Harriet Lamb - Chief Executive - Fairtrade International

FAIR invites you to meet Harriet Lamb! She accepted, for our great pleasure, to answer our questions in a bright and always funny way. The result is a very fresh and dynamic interview.

Harriet Lamb became Chief Executive of Fairtrade International on September 2012, but before that she had an extremely interesting career in fair trade. Travel to India from Latin America with her, and never lose sight of bananas! 

Let’s start with India, could you tell us more about that experience? What was the most important thing you learn?

I spent time with a project, supported by Mahatma Gandhi's grandson, working with the 'untouchables' who in those days still had to sit on the floor in tea shops and drink from separate cups, who lived in straw huts at the bottom of the village hill, and worked in the fields and homes. Mr Deval, a very wonderful local man, discovered that they had actually owned tiny plots of land. But they were so small that they were unsustainable and so all their land had been mortgaged to the money lenders. So he lent them money, they redeemed the land - and they pooled it to create a sustainable farm. Then they planted table grapes, invested in irrigation and quality. After some years, these Untouchables were earning more than anyone else in the village, they were exporting high quality grapes to the Gulf and were the first to have a tractor. They invested part of their profits in social projects - gradually building proper houses for the co-op members, or in adult education. 

"Fairtrade International"

Mostly I learnt about the mountain of difficulties running a cooperative, the constant problems of farming, exporting fresh fruit and dealing with local power politics. But I also saw how cooperatives are a way forward for smallholders, and how trade can drive transformational change if it is harnessed to social goals. Later I worked with another group seeking to preserve, or revive, traditional village ways of agriculture. So I love FAIR's commitment to quinoa from Andean communities.

Then you worked within the World Development movement, could you tell us more about this organisation?

"Matt Crossick / Fairtrade International"

The World Development Movement campaigns for change in the practices of the West rich nations which keep poor people in poverty. So we campaigned against arms sales to dictators - and I once drove a Challenger tank through the City of London to protest at the AGM of the Midland Bank. They were financing the sale of fighter jets to Indonesia, which was bombing East Timor. We campaigned for more and better aid - and we took the UK Government to court for using aid a sweetner for arms sales to Malaysia; and won. We were also campaigning for fair global trade rules, and for limits to the power of multinationals. One campaign was to allow trades unions and end the overuse of agrochemicals on banana plantations in Latin America. That's when I got hooked on Fairtrade, thinking: How can we create the living alternative which shows that trade can be fair, how can we create a bubble in international trade which shows you can put people first and still succeed commercially.

At the World Development Movement, I also learnt about how to engage ordinary people in popular campaigns. I love the fact that anyone can join in Fairtrade: it's deeply democratic. You don't have to know about global trade policy or have visited developing countries; everyone can be part of creating change - because everyone buys tea or coffee, bananas or rice - or even spirits!

Later you became Executive Director of the UK Fairtrade Foundation from 2001 to 2012. Could you present the Fairtrade Foundation to our readers?

In those days, Fairtrade was still tiny and unknown. So my job was to create awareness among the public that there problems in international trade - and that they can be part of creating change. Today 9 out of 10 people in the UK know about Fairtrade - thanks to great companies like Cafedirect or Divine Chocolate, and to the grassroots social movement which sprang up. As public support grew, so we could interest more and more companies and retailers in offering Fairtrade to their customers. So now Fairtrade is working with thousands of companies globally from dedicated brands like FAIR through to giants such as Ben & Jerrys or Tate and Lyle.

We have market-offices in over 20 countries, from France and UK to New Zealand and South Africa, where we are raising public awareness and working with companies to open doors for producers.

At Fairtrade International we set the standards for Fairtrade, and work to support the producers - now in over 70 countries. We're very proud that Fairtrade International is half-owned by the producers, which is unique among certification schemes.

You became Chief Executive Officer of Fairtrade International in 2012: what is the thing you like the most in your job? And the thing you dislike the most?

