DAGOBA Organic Chocolate 's topics - tribe.net

Flower of Life 2000+ Workshop, Talent Oregon

2008-06-11T19:52:03Z

Announcing The FLOWER OF LIFE 2000+
3-Day Experiential Workshop
June 27 - 29, 2008
Talent, Oregon

In the Flower of Life workshop we introduce the Right Eye of Horus Mystery School Teachings of sacred geometry (as presented originally by Drunvalo Melchizedek) and combine them with a powerful breath and meditation technique called the MerKaBa Meditation. The combination of the sacred geometry teachings and the meditation create a doorway through which the student may travel beyond time and space to the unified living field of which we are all a part -- the living energy of all creation. As students become more adept in this practice, their lives change profoundly as their eyes open to the unlimited potential of the human spirit!

Topics covered in the workshop include:

*Sacred Geometry
*The MerKaBa Meditation and The Unity Breath
*Connecting with Higher Self and Opening the Heart
*Ancient Egyptian Mystery School Teachings
*Connecting with Mother Earth & Father Sky

and much more!

MORE INFO AT: www.emeraldcircle.us

posted in ** DAGOBA Organic Chocolate ** - 0 replies

so....which bar is your favorite?

2008-01-21T23:18:06Z

i'm a milk chocolate fan by far, and i've fallen deeply in love with the hazelnut bar. but then there is the lavender bar, and of course the roseberry...and well, the new moon is great too....i could go on....

posted in ** DAGOBA Organic Chocolate ** - 35 replies

Okay.............hottest question of the year award goes too.........

2007-10-20T02:23:49Z

.............."Does anyone have any extra work for a gypsy-burner-pirate-shakti-shamma-mamma?"

Yulp. Good question, huh? What?! Really?? Well, anyway.......seriously.

I'm new to the Ashland area, unplugged from alot.....and am needin' to get to earthdance in a hurry! I'm settin' up a "Captain planetary parfait" compost and drum center for kids ( and big and little) at earthdance. The material for the drums is being donated (you may see me around town collecting it) and I'm needing to start setup ASAP(like should be in Laytonville Sunday).....(I have room if anyone wants to head down a little early) I would of had more time to collect funds....but last minute I decided this was the year I needed to make it out to the Black Rock City. And WOW am I glad I did!!!! One of those things that you don't know what you're missing until you go....and once you're there.....you're planning next year. Yeah....still decompressing.....

Anyway.....I'm needin some GAS (galactic activation starter-fluid) money and quick!! I make a GREAT freah/baked pie which can be delievered to your door (any combination of fruits), I can free flow for you, yard work, house-clean, baby-sit, run errands......tell you a bit about your gaiametry, I design costumes.........heck....I'll even wash your plya-fied car! Just needin to have lift off by Sunday so as to kick off this next event without any hitches!!! Anything helps!! Give me a ring at 1-323-428-5770 or respond to this post!!

Got any extra hides? gourds? lace for stretching drums? emal me, I'll come take it off your hands so that you can be a part of the heart -start drum beat project!

Lovin' you all! And happy full moon!!!!!! Do the magic-mushroom-movement-groovement!

posted in ** DAGOBA Organic Chocolate ** - 2 replies

Being healthy.

2007-04-23T07:23:53Z

Being vegetarian is to be health. You may chat and make vegetarian friends and exchange idea with them at
http://hunger4love.bravehost.com/index.html

posted in ** DAGOBA Organic Chocolate ** - 0 replies

hersheys?

2007-03-18T18:31:29Z

ok some one please pinch me and wake me from this dream...... some one please tell me its not true that dagoba sold out to hersheys!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
first endangered species now this... is no chocolate sacred???

posted in ** DAGOBA Organic Chocolate ** - 3 replies

dagoba is owned by hershy

2007-03-05T21:33:28Z

that's right you heard me check it out because it is true

posted in ** DAGOBA Organic Chocolate ** - 2 replies

about the sale of dagoba from freddy himself...

2007-01-09T16:16:54Z

Hola amigos and amigas,

By now I’m sure you’ve heard the news; Dagoba is partnering with Artisan Confections, a subsidiary of Hersheys. I’d love to write each of you individually, yet feel we’re all close enough that I can consider it to each of you personally.

