"Telling a story is like reaching into a granary full of wheat and drawing out a handful. There is always more to tell than can be told."
-Wendell Berry 

1. Educational opportunities including 3-month long internships for students in their community.
2. Environmental protection benefitting their hometown through our sustainable farming practices.
3. Fair wages and healthcare for our farmers. Child labor NEVER used.

1. Broil pepper halves 4 in. from the heat until skin blisters. Cool slightly; finely chop pepper; set aside.
2. In a large saucepan, bring broth, orange juice, cayenne and saffron to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
3. Meanwhile, in a Dutch oven, heat oil and buttery spread over medium-high heat. Add onion, mushrooms, 1/2 cup nuts and bay leaves; cook and stir until onion is tender. Add mixed vegetables, garlic and reserved serrano pepper; cook 4-5 minutes longer. Stir in orange, lemon juice, zests, pepper and salt.
4. Gently stir quinoa into vegetable mixture; discard bay leaves. Sprinkle with remaining Brazil nuts.

"Relationships are built at the speed of trust, and social change happens at the speed of relationships."
-Reverend Jennifer Bailey

• Remove the steak from the fridge at least 2 hours before cooking, to come to room temperature.
• Heat the oven to 200C/fan 180C/gas 6. Peel and discard the papery outer layers of the whole garlic bulbs but leaving the skins of the individual cloves. Using a sharp knife, slice about 1cm from the top, exposing the individual cloves. Put the bulbs on a baking tray, drizzle with olive oil, using your fingers to rub the oil into the cloves. Cover with foil and bake for 35 minutes or until the cloves are lightly browned and feel soft when pressed. Keep warm.

• Meanwhile, put all the glaze ingredients in a bowl and mix well. Divide the glaze equally between three separate bowls. 

• Thirty minutes before pan-frying the steak, use one bowl of glaze to lightly marinate the meat, then let it rest at room temperature.
  Heat a griddle or frying pan over a high heat until very hot, then put the steak in the pan on its fat-coated edge and cook for 1 minute. Flip the steak onto its side and cook for 3 minutes on each side, basting from the second bowl of glaze. Put the steak onto a roasting tray and cook in the oven for 10 minutes for medium-rare – if you have a digital thermometer it should read 55C when done. If you like your steak a little less pink, cook for a further 5 minutes in the oven.

• When ready to serve, transfer the steak to a wooden board and let it rest for 10 minutes. Slice it into segments but keep them together against the bone.

• Serve the steak with the roasted garlic, the third bowl of glaze as a dipping sauce, a scattering of micro herbs, if you like, and a generous sprinkling of sea salt flakes and freshly ground black pepper.