TableScape March 2024

A WORD FROM THE PUBLISHER

You’re Cordially Invited

By Joe Tetro

But as foodies, we want it to taste delicious too. So, join us as we visit juice bars, farmers markets, pecan orchards and fishing vessels. We will share recipes that not only taste exquisite but are good for you too.

Our own Jax Petro will teach us about fair-trade coffee while we learn about what’s in our cup and how it got there. Come along for the ride as Amber Derr explores the bounty the Gulf Coast has to offer. And as always, we will have wonderful photos, interviews, and maybe a few surprises.

We’ve often heard it said that everything that tastes good is bad for us. In the Healthy Eating issue of TableScape Magazine, you will find eating options that will do your body good and taste delicious too.

So, find your favorite chair and settle in as we explore the many farm to table options our beautiful coast has to offer. Because as Julia Child once said, “People that love to eat, are always the best people.”

Association Management & Consultation

Homegrown

It’s More Than Fruits and Veggies

By Allison Marlow

Four years ago, when supply chains were strangled due to the pandemic, consumers sought alternatives to purchase fresh veggies, fruit, and meat.

What they needed had been there all along — local farms.

Since the spread of COVID-19, the demand for locally grown products has grown across the state, said Erin Beasley, executive vice president for Alabama Cattlemen’s Association.

In fact, the pandemic marked the first time many buyers had strayed away from the familiar grocery aisles and into farmers markets or even onto a farm.

“Many enjoyed their experience purchasing locally grown products and have continued to do so, ” she said.

While fruits and vegetables are easier to pick, even for a newbie, fresh meat can feel challenging. Good thing Alabama has plenty to

The state is home to about 19,000 beef farms and ranks in the top 15 nationally each year for the number of cattle, roughly 1.25 million or one cow for every three human residents. The industry brings in $2.5 billion annually.

Alabama also ranks 29th in the nation for pig production, with nearly 100,000 hogs raised here.

But the state’s claim to fame is its surf and coop offerings, if you will. Catfish farming adds over $104 million to Alabama’s economy annually and ranks second in the country for catfish production.

Another $15.1 billion is earned through the state’s poultry industry. Alabama processes over 21 million broiler, also known as meat chickens, each week and is the second-largest broiler-producer in the nation. So the question is, how do you get all that homegrown deliciousness on your plate?

You go straight to the source. Local farmers are listed on the website www.SweetGrownAlabama.org

There you can find a local grower by searching by product, pick up a new recipe or learn about agro-tourism events happening nearby.

And you can, in fact, have your whole cow and eat it too.

Many farms around the state offer a quarter, half or entire carcass for sale.

Beasley said it is unusual for families to head out into the field and pick the animal they want for butchering. But if you do have that opportunity, keep in mind that a steer (castrated male) is leaner and will have more muscle or meat, while a heifer (female) will generally produce more external fat on the carcass that will be trimmed off.

Most important is to know how much freezer space you need.

“For example, if you buy a quarter beef you should find out how many steaks, roasts, and ground beef this will produce. Remember, you can only get so many steaks off an animal, so don't expect to just get steaks back. You will have multiple cuts to work with,” Beasley said.

Aisling Walding, Assistant Director of Sweet Grown Alabama, said she encourages families to talk to farmers directly to guide their purchases.

“If you are a family of two versus five, your needs for beef or chicken will be drastically different. Tell the farmer how much you typically consume and let them advise on your decisions,” she said.

Often the meat you receive from a processor will be vacuum sealed and flash frozen.

That vacuum seal makes the meat easier to store and helps keep leaking to a minimum. One misconception is that frozen beef is not fresh, but flash freezing the meat is a great way to preserve the freshness.

With summer around the corner, it’s time to pack the freezer with your grilling favorites. Try going local this year!

Shrimp Creole

A tasty Creole style dish with shrimp in a thick and tomato based sauce with onions, celery and bell pepper along with some spicy hot sauce that is typically served over rice.

