Today is Blog Action Day. Founded in 2007, this yearly online event "...brings together bloggers from different countries, interests and languages to blog about one important global topic on the same day." This year's theme is "The Power of We". For Blog Action Day I chose to interview Martin Barrett, Co-Owner of Sozo Friends. [Sozo is Greek for "to save" or "to keep safe."] Martin has used his experience as a winery owner and a volunteer to create a lineup of high quality wines, and donating funds to provide meals for each bottle sold. The number of meals provided per bottle sold is listed on the front of the label. We spoke about the impact of his community work, how to build an organization that can have a consistent, long-term impact, and getting people involved personally and not just financially. Martin also had some inspiring words for turning "I" into "We." Finally, I discovered that Martin is quite the cook. He provided me with some of his favorite food pairings with his wines, with many of the dishes coming from notable chefs and restaurants in Seattle. This month Sozo is celebrating the donation of over 100,000 meals since the company was founded.
Tell me about your background in volunteering and community work. How was it influential in founding Sozo Friends?
My volunteer work revolved mostly around Young Life [a faith-based youth outreach program]. My first real encounter with the plight of many urban kids came as a sophomore in college. I was taking one of my Young Life kids to his home in High Point [a low income project in West Seattle] after an event. He told me I might not want to come into the project but I said no problem. He directed me to his house. It was not much. There were several men standing out front, the kid said they were dealers or came by to "see" his mom. I noticed the kid always ate huge amounts of food whenever we were together, I realized at that point they this was due to there being no food in his house. It was at that point that I knew that just having fun events where we talked about Jesus was not enough. I had to get involved in new and different ways in the life of poor urban kids. That led to 14 years of volunteering, sometimes 50 hours per week, to help friends in the city who are struggling. Without friendships with the poor, Sozo would not be; there would be no point.
With all the avenues available to fight hunger, why did you choose to start a wine brand to do so? What makes your approach different?
We wanted to build something sustainable, which required:
- Be sure to do it out of joy, not anger.
- It is ok to be small
- Be glad that you GET to serve and delight on those you are able to help, not those you are not.
- Don't try to be everything.
- Getting the credit is way overrated.
- Serve those you are laboring with.
Click for some fantastic food and Sozo wine pairings courtesy of Martin!
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Fantastic Food and Sozo Wine Pairings
Our greatest nightmare would be to hear, "The wine is OK, but I bought it for the kids." We do not tell restaurants the good the wine provides until they have said they like the wines and think they are a good value. Then we share what Sozo means and what the "5 Meals" means. We are distinct in that we tell folks exactly what the purchase of the wine achieves; 5, 10, 15 or 25 meals. No one has to wonder. Every glass provides 1 to 5 meals. We are the only winery I know that has wines that have won Best of Class, Gold Medals, Silver Medals, and even a Bronze at the top International Competitions which were crafted specifically to food those in need.
- -Humanity Riesling paired with Canlis' Jason Franey's Chilled Peach Soup. Made it for my son's rehearsal dinner. The flavors and the weight are a perfect match.
- -Potential Pinot Noir with Tilikum Place Cafe's Ba Culbert's Duck Confit with White Beans.
- -Abundant Mourvèdre Blend with Sazerac's Jason McClure's Roasted Poblano, Arugula, and Anchovy Salad topped with shaved Parmigiano-Reggiano. Absolutely killer! Made for my son's rehearsal dinner.
- -Generosity Syrah Temparanillo Blend with South Carolina Rubbed Ribs. Rehearsal dinner again.
- -Contribute Cabernet with Bizzarro's killer puttanesca sauce on their homemade pasta.
- -Bountiful Bordeaux Style Blend with Bone-In Rotisserie Leg of Lamb with grilled green onions and organic carrots, dipped in Coterie Room's Brian McCraken and Dana Tough's smoked Romesco Sauce.
- -Balance Rhone Blend with Boka's Boka Burger, Truffle Fries, or Spicy Tomato Soup.
I received samples of these wines, and made a donation to Food Lifeline to provide an equivalent number of meals as if I had purchased them.