And you may contribute a verse...

Last night, the Center for Science, Technology, and Society (CSTS) at Santa Clara University held their first MAGIS Dinner to celebrate leaders in social enterprise development.  The two awards were presented to Graham Macmillan of VisionSpring and the Citi Foundation and Sally Osberg of the Skoll Foundation.  Founders and employees of other social enterprises were also in attendance, as well as dozens of supporters and sponsors.  Some of the amazing social enterprises on hand were Angaza Design, Anudip Foundation, Artisan Connect, Givve Collection, Global Women’s Water Initiative, Good World Solutions, Not for Sale Campaign, Nokero, Sankara, Smart Voter, Twothirds Water, World Wide Hearing, and Nazava Water Filters.

What is social enterprise?  People argue about the definition all the time, but it basically comes down to organizations using traditional business practices to solve problems of social welfare.  That means that social enterprises and the people in them are changing the world to be a better place. 

Seeing the work that these people do is both inspiring and humbling.  Most of the time, I sit at my desk overwhelmed by the evil in the world.  Reading the paper and online news gets more difficult each day with the sheer volume of violence and cruelty reported both locally and worldwide.  Heck, I can’t even drive down the street without getting cut off by someone who must be more important than me and is in a very big hurry (I picture that he has to go to the bathroom… and hope that he doesn't make it).  I admit that I vacillate between feeling helpless to why bother.

So, sitting in a room of people who make it their life’s work to make a difference is astonishing. It reminds me that there are good people and the world need more of them.  And when I think that one person can’t make a difference, I can think about this – if Dr. Stanley Zlotkin hadn't started Sprinkles Global Health Initiative, millions of children would be malnourished. If Joseph Adelegan hadn't started Cows to Kilowatts, thousands would be suffering the ill effects of water contamination by slaughterhouse waste.  If Jordan Kassalow and Scott Berrie hadn't started VisionSpring, there would be almost 2 million people who can’t see.  One person matters.

I couldn't help but reflect on my own contribution to society when listening to the stories and feeling rather guilty.  But then, my husband reminded me, we all can contribute in our own ways.  And no, we might not be the next contender for the Nobel Peace Prize or MAGIS Award, but that isn't the point. 

As Ol’ Walt said, “the powerful play goes on, and you may contribute a verse.”   

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FYI - The CSTS has the Global Social Benefit Institute (GSBI) that helps social enterprises develop and grow.  They estimate that the over 200 organizations that have completed the program in the last 11 years have reached over 100 million people at the base of the pyramid.  The GSBI is the cornerstone of the CSTS.  Graham Macmillan is a graduate of the GSBI.  Other exemplary organizations in his cohort include Kiva, Sprinkles Global Health, Cows to Kilowatts, and Whirlwind Wheelchair.  Sally Osberg is the President and CEO of the Skoll Foundation, which invests directly in social enterprises such as Girls Not Brides, B-Labs, Global Witness, Medic Mobil, Kiva, One World Health and VisionSpring. They also support organizational development through programs and partnerships.  They have a new film that summarizes their mission at skollworldforum.org.

Shout out to TestaRossa Wines, REBBL Tonic, and Pisco Porton for their generous donation of terrific libations. 

Bequet Caramel – All natural, gluten-free, nut-free, and delicious

Bequet Confections 

On my recent adventures traveling, I decided to continue my search for great small businesses.  And my my my.  Montana did not disappoint. This company is not a start-up, but exemplifies managed growth as a core component of a company's strategy.  On the recommendation of Bozeman residents, I visited Bequet Caramel.  This was not my first trip to Bequet, so it was not a surprise that the locals kept acclaiming their products. The Food Network visited in 2010 and raved.  It won’t be my last visit; that is for sure.  These things are fantastic.  Each time I visit, pounds of caramel are loaded into my luggage.  Pounds. 

Lyndsey Althans (left) and I discuss the many flavors of Bequet. 

Bequet Caramels are hand crafted with the highest quality all natural ingredients.  I personally watched them make the caramels with local ingredients that I would want to use at home (if I lived there).  Actually, anyone can watch the processes.  The front room of their flagship factory had huge windows that look right into the kitchen.  It was so clean and organized!  And production was not hidden in some big machine, but in relatively small copper pots.  Each batch is handmade by a team of dedicated, and rather busy, chefs.  Since the founder, Robin Bequet, was out of town, I met with Lyndsey Althans.  She explained that each batch is 41 pounds, or about 1600 pieces.  On average, they go through almost a half-ton of caramels a Day.  Unless it is around the holidays at which time production doubles.  And they check EACH piece for quality control.  A recent batch was too chewy to be considered their “soft” caramels, but too soft to be considered a “chewy” caramel.  This batch was immediately pulled. 