"Linus Hallgren / Fairtrade International"

I get to meet such inspiring people creating change in their communities, and fighting against all the odds - from gold miners in Tanzania to coffee farmers in Nicaragua, to cool brands like FAIR. I dislike the fact so many huge companies are today talking the talk of sustainability - but refuse to pay more to the farmers. That makes me so angry!

From the point of view of a woman at the top of a huge organization, what is your position in the debate about gender equality at work?

 I'm proud to be a feminist. We have to make it easier for women to work part-time, and personally I have never worked fulltime since I had my second child. I cannot believe how few women are at the top of companies in Europe in 2014 - or how few women farmers across the world hold the landrights while of course doing all the work on the farm. But I also meet so many dynamic women creating waves, creating change. So watch out boys!

Finally I wanted to talk about your book “Fighting the Banana Wars and Other Fairtrade Battles”, that you published in 2008. Could you sum up that experience in one word?

I believe in the power of story telling and I wanted to share the rollercoaster experience of Fairtrade. I hope it shows that you can create change - and you should never let the cynics and the doubters put you down. I got lots of help writing the book - so, cheating, in 2 words, it was hard but fun. We've just updated all the facts and figures in the latest edition. I would love to write another book - any offers? I can see myself now, sipping a glass of FAIR rum while typing....

Jared Johnson - The Proprietor's Bar & Table - Nantucket MA

Jared Johnson is not only bar manager at the Proprietor's Bar & Table, he is also fond of America Latina. Have a look at his wonderful blog 'South of North' to travel with him. 

Could you please tell us a little bit about you and your bartending career?

I've been tending bar for the better part of the last 12 years. Starting in college at a waterfront tavern in a salty fishing town North of Boston. 

When I'm not behind the stick I'm on the road. Travel has always been a notable passion of mine, and marrying it with my bar work is only natural. I absolutely love traveling to the source of the spirits, flavors, and traditions I am forever attempting to translate to our guests. I love connecting with the people behind the scenes and immersing myself into far flung communities and cultures. I sincerely believe that a good bartender should have not just a wonderful relationship with their guests but also an intimate relationship and knowledge of their products as well, and I am consistently striving to foster and nourish both.


What is the thing you like the most about your job?

I love the challenge of turning people on to new and wonderful things. When I step back behind a bar after time spent on the road, I look to the stacks of notebooks I've filled along the way for launching points and then I start mixing. The experiences that vibrated with me, the tastes and the smells of the marketplaces, the long nights on the town or early mornings on a beach with a glass in my hand, the odd drinking traditions that all too quickly become so familiar, fresh fruit juices after an exhausting surf, the chaotic, massive family dinners thrown for a lone foreigner by brand new friends, all of these things become part of the job to me. I've often said I try to provide more than a cocktail or a beverage, I want to provide an interactive experience. I want to provide a way for guests to fondly reminisce past journeys and experiences of their own, or allow them a small taste of someplace they've yet to but have always wanted to visit. My favorite part about my job is translating those experiences and finding a way to fit them into a glass.

Tell us more about The Proprietor's Bar & Table, what is so special about it?

Well Nantucket is a very special place first and foremost and it's evident that very special, creative people are drawn here. If you are only as good as the people you are surrounded by then I'm blessed because the people behind the Proprietor's are top shelf. Chef Tom Berry, one of the three owner's along with Orla & Mike Lascola, is hands down the most creative, focused person I have worked for and he makes real good food too. I've worked for or with him for more than a handful of years now and along with being a major source of inspiration he's forever encouraging me to push my creativity. This is his first restaurant and it was pretty cool of them to hand me the keys to the bar and let me come along for the ride.

