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"disqusTitle": "If TV's Your Cup Of Tea, Try A Character-Infused Blend",
"title": "If TV's Your Cup Of Tea, Try A Character-Infused Blend",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61109\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/371331_custom-c44fa945fb40b1f31f60c0198987baf7a433d80c-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/371331_custom-c44fa945fb40b1f31f60c0198987baf7a433d80c-s40.jpg\" alt=\""What is a 'tea blend?'" is a <em>Downton Abbey</em>-inspired mix of almond, vanilla and cream teas accented with rose hips. Photo: Sasha/Adagio Teas\" width=\"1120\" height=\"700\" class=\"size-full wp-image-61109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"What is a 'tea blend?'\" is a \u003cem>Downton Abbey\u003c/em>-inspired mix of almond, vanilla and cream teas accented with rose hips. \u003cbr>Photo: Sasha/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178453653/if-tvs-your-cup-of-tea-try-a-character-infused-blend\">The Salt at NPR Food\u003c/a> (04/29/13)\u003c/p>\n\u003cp>Apparently, fan fiction and fan art aren't the only options for expressing your love of \u003cem>Sherlock, Doctor Who\u003c/em> and \u003cem>The Hunger Games\u003c/em>. There's also tea.\u003c/p>\n\u003cp>If you visit the online tea store of Adagio Teas, you'll find a collection of \"\u003ca href=\"http://www.adagio.com/signature_blend/most_popular.html?SID=a92dc9edbd6d9ac5a24acb00c171044b\">Fandom Blends\u003c/a>.\" They're the teas that customers have mixed and named after characters in favorite TV shows, books, movies and comics.\u003c/p>\n\u003cfigure id=\"attachment_61110\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/doctorwhohoriz_custom-cefca48d9d54817d2209f5f8865392e6c54b743e-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/doctorwhohoriz_custom-cefca48d9d54817d2209f5f8865392e6c54b743e-s40.jpg\" alt=\""Eleven," one of Cara McGee's blends inspired by the new <em>Doctor Who, </em>is described as "quirky and dark." Amy Pond — a blend in honor of one of the doctor's recent time-travelling companions — is a fiery orange, cranberry and rooibos vanilla c. Photo: Cara McGee/Adagio Teas\" width=\"1120\" height=\"365\" class=\"size-full wp-image-61110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Eleven,\" one of Cara McGee's blends inspired by the new \u003cem>Doctor Who, \u003c/em>is described as \"quirky and dark.\" Amy Pond — a blend in honor of one of the doctor's recent time-travelling companions — is a fiery orange, cranberry and rooibos vanilla c. Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>The company started allowing customers to create their own blends on the website in 2008. But the service really didn't take off until about a year ago, when comic artist Cara McGee decided to blend some \u003ca href=\"http://www.adagio.com/signature_blend/group.html?group=26&SID=2c4bdc9353ebe72a8fab237ba151c059\">Sherlock teas\u003c/a> on a whim. She was initially inspired by a \u003ca href=\"http://www.cafepress.com/+moriar-tea+gifts\">Moriar Tea graphic\u003c/a> that played on the name of the detective's archnemesis, Moriarty.\u003c/p>\n\u003cfigure id=\"attachment_61111\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sherlockhoriz_custom-46aeafc50a702d74afeeb44b673661a611ac90a2-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sherlockhoriz_custom-46aeafc50a702d74afeeb44b673661a611ac90a2-s40.jpg\" alt=\"Two of McGee's teas inspired by the latest BBC incarnation of Sherlock Holmes and his trusty sidekick. Photo: Cara McGee/Adagio Teas\" width=\"1120\" height=\"365\" class=\"size-full wp-image-61111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of McGee's teas inspired by the latest BBC incarnation of Sherlock Holmes and his trusty sidekick. \u003cbr>Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Adagio's site offers more than a thousand user-created \"fandom teas\" that anyone can purchase. McGee herself has made about 150 blends, and she's designed her own label art for them. So why express your fandom in teas?\u003c/p>\n\u003cfigure id=\"attachment_61112\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/hobbithoriz_custom-a6385dd9d6ea46ac4be0b71bf6ac95cdd1b5a9b5-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/hobbithoriz_custom-a6385dd9d6ea46ac4be0b71bf6ac95cdd1b5a9b5-s40.jpg\" alt='McGee calls \"Bilbow Brew\" -- inspired by <em>The Hobbit --</em> her current favorite fandom blend. It combines Irish breakfast, sweet potato and vanilla green teas, and tastes \"kind of like breakfast in the Shire,\" she says. \"Smaug,\" on the other hand, has lapsang souchong, candy cane and ginger teas in it. Photo: Cara McGee/Adagio Teas' width=\"1120\" height=\"365\" class=\"size-full wp-image-61112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McGee calls \"Bilbow Brew\" -- inspired by \u003cem>The Hobbit --\u003c/em> her current favorite fandom blend. It combines Irish breakfast, sweet potato and vanilla green teas, and tastes \"kind of like breakfast in the Shire,\" she says. \"Smaug,\" on the other hand, has lapsang souchong, candy cane and ginger teas in it. Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's not just something that another person can look at on their screen,\" McGee says, \"but they can actually order it and have it in their hands. And unlike a shirt or other merchandise, you can really experience it.\"\u003c/p>\n\u003cfigure id=\"attachment_61113\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/38478_custom-2fbcb690a14ed4a58ceeff166afc3835b28abb50-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/38478_custom-2fbcb690a14ed4a58ceeff166afc3835b28abb50-s3.jpg\" alt='\"Sellsword Spirits\" was inspired by Bronn from <em>Game of Thrones.</em> Photo: Aun-Juli Riddle/Adagio Teas' width=\"250\" class=\"size-full wp-image-61113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Sellsword Spirits\" was inspired by Bronn from \u003cem>Game of Thrones.\u003c/em> Photo: Aun-Juli Riddle/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>ThinkGeek is another company selling geeky beverages (specifically, Star Wars-themed), but the flavors aren't crowdsourced, and there are only three currently for sale: Star: \u003ca href=\"http://www.thinkgeek.com/product/ea88/?cpg=cj&ref=&CJURL=&CJID=297616\">Vader's Dark Side Roast Coffee\u003c/a>, Dagobah Green Tea and Hoth Cocoa.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ilya Kreymerman, Adagio's chief technology officer, says he doesn't know of other food or beverage companies out there that let the consumer design their own flavor — especially not ones based on TV and book characters. \"Tea lends itself well to that,\" he says. \"Historically, people tended to create their own blends and share them.\"\u003c/p>\n\u003cp>We haven't come across other crowdsourced fan foods like Adagio's, but if you have, let us know. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178453653/if-tvs-your-cup-of-tea-try-a-character-infused-blend\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "It looks like tea is joining the ranks of fan fiction and fan art as an option for expressing your love for the likes of everything from \u003cem>Downtown Abbey\u003c/em> and \u003cem>Doctor Who\u003c/em> to \u003cem>Game of Thrones\u003c/em> and \u003cem>The Hunger Games\u003c/em>. One company is selling crowdsourced fandom blends inspired by customers' favorite TV shows, books, movies and comics.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61109\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/371331_custom-c44fa945fb40b1f31f60c0198987baf7a433d80c-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/371331_custom-c44fa945fb40b1f31f60c0198987baf7a433d80c-s40.jpg\" alt=\""What is a 'tea blend?'" is a <em>Downton Abbey</em>-inspired mix of almond, vanilla and cream teas accented with rose hips. Photo: Sasha/Adagio Teas\" width=\"1120\" height=\"700\" class=\"size-full wp-image-61109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"What is a 'tea blend?'\" is a \u003cem>Downton Abbey\u003c/em>-inspired mix of almond, vanilla and cream teas accented with rose hips. \u003cbr>Photo: Sasha/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178453653/if-tvs-your-cup-of-tea-try-a-character-infused-blend\">The Salt at NPR Food\u003c/a> (04/29/13)\u003c/p>\n\u003cp>Apparently, fan fiction and fan art aren't the only options for expressing your love of \u003cem>Sherlock, Doctor Who\u003c/em> and \u003cem>The Hunger Games\u003c/em>. There's also tea.\u003c/p>\n\u003cp>If you visit the online tea store of Adagio Teas, you'll find a collection of \"\u003ca href=\"http://www.adagio.com/signature_blend/most_popular.html?SID=a92dc9edbd6d9ac5a24acb00c171044b\">Fandom Blends\u003c/a>.\" They're the teas that customers have mixed and named after characters in favorite TV shows, books, movies and comics.\u003c/p>\n\u003cfigure id=\"attachment_61110\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/doctorwhohoriz_custom-cefca48d9d54817d2209f5f8865392e6c54b743e-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/doctorwhohoriz_custom-cefca48d9d54817d2209f5f8865392e6c54b743e-s40.jpg\" alt=\""Eleven," one of Cara McGee's blends inspired by the new <em>Doctor Who, </em>is described as "quirky and dark." Amy Pond — a blend in honor of one of the doctor's recent time-travelling companions — is a fiery orange, cranberry and rooibos vanilla c. Photo: Cara McGee/Adagio Teas\" width=\"1120\" height=\"365\" class=\"size-full wp-image-61110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Eleven,\" one of Cara McGee's blends inspired by the new \u003cem>Doctor Who, \u003c/em>is described as \"quirky and dark.\" Amy Pond — a blend in honor of one of the doctor's recent time-travelling companions — is a fiery orange, cranberry and rooibos vanilla c. Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>The company started allowing customers to create their own blends on the website in 2008. But the service really didn't take off until about a year ago, when comic artist Cara McGee decided to blend some \u003ca href=\"http://www.adagio.com/signature_blend/group.html?group=26&SID=2c4bdc9353ebe72a8fab237ba151c059\">Sherlock teas\u003c/a> on a whim. She was initially inspired by a \u003ca href=\"http://www.cafepress.com/+moriar-tea+gifts\">Moriar Tea graphic\u003c/a> that played on the name of the detective's archnemesis, Moriarty.\u003c/p>\n\u003cfigure id=\"attachment_61111\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sherlockhoriz_custom-46aeafc50a702d74afeeb44b673661a611ac90a2-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sherlockhoriz_custom-46aeafc50a702d74afeeb44b673661a611ac90a2-s40.jpg\" alt=\"Two of McGee's teas inspired by the latest BBC incarnation of Sherlock Holmes and his trusty sidekick. Photo: Cara McGee/Adagio Teas\" width=\"1120\" height=\"365\" class=\"size-full wp-image-61111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of McGee's teas inspired by the latest BBC incarnation of Sherlock Holmes and his trusty sidekick. \u003cbr>Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Adagio's site offers more than a thousand user-created \"fandom teas\" that anyone can purchase. McGee herself has made about 150 blends, and she's designed her own label art for them. So why express your fandom in teas?\u003c/p>\n\u003cfigure id=\"attachment_61112\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/hobbithoriz_custom-a6385dd9d6ea46ac4be0b71bf6ac95cdd1b5a9b5-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/hobbithoriz_custom-a6385dd9d6ea46ac4be0b71bf6ac95cdd1b5a9b5-s40.jpg\" alt='McGee calls \"Bilbow Brew\" -- inspired by <em>The Hobbit --</em> her current favorite fandom blend. It combines Irish breakfast, sweet potato and vanilla green teas, and tastes \"kind of like breakfast in the Shire,\" she says. \"Smaug,\" on the other hand, has lapsang souchong, candy cane and ginger teas in it. Photo: Cara McGee/Adagio Teas' width=\"1120\" height=\"365\" class=\"size-full wp-image-61112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McGee calls \"Bilbow Brew\" -- inspired by \u003cem>The Hobbit --\u003c/em> her current favorite fandom blend. It combines Irish breakfast, sweet potato and vanilla green teas, and tastes \"kind of like breakfast in the Shire,\" she says. \"Smaug,\" on the other hand, has lapsang souchong, candy cane and ginger teas in it. Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's not just something that another person can look at on their screen,\" McGee says, \"but they can actually order it and have it in their hands. And unlike a shirt or other merchandise, you can really experience it.\"\u003c/p>\n\u003cfigure id=\"attachment_61113\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/38478_custom-2fbcb690a14ed4a58ceeff166afc3835b28abb50-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/38478_custom-2fbcb690a14ed4a58ceeff166afc3835b28abb50-s3.jpg\" alt='\"Sellsword Spirits\" was inspired by Bronn from <em>Game of Thrones.</em> Photo: Aun-Juli Riddle/Adagio Teas' width=\"250\" class=\"size-full wp-image-61113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Sellsword Spirits\" was inspired by Bronn from \u003cem>Game of Thrones.\u003c/em> Photo: Aun-Juli Riddle/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>ThinkGeek is another company selling geeky beverages (specifically, Star Wars-themed), but the flavors aren't crowdsourced, and there are only three currently for sale: Star: \u003ca href=\"http://www.thinkgeek.com/product/ea88/?cpg=cj&ref=&CJURL=&CJID=297616\">Vader's Dark Side Roast Coffee\u003c/a>, Dagobah Green Tea and Hoth Cocoa.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ilya Kreymerman, Adagio's chief technology officer, says he doesn't know of other food or beverage companies out there that let the consumer design their own flavor — especially not ones based on TV and book characters. \"Tea lends itself well to that,\" he says. \"Historically, people tended to create their own blends and share them.\"\u003c/p>\n\u003cp>We haven't come across other crowdsourced fan foods like Adagio's, but if you have, let us know. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178453653/if-tvs-your-cup-of-tea-try-a-character-infused-blend\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "So Jerry Seinfeld Called Us To Talk About Coffee",
