8:30 AM: Registration Opens 9:00 - Fine Chocolate Industry ......2018/06/18 · If the craft...

of 13Register, volunteer, join in! www.finechocolateindustry.org/events Questions? Contact FCIA Senior Advisor Bill Guyton, [email protected]

8:30 AM: Registration Opens

9:00 – 9:50 AM: FCIA Membership Assembly *Members Only

10:00 – 10:50 AM: Workshop – Session 1How to Talk to the MediaSo many chocolate makers are great at creating delicious bars, but they don’t understand how the media works or how to approach journalists. In this talk I’d like to provide some guidance as well as walk through how pitches, announcements, and PR companies work.

AUDIENCE: Chocolate Makers, Chocolatiers, Growers

SPEAKER:

Megan Giller, Writer/Founder, Chocolate Noise

Megan Giller is a food writer and journalist as well as the author of Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution. Her work has been published in the New York Times, Slate, Zagat, and Food & Wine, and her blog Chocolate Noise was a 2016 Saveur Food Blog Awards finalist. She offers private chocolate-tasting classes, hosts Underground Chocolate Salons, teaches classes at shops across the United States, and judges at chocolate competitions. She lives in Brooklyn with her husband and dog. (Photo credit, Sascha Reinking)

Detailed Agenda


The Influence of Fat and Astringency on Chocolate MouthfeelThis workshop will discuss the impact of mouthfeel on chocolate flavor perception. First, we will define mouthfeel and astringency, as well as the basic tastes, from a sensory science perspective. Tasting samples will be used to illustrate this to attendees. Then, the influence of fat content on flavor perception will be demonstrated by chocolate tasting samples and discussed. At the end, there will be time for question and answers. This workshop will help train attendees on basic tastes and mouthfeel, and appropriate words to use to identify sensations. The audience will be able to directly apply this information in how they formulate their chocolate products, either as bean-to-bar makers or chocolatiers.

AUDIENCE: Chocolate Makers, Chocolatiers

SPEAKERS:

Dr. Helene Hopfer, Penn State University Food Science

Dr. Helene Hopfer’s research investigates how the chemical composition of food and non-food impacts human perception, particularly aroma and flavor. Through her work, she combines sensory science, analytical chemistry and multivariate statistics to elucidate the impact of production, processing, storage and presentation on perception. She also does research on sensory-guided breeding, which utilizes sensory science to improve the flavor of fruits and vegetables in the breeding process.

Dr. Greg Ziegler, Penn State University Food Science

Dr. Greg Ziegler’s research explores foods as composite materials. He looks at the physical properties and processing of polymeric and particulate foods, with an emphasis on chocolate and confectionery products. He has studied chocolate and confectionery for the past thirty years and is co-editor of the Fifth Edition of Beckett’s Industrial Chocolate Manufacture and Use.

Allison Brown, PhD Candidate, Penn State University Food Science Department

Allison Brown is a PhD candidate studying a dual-title degree in Food Science and International Agriculture and Development at Penn State University. After earning a BS in Food Science and a culinary degree, she realized her love for fermented, complex flavors and the developing world came together in her favorite food—chocolate. She switched her focus and studied an MS in Food Technology at Wageningen University where she investigated the physical properties of chocolate. Her PhD research uses sensory science and flavor chemistry to understand the impact of different Theobroma cacao cultivars on final chocolate flavor.


Quality Control from Farm to FactoryAs a supply chain company with boots on the ground at origin and a brokerage operation in the U.S. and Europe, we have a unique perspective and experience on how to control quality from farm to factory across a broad range of origins for a wide diversity of customers. We hope to share best practices and lessons learned on quality control. We plan to discuss how to structure your supply chain or business to ensure you have an understanding of key quality control tests and levers across various touch points in the supply chain. We see the audience benefiting from our hard lessons learned and unique perspective on setting up a supply chain specifically for craft and fine chocolate.

