Sustainable Spring March 14

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.

Solar Electricity
Katie Bray of Clean Energy for Buncombe.
Katie will be talking about how to access affordable Solar Power and Clean Energy for homeowners, businesses and non-profits.
David Paull of Compost Wheels
Beekeeping, Honey Production, and Tasting
Noah Wilson-Rich of The Best Bees Company
Noah and staff will be on hand to tell us about their beehive service, talk about the life of the bee and it's importance in food production, and lead a tasting of several different honeys.
CSA — Tentative
Green Grocer Chicago

Green Grocer will be talking about what a CSA is and the benefits. They are a curated CSA from multiple farms around the city and Illinois.
Home Solar Electricity (at 2:00 pm)
Rita of Solarize NC
Rita will discuss the importance of solarize NC and its impact.
Sustain-a-Lunch: Sustainable Spring Edition
Rob Newton of Smith Canteen, Seersucker, and Nightingale9
Join the Counter Culture New York crew for a potluck Sustain-a-lunch challenge, where we all take $20 to the greenmarket and try to show each other up, potluck style! Around the communal table, we'll talk about what sustainability means to us.
Composting in the City
Tim Bennett of Bennett Compost
Tim will talk about the importance of compost and will be extending a free trial service of BC to new members, and a discounted service to those who already have BC.
Joelle Burgard of Anacostia Watershed Society
Joelle will discuss the 25th anniversary of the organization and their efforts to clean up and restore the Anacostia river and re-establish it as a known natural and recreational amenity for the DC area.

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...