"title": "So Jerry Seinfeld Called Us To Talk About Coffee",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61085\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seinfeld_coffee3_wide-bff17fcca284ab813afd85501c08fa9f14cb5689-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seinfeld_coffee3_wide-bff17fcca284ab813afd85501c08fa9f14cb5689-s40.jpg\" alt='In an episode of <em>Comedians In Cars Getting Coffee</em> called \"Larry Eats A Pancake,\" Jerry Seinfeld has coffee with Larry David. Photo: YouTube' width=\"1120\" height=\"630\" class=\"size-full wp-image-61085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In an episode of \u003cem>Comedians In Cars Getting Coffee\u003c/em> called \"Larry Eats A Pancake,\" Jerry Seinfeld has coffee with Larry David. Photo: YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130426_me_19.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee\">The Salt at NPR Food\u003c/a> (04/26/13)\u003c/p>\n\u003cp>\u003cem>According to Jerry Seinfeld's publicist, the comedian was listening to \u003c/em>\u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=178007479\">Coffee Week\u003c/a>\u003cem> on \u003c/em>Morning Edition\u003cem> and decided he had something to add. So he called up host Steve Inskeep. Here's what he shared, edited for brevity.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>On his new coffee habit\u003c/strong>\u003c/p>\n\u003cp>\"I just started. All those years on the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4183387\">TV series\u003c/a>, whenever we would have a scene in the coffee shop, they would say, 'What do you want to drink?' and I would say, 'I don't care,' so they would just give me a cup of black coffee and I would just touch it. I never liked it and I didn't understand it and I used to do a lot of stuff in my standup set in the '80s and '90s about how I don't 'get' coffee. I don't understand why everyone's so obsessed with this drink. ...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"And then something happened about five years ago. I started touring a lot, and we would have these great big, fun breakfasts in the hotel and [coffee] just seemed to go really well with the French toast — the sugar and the milk — and it just seemed like the perfect French toast companion.\"\u003c/p>\n\u003cp>\u003cstrong>On coffee meetings\u003c/strong>\u003c/p>\n\u003cp>\"I got married and I had a family and my entire day was not free for social interaction. And eating is annoying and difficult to arrange, [and it's] hard to choose places. And meeting someone for coffee suddenly seemed like a wonderful, compact, accessible and portable social interaction.\u003c/p>\n\u003cp>\"You don't even really need a place. But you feel like you're doing something. That is what coffee is. And that is one of the geniuses of the new coffee culture.\"\u003c/p>\n\u003cp>\u003cstrong>On coffee as a morning toy\u003c/strong>\u003c/p>\n\u003cp>\"I don't know what the top does. I don't know what the plastic stick does. I don't even really know what the sleeve does. But I want that little kit because this is my morning toy. And then — and this is gonna sound very naive, I really am very naive in a lot of areas — I didn't realize that caffeine has quite an effect on you. And that got to be another toy. So it's this big fun toy.\"\u003c/p>\n\u003cp>\u003cstrong>On caffeine\u003c/strong>\u003c/p>\n\u003cp>\"It's legal. It's not expensive. And they have a whole world for you with all their little words. It's just something to do. My theory is 98 percent of all human endeavor is killing time. This is a great way to do it.\"\u003c/p>\n\u003cp>\u003cstrong>On coffee rituals\u003c/strong>\u003c/p>\n\u003cp>\"I do a little thing about the way people shake the sweetener packet. You know, like they're all excited. I want to get all the granules down to one end. I love all these rituals.\"\u003c/p>\n\u003cp>\u003cstrong>On the best place for coffee\u003c/strong>\u003c/p>\n\u003cp>\"I don't give a damn. That's the beauty of it. It doesn't matter. That's the nearest place. I'll meet you there. And you know what? Coffee's all good. It's all good. As long as it's fresh, it's good. And it's always fresh in New York. ... I think we're a more productive society as a result.\"\u003c/p>\n\u003cp>\u003cstrong>On which coffee to order\u003c/strong>\u003c/p>\n\u003cp>\"I like it pretty basic. I've just started this espresso thing, but it's just milk and sugar. That's it. I don't want to talk that long to the guy or gal.\"\u003c/p>\n\u003cp>\u003cstrong>On instant coffee\u003c/strong>\u003c/p>\n\u003cp>\"I have that at my mother's in Florida at her condo. When she says, 'Do you want coffee?' And she had a — I think it was a Cuban packet — and I started rolling my eyes. 'Oh my God that's the coffee you have?' And she boils the water and opens the packet and puts it in there and you know what? It was pretty good.\"\u003c/p>\n\u003cp>\u003cstrong>On the secret to really enjoying coffee\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"You want the sophistication of the snob without the pretension of the snob. So you want to know what's going on, but don't be a fussbudget about it. You know what I mean?\u003c/p>\n\u003cp>\"When you go into Three Guys Coffeeshop on Columbus, don't complain that it's not as good as Gimme Coffee or Mudd or one of these places. Appreciate that for what that is. Know the difference, but don't be a pain in the ass about it.\"\u003c/p>\n\u003cp>\u003cstrong>On why coffee is so central to our culture\u003c/strong>\u003c/p>\n\u003cp>\"I think the answer is we all need a little help, and the coffee's a little help with everything — social, energy, don't know what to do next, don't know how to start my day, don't know how to get through this afternoon, don't know how to stay alert. We want to do a lot of stuff; we're not in great shape. We didn't get a good night's sleep. We're a little depressed. Coffee solves all these problems in one delightful little cup.\"\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=uAKV57mQuls]\u003c/p>\n\u003cp>\u003cstrong>On his show \u003cem>Comedians in Cars Getting Coffee\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\"I really wove the idea of this \u003ca href=\"http://www.npr.org/2012/07/18/156966558/seinfeld-hits-the-web-still-talking-about-nothing\">little show\u003c/a> that I'm doing on the Internet around this concept. I saw it as this swirling social hub of activity that was so handy and useful. That whole description of why it's great to meet someone for a cup of coffee — the ease, the simplicity, the compactness. And that it also obviously gets people talking. You have coffee and for some reason it makes you talk a lot. And I thought this is an interesting thing to try and capture. So that was my ambition of this little experiment — let me see if I can capture that energy of two people that are already quite voluble — they're comedians — and then you give them coffee — you caffeinate them, and then maybe that's a show.\u003c/p>\n\u003cp>\"After a lifetime in formal show business, I kind of had a theory that if you remove the structures of show business — the studio, the makeup, the microphone, the can we get you something to drink, the chair that you're screwed into — if you remove that, you'll get a different tone, a different dialogue. I wanted to get the dialogue that when you're standing on the sidewalk and you're kicking the curb and you're with a friend and neither of you really wants to go home and you're just standing there talking. That conversation, I thought, that's a 'talk show' that I'd like to try and see if I can get that in a bottle.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61085\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seinfeld_coffee3_wide-bff17fcca284ab813afd85501c08fa9f14cb5689-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seinfeld_coffee3_wide-bff17fcca284ab813afd85501c08fa9f14cb5689-s40.jpg\" alt='In an episode of <em>Comedians In Cars Getting Coffee</em> called \"Larry Eats A Pancake,\" Jerry Seinfeld has coffee with Larry David. Photo: YouTube' width=\"1120\" height=\"630\" class=\"size-full wp-image-61085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In an episode of \u003cem>Comedians In Cars Getting Coffee\u003c/em> called \"Larry Eats A Pancake,\" Jerry Seinfeld has coffee with Larry David. Photo: YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee\">The Salt at NPR Food\u003c/a> (04/26/13)\u003c/p>\n\u003cp>\u003cem>According to Jerry Seinfeld's publicist, the comedian was listening to \u003c/em>\u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=178007479\">Coffee Week\u003c/a>\u003cem> on \u003c/em>Morning Edition\u003cem> and decided he had something to add. So he called up host Steve Inskeep. Here's what he shared, edited for brevity.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>On his new coffee habit\u003c/strong>\u003c/p>\n\u003cp>\"I just started. All those years on the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4183387\">TV series\u003c/a>, whenever we would have a scene in the coffee shop, they would say, 'What do you want to drink?' and I would say, 'I don't care,' so they would just give me a cup of black coffee and I would just touch it. I never liked it and I didn't understand it and I used to do a lot of stuff in my standup set in the '80s and '90s about how I don't 'get' coffee. I don't understand why everyone's so obsessed with this drink. ...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"And then something happened about five years ago. I started touring a lot, and we would have these great big, fun breakfasts in the hotel and [coffee] just seemed to go really well with the French toast — the sugar and the milk — and it just seemed like the perfect French toast companion.\"\u003c/p>\n\u003cp>\u003cstrong>On coffee meetings\u003c/strong>\u003c/p>\n\u003cp>\"I got married and I had a family and my entire day was not free for social interaction. And eating is annoying and difficult to arrange, [and it's] hard to choose places. And meeting someone for coffee suddenly seemed like a wonderful, compact, accessible and portable social interaction.\u003c/p>\n\u003cp>\"You don't even really need a place. But you feel like you're doing something. That is what coffee is. And that is one of the geniuses of the new coffee culture.\"\u003c/p>\n\u003cp>\u003cstrong>On coffee as a morning toy\u003c/strong>\u003c/p>\n\u003cp>\"I don't know what the top does. I don't know what the plastic stick does. I don't even really know what the sleeve does. But I want that little kit because this is my morning toy. And then — and this is gonna sound very naive, I really am very naive in a lot of areas — I didn't realize that caffeine has quite an effect on you. And that got to be another toy. So it's this big fun toy.\"\u003c/p>\n\u003cp>\u003cstrong>On caffeine\u003c/strong>\u003c/p>\n\u003cp>\"It's legal. It's not expensive. And they have a whole world for you with all their little words. It's just something to do. My theory is 98 percent of all human endeavor is killing time. This is a great way to do it.