Forum Activity for @Melanie Flores

Traveling to Dominican Republic and to source organic cacao. Can you help me?

Posted in: Travels & Adventures

i will be taking a trip to the dominican republic this august for one week. I will be in the south central region. does anyone have any information and/or contacts for organic cacao beans over there? any help is greatly appreciated!thanks,-melanie
updated by @Melanie Flores: 04/22/15 01:50:30

Venezuela's Cacao Plantations Stir Bitterness

Posted in: News & New Product Press (Read-Only)

Bureaucracy is the choke-hold on the pent-up energy of many a business in Latin America. We face similar issues in Ecuador in producing chocolate from local cacao, but fortunately the export process is not as onerous as the one mentioned here.

Venezuela's Cacao Plantations Stir Bitterness

Posted in: News & New Product Press (Read-Only)

There is an interesting article on the current state of the cacao industry in Venezuela in today's (July 29, 2007) NY Times (registration may be required after two weeks from today). Don't miss the video featuring grower Kai Rosenberg with footage of the drying patio in Chuao.From the article:

Venezuela produces about the same amount of cacao as it did three centuries ago: 15,000 tons a year, less than 1 percent of global cacao output. But that amount stirs the passions of critics and devotees, turning a luxury crop destined for foreigners into a contentious, and sometimes violent, political issue. Cacao from here is so desirable that European chocolate makers sometimes engage in cut-throat competition to gain access to it. Chocolatiers talk of the unique factors here on the Caribbeans edge in a way that resembles the got de terroir, or taste of the earth, crucial to fine wines.Venezuela is in a league of its own, said Gary Guittard, a California chocolate maker who buys Venezuelan cacao. It takes years to develop the uniqueness of the best cacao, maybe 20 or 30 years, maybe 100, so other nations need to catch up.Viewed as a treasure abroad, cacao is seen differently by many Venezuelans, from the president to the poor. A loophole for this nature reserve allows cacao haciendas to dot the forest, near villages populated by descendants of African slaves and near poor migrants who live in squatter villages in the park....Despite partnering with the government in a cacao venture in Barinas, Mr. Chvezs home state, Chocolates El Rey, a leading company in Venezuelas gourmet chocolate industry, was powerless to stop squatters who invaded the farm earlier this decade and still occupy it.We could be a world leader with cacao, what beef is for Argentina or rice for Thailand, said Jorge Redmond, Chocolates El Reys chief executive, reflecting on the industrys upheaval. Instead were faced with 52 different permits to export a container of our product, compared with four steps to export when Chvez came to power.

updated by @Clay Gordon: 12/13/24 12:16:07

Is Chocolate Healthy? II

Posted in: Opinion

Thanks Samantha!When reading your blog post some time earlier my attention was rather captured by oither connections (very comprehensible!) and I must have overread milk proteins...

Is Chocolate Healthy? II

Posted in: Opinion

I've confronted this quite complex topic when writing for a womens weekly etc. and managed to stay away for statements like chocolate is THE healthy food.Now I am in a different role as translator. I do understand what the author is saying but being quite a science minded person I simply would like to know if this is really convincing.This is from the chapter about anticancer foods:Mixing dairy products with chocolate cancels the beneficial effects of the molecules of cocoa. Avoid milk chocolate.Neither the author nor the publisher seems to be aware, this statement raises a question why. Well, maybe reading analytically what I am translating I am particularly critical about this chapter, maybe this is only a statement to fill a couple of linesAs beneficial molecules are mentioned a number of antioxidants, proanthocyanidins and many polyphenoles.Surprisingly, processing is not even mentioned when addressing chocolate while speaking about tea there is a note: the black tea is fermented, a process that destroys a large proportion of its polyphenols, so only green tea is recommended.A translator is allowed to have her doubts, isnt she?