AUDIENCE: Chocolate Makers, Growers

SPEAKERS:

Emily Stone, Founder, French Broad Chocolate & Uncommon Cacao

Emily Stone has spent the greater part of the last decade deep in the jungles of Central America, creating meaningful market access for thousands of indigenous Maya smallholder farmers through supply chain companies connecting these farmers with premium chocolate makers around the world. Through Uncommon Cacao, her group of cacao processing, export and sales operations spanning Central America and the U.S. with partnerships in Bolivia, Colombia, Haiti and the Dominican Republic, Emily and her team are effectively de-commoditizing the highly problematic cacao supply chain. Uncommon Cacao delivers excellent quality cacao through completely transparent business transactions to chocolate makers, while driving meaningful change in cacao-growing communities through higher prices, targeted technical assistance, and long-term partnerships.

Anjuli Dharna, Sales Director, Uncommon Cacao

Anjuli Dharna is the Sales Director with Uncommon Cacao. Prior to joining Uncommon Cacao this April, she spent the last several years at Joyride Coffee helping corporate offices make the switch over to premium and direct trade office coffee programs. Anjuli also worked at Blue Bottle, where she launched new stores and led public cuppings incorporating craft chocolate into educational tastings. Her passion for ethical sourcing, coffee, and chocolate started during her years in Portland where she wrote her economics thesis on the birth of craft chocolate while performing market analysis and outreach, quality control and experimenting with chocolate making at Meridian Cacao. As the Sales Director with Uncommon, Anjuli is dedicated to delivering excellent quality cacao, customer service, and a reliable ethical supply chain to chocolate makers.


11:00 – 11:50 AM: Workshop – Session 2Engaging with FCIA Consumer Research ResultsFine chocolate professionals - engage! FCIA has collected a wealth of information from over 1,000 chocolate enthusiasts and connoisseurs in various parts of the US and now we want to share that data with you and see what insights you glean from it and how you might incorporate this data into your business.

This will be an interactive experience. Attendees will divide up into groups and each explore a question and the results from the study. You’ll report back to the larger group with any reactions, insights and creative ideas to respond to the data. We’ll also ask how you’d like to see the research grow.

The full report will be available to attendees to explore in-depth on your own. FCIA will invite interested volunteers to join the Consumer Research Committee to explore creating tools and strategies for members to use in raising awareness of fine chocolate and providing effective experiences for consumers to better appreciate all that goes into fine chocolate.

AUDIENCE: Chocolate Makers, Chocolatiers, Educators, Media, Suppliers

SPEAKERS:

Karen Bryant, Executive Director FCIA

Karen Bryant is the Executive Director of the Fine Chocolate Industry Association. With a background in corporate marketing and nonprofit management, she led FCIA’s National Research into Consumer Perception of Fine Chocolate. She is dedicated to raising awareness of fine chocolate with the general public and providing fine chocolate professionals with the tools to grown their consumer base.

Carla Martin, PhD, founder/Executive Director, Fine Cacao & Chocolate Institute; Lecturer, Department of African & African American Studies, Harvard University

Carla D. Martin, PhD, is the Founder and Executive Director of the Fine Cacao and Chocolate Institute, a nonprofit organization devoted to identifying, promoting, and developing fine cacao and chocolate. An award-winning researcher and educator, she is also a Lecturer at Harvard University. Find her online at chocolateinstitute.org and @carladmartin.

Kristy Leissle, PhD, University of Washington, Affiliate Faculty, African Studies; Twin & Twin Trading, Research & Cocoa Marketing Associate

Dr. Kristy Leissle is a scholar of cocoa and chocolate. Since 2004, her work has investigated the politics, economics, and cultures of these industries, focusing on West African political economy and trade, the US craft market, and the complex meanings produced and consumed through chocolate marketing and advertising. Her recent book, Cocoa (Cambridge: Polity, 2018) explores cocoa geopolitics and personal politics. Dr. Leissle is Affiliate Faculty in African Studies at the University of Washington; Research Associate for the development through trade organization Twin & Twin Trading; and Cultural Specialist for National Geographic-Lindblad Expeditions. Among other previous roles, she served as the Director of Education for the Northwest Chocolate Festival from 2010-2013. She lives in Accra, Ghana.