INGREDIENTS

2 tablespoons oil

1 cup onion, diced

1 cup celery, diced

1 cup bell pepper, diced salt to taste

4 cloves garlic, chopped

1 teaspoon thyme, chopped

2 tablespoons tomato paste ( 1/4 cup dry white wine or shri

1 (28 ounce) can diced tomato tomatoes)

1 cup shrimp stock or chicken broth

1 tablespoon creole seasoning

2 bay leaves

1 tablespoon hot sauce* (or to taste)

1 tablespoon Worcestershire sauce

1 pound shrimp, shelled and deviened

salt, pepper and cayenne to taste

1/2 cup green onions, sliced

Shrimp Creole

DIRECTIONS

1. Heat the oil over medium-high heat, add the onions, celery and peppers, season with salt and cook until they are tender, about 7-10 minutes.

2. Add the garlic, thyme and tomato paste and saute until fragrant, about a minute.

3. Add the wine and deglaze the pan.

4. Add the tomatoes, stock, creole seasoning bay leaves, hot sauce and Worcestershire sauce, bring to a boil, reduce the heat and simmer until thickened, about 30 minutes, stirring occasionally.

5. Add the shrimp and simmer until cooked, about 2-3 minutes.

6. Season with salt, pepper and cayenne to taste, remove from heat and serve over rice topped with the green onions.

Tuscan Chicken

INGREDIENTS

4 boneless-skinless chicken breasts

4 tablespoons olive oil

1 ½ cups sliced button mushrooms

1 ½ cups sliced cremini mushrooms

1 peeled small diced shallot

3 finely minced cloves of garlic

½ cup dry white wine

2 cups heavy whipping cream

½ cup grated parmigiano Reggiano

4 cups packed baby spinach

1 cup sliced cherry tomatoes

1/3 cup julienne sun-dried tomatoes

2 tablespoons minced fresh basil

coarse salt and fresh cracked pepper to taste

Tuscan Chicken

DIRECTIONS

Season the chicken breasts on both sides with salt and pepper and briefly set them to the side.

In the meantime, prepare the shallots, garlic, tomatoes, mushrooms, and cheese. Next, add the oil to a large 12” cast iron, non-stick, or stainless-steel pan over high heat until it begins to smoke lightly.

Add in the seasoned chicken breasts, turn the heat down to medium-high, and sear for 4-5 minutes or until very well browned.

Flip the chicken breasts over, turn the heat to medium, and cook for 6-7 minutes or until the chicken is just finished and is 160° F internally. Set the chicken breasts to the side.

Add the sliced mushrooms to the pan over medium heat and sprinkle them with ¼ teaspoons of coarse salt.

Sauté the mushrooms for 4 to 6 minutes or until lightly browned and tender. Scrape the mushrooms to one side of the pan, and on the other side of the pan, add in the shallots, garlic, and remaining 1 tablespoon of olive oil and quickly stir and sauté for 2 to 3 minutes. Then mix everything together.

Deglaze with white wine and cook over high heat until au sec, or almost gone, which takes about 2 to 3 minutes.

Add in the cream and parmigiano Reggiano and cook over medium heat for 3 to 4 minutes or until it becomes thick, like an Alfredo sauce. It should coat the back of a spoon.

Stir in the spinach, tomatoes, and sundried tomatoes and mix over low heat just until the spinach is wilted.

Adjust the seasonings with coarse salt and fresh cracked pepper.

Add the chicken breasts back into the sauce and heat over low heat for 1 to 2 minutes or until the chicken is warmed.

Garnish with optional freshly grated parmigiana Reggiano and minced fresh basil.

Made In Alabama

By Amber Derr

When you think of local produce in the South, what comes to mind?

Perhaps summer vegetables like corn, peas, greens, or squash. Or maybe fruits like peaches, blackberries, or watermelons. The Gulf Coast offers a plethora of fresh offerings not available in other parts of the country. Fresh produce is a staple in the south, especially in Alabama. When you stop and consider the broader impact of your food choices on your lifestyle and the surrounding economy, how can you not enjoy the bounty of the food we have available here?

Let’s take a look at some of the benefits that fresh, local fruits and

Buying from roadside stands or farmers’ markets is a part of our culture. It is an opportunity to get to know new people when having conversations about where the produce came from or how it was grown. When buying produce locally the purchase stays in the immediate area, giving the gardeners the means to continue doing what they do and the ability to contribute to their families’ finances. All of this can help create more jobs in the area, helping the farmer and his community. This sense of community binds us together, and it is this communal exchange that helps us remember that we have more in common with our neighbors than we might think.

