CONTRIBUTORS
Tea writer and consultant LINDSEY GOODWIN recently wrapped up a five-
month expedition through India, where she researched chai across the nation, Ayurveda in Southern India and labor issues in Darjeeling ("Unending Unrest," p. 42).
She is now continuing her tea-fueled journeys in Europe. Learn more about Goodwin's tea thoughts and her work at copytastetea.com.
PATRICK HUGHES helps lead Unión MicroFinanza, a nonprofit that helps spur rural development in Honduras through micro-finance projects. The organization has been working with farmer Antonio "Toñito" Ponce Bautista, who aimed to export his coffee
to the specialty market for the first time this year. That endeavor was the focus of "Small Farmer, Big Plans" (p. 46), a unique Fresh Cup series that concludes this month. Says Hughes, "The goal of the series has been both to learn about Toñito and to use Toñito as a symbol for small-scale farmers around the world. Toñito's experiences are not singular—they represent both the aspirations and setbacks of all small-scale growers."
CHUCK JONES, of Jones Coffee Roasters in Pasadena, Calif., was born into a fam- ily that runs coffee farm Finca Dos Marias in Guatemala. This month in "Roasters Realm" (p. 54), he shares his views on the pros and cons of bidding in coffee auctions, investigat-
ing the issue from both the roaster and producer standpoint and bringing some of his colleagues' views into the mix.
Opening a coffee cart or truck can be an innovative, relatively low-cost way to reach new crops of consumers, but how can you make sure the move will take you to a land of profits? CHRIS LEGLER helps you figure it out in "Café Finance" (p. 30). The Seattle-
based Legler teaches classes on financial management at the American Barista & Coffee School in Portland.
Seen here chowing down on a turkey leg after her first triathlon of the season, triathlete/ writer JENNIFER WARD BARBER has no shame when it comes to her appetite. The Southern California-based freelancer bikes by at least four coffee carts each morning, and
this month she examines the ins and outs of starting and sus- taining a mobile coffee business in "On the Move, On the Rise" (p. 38).
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