• Edouard Rollet - Alter Eco ©

    Edouard Rollet, Co-Founder and COO

    CRAZIEST THING YOU'VE EVER DONE WITH QUINOA:

    Every year at least, I eat quinoa four times a day for five days, three of which is with dried llama meat. But this is not really crazy, it’s just life as usual when I visit our partner quinoa farmers on the Bolivian Altiplano.

    PRETTY PLEASE WITH ALTER ECO SUGAR ON TOP:

    With Greek yogurt and muesli in the morning, caramelized in crème brulée at lunch, and in simple syrup for Caipirinhas at night.

    COOP VISITS:

    Rice coops in Thailand and India, cacao in Peru, hearts of palm and fruits in Brazil… But my regular visits to the quinoa farms on the Bolivian Altiplano have landed me the (playa) nickname of Tunupa, a volcano sitting on the top of the Andes Mountains on the side of the slat flat of Uyuni. Tunupa is actually a sacred mountain for the indigenous people who live in the area, and its legend is a moving story: http://www.guidebolivia.com/divers/folk/gb_tunupa.htm. So although I take this nickname with a grain of salt, I do enjoy wearing ponchos…

    Our coop visits are essential in monitoring the situation on the field and assessing the triple bottom line performance of the cooperatives, but most importantly, it is always a reminder of why we are doing this job.

     CULINARY SECRET:

    Lots of butter and cream. Red wine marinades and sautéed mushrooms. Tons of Dijon mustard in a salad dressing. But this is more my French bias than my culinary secret…

    WHY ALTER ECO:

    Because every time I wait in line at the register of a grocery store and I see the person in front of me with a pack of Alter Eco grains or an Alter Eco chocolate bar in her shopping cart, I can’t help but think what this means for Francesco, Oswaldo, Sompoi, Grover and the thousands of other farmers we work with. 

  • Mathieu Senard - Alter Eco ©

    Mathieu Senard, Co-Founder and CEO

    CRAZIEST THING YOU’VE EVER DONE WITH QUINOA:

    Taking the responsibility to cook a quinoa dish at a family reunion, in the kitchen of one of the finest chef I have ever met (my step mother). Scary and challenging thing, but successful because you can never be wrong with the great quinoa grain!

    PRETTY PLEASE WITH ALTER ECO SUGAR ON TOP:

    A spoon of Alter Eco Mascobado sugar just by itself for a sugar fix: plain, simple and delicious

    FREQUENT FLYER MILES:

    Over 200k, enough to be replanting many many trees in the Amazon

    FARMING INSPIRATION:

    The small-scale farmers producing Alter Eco products are the best people I’ve ever met: they who have the least are the ones that always give the most, they who are living in the global south are the ones doing the most to preserve and restore Nature. Us in the so-called developed world should now be listening and following the lead.

    MY DREAM FOR THE FUTURE:

    A world in which the people growing our food (the most important of us all) are given a fair deal for their hard work. A system of business that restores and nurtures the environment, not the contrary.

    WHY ALTER ECO:

    To directly connect consumers to the people growing their delicious organic foods wherever they may be

    MOST MEMORABLE ENCOUNTER:

    Apart from each and every farmer we have been working with, I would say Dr Muhamad Yunus, one of our heroes at Alter Eco.

     

  • Kate - Alter Eco ©

    Kate Tierney, VP of Sales

    POUNDS OF FAIR TRADE CHOCOLATE CONSUMED TO DATE:

    at least my body weight……not telling!

    FAVORITE RICE RECIPE:

    sticky purple rice sesame balls

    FAVORITE PASTIME ON AN AIRPLANE:

    beating Mathieu at Solitaire times!

    FREQUENT FLYER MILES:

    890,00 lifetime miles with United Airlines alone

    MY DREAM FOR THE FUTURE:

    A world free of greed, hunger, and pollution. Fairness for all people and the planet!

    MOST MEMORABLE PLACE YOU'VE EVER VISITED:

    Bolivia

  • Jeanne Cloutier - Alter Eco ©

    Jeanne Cloutier, Director of Operations

    COOP VISIT:

    ANAPQUI (Quinoa, Bolivia) x 2

    APQUISA (Quinoa, Bolivia) x 2

    APQC (Quinoa, Bolivia)

    Rice Fund Surin (Jasmine Rice, Thailand)

    El Ceibo (Cocoa, Bolivia)

    Global Mamas (Jewelry, Batik, Ghana)

    CMA (Shea Butter, Ghana)

    FARMING INSPIRATION:

    When a farmer takes a risk in going from conventional to organic, risking low yields and losing money during the conversion. The boldness and seriousness of this risk for a farmer is without a doubt inspiring.

    WHAT I WANTED TO BE WHEN I GREW UP:

    Conservation Biologist with a focus on botany

    PREFERRED KITCHEN STATUS:

    taste-tester and  cleaner-upper

  • KathleenGuiang---AlterEco©

    Kathleen Guiang, Operations Coordinator

    FAVORITE RICE RECIPE:

    I use leftover jasmine rice to make a delicious fried rice dish with veggies, egg, and some sort of pan fried meat. That was a typical weekend breakfast during my childhood and I still love it to this day.

    MOST EXOTIC THING YOU'VE EVER EATEN: 

    I had a couscous dish in this little village in Morocco, when I unexpectedly had to stay with a family I did not know. There was a large grub-like insect in my bowl.....I didn't want to insult them so I ate it.   To this day I wonder if that was part of the meal.

    PRETTY PLEASE WITH ALTER ECO SUGAR ON TOP:

    A touch of Mascobado sugar in my coffee is delicious! I bake with it as well. 

