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Jacob Long's Nineteen Years of Roast Craft, Seasonal Sourcing, and the Soul of Artisan Coffee
June Feature | Roastmaster’s Select
There’s a particular fragrance that drifts through the roastery in the early morning before the harbor fully wakes up. Warm sugars beginning to caramelize. Citrus lifting from the drum. A fleeting note of cedar or cocoa carried out toward the Pacific fog.
For nearly two decades, that rhythm has belonged in part to Roastmaster Jacob Long.
This June marks Jacob’s 19th year at Thanksgiving Coffee Company, continuing a craft lineage that began with co-founder Paul Katzeff in the 1970s and stretches further still, through the farmers, cooperatives, and communities whose hands shape every harvest. What began in 2007 as an apprenticeship in artisan roasting has grown into one of the defining expressions of the Quarterly Roast Masters Select and the Roastmasters's Select Club: a living exploration of seasonality, processing innovation, and the ongoing craft of honest roasting.
At Thanksgiving Coffee, roasting is about relationship, calibration, curiosity, and honoring the potential hidden inside every green coffee seed.
And after more than fifty years of roasting coffee on the Mendocino Coast, with nineteen of them shaped alongside Jacob at the roaster, that sense of curiosity and care still moves through every batch that passes through the drum.
From Dark Roasts to Flavor Exploration
When Jacob entered the specialty coffee world in 2007, the industry was in the middle of a significant shift. Roasters were pushing toward lighter profiles, asking new questions about what coffee could taste like when the roast stepped back and let origin speak.
The conversation expanded quickly beyond country of origin into varietals, farmer lots, fermentation methods, and post-harvest experimentation. Processing techniques once rare or little known outside producing regions now shape some of the most sought-after coffees in the world.
Processing Method
1. Washed
2. Natural
3. Honey Process
4. Anaerobic Fermentation
Flavor Profile
1. Clean, bright, transparent acidity
2. Fruity, sweet, berry-forward
3. Syrupy body with layered sweetness
4. Wine-like complexity, tropical fruit, spice
Anaerobic coffees in particular have transformed modern specialty coffee. By fermenting coffee cherries in oxygen-free environments, producers can unlock deeply expressive flavor profiles unlike anything the industry experienced a generation ago: notes reminiscent of sangria, ripe mango, cacao nibs, or fermented berries.
For Jacob, this evolution opened the door to a new era of creativity. But it never changed the foundation.
“Paul really encouraged exploration. We already had a strong foundation and clear roasting parameters, but there was room to evolve, to seek out unique coffees and showcase what producers were truly capable of.”
That spirit helped shape Roastmaster’s Select, where seasonality, rarity, and craftsmanship take center stage.
June is also a time we recognize World Environment Day, and coffee reminds us how deeply flavor is connected to ecology. Altitude, rainfall, biodiversity, soil health, and careful stewardship all shape what ultimately arrives in the cup. Every harvest is a reflection of an ecosystem in consant motion.
“Paul really encouraged exploration. We already had a strong foundation and clear roasting parameters, but there was room to evolve, to seek out unique coffees and showcase what producers were truly capable of.” Jacob Long
Following the Harvest
Coffee is seasonal agriculture. Just as wine changes with vintage and climate, coffee moves through harvest cycles around the globe. One of the first things Jacob evaluates when selecting a coffee for Roastmaster’s Select is simple: is it the right moment for this bean?
Fresh crop coffees arrive with heightened aromatics, vivid acidity, and a clarity in the cup that slowly fades with time. Sourcing seasonally is not a preference. It is often the difference between a memorable coffee and a merely good one.
As Director of Coffee, Jacob works closely with trusted importers, cooperatives, and producers across many growing regions to source extraordinary coffees at peak freshness. His work combines sensory calibration, relationship-building, seasonal timing, and years of cupping experience to help shape each Roastmaster’s Select release.
This creates the opportunity to feature rare microlots, innovative processing methods, and seasonal offerings that many coffee drinkers rarely have the opportunity to experience.
As harvest seasons become less predictable and coffee communities adapt to new challenges, long-term relationships and shared knowledge have become essential to sustaining both exceptional coffee and the people who grow it.
