they have a real impact on the way we eat. That’s why I teamed up with Operation Groundswell to lead From Seed to Shelf: Ethical Consumerism from the Ground Up in Guatemala this fall.
From Seed to Shelf is a nine-day exploration of where our food, and coffee, comes from and what it goes through before hitting the shelves of our local grocery store.
We’ll go into the jungle to taste raw cacao straight out of the pod. We’ll farm alongside coffee farmers while hearing about their daily struggle to live off the world’s second-most traded commodity. We will peel back the curtain of industrial agriculture and see the challenges our food producers face every day. We will research issues such as food justice, land distribution, and malnutrition in real time and with real people who face these issues every day, every week, every year.
Guatemala’s unique political and economic landscape will serve as the setting for our adventure. We will get our hands dirty working on a community-initiated project, stretch our legs as we ascend an active volcano, and cleanse our minds in the beautiful hot springs of Fuentes Georginas.
We created this program knowing full well that “we don’t know what we don’t know.” But ignorance is not bliss; come to Guatemala this fall and take a step towards closing our food knowledge gap.
Operation Groundswell is a non-profit organization committed to providing authentic, ethical, and affordable travel opportunities to people all over the world. For seven years, OG has facilitated backpacking and service-learning programs to Africa, Asia, the Middle East, and Latin America carrying out small scale development projects and building a community of travelers that are socially, environmentally, and politically aware of their impact in the communities they travel to and live in.
For more information on the Seed to Shelf Program, click here.
A few weeks ago we got an email from a man who introduced himself as Kieran, a guy from Vancouver BC who was riding his bike through Central America and wanted to know if we could help him connect with our partners at the Guaya’b Cooperative, in Guatemala. Last week Kieran visited Guaya’b, and by his account, had a great time. Here’s a bit from his blog, which you should visit to read the story in its entirety, as well as see some of his photos.
Not far across the border in Guatemala is the remote town of Jacaltenango. I hoped I’d be able to visit two co-operatives there, and as it was ‘only’ 50 km off my main route I gambled on getting lucky when I arrived. Yes it was only 50 km, but the uphill climbs more than made up for the short distance.
I had a little time in the town at the weekend to track down the Guaya’b office and then I dropped by on Monday morning to see what I could find. I ended up spending six days in the town as I felt I got very lucky with both co-operatives.Jacaltenango is a small, remote town up in the highlands. It is perched high above the Rio Azul with a number of smaller communities dotted around the surrounding hillsides at various degrees of precariousness.
Guaya’b is a coffee and honey co-operative comprising more than 400 members. It produces 100% Fair Trade products though its coffee is both conventional and organic. They have organic (US & European), Fair Trade (FLO-Cert) and “bird-friendly” (Smithsonian) certifications. Mayacert are a national organic certification body but Guaya’b export all their coffee. Most of the members are indigenous Popti’ with the rest mestizos. Guaya’b exports all its products to Europe and North America. In organic coffee, the European and North American coffee are kept separate. All coffee exported is ‘oro’ (green) beans. Conventional coffee predominantly finds its way to Spain. The honey is produced primarily for markets in Austria, Germany and Belgium.
Lucas Silvestre is the President/Manager and he was very happy to let me get an insight into the Guaya’b operations. Manuel, who oversees quality control, took me to the bodega (warehouse) where I was able to see coffee and honey processing operations and one of the Guaya’b coffee nurseries.
Click here for the full story.