Blog | Page 3 | Equal Exchange
Accessibility help

Blog

  • Charlie Brandes
    December 11, 2012
    Categories:
    Tagged:

    Meet Ed Bachleda, organizer of Equal Exchange sales at St. Catherine of Sienna church in Portage, Mich. I recently got to meet Ed and see firsthand how he organizes his inventory, and schedules volunteers to sell Equal Exchange fairly traded products after four masses twice each month.

  • Jessica Jones-Hughes
    October 2, 2012
    Categories:
    Tagged:

    dark chocolate stackLooking for a late afternoon sweet craving? After dinner dessert? What if you could satisfy your sweet tooth guilt free, support small scale farmers AND actually be healthy. Is it possible? Equal Exchange has just the chocolate bar for you, in 9 alluring varieties.

  • Ashley Symons
    December 5, 2011
    Categories:
    Tagged:

    Every Friday morning as you sip your (Equal Exchange!) coffee and settle into your day, something remarkable is happening. Promptly at 10 a.m., highly trained tasters are assembling in a quiet corner of the Quality Control lab at Equal Exchange for an hour of intense product evaluation. This is the Tasting Panel, a hand-picked group of the best mouths at Equal Exchange.

  • Jessica Jones-Hughes
    December 4, 2011
    Categories:

    With the holidays quickly approaching, I always get questions about how to prepare for the season to avoid weight gain or overdoing it when all the tempting, delectable treats appear on the scene. I am a huge sucker for my grandma's fresh baked rolls and brownies cooked using Equal Exchange dark chocolate. Luckily, I have found that these tasty delights can fit into a healthy, balanced diet, without guilt. How? Everything in moderation! What is moderation? Let's find out.

  • Jessica Jones-Hughes
    October 6, 2011
    Categories:
    Tagged:

    Costumes, candy, haunted houses, apple cider and the crisp fall air! There's much to love about Halloween. But then, there are other aspects that can come along with it"”children on candy-induced sugar highs, cavities, and obesity. The bad news: candy and sweets eaten in excess can lead to all of these realities. The good news: you and your family can still enjoy Halloween and not wake up the next day with cavities, hundreds of calories, and a sugar hangover.

  • Kelsie Evans
    April 7, 2011
    Categories:

    Many of our customers have used Equal exchange Organic Dark Chocolate Minis as a way to provide guests with wedding favors that taste great and support small farmers at the same time. The DIY wedding trend makes it easy to find inspiration and materials online for making our chocolate minis your own. We have a few suggestions for how to do just that.

  • Kelsie Evans
    September 24, 2010
    Categories:
    Tagged:

    Lately it seems like camping has been the weekend activity of choice among Equal Exchangers, and many a Monday morning have brought stories of the perfect s'more made with our Chocolate Caramel Crunch with Sea Salt (55%).

  • Ashley Symons
    June 5, 2009
    Categories:
    Tagged:

    We held a contest here at Equal Exchange in West Bridgewater, Mass., to answer the question, "Who can come up with the best chocolate cocktail?" The judging panel consisted of me (Ashley Symons, nice to meet you), as well as Chocolate Products Coordinator Kelsie Evans, and Chocolate Products Manager Dary Goodrich.

  • Beth Ann Caspersen
    December 2, 2008
    Categories:
    Tagged:

    Everyone is born with the ability to be a specialty products taster. In fact, we have thousands of taste buds in our mouths, but most of us are just learning how to describe the sensations we experience with everything we eat. The key is to relax, take a deep breath and enjoy the tasting!

  • Equal Exchange
    February 6, 2008
    Tagged:

    "Cacao" is the bean that comes from the cacao tree, which is known by the scientific name of Theobroma cacao. Cacao pods - large football-shaped fruits - grow off the trunk and limbs of the cacao tree, and cacao beans are found inside the pods. The beans are harvested, fermented and dried. They are then cleaned and roasted, after which point the products are often referred to as "cocoa." In other words, "cocoa" is what the bean is called after it has been processed.

Pages