Craft Chocolate & the Art of ConsistencyOne of the challenges for the craft chocolate industry is producing quality chocolate consistently. Chocolate makers often associate the word “consistency” with poor-quality, mass-market chocolate. But there is a difference between producing “consistently good” chocolate and “consistent-tasting” chocolate. If the craft chocolate industry is asking consumers to spend $8 or more on a bar of craft chocolate, then the industry needs to provide a consistently good tasting chocolate, even if the flavor profile is different with each harvest.

This panel brings chocolate makers of varying sizes to the table to discuss consistency and how to make sure every batch of chocolate they produce is of consistent quality. We’ll start the panel discussion by asking the audience a few questions about the challenges they have experienced in trying to get the same level of quality out of each batch of chocolate. Panelists will share their experiences and tips for maintaining quality levels while dealing with the challenges of making an artisan product in small batches.

AUDIENCE: Chocolate Makers

SPEAKERS:

Lauren Adler, Chief Chocolophile, Chocolopolis

Lauren Adler is the Founder and Chief Chocophile of Chocolopolis, a retail chocolate store in Seattle that offers a curated collection of craft chocolate bars arranged by cacao origin. She has built a broad community of like-minded chocophiles in Seattle and across the US who appreciate and enjoy the experience of tasting and sharing fine chocolate. She has over 10 years of experience in tasting chocolate made with fine flavor cacao, and in selling fine chocolate to consumers via her brick and mortar store and online.

Terry Wakefield, Catalyst4Change

Terry Wakefield has extensive experience in manufacturing chocolate on a large scale. He began his chocolate career as Manufacturing Manager of Baker’s Chocolate, running their 6.5-acre bean-to-bar chocolate manufacturing facility. He also served as the President & Chief Chocolate Officer of Seattle Chocolates from 1996 until 2002 and as Senior VP, Chief Chocolatier and Chief Product Officer of Bissinger’s from 2004 until 2011.

Joshua Rosen, Founder & Chocolate Maker, Charm School Chocolate

Chef Joshua Rosen developed a passion for food after graduating from Carnegie Mellon University with a Mechanical Engineering degree. He attended the Culinary Institute of America in Hyde Park, NY, and eventually took on the role of Pastry Sous Chef at Mario Batali’s Del Posto. In 2012, Josh competed in, and won the Food Network’s Sweet Genius competition. Those winnings gave him the funding he needed to open his vegan chocolate company, Charm School Chocolate.


Venezualan Cacao through a Broken Looking GlassIn this workshop, we will explore the current situation of cacao in Venezuela and discuss the solutions we have proposed to fix it.


SPEAKER:

Jorge Redmond, President and CEO, Chocolates El Rey, C.A.

A former World Economic Forum member, Jorge Redmond graduated from the American University in Washington D.C. with a degree in Business Administration in June of 1971. He then traveled to Zurich, Switzerland, and worked as an intern portfolio manager at Julius Baer Bank in Zurich from 1971-72. He returned to Venezuela to start up Organización Cresta, S.A., a company which since has evolved from being a real estate development company into the areas of Cacao Processing, Chocolate Manufacturing, Flower and Cacao Farming as well as other diverse commercial services. Chocolates El Rey, C.A. and its affiliate companies began as a locally focused company to a highly competitive, quality oriented, international enterprise. He is a former World Bank member.

