All posts by: coop-admin

Celebrate Juneteenth!

Juneteenth (short for “June Nineteenth”) marks the day when federal troops arrived in Galveston, Texas in 1865 to take control of the state and ensure that all enslaved people be freed. While the emancipation of enslaved people was first declared in the country by President Lincoln in the Emancipation Proclamation of 1863, it was largely unenforced until union troops arrived after slowly advancing through the south. Because of this, it wasn’t until June 19, 1865 — nearly two and a half years following the emancipation proclamation — that a Union general named Gordon Granger officially told people of Galveston, Texas that enslaved people were free by executive proclamation. Because of this, Juneteenth also represents for many delayed liberation and justice due to continued systematic oppression. As such, Juneteenth officially honors the end to slavery in the United States and is considered the longest-running African American holiday.

The holiday is also often referred to as Freedom Day, Jubilee Day, or Black Independence Day, as the July 4th Independence Day commemorating the 1776 signing of the Declaration of Independence came at a time when enslaved Black Americans were anything but free. 

Shortly after the Emancipation Proclamation went into effect on January 1, 1863 many freed slaves escaped to the Union Army lines at Newbern, Feb. 1863

In those earliest Juneteenth celebrations in Texas, celebrants dressed in their finest, trumpeting the universal concerns of citizenship and liberty, with exalted speakers from the Reconstruction era and symbols like the Goddess of Liberty. From their earliest incarnations, Juneteenth celebrations provided an occasion for gathering lost family members, measuring progress against freedom, and instilling younger generations with the values of self-improvement and racial uplift. This was accomplished through readings of the Emancipation Proclamation, religious sermons and spirituals, preparation and sharing of food delicacies of the African diaspora, as well as games and sporting events.

Juneteenth celebrations gradually began to move across state lines “one person, one family, one carload or train ticket at a time” according to Henry Louis Gates, Jr. in The Root. Author Isabel Wilkerson in her book Warmth of Other Suns: The Epic Story of America’s Great Migration, writes that “the people from Texas took Juneteenth Day to Los Angeles, Oakland, Seattle, and other places they went.” As it spread, the observance was also changing. This was especially true in the 1920s as the Consumer Age infiltrated black society with advertisements for fancier Juneteenth attire and ever more elaborate celebratory displays. Modern Juneteeth celebrations often include parades, community events, and barbecues.

Juneteenth Celebration at Brooklyn Public Library. June 2020

Juneteenth didn’t become an officially recognized holiday in Texas until 1979 and, since then, 47 other states and the District of Columbia have recognized Juneteenth as a state holiday or holiday observance. Vermont has officially recognized Juneteenth since 2008, though 2021 marks a new level of commitment to honor the holiday thanks to the efforts of Tyeastia Green, Burlington’s Director of Racial Equity, Inclusion, and Belonging. For the first time in its history, the city of Burlington will officially recognize Juneteenth with a slate of celebratory events, including a gospel brunch and a community dance party at City Hall Park.

Juneteenth Parade in Philadelphia at Malcolm X Park. June 2019

Another local opportunity to honor the occasion this year is A Sailing Celebration for Black Vermonters, created by All Heart Inspirations in collaboration with Burlington’s Whistling Man Schooner Co. According to the event listing on the All Heart Inspirations web page, the event will include storytelling performances from a variety of local Black artists, while sailing on Lake Champlain – providing a heartfelt, meaningful experience and affinity for Vermonters who self-identify as Black, African-American, of African diaspora or African descent. Registration for this landmark event opened on May 1st and was booked within two hours, underscoring the community’s hunger to honor this special holiday.

Clemmons Family Farm is also planning a low-key, family-friendly Juneteenth on the Farm Celebration Saturday, June 19 from 10:30 am – 2 pm, in collaboration with the ECHO, Leahy Center for Lake Champlain. Visitors will be treated to an aerial performance by Vermont artist Pamela Donohoo, who is one of 200 collaborating artists that make up the Clemmons Family Farm artist network. There will also be black eyed pea and collard green planting, tastings, craft-making, and poetry! Registration is limited to the first 50 registrants, so be sure to visit https://tinyurl.com/CFFJuneteenth2021 to register!