When we first opened our doors last summer we were described as catering to a well traveled pallet and I think that's a pretty fitting description. With a rich nautical history, southern New England and the islands have always been a well varied melting pot of flavors and cultures as fishing and whaling ships returned from long journeys throughout the Pacific and the Iberian peninsula carrying back with them - be it in the hold or in the cultures of the multi-national crew - new and exciting flavors, foods, spices, traditions and more. All of this was processed through a traditional American filter and eventually woven into the fabric of New England. Chef does a brilliant job of interpreting and translating this history into beautiful dishes and I try earnestly to follow suit with the bar program.

What are your favorite ingredients?

Fruit. Fruit. Fruit. Fresh fruit. I adore fruit in all it's various inceptions. When traveling I often spend ages in the markets loitering about juice stalls and fruit stands. I'll taste and makes notes of any fruit new to me and I'll have the lady's mix random juices to together for me in the never ending quest for new experiences.

The way I see it most any cocktail can be broken down to three elements - a spirit, a citrus, and a sweetener. When traveling I am always looking for new expressions of each of those elements. I'll buy a few bottles of the local firewater, and then comb the markets for fruit and sugars or honey, take it all back with me and start fiddling with them. Made in a hostel kitchen, at a house party or on the beach, these drinks in such infantile stages are most often simple variations of a smash or sour. Subbing elements as I choose, often I find the most exciting and notable drinks rear their heads once I start mixing up the fruits. 

What do you like about FAIR.?

First and foremost it's the integrity. While all of the FAIR. spirits are exceptional and of the highest caliber quality, good quality hooch isn't necessarily hard to find these days. But quality and branding, when coupled with the a high level of integrity applied from sourcing to distillation, well that's what really makes FAIR. products special. I've always had a penchant for people and companies who deliver great quality products while devoting genuine care and attention to the peripheral ripples and effects that sourcing and manufacturing can have on a given community. 

It's only natural for me to strive and maintain a high level of standard for the alcohol I work with. People will always be buying and drinking alcohol, and companies like FAIR. are making it more and more accessible for consumers to take a small part in the greater good.

What is your favorite drink you had with FAIR.?

I have to say, I get excited most when a guest orders a proper martini made with FAIR. vodka and a respectable amount of good vermouth. Nothing showcases an exceptional spirit better than allowing it to remain in the spotlight. That being said, hands down, the most popular cocktail at the bar is my #4. FAIR vodka mixed with freshly juiced kale, arugula, cucumbers, and lemon juice. Green as grass and maybe even healthy for you, at the peak of last season we were selling over 500 of these cocktails a week.

#FAIRPlayProject

If you are used to follow FAIR. on social medias you surely have heard about the #FAIRPlayProject. As the World Cup ended, we would like to go back on it.

The goal of the #FAIRPlayProject was to bring visibility to the bartending community during the World Cup. How? We had many Londoners partners, who created fabulous cocktails, inspired by the World Cup, with FAIR. Vodka and FAIR. Rum.

The results are outstanding, and we are glad that we had such talented and creative partners. We hope to plan many other events with them. 

Many thanks to Plateau Canary Wharf, Hush Mayfair, Galvin at Windows, Scarfes Bar, Longitude 08, Quaglino's, Pont de la Tour & Sofitel St James.

Allen Daly - Gerry's - London

Gerry's Wines & Spirits are proud to stock the UK's largest selection of spirits and liqueurs. Over the years, their store in the centre of London's vibrant Soho has become famous for being something of an Aladdin's Cave of rare, weird and wonderful examples of the distiller's art.

Can you please tell us more about you? What is your background? How long have you been working at Allen ?

My name is Allen Daly. I have worked for Gerry's for 29 years managing the shop for the last 7. Irish background, born in 1966, did various jobs before falling into Gerry's where I enjoyed the work.

Tell us more about your venue, Nic's, what is so special about it?

At Gerry's we like to sale an eclectic range of spirits and liquors all at affordable prices, we tend not to have the ridiculously expensive products, we would prefer to sale products that are affordable for most of our customers. We have informal tastings 4 times a week and we supply local bars and restaurants.

