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
Amber
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.
Beekeeping
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
Farm51
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:
Expanding on the theme from my last post, I'd like to keep exploring the movement away from thinking about sustainability in coffee as a checklist of certifications and more as a process of movement along a continuum of continuous improvement. One aspect that's really appealing about the...
Over the duration of this series, I've talked a lot about "moving along the continuum" or "moving along the spectrum" in reference to how we think about sustainability. I'd like to dive into this idea a little deeper, because it applies to how we think about a lot of things Counter Culture—not just...
So far, we’ve focused on the sustainability impacts of growing, purchasing, and roasting coffee. This week I’d like to take a step back and talk about an issue that’s affecting the sustainability of the coffee industry as a whole: climate change. As Counter Culture works to measure and reduce our...
In this post, I'm going to shift away from talking about sustainability where we buy coffee and focus on our own operations as a roaster. A coffee grown sustainably shouldn't necessarily retain that "sustainable" designation if others involved further along the supply chain aren't also acting...
In this post, I'd like to dive in to what I mentioned in the first post as a good indicator of a coffee's sustainability: certifications. Wouldn't it be great if there were a certification and corresponding label that could simply tell us whether a coffee is sustainable or not? The good news is...