Some background on this chapter of Dagoba;

Hershey’s first approached us about 1.5 years ago and put an offer on the table; we were just 3.5 years old at that time. While it was very flattering, it wasn’t time yet. I felt I still had things to do, to prove to myself, before I could ‘hand it off’, so to say. Being only 3.5 years into the business, I was still very green in what I was trying to do, or at least what I thought I was trying to do. Often times, we as visionaries have a clear vision of what it is we want ‘out there’, the end result, yet have no frickin’ clue on how to get there. Me, like you, have no idea what day it is, what time it is, what the date is and truly really don’t care. It’s all about just making it happen. The creative process. I think this is what I was going thru and having a blast doing it. A lot of those things had to simply do, on retrospect, with personal growth and nothing to do with the company at all. Yet, with the power of intention, positive results continued as the vision kept solidifying and crystallizing. And I matured into the vision I had when I first started the company 5 years ago. As we all know, it’s pretty amazing what good intention, a good product, hard work and a lot of fun can create.

The offer stayed on the table.

As you, we’ve been approached almost every week by other large companies, investment groups and everything in between. I listened to most of them, but always listened to my heart above all. We spoke to other big chocolate companies; all of which really didn’t get what we, Dagoba, are about. We’re a quirky chocolate company run by a bunch of Oregon tree huggers that likes to do what we like to do regardless of what ‘they’ think. I know you all can relate. Everyone says they can relate, yet I don’t know if they really can. Yet, it’s different when someone says we want to learn how to relate.

Over the last year and a half, we’ve grown incredibly and I’ve learned a considerable amount about, not only myself, but of industry; in particular the natural and the cacao industry. Two industries that I have grown very passionate about.

We’ve been pretty much internally funded since day one, as a family owned business. I’ve had the blessed experience to work side by side with my father, mother and sister. Oddly enough, a lot of you also work with family. you can relate to that very special and sacred space which that unspeakable relation exists. Very special indeed. As we’ve grown to the point we are now, we had to make a change with money. We could no longer be internally funded. Our raw material costs were just getting too high and as you start to work deeper and deeper into and with source, it takes all that much longer to get the ROI to keep the cash flow flowing. After talking to equity investors, it was clear to me that this was not a route I wanted to take; even working with the great people of our industry as investors, it just didn’t feel right. I knew that we either had to remain 100% family owned or to sell 100%.

The offer stayed on the table.

The last 6 months has been a game of ping-pong; probably not as good as Steven’s game, but pretty good. One day it was a go. The next I would call it off. This went on for 6 months. Yes, no, yes, no, yes, no. Two weeks ago I gave a final, “yes”. They needed the signed docs back to HQ in Hershey last Wednesday. I called them Wednesday morning and told them the deal was off. I couldn’t do it. I called them back 3 hours later and told them I needed one more night to sleep on it. I went home and sat. Candle light and no music. I had to clear all the noise out of my head. all the thoughts of “what are my friends going to think of me if I sell, how are my employees going to react, how is Dagoba going to be perceived now….” all these thoughts that really had their source from outside me. It ultimately all came down to the original intention I had with the company. That seed I planted 5 years ago and that has been nurtured over the last 5 years by me, my employees and also you all. it came down to influencing larger industry (namely the cocoa industry) and also improving cocoa farmer welfare; all the while making the best chocolate in the world. I awoke Thursday morning and it was clear. if I am to truly have maximum impact on cocoa farmers and continue to influence the cocoa industry, joining the nations largest chocolate company is the right move. I called them Thursday morning and said yesHola amigos and amigas,

By now I’m sure you’ve heard the news; Dagoba is partnering with Artisan Confections, a subsidiary of Hersheys. I’d love to write each of you individually, yet feel we’re all close enough that I can consider it to each of you personally.

