Sustainable Spring March 7

All events take place in our regional training centers, Fridays at 11:30 a.m. following our free, weekly public coffee tastings at 10 a.m.

Community Supported Agriculture Sign-up with Flying Cloud
Annie Louise Perkinson of Flying Cloud.
Annie Louise will speak about CSA sign ups and the benefits of a CSA. Meet the producers involved with a CSA. And anyone that signs up will receive a FREE bag of coffee.
Urban Gardening
Bilal Sawari of Crop Mob
Sustainable Chocolate 101
Suhayl Ramirez of Taza Chocolate
Suhayl will speak about sustainable Chocolate sourcing, explain how chocolate is produced from bean to bar, and lead a tasting of 3 chocolates we have paired with 3 coffees.
Vermiculture & Composting
of Urban Worm Girl
Amber will give an overview of home vermiculture and Counter Culture will also being harvesting our compost bin, sending everyone home with a bag of compost.
Rex Williams of Orange County Beekeepers Association
Composting and Coffee
Laura Rosenshine and Claire Moloney of Compost Assist
How coffeeshops (and other small businesses) in NYC can navigate the complicated world of commercial compost hauling.
Urban Chicken Keeping
Andrew Olsen and Neal Santos talk about raising chickens in urban areas.
Potato Taste in East Africa
Andrew Gerard of Global Knowledge Initiative
Andrew is giving a quick lecture about Potato Taste in Rwandan Coffee: History, challenges, and progress in identifying and eliminating it from Specialty Coffee.

Related Updates:
Sustainability Manager Meredith Taylor visited East Timor last month. It was the first time anyone from Counter Culture has visited the country. Since 2002, coffee has been a major export for East Timor, and Meredith was excited for the opportunity to check out this under-the-radar origin. Read...
I started working in coffee a bit accidentally—happening upon a job as a barista until I "figured out what I really wanted to be." After a few years on the job, my former-boss here at Counter Culture, Kim Ionescu, suggested I apply for the Specialty Coffee Association of America's Sustainability...
We've been working hard over the last few weeks to prepare our upcoming 2014 Transparency Report. One of the metrics we include every year in this report is the "FOB" price paid for each coffee. Following an internal review of the draft report this week, I got some really good questions about this...
We believe that forming relationships across the coffee supply chain is the best way to improve coffee quality and sustainability. These buying relationships are similar to social relationships in that the most successful ones are built on good communication and reciprocity. We ask a lot from the...
When I first started in this position as Sustainability Manager a few months ago, I knew that one of my biggest tasks would be strengthening our internal sustainability. As I've mentioned before, we've spent a lot of our efforts up to this point focusing on origin programs. It's not that we didn't...