\"\u003c/p>\n\u003cp>\u003cstrong>On coffee rituals\u003c/strong>\u003c/p>\n\u003cp>\"I do a little thing about the way people shake the sweetener packet. You know, like they're all excited. I want to get all the granules down to one end. I love all these rituals.\"\u003c/p>\n\u003cp>\u003cstrong>On the best place for coffee\u003c/strong>\u003c/p>\n\u003cp>\"I don't give a damn. That's the beauty of it. It doesn't matter. That's the nearest place. I'll meet you there. And you know what? Coffee's all good. It's all good. As long as it's fresh, it's good. And it's always fresh in New York. ... I think we're a more productive society as a result.\"\u003c/p>\n\u003cp>\u003cstrong>On which coffee to order\u003c/strong>\u003c/p>\n\u003cp>\"I like it pretty basic. I've just started this espresso thing, but it's just milk and sugar. That's it. I don't want to talk that long to the guy or gal.\"\u003c/p>\n\u003cp>\u003cstrong>On instant coffee\u003c/strong>\u003c/p>\n\u003cp>\"I have that at my mother's in Florida at her condo. When she says, 'Do you want coffee?' And she had a — I think it was a Cuban packet — and I started rolling my eyes. 'Oh my God that's the coffee you have?' And she boils the water and opens the packet and puts it in there and you know what? It was pretty good.\"\u003c/p>\n\u003cp>\u003cstrong>On the secret to really enjoying coffee\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"You want the sophistication of the snob without the pretension of the snob. So you want to know what's going on, but don't be a fussbudget about it. You know what I mean?\u003c/p>\n\u003cp>\"When you go into Three Guys Coffeeshop on Columbus, don't complain that it's not as good as Gimme Coffee or Mudd or one of these places. Appreciate that for what that is. Know the difference, but don't be a pain in the ass about it.\"\u003c/p>\n\u003cp>\u003cstrong>On why coffee is so central to our culture\u003c/strong>\u003c/p>\n\u003cp>\"I think the answer is we all need a little help, and the coffee's a little help with everything — social, energy, don't know what to do next, don't know how to start my day, don't know how to get through this afternoon, don't know how to stay alert. We want to do a lot of stuff; we're not in great shape. We didn't get a good night's sleep. We're a little depressed. Coffee solves all these problems in one delightful little cup.\"\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uAKV57mQuls'\n title='//www.youtube.com/embed/uAKV57mQuls'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>On his show \u003cem>Comedians in Cars Getting Coffee\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\"I really wove the idea of this \u003ca href=\"http://www.npr.org/2012/07/18/156966558/seinfeld-hits-the-web-still-talking-about-nothing\">little show\u003c/a> that I'm doing on the Internet around this concept. I saw it as this swirling social hub of activity that was so handy and useful. That whole description of why it's great to meet someone for a cup of coffee — the ease, the simplicity, the compactness. And that it also obviously gets people talking. You have coffee and for some reason it makes you talk a lot. And I thought this is an interesting thing to try and capture. So that was my ambition of this little experiment — let me see if I can capture that energy of two people that are already quite voluble — they're comedians — and then you give them coffee — you caffeinate them, and then maybe that's a show.\u003c/p>\n\u003cp>\"After a lifetime in formal show business, I kind of had a theory that if you remove the structures of show business — the studio, the makeup, the microphone, the can we get you something to drink, the chair that you're screwed into — if you remove that, you'll get a different tone, a different dialogue. I wanted to get the dialogue that when you're standing on the sidewalk and you're kicking the curb and you're with a friend and neither of you really wants to go home and you're just standing there talking. That conversation, I thought, that's a 'talk show' that I'd like to try and see if I can get that in a bottle.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Why Caffeine In Coffee Is A Miracle Drug For The Tired",
"title": "Why Caffeine In Coffee Is A Miracle Drug For The Tired",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60941\" class=\"wp-caption aligncenter\" style=\"max-width: 888px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeaddict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeaddict.jpg\" alt=\"Many believe that humanity's caffeine addiction has wrought a lot of good. Photo: istockphoto.com\" width=\"888\" height=\"500\" class=\"size-full wp-image-60941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many believe that humanity's caffeine addiction has wrought a lot of good. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178627908/why-caffeine-in-coffee-is-a-miracle-drug-for-the-tired\">The Salt at NPR Food\u003c/a> (4/26/13)\u003c/p>\n\u003cp>NPR's \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=178007479\">Coffee Week\u003c/a> is winding down, but we'd be remiss if we didn't give some space to caffeine, the most widely used stimulant drug in the world.\u003c/p>\n\u003cp>As much as we may enjoy the nutty dark roast aromas and the sensations of a warm beverage, coffee is often just a caffeine delivery system for a groggy brain. Approximately 80 percent of caffeine is consumed in the form of coffee, and in the U.S., we average about two cups of coffee per day. That 200 milligrams of caffeine affects our brains, our performance, and maybe even our health.\u003c/p>\n\u003cp>Many believe that humanity's caffeine addiction has wrought a lot of benefits. Earlier in the week, historian Mark Pendergrast \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">told\u003c/a> us about how coffee (and caffeine) helped Western civilization \"sober up\" enough to get down to business. And Jerry Seinfeld \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee\">claimed\u003c/a> coffee has made us a more productive society.\u003c/p>\n\u003cp>But is there any science behind the idea that caffeine, by way of coffee, makes us better workers? And what exactly is caffeine doing to our tired brains?\u003c/p>\n\u003cfigure id=\"attachment_60942\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-espressoxing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-espressoxing.jpg\" alt=\"For some, coffee is simply a a caffeine delivery system for a groggy brain. Photo: Andrew Moor\" width=\"300\" class=\"size-full wp-image-60942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For some, coffee is simply a a caffeine delivery system for a groggy brain. Photo: \u003ca href=\"http://www.flickr.com/photos/drewott/3686375352/in/photostream/\">Andrew Moor/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For these questions, we turned to \u003ca href=\"http://braunmedicalmedia.com/index.html\">Stephen Braun\u003c/a>, a medical writer who sifted through the research on caffeine in his book \u003cem>Buzz\u003c/em>: \u003cem>The Science and Lore of Alcohol and Caffeine. \u003c/em>(It came out in 1997, but it's still among the best resources on the topic.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Braun, caffeine works by blocking receptors for adenosine, a compound in the brain that makes you feel sleepy. In other words, he writes in the book, consuming caffeine is like \"putting a block of wood under one of the brain's primary brake pedals.\"\u003c/p>\n\u003cp>Of course, there's a huge amount of variation in how caffeine affects individuals, which depends on genetics, tolerance and other factors. But several small studies \u003ca href=\"http://www.coffeeandhealth.org/research-centre/overview/references/\">have shown\u003c/a> that at low doses (between 100 and 250 mg), caffeine improves alertness and mental performance, especially in people who are already tired. Neuroscientists \u003ca href=\"http://www.coffeeandhealth.org/abstract/tse-ws-et-al-2009-caffeinated-coffee-enhances-co-operative-behavior-in-the-mixed-motive-game-in-healthy-volunteers-nutr-neurosci1221-7/\">report\u003c/a> that it makes us more supportive of each other in social situations. And \u003ca href=\"http://www.coffeeandhealth.org/abstract/smith-ap-2005-caffeine-at-work-hum-psychopharmacol20441-5/\">one study\u003c/a> even found that higher caffeine consumption helped reduce the risk of workplace accidents.\u003c/p>\n\u003cp>\"Its indirect action on arousal, mood and concentration contributes in large part to its cognitive enhancing properties,\" according to a review \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20182035\">article\u003c/a> in the \u003cem>Journal of Alzheimers Disease\u003c/em>.\u003c/p>\n\u003cp>As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173465469/if-caffeine-can-boost-the-memory-of-bees-can-it-help-us-too\">reported\u003c/a> last month, caffeine also seems to improve short-term memory — if you're exhausted. But researchers said it didn't have any beneficial effects on memory among people who are well rested.\u003c/p>\n\u003cp>As with all drugs, there is such a thing as too much caffeine. According to a 2001 Institute of Medicine \u003ca href=\"http://www.nap.edu/catalog.php?record_id=10219\">report\u003c/a>, 600 mg of caffeine (or six cups of coffee) will bring on negative cognitive effects, otherwise known as the jitters, in most people — including Kramer from \u003cem>Seinfeld\u003c/em>. And some people are so sensitive to caffeine that one cup will bring on nervousness and irritability, rather than the alertness that most of us feel.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=12jwC65KD70]\u003c/p>\n\u003cp>\"We also know that caffeine is bad for people with anxiety — for them, it's likely to hurt productivity,\" Braun tells The Salt. \"But for people on the more depressive end, caffeine would improve productivity. The effect of the drug really depends on the brain into which it's being infused.\"\u003c/p>\n\u003cp>Increasingly, medical researchers \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169161207/young-adults-swapping-soda-for-the-super-buzz-of-coffee\">are worried\u003c/a> about about how teens' overuse of caffeine is keeping them from getting the restorative sleep they need. That goes for some adults, too.\u003c/p>\n\u003cp>As psychologist Harris Lieberman of the Army Research Institute of Environmental Medicine \u003ca href=\"http://www.npr.org/2011/06/06/136921303/think-twice-before-reaching-for-a-caffeine-boost\">told\u003c/a> NPR back in 2011, modern life has made us more dependent on the drug. \"It's a combination of driving ourselves and having high expectations of ourselves, but also of society making a lot of demands on us, so they kind of add up to give us insufficient time to sleep.\"\u003c/p>\n\u003cp>Braun has a theory on how to get the most out of caffeine, and it involves taking regular \"caffeine holidays\" five or six times a year.\u003c/p>\n\u003cp>\"I find it to be most useful when I start at a virgin state, so I taper down slowly,\" he says. \"I switch from coffee to black tea, and then peppermint tea. So when I get that first cup of java again, it's such a great feeling.\"\u003c/p>\n\u003cp>Tapering down also reminds him that he can function perfectly well — and sleep better — without caffeine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Historians tell us that caffeine in coffee helped Western civilization \"sober up\" and get down to business. Now scientific research shows that at low doses, caffeine improves performance on mental tasks, especially in people who are already tired.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60941\" class=\"wp-caption aligncenter\" style=\"max-width: 888px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeaddict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeaddict.jpg\" alt=\"Many believe that humanity's caffeine addiction has wrought a lot of good. Photo: istockphoto.com\" width=\"888\" height=\"500\" class=\"size-full wp-image-60941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many believe that humanity's caffeine addiction has wrought a lot of good. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178627908/why-caffeine-in-coffee-is-a-miracle-drug-for-the-tired\">The Salt at NPR Food\u003c/a> (4/26/13)\u003c/p>\n\u003cp>NPR's \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=178007479\">Coffee Week\u003c/a> is winding down, but we'd be remiss if we didn't give some space to caffeine, the most widely used stimulant drug in the world.