12:00 – 12:50 PM: Workshop – Session 3Chocolate as a Force for Good: B-Corps Light the WayWe see great potential in our cacao and chocolate community for radical social change around the widely shared mission of mutual benefit throughout the cacao supply chain. Big candy has cast a shadow on chocolate, but we believe that through regenerative practices we can shift the paradigm to one in which, from small farmer to conscious consumer, we can more fairly share risk and reward. Through exemplary business practice, the chocolate industry can reach beyond the great progress that others (namely coffee) have offered. We hope to introduce more passionate companies to a model that takes a structured approach to continuous improvement in social and environmental best business practice, asking us to self-evaluate, and strive to be best for the earth.

AUDIENCE: Chocolate Makers, Chocolatiers, Growers, Equipment companies, ingredient suppliers

SPEAKERS:

Jael Rattigan, Founder, French Broad Chocolate & Uncommon Cacao

Jael Rattigan and her husband Dan founded French Broad Chocolates in 2006, starting first as a farmers’ market stand and growing into a destination dessert restaurant, French Broad Chocolate Lounge, a boutique chocolate shop, and a chocolate factory and tasting room. The Rattigans moved to Asheville, NC in 2006 to pursue their chocolate path with French Broad Chocolates where they import cacao and transform it into craft chocolate. All of their handcrafted confections, ice cream, and desserts feature chocolate they make from the bean, paired with ingredients sourced for their integrity. Jael and Dan see chocolate as a vehicle for discourse about global food policy, a powerful instrument for social change and a delicious way to express creativity in food and business.

Emily Stone, Founder, French Broad Chocolate & Uncommon Cacao (See Workshop - Session 1, “Quality Control from Farm to Factory” for Emily’s biography)


Training on Liquor Tasting Using the Cocoa of Excellence Programme Physical Liquor Reference Samples Limited to the first 50 people. We cannot accommodate more than 50 attendees in this workshop.


SPEAKERS:

Brigitte Laliberté, Scientist and Programme Coordinator, Bioversity International and the Cocoa of Excellence Programme

Brigitte Laliberté is a Scientist in Cacao Genetic at Bioversity International. She coordinates the Cocoa of Excellence Programme (CoEx) and International Cocoa Awards (ICA) and the Global Network for Cacao Genetic Resources (CacaoNet). Brigitte has over 25 years of professional experience in agricultural sciences and international development, particularly in agro-biodiversity and conservation and use crop genetic diversity. She joined Bioversity International in 1996. Bioversity is a global research-for-development organization on issues around agricultural and tree biodiversity relevant for developing countries, particularly rural communities. It focuses it research on management practices and policy options to use and safeguard agricultural and tree biodiversity for sustainable global food and nutrition security. Bioversity is a member of the CGIAR Consortium and is also registered as a 501(c)(3) non-profit organization in the US and as a registered charity in the UK (no. 1131854).

Ed Seguine, Seguine Cacao Cocoa & Chocolate Advisors

Ed Seguine has created craft chocolate from bean-to-bar for over a third century. His passion for the diversity and purity of flavor in chocolate has led him to chair the ICCO Fine and Flavour Panel, Chairs the Cocoa of Excellence Technical Committee, and Chairs the Fine Chocolate Industry Association-Heirloom Cocoa Preservation Sensory Committee. His lab processes and evaluates cocoa beans providing liquor and chocolate evaluations and he continues to consult for Guittard Chocolate as they near their 150th year and 5th generation of the family management. While we work to develop sustainable supply chains we must not lose sight of the reason that cocoa exists—to provide flavor that delights and creates memories.


Farm to Fine Flavor Chocolate: Sourcing for ChocolatiersThis workshop will teach chocolatiers how to source small-farm fine chocolate for their products, and will introduce the new concept of “Farm to Fine Flavor Chocolate, “ a movement that brings small-farm couverture (working) chocolate to chocolatiers, pastry chefs, and chefs.

