Who says the pantry has to be a catch-all black hole for prolonging that shelf life? That’s what high school lockers are for!

It’s time to take stock in our most commonly used household storage nook, and make it as inviting as a vintage general store (with a modern green twist, of course).

Open pantries offer easy access for the organic gardener and cook, but also should look tidy since they are exposed to your visitors. Mine is en route to the powder room. Yep, that’s country life.

I find it’s easy to arrange a cool display of dry goods, serving dishes and other odds and ends containing them in boxes, baskets and jars. Not an organizer? Just read Catherine Pond’s The Pantry, chronicling the history of keeping every can and tin in its place.

I have staged many pantries of  homes, finding prospective buyers are sold on nicely organized utility spaces, especially when they also reflect some style with a pop of color, especially red. Yes, panache even extends to the shelves of rice and cereal.

Here are some ideas for ordering and celebrating your own healthy green pantry:

First, sort by category: If you haven’t done so already, clean and designate shelves for categories, i.e. stack tea and cereal boxes side by side on one shelf, canned goods on another, bulk items like rice, pasta and beans on another. Make sure the opened items remaining in original packages are well sealed to preserve them. I use painter’s tape to reseal cardboard boxes to keep items fresh.

Reuse glass mason jars: Mason jars from pasta sauce, jams and other goods are great to reuse for storing and displaying dry goods from quinoa and baking ingredients to various herbs and spices. I love reusing an array of food jars in my pantry because they look cool and help extend the shelf life of the dry goods.

Reuse plastic take-out containers: If you are stuck with plastic, spare the landfill and clean out some of the small containers to store items. Below, they work well when reused for cake decorating sprinkles and beans.

Store packaged items in boxes: You can recycle your old shoe or gift boxes or locate eco-friendly storage to place on the shelves along with the jars and cans. Boxes, especially those with fun patterns from the Container Store and other organizing outlets, add flair even when the cupboard is bare.

Canisters add flavor: Mix in canisters (an easy second hand store or garage sale find) to hold organic flour, raw sugar, baking soda and other items you use for baking those healthy treats every day after work (yeah, right). I have a collection of canisters given as gifts or found in various towns. I love how they look in an open pantry, especially red ones like these from Amazon. These are also great for animal kibble which you might want to buy in bulk to avoid the large paper bags.

Stackers for shelving help you squeeze more in and add depth: Locate metal stacking shelves, like this one from Oraganizeit, to lift and separate cans and other packages. These work really well in both small and large pantry nooks.

Baskets add charm and warmth: Good natural fiber storage, like these water hyacinth nesting baskets from Cultural Elements, work well for onions, potatoes and other perishables, especially in an enclosed pantry. These fresh foods tend to last best in darkness and under wraps. Baskets are great for all loose food items and add that creature comfort organic appeal.

Design tip: Remember, even if your pantry consists of one cupboard in your apartment kitchen, you can still make it look fun and appealing – you might even hang cups on hooks inside.

For me and many of you, ordering clutter reduces stress. When I don’t have to spend an hour searching for taco mix, I don’t scream as much on taco night. Can a neat pantry save on therapy? Try it and see.

Images: The Book Depository, Container Store, Stevie Rocco, La Fattina, Container Store, la fattina, Organizit

Everyone’s dishing about how the concept of food trucks has been overhauled. They’re not just parked at job sites to feed hungry laborers anymore, but are taking the high road and giving restaurants a run for their money.

I got a taste of the trend at the posh 50th birthday party of a friend in San Francisco where a taco mobile was stationed at the entrance to the upscale house, titillating guests who lined up to order bean burritos and cheese quesadillas while nursing lemon drop martinis.

“Is the meat organic?” I asked my hostess, surveying the two men cooking frenetically behind the sliding window. “Of course it is,” she said. “We keep kosher!”

Guess it’s getting way kosher to peddle all kinds of culinary delights from a truck as the recession drags on. A surge in the mobile restaurant biz is being sighted across the country, fueled by inflated commercial leases and hungry epicureans watching their diets and budgets.

From Korean BBQ to gourmet cupcakes and Vietnamese-style sandwiches, the cafes on wheels are gearing up for success in an age of time crunches, lay-offs and convenience. Sure, most are cookin’ with gas and motoring with it, but a growing number are eco wise in terms of fuel alternatives, kitchen appliances and healthy ingredients.

