Happy Grocers
SDG 4: Quality Education
Education enhances people’s understanding and ability to improve their lives and the lives of others
SDG 10: Reduce Inequality
Investment in infrastructure and innovation are crucial drivers of economic growth and development
SDG 12: Responsible Consumption & Production
Encouraging efficient use of resources, energy, and infrastructure to help decouple economic growth from environmental degradation
SDG 17: Partnership for the Goals
Strengthening the means of implementation and revitalizing the global partnership for sustainable development
Episode 1
Episode 2
Episode 3
Stories Caught By: Dr. Arthur Sherwood and Gwen Fluhr
Podcasts Weaved By: Kurtis Johnston
Words and Photos
by Gwen Fluhr
I (Gwen) found the farm tours with Moh, founder of Happy Grocers, an enlightening, hope-inspiring, and tastebud-igniting experience. We had the privilege of visiting two organic farms. 1. A coconut tree farm and 2. A Traditional Thai herb farm.
In this first photo (above) we see the nimble, tree-climbing, machete-wielding (by his teeth), coconut farmer, Uncle Wit, exiting the jungle with his latest treasure. He worked tremendously hard to turn this once conventional farm back into a natural jungle that supports a sustainable, healthy coconut grove. The process took several years. Finding laborers who are willing to clamber through the jungle understory is difficult. Yet, that is what keeps the trees thriving…their waste which composts at the base of each tree providing nutrients for new coconuts.
In the photo below, as well as in real life, we waited below in little boats to receive the goods. Once caught, we floated the coconuts back down the stream, returning to the main building where we learned how to cut open a coconut. We were not disappointed! I can still taste the sippy, zingy sweetness of those coconuts almost a year later.
Our next adventure took us to a traditional Thai herb farm. We met this extraordinary lady, Chutima, who explained how difficult it is to grow non-native vegetables in Thailand due to their susceptibility to pests. She introduced us to Traditional Thai cuisine. What a wonderful treat! It varied considerably from what people in the USA commonly think of when they experience Thai food. Flavor bursts from many different kinds of leaves chopped in fine strips. Each little bit provided a new experience for our tastebuds. Starting with a bowl containing rice, we grabbed a bit of each herb, dried fish bits, and drizzled on some homemade fermented fish sauce. Then we tossed it all together for an incredible meal! (2 pictures below)
After that, she showed us how to create summer rolls. These included rice paper, mango strips, and flowers (some sweet, others spicy) rolled up and dipped in a side sauce. They were the best fresh rolls I’ve ever tasted! (photo below)
Lastly, we sipped many of her fermented fruit beverages including a banana brew. I ferment stuff too so I found this part particularly exciting! (photo below).