If you’d like to celebrate Juneteeth this year but can’t attend the local festivities, consider a celebratory meal using the collection of recipes compiled by National Co-op Grocers (NCG) honoring the rich culinary traditions associated with Juneteenth celebrations. Another fantastic way to honor the spirit of Juneteeth is to consider donating to local and national organizations dedicated to the ongoing work of dismantling deeply-rooted systems of oppression that continue to impede the rights and freedoms of people of color. Locally, the Rutland Area NAACP, the Every Town Project, Clemmons Family Farm, and the SUSU CommUNITY Farm are great places to start. 

Spotlight on Crowley Cheese

Local cheesemaker Crowley Cheese started churning out wheels of cheddar from the Crowley family kitchen way back in 1824, making it the very first Vermont cheese! Our Member Deals Spotlight shines brightly on Crowley Cheese from June 10th – 16th and all varieties of their cheddar cheese are 20% off for Member-Owners during that week! Read on to learn more about the rich history of this local cheese company and their commitment to producing exceptional cheddar cheese for nearly two centuries:

According to their website, award-winning Crowley Cheese has been made in the Green Mountains of Vermont from the same recipe, in the same manner, since 1824. Hand-made the old-fashioned way, it’s cheese the way it used to be — all-natural, with no additives or preservatives. Pure, simple, delicious: cheese that everyone will love.

Crowley Cheese is made by hand using traditional methods first used by company founder Winfield Crowley. The cheese originates from fresh, whole, unpasteurized milk from cows that are certified BST and BGH-free and is made without additives or preservatives. The texture is distinctively smooth and creamy and the flavor is often described as cheddar “without the bite.”

Crowley’s cheesemaking history originally began in the Crowley Farm kitchen in Healdville, Vermont, in 1824. By 1882, they’d outgrown the kitchen and Winfield Crowley built the present-day Crowley Cheese Factory –  now recognized as A National Historic Place – making it the oldest continuously operating cheese factory in America. Over a century ago, when the Vermont landscape was dotted with dairy farms, Crowley Cheese was one of many small cheese producers flourishing in the state. At that time, almost every Vermont village had at least one cheese manufacturer; some villages had as many as six cheesemakers. Because refrigeration was yet to be invented, farmers were unable to store surplus milk, and so they would wisely bring their excess milk to the nearest local cheesemaker to make something out of it — cheese!

Historic Crowley Cheese Factory in Healdville, VT

By the early part of the twentieth century, the unique qualities that attracted Crowley’s first believers in Vermont were being tasted and cherished by people all over the East Coast. The first Vermont cheese was born, and Crowley Cheese started a romance that would turn into a full-fledged love affair as the century came to a close.

Today, nearly 200 years later, Crowley Cheese continues to make one of the finest cheeses in America and the recipe remains unchanged. They invite you to visit their original cheese factory to get a glimpse of the cheesemaking process and tour the historic building that echoes with the rich history of the family business. They usually make cheese three days during the week – typically Tuesday through Thursday – but the schedule can be variable, so they suggest calling ahead to confirm production is underway if you wish to see the cheesemaking action in progress. Of course, they welcome you any day of the week to check out the facility, sample their tasty cheeses, and browse the factory gift shop. They’re typically open Monday-Friday, 8 am – 4 pm and Saturday-Sunday 10 am – 4 pm. 

A present look at the oldest continuously running cheese factory in America – Crowley Cheese

To learn more, be sure to visit their website and don’t miss their collection of recipes, from mac and cheese to frittatas, showcasing the best qualities of their cheeses in a variety of meals. 

Spotlight on Alba Botanica

Warmer weather is finally here which means that many of us are having some fun in the sun and looking to stock up on sunscreen and other body care essentials. With this in mind, we’re shining our Member Deals Spotlight on Alba Botanica! All of their face, body, hair, and suncare products are 20% off for member-owners from June 3rd – 9th! Read on to learn more about this company and its commitment to providing cruelty-free, reef-friendly, plant-based body care products for you and your family:

The team at Alba Botanica believes that the future is beautiful. Their choice to use only 100% plant-based products aligns with their love of the natural world. They believe in reducing their environmental footprint whenever possible, which is why they package their products sensibly & minimally and use post-consumer materials whenever possible. They also believe in keeping their friends close, including the furry kind, avoiding all animal testing in their ingredients and products. They were one of the founding members of the leaping bunny program, which is now a widely recognized and trusted certification for cruelty-free products.

Alba Botanica also prioritizes the health of our marine ecosystem and reassures you that all of their mineral sunscreens are free of oxybenzone & octinoxate. To read more about the ways in which sunscreens and other skincare products affect marine life click here. Additionally, all Alba Botanica sunscreens are biodegradable, meaning the formulas have been tested according to industry standards and shown to break down in nature to minimize their impact on the Earth.

