Barista Magazine

JUN-JUL 2018

Serving People Serving Coffee Since 2005

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Publisher Kenneth R. Olson Editor in Chief Sarah Allen Art Director Demitri Fregosi Powers Online Editor Ashley Rodriguez Copy Editors Erin Meister, Chris Ryan Photographer Lucy Bear Business Manager Cheryl Lueder Advertising Sales Sarah Allen 800.296.9108 Contributors Sonia Cao Ashley Day Jess Dunkin Ashley Elander Stephanie Frommlet RJ Joseph Erica Lewis Kennedy Erin Meister Rachel Northrop Ashley Rodriguez Chris Ryan Joshua Vasko F Editorial Advisory Board Nora Burkey, The Chain Collaborative Anna Gutierrez, Barista 22 Hidenori Izaki, Samurai Coffee Experience Heather Kelley, Stumptown Coffee Roasters Sam Low, Da Lin Todd Mackey, Bolt Coffee Co. Mike Marquard, Blueprint Coffee Noah Namowicz, Cafe Imports Lorenzo Perkins, Fleet Coffee Sarah Richmond, Equator Coffees + Teas Craig Simon, Think Tank Coffee Jess Steffy, Square One Coffee Teresa von Fuchs, Bellwether Coffee Laila Willbur, Stumptown Coffee Roasters Barista Magazine 4345 NE 72nd Ave. Portland, OR 97218 phone: 800.296.9108 fax: 971.223.3659 email: info@baristamagazine.com www.baristamagazine.com Barista Magazine is published bimonthly by Ollen Media, LLC. Subscriptions are $30 in the United States, $45 USD in Canada, and $60 USD for the rest of the world. The contents of this publication may not be reproduced in whole or in part without written permission from the publisher. Postmaster please send address corrections to: Barista Magazine, 4345 NE 72nd Ave., Portland, OR 97218. ISSN: 1944-3544 Copyright 2018 Barista Magazine. All rights reserved. BARIST A M A G A Z I N E E D I T O R L E T T E R the power of your platform WHEN SHE RAISED CONCERNS about lopsided local government spending at a Phoenix City Hall meeting, café owner Emily Spetrino earned a target on her back. Specifi cally, her concern about the disproportionate allocation of funds for the city's police force versus the support— or lack thereof—provided to city systems such as public transit, economic development, and equal-op- portunity programs raised the hackles of conservative groups. Suddenly Emily's name, businesses, and char- acter were being attacked online, and what's more, those groups broadcast the personal addresses of Emi- ly and her family members as a veiled menace to intimidate her to withdraw her statements. Emily's primary concern, however, was not her own safety, but rather that the group, the Patriot Movement, which threatened to protest the opening of her new shop, Dark Hall Coffee, would take away from the intent of the event, which was to be a fundraiser for a friend's daughter with cancer. Immediately after a Blue Lives Matter website picked up the story, calling Emily's city-hall speech an "anti-cop rant," however, longtime customers and supporters of Emily's existing shop, the Coro- nado, stepped up to champion Emily and her work. Dark Hall manager Ben Laughlin tells Barista Magazine, "The last couple of years we've done a lot of fund-raising, thrown down for lots of other organizations, and we've really had the commu- nity's back. And in this moment, it became really clear that the community had our back." Coffee shops have long been recognized as "third places," which are defi ned as a social surrounding separate from the usual two communal environ- ments—home ("fi rst" place) and work ("second" place). In his important book, The Great Good Place, author Ray Oldenburg argues that third places are necessary for civil society, democracy, civic engagement, and establishing feelings of a sense of place. One way to interpret that, friends, is that cafés have power, and lots of it. Maybe you didn't get into café ownership to be a community leader, but newsfl ash: It comes with the territory. Of course you're not required to take a stand in local government, or to use your shop as a platform. I'm just emphasizing that you could if you wanted to, and there are so many, many ways you can use your power for good. For example, plastic straws. Many of you have encountered the widespread initiative to phase out plastic-straw use in retail settings (heck, in all settings, if we're getting down to it). As a café owner or manager, you have the power to educate your customers about plastic straws and the havoc they wreak on the environment. I'd bet a lot of your customers haven't even considered the lowly plastic straw: They're just used to having their drinks served with one. Consider putting a sign on your counter that says something to the effect of, "In an effort to lessen our waste and ecological footprint, Sarah's Café is phasing out plastic straws." There are lots of options for limiting or elim- inating plastic straws, by the way—see page 18 for some details, and look for a feature on the #StrawsSuck movement in the August + Septem- ber 2018 issue of Barista Magazine. The point is, you are a voice in your customers' lives. There's a way to educate and raise awareness without com- ing across as holier than thou. That's the trick. It's only been a year or two since cafés and restaurants started posting #AllAreWelcome notices, being loud and clear that all races, religions, ethnicities, countries of origin, sexual orientations, gender identities, abilities and disabilities, languag- es, and ages are welcome in their places of business. Even in that short span of time, the positive effects of these signs has been massive. More and more coffeehouses are designating restrooms gender-neutral, and there are increas- ing numbers of cafés built on the premise of nonprofi t work and goals. For example, A 2nd Cup in Houston is a nonprofi t coffeehouse established in 2012 to raise awareness of human traffi cking issues and to develop resources for survivors. We were thrilled with the response to RJ Joseph's article, "Make It Work: Crafting a Dress Code That Works for Your Café," in the April + May 2018 issue," in which the author explored options for streamlining staff appearance while respecting employees' identities and preferences. Many of you wrote in to thank us for this timely article that addressed an old issue that desperate- ly needed readdressing. This is all to say that the decisions you make in your café, whether for your staff, your regulars, or your community, matter. As a member of the small-business contingent in your town, you hold power that can be harnessed to improve condi- tions, raise awareness, and fi ght injustice. So c'mon—let's get out there and do it. 14 barista magazine

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