Green Truck on the Go caters to an organic food crowd, working from a solar-powered commissary and delivering in two trucks powered by vegetable oil and bio-diesel.

“At Green Truck, serving healthy, gourmet organic food in a fast and efficient way is not enough,” says the company. “We believe that a healthy environment is tantamount to living a healthy life.” This business furthers its commitment by using locally-grown ingredients whenever possible and opting for biodegradable containers and utensils.

Even the classic hot dog from a stand is getting in the act. Let’s Be Frank offers weenies made from grass-fed organic beef from its trailers in hip L.A. hoods, including one right outside Silver Lake Wine where diners gather to taste the grape and down a dog; and the Franken Stand sells to L.A. vegans who gobble up its 100% plant-based vegan franks. No mystery meat Dodger dogs for these discerning customers.

L.A. blazed the trail in the roadside food trend, as described in a round-up in the L.A. Times. Yet, the convoys are making their way to a city near you.   USA Today highlighted the greatest places to flag down a feast in a recent food watch spread.

O the map: The upscale Chef Shark trailer found Saturday mornings at Minneapolis’ Mill City Farmers Market; Flip Happy Crepes in Austin, Texas (below), which serves hand-made savory crepes and fresh French-pressed coffee from its parking space on Josephine Street; and Moxie RX in Portland, Oregon, known for great brunch fare on wheels such as buckwheat waffles, grapefruit juice with basil and soda and healthy smoothies blended with bananas, dates and almond butter.

The good news is this is no sideshow where anything goes, like carny refreshment booths. Food trucks must meet health inspection restaurant standards.

One blogger fan of the trailer grub, who works in the Public Health environmental health division, commented that it’s even easier for the informed public to judge a mobile cafe than to know what truly goes on in the kitchen of a restaurant. “You can see for yourself if somebody is handling your ready-to-eat food with bare hands or committing other cruddy violations,” he says.

I wondered about that at my friend’s birthday party when I was handed the plate of steaming tacos. The operation looked pretty clean to me. Was it really organic? Guess I’ll have to take their word for it. At least it beat the ubiquitous party buffet in terms of the temptation towards gluttony. Nobody wanted to wait in the long truck line again for seconds.

Images: Jason Lam, L.A. Times, Let’s Be Frank, Flip Happy Crepes

You gonna eat that? Research published in the Proceedings of the National Academy of Sciences found that once planted in the wild, genetically modified organisms, such as bio-engineered fruit, grain or vegetables can change native, wild plant neighbors’ DNA. In the future, food activists worry, you might not even have a dietary choice.

A flurry of news stories, blog posts and Tweets have “cropped up” in recent weeks around this study and related events. Even teenagers are dialed into the debate over the merits and dangers of GMOs, says Jenny Kessler, who founded and directs the Garden Program at The Automotive High School in Brooklyn, New York.

Kessler teaches English, ESL and a class called “Food, Land and You.” Through this coursework or participation in the Garden Program, Automotive students learn about farming and industrial agriculture and gain hands-on experience cultivating and cooking food.

“Some of my students agree with economist Jeffrey Sachs that genetically modified crops should be used to alleviate world hunger now, since they can grow on depleted land in bad conditions,” Kessler says, “but most are concerned that GMOs aren’t tested enough before they enter our mainstream food supply. Or they worry that modified seeds and cross-pollination will make natural products scarce and expensive, or even extinct.”

The Garden Program group (as seen on Flickr.com/autogarden) wishes for – after a personal visit from Anna Lappe or Michael Pollan – better information about the effect of modified crops on human and plant health, and to inspire Americans to buy more locally produced food.

Basic reading:

“A report by a team from the United States and China appears in the Proceedings of the National Academy of Sciences, [where] researchers point out that gene flow between crops and their wild relatives is common and difficult to contain. They note concerns that wild plants could, as a result, gain genetically engineered resistances. And these could affect the natural balance in their environment.” -VOA Special English Agriculture Report transcript

“While disease-resistant crops have been a boon to commercial farmers, ecologists worry there might be certain hidden costs associated with the modified crops. There is concern in the ecological community that, when the transgenes that confer resistance to viral diseases escape into wild populations, they will (change) those plants…and impact the biodiversity of plant communities where wild [plants] are native.” -US News And World Report feature

