Just in time for Halloween weekend festivities...chocolate! We are so excited to be working with Bibamba. Chocolate you can feel good inside & out about eating! Read on below for more info.
Also, plentiful winter squashes in the house! Butternut, Acorn, Spaghetti, & Pie Pumpkins.
PRICE DROP: Pastificio Pastas!
We are also looking for a Renewable Energy Tech & Mechanic as well as a Renweable Energy Coordinator. Help us spread the word! Applications are open until October 31st. Read on below for more info & how to apply.
Our story started with love in Denver and a farm in Cameroon.
Meet Patrick & Mara
When we fell in love and started a family in 2013, we didn’t expect to be starting a global chocolate business just a few years later. But life has a way of surprising us in the best ways possible.
Bibamba has been an incredible way to connect our roots in America and Africa. Our business was built from the ground up—literally—when we purchased farmland in the Center province of Cameroon and planted cacao, plantain, and coffee seeds in 2015. Together we own and operate the farm, as well as a coffee farm in Cameroon’s Northwestern province.
Bibamba's first harvest came in early 2020. We partnered with local artisans in Colorado to learn the craft of chocolate-making and perfected three original recipes for dark chocolate bark. Patrick now leads production in our small commercial kitchen in Denver, where we transform our beans, plantain, and other all-natural ingredients into delicious, premium chocolate.
“Making a difference in the world starts with investing in great products and business practices.” - Patrick Tcheunou
Bibamba believes that raising the standards of Cameroonian products will earn a valued reputation and translate to higher prices and increased revenues not only for Smart Globe International and Bibamba, but for Cameroonian farmers.
Prioritizing sustainability, SGI applies the best agricultural and processing practices to produce premium quality products for our customers. SGI works with reputable, certified transportation and storage services to ensure quality throughout the supply chain. SGI was formed in 2015 as a Colorado Limited Liability Company.
Learn more about Bibamba Chocolate from founders Mara & Patrick!
We support employees and their communities in the following areas:
Educational opportunities including 3-month long internships for students in their community.
Environmental protection benefitting their hometown through our sustainable farming practices.
Fair wages and healthcare for our farmers. Child labor NEVER used.
Best of Both Beans
Palms & Paradise
2.5 oz bag
Apples from Topp Fruits!
Winter Squash from
3 lb avg
The Summers House!
The Summers House
La Junta, CO
Red or Green Butterhead
Shallots from Headwater Farm!
Buena Vista, CO
Turkey Pre-Orders 2022!
Barbers is our local Denver poultry business. They started out raising birds and now they import their brand raised by hutterites in Minnesota. Diestel is California raised. For more information about Diestel Turkey Ranch practices check out diestelturkey.com
Turkeys are coming! Pre-order yours today. Limited supply, don't wait!
DIESTEL ORGANIC 10-12 lb average
$9.32 per lb
DIESTEL ORGANIC 12-14 lbs average
$9.32 per lb
DIESTEL Antiobiotic-Free, 10-14 lbs average
$6.21 per lb
DIESTEL Antiobiotic-Free, 16-18 lbs average
$6.21 per lb
DIESTEL PETITE, Antiobiotic-Free, 6-10 lbs
$6.21 per lb
$5.23 per lb
$5.23 per lb
$5.23 per lb
Please note, this is a PRE-ORDER. Turkeys will be charged to your account the week of distribution. Please note, they are sold price per pound. The prices/lb are in the unit description in the online market.
Denver/Springs/Pueblo/Canon/Salida/BV/SLV: Birds will be delivered Friday, 11/18/22
Pagosa/Durango: Birds will be delivered
Taste of Summer Salad
adapted from Al Stone
*=Local Option available!
2 heads of lettuce (1 ounce)*
1-2 Bangor carrots*, washed & peeled with peeler
Feta Cheese* (1/2 lb)
1-2 watermelon radishes*
1-2 Honeycrisp or other variety apple*
2 TB Hemp Seeds*
Dash of Nutrional Yeast (Optional)
Handful of sliced almonds
Dressing: 1 part Apple Cider Vinegar* to 2 parts Hemp Oil* (or other oil you have on hand)
Rinse all produce
Finely chop lettuce heads, apples, watermelon radish. Peel carrots until you don't see dirt & keep peeling for dramatic effect on salad.
Ruffly chop feta cheese
Sprinkle almonds, hemp seeds, & nutritional yeast
Mix to combine
Add dressing or serve on the side
Keeps in fridge overnight one day
The Local Dish!
Bread Breaking Reveal
Last Friday at Milagros Coffeehouse in Alamosa, many community members enjoyed the bread breaking reveal of the Valley's new food security and health equity nonprofit Tomorrow's Bread. In response to the instability the pandemic lockdowns created, the founders, Jessica Larriva & Jake Gefell, began a community bread donation program through their sister, for-profit bakery, Tumbleweed Bread. Through that program they've donated hundreds of pounds of food to their local homeless shelter's kitchen through the kind donations of generous individuals from all across the country.
The non-profit is a natural evolution of their already impactful, meaningful, ecologically responsible, carbon-footprint minimizing, sustainable food system. Now, as a non-profit they will have access to grants, funding, and tax-exempt donations so they can provide, at scale, reliable and consistent food for our community.
They estimate in their first fully-funded year that they will donated nearly 12,000 pounds of local, nourishing, organic food to La Puente's Shelter kitchen and Food Bank System.
Their mission is to embrace regional agriculture by investing in our regional economy in utilizing local, organic grains as their primary production ingredient; infusing, not exporting wealth from our rural community. With these grains they will produce loaves of whole grain, long-fermented breads, an often inaccessible but reliable form of nutritious, gut-friendly food.
The food will be provided to long established human service organizations with proven systems of outreach and distribution to all corners of the valley. At the reveal, the partnership between Tomorrow's Bread & La Puente was solidified as Tomorrow's Bread's first partner.
Community members at the event were treated to Tumbleweed Bread, their famous sourdough chocolate chip cookies, as well as a smattering of local dips and sides prepared by the MOKI Mobile Kitchen and sourced from the Valley Roots Food Hub. We will soon be partnering as well, and our CSA customers will be able to donate bread through Tomorrow's Bread in our Food Donation section in the online market.
If you are interested in learning more about Tomorrow's Bread, or how you can make a donation please visit the link below!
Al Stone: Markets Manager and Mycelium Architect
Ryan Davis: Ops Manager & Pallet Jack Cowboy
Nick Chambers: GM & Chief Fungi
JD Kettle: Red Hot Chili Pepp'r
Ally Jean aka AJ: Director of Business Development & Grub Guardian
Joshua Wagner: Wagz
Angelica Quintana: Kitchen Angel
Alex Disbrow: Tater
Allergen Notification: We handle and co-mingle on pallets boxes of tree nuts, eggs, and wheat.