Bequet specializes in caramels and only caramels.  Robin takes pride in making one product very well.  There are 10 flavors including Celtic Sea Salt, Chipotle, and Butterscotch.  These three are the most popular and have won numerous awards. (Celtic Sea Salt is easily the best I have ever tasted, and I am a caramel nut.)  Other flavors include espresso, chocolate, and cinnamon swirl.  Each year they experiment with new flavors, introducing one or two, usually replacing one of the existing flavors.  This year is special though because Bequet is introducing an 11^th secret flavor soon.  It was determined that none of the current flavors could be eliminated (without creating havoc), but Robin wanted to continue innovating with new flavors.  The chefs played with several contenders this spring, introducing them to customers of their flagship factory/store in taste tests.  The final decision was influenced greatly by actual customers voicing their opinion of real products.  They are hush hush on the verdict, but indications are that it will be amazing. 

Most of their products are sold as individually wrapped pieces at over 900 retail establishments in the US and Canada.  (On a recent trip to the East Coast, I found them at a small specialty grocery store in North Carolina.)   Some establishments carry gift bags and boxes.  Local chefs are lucky to be able to work with Bequet Caramel Sauce, which is not available for retail purchase (!).  The rest of us can purchase individually wrapped pieces in gift boxes or by the pound at their factory or online store.  Factory visitors can also buy quarter pound end pieces that are the last of a batch that didn’t fit through the wrapping machine.   

In addition to extremely high standards, Bequet does not allow any nut products in the production facility.  They are very strict about this.  So if you are allergic to nuts, but like caramel, this is the product for you.  The caramels are also gluten-free and all natural. Bequet has eliminated GMO ingredients from all products, with the exception of one ingredient that is particularly hard to find of the right quality.  But they are working on this and expect to convert to a new ingredient soon.

Since Bequet doesn’t allow any nuts near the caramel, and I am fond of nuts with my caramel, I found a solution - make your own.  Their end pieces are perfect for this since I can’t duplicate their caramels at home and no other producer comes close.  Take raw pecans (or your favorite nut) and lightly toast them in your oven.  Let these cool and gently warm the end pieces in a skillet over low heat.  When it is just a little malleable, stir in the nuts.  Be quick because you don’t want to cook the caramel or it will become hard and toffee like.  Pour the caramel-nut mix onto a greased glass pan.  (You might not need the “grease”.)  When cool, cut up and enjoy.  Earlier I mentioned that I take pounds of the stuff home with me and this is the reason. 

Recipe for success: High standards and managed growth

During the preceding week, I had exchanged emails with the founder and owner, Robin Bequet.  She started the company in 2001 after the telecom crash at the turn of the century.  She started at home and increased production as friends and family started getting the word out.  During the early days, her family helped with production, including her father and husband.  It wasn’t long before they needed a stand-alone facility.  Now, they are running out of room and are planning an expansion that may double the factory’s size.  Robin manages growth closely.  Since the caramels have a 3 month shelf-life, inventory is meticulously controlled.  This means that the company works directly with most retailing partners to ensure that products are fresh and up to company standards.  They only accept new clients when they know that they and their suppliers can handle an increase in production without compromise.  The result is a product to believe in.

http://www.bequetconfections.com.

Innovation at Landru Chocolates

Landru Chocolates

Edible artistry.  Landru Chocolates masterfully creates beautiful collections of truffles, caramels, and pates de fruit that taste as good as they look.  A lot of chocolate out there is either beautiful or delicious.  Landru is both.  Founder Oscar Baile takes pride in making high quality confections that stand up against well-known competitors.  In fact, they have earned dozens of awards including the 2013 Best Flavored Chocolate Award at the SF International Chocolate Salon.  All of Landru products are hand-crafted in small batches, without rush.  As the rest of the world races to automate manufacturing, this company would rather take more time to ensure that their customers get the best products. 

Landru Chocolates continues to innovate with over 50 products including Cointreau chocolates, Salt-N-Pepper Toffee, and Balsamic-Rum Caramel Sauce!  And recently, they launched the Wine Pates de Fruits in Chardonnay, Merlot, White Zin, and Cabernet.  Adventure is here.

Started by Mr. Baile in 2004, Landru Chocolates is a small artisan chocolate company in Newark, California.  After spending fifteen years working as a civil and structural engineer in South America, Mr. Baile decided to start a company closer to home that would allow him to spend more time with his family.  He trained with Chocolatier Carlos Colmenares from Choco-Arte, C.A., Confectioner Terry Richardson, Chef Ewald Notter and Chef Webber Hitz.  The results – chocolates that you just have to try.

http://www.landruchocolates.com