AUDIENCE: Artisan Chocolatiers

SPEAKERS:

Rich Tango-Lowy, Dancing Lion Chocolate

Chocolatier Richard Tango-Lowy has been working with chocolate since 1996. He graduated with honors from Ecole Chocolat in Vancouver, and earned his Master Chocolatier designation at Ecole Du Grand Chocolat Valrhona in Tain L’Hermitage, France and a second at Ecole Chocolat’s Master Chocolatier course in Tuscany. He is a member of the Ecole Chocolat faculty, and was recently appointed to the Board of Directors of the Fine Chocolate Industry Association and the Heirloom Cacao Preservation Initiative.

Mr. Tango-Lowy opened Dancing Lion Chocolate in Manchester, New Hampshire in 2007, where he uses small farm and artisan chocolate to craft his bonbons and confections, each of which is made only one time. In 2016, Dessert Professional Magazine recognized Mr. Tango-Lowy as one of their Top 10 Chocolatiers in North America, and more recently, London-based Lux Magazine awarded him 2018 Chocolatier of the Year for the Northeast USA.

Sally Baybutt, Sparrow Enterprises

Sally Baybutt has been selling chocolate for Sparrow Enterprises in Boston for over 22 years and has become a great resource for chefs and confectioners. She is now a partner in the business and has a greater knowledge of all aspects of a successful import and distribution business.

Sparrow carries over 12 brands of chocolates including industrial chips and chunks as well as some of the finest chocolates in the industry. Sparrow has been distributing chocolates and other bakery ingredients through-out the east coast for over 90 years.

Eduardo CortesEduardo Cortés is part of the fourth generation of the Cortés family which has owned and operated the Cortés Hermanos Chocolate Company in Puerto Rico and Dominican Republic since 1929. He has been working in the family business in Dominican Republic and Puerto Rico since 2009 working directly with manufacturing, new product development, quality control, and cacao agriculture. Since his immersion in the business, he has worked with several projects throughout the cacao to chocolate transformation process in both countries. His work in Dominican Republic includes the design and implementation of a new factory in Dominican Republic, the development of cacao greenhouse for the distribution of high quality cacao hybrids to local farmers, the development of a model cacao farm, and development of new products for the Cortés brands. Eduardo’s work in Puerto Rico has mostly been focused in the development of the local cacao industry through local farmer recruiting and training, distribution of high yielding cacao grafts to farmers, and the development of Forteza Caribbean Chocolate, a local chocolate focused generating demand for the cacao being produced by local farmers. Eduardo hopes to continue working with chocolate and further strengthen his relationships with all the players involved in the cacao and chocolate value chain both locally and internationally.


Mark Harmon

Jody Hayden

Jenny SanamiegoJenny Samaniego founded Award Winning Conexion Chocolate after nearly 10 years in the industry believing it was possible to produce an exquisite, high-end chocolate in the country of origin. What better place to do this than her home country of Ecuador, birthplace of the famed Arriba Nacional heirloom cacao beans. Jenny is one of the only women in the heavily male dominated world of bean-to-bar chocolate company founders, making Virgin (minimally processed) and couverture chocolate at origin.

Shortly after moving to NYC, she starting working in the world of chocolate in 2008, for well-known chocolate companies. Since then she has worked in many areas of the chocolate industry – production, sales, and founding the sourcing company Cocoa Provisions to name a few – and she has learned the needs of everyone along the way.

A few years ago, Jenny returned home to Ecuador to rebrand her chocolate as “Conexion” – to help make the connection between local cacao farmers and Chocolatiers, Pastry Chefs, and Chocolate lovers of fine Ecuadorian chocolate couvertures throughout the world.

