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Celebrating Snooky’s Tenth Year at Dandelion

September 27, 2022 by The Dandelion Team

Ten years ago Snooky first came to our small factory on Valencia Street to help us with an electrical-machine mystery that no one could solve. His much-needed consultancy quickly evolved into a decade-long relationship whose anniversary we celebrate today. Formally, Snooky says his title is “Director of Engineering, or Engineering Director, who knows? We have a Latin phrase that we use here — and I’m guessing it’s used everywhere else — which maybe applies, which is factotum; which is, you know, someone who does it all. And so I may in fact be Dandelion’s technical factotum.”

So Snooky, let’s do introductions. Tell us a bit about you!

I have an ongoing love affair with nature. A part of that love affair is love of human ingenuity, human abilities, and creative expression. If I am good at anything it is being able to appreciate and admire what others are capable of. I like living in a state of “Wow.” I find working with materials — natural ones: metal, stone, wood — and sophisticated ones: machines, circuits, tools — extremely satisfying, especially when creating something of use and beauty. I enjoy the physicality of much of the work I do: heavy lifting, smithing, and hewing, as well as the subtler physicality of precision work like milling and boring and fitting and welding and the like. Chocolate is a thinking space for me. I like to muse about the metamorphosis from bean to mouth. All the steps involved in the transformation. The crafting.

Going back ten years, what was your first experience at Dandelion?

I was there to offer a boost. The Cocoatowns and Selmi weren’t quite up to speed. The space was so far from the building’s main electrical room that what measured 208 volts at its origin arrived at 202; not enough to give the machines what they needed to work their magic.

What struck me most about my first encounter with Dandelion at the (original) Dogpatch (location) was the feeling of abundant happiness in the space, everywhere in the space. My experience of all present (I think there were six, maybe eight, Dandelions at the time, depending on whom you count) was one of warmth and welcome. What began as a friendly professional service response to a cry for help quickly went from offering a simple electrical boost to figuring out how to stick around because something special was happening. “Hey, can I build a new winnower?”

So, did you build the winnower?

Yes, so they had a winnower which is the machine that uses air to separate the husk from the nib. And it had some black plastic pipe, it had a vibrating back massager, and it had a little hair dryer and plenty of duct tape … Upon seeing that I asked them, I said, “Would you like to build a real one?” And so, in a very short period of time, maybe less than two weeks, I’d come back and in a day and a half, we built a winnower which until a couple of years ago was in use at Dandelion, and more than enough cocoa had gone through that to produce two million bars. So we kind of whipped this machine together and it just ran and ran and ran.

How did you do it?

Well, I think it’s a thinking process, right? It’s part observation. Understanding some of the fundamental principles of how things work and how things don’t work and then considering the look and feel. One of the things that is important for Dandelion is an aesthetic. And not just that things are pretty but also that they are, let’s say true and honest. Which is, if it needs to be a pipe, then we allow it to be a pipe, we don’t cover it up. So the idea is to make the design itself and the object that we’re creating expressive so that there’s nothing to hide. And I’d say that’s a design philosophy or language or ethos that applies all around to Dandelion.

Speaking of which, there are some of your fingerprints at our 16th Street factory …

It’s probably not easily read by the average visitor here because it’s not something people look at all the time, but it was actually quite difficult to accomplish all the energy-delivery needs — so compressed air, hot water, electricity; and also mechanical conveyance of beans from the bean room to roasters and so on — in a way that was functional, that was legal, that was safe, and that looked intentional and thoughtful. So those were two important words in this. We had a stream of inspectors come in and photograph this wall of exposed stainless steel conduits. Not just because it’s pretty but because it’s notoriously difficult to bend, and I developed a small machine to make these exact bends that have come out (as) beautiful.

We all know you are a man of many skills. Do you have any hidden talents?

I have a long history of making things and figuring out how to make things. So sometimes, (when) making the workshop and the apparatus in order to make a product, the product becomes sort of the smallest part of the whole process. Years ago I started to explore metal casting for making jewelry and other things — small architectural features. Door handles and things like that. And of course I didn’t buy all the equipment to do that; I built or repurposed equipment to start learning how to do investment casting (casting) and lost wax casting.

Is there any of that in the factory today?

Not from casting, but almost all of the metal work, door handles, and so on, we actually made here on site: all the door handles (and they are quite big). We have doors that are more than three meters tall and more than a meter wide … We built all of those on site. They are somewhere in the neighborhood of between 280 and 450 kilograms. So that was a large-scale metal-working operation. Large-scale weldments and assemblies. I had a very small crew. A core group of four people, five including myself, with varying levels of skills and various skill sets, and I think we did a very good job. We created things that would’ve been difficult to outsource and we did it in such a way that we could make a prototype, show it to people, have them feel it; like, you know, get a grip on it, look at it, and say “Yes” — and then the next day have fifteen more produced and ready to install. So it was literally design-build in the moment.

