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A Spice, Herb & Tea Bazaar: The Benefits of Organic
Teas, herbs, and spices have been prized for their medicinal and culinary uses for millennia. But when you concentrate botanical ingredients to capture their beneficial attributes, undesirable traces can make their way in. Organic certification practices ensure synthetic ingredients are not used in the making of these products, and in some respects can even enhance their quality. By choosing organic teas, herbs, and spices, you also vote for healthier working conditions and improved livelihoods for farmworkers and their communities. Find out how by joining The Organic Center’s Director of Science Programs, Amber Sciligo, PhD, along with industry spice and tea experts for a live webinar and behind-the-scenes look exploring the fascinating science and trade of your favorite soothing, healing. and flavor-enhancing ingredients.

Learn more about The Organic Center's work on spices, herbs, and teas at https://organic-center.org/site/benefits-organic-spices-herbs-and-teas

The Organic Center webinars are open to all and are recorded. Register to gain access to the recording when made available on demand.


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Amber Sciligo, PhD
Director of Science Programs @The Organic Center (TOC)
Dr. Amber Sciligo is the Director of Science Programs where she directs projects associated with communicating and conducting research related to organic agriculture. During her tenure at TOC, Dr. Sciligo has worked closely with researchers, industry, farmers, and policymakers to identify organic research needs, and she has collaborated on a diverse range of research programs with her most recent collaborations including projects aimed at: Mitigating climate change; Increasing the accessibility of equitable agricultural technology aimed at supporting the organic supply chain; Reducing incongruities in National Organic Program standards and third-party food safety requirements; Tackling challenges associated with inadvertent pesticide contamination across the organic supply chain; Incorporating livestock into vegetable cropping systems Learn more about Dr. Sciligo and The Organic Center at https://organic-center.org/meet-our-scientists
Tony Bedard
Chief Executive Officer @Frontier Co-op
Tony Bedard joined Frontier Co-op in 1991 as head of Operations and was named Chief Executive Officer (CEO) in 2003. Prior to Frontier Co-op, Tony worked at Winnebago Industries in a variety of operational roles. Tony leads Frontier Co-op’s mission to nourish people and planet that is rooted in corporate social responsibility. He believes that businesses can be a force for change and that doing good can have a positive impact on a company’s performance. Tony has been recognized numerous times for leading Frontier Co-op's mission driven work including receiving the Oscar C. Schmidt Business Leadership Award given out by the University of Iowa's Tippie School of Business. Tony holds a B.A. from the University of Northern Iowa and an M.S. in Manufacturing Management from Kettering University. In his personal life, Tony has led more than 25 humanitarian missions to El Salvador and Haiti to support projects in the areas of education, clean water, and healthcare.
Greg Lightfoot
Vice President of Global Business Development @Kalustyan Corporation
In his 40-year career in the food industry, Greg Lightfoot has been focused primarily on the betterment of global supply chains. In collaboration with several multinational food companies, he has created robust supply chains to ensure food safety, high quality goods, and consistent supply. As a former president of the American Spice Trade Association (ASTA), Greg has worked to bring agricultural colleges and industries together to explore alternative crops for US farmers. Using the knowledge gained from operating his farm, Greg is presently a leader in the Sustainable Spice Initiative organization, which focuses on using soil health to help small-scale farmers in Turkey and Egypt produce more while simultaneously reducing their carbon footprint. Greg currently works at Kalustyan, an organization that has been sourcing herbs and spices ethically and sustainably for over 70 years, where they are committed to high quality, food safety, sustainable farming, and efficient production.
Raj Vable
Founder @Young Mountain Tea
Raj has been confounded by the leaf since his first transcendental encounter with white tea in 2010. Three years later, he started Young Mountain Tea to bridge his budding tea obsession with his interest in creating sustainable livelihoods for Himalayan farming communities. He revels in working across cultures and can be regularly found trying to get the rest of the team on board with another outlandish tea project. His favorite teas remain white, and he’s always searching for the next cup of magic.