One benefit of eating fresh, Alabama produce is the wide range of health advantages. When we make smart choices with nutrient-rich fare, our bodies will perform better and fight off disease with greater efficiency. Seasonal eating promotes a diverse and balanced diet, giving your body what it needs to function properly. This practice of clean eating is beneficial in various ways. What better way to be healthy and get ready for activities in the warm weather than to eat the nutrient-rich foods that can be found almost year-round in our temperate climate.

Nutritional superiority is another one of the main benefits of local produce. Rich in antioxidants and fiber, produce that comes directly from the farmer has a shorter time between harvest and your table, and many times it has been treated with fewer pesticides or other chemicals, ensuring that the food is as natural as possible.

Taking this concept of farm-to-table helps us create regional delicacies that might otherwise not be possible. Occasionally we might take for granted being able to create a wholesome dish from scratch. Such a sense of accomplishment comes from taking a fresh fruits or vegetables and serving it right away to our families, and there is pride in being able to provide a nutritious dish that is straight from locally sourced products. When we gather around the table, we know we are getting the healthiest foods available while we make memories and build community with loved ones.

One of our favorite ways to use local produce might be fresh cobbler. This is an easy and tasty way to give a bit of sweetness at the end of a meal, all while using a product that was harvested nearby that morning. Whether you like a savory peach cobbler with warm peaches right off the tree, or maybe a blackberry cobbler with a touch of tartness, this is a fun way to fight off free radicals. A cobbler serves many people, and it uses other ingredients that you probably already have on hand, making it economical as well as delicious.

Please keep in mind local dairy and flavors, and consider serving it á la mode.

Cobb Salad

INGREDIENTS FOR THE BLUE CHEESE DRESSING

3⁄4 cup non-fat plain yogurt

1 tablespoon extra virgin olive oil

1 teaspoon white vinegar

1 teaspoon Dijon mustard

2 tablespoons reduced-fat crumbled blue cheese salt and fresh ground black pepper, to taste

INGREDIENTS FOR THE SALAD

10 cups mixed salad greens

12 ounces shredded cooked chicken breast

4 slices bacon, cooked to a desired crispness and crumbled, 3 large hard boiled eggs, sliced

1 cup cherry tomatoes, halved 1 avocado, thinly sliced

1⁄2 cup reduced-fat crumbled blue cheese, for garnish

Cobb Salad

INSTRUCTIONS

1) Prepare the dressing by combining yogurt, oil, vinegar, mustard, bleu cheese, salt, and pepper in a mixing bowl; whisk together until thoroughly combined. Set aside.

2) Lay out the salad greens on a large plate.

3) Arrange chicken, bacon, egg, tomatoes, avocado, and blue cheese on top of the salad greens.

4) Drizzle the salad with the prepared dressing.

5) Serve.

Book Nook

withPamelaBrown

AllAboutSouthernLove

Growing up the child of a pastry chef (mom) and a creole chef (dad), it was only logical Jernard Wells would follow in their footsteps. “My true love for food came from my parents and my grandparents, so it was somewhat inherited,” said Jernard Wells,Atlanta-based author of Southern Inspired, host of CLEO TV’s New Soul Kitchen and New Soul Kitchen Remix, and the only chef to be a winner of Cutthroat Kitchen on Food Network two times in a row.

Affectionately known as “The Family Chef,” Jernard, the father of nine, grew up cooking alongside his mom and grandmother in a kitchen filled with laughter, intoxicating aromas, and stories of family and their southern culture. “My family always hosted gatherings and food was always the focal point. Great food unites people,” said Jernard who established a legitimate restaurant at the age of sixteen in his mother’s kitchen to earn money to become an attorney.

From a young age Jernard learned how to combine his Southern roots as an African-American with other cultures and flavors to create unique dishes. “I take something old and re-invent it for the modern day.

For example, in Mississippi Love BBQ LasagnaI use the same Italian components but fold in a barbecue sauce, ” he said.

One of the recipes in Southern Inspired, it represents how Jernard incorporates his signature Southern flair with his travels and studies abroad into bold dishes that bring in flavors from the Caribbean, Latin America, Asia, and Europe.

“Southern cuisine is my foundation, but as I became fluent in many styles, I learned when you merge different cuisines and flavors together you get the best of many worlds to give people a different experience.”

The book features 100 recipes ranging from busy weekdays and backyard barbecues to slow-paced dinner parties and indulgent brunches.