Some background on this chapter of Dagoba;

Hershey’s first approached us about 1.5 years ago and put an offer on the table; we were just 3.5 years old at that time. While it was very flattering, it wasn’t time yet. I felt I still had things to do, to prove to myself, before I could ‘hand it off’, so to say. Being only 3.5 years into the business, I was still very green in what I was trying to do, or at least what I thought I was trying to do. Often times, we as visionaries have a clear vision of what it is we want ‘out there’, the end result, yet have no frickin’ clue on how to get there. Me, like you, have no idea what day it is, what time it is, what the date is and truly really don’t care. It’s all about just making it happen. The creative process. I think this is what I was going thru and having a blast doing it. A lot of those things had to simply do, on retrospect, with personal growth and nothing to do with the company at all. Yet, with the power of intention, positive results continued as the vision kept solidifying and crystallizing. And I matured into the vision I had when I first started the company 5 years ago. As we all know, it’s pretty amazing what good intention, a good product, hard work and a lot of fun can create.

The offer stayed on the table.

As you, we’ve been approached almost every week by other large companies, investment groups and everything in between. I listened to most of them, but always listened to my heart above all. We spoke to other big chocolate companies; all of which really didn’t get what we, Dagoba, are about. We’re a quirky chocolate company run by a bunch of Oregon tree huggers that likes to do what we like to do regardless of what ‘they’ think. I know you all can relate. Everyone says they can relate, yet I don’t know if they really can. Yet, it’s different when someone says we want to learn how to relate.

Over the last year and a half, we’ve grown incredibly and I’ve learned a considerable amount about, not only myself, but of industry; in particular the natural and the cacao industry. Two industries that I have grown very passionate about.

We’ve been pretty much internally funded since day one, as a family owned business. I’ve had the blessed experience to work side by side with my father, mother and sister. Oddly enough, a lot of you also work with family. you can relate to that very special and sacred space which that unspeakable relation exists. Very special indeed. As we’ve grown to the point we are now, we had to make a change with money. We could no longer be internally funded. Our raw material costs were just getting too high and as you start to work deeper and deeper into and with source, it takes all that much longer to get the ROI to keep the cash flow flowing. After talking to equity investors, it was clear to me that this was not a route I wanted to take; even working with the great people of our industry as investors, it just didn’t feel right. I knew that we either had to remain 100% family owned or to sell 100%.

The offer stayed on the table.

The last 6 months has been a game of ping-pong; probably not as good as Steven’s game, but pretty good. One day it was a go. The next I would call it off. This went on for 6 months. Yes, no, yes, no, yes, no. Two weeks ago I gave a final, “yes”. They needed the signed docs back to HQ in Hershey last Wednesday. I called them Wednesday morning and told them the deal was off. I couldn’t do it. I called them back 3 hours later and told them I needed one more night to sleep on it. I went home and sat. Candle light and no music. I had to clear all the noise out of my head. all the thoughts of “what are my friends going to think of me if I sell, how are my employees going to react, how is Dagoba going to be perceived now….” all these thoughts that really had their source from outside me. It ultimately all came down to the original intention I had with the company. That seed I planted 5 years ago and that has been nurtured over the last 5 years by me, my employees and also you all. it came down to influencing larger industry (namely the cocoa industry) and also improving cocoa farmer welfare; all the while making the best chocolate in the world. I awoke Thursday morning and it was clear. if I am to truly have maximum impact on cocoa farmers and continue to influence the cocoa industry, joining the nations largest chocolate company is the right move. I called them Thursday morning and said yes.

Many people’s perception of Hershey’s is that of their chocolate bar; that iconic brown bar with the bold silver logo. Yet, the history of the company is remarkable. Milton Hershey was a true visionary, not unlike all of us. In 1928 (ish) he put his fortune of $60M into a trust to support the Hershey School, a school for underprivileged children he started with his wife some years earlier, as they themselves, couldn’t have children. This school still exists today, offering room, board, education, medical, clothing and everything a child needs to live. This trust actually controls the voting share of the corporation. I felt that this was the appropriate company to nurture our greater mission of sustainability and social responsibility; because social responsibility is what Hershey’s, believe it or not, was built on.