Any special shoutouts?

Is it shoutouts to people within Dandelion who are involved in this process, or just general shoutouts like to the Dalai Lama? (laughs)

(laughs) Whatever you prefer!

In terms of Snooky’s contribution here at Dandelion, there are two people in my life who come to mind. One is my maternal grandmother, who was exceedingly patient with me from the time I was four years old and sitting at a kitchen table while I took things apart and put them back together no matter how long it took. And the other is an uncle who wasn’t really an uncle (he was my paternal grandfather’s brother-in-law; we called him Uncle Koch).

Three things about Uncle Koch: (1) When he would come to visit he would give me a dollar — a whole dollar — if I could answer, it didn’t have to be a correct answer, but if I could give a thoughtful answer to a science kind of question. (2) For holidays, birthdays for instance, he would give me things that were broken. And support me in fixing them. Encourage me to fix it, leaving me to my own in fixing it. (3) And then on visits to his very spartan flat in Hayes Valley, he would have all manner of salvaged stuff, little colored glass beads, and pieces of tile. And he would set me loose and I could make whatever I wanted to make.

So I had one person who was very patient with me exploring the physical, mechanical, interactive world of mechanisms, and the other person who fostered unconstrained, undirected creativity by giving me this space and some materials and saying nothing. So two very special shoutouts to those people in my life.

(Also), a shoutout to someone who’s no longer with Dandelion, a man named Victor Zapanta, who should be nominated for sainthood — maybe double-sainthood! … talk about talented. His level of dedication, and the alacrity with which he took to projects, and his love and appreciation for the opportunity to create, and be involved in a special project, was really inspiring for me — so a very big shoutout to Vic.

Happy tenth Dandyversary, Snooky, and thank you for all you’ve created!

5 Comments • READ MORE ABOUT: team tech

Chocolate 301: Our Trip to Belize in 2019

May 8, 2019 by The Dandelion Team

Rebecca and Renee wrote this blog post together, and they were fortunate enough to attend our annual guest trip to Belize that we offer each February (just one of the many perks in working for a chocolate company—in addition to all of the chocolate you care to eat). This trip is one of many that we’ve taken as a team: Greg visited in 2013, and Molly had a look a year later, but this is the first for Renee and Rebecca. Renee is a chocolate maker at our Valencia Street factory. Rebecca was formerly the manager of the Valencia Street café, but she just became the Director of the Chocolate Experiences team. Warning: their travelogue will make you want to pack your bags.

Renee in a cocoa tree BelizeRebecca in a cocoa tree Belize

Hello Dandelion Friends! This February we had the opportunity to attend a Chocolate 301 cocoa trip: an interactive, hands-on, seven-day exploration into the world of cacao in the southern tip of Belize. Along with Greg, our Bean Sourcerer, and 11 chocolate aficionados from across North America, we stayed at the very scenic Chaab’il B’e Lodge in Punta Gorda. We ate amazing chocolate-infused meals and washed them down with local cacao rum and Coke prepared by lodge owners, Sheila and Rusty.

Diving right into the jungles of Belize, we spent our first day touring Eladio’s farm where we learned about the gospel of cacao, and the harmony between man and earth that helps synthesize healthy plant growth. As he led us through his farm, Eladio would stop to pick what appeared to be random plants and teach us about the benefits they have on the body, as well as how they contribute to the growth of the entire ecostructure. We ate hearts of palm, sugar cane, cacao, and corn right out of the ground! It was a wild jump into the deep end of Belize. He stopped to cut open a cacao pod and said, “now we look for faces.” As Eladio explained it, the faces that can be identified in the raw pod give us insight into all of the animals and creatures that love to eat them! I found Stitch. What faces do you see?  Eladio on his farm in Belize

Looking for "faces" inside the lateral slices of a cacao pod in Belize

 

After our long trek through Eladio’s wild farm, we finished the day with a delicious, home-cooked Belizean meal and a lesson on making traditional Mayan drinking chocolate.  