Some of Jernard’s personal recipes include Blackened Catfish with Smoked Gouda Grits, Creamy Collard Green Dip and Crostini, and Granny Gwen’s Banana Pudding.

Jernard credits Lil Momma, his maternal great-grandmother (Lizzie Mae Young), for teaching him the magic of cast iron skillets and a method for massaging kale used in one of his recipes, Kale and Shrimp Salad with Warm Cranberry Dressing. “She had a humongous kale garden. She always said, ‘baby, you want to take your time when it comes to massaging the kale because every rub tenderizes it and it allows you relax.’ It’s an amazing technique – take kale, olive oil, and kosher salt and rub it together to become fork tender,” said Jernard who attributes his skill in the kitchen to his late-father’s advice. “He said, ‘When you cook, always cook the way you love’ because food is meant to bring people into your world.”

A graduate of Memphis Culinary Academy, Jernard became an executive chef and restauranteur, a two- time Telly Award winner, and has appeared on the Cooking Channel and Oprah Winfrey Network. “I love cooking and I take pleasure in seeing the smiling faces from the meals I curate,” said Jernard who, in his heyday, was called the Chef of Love, cooking for others to impress their partners. “On my first date with my wife, I cooked for her. My pickup line was ‘ can I cook for you? If you want someone to know who you are, create food from your perspective, and when you serve it to them, they experience you and your essence. ”

For Jernard, food is about experiencing the hands that created it. “Recipes are meant to be brought into your world. I encourage you to take away or add a spice, a sauce, a marinade, and it becomes an extension of who you are. I want my food to remind you of home – a place of comfort and for it to give you that peaceful feeling in life.”

Kale and Shrimp Salad with Warm Cranberry Dressing

SERVES 4

I USED TO WATCH MY GREAT-GRANDMOTHER, Lil Momma, massage kale before adding it to the salad bowl knowing that its softened texture would make for a pleasant base and waited in anticipation for it to be served with shrimp and her homemade barbecue sauce.

I looked forward to brunch every week!

This version bathes the salad in a warm honey-balsamic dressing and finishes it with full-flavored Gorgonzola crumbles for my take on a family favorite.

INGREDIENTS

1 bunch curly kale, trimmed and thinly sliced

16 ounces baby kale

5 tablespoons olive oil, divided Kosher salt

Cracked black pepper

1 shallot, minced

3 garlic cloves, roughly chopped

8 ounces jumbo shrimp, peeled (tails left on) and deveined

1 teaspoon smoked paprika ⁄ cup dried cranberries

⁄ cup balsamic vinegar

1 tablespoon honey

⁄ cup chopped walnuts

Grated zest and juice of 1 lemon

⁄ cup crumbled Gorgonzola cheese, optional

Kale and Shrimp Salad with Warm Cranberry Dressing

SERVES 4

INSTRUCTIONS

1. Put the kale in a large resealable plastic bag. Add 3 tablespoons of the olive oil, season with salt and pepper as desired, and seal the bag, pressing out as much air as possible. Massage the kale vigorously until the kale starts to break down and soften, 5–10 minutes.

2. In a large skillet, heat the remaining 2 tablespoons olive oil over medium- high heat. Sauté the shallot and garlic until the shallot is translucent, 1–2 minutes.

3. In a medium bowl, toss the shrimp with the smoked paprika and season with salt and pepper as desired.

4. Add the shrimp to the pan in a single layer and cook until opaque and pink, 2–3 minutes per side.

5. Add the cranberries, balsamic vinegar, and honey. Bring up to a simmer and cook until the sauce thickens to a syrupy consistency.

6. Remove the pan from the heat and set aside to cool slightly.

7. Transfer the kale to a large serving bowl. Pour on the shrimp and warm dressing. Add the walnuts, lemon zest and juice, and crumbled Gorgonzola.

Courtesy of: Southern Inspired, Jernard A Wells

Shakshuka

INGREDIENTS

Extra virgin olive oil

1 large yellow onion chopped

2 green peppers chopped

2 garlic cloves, chopped

1 teaspoon ground coriander

1 teaspoon sweet paprika

½ teaspoon ground cumin

Pinch red pepper flakes optional

Salt and pepper

6 medium tomatoes, chopped (about 6 cups chopped tomatoes)

½ cup tomato sauce

6 large eggs

¼ cup chopped fresh parsley leaves

¼ cup chopped fresh mint leaves

Shakshuka

DIRECTIONS

Heat 3 tablespoon olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.

Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.

Reduce the heat, cover the skillet, and cook on low until the egg whites are set.

Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.

Not Your Mama’s Kibble

3 5 0 W I T H A N N A G R A N T H A M

In this edition of 350 , we had an opportunity to sit down with Anna Grantham, of Summerdale who crafts healthy, homemade dog food to keep the family pet in tip-top shape.

TS: How did you become a canine chef?

AG: I was already looking at the ingredient lists of the food I was eating, so I started looking at what my dogs were eating. A lot of it was things that were fillers instead of whole food ingredients. I had taken some vet tech classes and worked in several vet clinics and knew a little bit about dietary needs. I wanted my dogs to be fed the best, so I began doing the research. Likewise, I learned that where we often see the result of poor diets is in skin conditions.

One of the top things we treated when I worked in vet clinics were skin conditions. Like humans, skin is the largest organ for a dog. Once bacteria breach the skin barrier, it moves into the blood, which can cause neurological disorders and other problems with their organs. Vets do miracle work. They are underpaid, understaffed and they are not dieticians. They don’t have time to sit and analyze the pet’s diet. Plus, they can’t control what you are giving the dog to eat at home. So prescriptions are sent out, and occasionally, they offer a different type of pet food to help clear it up. But many pet foods have the same ingredients, so it doesn’t change anything. The medicine might work for a small amount of time, but when they stop taking it, it flares up again, and they end up on medicine for 10 years that is meant to be taken for a few weeks. That medicine isn’t treating it, it’s suppressing their immune system into thinking it’s healthy. But feeding them healthy food will help to heal it. My dogs had skin issues. I decided to do the research and find out what they need to be healthy and off those medicines.

TS: So, what’s your doggy dinner specialty?

AG: It depends on many specifics about the dog. The food you choose needs to be based on the dog’s gender, whether they are spayed or neutered, their breed and their energy level.

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This is the part that takes a lot of research. Some people think their dog is at its perfect weight when it is actually morbidly obese. Other breeds at their peak performance level are slender to the point where you can see their ribs. You have to know your dog’s breed and what it is meant to look like at a healthy state.

And it is overwhelming. So many people are saying this and that and this. You don’t have to take classes, but you do have to do the research. I’m sure there are recipe books, something I’ve thought about dabbling into. But the basic recipe will include four things: lean protein, organ meat preferably beef or calf, soft bone like turkey necks and egg. I’m going to get a lot of hate, but I don’t include rice. There’s no benefit to rice for dogs, it’s a filler. There are no minerals in it. That’s the main ingredient in store bought dog food because it’s cheap. But if you are going to take the time to make the food, make each part of it mean something.

TS: Umm, that sounds like a lot of work, especially on the nights when the humans in my house are eating grilled cheese. Will you do it for me?

AG: I do offer a menu service. We do a couple of consults, and then you have the option of having me make the food each week, or I can build three recipes for you. The meal service is based on what your particular dog needs, though I don’t offer the service for therapeutic meals or any ill dogs. Those situations require a clinical dietitian to determine what nutrients they need to aid in their recovery.

If you purchase the food and use my recipes, it can cost more than a bag of dog food. If you know what to look for and buy products on sale, you can make it work. I had two 50pound dogs and spent $120 a month in food. I could have bought an $80 bag of dog food instead, but hopefully, you are paying less in vet bills if you are doing it right and feeding your dog whole foods. You can also use smaller portions of the homemade meals and add them to the dry dog food so that you won’t need to buy as much of either but are getting the nutrients.