\u003c/p>\n\u003cp>As much as we may enjoy the nutty dark roast aromas and the sensations of a warm beverage, coffee is often just a caffeine delivery system for a groggy brain. Approximately 80 percent of caffeine is consumed in the form of coffee, and in the U.S., we average about two cups of coffee per day. That 200 milligrams of caffeine affects our brains, our performance, and maybe even our health.\u003c/p>\n\u003cp>Many believe that humanity's caffeine addiction has wrought a lot of benefits. Earlier in the week, historian Mark Pendergrast \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">told\u003c/a> us about how coffee (and caffeine) helped Western civilization \"sober up\" enough to get down to business. And Jerry Seinfeld \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee\">claimed\u003c/a> coffee has made us a more productive society.\u003c/p>\n\u003cp>But is there any science behind the idea that caffeine, by way of coffee, makes us better workers? And what exactly is caffeine doing to our tired brains?\u003c/p>\n\u003cfigure id=\"attachment_60942\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-espressoxing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-espressoxing.jpg\" alt=\"For some, coffee is simply a a caffeine delivery system for a groggy brain. Photo: Andrew Moor\" width=\"300\" class=\"size-full wp-image-60942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For some, coffee is simply a a caffeine delivery system for a groggy brain. Photo: \u003ca href=\"http://www.flickr.com/photos/drewott/3686375352/in/photostream/\">Andrew Moor/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For these questions, we turned to \u003ca href=\"http://braunmedicalmedia.com/index.html\">Stephen Braun\u003c/a>, a medical writer who sifted through the research on caffeine in his book \u003cem>Buzz\u003c/em>: \u003cem>The Science and Lore of Alcohol and Caffeine. \u003c/em>(It came out in 1997, but it's still among the best resources on the topic.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Braun, caffeine works by blocking receptors for adenosine, a compound in the brain that makes you feel sleepy. In other words, he writes in the book, consuming caffeine is like \"putting a block of wood under one of the brain's primary brake pedals.\"\u003c/p>\n\u003cp>Of course, there's a huge amount of variation in how caffeine affects individuals, which depends on genetics, tolerance and other factors. But several small studies \u003ca href=\"http://www.coffeeandhealth.org/research-centre/overview/references/\">have shown\u003c/a> that at low doses (between 100 and 250 mg), caffeine improves alertness and mental performance, especially in people who are already tired. Neuroscientists \u003ca href=\"http://www.coffeeandhealth.org/abstract/tse-ws-et-al-2009-caffeinated-coffee-enhances-co-operative-behavior-in-the-mixed-motive-game-in-healthy-volunteers-nutr-neurosci1221-7/\">report\u003c/a> that it makes us more supportive of each other in social situations. And \u003ca href=\"http://www.coffeeandhealth.org/abstract/smith-ap-2005-caffeine-at-work-hum-psychopharmacol20441-5/\">one study\u003c/a> even found that higher caffeine consumption helped reduce the risk of workplace accidents.\u003c/p>\n\u003cp>\"Its indirect action on arousal, mood and concentration contributes in large part to its cognitive enhancing properties,\" according to a review \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20182035\">article\u003c/a> in the \u003cem>Journal of Alzheimers Disease\u003c/em>.\u003c/p>\n\u003cp>As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173465469/if-caffeine-can-boost-the-memory-of-bees-can-it-help-us-too\">reported\u003c/a> last month, caffeine also seems to improve short-term memory — if you're exhausted. But researchers said it didn't have any beneficial effects on memory among people who are well rested.\u003c/p>\n\u003cp>As with all drugs, there is such a thing as too much caffeine. According to a 2001 Institute of Medicine \u003ca href=\"http://www.nap.edu/catalog.php?record_id=10219\">report\u003c/a>, 600 mg of caffeine (or six cups of coffee) will bring on negative cognitive effects, otherwise known as the jitters, in most people — including Kramer from \u003cem>Seinfeld\u003c/em>. And some people are so sensitive to caffeine that one cup will bring on nervousness and irritability, rather than the alertness that most of us feel.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/12jwC65KD70'\n title='//www.youtube.com/embed/12jwC65KD70'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"We also know that caffeine is bad for people with anxiety — for them, it's likely to hurt productivity,\" Braun tells The Salt. \"But for people on the more depressive end, caffeine would improve productivity. The effect of the drug really depends on the brain into which it's being infused.\"\u003c/p>\n\u003cp>Increasingly, medical researchers \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169161207/young-adults-swapping-soda-for-the-super-buzz-of-coffee\">are worried\u003c/a> about about how teens' overuse of caffeine is keeping them from getting the restorative sleep they need. That goes for some adults, too.\u003c/p>\n\u003cp>As psychologist Harris Lieberman of the Army Research Institute of Environmental Medicine \u003ca href=\"http://www.npr.org/2011/06/06/136921303/think-twice-before-reaching-for-a-caffeine-boost\">told\u003c/a> NPR back in 2011, modern life has made us more dependent on the drug. \"It's a combination of driving ourselves and having high expectations of ourselves, but also of society making a lot of demands on us, so they kind of add up to give us insufficient time to sleep.\"\u003c/p>\n\u003cp>Braun has a theory on how to get the most out of caffeine, and it involves taking regular \"caffeine holidays\" five or six times a year.\u003c/p>\n\u003cp>\"I find it to be most useful when I start at a virgin state, so I taper down slowly,\" he says. \"I switch from coffee to black tea, and then peppermint tea. So when I get that first cup of java again, it's such a great feeling.\"\u003c/p>\n\u003cp>Tapering down also reminds him that he can function perfectly well — and sleep better — without caffeine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Fresh Pod Cast: Savoring Spring's Green Peas",
"title": "A Fresh Pod Cast: Savoring Spring's Green Peas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peas1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peas1-1024x574.jpg\" alt=\"Peas. Photo: Sheri Castle for NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peas. Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Sheri Castle, \u003ca href=\"http://www.npr.org/2013/04/23/178577521/a-fresh-pod-cast-savoring-springs-green-peas\">Kitchen Window, NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#soup\">Chilled Garden Pea And Mint Soup\u003c/a>, \u003ca href=\"#dip\">Peas And Parmesan Dip\u003c/a> and \u003ca href=\"#rice\">Risi E Bisi (Rice And Peas)\u003c/a>.\u003c/p>\n\u003cp>Spring's little green garden peas were nearly done in by the tin can. Their unfortunate incarceration rendered them drab, mush and bleak. They tasted of the tinny can, if anything at all. Brilliant, beautiful, garden peas deserve better.\u003c/p>\n\u003cp>Behold fresh peas straight from the pod: emerald green and tender, yet with a gentle crunch. They taste sweet, green and grassy, with hints of garden soil (in a good way). However, they are vulnerable and have no patience; their sugars quickly regress to starch from the moment they are picked. No spring vegetable is more delightful when fresh and more disappointing when not. As Winston Churchill recalled, \"We lived very simply — but with all the essentials of life well understood and provided for — hot baths, cold champagne, new peas and old brandy.\"\u003c/p>\n\u003cp>Perhaps the best recipe for garden peas is really no recipe at all, but more of a procedure. Go to a garden, position yourself at the start of a ready row of peas, pluck a pod from the vine, open it, spill the peas into your mouth, pitch the pod over your shoulder and enjoy the feast. Repeat to the end of the row.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Little round peas have numerous names: green peas, sweet peas, spring peas, English peas, petit pois and garden peas. Each name tells part of their story. They are green, the good ones are sweet, they come up in the spring, many varieties hailed from England and France, and at one time they were grown only in kitchen gardens (as opposed to field peas grown among crops in the field). Humans have cultivated peas for at least 12,000 years, making them one of the earliest crops, but it was centuries before gardeners developed peas that could be eaten fresh instead of only dried.\u003c/p>\n\u003cp>Garden peas were once so expensive and dear that only royalty and the very wealthy could enjoy them. In the late 17th century, eating freshly shelled peas was a daring food craze in the court of King Louis XIV, where the elite popped them like pills and nibbled them as candy. \"This subject of peas continues to absorb all others, the anxiety to eat them, the pleasure of having eaten them and the desire to eat them again,\" Madame de Maintenon, wife of Louis XIV, wrote in 1696. \"It is both a fashion and a madness.\"\u003c/p>\n\u003cp>Thomas Jefferson was similarly smitten by green garden peas, having discovered them during his time in France. He's reported to have cataloged at least 50 varieties and grown at least 30 at Monticello. Jefferson's meticulous records and correspondence reveal that he competed with fellow growers as to who could serve the first bowl of peas each spring, sometimes letting his competitors believe they had won just to keep the game interesting.\u003c/p>\n\u003cp>Our lesson is that we must eat fresh peas in their seasonal prime, which is fleeting and rare. Even now, only 5 percent of all peas are sold and eaten fresh. The consolation prize is frozen peas. Few vegetables are more amenable to freezing. If frozen quickly after harvest, before they have a chance to decline, garden peas are able to retain all their color and nutritional value, most of their flavor and much of their texture. When freshly picked and shelled peas aren't available, frozen baby peas are almost always superior to so-called fresh peas that are several days old.\u003c/p>\n\u003cp>It's springtime. Give peas a chance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Chilled Garden Pea And Mint Soup\u003c/h3>\n\u003cfigure id=\"attachment_60903\" class=\"wp-caption aligncenter\" style=\"max-width: 393px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasoup.jpg\" alt=\"Chilled Garden Pea And Mint Soup Photo: Sheri Castle for NPR\" width=\"393\" height=\"500\" class=\"size-full wp-image-60903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chilled Garden Pea And Mint Soup Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>I created this soup to serve warm, and it was pretty good. The next day when I pulled the leftover soup out of the refrigerator to reheat, I licked a little cold soup off the spoon. What an improvement. The chilly overnight rest mingled the flavors. The brightness of the peas really came through, and the mint mellowed into a hint rather than a punch. The soup held its lovely emerald green color. Voila, a chilled soup was born. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup chopped spring onions or baby leeks (white and tender green parts)\u003cbr>\nSalt\u003cbr>\n3 cups chicken or light-colored vegetable stock\u003cbr>\n4 cups freshly shelled garden peas (from about 4 pounds of pods) or frozen peas\u003cbr>\n1/2 cup half-and-half\u003cbr>\n3/4 cup lightly packed fresh mint leaves\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 teaspoon sugar\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\nSour cream, for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large saucepan, melt the butter over medium heat. Stir in the onions and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the stock and bring to a simmer. Add the peas and cook until they are barely tender, 5 to 8 minutes. Stir in the half-and-half, mint, salt, sugar and pepper and warm through.\u003c/p>\n\u003cp>Puree the soup in a blender (working in batches to not fill the blender more than half full) and return it to the pot, or puree it directly in the pot with an immersion blender.\u003c/p>\n\u003cp>Cool to room temperature, cover and refrigerate until well-chilled, at least 4 hours and preferably overnight. Stir well, check the seasoning and serve chilled, garnished with a dollop of sour cream.