Daterra Coffees - Talk & TastingMay 7, 20086:00 pm to 8:00 pmCafe Grumpy, Chelsea, NYCFeatured coffees will include :2007 Daterra Reserve2007 Daterra BSCA Taste of the Harvest Magnum Reserve Yellow Bourbon2007 Daterra Opus One ( naturally grown low caffeine coffee )Talk and photos will be presented by Andreza Elaine Marzarao andIsabela Pascoal of Daterra . Focus will be on artisan coffeeproduction and sustainability at Daterra .Andrew Barnett of Ecco Caffe will roast coffee and espresso for thetasting and introduce Andreza and Isabela .Daterra is located in Brazil's Cerrado region and has become legendaryamong coffee and espresso aficionados for award winning quality .Spearheaded by coffee visionary Luis Norberto Pascoal, Daterra isworld renowned for state of the art and sustainable growingpractices.
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Congratulations to our very own Nik Orosi who is the 2 time Croatia Barista Champion! This will be the second time Nik will compete in the World Barista Championship, to be held this year in Copenhagen Denmark. Nik is well known in the barista community for his unique competition routines and his huge heart. Nik has also shown interest to host a barista in Zagreb, Croatia as part of a barista exchange, what an opportunity.
Again, congrats to you Nik, and the best to your family. I hope to post more info as I receive it. Maybe we'll even hear from Nik this weekend.
- Matt
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It's always nice to witness good design when it comes to coffee and tea accessories and I found a couple gems today.
For any cafe offering a more traditional sit down coffee or beverage service, you may want to feast your eyes on this smart tray. You may think you have super hero memory powers, but why not make sure with a Notes Tray from Koziol. Just watch out for chalk residue on your demitasse.
Also, Koziol offers a line of very cool coffee and tea accessories including an array of espresso, cappuccino and latte porcelain cups banded with insulating plastic. The simple design resembles a cupping bowl in appearance, but watch out, the lack of a handle may cost you some points if competing in your next professional barista competition.
Read more…
At the minute, my cogs are turning at a ferocious speed. And whilst it's normally concentrating on the coffee, at the minute, it's concentrating with what I put in the coffee, both to create new, and inventive drinks at work, but also to start developing a signature drink for when I try and compete.One drink, we poured at work yesterday was a bizarre one. We tried it with a couple of different soda's, but the completed drink consisted of filling an 8oz tumbler with ice. Half filling the glass with an aeropress of a brazilian/guatemalan blend, and topping it up with lemonade... and as I said, it was bizarre, but quite pleasant. We also tried this with gingerbeer, but it was less exciting.We have also been trying chili drinks a lot recently. We did it by grinding dried chili's using a hand coffee grinder, and boiled it with brown sugar to create a thick spicy syrup, we then steamed the milk with this in, and poured it into a 6oz or so cup, with chocolate abyss mocha sauce, and espresso. it was very nice, and very warming. And after drinking many of them, me and the guy tasting them woke up with a numb left arm..... a touch concerning.Another drink that we are selling now is going very well. We call it the Espresso Libre, and it consists of muddling half a lime in a boston shaker, adding a cup of ice, half a bottle of Fentimans Cola, and adding a single espresso, and then straining it into a glass. It's fantastic, a lovely taste, very refreshing... and if you accidentally pour it with dandelion and burdock instead of cola, it smells exactly like Hoi Sin sauce, and tastes the same to.finally, here is a growing list of flavours I mean to continue playing with.Tarragon100% venezualan black cacaoCoconut MilkBlack or pink peppercornsChiliSagemaybe some kind of aniseed flavour, fennel, liquorice root, aniseed, or something of the sort.
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Times ago, I suggested our standards of coffee drinks, but ..., as you may know.There are some one or organizations who may want to make it. But, finally, I am thinking that who and how to define the Standards of Coffee Drinks?Yes, the market!If someone, even by chance, can make something that the market would take, it can be done and accepted by the market. But, if not, it must be disappear as you can imagine.Till now, how much do we know about coffee, and espresso drinks? Everyone have to think about it.OK, I can do nothing but just wait and see.
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Happy to see that BaristaExchange.com has been featured in Imbibe Magazine's "uncorked" section in their Mar/Apr Issue. If you havn't already checked out Imbibe, it's a great addition to everyones beverage magazine subscriptions also including Barista Magazine and Fresh Cup.
