Repost • @ghettogastro 🚨🍕 Food is a Weapon🔫🚨 Never forget that farming practices and the culinary innovations of enslaved Africans and Indigenous Americans are the foundation of “American” cuisine.
Never forget that the agricultural power and history of farming in this country is entirely a result of Black people’s labor.
Access to food is and has been a race issue. Underserved areas historically exist as areas of food apartheid. We don’t use the term food deserts because that implies a natural occurrence of some sort. This shit is anything but natural, but much like the public lynching of Black people it is as American as apple pie 🥧
Food for Thought✊🏾 You do the dishes.
Link to Purchase in Bio 💰
All Profits from the Sale of this shirt will be donated to @colorofchange @rethinkfood.nyc and @summaeverythang Community Center
Design by @newstudiostudio
—— For continued education on the aforementioned points (and more), please direct your attention to @whetstonemagazine — they are the ONLY Black-owned food publication in print in the US. I urge you to subscribe to their magazine and listen to their podcast @pointoforiginpodcast. Their work is gorgeous ✨
Additionally, it’s important as a coffee co to also call out how the supply chain w/in our own industry has exploited the labor or producers globally. Across the board, we must always be asking: who are the owners? Who is profiting? Specifically for Finca, the goal is to create equity within the value chain of coffee, but I would be remiss not to extend that same intention here at home. Institutional racism and the effects that directly harm the Black community is pervasive across all facets of society. I stand with the Black community against the violence, oppression and injustices faced daily. I know that I have an immense responsibility as an individual and as a business owner to actively be learning, listening, and doing the work. I’m nearing the point where I’m ready to grow Finca, which means I need to prioritize anti-racism education into its foundation and intentionally build a team that is inclusive, diverse & representative of the mission. Open to input now & moving forward.
@seattlemet saying it louder for the people in the back! Honored to be included in their roundup of local deals 🙏🏼😭❤️ We’re so appreciative of everyone’s support, and encourage you to shop small when and where you can. It’s already made a huge difference for us! ✨ Seattle Met will be updating their list as more deals roll in so be sure to keep tabs. Link in bio! .
In case you’ve been sleeping on us, we’re running a buy two get one free deal for our 32oz cold brew concentrate PLUS next day delivery! Based on how the situation has progressed, we’ve decided to run the deal thru 3/31. Stay home, stay healthy and let us bring the brew to you! ✨✨
🧨**Alert**🧨Our friends @themasonrypizza Queen Anne put Finca Brew on tap! Get over there and drink up while it lasts 😋 .
. Repost from @themasonrypizza —-We are now carrying @fincabrew Cold Brew on draft in Queen Anne --
This roasty, refreshing, single origin specialty coffee is locally brewed in Seattle, as well as ethically sourced!
We absolutely love this stuff 😍😍
Come try some!
#fincabrew #seattlecoffee #ethicallysourced #singleorigincoffee #coldbrewdraft #masonryseattle #queenannemasonry
Finca on the rocks with almond milk 😋😋 How do you drink your Finca Brew? 📸 @bevillapudua .
#coldbrew #coldbrewcoffee #coffee #icedcoffee #coffeegram #coffeetime #coffeeaddict #coffeelover #caffeine #cafe #cafecito #coffeeart #singleorigin #directtrade #premium #specialty #fuel #friday #friyay #weekend #weekendgetaway #weekendvibes #vibes #pnw #pnweats #nw #wknd #seattle #seattleeats
Meet Edimer Ome 👋 cafetero extraordinario ✨ Edimer was raised on his family’s coffee farm, Campo Bello and now heads its operations. Here’s a look at what he has to say about farming and his hopes for the future. .
“We work traditionally – our farm is generational, starting with my great grandparents, my grandparents, my parents and now me. The only way to compete in the industry is by improving quality. I’m trying new ways of fermentation, new ways of harvesting. We’re growing beans of very good quality, specialty coffees that we export around the world. We’re growing gesha, red bourbon, caturra – caturra is an excellent coffee. We’re in the process of making our production better so that we create the best product in Colombia. .
It’s a lot of work; we employ many people. To produce one bag [154 lbs, clean & dried] of coffee, it takes 15 workers. There are also many injustices in the coffee industry – especially with the buyers. They demand we sell at their price; prices are always falling which makes it hard to afford production. We’re fighting to raise prices, but we have to be united as coffee growers and support each other. .
My dream for the farm is for people to understand the process – the differences in coffee varieties and know how difficult the work is. I want to increase our production, and like I said continue to improve our quality to be some of the best in Colombia. I just have to keep taking advantage of opportunities that makes me more competitive; it’s the only way to better my own life.”