Over the years, Roastmaster’s Select has featured coffees from:
- Ethiopia: Hafursa, Banko Dhadhato, Konga
- Nicaragua: Finca Alexa, Byron Corrales, Carlos Lanza, Reynaldo Mairena
- Honduras: COMSA, Miriam Perez
- Kenya: Nyeri Othaya Ichamama
- Peru: COCLA
- Guatemala: Los Jóvenes ASOBAGRI
- Tanzania: Zanzibar Peaberry
- Malawi: Mzuzu Cooperative
- Indonesia: Toarco Jaya, Sumatra, Flores
- Mexico: Enjambre Cafetalero
- Ecuador: FAPECAFES
- Bolivia: Caranavi
- Brazil: Southern Minas
- El Salvador: JJ Borja Nathan
- Laos
- Colombia
- Panama Geisha
- Papua New Guinea
- Costa Rica
- Yemen
- Uganda
- Congo
These coffees represent more than geography. They reflect distinct climates, elevations, varietals, processing innovations, and the evolving creativity of the people producing them.
Through the work of the Cupping Labs project, before “single farmer lots” became a marketing phrase across the industry, Thanksgiving Coffee initiated farmer-focused sourcing through it's Campesino campaign (2005), moving beyond broad regional designations to spotlight individual growers and cooperative communities by name.
That early work laid the foundation for Jacob to create what the Roastmaster’s Select is today: coffees chosen not simply for origin, but for the distinct personalities, processing styles, harvest conditions, and craftsmanship of the people behind them.
Roastmaster Jacob Long evaluating coffees in Thanksgiving Coffee’s cupping lab
The Craft Behind the Cup
Roasting coffee at this level requires constant calibration.
Jacob’s work extends far beyond standing beside the drum. Inside the cupping lab, coffees are evaluated for sweetness, balance, defects, mouthfeel, and aromatic complexity. Roast profiles are continuously refined through tasting and data analysis.
His training through the Specialty Coffee Association and the Coffee Roasters Guild spans sensory evaluation, green coffee grading, espresso profiling, quality control, barista education, and coffee purchasing: a full spectrum of the craft practiced daily inside the cupping lab.
But even with all the science, coffee remains deeply human.
Roastmaster’s Select is also a story of mentorship across generations. Jacob’s nineteen-year journey has unfolded alongside decades of wisdom shared by Paul Katzeff, whose sourcing philosophy, sensory calibration, and commitment to craft helped shape the foundation Thanksgiving Coffee continues to build upon today.
“There’s a real privilege in working with coffees like these. And being able to talk about them with Paul has always been special because we’re calibrated. We taste similarly. We understand what we’re looking for.” Jacob Long
That continuity matters. It connects the original artisan coffee movement of the 1970s and ‘80s with today’s evolving specialty landscape and with the farmers who made all of it possible.
The Artisan Revival
As coffee culture has accelerated, many companies have narrowed their sourcing or standardized offerings for efficiency. Roastmaster’s Select moves in the opposite direction.
It is built around curiosity, seasonality, and the belief that coffee can still surprise us: that there are still harvests worth waiting for, producers worth knowing by name, and roast profiles worth refining one batch at a time.
Each featured coffee becomes a window into a particular harvest, landscape, and way of tending the craft: a producer’s innovation, a region’s seasonal peak, a processing method newly emerging into wider recognition, or a fleeting flavor profile that may never appear exactly the same way again.
This is the heart of artisan roasting: not control over nature, but collaboration with it.
And after more than fifty years of roasting coffee on California’s North Coast, that sense of wonder still remains at the center of what we do.
Summer Solstice & Slow Coffee Rituals
Along the Mendocino Coast, summer does not arrive all at once. The season unfolds slowly through shifting marine layers, pockets of warm light, and the ongoing dance between fog and sun.
As the Summer Solstice approaches, mornings begin cool and quiet in Noyo Harbor before the light gradually breaks through. It is the kind of weather that invites long cups of coffee and afternoons shaped more by tide and wind than by the clock.
Whether brewed hot against the coastal chill or over ice when the sun finally takes center stage, Roastmaster’s Select is designed to move with the rhythm of the season and the harvest itself.
Along the harbor, coffee rituals shift with the season too. Most mornings call for a warm mug against the coastal fog, while brighter afternoons can invite slower cold brew pours shared between worktables, docks, and backyard gatherings.
We invite you to welcome this solstice season with a simple Roastmaster’s Cold Brew Float: rich coffee concentrate poured over vanilla ice cream for a balance of brightness, sweetness, and roast depth.