So, what’s in store for Dagoba now? Well, fore the most part, nothing is going to change. Dagoba will remain in Ashland doing what we’ve always done. All the employees, as long as they want to stay, will still be there. we’ll still be able to wear whatever we want to wear to work. I’ll still be in charge of sourcing the cacao and formulating new products. We’ll still be using 100% recycled New Leaf Paper for our wrappers. We’ll still be using renewable energy for our factory. we’ll still be able to do the tradeshows as we want, when we want. We will have manufacturing support from a company that has been making chocolate for almost 100 years, which will be very nice! for those of you who do your own manufacturing, you know that it’s not always the easiest thing. yet it’s fun to walk back there and see all this equipment and hear the noises… I love it!

For those of you who may be thinking – freddy is dreaming if he thinks nothing is going to change – I will offer this insight. when I went to Hershey last year for a factory tour, I was totally taken aback when I walked into the conching room. there, before me, were about 20 granite bed longitudinal conches that were probably 60-80 years old. these are the machines that all the “new” artisan chocolate makers are using. yet Hersheys still uses them! so, I ask these guys why they still use them as they are extremely inefficient (but really, really cool machines!). they answered that Milton Hershey used them to make the dark chocolate and if they were to change the machinery, it would change the flavor of the chocolate and they can’t do that. I was impressed. yes, a change of flavor would probably be a good thing, yet I was impressed that they held true to the heritage. Also, Scharffenberger, an artisan chocolate maker in San Francisco, was purchased by Artisan Confections last year. I’ve always had great respect for Scharffenberger, as they truly make great, great chocolate. I’ve been in touch with them to find out what kind of changes Hershey’s did to them after the acquisition. The only changes were new computers, better benefits and more of the exact same artisan equipment that they already use. Today I had a new bar by Scharffenberger and I can honestly say it is probably one of the best chocolate bars I have ever had. honestly. so obviously H isn’t’ meddling around in their business that much. I know what Scharffenberger pays for their cocoa beans…. they ain’t cheap!!!

bottom line with the above statements, to answer your question of how we’re going to change – I really don’t foresee you’ll notice anything. I still want us to do what we’ve always done with each other. I’ve told H straight up about our inter-industry relationships and they are sacred to me. they support it. they support what we’re doing… what we’re all doing together. and quite honestly, they want to learn from us; and I’m not going to turn away people who want to learn. our passion and knowledge must be shared and passed on. isn’t this what we want?

I ask that you all continue to keep an open heart for us. I feel this was the right move to continue to make the impact I want to make. and I still see all of us as being – as Eric put it in an email to me today – as the pioneers in what we do. we are leading the way. we will continue to lead the way. all of our paths will continue to bring us where it brings us and I want you all to know you have my support in all your directions. I’m not going anywhere. I’m still here, doing what I do.

I love you all dearly. you are my family and you’ve helped me grow to who and where I am now. thank you for this. from the core of me, I thank you.

your friend and brother in arms,

Frederick

ps – please feel free to pass this along to anyone you think needs it or if I forgot anyone in the email list.

Many people’s perception of Hershey’s is that of their chocolate bar; that iconic brown bar with the bold silver logo. Yet, the history of the company is remarkable. Milton Hershey was a true visionary, not unlike all of us. In 1928 (ish) he put his fortune of $60M into a trust to support the Hershey School, a school for underprivileged children he started with his wife some years earlier, as they themselves, couldn’t have children. This school still exists today, offering room, board, education, medical, clothing and everything a child needs to live. This trust actually controls the voting share of the corporation. I felt that this was the appropriate company to nurture our greater mission of sustainability and social responsibility; because social responsibility is what Hershey’s, believe it or not, was built on.

So, what’s in store for Dagoba now? Well, fore the most part, nothing is going to change. Dagoba will remain in Ashland doing what we’ve always done. All the employees, as long as they want to stay, will still be there. we’ll still be able to wear whatever we want to wear to work. I’ll still be in charge of sourcing the cacao and formulating new products. We’ll still be using 100% recycled New Leaf Paper for our wrappers. We’ll still be using renewable energy for our factory. we’ll still be able to do the tradeshows as we want, when we want. We will have manufacturing support from a company that has been making chocolate for almost 100 years, which will be very nice! for those of you who do your own manufacturing, you know that it’s not always the easiest thing. yet it’s fun to walk back there and see all this equipment and hear the noises… I love it!

