Today I have a link.

I think this is a thoughtful article about why it is important, from a business standpoint, to work and teach farmers sustainable farming practices.  Take a moment to read it when you can spare the time. 

http://online.wsj.com/article/SB10001424052748704608504576208123457763158.html?mod=dist_smartbrief

Costa Rica - March 7, 2010

Arrived by plane to San Jose, Costa Rica in the late evening of March 7, 2010, in tandem with a large storm (I say tandem because it felt similar to being in the stoker position of a bike, a position that leaves you without much control), becoming the scariest landing I have ever experienced.   With one wing pointing down towards the runway as the plane was buffeted by winds, there was a moment of uncertainty whether we would be able to land without breaking up into tiny pieces on the runway, when the plane quickly righted and bounced along until we came to a near stop and then to taxi mode.  You could hear everyone let out their breath at the same time, as all of the passengers realized that the plane was in one piece. 

 

Luckily, my chocolate was in one piece in the bin above my head.

I was met by friends at the airport, a couple of days before my class started the following Monday.  Their hospitality was wonderful and on a whim, they took me to a coffee plantation tour that was delightful.  From that tour I heard about how farms of all types in Costa Rica are working towards organic procedures, sustainability of the produce and the jungle, and keeping waste from entering their water systems.  Costa Rica is only beginning to understand that, although their country does not have minerals or precious gems, their jungle is a national treasure and should be protected for a variety of reasons.  It was a head start on my education of the cocao farms and cocoa beans.

Master Chocolate program with Ecole Chocolat.

Next week I fly to Costa Rica to learn first hand about the growing, harvesting and fermenting of the cocoa bean.  The class is led by Steve De Vries, a well known chocolate maker, and Julio Fernadez, a local Costa Rican maker.  The class will be take place near San Jose, Costa Rica and in a five day span, we will walk through a few cocao farms, nestled in the jungles where cocao trees naturally grow.  
On a personal note, purchasing beans that are organic and not produced by slave labor is important, not only to me, but to many of  my customers as well.
Hopefully, I will be able to upload photos and write short posts during my class.