Regardless of who makes your dog’s food, if you are serving fresh food, wash their bowl ft l Y ld ’t t t k d l l t th t bl f k

Stuffed Eggplant

INGREDIENTS FOR STUFFED EGGPLANT

1 teaspoon paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground cinnamon

2 eggplants, cut in half length-wise and center scooped out leaving about 1” border all around

Olive oil (about 4 tablespoons, divided use)

Salt

Black pepper

1 small onion, finely diced

½ pound lean ground beef (or turkey, chicken, lamb, or sausage)

4 cloves garlic, pressed through garlic press

Pinch red pepper flakes (optional)

1 ½ cups cooked basmati rice

½ cup chopped cherry tomatoes

1 tablespoon chopped flat-leaf parsley

1 teaspoon chopped fresh mint leaves, plus a couple extra leaves for garnish

1 tablespoon roughly chopped pistachios (optional)

INGREDIENTS FOR SPICY GARLIC

½ cup plain, low-fat Greek yogurt

2 tablespoons tahini paste

6 cloves garlic

1 tablespoon lemon juice

½ teaspoon salt

¼ teaspoon cayenne pepper (or your desired amount)

3 tablespoons water

TAHINI SAUCE

Stuffed Eggplant

DIRECTIONS

Begin by gathering and prepping all of your spicy garlic tahini sauce ingredients according to the ingredient list above to have ready and organized for use.

Preheat the oven to 400°, and line a baking sheet with parchment paper. To prepare your garlic tahini sauce, adding all of the ingredients into a food processor and process until smooth. Pour into a dish, and set aside while you prepare the rest of the recipe.

Next, gather and prep all of your stuffed eggplant ingredients according to the ingredient list above to have ready and organized for use.

In a small ramekin, combine the paprika, coriander, cumin and cinnamon, and set this aside this seasoning mix for a moment.

Place the four eggplant halves, flesh-side up, onto the baking sheet, and drizzle about 3 tablespoons of oil (total) over the flesh side of the cut eggplant, and sprinkle over about ⅓ of the seasoning mix from your ramekin, plus a couple of good pinches of salt and pepper.

Place into the oven to roast until tender and easily pierced with a paring knife, about 35 minutes.

While your eggplant is roasting, prepare your filling by placing a pan over medium-high heat, and drizzling in about 1 tablespoon of the oil. Once hot, add in the diced onion and saute for a few minutes until tender, then crumble in the ground beef and cook that for a few minutes with the onion.

Add in the remainder of the seasoning mix, along with a couple of pinches of salt and pepper, the garlic and the red pepper flakes (if using), and continue to cook until the meat is cooked through.

Add into this ground beef mixture the cooked rice, the chopped cherry tomatoes, the chopped parsley and mint, plus the pistachios (if using), and fold together to combine. Keep warm.

Once the eggplant is tender, fill each roasted eggplant cavity with generous, equal portions of the warm filling, and place onto a plate. Drizzle over some of the spicy garlic tahini sauce, and garnish with extra mint or parsley, if desired.

Fair-Trade What’s It All About?

By Jax Petro

Coffee, it’s how millions of us start our day, and a companion to countless conversations. An estimated 2 billion cups of coffee are brewed every single day. Worldwide, millions of people depend on coffee for their livelihoods, yet many farmers are unable to earn a reliable living from this beloved and valuable crop. There are an estimated 12.5 million coffee farms today, 95 percent of which are less than five hectares in size, owned by smallholder farmers. In fact, around 8 out of 10 coffee farms are even smaller than 2 hectares (about the size of three football fields). Yet, smallholder farmers grow 60 percent of the world's coffee.

Despite the popularity of their product, coffee farmers face several challenges which Fair-trade is working to address.

The Fair-Trade movement brings attention to the fact that coffee farming is a risky endeavor. And since the coffee market is currently facing a price crisis, a Fair-Trade certification is one way to ensure that every farmer is paid a premium that is above the base commodity price with the hope of bringing them closer to a more sustainable living. Organically grown coffee receives an additional price incentive creating an even better situation for the farmer.

Fair-trade certifies coffee cooperatives whose members are small-scale precisely because they are the heart of coffee production and of their communities.

So, where does all this leave the coffee drinker? Confused, is an accurate description. Since the influx of several similar designations, the coffee drinking public aren't sure who to support or why.

When purchasing a cup of Joe at your favorite cafe, look for a fair trade-certified logo. Many companies are not strictly fair trade, but still offer some fair-trade products. You can frequently find aisles dedicated to Fair-trade products in grocery stores and co-ops. If you ’ re buying coffee in bulk online, product descriptions will mention Fair-trade, and packages will show a Fair-trade Certified™ logo.

With all this said, coffee is a passion for some and a livelihood for others. Just as some of us prefer to buy local to support local merchants, the coffee aficionado feels the same way about the coffee farmer. Next time you order up a double mocha latte, take a moment to think about those that make it possible before you take a sip.