For those of you who may be thinking – freddy is dreaming if he thinks nothing is going to change – I will offer this insight. when I went to Hershey last year for a factory tour, I was totally taken aback when I walked into the conching room. there, before me, were about 20 granite bed longitudinal conches that were probably 60-80 years old. these are the machines that all the “new” artisan chocolate makers are using. yet Hersheys still uses them! so, I ask these guys why they still use them as they are extremely inefficient (but really, really cool machines!). they answered that Milton Hershey used them to make the dark chocolate and if they were to change the machinery, it would change the flavor of the chocolate and they can’t do that. I was impressed. yes, a change of flavor would probably be a good thing, yet I was impressed that they held true to the heritage. Also, Scharffenberger, an artisan chocolate maker in San Francisco, was purchased by Artisan Confections last year. I’ve always had great respect for Scharffenberger, as they truly make great, great chocolate. I’ve been in touch with them to find out what kind of changes Hershey’s did to them after the acquisition. The only changes were new computers, better benefits and more of the exact same artisan equipment that they already use. Today I had a new bar by Scharffenberger and I can honestly say it is probably one of the best chocolate bars I have ever had. honestly. so obviously H isn’t’ meddling around in their business that much. I know what Scharffenberger pays for their cocoa beans…. they ain’t cheap!!!

bottom line with the above statements, to answer your question of how we’re going to change – I really don’t foresee you’ll notice anything. I still want us to do what we’ve always done with each other. I’ve told H straight up about our inter-industry relationships and they are sacred to me. they support it. they support what we’re doing… what we’re all doing together. and quite honestly, they want to learn from us; and I’m not going to turn away people who want to learn. our passion and knowledge must be shared and passed on. isn’t this what we want?

I ask that you all continue to keep an open heart for us. I feel this was the right move to continue to make the impact I want to make. and I still see all of us as being – as Eric put it in an email to me today – as the pioneers in what we do. we are leading the way. we will continue to lead the way. all of our paths will continue to bring us where it brings us and I want you all to know you have my support in all your directions. I’m not going anywhere. I’m still here, doing what I do.

I love you all dearly. you are my family and you’ve helped me grow to who and where I am now. thank you for this. from the core of me, I thank you.

your friend and brother in arms,

Frederick

ps – please feel free to pass this along to anyone you think needs it or if I forgot anyone in the email list.

posted in ** DAGOBA Organic Chocolate ** - 3 replies

no more dagoba for me

2007-01-09T04:37:30Z

I've recently determined I'm allergic to soybeans. It would appear that ALL Dagoba products have at least soy as part of the dark-chocolate base.

posted in ** DAGOBA Organic Chocolate ** - 4 replies

Hemp fabric has been attracting a great deal of attention because of its potential to neutralize electromagnetic waves, radioactive rays, ultraviolet rays, etc.

2006-11-28T22:19:17Z

Hemp is a healing plant that harmonizes with the environment. Hemp fabric has been attracting a great deal of attention because of its potential to neutralize electromagnetic waves, radioactive rays, ultraviolet rays, etc. Hemp fabric neutralizes electromagnect waves generated from electrical products and toxic substances.
We have hemp hooded sweatshirts and tshirts at www.twojupiters.com.

posted in ** DAGOBA Organic Chocolate ** - 0 replies

Heartsong Chai Hut Grand Opening Oct. 21

2006-10-03T23:12:59Z

Sat Oct 21 Chai Hut open house from 4-10 PM. Come sip our brews and explore our new pad, buy things at our store and groove to the cool tunes of Brett from Tibet and AAron from the Co-Op! We are so psyched to be back in Ashland! Wait till your see our new production line and increased capabilities!

We're tossing around the idea of hosting a late night party for the ashland fam, DA ROOTS of this fly town! So if you wanna spin, tribe the mama. See you at the Chai Hut!

posted in ** DAGOBA Organic Chocolate ** - 0 replies

WeDon'tNeedNoWater: Ashland Post-Burn Decompression Party this Sat. Sept. 9th

2006-09-06T19:52:11Z

WeDon'tNeedNoWater: Ashland Post-Burn Decompression Party this Sat. Sept. 9th

Still got some playa dust in your errogenous zones?
Get that sexy dusty burner gear back on your blue-collar ass and come shake ya rump in the woods one last time before the rains come!