Is Chocolate Healthy? II

Posted in: Opinion

Mark:Do you have a reference to cite for the 80% figure? If I think I understand what you're saying then if (say) a serving of chocolate has 100 calories from fat the actual update/metabolization of those 100 calories is only 20?Also, found a citation specifically on anthocyanin intake affecting cholesterol:Source: American Journal of Clinical NutritionPublished online ahead of press, doi:10.3945/ajcn.2009.27814Anthocyanin supplementation improves serum LDL- and HDL-cholesterol concentrations associated with the inhibition of cholesteryl ester transfer protein in dyslipidemic subjectsAuthors: Y. Qin, M. Xia, J. Ma, Y. Hao, J. Liu, H. Mou, L. Cao, W. LingIncreased intakes of antioxidant anthocyanins may improve levels of HDL and LDL cholesterol, according to results of a new human study with 120 people.Consumption of berry-derived anthocyanin supplements resulted in a 13.7 per cent increase in levels of HDL cholesterol, and a 13.6 per cent reduction in levels LDL cholesterol, according to findings published online ahead of print in the American Journal of Clinical Nutrition.[snip ... ]In terms of the potential mechanism, the activity of a protein called plasma cholesteryl ester transfer protein (CETP) was studied. CETP works by collecting triglycerides from LDL and exchanging them for cholesteryl esters from HDL, and also the reverse.Supplements of the anthocyanins was found to reduce the activity of CETP by 6.3 per cent, while CETP activity fell by only 1.1 per cent in the placebo group, said the researchers.The change in HDL cholesterol was negatively correlated with the change in CETP activity, they wrote. The change in LDL cholesterol was positively correlated with the change in CETP mass, they added.Anthocyanin supplementation in humans improves LDL- and HDL-cholesterol concentrations and enhances the cellular cholesterol efflux to serum, wrote the researchers. These benefits may be due to the inhibition of CETP, they concluded.

Is Chocolate Healthy? II

Posted in: Opinion

This just in on adding stuff to chocolate to make it healthier:

New blend makes antioxidant rich chocolate easier to create, says Wild Chocolate products full of natural antioxidants are growing in popularity as consumers associate antioxidants with healthy living.But to create antioxidant rich products manufacturers normally have to buy special quality cocoa beans, with high levels of antioxidants. Furthermore, processing has to be gentle to ensure that the finished product is still high in antioxidants, said a Wild spokesperson.Natural powder blendWith its new natural powder blend, Wild plans to make it easer for chocolate makers to formulate antioxidant rich chocolate products.The blend itself contains plant extracts from green and white tea as well as green rooibos and grape seeds, which all have high and standardised levels of polyphenols, according to Wild.The powder blend can be added to chocolate bars or pralines, with or without fruit fillings, to boost antioxidant levels and allow manufacturers to use less rarified cocoa beans.In addition, the blend can be added to the chocolate mass after conching so that the polyphenols, or antioxidants, are not destroyed by the processing.The consistency and taste of the chocolate is unaffected by the addition of the powder blend, said the company spokesperson.

Is Chocolate Healthy? II

Posted in: Opinion

Samantha, Looking into this reference. I learned about it a while ago, but with so much going on I've forgotten where I learned this. I have a contact with Forest so will try that route. -Mark