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"dip\">\u003c/a>Recipe: Peas And Parmesan Dip\u003c/h3>\n\u003cfigure id=\"attachment_60902\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasdip.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasdip.jpg\" alt=\"Peas And Parmesan Dip. Photo: Sheri Castle for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-60902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peas And Parmesan Dip. Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>It's a dip for potato chips. It's a topping for crostini. It's a side dish to serve with garlicky lamb or glazed ham. In any guise, it's a bowl of bright green goodness. This dish needs a little lemon juice, but don't add it until right before serving because the acidity quickly dulls the bright green color. When serving this as a crostini topping, I like to spread the bread with a little fresh ricotta cheese or quark before spooning on the pea mixture. The delicate, creamy sweetness of the cheese is delicious with the citrusy peas.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups freshly shelled garden peas (from about 2 pounds of pods) or frozen peas\u003cbr>\n1/2 cup chicken stock\u003cbr>\n1 garlic clove\u003cbr>\n1 teaspoon finely grated lemon zest\u003cbr>\n1 tablespoon extra-virgin olive oil, preferably lemon-infused oil\u003cbr>\n1/2 cup lightly packed freshly grated Parmesan cheese, divided\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n1 tablespoon fresh lemon juice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saucepan, simmer the peas and stock over medium heat until the peas are barely tender, 3 to 5 minutes. Use a slotted spoon to transfer the peas to the bowl of a food processor fitted with the metal blade and pulse to crush the peas, adding a little of the cooking liquid if needed to get them moving.\u003c/p>\n\u003cp>Add the garlic, zest, oil and 6 tablespoons of the Parmesan and pulse until the mixture is fairly smooth, but not pureed. It should be thick enough to serve as dip or eat with a fork. Add a little more cooking liquid or oil if needed. Season with salt and pepper. Transfer into a serving bowl.\u003c/p>\n\u003cp>Just before serving, stir in the lemon juice and sprinkle the remaining 2 tablespoons of Parmesan over the top. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"rice\">\u003c/a>Recipe: Risi E Bisi (Rice And Peas)\u003c/h3>\n\u003cfigure id=\"attachment_60900\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasrice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasrice.jpg\" alt=\"Risi E Bisi (Rice And Peas). Photo: Sheri Castle for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-60900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Risi E Bisi (Rice And Peas). Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is a revered classic Venetian recipe that dates back to the days of the Doges, when it was prepared only on spring feast days. Even now, the dish tastes best when made with freshly picked and shelled spring garden peas, preserving its status as celebration fare. To stay true to its Venetian roots, try to find Vialone Nana rice, a variety from Venice, although regular Arborio and carnaroli are good, too. \u003c/em>\u003c/p>\n\u003cp>\u003cem>This simple yet sublime combination of rice and peas has Southern roots as well. During the formation of rice plantations in the Low Country sea islands of South Carolina and Georgia, Venetian rice farmers were brought in to design and manage the canals that irrigated the rice fields. Although many cultures contributed to the melting pot that would evolve into Southern cuisine, it's not hard to imagine that the Venetians brought along their penchant for mixing rice with legumes, a practice perfected in the classic Southern melting pot dish known as Hoppin' John. The rice they grew was named Carolina Gold and is still available in some stores and online. \u003c/em>\u003c/p>\n\u003cp>\u003cem>When served, \u003c/em>risi e bisi\u003cem> is brothy enough to warrant a spoon, landing it somewhere between Italian risotto or Southern purloo and a hearty soup. As is typical of much Italian and Southern home cooking, there are nearly as many techniques for making this dish as there are cooks. This is mine, although I often omit the ham. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 to 8 cups chicken stock\u003cbr>\n1 short thyme sprig\u003cbr>\n1 bay leaf\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup very finely chopped onion or shallots\u003cbr>\n1/4 cup diced pancetta or baked Virginia ham (about 2 ounces)\u003cbr>\n2 cups Arborio, Carolina Gold or other medium-grain rice (about 14 ounces)\u003cbr>\n4 cups freshly shelled garden peas (from about 4 pounds of pods) or frozen peas\u003cbr>\n2 tablespoons extra-virgin olive oil\u003cbr>\n1/2 cup finely grated Parmesan\u003cbr>\n2 tablespoons finely chopped fresh flat-leaf parsley\u003cbr>\nKosher salt and freshly ground black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium saucepan, bring the stock to a very gentle simmer in. Drop in the thyme sprig and bay leaf. Keep warm over low heat.\u003c/p>\n\u003cp>In a large saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 8 minutes. Stir in the pancetta and cook, stirring, until lightly browned, about 3 minutes. Add the rice and stir until each grain is coated and a little shiny, about 2 minutes.\u003c/p>\n\u003cp>Add 1 cup of the warm stock. Cook, stirring continuously, until the rice absorbs the stock. Continue adding stock in 1-cup increments, stirring continuously and waiting until the rice absorbs each addition before adding the next. After the third addition of stock, stir in the peas. As the rice cooks and swells, it will absorb the stock more slowly.\u003c/p>\n\u003cp>Continue adding stock and stirring until the rice is al dente and bathed in a little soupy broth. The entire process should take 20 to 25 minutes. You might have a little stock left over, but it is better for the dish to be a little too soupy than too dry. Discard the thyme and bay leaf.\u003c/p>\n\u003cp>Remove the pan from the heat. Stir in the olive oil, Parmesan and parsley. Season with salt and pepper and serve at once. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nSheri Castle is an award-winning food writer, recipe developer, recipe tester and culinary instructor. She is known for melding storytelling, humor and culinary expertise. Sheri hails from the Blue Ridge Mountains but has lived in Chapel Hill, N.C., for many years with her husband, daughter and beloved dog. She is fueled by farmers market fare and excellent bourbon. Check her out at \u003ca href=\"http://shericastle.com/\">shericastle.com\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.",
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"description": "Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.",
"title": "A Fresh Pod Cast: Savoring Spring's Green Peas | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peas1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peas1-1024x574.jpg\" alt=\"Peas. Photo: Sheri Castle for NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peas. Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Sheri Castle, \u003ca href=\"http://www.npr.org/2013/04/23/178577521/a-fresh-pod-cast-savoring-springs-green-peas\">Kitchen Window, NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#soup\">Chilled Garden Pea And Mint Soup\u003c/a>, \u003ca href=\"#dip\">Peas And Parmesan Dip\u003c/a> and \u003ca href=\"#rice\">Risi E Bisi (Rice And Peas)\u003c/a>.\u003c/p>\n\u003cp>Spring's little green garden peas were nearly done in by the tin can. Their unfortunate incarceration rendered them drab, mush and bleak. They tasted of the tinny can, if anything at all. Brilliant, beautiful, garden peas deserve better.\u003c/p>\n\u003cp>Behold fresh peas straight from the pod: emerald green and tender, yet with a gentle crunch. They taste sweet, green and grassy, with hints of garden soil (in a good way). However, they are vulnerable and have no patience; their sugars quickly regress to starch from the moment they are picked. No spring vegetable is more delightful when fresh and more disappointing when not. As Winston Churchill recalled, \"We lived very simply — but with all the essentials of life well understood and provided for — hot baths, cold champagne, new peas and old brandy.\"\u003c/p>\n\u003cp>Perhaps the best recipe for garden peas is really no recipe at all, but more of a procedure. Go to a garden, position yourself at the start of a ready row of peas, pluck a pod from the vine, open it, spill the peas into your mouth, pitch the pod over your shoulder and enjoy the feast. Repeat to the end of the row.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Little round peas have numerous names: green peas, sweet peas, spring peas, English peas, petit pois and garden peas. Each name tells part of their story. They are green, the good ones are sweet, they come up in the spring, many varieties hailed from England and France, and at one time they were grown only in kitchen gardens (as opposed to field peas grown among crops in the field). Humans have cultivated peas for at least 12,000 years, making them one of the earliest crops, but it was centuries before gardeners developed peas that could be eaten fresh instead of only dried.\u003c/p>\n\u003cp>Garden peas were once so expensive and dear that only royalty and the very wealthy could enjoy them. In the late 17th century, eating freshly shelled peas was a daring food craze in the court of King Louis XIV, where the elite popped them like pills and nibbled them as candy. \"This subject of peas continues to absorb all others, the anxiety to eat them, the pleasure of having eaten them and the desire to eat them again,\" Madame de Maintenon, wife of Louis XIV, wrote in 1696. \"It is both a fashion and a madness.\"\u003c/p>\n\u003cp>Thomas Jefferson was similarly smitten by green garden peas, having discovered them during his time in France. He's reported to have cataloged at least 50 varieties and grown at least 30 at Monticello. Jefferson's meticulous records and correspondence reveal that he competed with fellow growers as to who could serve the first bowl of peas each spring, sometimes letting his competitors believe they had won just to keep the game interesting.\u003c/p>\n\u003cp>Our lesson is that we must eat fresh peas in their seasonal prime, which is fleeting and rare. Even now, only 5 percent of all peas are sold and eaten fresh. The consolation prize is frozen peas. Few vegetables are more amenable to freezing. If frozen quickly after harvest, before they have a chance to decline, garden peas are able to retain all their color and nutritional value, most of their flavor and much of their texture. When freshly picked and shelled peas aren't available, frozen baby peas are almost always superior to so-called fresh peas that are several days old.\u003c/p>\n\u003cp>It's springtime. Give peas a chance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Chilled Garden Pea And Mint Soup\u003c/h3>\n\u003cfigure id=\"attachment_60903\" class=\"wp-caption aligncenter\" style=\"max-width: 393px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasoup.jpg\" alt=\"Chilled Garden Pea And Mint Soup Photo: Sheri Castle for NPR\" width=\"393\" height=\"500\" class=\"size-full wp-image-60903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chilled Garden Pea And Mint Soup Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>I created this soup to serve warm, and it was pretty good. The next day when I pulled the leftover soup out of the refrigerator to reheat, I licked a little cold soup off the spoon. What an improvement. The chilly overnight rest mingled the flavors. The brightness of the peas really came through, and the mint mellowed into a hint rather than a punch. The soup held its lovely emerald green color. Voila, a chilled soup was born. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup chopped spring onions or baby leeks (white and tender green parts)\u003cbr>\nSalt\u003cbr>\n3 cups chicken or light-colored vegetable stock\u003cbr>\n4 cups freshly shelled garden peas (from about 4 pounds of pods) or frozen peas\u003cbr>\n1/2 cup half-and-half\u003cbr>\n3/4 cup lightly packed fresh mint leaves\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 teaspoon sugar\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\nSour cream, for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large saucepan, melt the butter over medium heat. Stir in the onions and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the stock and bring to a simmer. Add the peas and cook until they are barely tender, 5 to 8 minutes. Stir in the half-and-half, mint, salt, sugar and pepper and warm through.