Roastmaster’s Cold Brew Float
A harbor-side ritual for shifting summer skies and slow North Coast afternoons.
Roastmaster’s Cold Brew Float
Ingredients:
- 4 oz cold brew concentrate
- 1 scoop vanilla ice cream
- Sparkling water (optional)
- Fresh grated chocolate or cinnamon
Instructions:
1. Fill a glass with ice.
2. Add cold brew concentrate.
3. Top with a scoop of vanilla ice cream.
4. Add a splash of sparkling water for lighter texture, if desired.
5. Finish with grated chocolate or cinnamon.
The result is creamy, bold, and beautifully balanced between sweetness and roast depth: a small ritual worth building into the solstice season.
Looking for a meaningful Father’s Day gift? The Roast Masters Club offers an ongoing journey through seasonal coffees, rare origins, and artisan roast craftsmanship for the person in your life who starts every morning with intention.
Explore Roastmaster’s Select
The Quarterly Roastmaster Select and the Roastmaster’s Select Coffee Club are designed for coffee drinkers who want to experience the evolving artistry of coffee harvests around the world, from washed Ethiopian coffees bursting with florals to experimental anaerobic lots layered with tropical fruit and spice.
For Jacob Long, the work remains both technical and deeply personal: listening closely to each coffee, honoring the harvest, and helping reveal the character already waiting inside the bean.
At Thanksgiving Coffee, we continue to follow the harvest with gratitude, curiosity, and deep respect for the people whose hands shape every cup.
Stay in touch, we love to hear from you
Following the Harvest: The Art of Roastmaster Jacob Long
For nineteen years, Roastmaster Jacob Long has helped shape the evolving craft of coffee at Thanksgiving Coffee Company. In this story, we follow the harvest through seasonal sourcing, innovative processing methods, and the relationships that connect farmers, roasters, and coffee drinkers across the globe. From rare microlots to the rhythms of Noyo Harbor, discover how craftsmanship, curiosity, and long-term partnerships continue to guide every Roastmaster’s Select release.
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OUR TEAM
Our team makes Thanksgiving Coffee function as a unified whole. It is a dance we all do together to bring our mission alive - we "enhance the well-being of all we touch, from coffee grower to coffee drinker."
Our co-founders, Joan and Paul Katzeff who are still with us, 50 years later - set the tone, the way, and the path for us to follow. They may have retired to the Board but there presence still permeates our culture.
LEADERSHIP
Persistently bold in their visionary approach to coffee, the founders of Thanksgiving Coffee led an industry toward equality and justice. Their leadership established ethical sourcing directly from small-scale farmer cooperatives which in turn inspired the first Fair Trade model. The company is built on the interconnectedness of coffee farmers, the coffee they produce, and the health and wellbeing of our shared environment.
Jonah generally drinks light to medium roast blends. A few of his go-to coffees are FTO Mocha Java, Paul’s Blend, and FTO Beaujolais. He loves our Kenya, Ethiopia Gedeb, and Panama Geisha single origins for special occasions.
Jacob takes his coffee black. He likes to brew it with a full immersion process either with a Soft Brew or a French Press. He prefers light roasts from Ethiopia, the favorite is a wet processed Ethiopian coffee from the Yirgacheffe region.
Ken's current favorite coffee is Songbird Nicaragua with its mellow acidity. When it comes to brewing at home, he says, "I'm a dripper."
Joe's current favorite is the Panama Gesha with its brilliant high fruity notes, soft but balanced acidity with a firm low end for a light roast. The primary brewing method he uses at home is the French Press,
Together our leadership continues to work with coffee as our medium, community resilience as our passion, and the health and happiness of our farmers as our goal. “Not Just A Cup, But A Just Cup” is our motto, and it is as true as ever. A new generation with a regenerative vision, I invite you to meet our leadership team.
Learn More About our Leadership Team
ROASTING TEAM
Awards from our Roastmaster & Crew:
2017 Macro Roaster of the Year
Our Roasters are the heart of our company, they keep it alive with the heat and fire of the roasting trade. Led by Jacob Long, our Roastmaster and Director of Coffee, they transform the green beans and produce some of the finest coffees through out the world.The roasting process is a living, breathing commitment, as every batch of beans turn in the barrel of the roaster, our team are giving their undivided attention and care to produce our amazing coffee. We invite you to meet the roasters of Thanksgiving Coffee Company.