THIS IS A FREE EVENT (donations appreciated)

5k watt soundsytem feat. LIVE Breaks/Glitch-Hop/Funktek/Dubstep DJs and MCs
Kalpataru Tree, CNI, Blakti, Bassobese, Ion and many more special guests.
Higher Fire Science fire performance
chill downtempo dome w/ Burning Man 06' slideshow.
limited free refreshments and snacks
PLEASE DO NOT:
invite any DURNKS, BRAWLERS, REDNECKS, GANGSTERS, MEDFORDIANS, FRAT KIDS, DIRTY HIPPY PARTY CRASHERS, TWEAKERS, COPS, or YOUR MOM.

PLEASE DO:
bring your friendly fun friends, some drinks, some food or snacks to share, some water, warm clothes, sexy silly costumes, blanket/tent (optional), a donation, fuel/fire toys, a smile, your best dancin shoes.
ALSO bring a CD of your best Burning Man 06 photos and we'll throw them onto the slideshow!

IF YOU DIDN'T GO TO BURNING MAN, YOU ARE STILL INVITED! PLEASE COME GET A TASTE OF WHAT THIS YEAR WAS LIKE, AND GET INSPIRED FOR NEXT YEAR! WEAR SOME CRAZY SEXY CLOTHES AND GET DOWN AND DIRTY PLAYA STYLE!

LOCATION: 12.5 Miles up Dead Indian, right on Burnt Creek Rd.

TIME: 7pm sat. sept. 9th pst sun-up sun. sept. 10th

Please invite your friends, but keep it low key, and don't tell the town, don't go down to the park or to the bars and start inviting people you don't know. This isn't that kind of party, and we will shut it down if it becomes unsafe.

posted in ** DAGOBA Organic Chocolate ** - 0 replies

TIME TO GET TICKETS

2006-06-02T15:25:30Z

EmergNsee tickets on sale now
****ASHLAND LOCAL'S SPECIAL****
Purchase your tickets right now at
Oh Behave (on main st)
at the LOCAL only price
$50 weekend
$30 Sunday only
****************************************
Three days of cutting-edge underground music
and visionary extraordinary art
at the Greensprings Inn on HWY 66
June 16-18
see website for festival details
www.emrgnsee.com

posted in ** DAGOBA Organic Chocolate ** - 0 replies

Recall

2006-04-25T22:08:24Z

http://www.fda.gov/oc/po/firmrecalls/dagoba03_06.html
and
http://www.dagobachocolate.com/recall/

Sad story, given how health conscious we all know Dagoba is. Does anyone know how the company is doing through this? How Frederick is handling it?

Now is the tiume for all chocoholics to rally to their favorite Dagoba! Think I will have a Lavender/Blueberry today just to show my support.

posted in ** DAGOBA Organic Chocolate ** - 2 replies

off subject....looking to convert veggie cars in ashland

2006-04-17T17:28:42Z

I am looking to start a small operation installing veggie systems in cars........I am thinking that $1500 would cover my cost and time.....
you buy no parts but you can of course be present for the process........I have been doing a lot of research in this field and am dying to put it to use so if this sounds like something that you would like to see happen......contact me @ (801) 879 9734
I know it's a long distance number but I am actually here in ashland(cell phone) anywayz.......I am currently driving a bio-diesel benz and working towards my own system to be up and running before burning man aloha
~*^*~

posted in ** DAGOBA Organic Chocolate ** - 0 replies

EIEIO! Animal Costume Ball benefit for Lomakatsi featuring desserts by Dagoba!

2006-03-14T03:19:24Z

EIEIO! is a benefit party for Lomakatsi, our local forest restoration project. This all-ages event will be held at the Mobius (4th and A) on Saturday, March 18th, and will start at 8 pm with viewing of videos from this years Bioneers conference and desserts donated from local favorites including Dagoba Chocolate, Dragonfly, Munchies, Lela's, Standing Stone, Agave, Village Baker, and many more. At 9:30 there will be an animal-themed after-party featuring local DJ's JrOZ and guests spinning Glitch-Hop and Breaks until 1 am. The benefit is $5-20 sliding-scale donations, and all are encouraged to dress as their favorite animal. There will be prizes given away throughout the night for best costumes.