Co-op Connection Featured Business – Honey Wax Bar

It has been a very long year of pandemic isolation, where perhaps our only social interactions occurred on a screen and our only occasion to put real pants on was for a drive into town to pick up takeout. It’s easy to see how our self-care and grooming routines, aimed at helping us feel like the best, most vibrant versions of ourselves, may have fallen by the wayside. Now that we’re beginning to collectively emerge from this period of hibernation, returning to in-person meetings, job interviews, and safe social gatherings, we happen to think it’s a great time to visit our featured Co-op Connection business for June – Honey Wax Bar! They offer a generous 10% discount to card-carrying Co-op member-owners through the Co-op Connection program, so what are you waiting for?! Read on to learn more about Honey Wax Bar and the skilled esthetician who is excited to help you feel your confident best, no matter the occasion:

 

Honey Wax Bar founder and owner Hannah Zeno felt called to this line of work by a desire to make all things beautiful and an understanding that real beauty begins within. Her path to becoming a holistic esthetician began by studying nutrition and coaching at the Institute for Integrative Nutrition in NYC and an extensive yoga teacher training program to learn more about the foundations of balance and strength. She studied esthetics for almost a decade with continuing education in makeup, oncology, chemical peels, and most recently lash lifting and microblading. Hannah strives to transform her clients into the most outstanding and glowing version of themselves, helping them feel beautiful from the inside out.

Holistic Esthetician Hannah Zeno, photographed by Elisabeth Waller Photography

Formally known as Honey Holistic Esthetics, Honey Wax Bar is Middlebury’s local go-to waxing and permanent make-up beauty bar. They offer a range of services, from waxing to brow tinting to lash lifting and microblading, all intended to gently assist you along your journey to feeling your absolute most radiant self. Whether you are preparing for your honeymoon or in search of a quick pick-me-up, Honey Wax Bar provides the services to make you more confident in your new bikini or outfit behind closed doors. Located right in the heart of Middlebury, VT overlooking the river, Honey Wax Bar prides itself on its convenient booking system, especially for Middlebury College Students who can book their waxing appointment in between classes.

According to Hannah, “it is a pleasure to work with women and men who come to me looking for a change and want to explore more about the world of health and beauty. When a client makes an appointment, we focus not only on their immediate needs but also long-term beauty goals. My clients are the reason I’m at Honey!” To view their full menu of services, visit them online at honeywaxbarmiddlebury.com. To book an appointment now, text Hannah Zeno at 802-989-9122 or request an appointment online. 

 

Behind the Scenes

Every business has a team of people working behind the scenes and the Coop is no exception. As Board Treasurer I would like to shine a light on the Finance Department and team members: Steve Koch, Grace Sauerwald, and Kerry Dashnaw and thank them for all their good work behind the scenes…especially during the pandemic.

A transition is underway this month in the Finance Department and I would like to take this opportunity to publicly thank Steve Koch, Finance Manager of the Coop. For the past 17 years, Steve has successfully led and managed the Finance Department and will be retiring in June 2021. Much change has taken place during this time. When Steve began working in 2004, the Coop had 1,580 member-owners, 32 staff members, gross sales of $4.2 million, and 3,000 square feet of retail space. Moving to the present moment, the Coop has 5,456 member-owners, 91 staff members, gross sales of $19.6 million, and 9,000 square feet of retail space. Did you notice that I express change in numbers? This was intentional because these types of changes have a direct and seismic impact on the Finance Department. More people, products, and data to track. In addition to the daily work of the office, Steve managed two rounds of member loans ($400,00 in 2004 and $1 million in 2017) and tracked construction costs for the new store and store expansions (large and small) over the years. No easy feat!

I have had the unique opportunity to work closely and collaboratively with Steve during the past six years in my role as the Board Treasurer. Steve’s deep historic and financial knowledge of the Coop has been a gift and supported the work that I do on behalf of the Coop Board. As an accountant myself, I am grateful for his attention to detail, his ability to converse articulately about complex financial matters, and most importantly his integrity that he brings to all his work. Steve, please know that you will be missed.

On behalf of the Board thank you for all the work you have done to leave the Coop in a strong financial position, and we wish you all the best as you step into the next chapter of your beautiful life. Have fun sailing, paddling, and working in your woodshop!

Lynn Dunton is a Middlebury Natural Foods Co-op board member.