Learn More About Our Roasters Here
SALES TEAM
Thanksgiving Coffee's Sales and Delivery Crew are full of knowledge handed down by our founders, Joan and Paul Katzeff, and the valuable team their son, Jonah Katzeff CEO, has assembled to serve our community. The Sales Team is lead by Joe Seta.The coffee our team delivers and the support they give you are built on the unique relationship with the family farms and small co-operatives that Thanksgiving Coffee has cultivated with and for generations of coffee farmers.Learn More About Our Sales and Delivery Team
Marketing
Balancing the image, word and purpose of Thanksgiving Coffee is our Marketing Team led by Joe Seta.
Production
Our Production Crew are the arms and legs of the company who move deftly between the freshly roasted beans, to produce the final packages for all our wonderful customers. Production is led by Palmer Evans
Here are some of the coffees our team likes, want to try one?
Our Team
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Joan and Paul Katzeff
Joan and Paul believe the secret to great coffee lies in the welfare of the farmers who grow it. They have worked for economic and environmental sustainability for our farmers so they can take better care of their coffee trees. Making sure our farmers benefit from the quality of their crop means they can pursue continual improvement, and pass their craft onto the next generation. This is why they did what they did.
Commitment to Sustainable Practices
Our commitment to sustainability began in 1985 after Paul Katzeff returned from his first trip to an “origin” country. That began TCC’s focus on Social Justice.
This interaction, while Katzeff was SCAA President, led to the creation of the SCAA’s involvement with coffee people. It influenced Bill Fishbein to create Coffee Kids and led to years of TCC’s sponsorship of Village Banks in Guatemala and Mexico, in which Coffee Kids acted as trainers and facilitators. Our Nixamel (Corn Grinder Project) was one of the first Food Security Projects sponsored by TCC and facilitated in Mexico by Coffee Kids.
In 1992 we introduced our line of certified single origin organic coffees called " The Harvest Line" consisting of coffees from Mexico, Peru and Guatemala. This was the first coffee package to feature pictures of the farmers from each country. The packages were labeled Aztec, Inca and Mayan Harvest, to celebrate the people who produced the coffee and their ancient cultures.
Thanksgiving introduced the first shade grown coffee line in 1996.
Then in 2015 we joined the Smithsonian Migratory Bird Center team. The SMBC "Bird Friendly" Certification is the only 100% Organic and shade-grown coffee certification available. This seal of approval ensures tropical "agro forests" are preserved and migratory birds find a healthy haven when they travel from your backyard to those faraway coffee farms.
Our ethical sourcing model, direct from small-scale farmer cooperatives, was used as the basis for the first fair trade certification from Fairtrade. We introduced some of the first Fairtrade certified coffees in 1999.
In 2001, we worked with USAID to introduce the first farmer-owned cupping labs in small cooperatives in Nicaragua. This allowed farmers for the first time to taste and improve their own coffees, thus understanding the true value for their product, and enabling them to achieve fair market prices for their beans.
We are proud to have been recognized across the coffee industry and the business community for these efforts, including Rotary International Ethics in Business Award in 2021, and Roast Magazine’s Roaster of the Year award in 2017, a once-in-a-lifetime achievement reflecting our decades of quality coffee and sustainability leadership. Read more
Second Generation
We are grateful that after more than 50 years — and now in our second-generation of leadership, with Jonah Katzeff as CEO — we are still providing employment to our community, advancing sustainability at a time when our world needs it, supporting farmers, and bringing world-class coffee to those who love it.
Jonah Katzeff, CEO
Joan Katzeff, Co-Founder
Most of all, we are thankful for you, our Coast community and coffee drinkers around the world, who enabled a small roaster in rural Northern California to help change the coffee world for farmers and consumers alike. You have an astounding array of high quality, sustainable, specialty coffee to choose from today.
Thank you for being part of this journey with us.