This event is not only a benefit to help restore our local forests, but is an opportunity for members of our community to become educated on important environmental issues and hopeful solutions discussed at the Bioneers conference last October, 2005.

The Bioneers videos being shown feature :
Jenine Benyus, one of the world's leading experts on bio-mimicry.
Bill McKibbon, an environmental writer speaking on global warming.
Will Bullock, expert on urban agriculture.

posted in ** DAGOBA Organic Chocolate ** - 0 replies

Looking for space to put up small dome

2006-03-10T04:48:09Z

hello there!

i am looking for a big backyard in ashland with some privacy, or farmland on the outskirts of town to put up my brand new 16 foot diameter dome to live in. this structure is under 200 square feet, and so is legal to have within ashland city limits with no permits.

i have a 5 1/2 year old daughter who is great. we are low impact, environmentally and health conscious, community minded, hardworking, and responsible. it would be wonderful to manifest a situation in which there were other children or families nearby. i have lived off the grid for many years and we would be mostly self sufficient. i would love to do work trade or pay cash for this space. skills i have to offer are massage therapy, yoga instruction, childcare, housecleaning, gardening, yard work, etc.

thank you so much for your consideration of this!

my number is 541-324-7386

loveyouearth@yahoo.com

namaste'

jenny

posted in ** DAGOBA Organic Chocolate ** - 0 replies

Fair Trade Chocolate

2006-02-24T05:33:47Z

I think it's great that Dagoba puts out a Fair Trade chocolate bar, but why does only one of Dagoba's bars bear the Fair Trade logo? What about the others? Where does Dagoba get its chocolate from when it is not certified fair trade?

Fair Trade is a good idea anytime, but is especially important when it comes to chocolate. Most of the world's chocolate is grown in Ivory Coast, where child labor and child slavery are still common. Read more here: http://www.globalexchange.org/campaigns/fairtrade/cocoa/

I love Dagoba and would like to think that all their chocolate is cruelty-free. Does anyone here know for sure?

posted in ** DAGOBA Organic Chocolate ** - 4 replies

Yum Yum

2006-01-20T17:21:34Z

I LOVE Dagoba chocolate......................It is the best ever.....................I am addicted to the xocolat with the chili. I like to eat it with Brazil nuts. If I have 2 sections with 4 Brazil nuts that is all I need for the day/night. Thanks to the creator of this wonderful chocolate.

posted in ** DAGOBA Organic Chocolate ** - 0 replies

*****

2005-12-21T00:16:04Z

,,, thanks for the warm shindig ya'll ,, chocolate hangovers are brutal ,, much love ,, LAVA *

posted in ** DAGOBA Organic Chocolate ** - 2 replies

soo you at the Dagoba Solstice Ball 12-17-2005

2005-12-17T02:11:08Z

Come dressed to the nines for a sumptuous evening of chocolate and dancing! Featuring DJ Ion and Lava Machete with an eclectic mix of deep n funky electronica breaks. Drinks provided by the Creekside Pizza Bistro. ages 21+ $5

Date & Time:
Saturday, December 17, 2005 more on this date
9:00 PM

Location:
the Mobius
281 4th St
ashland, OR 97520
More Info:
488*8894
www.themobius.com

posted in ** DAGOBA Organic Chocolate ** - 0 replies

a moment with dagoba.

2005-12-06T00:38:22Z

> ummmm...DAGOBA.

it was a slightly crisp morning. just perfect
really for an old pair of levis and the thick,
soft, cable-knit sweater that still let the air
touch my skin.

the sun was shining and the bright blue of the
sky, you know that blue... don't you, the blue
that vibrates right to the core of the soul,
wrapped itself around the the green and gold of
the trees. the branches were reaching out to
touch the cloudless sea and every where i looked
there were amazing textures and sounds. the
sounds of children laughing and lovers holding
hands. sounds of butterflies sailing on the
breeze and the steam hitting the chill air. the
steam that would bring healing to my body just
as soon as we were checked in. the steam that
makes brittenbush the sacred place that it is.