Spotlight on Crowley Cheese

Local cheesemaker Crowley Cheese started churning out wheels of cheddar from the Crowley family kitchen way back in 1824, making it the very first Vermont cheese! Our Member Deals Spotlight shines brightly on Crowley Cheese from June 10th – 16th and all varieties of their cheddar cheese are 20% off for Member-Owners during that week! Read on to learn more about the rich history of this local cheese company and their commitment to producing exceptional cheddar cheese for nearly two centuries:

According to their website, award-winning Crowley Cheese has been made in the Green Mountains of Vermont from the same recipe, in the same manner, since 1824. Hand-made the old-fashioned way, it’s cheese the way it used to be — all-natural, with no additives or preservatives. Pure, simple, delicious: cheese that everyone will love.

Crowley Cheese is made by hand using traditional methods first used by company founder Winfield Crowley. The cheese originates from fresh, whole, unpasteurized milk from cows that are certified BST and BGH-free and is made without additives or preservatives. The texture is distinctively smooth and creamy and the flavor is often described as cheddar “without the bite.”

Crowley’s cheesemaking history originally began in the Crowley Farm kitchen in Healdville, Vermont, in 1824. By 1882, they’d outgrown the kitchen and Winfield Crowley built the present-day Crowley Cheese Factory –  now recognized as A National Historic Place – making it the oldest continuously operating cheese factory in America. Over a century ago, when the Vermont landscape was dotted with dairy farms, Crowley Cheese was one of many small cheese producers flourishing in the state. At that time, almost every Vermont village had at least one cheese manufacturer; some villages had as many as six cheesemakers. Because refrigeration was yet to be invented, farmers were unable to store surplus milk, and so they would wisely bring their excess milk to the nearest local cheesemaker to make something out of it — cheese!

Historic Crowley Cheese Factory in Healdville, VT

By the early part of the twentieth century, the unique qualities that attracted Crowley’s first believers in Vermont were being tasted and cherished by people all over the East Coast. The first Vermont cheese was born, and Crowley Cheese started a romance that would turn into a full-fledged love affair as the century came to a close.

Today, nearly 200 years later, Crowley Cheese continues to make one of the finest cheeses in America and the recipe remains unchanged. They invite you to visit their original cheese factory to get a glimpse of the cheesemaking process and tour the historic building that echoes with the rich history of the family business. They usually make cheese three days during the week – typically Tuesday through Thursday – but the schedule can be variable, so they suggest calling ahead to confirm production is underway if you wish to see the cheesemaking action in progress. Of course, they welcome you any day of the week to check out the facility, sample their tasty cheeses, and browse the factory gift shop. They’re typically open Monday-Friday, 8 am – 4 pm and Saturday-Sunday 10 am – 4 pm. 

A present look at the oldest continuously running cheese factory in America – Crowley Cheese

To learn more, be sure to visit their website and don’t miss their collection of recipes, from mac and cheese to frittatas, showcasing the best qualities of their cheeses in a variety of meals. 

Spotlight on American Flatbread

Our Member Deals Spotlight shines brightly on a company with humble roots here in Vermont – American Flatbread! From May 27th – June 2nd, member-owners can enjoy 20% off American Flatbread’s products (applies only to frozen flatbreads here at the Co-op, not at their fabulous restaurants). Read on to learn more about the history and mission of this locally-born company:

 

George Schenk, the founder of American Flatbread, founded his business with a firm understanding that food is more than what’s on the plate, which he shares in “The Five Faces of Food” and his simple phrase, “food Remembers the acts of the hands and heart.”

“Food is important. What we eat and how it’s grown intimately affects our health and the well-being of the world,” says Schenk. He created American Flatbread based on the philosophy of food for the greater good, and the company remains committed to building upon that legacy.

American Flatbread was born in Waitsfield, Vermont, but demand for frozen flatbreads soon outgrew the humble kitchens of their flagship location. Rustic Crust, the company that now produces American Flatbread frozen pizzas, took over the reins and says that they’re proud that George entrusted them with his mission and they remain committed to upholding it. 

Headquartered in New Hampshire, Rustic Crust continues to work with fresh, all-natural ingredients to bring you the authentic flavor you’ve come to know and love. According to Rustic Crust CEO Brad Sterl, “Our two good-for-you pizza brands make their home in the beautiful New England countryside, and are made by real people and using real ingredients. American Flatbread frozen pizzas feature 100% organically grown wheat crusts and topped with fresh herbs, vegetables, and the finest of cheeses (no rBST growth hormone!). They’re all-natural, with no preservatives, artificial colors or flavors, and handcrafted from scratch and par-baked in wood-fired ovens.