Is Chocolate Healthy? II

Posted in: Opinion

Oooh boy, a big can of complex biochemicals on this one. I am replying to all. I've been doing research into chocolate and it's health benefits for quite a while (read years) and have been giving lectures at medical conferences for many years on this subject (with a lot of help from medical folks and scientists).Chocolate contains a whole host of phenolic compounds and antioxidants. It is quite true to say that cacao beans right out of the pod contain the most compounds, however there is no chocolate flavor at all (as I am sure that most of you who have been down into the cacao growing lands have tasted). Bitter, astringent, unedible. Due to the fermenting, drying and roasting and the process to make chocolate (which creates all the flavor) the phenolic compounds are reduced. However, it is patently not true to claim that this process destroys all the health giving antioxidants. In fact, plain dark chocolate, say a 70%, has ORAC units off the charts, quite higher then most fruits (even the "new" fruits such as acia, mangostein, noni, goji, etc...). Some of the recent research states that one only needs to consume 5g a day to get plenty of antioxidants from this source. Anyone remember how much 5g actually is? I don't know anyone who just eats that little in one sitting, not me.The claim that "raw chocolate" (a contradictory statement) contains more phenolic compounds then chocolate is true, technically, but if you look at the actual numbers you will see that "raw chocolate" only contain between 1% to 20% greater compounds then say a 70% chocolate. I wonder why I would sacrifice flavor just to get a little more antioxidants?It is also true that the dutching process (alkalizing) removes up to 80% of all the 'health giving benefits'.There is plenty of research articles out there, just do a search on the nets. The Kuna indian research is now old stuff, been around for over 5 years. A lot of recent work continues to look at the effects on cardiovascular health and on the circulatory system in general. One study found that after one hour of consuming a cup of non-alkalized cocoa the micocirculation in the skin was increased significantly and the effects lasted for 4 hours. This is good news for elderly folks!Clay, your statement about the cocoa butter being 'technically saturated' is only partially true. It is the stearic and palmitic acids are saturated but the oleic and linoleic are not. In addition, the body transforms the stearic acid into oleic acid. Most of the cocoa butter is so poorly digested that approximately 80% just passes through the system. In addition, the cholesterol load is pretty much neutral. Many of the phenolic compounds are responsible for the metabolism and regulation of this process.I am not a big fan either of everyone jumping on the big band wagon that chocolate is the panacea to heal all or even to get your daily dose of health giving compounds. Even though there is a lot of positive research (amidst all the controversy) a lot does depend upon the source, methods and types/styles of consumption. And too, so far most of the research is ongoing, nothing totally solid. Plus, how much added junk and sugar is in the chocolate? As Andrew Weil likes to put it: "dark chocolate should be put onto the food pyramid up near the top in regulated doses, but not to the exclusion of a healthy balanced diet" -Nutrition & Health conference, Tuscan, AZ, 2005.As to the Xocia stuff - it is not chocolate. It IS unprocessed cacao beans, and from what I can tell, not from a very good bean source. I've tasted raw criollo and trinitario and they are not as unedible as forastero. Nor is the claim by that multilevel marketing company that they are the "first" to develop and patent "cold extraction" true (sorry folks, but Mars corp is). Even Mars is now making chocolate with added phenolic compounds. I've not tried it because the bean source is not to my liking, plus due to the added ingredients that make it reprehensible to me, and too sweet. I also do not like the uneducated hype that is behind Xocia, don't like the flavor, and the cost is at the same level of extremely high quality dark chocolate (that IS worth the price).Anything else?

Is Chocolate Healthy? II

Posted in: Opinion

Ted:I have to agree with Samantha on this one: when you make claims like "Now, with this state-of-the-art, cold-pressed method, solid chocolate (bars) have the exact same nutritional components as in their raw powdered form" I think you have to be able to back them up. I've know about Xocai since very early days and if I felt comfortable with the company's claims (and with the product itself - I don't like either the taste or the texture) I would be representing it myself.There are a lot of people on TheChocolateLife who are interested in knowing about the patent and other independent verification of the claims. For example, Brunswick labs could analyze a sample of nibs before pressing and (with sufficient proof that the chain of custody was not broken) the powder cold-pressed from those nibs. Otherwise there is no way to validate the claim, "the exact same nutritional components."I've been looking for this support for years, perhaps you can get it for us?

Is Chocolate Healthy? II

Posted in: Opinion

Sam:I was looking for the patent (it's been awarded, apparently, to a chocolate manufacturer in Belgium) and I saw that your reply, above, appeared as the #9 hit in Google for the search 'patent cacao cold-pressed' - after only 12 hours.I guess Google sees TheChocolateLife as being an authority on subjects about chocolate.

Is Chocolate Healthy? II

Posted in: Opinion

Sorry to say Frank, but this subject must be to Xocai spammers what a nice jar of red syrup is to hummingbirds: irresistible.I have to agree with Clay in that chocolate should not be viewed as THE path to a healthy life, but rather as an added benefit of eating something we all enjoy.