Co-Founders Paul and Joan Katzeff 2022
Original Poster Created for Thanksgiving Coffee Company 1974
Fifty Years of Story - Creating More Every Day
Our Founders
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Institute for Global Leadership
Originaly Posted On
Mar 4, 2008
Dear Friends,
Tonight, in a beautifully organized ceremony at the Fletcher School of Law and Diplomacy, we accepted the 2008 Jean Mayer Award for Global Citizenship. This event was in many ways the kick-off for our month-long tour, and if beginnings are a sign of what's to come, this is going to be a fun few weeks. JJ, Sinina, Margaret, and Sam all spoke about their experience as coffee farmers, and their participation with Peace Kawomera. JJ shared some especially powerful words, pointing out that the work of making peace was just as serious as the work of preparing for war. He added that he felt we had done something small, but that there was much to do still. What we've done in Uganda is nothing if we can't find a way to build peace in Kenya, in Israel, and in Palestine. JJ's powerful words reminded me of the courage that it took to begin this effort, to take a first step into the unknown, and of the power of these farmers, and the many lessons they have to teach our world.
I wish I had transcriptions of what everyone said, but alas, I only have the speech that I wrote, which ended up turning into something else in the moment. Anyway, for the sake of sharing, I'm pasting it in here for those of you who are interested. Thanks for your support: it's people like you who've make this project real every day!
Yours in Peace,
Ben
The Dr. Jean Mayer GlobalCitizens Award 2008
Ben Corey-Moran, Director of Coffee 2003-2009
(Here's my speech)
I want to first thank Tufts University, and your Institute for Global Leadership for this tremendous recognition. We are deeply honored to receive this year's Jean Meyer Award, and to stand side-by-side with the previous winners. We commit to you to use this award to continue our work, in the service of peace and of justice.
To Rabbi Jeff Summit and his wonderful wife Gail, thank you for making Boston our home.
To Joan and Paul Katzeff, friends, mentors, and colleagues: the love you've put into our Thanksgiving Coffee Company since the day you opened its doors in 1972 is what got us here. Thank you.
To everyone back home in Fort Bragg, the people who make our work possible every day, thank you.
To my dear friend and colleague Holly Moskowitz: your commitment to the success of this project is immense. The movement you've built is strong. We would not have succeeded without you.
To Laura Wetzler, and the whole Kulanu family: you are bridge builders and matchmakers, a new kind of shiddach for our changing world. We thank you for your tireless efforts on behalf of the Abaydaya, and their Muslim, and Christian neighbors in Uganda. None of this would be without you. We are proud to share this honor with you.
Lastly, and most importantly, to the farmers of Peace Kawomera: you are a light in this world. Your example has taught us so much. I thank you for your strength, and for the courage it took to step into the unknown together. You have so much to teach us. It has been my honor to grow together as family. May our children one day know each other, and may they continue this partnership for generations.
Thanksgiving Coffee Company is a business built on the belief that the basic values of community, fairness, trust, honesty, and caring don't end when the workday starts. We believe that business is responsible for its actions, its impact, and for the well-being of every person, every community, every forest, and every river, from the headwaters of our business, to its final destination.
Our responsibility to the farmers who grow our coffees, be they in Nicaragua, Rwanda, Ethiopia, or Uganda, is to build a fair trade of great coffee for a reasonable price, one that ensures the well-being of the farmers and their families, and the success of our business. It is a simple responsibility actually, simply human, but unfortunately, it is historically rare, and difficult to achieve.
We are the buyer, on the other end of the supply chain, for coffee produced with love, care, and craft. Our commitment is to the farmer's future: we don't just come one year and leave the next. We return year after year, and help to build the stability farmers need to invest in their businesses, and realize their dreams. Our responsibility, the one we invite our customers to join us in, is to build the market demand necessary to sustain the production from our partner cooperatives, year after year, thereby lessening the distance between farmer and barista, producer and consumer. Trading great coffee for fair prices makes sense, but it's not easy, and our world has long since lost track of the simple logic of fairness and sustainability.
We are in the business of creating a different kind of business, so that business can create a different kind of world. In order to do this, we have got to unwrap ourselves from what we've inherited so that we can heal the damage that's been done. The same thinking that got us here can't get us out of here. The same tools which we've used can't fix the problems they've created. Which is really just another way of saying that we have to create a business that's about people, a business whose imagination is bigger than profits, and inclusive of more than just its shareholders. We have to create a business whose conception of profit goes beyond self, because we are all people, and there is no justification for gaining at another's expense.
Oh, economics, ”the dismal science".
Transaction? - producer - consumer? You notice that this doesn't sound like the neighborhood you live in. It doesn't sound like community, because it's not. If you lived next door to the farmers who grew your coffee, you wouldn't pay nothing and then go on with your day.