Imbibe is the magazine of liquid culture. It is a completely new way of looking at drinks—as a distinct culinary category, deserving in-depth exploration of history, ingredients, preparation, artistry and consumption. From wine, spirits and beer to coffee, tea and everything in between, Imbibe celebrates the world in a glass.
- Matt
Wal-Mart, the undisputed king of crappy labor practices, introduced three new Fair Trade Certified house-brand coffees yesterday. Let me just repeat that in case you're stuck in a stupor of shock--Wal-Mart introduced three new Fair Trade Certified house-brand coffees yesterday. Wasn't any easier to swallow the second time around, was it? Yeah, didn't think so.In the wake of this highly suspect announcement, the fingers are a pointin' and the charges of hypocrisy are a flyin'. US labor groups are shining a light on what seems to be a pretty obvious PR ploy on the part of Wal-Mart, stating that the retail giant shouldn't be able to reap the positive consumer perception benefits of sustainability while denying their own employees living wages and decent health benefits. And global labor watchdogs are none too pleased either as they've found evidence of sweatshop produced items sold in Wal-Mart stores.But not everyone is exclaiming j'accuse! TransFair USA is super happy about the new Wal-Mart fair trade house-brand coffees, and Greenpeace USA is all a twitter over the corp's broad environmental goals.But the real question is, what do you think?Link (via Coffee Talk)Post originally published by Milwaukee Specialty Food and Coffee.
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So I've finished my roasting apprenticeship and now am getting the ball rolling towards opening my own roastery in Savannah, GA! I'm currently going through the frustrating, time consuming, and sometimes ridiculous ordeal of all that goes on on the business side of getting things started. Looking at spaces, finding web designer, licenses and what not. All is going well so far. We'll see how things develop. Peace.
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For all the coffee bar owners out there! I wanted to tell you all about a newer class that we are offering at the ABC school called Coffee CFO. This two-day workshop is lead by Chris Legler, whose vast experience and knowledge of finance specifically tailored to the coffee industry, brings an unrivaled expertise to your business. Chris’ expertise includes financial management, roasting coffee, business ownership and a great understanding of business operations.
Chris has held executive positions in finance and administration, marketing, retail operations and strategic planning. He was Vice President and Chief Financial Officer for Barnie’s Coffee and Tea Company and has held positions of increasing responsibility with Starbucks Coffee Company, Sony, British Petroleum, Blockbuster Entertainment and Eddie Bauer.
Read Chris' complete bio and read about Chris and the Coffee CFO class in Bruce Milletto's Blog.
Money back guarantee!
If you feel you have not received information worth at least double the cost of the class, we will write you a full tuition refund check — no questions asked.
Class includes a Financial Workbook to help you assess the financial health of your business and increase profits.
Optimize the overall profitability of your coffee businessIndividual entrepreneurs and small chains often don't have the financial resources to hire a Chief Financial Officer, even though financial management is one of the most important components of running a successful business. Our Coffee CFO course will give you the tools you need to manage the financial side of your business and the confidence and skills to take it to the next level.
This two-day course will take a comprehensive look at how to optimize the overall profitability of your coffee business. Creating a successful business involves understanding how to increase long-term profitability through sales growth while managing your costs at an optimal level. Also knowing how to manage your available cash is crucial to managing the growth of your business.
This course will start by learning how to analyze current sales. This can be key to developing marketing initiatives as well as product offerings that will grow your revenue. You will also gain a better understanding of the costs of your beverages and other products. This will help you determine pricing structures as well as where to focus your energies.
Managing labor to an optimal level will help drive your sales while maintaining an affordable cost structure. The class will spend time looking at the complexities of labor.
Understanding the capacities and current asset utilizations can help your company free up cash flow that can be used to expand your business. This workshop will examine ways to increase your cash flow by examining inventory returns, equipment investments, systems investments and human capital. This includes how to evaluate a new site from a financial prospective including sales and cost projections as well as common items to look for in negotiating with landlords.
The course will wrap up with an all important view of prioritization of your financial needs. Planning the course through simple budgeting will allow you to better achieve the goals that you have set. A well thought out plan will also point out where improvements are needed.
Next class date is May 10-11!
For more inf go to the American Barista & Coffee School website, or call us 800-655-3955.