Is Chocolate Healthy? II

Posted in: Opinion

Frank, it is the antioxidants (among other ingedients) in raw cacao that bring increased cardiovascular health, when consumed. The problem is that when most chocolate is made or 'dutched', these antioxidants are lost, just like when you loose the nutrients in vegetables when they are cooked. So it can not be assumed that because raw cacao has 'built-in health', that all chocolate is healthy. The only way to lock in the antioxidants is the patented, cold-press method. Most chocolate is NOT made this way. The patented, cold-pressed method is virtually the only method that can deliver hard chocolate with the same nutrients and ingredients as raw cacao in its powder form.Clay mentioned below that "...consuming relatively unprocessed cacao in the form of a beverage, not solid chocolate bars as we think of chocolate, makes a huge difference when interpreting the findings of the study." Now, with this state-of-the-art, cold-pressed method, solid chocolate (bars) have the exact same nutritional components as in their raw powdered form.More at http://www.mydrchocolate.com and http://www.theworldsgreatestchocolate.com .

Is Chocolate Healthy? II

Posted in: Opinion

Frank:I don't think you'll find anyone on TheChocolateLife who disputes that chocolate (or more accurately cacao) is a part of a healthy diet and can have a positive affect on virtually every system in the body. Where I think you'll find dispute is the extent to which chocolate is "healthy." Some see chocolate as a panacea for virtually every possible ailment - chocolate alone can cure cancer, diabetes, and depression and improve your libido while helping you achieve your ideal body weight at the same time. Others see more subtle benefits.In the Kuna study, from what I remember, the subjects were consuming relatively unprocessed cacao in the form of a beverage, not solid chocolate bars as we think of chocolate. This makes a huge difference when interpreting the findings of the study.From what I've learned, it's impossible to point to a single chemical constituent of chocolate and say, "This is where the health-giving properties lie." Chocolate is a complex food and it is very likely that it is both the variety and the quantity of chemicals in chocolate that make it so "healthy." Even the fat in cocoa is a "good" fat even though it is technically saturated, and there is evidence which suggests that it is cocoa butter which has an effect on cholesterol metabolism.However, there is a great deal of debate (and a whole lot of contradictory research) on how various forms of processing contribute to the degradation of the health-giving chemical constituents of chocolate. A number (i.e., 70 percent) is not an indicator of whether chocolate is healthy for you - it depends on many complex factors starting from the original levels of these chemicals in the cacao seed and including all of the post-harvest processing and other processing steps. In a perfect world you'd run an ORAC test (and several other, related analyses) on EVERY BATCH of chocolate in order to understand what that specific batch contains. It is impossible to accurately generalize.The irony is that pretty much everything that's done to make chocolate taste better is done at the expense of the health-giving chemicals in the chocolate.Another challenge is that chocolate is a high-fat food and so eating enough chocolate to get adequate nutritional benefits often carries a hefty load of calories. So my advice has always been to see the health and wellness potential of chocolate as a benefit of eating chocolate, not a reason for eating chocolate. I also counsel seeing chocolate as one part of an overall approach to diet which also incorporates reducing or eliminating red meats and most prepared foods in favor of as much fresh, raw foods as you can accommodate.