\u003c/p>\n\u003cp>Puree the soup in a blender (working in batches to not fill the blender more than half full) and return it to the pot, or puree it directly in the pot with an immersion blender.\u003c/p>\n\u003cp>Cool to room temperature, cover and refrigerate until well-chilled, at least 4 hours and preferably overnight. Stir well, check the seasoning and serve chilled, garnished with a dollop of sour cream.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"dip\">\u003c/a>Recipe: Peas And Parmesan Dip\u003c/h3>\n\u003cfigure id=\"attachment_60902\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasdip.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasdip.jpg\" alt=\"Peas And Parmesan Dip. Photo: Sheri Castle for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-60902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peas And Parmesan Dip. Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>It's a dip for potato chips. It's a topping for crostini. It's a side dish to serve with garlicky lamb or glazed ham. In any guise, it's a bowl of bright green goodness. This dish needs a little lemon juice, but don't add it until right before serving because the acidity quickly dulls the bright green color. When serving this as a crostini topping, I like to spread the bread with a little fresh ricotta cheese or quark before spooning on the pea mixture. The delicate, creamy sweetness of the cheese is delicious with the citrusy peas.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups freshly shelled garden peas (from about 2 pounds of pods) or frozen peas\u003cbr>\n1/2 cup chicken stock\u003cbr>\n1 garlic clove\u003cbr>\n1 teaspoon finely grated lemon zest\u003cbr>\n1 tablespoon extra-virgin olive oil, preferably lemon-infused oil\u003cbr>\n1/2 cup lightly packed freshly grated Parmesan cheese, divided\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n1 tablespoon fresh lemon juice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saucepan, simmer the peas and stock over medium heat until the peas are barely tender, 3 to 5 minutes. Use a slotted spoon to transfer the peas to the bowl of a food processor fitted with the metal blade and pulse to crush the peas, adding a little of the cooking liquid if needed to get them moving.\u003c/p>\n\u003cp>Add the garlic, zest, oil and 6 tablespoons of the Parmesan and pulse until the mixture is fairly smooth, but not pureed. It should be thick enough to serve as dip or eat with a fork. Add a little more cooking liquid or oil if needed. Season with salt and pepper. Transfer into a serving bowl.\u003c/p>\n\u003cp>Just before serving, stir in the lemon juice and sprinkle the remaining 2 tablespoons of Parmesan over the top. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"rice\">\u003c/a>Recipe: Risi E Bisi (Rice And Peas)\u003c/h3>\n\u003cfigure id=\"attachment_60900\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasrice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasrice.jpg\" alt=\"Risi E Bisi (Rice And Peas). Photo: Sheri Castle for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-60900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Risi E Bisi (Rice And Peas). Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is a revered classic Venetian recipe that dates back to the days of the Doges, when it was prepared only on spring feast days. Even now, the dish tastes best when made with freshly picked and shelled spring garden peas, preserving its status as celebration fare. To stay true to its Venetian roots, try to find Vialone Nana rice, a variety from Venice, although regular Arborio and carnaroli are good, too. \u003c/em>\u003c/p>\n\u003cp>\u003cem>This simple yet sublime combination of rice and peas has Southern roots as well. During the formation of rice plantations in the Low Country sea islands of South Carolina and Georgia, Venetian rice farmers were brought in to design and manage the canals that irrigated the rice fields. Although many cultures contributed to the melting pot that would evolve into Southern cuisine, it's not hard to imagine that the Venetians brought along their penchant for mixing rice with legumes, a practice perfected in the classic Southern melting pot dish known as Hoppin' John. The rice they grew was named Carolina Gold and is still available in some stores and online. \u003c/em>\u003c/p>\n\u003cp>\u003cem>When served, \u003c/em>risi e bisi\u003cem> is brothy enough to warrant a spoon, landing it somewhere between Italian risotto or Southern purloo and a hearty soup. As is typical of much Italian and Southern home cooking, there are nearly as many techniques for making this dish as there are cooks. This is mine, although I often omit the ham. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 to 8 cups chicken stock\u003cbr>\n1 short thyme sprig\u003cbr>\n1 bay leaf\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup very finely chopped onion or shallots\u003cbr>\n1/4 cup diced pancetta or baked Virginia ham (about 2 ounces)\u003cbr>\n2 cups Arborio, Carolina Gold or other medium-grain rice (about 14 ounces)\u003cbr>\n4 cups freshly shelled garden peas (from about 4 pounds of pods) or frozen peas\u003cbr>\n2 tablespoons extra-virgin olive oil\u003cbr>\n1/2 cup finely grated Parmesan\u003cbr>\n2 tablespoons finely chopped fresh flat-leaf parsley\u003cbr>\nKosher salt and freshly ground black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium saucepan, bring the stock to a very gentle simmer in. Drop in the thyme sprig and bay leaf. Keep warm over low heat.\u003c/p>\n\u003cp>In a large saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 8 minutes. Stir in the pancetta and cook, stirring, until lightly browned, about 3 minutes. Add the rice and stir until each grain is coated and a little shiny, about 2 minutes.\u003c/p>\n\u003cp>Add 1 cup of the warm stock. Cook, stirring continuously, until the rice absorbs the stock. Continue adding stock in 1-cup increments, stirring continuously and waiting until the rice absorbs each addition before adding the next. After the third addition of stock, stir in the peas. As the rice cooks and swells, it will absorb the stock more slowly.\u003c/p>\n\u003cp>Continue adding stock and stirring until the rice is al dente and bathed in a little soupy broth. The entire process should take 20 to 25 minutes. You might have a little stock left over, but it is better for the dish to be a little too soupy than too dry. Discard the thyme and bay leaf.\u003c/p>\n\u003cp>Remove the pan from the heat. Stir in the olive oil, Parmesan and parsley. Season with salt and pepper and serve at once. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nSheri Castle is an award-winning food writer, recipe developer, recipe tester and culinary instructor. She is known for melding storytelling, humor and culinary expertise. Sheri hails from the Blue Ridge Mountains but has lived in Chapel Hill, N.C., for many years with her husband, daughter and beloved dog. She is fueled by farmers market fare and excellent bourbon. Check her out at \u003ca href=\"http://shericastle.com/\">shericastle.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_60807\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee.jpg\" alt=\"Three women in coffee leading the way: Stephanie Backus of Portland Roasting, coffee farmer Miguelina Villatoro of Guatemala, and coffee exporter/processor Loyreth Sosa. Here they discuss coffee prices as they survey beans ready for milling. Photo: David Gilkey/NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-60807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three women in coffee leading the way: Stephanie Backus of Portland Roasting, coffee farmer Miguelina Villatoro of Guatemala, and coffee exporter/processor Loyreth Sosa. Here they discuss coffee prices as they survey beans ready for milling. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/25/177754873/step-aside-gents-witness-the-rise-of-women-in-coffee\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130425_me_03.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Alison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/25/177754873/step-aside-gents-witness-the-rise-of-women-in-coffee\">The Salt at NPR Food\u003c/a> (4/25/13)\u003c/p>\n\u003cp>The inspiration for NPR's Coffee Week arrived in an email last summer. I had just reported on the growing \u003ca href=\"http://en.wikipedia.org/wiki/Third_Wave_Coffee\">Third-Wave\u003c/a> Movement in Coffee, and the burgeoning interest in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/16/158932704/coffee-is-the-new-wine-heres-how-you-taste-it\">coffee cuppings\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60808\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee2.jpg\" alt=\"Margaret Swallow co-founded the International Women's Coffee Alliance a decade ago. Photo: David Gilkey/NPR\" width=\"250\" class=\"size-full wp-image-60808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margaret Swallow co-founded the International Women's Coffee Alliance a decade ago. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>One listener, Margaret Swallow, who'd heard the story on her local station, WVXU in Cincinnati, reached out to me with the story of 30-plus years in coffee — which culminated in the founding of the \u003ca href=\"http://www.womenincoffee.org/\">International Women's Coffee Alliance\u003c/a>, a group with chapters from Kenya to Costa Rica.\u003c/p>\n\u003cp>Its mission (as the video below helps explain) is to help bolster women in coffee-producing countries — in part, by helping them find ways to start their own businesses and bring more resources back to their communities. Stories like that of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164347078/meet-four-african-women-who-are-changing-the-face-of-coffee\">these four female\u003c/a> coffee growers in Africa, whom we profiled last November, represent the vanguard of change and hope in the industry.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[vimeo 63871593]\u003c/p>\n\u003cp>Swallow began her career in 1979. Back then, she was marketing the coffee that lots of us grew up with. Fresh out of Harvard Business School, she was hired by Proctor & Gamble as a brand assistant on Folgers Coffee.\u003c/p>\n\u003cp>If you listen to my story, you'll hear how she had an aha moment when she traveled to a coffee farm in Africa. The images she encountered of women and children working long hours in poor conditions, amid crushing poverty, stayed with her. She knew she wanted to make a difference.\u003c/p>\n\u003cp>The IWCA, now in its 10th year, has grown into a powerful networking organization. But there's still a long way to go. As the \u003ca href=\"http://www.intracen.org/about/projects/women-in-coffee/\">International Trade Centre\u003c/a> has documented, women on family-owned coffee plants in African countries take on about 70 percent of maintenance and harvesting work. Yet they tend to have little or no control over their farms' finances, and they typically do not own land or have easy access to credit.\u003c/p>\n\u003cp>But change is coming.\u003c/p>\n\u003cp>Increasingly in Central and South America, women are making progress. On Tuesday, we documented \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/journey-of-a-specialty-coffee-bean-from-cherry-to-cup/\">the story\u003c/a> of Guatemalan farmer Miguelina Villatoro. In Colombia, 47 percent of the \u003ca href=\"http://www.federaciondecafeteros.org/algrano-fnc-es/index.php/comments/mujer_y_familia_eje_central_de_la_actividad_cafetera\">National Federation of Colombian Coffee Growers\u003c/a>' members are female. In fact, one-fifth of that country's farms are owned and operated by women, according to the federation.\u003c/p>\n\u003cp>So what's next? One new initiative underway is the creation of a Women's Harvest brand of coffee. Nancy Moore of the \u003ca href=\"http://www.almanaharvest.org/\">Almana Harvest Fund\u003c/a> is collaborating with the Costa Rican chapter of the IWCA. They're hoping to launch a pilot soon.