Read more…
BiteClub.com CEO Blogs about Barista Exchange
I met Sonny Mayugba at the Food and Restaurant/Bar Show in Las Vegas, also in conjunction with the Coffee & Tea Expo/SWRBC ... a.k.a. The world's biggest FRAT PARTY. :)
While I was walking to our booth the first morning of the show I spotted the Bite Club booth. Wow, I thought, I jumped on this focused social network train at the right time! They had some really cool buttons and promo materials which I grabbed and then later in the day went back to introduce myself. Their booth was packed, and they had multiple people live blogging during the show, I remember doing an interview, but not sure if it ever surfaced.
Sonny is the bite club CEO and it was hilarious, because we were dressed identical with a modern long sleeve shirt and dark sweater vest, the usual uniform for a dot com entrepreneur these days. We talked about Bite Club for a while before I told him about Barista Exchange and it was interesting to hear basically the same mission statement and thought process, but in regards to two different industries. I was intrigued by his site and checked it out that evening. It has some really cool features to it, like a Digg.com version of rating things called Bite it! It is also divided up into many groups and search oriented sections.
Long story short Sonny joined the site a while back, as he is a true Coffee Enthusiast, and just today wrote a really great blog about Barista Exchange, and I wanted to reciprocate.
So, make sure to go check out BiteClub.com - I look forward to working closer with Sonny and BiteClub to share in this crazy online social networking revolution.
- Matt
Hi all, I am excited to tell you about The Espresso Quest, the new book by Instaurator.
The Espresso Quest is an exciting tale of an espresso lover’s quest to find the pure joy experienced in a perfectly prepared cup of espresso coffee.
In the Espresso Quest, Instaurator weaves in tales of how he became enlightened to that perfect espresso, and how his journeys - and people he met along the way — helped him realize that espresso is not something that can be prepared by following a set of rules. Instead it requires passion – of the grower, roasters and barista — to ensure the coffee bean is brought to its purist state.
Join Instaurator as he dives into the intricacies of growing, processing and brewing espresso, revealing how each are necessary to understand if that perfect little cup is to find a place in your heart. Throughout the book he shares memories of his first true perfect espresso, then takes the reader on his journey to seek that sublime taste time and again. Along the road, he recounts his observations, discussions and first-hand experiences in the world of espresso coffee. Through it all, Instaurator emphasizes “Let taste be your guide.” His quest is sure to incite many more passionate discussions about how to best experience that ultimate espresso.
About Instaurator
Instaurator is a coffee and business consultant with a world renowned reputation for his coffee tasting and management expertise. He has been a specialty coffee roaster for 26 years and has established roasting businesses in Vancouver Canada, Tokyo Japan and in Sydney Australia.
He established his own wholesale specialty coffee factory and retail chain of coffee shops now known as Danes Gourmet Coffee, prior to founding Michel’s Espresso in 1999 which has 350 espresso bars. By 2006 Michel’s was rated as the leading coffee chain in Australia by BIS Shrapnel.
As Chairman of the Australian Coffee & Tea Association he was instrumental in establishing the barista training standards currently used by Government Registered Training Organizations nationally.
Reviews:
“The Espresso Quest gives eloquent voice to the passion that drives coffee professionals and enthusiasts”
— Mike Ferguson, Former Chief Communications Officer Specialty Coffee Association of America.
“The book is fantastic. The photos are incredible.”
— Barista Magazine
“The book is beautifully illustrated with photos showing the coffee industry from seed to espresso cup.”
— Roast Magazine
“The Espresso Quest is one man’s journey to find the smooth, rich and complex flavor of a flawlessly prepared espresso. Whether you’re a fan of a perfectly poured espresso, or have yet to acquire a taste for one, you’ll be sure to have an espresso epiphany after reading Instaurator’s book.”
— Laura Everage, former Managing Editor of The Gourmet Retailer
You can PRE-ORDER the book if interested | Ships May 15Read more…
We got a lot of great response from the other thread titled "Going Green in Your Coffee House" and I wanted to follow up with a Part 2 post. I thought it may be helpful to list some products that promote eco friendly buying practices in a coffee house setting.