Is Chocolate Healthy? II

Posted in: Opinion

Is Chocolate Healthy? IILets try this again, assuming it wont be spammed.Here are two links with research to support the health benefits of chocolate and the authors opinions as to why. or what is the active ingredient conferring the health benefits.The San Blas Kuna refers to the Kuna indigenous people living on islands off the eastern (northern) coast of Panama. Actually their homeland is a group of islands sub-nation on the Gulf or Caribbean coast of Panama.Compared to the mainland refers to poorer health of the Kuna when they migrate to Panama City and other parts of the country and settle there to live.From the abstract on med. science:Despite the other possible explanations for the large differences in deaths from cardiovascular disease and cancer with an array of possible confounding factors, it is improbable that these could abolish the cardiovascular and cancer protective effect observed among the San Blas Kuna as compared to the mainland. http://www.news.ucdavis.edu/search/news_detail.lasso?id=7599 http://www.medsci.org/v04p0053.htm cardiovascular and cancer protective effect observed Correct me if Im wrong , but my understanding is that these American and German university researchers, early on, expected to find a genetic component in these Kuna Peoples which gave them extremely healthy hearts, very low blood pressure and prevented hardening of the arteries. But that didnt make sense when later, some of their friends and relatives from the San Blas islands moved inland and developed cardiovascular problems (at the same rate as the Hispanic Panamanians).My Question: If all of the above is scientifically sound, and if it is epicatechin , a flavaol, which is the active ingredient in chocolate which is believed to cause increased cardiovascular health; if this chemical is present and active in Kuna cocoa, can we then say that our chocolate is also heart healthy? Has anybody seen any research to that effect?Just wondering.
updated by @Frank Schmidt: 05/05/15 03:39:15

Is Chocolate Healthy?

Posted in: Opinion

All of Mr Cera's other contributions have been deleted because they were determined to be spam. Mr Cera has been warned that continued postings of this nature will result in his membership being revoked.

Is Chocolate Healthy?

Posted in: Opinion

Oh we're just a clever little spammer aren't we? NOT!

Is Chocolate Healthy?

Posted in: Opinion

Why would you say that chocolate isn't good for you, healthwise? There are numerous studies suggesting otherwise. Chocolate contains more antioxidants than green tea or red wine, for example. It's really dependant upon the type of chocolate and the amount consumed that can and usually makes chocolate 'bad' for you, Of course, the more cacao in the chocolate, the less sugar and more medicinal benefits you gain, and even more so if you're consuming cocoa.And you response to having chocolate as a moment of peace, it's by no accident that chocolate can cause blissfulness. It's truly a comfort food becuase chocolate contains a myraid of chemical compounds which effects mood. I'm not an expert by anymeans but chocolate is found to affect serotonin levels and chocolate contain theobromine, which affects the nervous system leading to mental and physical relaxation, etc etc.Fudge cake doesn't do it for me, but I have had hot chocolate paired with rich chocolate desserts that sent my giddiness through the roof. No doubt, chocolate is mind altering, I've had it happen personally and love it!

Is Chocolate Healthy?

Posted in: Opinion

We all know that chocolate is not healthy for the body, but what about the soul. Chocolate relives many peoples tensions and aches. For some it is their one moment of relaxtion, of complete peace. I was just wondering whether any of you have ever felt this way about chocolate. I know I do with a nice piece of Fudge Cake. Fudge Cake
updated by @Micheal Cera: 04/20/15 11:34:06

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

i am a cocoa farmer from east africa, and i am able to supply any quantity of cocoa bean requested Contact me soonest if interested lopezmariam3@gmail.com

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

I think you have been directed to the best suppliers out there. I also want to use this opportunity to alert you of our company. Cocoa Beans Ltd was created in 2009 and we have been the leading supplier of Cocoa in our local community and battling to the best exporters in Cameroon. Contact me at larryheight189@gmail.com for more information regarding our products and affordable prices.

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

"directory of farmers or importers" here-i think it could be a really good idea..

updated by @Samson: 06/08/15 03:17:50

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

I can help you source Costa Rican Matina Cocoa. Shoot me a message and we can chat details. Organic fine beans.

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Hi Bertil,

Would you mind getting in touch with me so I can try a small quantity/sample?! Thank you, Tyler

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Dear Steve,

We have irrigated cacao plantations in the south of Bahia (Brazil) where we produce high quality cocoa. We mechanized all the process and we are expecing to have +/- 300 MT this year and 500 MT in 2012.
Please find more information, pictures and video on our website .