Another day, we went to Xibun Reserve, a former Hershey plantation of 1100 acres that has been revamped and is now growing cacao and citrus. It is HUGE. We spent a bumpy couple of hours riding through the orange groves and rows of cacao trees in the back of a tractor. We got to see firsthand as the farmers split the cacao pods and harvested the wet beans. It was mind-blowing to see how easily and quickly they got the pods open because they are so thick! We also hopped down from our iron chariot to walk around through the trees, enjoying the variety of colors that each pod produced. The trees were full of beautiful flowers and budding cacao pods. Seeing the difference in how the cacao trees were kept at Xibun and at Eladio’s was really interesting. Xibun had very well-kept, neat rows of trees that were in stark contrast to the wild jungle of Eladio’s farm. Even as we rode around the tractor at Xibun, one side was all cacao—and then we’d turn around and see all citrus. It was surreal.

Cacao pods on a tree in Belize

 On Valentine’s Day we went to Maya Mountain Fermentary. The name may sound familiar to some of you who may have tried our Maya Mountain, Belize chocolate bars—feel free to learn more about how Elman developed this bar’s flavor profile. Maya Mountain is an organization, not a co-op, from where we source our delicious Belizean beans. They collect wet beans from farmers around Belize and ferment the beans at their location in Punta Gorda. This experience took the term “hands on” to a whole new level! We got to actually stick our hands in the gooey fermentation boxes to see how much heat they produce! We also got to taste the beans at different stages of fermentation and drying. The flavor of the nibs changed significantly from one to four days of fermentation, as well as at different stages of drying. Truly in her element, Renee got right to work, showing the team how we sort beans and explaining what we look for in this process. We learned what their quality manager looks for when they sort before packaging and sending beans to the chocolate makers. She then showed us what she looks for when she grades beans. She could look at a cut test and see how far along fermentation had occurred. We then tasted a wide selection of chocolate made with Maya Mountain beans from other makers. As a chocolate maker, this is one of Renee’s favorite things to do. One origin can taste so vastly different depending on the maker, but there remains a consistent character from the terroir that is discernible in each bar from the same origin.

Bean test on a farm in Belize
On our last day, we went to Copal Tree Lodge where we walked around their beautiful garden and made chocolate with their chocolate maker. It was amazing to learn about their process and see that one chocolate maker takes ownership of every step! He gave us beans to taste from different times in the roast. We could taste the flavors evolving. Then we got to winnow the freshly roasted beans. It was very therapeutic, like raking a zen garden. After this, the chocolate maker showed off his skills and hand-tempered a large batch of chocolate right in front of us for us to pour into molds. To remove air bubbles from the bars in our factory, we rely primarily on a vibrating table. At Copal Tree, they rely on the more rudimentary system of slamming the chocolate mold against a table to remove air bubbles—a very satisfying alternative. It was incredible to see such a large batch of chocolate hand-tempered with such ease. He didn’t even need a thermometer; he could just feel the change in viscosity and knew when it was ready!

Greg and a chocolate maker in Belize Renee making chocolate in Belize
This doesn’t even scratch the surface on what happened on the trip. There was so much more that can’t be captured with words or pictures. It was really refreshing to be around so many people who are passionate about chocolate; not just the customers, but also the farmers, fermenters, and other makers. It was so eye-opening to see how much goes into making a treat that the world enjoys. 10/10 would go back on this trip!  Without question, it is worth every drop of bug repellant, sweat, and slathering of sunscreen!

To Belize with Love and Chocolate,

Renee and Rebecca

PS: Want to learn more about what life is like in Belize? Maya moved there to deepen her work in chocolate, and our friend Madeline shares her story of living there for several months.

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Go, Sarah, Go!

January 6, 2016 by The Dandelion Team

image (1)Two and a half years ago, Sarah Hartman joined the Dandelion team as an intern in the hopes of starting her own chocolate company. From day one, we could tell that she shared the same passion about chocolate as we do. Sarah was the kind of intern you dream about, no job was too small; from bean sorting to tempering, she wanted to learn every detail of the chocolate making process. Sarah is from Brazil, and some of our favorite memories of her time here are the chances we had to introduce her to the fine things American has to offer, like line dancing and “hump day” (the explanation for which we left in the hands of this Geico commercial). Her giant smile and zest for life made working with her a dream and we were sad to see her go after a few months, but excited to see where she would go next.

A few weeks ago, we were thrilled to see Sarah and her husband, Colin Hartman, launch their own project, Harper Macaw. Their chocolate factory is located in Washington, D.C., and focuses on Brazilian cacao that works directly to help conserve the Brazilian rainforest. Harper Macaw partners with local conservation groups to reinvest in the expansion of Reserva Serra Bonita, a rainforest conservation initiative. Much like Dandelion, the factory also practices direct trade, and makes an effort to travel to each farm and form close relationships with producers in order to ensure the highest quality beans and a fair price for the farmers. We are so proud of you, Sarah, and hope to visit your factory soon!

If you are interested in learning more or buying some chocolate, please visit their website.

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