i was leaning back on the steps of the main
house, stretching my body and enjoying the
stillness after the drive to this amazing oasis.
still holding the experience of the red, yellow
and orange hues that the leaves sent through
me as we glided by them the for past few
hours. it was always the same, the wishing, with
each tree, that i could hold onto the sensations
that the different colors filled my being with.

the sun so soft and warm on my skin filled my
heart to the brim. i was drinking it in and time
stood still. there were no words really and
these i tell you now pale to describe the
thoughtless moments of life i'd had the pleasure
to be a part of. could it get better than this?
one would think not but life always so full of
surprises, expanded my joy and brought me an
exquisite smile, a smile full of love.

it wasn't just love i could see within the
smile, the eyes always gave it away...the
excitement and desire a man exudes when sharing
with another. he always wanted to please me, it
made him so happy to see my enjoyment of life.
he went that extra mile, every time. not just
with me but with everyone he encountered along
his path, so open and loving, so intrigued by
the uniqueness and spirit of others.

i couldn't see what he was handing me at first,
blissfully blinded by the shine of the sun. he
placed something in my hand as he slipped onto
the step next to me. i could feel the warmth of
his leg against my knee and for a moment felt
only his presence.

any child who grew up in america would know
instantly what it was. the thin yet firm
strength of the small package was tightly
wrapped and my fingers could feel the slightly
heavy weight in my hand.
as my eyes came back to the world of sight i
felt a smile spread across my lips, i leaned
into his shoulder and kissed him on his cheek.
what else could i say?

i could see the sparkle of gold peaking out from
underneath the smooth paper. it was the kind of
paper that had had a life before this one, it
had the tooth of a new leaf, smooth with a fine
texture to it. i felt like charlie, the way he
described his experience when he bought the
wonka bar, that moment of anticipation, looking
at the beautifully decorated paper, the design
behind the words DAGOBA and lavender.

I turned it over and carefully opened the paper
that told me that there was an art to the
infusion of flavor. instantly the smell of
chocolate swirled around my head, as i ran my
fingers over the smooth, waxy surface and the
sharp edge of the bar. snap. snap. the breeze
caressed my cheek as did the sun and i handed my
friend some of our treasure.

i breathed in the smell as it passed under my
nose and considered which is more enticing,
smell or taste, ummm, the instant of contact
between the dark bittersweet smoothness and my
tongue, the sweet sensation of the moment that
the chocolate starts to blend with the taste
buds, no longer separate entities, but two
becoming one. snap. no different than the
oneness of the sun and my heart or the breeze
and the laughter that was carried across the
grass by its light gusts to my ears. snap. was
that a blueberry? duality, the contrast of light
and dark, soft and firm or bitter and sweet,
contrasts that make life worth living.

as we smiled at our experiences, at the sun and
at one another, my friend jumped up to procure
another small miracle, the electricity of his
body left my knee. in a moment i would i again
find my self blessed with one more chance to
hold the sensations that filled my body.

this time the universe added nuts.

ummmm DAGOBA.

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** DAGOBA Organic Chocolate **'s topics - tribe.net

Flower of Life 2000+ Workshop, Talent Oregon

so....which bar is your favorite?

Okay.............hottest question of the year award goes too.........

Being healthy.

hersheys?

dagoba is owned by hershy

about the sale of dagoba from freddy himself...

no more dagoba for me

Hemp fabric has been attracting a great deal of attention because of its potential to neutralize electromagnetic waves, radioactive rays, ultraviolet rays, etc.

Heartsong Chai Hut Grand Opening Oct. 21

WeDon'tNeedNoWater: Ashland Post-Burn Decompression Party this Sat. Sept. 9th

TIME TO GET TICKETS

Recall

off subject....looking to convert veggie cars in ashland

EIEIO! Animal Costume Ball benefit for Lomakatsi featuring desserts by Dagoba!

Looking for space to put up small dome

Fair Trade Chocolate

Yum Yum

*****

soo you at the Dagoba Solstice Ball 12-17-2005

a moment with dagoba.

DAGOBA Organic Chocolate 's topics - tribe.net