If interested, please contact me by email on ogonovszky@gmail.com

NB: We don't have an organic certification

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Hi Eric,

Glad to hear you are back. I am still dealing with the aftermath of a divorce myself.

Would love to sample your cert. organic nibs if you have any? I love the stuff from madagascar.

Best,
Steve

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Hi Edwin,

I would love to try a sample of your beans/nibs. Are they certified organic?

Best,

Steve

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Hi Brian,

We are looking for about 200KG, 90% fermented.

We are most interested in nibs. The 50C is not necessarily a deal killer. We would need to inspect a sample.

If you could connect me to a good contact, I would greatly appreciate it!

Best,
Steve

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Thanks Duffy!

Steve

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Hi Bertil,

Thanks for this prospect. I would like to purchase a small sample from you if possible.

Best,

Steve

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Hi Steve,

We grow NOP Organic Certified Cocoa in Madagascar and supply most of the top quality chocolate makers in Europe and in the US. Please feel free to contact me for more information. We keep an inventory in the US and have no problem in delivering small quantities. Kindest regards, Bertil

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

I have some organic, fair trade here in the states. Not a whole lot left. Only about 2MT

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Hey. I sell several varieties of organic beans. Peru, madagascar, ecuador, dominican republic. I was out of the game for quite a while due to divorce and several other things but am up and running again.

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Brilliant will do, many thanks

Kate

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Hi Kate,

Try Santiago Paz at santiagonorandinoatyahoo.es - that is who I have been dealing with. I've just ordered 500kg from them as the test samples they sent were very interesting.

Regards,

Duffy

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Hi Duffy

Currently looking for a supplier of Peruvian beans too, much appreciate if you could send me contact details.

Kate

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

hi from peru steve. i agree with duffy cepicafe has good quality. i'm in tingo maria right now and the naranjillo coop has organic and fair trade cert.to the north in tarapoto acopagro has cert i believe. and there is probably someone with organic cert in the cusco growing area. most of the beans from naranjillo and acopagro are ccn-51 with some other stuff mixed in. piura has better genetics, cusco i'm not sure.

whatvolume are you looking for?

quality specs? (fermentation level, etc), do you care about genetics?

any other specs?

all fermented and sun dried beans in peru will have gone over 50C in post-harvest, if thats a dq then peru will not be for you. many of the large coops buy beans at 9-12% humidity and finsh drying in a gas dryer, which may affect you as a raw producer. i know most of the people in the industry here if you want to talk to any of them let me know i can connect you, directly or through appcacao or the ag ministry.

saludos

brian

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Steve,

Check out Cepicafe for Peruvian beans. Quality is excellent - just about to get some myself - and they are certified Fairtrade and organic I believe. If you need a contact let me know and I will send you the details.

Duffy

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

Currently looking for Cacao from Madagascar, Venezuela, and Peru. If anybody has any leads on good sources, please let me know.

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds ARCHIVE

I am looking for new, good and reputable sources of certified organic cacao beans. Is there anybody on this forum in the business of selling beans/nibs/butter to chocolatiers? Perhaps a directory of farmers or importers exists? Any help would be much appreciated!
updated by @Sacred Steve: 04/07/25 13:00:14

Teaching young children about chocolate

Posted in: Uncategorized

I completely agree. This workshop is a two hour one. There will 150 children moving from station to station. Total 7 stations-3 are on hands and 4 are activites connected to chocolate. So I don't think this is the right opportunity to teach moderation! BTW, this moderation is true for many areas in life, and many adults were not taught moderation...Have you had too much fudge cake that you choose this example? Just joking, of course!!Thanks for a reply. Still searching for coloring pages.

Teaching young children about chocolate

Posted in: Uncategorized

I am running a workshop for the families of beer factory nearby (!). The activity is mostly children oriented. One of the activites will be a table where kids can draw. I want coloring pages with chocolate related pictures. I found very little-a cacao pod, the mayan wall mural of a tree, a leaf. Does anyone here know of a source I can find? I attached what I found.Thanks
updated by @Ilana: 04/18/15 05:30:27