In the past 6 years we have had 5641 products on our computer system obviously not all in stock at the moment. Our stock is akin to the fruits and vegetables market in that we have seasons when things are available or not!

What is the thing you like the most about your job?

Two words ... The customers. 

Your mantra?

We can have what you want but if we have something better possibly cheaper? We would like you to leave with it!

What do you like about FAIR. ?

The quality of your range of spirits and the idea behind it! (...Quality first)

What is you're favorite cocktail made with FAIR. ?

I like the Prosecco Goji and the FAIR. Espresso Martini.

Quinoa - 5000 year old superfood

The FAO (Food & Agriculture Organisation of the United Nation) dedicated 2013 to quinoa, proving its growing importance to the world.

Quinoa Identity Card

Quinoa is not a cereal, it is a species of goosefoot named Chenopodium, which is close to spinach and beetroot. It comes from the Andes (Ecuador, Bolivia, Columbia and Peru) and has started to be cultivated between 3,000 and 5,000 years BCE. Called “chiciya mama” (‘mother of all grains’) by the Quechuas, quinoa was already a basis of the alimentation of the Andean population by the arrival of the Spanish after Christopher Columbus’ discovery in 1492. The author Inca Garcilaso de la Vega, first great Peruvian author, son of a Spanish conquistador and an Inca princess, describes quinoa as one of the second grains cultivated on earth in his book Comentarios Reales de los Incas.

However Spanish conquistadores did not know how to use quinoa and preferred potatoes and corn to it. The Spanish oversight can surely be explained by the fact that one of the most popular form of quinoa needs to be scarified and cleaned to be eaten because of its toxic envelope that contains saponin.

There are many species of quinoa because of a selection of certain genotypes that operated and resulted in today’s plants and ecotypes. The climate conditions prevalent in the region are really harsh, explaining why different species have singular particularities: one better resists cold, the other salinity, Chullpi is used for soups and Ayaras for its nutritional values.

Medicinal & Nutritional values

Quinoa leaves, stems and grains are used for medicinal purposes: healing wounds, reducing swelling, soothing pain (like toothache) and disinfecting the urinary tract. They are also used in bone setting, internal bleeding and as insect repellents (thanks to saponin).

Quinoa is also called “superfood” for good reasons. It is gluten-free (and so does FAIR. Vodka). It is rich in protein, fiber and essential amino acids. This is because quinoa is healthy that developed countries, looking for a better diet, have turned their eyes to the Andean region for their imports.

The market of quinoa

According to the FAO STAT, in the period 1992-2010 the cultivated area and total production of quinoa in the main producer countries (Bolivia, Peru and Ecuador) doubled and tripled respectively, thanks to an unbelievable increase of the world’s demand. In 2002 80,000 hectares were recorded to be under quinoa cultivation, mainly in the Andean region.

Bolivia is the world first exporter mainly to the USA, the European Union and  Canada (94% of exports). Today the global production of quinoa is approximately 73,000 tonnes per year, and 75% (50,000 tonnes) goes to the USA.

The problem is that we lack some crucial figures: for example we do not possess any measure of the Peruvian production. The dramatic increase of quinoa market is also problematic for economic, social and agricultural reasons. Quinoa production in the Andean region is accused of being done at the expense of other activities like farming llamas. In addition it is blamed for degrading soils and inverting rural exodus.

Why Fairtrade quinoa?

Fair Trade enables quinoa farmers to make a better living but also to ensure a sustainable development (protection of soils).

Fair trade can be considered as a third answer to problems met in that region of the world. In fact the goal of fair trade is to organize a different international trade, fairer for little producers of developing countries. Therefore the question does not seem to be whether quinoa market should be developed or not, but how we organize this development in order for it to be fair and to make as many people as possible benefit from it. 

Eventually, the aim of fair trade is not only to deal with trade but also with sustainable development, in order to protect the conditions of production for future generations. The argument according which the development of quinoa production is weakening soils and threatening biodiversity consequently falls when one mentions fair trade in the debate.