\u003c/p>\n\u003cul>\n\u003cstrong>Related Story at NPR Food:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164347078/meet-four-african-women-who-are-changing-the-face-of-coffee\">Meet 4 African Women Who Are Changing The Face Of Coffee\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Alison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/25/177754873/step-aside-gents-witness-the-rise-of-women-in-coffee\">The Salt at NPR Food\u003c/a> (4/25/13)\u003c/p>\n\u003cp>The inspiration for NPR's Coffee Week arrived in an email last summer. I had just reported on the growing \u003ca href=\"http://en.wikipedia.org/wiki/Third_Wave_Coffee\">Third-Wave\u003c/a> Movement in Coffee, and the burgeoning interest in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/16/158932704/coffee-is-the-new-wine-heres-how-you-taste-it\">coffee cuppings\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60808\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee2.jpg\" alt=\"Margaret Swallow co-founded the International Women's Coffee Alliance a decade ago. Photo: David Gilkey/NPR\" width=\"250\" class=\"size-full wp-image-60808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margaret Swallow co-founded the International Women's Coffee Alliance a decade ago. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>One listener, Margaret Swallow, who'd heard the story on her local station, WVXU in Cincinnati, reached out to me with the story of 30-plus years in coffee — which culminated in the founding of the \u003ca href=\"http://www.womenincoffee.org/\">International Women's Coffee Alliance\u003c/a>, a group with chapters from Kenya to Costa Rica.\u003c/p>\n\u003cp>Its mission (as the video below helps explain) is to help bolster women in coffee-producing countries — in part, by helping them find ways to start their own businesses and bring more resources back to their communities. Stories like that of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164347078/meet-four-african-women-who-are-changing-the-face-of-coffee\">these four female\u003c/a> coffee growers in Africa, whom we profiled last November, represent the vanguard of change and hope in the industry.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Swallow began her career in 1979. Back then, she was marketing the coffee that lots of us grew up with. Fresh out of Harvard Business School, she was hired by Proctor & Gamble as a brand assistant on Folgers Coffee.\u003c/p>\n\u003cp>If you listen to my story, you'll hear how she had an aha moment when she traveled to a coffee farm in Africa. The images she encountered of women and children working long hours in poor conditions, amid crushing poverty, stayed with her. She knew she wanted to make a difference.\u003c/p>\n\u003cp>The IWCA, now in its 10th year, has grown into a powerful networking organization. But there's still a long way to go. As the \u003ca href=\"http://www.intracen.org/about/projects/women-in-coffee/\">International Trade Centre\u003c/a> has documented, women on family-owned coffee plants in African countries take on about 70 percent of maintenance and harvesting work. Yet they tend to have little or no control over their farms' finances, and they typically do not own land or have easy access to credit.\u003c/p>\n\u003cp>But change is coming.\u003c/p>\n\u003cp>Increasingly in Central and South America, women are making progress. On Tuesday, we documented \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/journey-of-a-specialty-coffee-bean-from-cherry-to-cup/\">the story\u003c/a> of Guatemalan farmer Miguelina Villatoro. In Colombia, 47 percent of the \u003ca href=\"http://www.federaciondecafeteros.org/algrano-fnc-es/index.php/comments/mujer_y_familia_eje_central_de_la_actividad_cafetera\">National Federation of Colombian Coffee Growers\u003c/a>' members are female. In fact, one-fifth of that country's farms are owned and operated by women, according to the federation.\u003c/p>\n\u003cp>So what's next? One new initiative underway is the creation of a Women's Harvest brand of coffee. Nancy Moore of the \u003ca href=\"http://www.almanaharvest.org/\">Almana Harvest Fund\u003c/a> is collaborating with the Costa Rican chapter of the IWCA. They're hoping to launch a pilot soon.\u003c/p>\n\u003cul>\n\u003cstrong>Related Story at NPR Food:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164347078/meet-four-african-women-who-are-changing-the-face-of-coffee\">Meet 4 African Women Who Are Changing The Face Of Coffee\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_60790\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/italybarista.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/italybarista.jpg\" alt=\"A barista serves coffee at a cafe in Naples, Italy. The Italian city's long-standing tradition of buying a cup for a less-fortunate stranger is now spreading across Europe. Photo: Christopher Furlong/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-60790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista serves coffee at a cafe in Naples, Italy. The Italian city's long-standing tradition of buying a cup for a less-fortunate stranger is now spreading across Europe. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178829301/eu-embraces-suspended-coffee-pay-it-forward-with-a-cup-of-joe\">The Salt at NPR Food\u003c/a>, (4/25/13)\u003c/p>\n\u003cp>Tough economic times and growing poverty in much of Europe are reviving a humble tradition that began some one-hundred years ago in the Italian city of Naples. It's called \u003cem>caffè sospeso\u003c/em> — \"suspended coffee\": A customer pays in advance for a person who cannot afford a cup of coffee.\u003c/p>\n\u003cp>The Neapolitan writer Luciano de Crescenzo used the tradition as the title of one of his books, \u003cem>\u003ca href=\"http://books.google.com/books/about/Il_caff%C3%A8_sospeso.html?id=8Bk4-iAlWp4C\">Caffè sospeso\u003c/a>: Saggezza quotidiana in piccoli sorsi\u003c/em> (\"Suspended coffee: Daily wisdom in small sips\").\u003c/p>\n\u003cp>\"It was a beautiful custom,\" he recalls. \"When a person who had a break of good luck entered a cafe and ordered a cup of coffee, he didn't pay just for one, but for two cups, allowing someone less fortunate who entered later to have a cup of coffee for free.\"\u003c/p>\n\u003cp>The barista would keep a log, and when someone popped his head in the doorway of the cafe and asked, \"Is there anything suspended?\" the barista would nod and serve him a cup of coffee ... for free.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's an elegant way to show generosity: an act of charity in which donors and recipients never meet each other, the donor doesn't show off and the recipient doesn't have to show gratitude.\u003c/p>\n\u003cp>The writer says the tradition is part of the city's philosophy of life. \"In other words, it was a cup of coffee,\" de Crescenzo says, \"offered to the rest of humankind.\" It was a time, he adds, when there were more customers who were poor than those who were well-off.\u003c/p>\n\u003cp>It's fitting that the tradition started in Naples, a city that prides itself on having the best coffee in Italy. And in a country where the first coffeehouse in Europe opened in 1683 (in Venice), that is no small claim.\u003c/p>\n\u003cp>Before the likes of \u003ca href=\"http://www.gaggia.com/e/landing-page.html\">Gaggia\u003c/a> and \u003ca href=\"http://www.cimbali.com/\">Cimbali\u003c/a> started producing the modern commercial espresso machines, Italians made coffee at home on the stovetop with a coffee maker known as a \u003ca href=\"http://en.wikipedia.org/wiki/Neapolitan_flip_coffee_pot\">Napoletana\u003c/a>.\u003c/p>\n\u003cp>Naples and coffee are inseparable, but the \u003cem>caffè\u003c/em> \u003cem>sospeso\u003c/em> tradition waned as Italy entered the boom years of postwar reconstruction and \u003cem>La Dolce Vita\u003c/em>. For decades, the custom was confined mainly to the Christmas season.\u003c/p>\n\u003cp>Now, it's made a comeback. Two years ago, with the eurozone crisis already raging, unemployment rising and small businesses closing on a daily basis, more and more Italians could no longer afford the national beverage — an espresso or a cappuccino. (According to the \u003ca href=\"http://www.ico.org/\">International Coffee Organization\u003c/a>, which represents 44 coffee exporting countries, Italian per capita annual consumption of coffee has dropped to 5.6 kilograms, the lowest level in the past six years.)\u003c/p>\n\u003cp>Then someone remembered the old Neapolitan custom. So several nongovernmental organizations got together and — with the support of Naples Mayor Luigi de Magistris — Dec.10 was formally declared \"Suspended Coffee Day.\"\u003c/p>\n\u003cp>The practice is now spreading to other crisis-ravaged parts of Europe.\u003c/p>\n\u003cp>In Bulgaria, the European Union's poorest country, where several desperate people have set themselves on fire in recent months, more than 150 cafes have joined an initiative modeled on the Neapolitan \"suspended coffee\" tradition.\u003c/p>\n\u003cp>In crisis-wracked Spain, a young man from Barcelona, Gonzalo Sapina, in a few short weeks started a network called \u003cem>Cafes Pendientes\u003c/em> (\"pending coffees\") and promoted the initiative among numerous coffee shops.\u003c/p>\n\u003cp>In France, several cafes now carry the logo \"cafe en attente\" (\"waiting coffee\").\u003c/p>\n\u003cp>And there is even a \u003ca href=\"http://www.coffeesharing.com/\">site\u003c/a> that lists establishments that have joined the \"suspended coffee\" initiative — the countries range from the \u003ca href=\"http://www.examiner.co.uk/news/local-west-yorkshire-news/2013/04/23/lindley-and-huddersfield-cafes-join-suspended-coffees-scheme-for-homeless-people-86081-33218894/#.UXaQTISvFWg.twitter\">U.K.\u003c/a> and Ireland and Hungary to Australia and Canada.\u003c/p>\n\u003cp>The prepaid cup of coffee has become a symbol of grass-roots social solidarity at a time of mounting poverty in what, until recently, were affluent Western societies.\u003c/p>\n\u003cp>But now, back to Naples, where coffee is not a luxury but is considered, more or less, a basic human right.\u003c/p>\n\u003cp>And the variety is vast: You can order an espresso \"ristretto\" (\"tightened,\" i.e., stronger); or an espresso \"macchiato\" (\"stained,\" i.e., with a little milk); or an espresso \"corretto\" (\"corrected,\" i.e., with a shot of grappa, cognac or sambuca).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There's only one iron-clad rule: Cappuccino — which takes its name from the white and beige colors of the Capuchin friars' habits — is exclusively a breakfast beverage, and must never, never be consumed after 11 a.m. (OK, let's say noon).\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "About a century ago, a beautiful tradition emerged in the Italian city of Naples: Cafe-goers would buy a cup of coffee anonymously and in advance for a less-fortunate stranger. With much of Europe now in tight financial times, the custom is spreading across the continent.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60790\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/italybarista.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/italybarista.jpg\" alt=\"A barista serves coffee at a cafe in Naples, Italy. The Italian city's long-standing tradition of buying a cup for a less-fortunate stranger is now spreading across Europe. Photo: Christopher Furlong/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-60790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista serves coffee at a cafe in Naples, Italy. The Italian city's long-standing tradition of buying a cup for a less-fortunate stranger is now spreading across Europe. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178829301/eu-embraces-suspended-coffee-pay-it-forward-with-a-cup-of-joe\">The Salt at NPR Food\u003c/a>, (4/25/13)\u003c/p>\n\u003cp>Tough economic times and growing poverty in much of Europe are reviving a humble tradition that began some one-hundred years ago in the Italian city of Naples. It's called \u003cem>caffè sospeso\u003c/em> — \"suspended coffee\": A customer pays in advance for a person who cannot afford a cup of coffee.\u003c/p>\n\u003cp>The Neapolitan writer Luciano de Crescenzo used the tradition as the title of one of his books, \u003cem>\u003ca href=\"http://books.google.com/books/about/Il_caff%C3%A8_sospeso.html?id=8Bk4-iAlWp4C\">Caffè sospeso\u003c/a>: Saggezza quotidiana in piccoli sorsi\u003c/em> (\"Suspended coffee: Daily wisdom in small sips\").\u003c/p>\n\u003cp>\"It was a beautiful custom,\" he recalls. \"When a person who had a break of good luck entered a cafe and ordered a cup of coffee, he didn't pay just for one, but for two cups, allowing someone less fortunate who entered later to have a cup of coffee for free.\"\u003c/p>\n\u003cp>The barista would keep a log, and when someone popped his head in the doorway of the cafe and asked, \"Is there anything suspended?\" the barista would nod and serve him a cup of coffee ... for free.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's an elegant way to show generosity: an act of charity in which donors and recipients never meet each other, the donor doesn't show off and the recipient doesn't have to show gratitude.