“Bayer CropScience AG is responsible for financial damage sustained by Missouri farmers when their rice crops were contaminated by genetically modified seeds, the growers’ lawyer told a federal court jury in St. Louis…Testing of one of the ‘LibertyLink’ [rice] strains at Louisiana State University was completed in 2001. While there has never been a specifically identified contamination event…studies suggest an event of cross-pollination with ordinary rice or a mixing of regular and genetically modified seed occurred then.” -Bloomberg news story

“The number of people affected by food shortages is starting to rise again. Is the solution a new biotech version of the Green Revolution, or a green Green Revolution based on organic farming?” -BoingBoing.net opinion, discussion

“The debate over genetically modified crops has flared up in India, where critics have stalled the commercial release of insect-resistant eggplant, despite recent approval from the country’s biotechnology regulatory committee.” -Scienceline.org news feature

“This week the Royal Society, the UK’s national academy of science, called for an extra £2bn to be spent on research into global food security. In order to achieve the estimated 50% increase in food crop production that will be required by 2050, the society is calling for a grand plan that involves developing…crop varieties using conventional breeding and genetic modification.” -Small Cap News profile of the company Futura Gene

Further resources:

”..Say No to GMOs” Natural News blog opinion

The website of The Center For Food Safety (CFS) a D.C.-based organization that lobbies for slow food, organic and sustainable farming practices, and against “harmful food production technologies.”

Food activist Anna Lappe’s website

Economist Jeffrey Sachs’ official bio, including recent news by and about him

Changemakers.com GMO competition page soliciting “solutions that educate consumers about what they’re eating, and the effect their food choices will have on the environment and society”: includes profiles of the winning ideas (via Ashoka.com)

Editor’s note: This is the second installment of EcoMeme, a column featuring eco news, tech and business highlights by new EcoSalon writer and columnist Lora Kolodny.

Image: liangjinjian

Wanna be happy and kick Prozac to the curb? Start eating your fruits and vegetables, nuts, whole grains, beans, fish and olive oil. We’ve long known that a Mediterranean diet is good for the heart, but it turns out it’s also good for the mood.

In a study published earlier this month, Spanish researchers looked at the diets of 10,000 people and found those who mainly ate a Mediterranean diet had lower depression rates than those who did not. The study compiled data from Spanish people who reported their dietary intake on a questionnaire between 1999 and 2005.

After an average follow-up of 4.4 years, the overall incidence of depression for those who followed the diet was 30 percent lower than for those who mostly did not follow the diet. Even lower rates of depression were associated with intake of specific elements of the Mediterranean diet, such as fruits, vegetables and olive oil.

To be sure, specific foods contain components that make your body, nervous system and brain work better. From the dopamine in chocolate to the serotonin producing carbohydrates, to the healthy fats and antioxidants that can boost brainpower, there’s definitely something physiological going on here.

I’d like to see a study that includes sociological-cultural controls because I think there’s something else going on here as well.

Notice that all the foods listed are whole foods, meaning they require cooking and preparation. So the people in the study who followed the Mediterranean diet and experienced less depression were probably cooking.

If people take the time and energy to cook, it usually means they place some importance on cooking for others, sitting down in groups to eat and generally having unhurried, quality contact with friends and loved ones.

Of course, you can eat a Mediterranean meal in a restaurant, but you’d have to be frequenting restaurants that actually cook real food. These are the types of restaurants people go to with others to enjoy life and socialize. There it is again – human interaction over a meal.

What you cannot do is follow a Mediterranean diet eating fast food, eating in your car or heating up processed food in the microwave and scarfing it down in front of the television or computer. These eating behaviors are often engaged in while alone, when rushed or when stressed.

What I’m getting at is this:

The way you eat and how much you enjoy mealtimes might have just as much to do with mood as what you eat.

Whether or not depression causes social isolation, or vice versa, there is a strong correlation between the two.

One study showed that children who have regular family mealtimes are less likely to get in trouble as teens. Troubled teens are often depressed. Another researcher found that family mealtimes strengthen relationships. People with strong relationships are less likely to be depressed.

So here’s my Rx for depression prevention:

Invite some good friends or family members into the kitchen and prepare a meal of healthy, whole foods from scratch and then sit down and eat it together. Enjoy the following recipe with a moderate glass of red wine and some fresh, seasonal fruit for dessert and you should feel better by morning.