2:00 – 3:15 PM: Special Guest PanelWhat Pastry Chefs & Chocolatiers Want: Quality, Price, and IntegritySPEAKERS:

Maricel Presillia, Member of the Board, FCIA

Maricel E. Presilla is the first Latin American woman to have been invited as a guest chef at the White House. A culinary historian, award-winning author, chef, and restaurateur, she is widely recognized as an expert on Latin American cuisines, cacao, chocolate, and capsicums. Her magnum opus, Gran Cocina Latina: The Food of Latin America, was honored as Cookbook of the Year by the James Beard Foundation and Best General Cookbook by the International Association of Culinary Professionals. Presilla earned a Ph.D. in medieval Spanish history and has taught medieval history at New York University and Rutgers University. She is a board member of the Fine Chocolate Industry Association, a founding member and the Director of the Americas and Asia-Pacific rounds of the International Chocolate Awards, the world’s largest independent chocolate competition.

Albert Chau, Co-founder, Fifth Dimension Chocolates

Albert Chau, together with Russell Pullan, co-founded Fifth Dimension Chocolates in 2013 - both of them are self-taught when it comes to chocolate-making and flavour development. Albert comes from a clinical research background, developing treatments for cancer and other life-threatening diseases; while Russell worked for television and radio for over 20 years. Fifth Dimension Chocolates is an online chocolate company based in London, United Kingdom, and it specialises in luxury handmade chocolates and caramel sauces. The aim is to create a sensory experience in fine chocolates, by combining classic and unusual flavours with premium, fine flavour (fino de aroma) single origin cocoa. In the last four years, the company has won over 30 awards including International Chocolate Awards, Academy of Chocolate Awards and Great Taste Awards.


Michael Laiskonis, Creative Director, Institute of Culinary Education

Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef at Le Bernardin for eight years, his pastry philosophy manifests itself in a style of desserts that balance art and science, and contemporary ideas with classic fundamentals. Awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, his work helped the restaurant maintain three stars from the esteemed Michelin Guide and four stars from The New York Times. In his five year tenure as Pastry Chef at Tribute in Detroit, Pastry Art and Design twice named him one of the “10 Best Pastry Chefs in America”. In 2014, the International Association of Culinary Professionals tapped him as its ‘Culinary Professional of the Year.’

Jorge Redmond, President and CEO, Chocolates El Rey, C.A. (See Workshop - Session 2, “Venezuelan Cacao through a Broken Looking Glass” for Jorge’s biography)

3:30 – 3:50 PM: President’s WelcomeFCIA President Clark Guittard of Guittard Chocolate Company opens the formal part of the event and presents a recap of the Board and Membership Assembly from the morning. He will also review the organization’s achievements for 2018, and highlight opportunities for the future. In addition, he’ll introduce the Memorandum of Understanding signings between FCIA and partners, and recognize other individuals and achievements.

SPEAKER:

Clark Guittard Guittard Chocolate Company; President, FCIA


3:50 – 4:15 PM: Heirloom Cacao PreservationHCP President Dan Pearson, Marañón Chocolate, will provide an update on the success of the HCP effort and Ed Seguine, Seguine Cacao, Cocoa and Chocolate Advisors/Guittard Chocolate Company, will announce the newest HCP designees and conduct a tasting.

SPEAKER:

Dan Pearson, President, Heirloom Cacao Preservation; CEO, Marañón Chocolate

Dan Pearson is founder and CEO of Marañón Chocolate, and President of the Heirloom Cacao Preservation Fund (HCP). Launched in 2012 in partnership with the USDA and FCIA, HCP formed in response to the global pressures of environmental change, deforestation, and economic influences threatening the world’s supply of high quality, flavorful cacao. Recognizing these endangered cacao trees are the foundation for not only delicious chocolate, but also the livelihood of many farmers and farming communities, the HCP is the first initiative to identify and map the world of high quality, flavor cacao and certify growers of these endangered trees. As a nonprofit organization, the HCP is committed to improving the lives of the farmers who assist us in protecting and preserving cacao diversity and the chocolate they produce.