Compostable White Hot Cups with World Art ... Here in Portland, I have seen a lot of coffee bars switching to compostable paper cups. I have also heard different reviews from baristas and roasters on which are the best. There are the Eco-Products Hot and Cold cups, made using a PLA plastic inner lining, these paper hot cups are fully compostable. Espresso Parts has a full line up of Eco-Friendly cups, lids, and more to check out. Eco-Products' compostable/biodegradable COLD cups are clear and are made from an annually renewable resource--corn! With the same look and feel as clear plastic cups, these compostable biodegradable corn cups contain NatureWorks PLA, and environmentally friendly alternative to plastic. The cups are odorless and completely non-allergenic. These products are designed to compost in a commercial facility in 45-60 days.
Cafetto has an Organic Espresso Machine Cleaner called EVO. Cafetto EVO is OMRI listed as complying with the USDA National Organic Program requirements and BFA registered as complying with the requirements of the Australian Organic Standard.
I know that this cleaner is popular in Australia, and I was curious how many people here in US are using it, or if anyone has any feedback? I see on their site that both Cuvee Coffee and Coffee Klatch are distributors.
Another brand of Eco-Friendly cups that I have seen at the EcoTainer from Intl. Paper. They have a in depth FAQ on their site about the cups. It seems to be very similar to the compostable cups. I encourage all of you to check with your local coffee roaster if they can provide you with an eco-friendly option. Show them there is a demand for this.
Another topic discussed was Composting Coffee Grounds in your garden. We like to save the grounds from our training classes at ABC's and my wife and I use them at home. Here is a link on How To ... and another link I found on Peets Coffee and Tea website, that talks about using Coffee and Tea Residues.
It is great to see people on this site sharing these types of experience, and maybe with some work we can develop an easy system for really Greening coffee shops around the U.S. Feel free to post other ideas/products below that may be helpful. I remember in the last Green post many people were asking about products and for any feedback. Thanks! (next blog post ... organic milk, coming soon).
- Matt
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Recently, I am in Guangzhou to develop the local market for the Barista Training of Kaffa Cafe. Our Barista Training Centre was established at the beginning of 2007.Now, I am training some students. Yesterday, they told me that the cafes, which I suggested them to go to see if they need more baristas or not, are almost all closed. Only few of them, which they did not go, was not known yet.For Beijing, the situation is almost the same, or a bit of better. Most cafes are kept alive mostly by more investment, not their income. If the owners are not able to invest more, they have to be closed.All those facts told me that, the quality of coffee drinks can be a kernal elements of a cafe. Although, people do not quite understand it, mainly for the reason that they do not know the difference between a well made coffee and not well made ones. It can be very big, from tasty to awful.A Fiction Story.Many people believe that, most or almost all local people (clients) do not know the tastes of coffee drinks, and therefore, they would accept what they get from the cafes. But, the fact is, people may not know the reason of those bad coffee drinks was from the preparation of the cafes, but they simply learnt that ocffee is never tasty, so they won't drink coffee, or very seldom to drink coffee any more. That is the real fact that happened locally in China.*$s not able to do it, Illy not able to do it, none except few cafes with a little profits.In Beijing (Peking), almost two brands of cafes can be successful. One is the Pass By Bar, and the other is Scrupting Time, which have horrible espresso made of Illy beans for years. They got continuously training from Illy, but the result, as confirmed by their boss in front of me, it is not drinkable.Few others can be survived due to the location where there are enough people who do need somewhere to stay, like new XiuShui, where one can find a cafe of Lavazza, and SPR, a local brand of chained cafes. But, clients can find their sulotion by ordering only beer or coke. So, some of cafes may also change from prof machines to small super-auto, or even totally removed.It is sad, only simply the fact in China.Except *$s, none of other international brands can be survived, at least in Beijing. I know some of them are still there, but the way to keep them alive is simply money, their more and more investment. they all know it very well by themselves, for sure.For our trainees' cafes, the business became more and more hard because more and more people believe that coffee drinks can never be good tasted. So, we have to find other ways to let them try our coffee. that is the first step, and also the hardest step. But, in any case, we have to do it, and finally, we made it.
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Many of you may have also seen this in the newsletter that was sent out yesterday, but I wanted to officially post about it as well.
It has been great to see the membership on Barista Exchange grow, and I am thrilled that people are using the site to connect with so many others in the industry. During the month of April, we will be having a contest to see who can invite, (and sign up) the most friends. I will be posting more about this in a blog soon. Basically we can track how many people you invite, and how many sign up from your invites. The winner will get a copy of Training with Champions on DVD, a $49.95 value. I want to start having little fun competitions each month so if you have any ideas, email me
Next month I am hoping to also have an essay contest with a super secret cool prize ...