Truly nutritious, light, crisp, and flavorful — convenience without compromise – American Flatbread pizzas are honestly delicious, the best premium frozen pizza bar none, for people who care about pizza and the planet.

 

Spotlight on Red Hen Baking Company

Our Member Deals Spotlight is beaming on Red Hen Baking Company this week! Member-owners can enjoy 20% off their full line of freshly baked breads from May 19th – 25th. Read on to learn more about this wonderful local bakery that’s been turning out fresh organic bread 7 days a week for over 20 years!

 

History

The folks at Red Hen Baking Company are guided by a belief that pure, uncomplicated ingredients and the hands of skilled artisans are the building blocks for great food. Their bakery sprouted from humble beginnings with a staff of 8 on Route 100 in Duxbury, VT back in 1999. They were committed to using organic ingredients since the very beginning and became an established presence in the area’s many cooperative and independent food stores. Their bread was beginning to appear at more and more of the area’s finest restaurants and they became mainstays of the Montpelier and Waitsfield Farmers’ Markets. To this day, these venues still make up the core of their wholesale business.

After 8 years of hard work in Duxbury and a seasoned staff that had grown to over 20 employees (many of whom are still with the bakery today), they had the opportunity to move 5 miles down the road to the neighboring town of Middlesex. It was here that they established their new baking facility in a building constructed especially for their purposes with an attached café in a renovated building that housed the former Camp Meade Diner.

Their café has become known as a local destination and gathering place where people can enjoy not only the bread they’re so well known for, but also their increasingly lauded pastries, sandwiches, and soups. To supplement their own creations, the cafe also features beer, wine, and specialty food from near and far. Next time you’re cruising through Middlesex, be sure to stop in!

Although Red Hen has grown considerably since those early days in Duxbury, they remain dedicated to creating the very best food from the best possible ingredients. You can’t make great food without great flour (or potatoes or seeds or meal, as the case may be), so a great deal of time and energy is spent sourcing the very best of these items. In many cases, the folks at Red Hen are closely acquainted with the farmers and millers that are responsible for producing the raw materials used for baking their breads. In fact, over 90% of all the flour they use comes from two farmers within 150 miles of the bakery. Each year, 430,000 lbs of local wheat go into their breads!

Members of the Red Hen Baking Crew visiting Les Cedres farm in Quebec where some of the organic grain for their bread is grown.

They employ methods that are as old as bread making itself and these processes guide their days at the bakery. This method of slow fermentation produces a complexity of flavor, a chewy texture, helps the bread to keep longer, and even adds to its nutritive value. Each loaf is then formed by hand and baked in a hearth oven. The Red Hen family of breads runs the gamut from dense whole grain varieties to light and airy ciabatta and everything in between.

Red Hen Baker Randy unloading fresh baked baguettes

Giving Back

Like any good hen, the folks at Red Hen feel a responsibility to do what they can to nurture the community that has nurtured them. There is never a shortage of work to be done and there are so many good organizations doing that work, but each year their staff selects a few organizations that they would like to support. Last year they directed over $26,000 to the following organizations doing work both close to home and further afield:

To learn more about Red Hen Baking, check out their web page! You can view their cafe menu, read all about their diverse bread offerings, and find great tips for storing your bread to maximize freshness.

 

Spotlight on Vermont Salumi

Vermont Salumi is basking in the glow of the Member Deals Spotlight this week and all of their traditional Italian cured meats and sausages are 20% off for member-owners from May 13th – 19th. Read on to learn more about the Italian-American force behind Vermont Salumi and the rich traditions that lend genuine authenticity to his products and processes:

According to his website, Peter Roscini Colman was born in Italy and grew up on Cate Farm, an early pioneer of Vermont’s organic food scene, where he learned the importance of sustainable farming techniques for supporting healthy people, animals, and communities. He spent summers in Umbria with his Babbo’s family, where he has fond memories of “warming up” for lunch at his grandparents’ house by eating piles of prosciutto. This sparked a deep love for the Italian delicacy and a desire to learn to make it himself. As these things often go, his uncle Franco introduced him to Pepe, who introduced him to Francesco and David, and soon, Colman found himself apprenticing with these norcini, the famed butchers of Umbria, who taught him the methods, techniques, and centuries-old traditions of salumi-making.