    WHAT I WANTED TO BE WHEN I GREW UP:

    I wanted to be veterinarian. At one point during my childhood, I counted 40 pets that we had. Many of those were quails I raised with my dad. I would go around the neighborhood selling these quail eggs in tiny half dozen cartons.

    CULINARY SECRET:

    Sometimes a little salt can save a dish. Also, having a very hungry guinea pig /taste tester around who appreciates the simple fact that I am cooking.

    WHY ALTER ECO:

    We have a responsibility to our bodies, to each other, and to the planet. I need to be involved in something worthwhile and aligned with my values. Alter Eco is where it's at. 

  • Lauren Storella - Alter Eco ©

    Lauren Storella, Inside Sales and Administration Manager

    FAVORITE RICE RECIPE:

    Coconut rice with mango

    MOST EXOTIC THING YOU'VE EVER EATEN:

    Jackfruit from a street cart in Hanoi, Vietnam (see picture)

    CULINARY SECRET:

    Always keep a jar of pepperocinis in the frigde, eat kale chips and baked sweet potato fries on a weekly basis

    PREFERRED KITCHEN STATUS:

    Filled with veggies from my local farmers market 

    MY DREAM FOR THE FUTURE:

    To open Alter Eco offices in Brooklyn and then Rome

    MOST MEMORABLE PLACE YOU'VE EVER VISITED:

    Mt. Fuji in Japan

  • Marty McDonald - Alter Eco ©

    Marty McDonald, VP of Marketing

    MOST EXOTIC THING YOU’VE EVER EATEN:

    I'm not too adventurous, just brains and sweetbreads

    FAVORITE PASTIME ON AN AIRPLANE

    email(boring) and eating chocolate

    COOPS VISITS

    sadly, just my local PCC and that would be hundreds!

    CULINARY SECRET

    keep it simple, let the ingredients shine

    FARMING INSPIRATION

    Joel Salatin

    MY DREAM FOR THE FUTURE

    Fortune 500 have all incorporated triple bottom line thinking.

     WHY ALTER ECO?

    great products, great mission, great people (not necessarily in that order)

  • Antoine - Alter Eco ©

    Antoine Ambert, Marketing Manager

    MOST EXOTIC THING YOU'VE EVER EATEN:

    Fish soup along the Amazon. That was for a wedding, the fishes were from the river, of course. Very tasty, but very hard to eat. The entire fish was inside the soup...

    CULINARY SECRET:

    Butter of course. It seems that the secret has already crossed the French borders.

    PREFERRED KITCHEN STATUS:

    Full of people, all cooking together.

    MY DREAM FOR THE FUTURE:

    People getting more and more aware of the consequences of their choices. Especially when it gets to grocery buying and knowing where your food comes from.

    MOST MEMORABLE PLACE YOU'VE EVER VISITED:

    Dinamarca, a very remote village in the Amazon, along the Huayabamba river, 9 hours by boat from San Francisco (the capital of the Shipibos next to Pucallpa in Peru). A very peaceful paradise surrounded by trees and plants, one of the last places in the world still protected from mass consumption.

    WHY ALTER ECO:

    Because of the values. Because of the people. Because of the farmers. Because of the products (especially the chocolate...).

    Because we are changing the world, one step at a time.

  • KelseyBair-AlterEco©

    Kelsey Bair, Community Manager

    FAVORITE RICE RECIPE:

    Anything with curry. Alter Eco Jasmine rice and red curry is delicious.

    MOST EXOTIC THING YOU'VE EVER EATEN: 

    An "exotic" alligator

    FAVORITE PASTIME ON AN AIRPLANE:

    spying--I mean people watching and reading.

    WHAT I WANTED TO BE WHEN I GREW UP:

    A fortune teller, a rockstar, a doctor and a librarian. I probably wanted to be an astronaut at some point too.

    MOST MEMORABLE PLACE YOU'VE EVER VISITED:

    Tiny village in northern Spain called Frias, the population was less than 300 and was absolutely beautiful! 

  • June Ordway - Alter Eco ©

    June Ordway, Controller

    POUNDS OF FAIR TRADE CHOCOLATE CONSUMED TO DATE:

    way too much to list-after all dark chocolate is good for your health

    FAVORITE RICE RECIPE:

    rice with lot’s of vegatables (especially eggplant), seasonings, and chicken stock

    MOST EXOTIC THING YOU'VE EVER EATEN: 

    I’m not adventurous at all so I can’t even think of anything that would be exotic to anyone else’sstandards

    FAVORITE PASTIME ON AN AIRPLANE:

    watching people-amazing how diverse people can be

    FREQUENT FLYER MILES: 

    no where in the league of Kate

    PREFERRED KITCHEN STATUS: 

    Letting someone else do the clean-up

    WHAT I WANTED TO BE WHEN I GREW UP:

    an Accountant-boring

    MY DREAM FOR THE FUTURE:

    watching Alter Eco grow and grow and grow

  • IgnacioMendezNunez-AlterEco©

    Ignacio Mendez-Nunez, Sales Assistant

    CRAZIEST THING YOU'VE EVER DONE WITH QUINOA:

    Nothing too crazy but excited to try some recipes from Alyssa Rimmer’s “Baking with Quinoa”!

    POUNDS OF FAIR TRADE CHOCOLATE CONSUMED TO DATE: 

    Probably 10 pounds just since joining Alter Eco (5 months ago). I really wish I was exaggerating......

    FAVORITE RICE RECIPE:

    Grilled Rabbit, Chorizo and Mixed Veggie Paella!

    FARMING INSPIRATION:

    Bob Cannard and Joel Salatin.

    CULINARY SECRET:

    Good Fresh Organic Butter. The French use it. Paula Dean uses it. Alice Waters uses it. That’s a sign right there

    MY DREAM FOR THE FUTURE:

    A time when the US Farm Bill makes Economic and Moral sense....