Ed Seguine, Seguine Cacao, Cocoa and Chocolate Advisors/Guittard Chocolate Company (See Workshop - Session 1, “Quality Control from Farm to Factory” for Emily’s biography)

4:15 – 5:00 PM: KeynoteLearning from Other IndustriesThis keynote panel brings together experts from areas that have already experienced rapid change and exploding consumer preference. The panelists will share their wisdom and insight exclusively with conference attendees in a freewheeling exchange of ideas.

SPEAKERS:

Bill Guyton, Senior Advisor, FCIA

Bill Guyton is a senior-level leader within international agribusiness and non-profit organizations who is committed to leading the creation and implementation of global sustainability best practices. Throughout his career, he has been recognized for his ability to create public-private partnerships as well as his ability to develop resilient supply chain and community-based programs.

Bill currently is Senior Advisor to the Fine Chocolate Industry Association (FCIA) where he provides strategic leadership for over 350 company members. He also consults for private firms and non-profits on strategic planning, technical training, and partnership development. Prior to his current assignments, Bill was the founder and CEO of the World Cocoa Foundation for 15 years where he grew the organization from a handful of companies to a globally recognized organization with 115 members representing 85% of the global chocolate industry. He also has worked in other agricultural value chains such as feed grains, livestock and fruits and vegetables.

In addition to his career record of successful leadership, he currently serves on the Advisory Board for the World Food Law Institute, a member of The Alliance to End Hunger, and the Association for International Agriculture and Development.


Rick Peyser, Sr. Relationship Manager, Coffee & Cocoa at LWR, formally with Keurig Green Mountain

Rick Peyser is Sr. Relationship Manager, Coffee & Cocoa for Lutheran World Relief, a non-profit organization that works with local partners to provide lasting solutions to poverty, injustice, and human suffering. Prior to his current role, he led Keurig Green Mountain’s Supply Chain Community Outreach efforts, where he worked for close to 27 years. Rick served as President of the Specialty Coffee Association of America (SCAA) the world’s largest coffee trade association, as a member of the Fair Trade Labeling Organizations International (FLO) Board of Directors for 6 years, and currently serves on the Boards of Directors of Food4Farmers (a NGO he co-founded), Root Capital, The Coffee Trust, Project Alianza, and the New Hampton School. Rick co-authored “Brewing Change: Behind the Bean at Green Mountain Coffee Roasters” (2012). He was instrumental in producing the video “After the Harvest” which focused on chronic seasonal food insecurity in coffee communities, and in convening The Coalition for Coffee Communities - comprised of coffee companies working pre-competitively to improve the quality of life for coffee farming families.

Ron Tanner, Specialty Food Association, Philanthropy, Government & Industry Relations

Ron Tanner is Vice President, Philanthropy, Government & Industry Relations for the Specialty Food Association, owner of the Fancy Food Shows®, and the publisher of Specialty Food Magazine. Ron has worked for the Specialty Food Association, and its 3,800+ members, since 1987.

The Specialty Food Association presents 40 educational programs each year. Ron has appeared on The Today Show, CNN and Food Network, and has been quoted in Newsweek, The New York Times, and Parade Magazine. He has an M.S. in Journalism from Columbia University in New York City, and a B.A. in English and Communications Studies from Oberlin College, Oberlin, Ohio. Ron lives in Brooklyn, N.Y.

Jason Sahler, Head Brewer, Strong Rope Brewery

Strong Rope Brewery® is owned and operated by head brewer Jason Sahler. Jason was an award-winning homebrewer before taking the next step and started his own brewery. Strong Rope Brewery creates handcrafted local beers featuring seasonal offerings that use the freshest fruits, herbs, and spices showcasing the New York State farmers and maltsters we work with to create great tasting beer. Jason studied sustainable design and development at New York University and is passionate about incorporating sustainable practices into all aspects of the brewery. He is a member of the New York State Brewers Association Farm Brewery Committee, which looks to understand and address the interests and needs of the New York State farm brewers.


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8:30 AM: Registration Opens 9:00 - Fine Chocolate Industry ......2018/06/18 · If the craft...

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