Depression Busting Mediterranean Grain Bowl

Serves 6

4 small to medium beets
1/2 cup (about 2 ounces) walnut halves, coarsely chopped
1 cup brown rice
Salt
1 bunch Lacinato or green or red kale
1 can sardines, drained, skin and bones removed and separated into filets
2/3 cup cooked and drained (or canned) chickpeas
2/3 cup homemade vinaigrette made with olive oil
Freshly ground black pepper

Preheat the oven to 400 degrees F.

Trim the beets and wrap them in 1 or 2 foil packets, depending on their size, keeping like-sized beets with like-sized beets. Roast until tender and fragrant, 35 to 40 minutes. Use a small paring knife or skewer to check for doneness. Set the beets aside to steam in their foil packets. When they are cool enough to handle, peel them by rubbing the skins off with your fingertips, and cut the beets into bite-sized wedges.

Lower the oven to 300 degrees F.

Arrange the walnuts in a single layer in a small baking dish. Toast until brown and fragrant, 8 to 10 minutes. Remove from the oven and let cool.

While the beets are roasting and the walnuts are toasting, cook the rice according to package instructions. Set aside until you are ready to mix the salad.

Meanwhile, trim, stem, and wash the kale and put it in a vegetable steamer set over boiling water. Steam until tender, wilted, but still bright green, about 5 minutes. Remove immediately to a bowl of ice water to stop the cooking. Drain and squeeze out excess moisture. Chop coarsely and set aside.

When all the rice, beets, walnuts and greens are ready, transfer them to a large bowl. Add the chickpeas and dressing and toss thoroughly. Taste and correct the seasoning with salt and pepper. Present each serving with a filet or two of sardines on top.

Image: ToastyKen

Gourmet Magazine, an American classic, found a slump in add sales spelled the recipe for disaster.

That’s why Conde Nast Publications is closing the oldest food magazine in the US along with Modern Bride, Elegant Bride, and the parent magazine Cookie, which I have to admit I’ve only glanced at in the doctor’s office waiting room.

While the bride magazines are used as sources to stimulate ideas for women planning their big events, Gourmet has long been the bible of American epicureans, fond of cutting out recipes for those summer salads and Thanksgiving pies. The highly respected journal, described as the “magazine of good living,” was launched in 1941 by Earle R. MacAusland, and included articles on wine and travel.

Recently, the magazine increased its coverage of healthy and organic fare, even dedicating a cocktail to actor-environmentalist Brad Pitt. It said it wasn’t just his pretty face, but the time he has devoted to the planet that inspired the refreshing cooler made with organic lime, organic cucumber, organic mint, and even Crop Organic cucumber vodka.

2 wedges of organic lime
2 thin slices fresh organic cucumber
Sprig of organic mint
2 oz (1/4 cup) Crop Organic cucumber vodka
3 to 4 oz seltzer

According to the Associated Press, Gourmet had a circulation of 980,000 last year, but despite its devoted audience of chefs and food lovers, its ad pages fell like a badly-timed souffle, down 50 percent in the second quarter from the year before, according to the Publishers Information Bureau. That’s considered one of the biggest declines ever for a popular title.

Magazines have been trying to brave the recession by experimenting with their pages, even introducing video adverts inside to lure computer screen conditioned readers, as with Entertainment Weekly. In terms of the fashion magazines, there are more eco sources developing on the web. It seems, that is where they will all end up.

Conde Nast spokeswoman Maurie Perl said some 180 employees of the four titles will be leaving the company with severance packages by the end of the week. Earlier in the year, the high-level publisher shut down Portfolio, a business journal, and Domino, a beloved shelter magazine.

It’s reported that in a staff memo, Conde Nast CEO Charles Townsend said the closures were required “to navigate the company through the economic downturn and to position us to take advantage of coming opportunities.”

Conde Nast, run by billionaire S.I. Newhouse Jr., also publishes Vogue, the New Yorker and Wired. The 19 remaining magazines owned by the company include Bon Appetit, which boasts a larger circulation than Gourmet at 1.4 million. Another foodie book, its ad pages drop isn’t much better at 40 percent.

Conde Nast promises Gourmet’s brand will live on in books and TV programming and you will still see recipes on Epicurious.com.

Source: SFGate.com

We already know that we should eat less meat for the sake of the planet – the United Nations has said reduced meat consumption would help curb greenhouse emissions. While many ardent environmentalists are vegetarian, initiatives like Meatless Monday are trying to encourage all of us to do our part, as well.