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Hello - please see the link to an article that I wrote for the Michigan Restaurant Association for thier magazine MICHIGAN RESTAURATEUR:Trends in Coffee: Quality is Back in FashionThe article is in the April issue. I welcome your comments and feedback.
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Apart for them buying the coffee (which pays for the coffees, rent, utilities, my paycheck, and sometimes they may even tip), what else do they do?I know for a fact we try to put some (I am an at beast eager to say mine is meager) latte art on their drinks, which they just cap it, chug it, and give us a near look in the eye like they even noticed it was coffee.Why is there art? I like art, I am an artist (not a latte artist, mind you), but i can draw stick figures, and round circle like things. I can even write pretty."p-r-e-t-t-y"see, talented is as talented does.I appreciate the appreciator, so, when a customer comes and shows they are an enthusiast, it makes me smile a bit. Adds a bit of pride to the day full of the others.happy is the day when the buzz buzz of the joe is zubb-zubbin.(forgive, I just read a Dr Seuss book)
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It's always nice to witness good design when it comes to coffee and tea accessories and I found a couple gems today.
For any cafe offering a more traditional sit down coffee or beverage service, you may want to feast your eyes on this smart tray. You may think you have super hero memory powers, but why not make sure with a Notes Tray from Koziol. Just watch out for chalk residue on your demitasse.
Also, Koziol offers a line of very cool coffee and tea accessories including an array of espresso, cappuccino and latte porcelain cups banded with insulating plastic. The simple design resembles a cupping bowl in appearance, but watch out, the lack of a handle may cost you some points if competing in your next professional barista competition.
For all the coffee bar owners out there! I wanted to tell you all about a newer class that we are offering at the ABC school called Coffee CFO. This two-day workshop is lead by Chris Legler, whose vast experience and knowledge of finance specifically tailored to the coffee industry, brings an unrivaled expertise to your business. Chris’ expertise includes financial management, roasting coffee, business ownership and a great understanding of business operations.
Chris has held executive positions in finance and administration, marketing, retail operations and strategic planning. He was Vice President and Chief Financial Officer for Barnie’s Coffee and Tea Company and has held positions of increasing responsibility with Starbucks Coffee Company, Sony, British Petroleum, Blockbuster Entertainment and Eddie Bauer.
Read Chris' complete bio and read about Chris and the Coffee CFO class in Bruce Milletto's Blog.
Money back guarantee!
If you feel you have not received information worth at least double the cost of the class, we will write you a full tuition refund check — no questions asked.
Class includes a Financial Workbook to help you assess the financial health of your business and increase profits.
Optimize the overall profitability of your coffee business
Individual entrepreneurs and small chains often don't have the financial resources to hire a Chief Financial Officer, even though financial management is one of the most important components of running a successful business. Our Coffee CFO course will give you the tools you need to manage the financial side of your business and the confidence and skills to take it to the next level.
This two-day course will take a comprehensive look at how to optimize the overall profitability of your coffee business. Creating a successful business involves understanding how to increase long-term profitability through sales growth while managing your costs at an optimal level. Also knowing how to manage your available cash is crucial to managing the growth of your business.
This course will start by learning how to analyze current sales. This can be key to developing marketing initiatives as well as product offerings that will grow your revenue. You will also gain a better understanding of the costs of your beverages and other products. This will help you determine pricing structures as well as where to focus your energies.
Managing labor to an optimal level will help drive your sales while maintaining an affordable cost structure. The class will spend time looking at the complexities of labor.
Understanding the capacities and current asset utilizations can help your company free up cash flow that can be used to expand your business. This workshop will examine ways to increase your cash flow by examining inventory returns, equipment investments, systems investments and human capital. This includes how to evaluate a new site from a financial prospective including sales and cost projections as well as common items to look for in negotiating with landlords.
The course will wrap up with an all important view of prioritization of your financial needs. Planning the course through simple budgeting will allow you to better achieve the goals that you have set. A well thought out plan will also point out where improvements are needed.
Next class date is May 10-11!
For more inf go to the American Barista & Coffee School website, or call us 800-655-3955.
Hi all, I am excited to tell you about The Espresso Quest, the new book by Instaurator.