Let's imagine a new kind of economy, an economy of people. Transaction? How about interaction? You notice that our very language hides us from ourselves. How about relationships between people: farmer and mother, Muslim and Jew, Ugandan and American. How about JJ, and you, and me? Let's get to know each other, let's talk shop. We can sit down for a cup of coffee, let's do business. Let's live together, let's make the world a smaller place, a richer place. I submit the radical notion that we can use capitalism to heal itself. That we can create a culture that would civilize this savage beast, based on what a former Jean Meyer prize winner, Archbishop Tutu once said: "God created enough for all of our needs, but not enough for all of our greed."
This is the story of a different kind of business. And stories like, the story of Peace Kawomera, are what shape and change the world.
"Another world is not only possible, she is on her way. On a quiet day, I can hear her breathing." Arundhati Roy
When I first met JJ Keki, in the winter of 2004, he asked me if we would join him to build peace. He thanked me and my colleagues at Thanksgiving Coffee for agreeing to buy his cooperative's first harvest. He told us that it was coffee that united his community, and that through fair trade he could convince his neighbors that there was more to be gained by working together than there was to be had from competition with each other. We committed to being his partner, guaranteeing a fair price for all of the coffee his cooperative could produce.
Then he set a challenge to me that has filled my days and my dreams ever since. JJ asked me how we would bring the story of Peace Kawomera to Jews, Christians, and Muslims in the United States. To be the teller of a story of such power is an enormous responsibility, that much I knew then. To be honest with you, at that moment, I didn't think we could, I didn't imagine that we could. It seemed like something extra that we would have to do, something that would take more than it would give. Something that would distract us from our obligation to find a market, buy this year's coffee, and to return next year, to purchase the next harvest. I was wrong, thankfully, and JJ, in his JJ kind of way, was asking me to see his dream, and to become a part of it.
From vision to practice, from dream to reality, we have been guided by the courage, inspiration, and example of the Peace Kawomera Cooperative. We have been guided by what started as JJ's dream, the dream that his neighbors began to dream, the dream they are still dreaming.
Tonight I want to tell you the story of our work with over four dozen churches, synagogues, and mosques in the United States. Theirs is the the other half of the story of the Peace Kawomera Cooperative: together, linked through our little coffee company, this new alliance of Jews, Christians, and Muslims is creating the market necessary to sustain the farmers of Peace Kawomera.
Churches, Synagogues, and Mosques in the United States, American Christians, Jews, and Muslims, have come together to support Christian, Jewish, and Muslim coffee farmers in Uganda.
So I think that this award is also for the thousands of people who have heard this story, and who connected hand with heart to make real their support of this project. This award is for them: the people who heard a sermon, or read an article, or listened to a friend, and then said wow, beautiful, and then stepped up to do their part in making this real.
They are the ones, and let me tell you, they are the most amazing people, religious school teachers, single moms finishing PhD dissertations, travel agents, and filmmakers, each of whom has taken this to their community, and in their own way, mobilized their friends, neighbors, colleagues, and family. Every day these people brew a cup of this sweet coffee, and make it part of their lives. Every week, they buy a package. They are building a market, one-by-one, but they are also building a relationship with this cooperative, far away in Uganda. They are bringing the world together, making it a smaller place, a more peaceful place, and a more human place.
These are people of different faiths who see that each of our proud traditions converge in our teachings of justice, of the essential worth and dignity of our fellow humans, and in our responsibility to inform our daily lives with these deepest beliefs. Together, these communities are beginning to see that, like the farmers of the Peace Kawomera Cooperative, there is more to be gained by finding our shared common ground, and by building a world together, based on that foundation.
You know, the economists talk about producers and consumers. One creates and the other takes, one sells and the other buys. I'd like to suggest tonight that we re-imagine that relationship, and begin to look for ways to be producers, together, of the kind of world we'd like to live in. We talk a lot about empowerment. I'd like to point out that we all have power to create the kind of world we'd like to live in. It's often times as simple as the choices you make when you shop. So let's empower ourselves to buy in a way that creates, and to recognize that when we do so, we not only fulfill our responsibility to pay a fair price, but that we also empower the dreams of people around the world, dreams of a future of peace and beauty. I'd like to end with the words of Arundhati Roy, from India, one of our world's most courageous voices.
"Another world is not only possible, she is on her way. On a quiet day, I can hear her breathing."
Letter from the Institute for Global Leadership February 13, 2008
Using Coffee as our medium for change
The Dr. Jean Mayer Award
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