So meat production helps cause global warming. But did you know that climate change might also affect the quality of meat? According to New Scientist: “Pork chops will become soggier and paler as the world warms, while steaks could be dark and smelly”.

It’s all to do with the effects of heat on the animal’s energy, or glycogen, reserves. The flesh from pigs that become heat-stressed on the way to the slaughterhouse will acidify more quickly, so the meat resembles “soggy white blotting paper”. While heat-stressed cows run out of glycogen before slaughter, darkening their meat.

It all adds up to less “mmm” and more “hmm”.

Millions of cattle and sheep make long sea journeys every year in cramped, over-heated conditions as part of the livestock trade. So far the best solution scientists have been able to come up with has been to spike the drinking water with sports energy drinks. But if we are to keep eating meat in a climate-changed world, we are going to have to come up with a better solution.

We could start by scaling back meat consumption – most of us could handle more plant foods in our diet anyway – and focusing on quality over quantity. Then we could decentralise the meat industry, rear livestock in natural conditions on farms, transport them to a local abbatoirs only a few miles away and eat them close to where they were raised. Doesn’t it just make sense?

Image: The Busy Brain

At first, it seems extremely eco-friendly, the biannual Compost Giveaway Events every fall and spring in San Francisco hosted by the city’s Public Utilities Commission (SFPUC).

Residents are offered free compost to produce soil for community and school gardens and local backyards. It’s the green and organic thing to do.

The problem is the mulch isn’t made of food scraps and manure but a combination of toxic sewage sludge from waste water treatment, green waste, yard waste and wood chips.

What’s in sewage sludge? Stuff that’s foul and harmful to people and other living things.

The True Food Network, which is leading a petition drive against the latest giveaway argues sewage sludge is shown by the Environmental Protection Agency (EPA) to contain heavy metals, pathogens, pharmaceuticals, PCB’s, flame retardants and endocrine disruptors. In addition, organic pollutants are present in sludge samples, such as polybrominated diphenal ethers (PMDEs), polycyclic aromatic hydrocarbons, DDT degradation products, chlordadanes, synthetic musk products, triclosan and tributytin.

“Residents may be led to believe that the city’s sludge compost is organic,” says the network. “The USDA’s National Organic Program’s (NOP) regulations, however, strictly forbid the use of sewage sludge as a fertilizer or soil amendment, no matter if it is composted or otherwise treated. This compost is by no means organic.”

The Center for Food Safety and the Resource Institute for Low Entropy Systems filed a petition with Gavin Newsom, San Francisco’s Mayor and Ed Harrington, General Manager of SFPUC, asking them to immediately and permanently suspend the sewage sludge compost giveaways for the fall. Residents are asked to join the letter writing campaign to protect the health of its gardeners.

Image: SfLatchkey

Every time I go to the grocery store, I’m shocked to see how much the prices keep climbing. In a moment of penny-pinching madness, it’s tempting to live off 65-cent frozen burritos. That is, until you look at the nutrition information. So, I’ve done some research to find the healthiest foods that even the strictest recessionista budgets can afford – if you’ve got a dollar, you can get at least one serving (and often several) of the following foods.

Yogurt

Rich in calcium, this nourishing breakfast or snack costs next to nothing. To get the most for your money, stick with bulk containers and stay away from yogurt that’s packaged for single servings (and packed with sugar).

Oats

Oats are a great source of fiber and can even help lower your cholesterol. Although individual packets of instant oatmeal may shave some minutes off your morning routine, stretch your dollar by buying them in bulk.

Eggs

Whoever came up with the slogan “the incredible, edible egg” really hit the nail on the head. Whether poached, scrambled, sunny-side-up or hard-boiled, this protein packed food is as inexpensive, wholesome and tasty as they come.

Bananas

A great source of potassium and fiber, bananas are one of the most economical fruits around. Eat them plain or slice them up as a healthy topping for cereal and yogurt.

Beans

Whether you prefer garbanzo, pinto, black beans or other varieties, this filling food is high in protein, potassium fiber and zinc. Thrifty tip: go for dry beans instead of canned.

Broccoli

Folate, calcium, fiber, potassium, vitamins A and C: broccoli has it all. Not only is it good for your health, it’s easy on your wallet, as well. Plus, it contains phytonutrients that can help keep diabetes and heart disease at bay.