The Espresso Quest is an exciting tale of an espresso lover’s quest to find the pure joy experienced in a perfectly prepared cup of espresso coffee.
In the Espresso Quest, Instaurator weaves in tales of how he became enlightened to that perfect espresso, and how his journeys - and people he met along the way — helped him realize that espresso is not something that can be prepared by following a set of rules. Instead it requires passion – of the grower, roasters and barista — to ensure the coffee bean is brought to its purist state.
Join Instaurator as he dives into the intricacies of growing, processing and brewing espresso, revealing how each are necessary to understand if that perfect little cup is to find a place in your heart. Throughout the book he shares memories of his first true perfect espresso, then takes the reader on his journey to seek that sublime taste time and again. Along the road, he recounts his observations, discussions and first-hand experiences in the world of espresso coffee. Through it all, Instaurator emphasizes “Let taste be your guide.” His quest is sure to incite many more passionate discussions about how to best experience that ultimate espresso.
About Instaurator
Instaurator is a coffee and business consultant with a world renowned reputation for his coffee tasting and management expertise. He has been a specialty coffee roaster for 26 years and has established roasting businesses in Vancouver Canada, Tokyo Japan and in Sydney Australia.
He established his own wholesale specialty coffee factory and retail chain of coffee shops now known as Danes Gourmet Coffee, prior to founding Michel’s Espresso in 1999 which has 350 espresso bars. By 2006 Michel’s was rated as the leading coffee chain in Australia by BIS Shrapnel.
As Chairman of the Australian Coffee & Tea Association he was instrumental in establishing the barista training standards currently used by Government Registered Training Organizations nationally.
Reviews:
“The Espresso Quest gives eloquent voice to the passion that drives coffee professionals and enthusiasts”
— Mike Ferguson, Former Chief Communications Officer Specialty Coffee Association of America.
“The book is fantastic. The photos are incredible.”
— Barista Magazine
“The book is beautifully illustrated with photos showing the coffee industry from seed to espresso cup.”
— Roast Magazine
“The Espresso Quest is one man’s journey to find the smooth, rich and complex flavor of a flawlessly prepared espresso. Whether you’re a fan of a perfectly poured espresso, or have yet to acquire a taste for one, you’ll be sure to have an espresso epiphany after reading Instaurator’s book.”
— Laura Everage, former Managing Editor of The Gourmet Retailer
You can PRE-ORDER the book if interested | Ships May 15
Compostable White Hot Cups with World Art ... Here in Portland, I have seen a lot of coffee bars switching to compostable paper cups. I have also heard different reviews from baristas and roasters on which are the best. There are the Eco-Products Hot and Cold cups, made using a PLA plastic inner lining, these paper hot cups are fully compostable. Espresso Parts has a full line up of Eco-Friendly cups, lids, and more to check out. Eco-Products' compostable/biodegradable COLD cups are clear and are made from an annually renewable resource--corn! With the same look and feel as clear plastic cups, these compostable biodegradable corn cups contain NatureWorks PLA, and environmentally friendly alternative to plastic. The cups are odorless and completely non-allergenic. These products are designed to compost in a commercial facility in 45-60 days.
Cafetto has an Organic Espresso Machine Cleaner called EVO. Cafetto EVO is OMRI listed as complying with the USDA National Organic Program requirements and BFA registered as complying with the requirements of the Australian Organic Standard.
I know that this cleaner is popular in Australia, and I was curious how many people here in US are using it, or if anyone has any feedback? I see on their site that both Cuvee Coffee and Coffee Klatch are distributors.
Another brand of Eco-Friendly cups that I have seen at the EcoTainer from Intl. Paper. They have a in depth FAQ on their site about the cups. It seems to be very similar to the compostable cups. I encourage all of you to check with your local coffee roaster if they can provide you with an eco-friendly option. Show them there is a demand for this.
Another topic discussed was Composting Coffee Grounds in your garden. We like to save the grounds from our training classes at ABC's and my wife and I use them at home. Here is a link on How To ... and another link I found on Peets Coffee and Tea website, that talks about using Coffee and Tea Residues.
It is great to see people on this site sharing these types of experience, and maybe with some work we can develop an easy system for really Greening coffee shops around the U.S. Feel free to post other ideas/products below that may be helpful. I remember in the last Green post many people were asking about products and for any feedback. Thanks! (next blog post ... organic milk, coming soon).
- Matt