Vermont Salumi founder Pete Colman pictured in the curing room of his Barre production facility.

Colman’s apprenticeship ultimately led him to launch Vermont Salumi in 2011. Like most Vermont food businesses, Colman began working out of his home and selling to hungry customers at area farmer’s markets. He amassed a rabid following, which necessitated a shift to the production facilities at the Waitsfield Food Hub, and eventually to his own production and aging facility in Barre in 2019. In his new facility, Colman can now produce up to 45,000 pounds of cured pork products a year. The move also allowed Colman to expand his product line to include larger salamis, such as those suitable for deli slicing, and Italian specialties such as capocollo, bresaola, lonza, and maple-cured and smoked cooked hams (called “prosciutto cotto” in Italian).

Vermont Salumi’s mission is to produce great food with classic Italian flavors. Their products are made from simple ingredients, careful craftsmanship, and always begin with antibiotic-free, humanely-raised, regionally-produced meats. Colman and his team prioritize clarity of flavor based on simple ingredients and time-honored craftsmanship. “We make our products to be part of good conversations, reward you at the end of a hard day, and fuel your active life,” says Colman.

Alimentari Roscini, also known as AR Market, the new retail venture from Pete Colman of Vermont Salumi

One of many pandemic-related pivots was the addition of a retail outlet to Vermont Salumi’s production facility in Barre. The name for his new venture, “Alimentari Roscini,” or shortened to AR Market, is a nod to his Italian roots. The word “Alimentari” roughly translates as “grocery” and “Roscini” is the surname of Colman’s Italian family. Colman wanted a direct market for his artisanal cured meats and also recognized that the town of Barre was sorely devoid of any fresh food options. AR Market fills this niche by offering Vermont Salumi’s cured meats along with fresh meats, cheeses, dairy products, beer, wine, and fresh produce, all with a strong emphasis on local. The market occupies half of the storefront and the other half offers a deli and wine bar where visitors can choose from a rotating list of sandwiches, salad, soup, and other grab-n-go options. The wine bar is open every Friday night from 4-8 pm, offering charcuterie, wine, beer, and a selection of some of the best artisan cheeses that Vermont has to offer. 

Here at the Co-op, you’ll find fresh Vermont Salumi sausage in five flavors, along with three flavors of their artisanal salami. 

The Congo Coffee Project

Equal Exchange is well known for revolutionizing the fair trade of organic, non-GMO coffee, chocolate, cocoa, tea, bananas, and avocados from small farmer cooperatives. They’ve become experts at creating powerful change in industries dominated by profound social, environmental, and economic exploitation and their Congo Coffee Project is no exception. You’ll find this coffee featured in our Weekly Sale from May 6th – 12th and we wanted to take a moment to shine a bit of extra light on the profound impact that your purchases of this coffee are having on survivors of sexual violence in the Democratic Republic of Congo.

From the time of colonization on, the Democratic Republic of Congo has been shaken by conflict. In recent decades, combatants fighting for land and resources have used sexual violence as a tactic, affecting thousands. For women, men, and children who are rape survivors in need of medical attention, there are not many treatment options; they are sometimes ostracized, abandoned, or ignored with nowhere to go. In 2011, Equal Exchange’s Quality Control Manager Beth Ann Casperson helped found the Congo Coffee Project with the Panzi Foundation as a means to bring Congolese coffee to market in the United States while offering healing for survivors and raising awareness about the alarming rate of violence.

Beth Ann Casperson – Quality Control Manager at Equal Exchange who helped initiate the Congo Coffee Project.

Survivors of sexual violence seek refuge and assistance at the Panzi Hospital in Bukavu, DRC, a bustling place with more than 360 staff and thousands of visitors each year. The hospital treats patients with various ailments but has become known as a safe place for survivors of sexual violence to seek treatment and an opportunity to heal from their extensive and brutal trauma. 

Since its inception in 2011, the Congo Coffee Project has raised more than $100,000 for survivors of sexual violence and Dr. Denis Mukwege, the physician responsible for treating survivors of sexual violence and raising awareness of their plight, was awarded the Nobel Peace Prize for his work. One dollar from each Congo Coffee purchase goes toward supporting Dr. Mukwege’s work to assist the women, men, and children who have been impacted by sexual violence. Click here to read more about the impact of your Congo Coffee purchases and see a breakdown of how the funds are allocated. We also invite you to learn more about this project by tuning into this podcast titled Conflict, Coffee Farmers, and the Nobel Peace Prize.