Tofu

Unfortunately, tofu gets a bad rap when it comes to taste. But, this protein-rich meat alternative can make your mouth water with appetizing recipes like Korean-inspired soft tofu soup with kimchi or Southeast Asian tofu lettuce wraps.

Spinach

Crammed with iron and vitamin C, this low-cost, low-calorie vegetable tastes delicious in omelets and salads. Plus, it’s the perfect topping for a vegetarian pizza.

Sweet Potatoes

High in potassium, fiber and beta carotene, sweet potatoes are a cheap and healthy way to garnish salads and enjoy a snack between meals. Just don’t waste your money on cubed packages; peeling and cutting them yourself will save you some cash.

Apples

An apple a day? Yeah, you’ve heard it before, and for good reason. This juicy fruit boasts loads of pectin and vitamin C, not to mention a low price tag.

Sardines

Like salmon,  the sardine is a great source of omega-3 fatty acids. Unlike salmon, it’s relatively cheap and eco-friendly. For a healthier meal, substitute mayonnaise with a little oil and vinegar.

Nuts

Nuts are rich in protein, essential fatty acids and vitamin E. Just buy them raw, in the shell, for the best bargain and stay away from costly varieties like pecans and macadamia nuts.

Don’t miss Lower on the Food Chain, Lighter on the Wallet: 18 Easy Elements of a Sustainable Diet for more economical, eco-friendly diet tips!

Images: FotoosVanRobin, foodistablog, drewgstephens, cursedthing, clairity, colecamp, JACoulter, avlxyz, FotoosVanRobin, FotoosVanRobin, DeusXFlorida, stu_spivack, macinate

A for Apple, B is for Beluga, C is for Chullo.

Parents on planet Hollywood and elsewhere are headed in that fruity, foamy and woolly direction in declaring devotion to Mama Earth via naming their young.

In the roaring Nineties, when real estate and dot comers were soaring, we saw a return to the Old Testament with the names  Sarah, Jacob, Rachel and Eli in vogue.

“Eve and Adam, please leave the great room until Mommy is finished closing her Genentech deal.”

Now that resources are scarcer than ever, green is the rule for everything cool. Nature-bound moms and dads can reference all good things from fiber foods and soothing teas to fair trade crafts and endangered species in getting that family branding just right.

Here is an A-to-Z reference guide on the eco-friendliest labels for your bouncing baby Gore:

Acai (boy) Agate (girl)

Boho (boy) Bark (girl)

Corky (boy) Coral (girl)

Deepak (boy) Dibbler (girl)

Energy (boy) Etsy (girl)

Free (boy) Flax (girl)

Gore (boy) Glacier (girl)

Hemp (boy) Henna (girl)

Indri (boy) Ivory (girl)

Jungle (boy) Jute (girl)

Kale (boy) Kharma (girl)

Leonardo (boy) Laurie David (girl)

Marsh (boy) Mauritius (girl)

Nash (boy) Nectar (girl)

Otter (boy) Oolong (girl)

Prius (boy) Polar (girl)

Quince (boy) Quantum (girl)

Rooibos (boy) Rummage (girl)

Stevia (boy) Sprig (girl)

Tiger (boy) Teak (girl)

Urban (boy) Urial (girl)

Vegan (boy)  VivaTerra (girl)

Wolf (boy) Watson (girl)

Xeri (boy, girl)

Yosemite (boy) Yurt (girl)

Zen (boy) Zona (girl)

*For catchy middle names with eco associations, we at EcoSalon suggest: Bradley, Sara, Amy, Tina, Irani, Vanessa, Barrington, Derby, Fitzsimmons, Chaityn or Lewis.

Share with us what you have namestormed!

Image: Will Foster

Triple Certified coffee – the gourmet, deluxe, connoisseur’s brew. Coffee that’s organic, fair trade and shade grown. Coffee that’s good for the people, the forest and the birds.

Here’s a guide to the cream of the cup. These sites are worth browsing for the grower’s stories and photos of the people and the farms.

Café Altura
Café Canopy
Café Fair
Caffe Ibis
Café Mam
Coffee-Tea-Etc
Dean’s Beans
The Groovy Mind
Grounds for Change
Heine Brothers Coffee
Higher Ground Roasters
Higher Grounds Trading Company
Nectar of Life
Peace Coffee
PT’s Coffee
Pura Vida
Sabino’s Coffee
Tree Frog Coffees

Drop us a comment below if you know of any other Triple Certified coffees.

Image: Jeff Kubina