\u003c/p>\n\u003cp>The writer says the tradition is part of the city's philosophy of life. \"In other words, it was a cup of coffee,\" de Crescenzo says, \"offered to the rest of humankind.\" It was a time, he adds, when there were more customers who were poor than those who were well-off.\u003c/p>\n\u003cp>It's fitting that the tradition started in Naples, a city that prides itself on having the best coffee in Italy. And in a country where the first coffeehouse in Europe opened in 1683 (in Venice), that is no small claim.\u003c/p>\n\u003cp>Before the likes of \u003ca href=\"http://www.gaggia.com/e/landing-page.html\">Gaggia\u003c/a> and \u003ca href=\"http://www.cimbali.com/\">Cimbali\u003c/a> started producing the modern commercial espresso machines, Italians made coffee at home on the stovetop with a coffee maker known as a \u003ca href=\"http://en.wikipedia.org/wiki/Neapolitan_flip_coffee_pot\">Napoletana\u003c/a>.\u003c/p>\n\u003cp>Naples and coffee are inseparable, but the \u003cem>caffè\u003c/em> \u003cem>sospeso\u003c/em> tradition waned as Italy entered the boom years of postwar reconstruction and \u003cem>La Dolce Vita\u003c/em>. For decades, the custom was confined mainly to the Christmas season.\u003c/p>\n\u003cp>Now, it's made a comeback. Two years ago, with the eurozone crisis already raging, unemployment rising and small businesses closing on a daily basis, more and more Italians could no longer afford the national beverage — an espresso or a cappuccino. (According to the \u003ca href=\"http://www.ico.org/\">International Coffee Organization\u003c/a>, which represents 44 coffee exporting countries, Italian per capita annual consumption of coffee has dropped to 5.6 kilograms, the lowest level in the past six years.)\u003c/p>\n\u003cp>Then someone remembered the old Neapolitan custom. So several nongovernmental organizations got together and — with the support of Naples Mayor Luigi de Magistris — Dec.10 was formally declared \"Suspended Coffee Day.\"\u003c/p>\n\u003cp>The practice is now spreading to other crisis-ravaged parts of Europe.\u003c/p>\n\u003cp>In Bulgaria, the European Union's poorest country, where several desperate people have set themselves on fire in recent months, more than 150 cafes have joined an initiative modeled on the Neapolitan \"suspended coffee\" tradition.\u003c/p>\n\u003cp>In crisis-wracked Spain, a young man from Barcelona, Gonzalo Sapina, in a few short weeks started a network called \u003cem>Cafes Pendientes\u003c/em> (\"pending coffees\") and promoted the initiative among numerous coffee shops.\u003c/p>\n\u003cp>In France, several cafes now carry the logo \"cafe en attente\" (\"waiting coffee\").\u003c/p>\n\u003cp>And there is even a \u003ca href=\"http://www.coffeesharing.com/\">site\u003c/a> that lists establishments that have joined the \"suspended coffee\" initiative — the countries range from the \u003ca href=\"http://www.examiner.co.uk/news/local-west-yorkshire-news/2013/04/23/lindley-and-huddersfield-cafes-join-suspended-coffees-scheme-for-homeless-people-86081-33218894/#.UXaQTISvFWg.twitter\">U.K.\u003c/a> and Ireland and Hungary to Australia and Canada.\u003c/p>\n\u003cp>The prepaid cup of coffee has become a symbol of grass-roots social solidarity at a time of mounting poverty in what, until recently, were affluent Western societies.\u003c/p>\n\u003cp>But now, back to Naples, where coffee is not a luxury but is considered, more or less, a basic human right.\u003c/p>\n\u003cp>And the variety is vast: You can order an espresso \"ristretto\" (\"tightened,\" i.e., stronger); or an espresso \"macchiato\" (\"stained,\" i.e., with a little milk); or an espresso \"corretto\" (\"corrected,\" i.e., with a shot of grappa, cognac or sambuca).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There's only one iron-clad rule: Cappuccino — which takes its name from the white and beige colors of the Capuchin friars' habits — is exclusively a breakfast beverage, and must never, never be consumed after 11 a.m. (OK, let's say noon).\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Masterpiece In A Mug: Japanese Latte Art Will Perk You Up",
"title": "Masterpiece In A Mug: Japanese Latte Art Will Perk You Up",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60770\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\" alt=\"The Cat. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cat. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178841995/masterpiece-in-a-mug-japanese-latte-art-will-perk-you-up\">The Salt at NPR Food\u003c/a> (4/25/13)\u003c/p>\n\u003cp>Clovers? Hearts? That's small fries, guys. It's time you met The Cat:\u003c/p>\n\u003cp>That 3-D creation is the work of Japanese latte artist Kazuki Yamamoto. The 26-year-old resident of Osaka creates ephemeral works of art in espresso and foam.\u003c/p>\n\u003cfigure id=\"attachment_60768\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\" alt=\"Anime Character. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anime Character. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>From whimsical monsters crafted from milk froth ...\u003c/p>\n\u003cfigure id=\"attachment_60769\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\" alt=\"Foam monster. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foam monster. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>... to adorable homages to favorite childhood cartoon characters ...\u003c/p>\n\u003cfigure id=\"attachment_60774\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\" alt=\"The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"416\" class=\"size-full wp-image-60774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Yamamoto's art makes you regret the need to consume the canvas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yamamoto has made a name for himself \u003ca href=\"https://twitter.com/george_10g\">on Twitter\u003c/a>, where more than 82,000 followers receive daily tweets with images of his latest creations. But he's hardly the only latte artist to emerge from Japan.\u003c/p>\n\u003cfigure id=\"attachment_60771\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\" alt=\"Einstein. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Einstein. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>That caffeinated Einstein, for instance, is the work of Yamamoto's friend Kohei Matsuno, a 23-year-old originally from Osaka who now works at a café in Tokyo. (He's \u003ca href=\"https://twitter.com/latte_artist_jk\">on Twitter\u003c/a>, too.) Matsuno's subject matter varies widely — from anime characters to \u003ca href=\"http://otakumode.com/photo/245704969506783232/1\">Lady Gaga\u003c/a>. He also takes customer requests.\u003c/p>\n\u003cp>I like to surprise people, Matsuno, who also goes by the name \u003ca href=\"http://otakumode.com/mattsun\">Mattsun\u003c/a>, tells The Salt. (NPR's \u003ca href=\"http://www.npr.org/people/96022165/yuki-noguchi\">Yuki Noguchi\u003c/a> kindly translated for us.) He says he's always looking for new images.\u003c/p>\n\u003cfigure id=\"attachment_60773\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\" alt=\"Monkey. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>Lately, Matsuno has started recreating famous works of art — like this take on Edvard Munch's \u003ca href=\"http://www.moma.org/visit/calendar/exhibitions/1330\">\u003cem>The Scream\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60775\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\" alt=\"Edvard Munch's "The Scream." Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edvard Munch's \"The Scream.\" Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>A toothpick and spoon are Matsuno's primary tools in creating such fine details. The milk and foam parts go on first, then he uses toothpicks to add \"shading\" with espresso. The whole process, he says, takes about three to five minutes. Yes, that means the beverage isn't always piping hot when it reaches drinkers' lips, but hey, they say you've got to suffer for your art.\u003c/p>\n\u003cp>Sure, we have \u003ca href=\"http://baristart.tumblr.com/\">latte artists\u003c/a> in the U.S., too, but from what Matsuno tells us, it seems to be more common in Japan. So why bother to craft a masterpiece in a mug when it's just going to disappear down someone's gullet?\u003c/p>\n\u003cp>I put the question to noted design philosopher \u003ca href=\"http://www.leonardkoren.com/\">Leonard Koren\u003c/a>, who has written about Japanese aesthetics. He pointed me to two Japanese concepts — \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#3\">\u003cem>wabi-sabi \u003c/em>\u003c/a>and \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#2\">\u003cem>mono-no-aware\u003c/em>\u003c/a> — both of which hold, in part, that \"many things are beautiful precisely because they are short-lived and fragile,\" Koren told me via email.\u003c/p>\n\u003cp>\"For example, the Japanese love the cherry blossom metaphor,\" he writes. \"Because cherry trees blossom for only a week or two every year, when they do blossom, there is the emotional poignancy of knowing that it is only a temporary state of affairs.\"\u003c/p>\n\u003cp>\"If you can memorialize cherry blossoms in poetry—which the Japanese do,\" says Koren, \"why not do the same for latte foam?\"\u003c/p>\n\u003cfigure id=\"attachment_60772\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\" alt=\"Harry Potter. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Potter. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a bad approach to life when you think about it — always seeing the potential for magic in the mundane.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Big hat tip to Rebecca Subbiah, who blogs at \u003ca href=\"http://www.chowandchatter.com/\">Chow and Chatter\u003c/a>, for introducing us to these two artists.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "You think clovers and hearts are impressive? Wait till you get a load of these Japanese latte drawings. A culture that values the beauty of the ephemeral has brought us a new level of art in foam.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60770\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\" alt=\"The Cat. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cat. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178841995/masterpiece-in-a-mug-japanese-latte-art-will-perk-you-up\">The Salt at NPR Food\u003c/a> (4/25/13)\u003c/p>\n\u003cp>Clovers? Hearts? That's small fries, guys. It's time you met The Cat:\u003c/p>\n\u003cp>That 3-D creation is the work of Japanese latte artist Kazuki Yamamoto. The 26-year-old resident of Osaka creates ephemeral works of art in espresso and foam.\u003c/p>\n\u003cfigure id=\"attachment_60768\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\" alt=\"Anime Character. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anime Character. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>From whimsical monsters crafted from milk froth ...\u003c/p>\n\u003cfigure id=\"attachment_60769\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\" alt=\"Foam monster. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foam monster. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>... to adorable homages to favorite childhood cartoon characters ...\u003c/p>\n\u003cfigure id=\"attachment_60774\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\" alt=\"The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"416\" class=\"size-full wp-image-60774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Yamamoto's art makes you regret the need to consume the canvas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yamamoto has made a name for himself \u003ca href=\"https://twitter.com/george_10g\">on Twitter\u003c/a>, where more than 82,000 followers receive daily tweets with images of his latest creations. But he's hardly the only latte artist to emerge from Japan.\u003c/p>\n\u003cfigure id=\"attachment_60771\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\" alt=\"Einstein. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Einstein. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>That caffeinated Einstein, for instance, is the work of Yamamoto's friend Kohei Matsuno, a 23-year-old originally from Osaka who now works at a café in Tokyo. (He's \u003ca href=\"https://twitter.com/latte_artist_jk\">on Twitter\u003c/a>, too.) Matsuno's subject matter varies widely — from anime characters to \u003ca href=\"http://otakumode.com/photo/245704969506783232/1\">Lady Gaga\u003c/a>. He also takes customer requests.\u003c/p>\n\u003cp>I like to surprise people, Matsuno, who also goes by the name \u003ca href=\"http://otakumode.com/mattsun\">Mattsun\u003c/a>, tells The Salt. (NPR's \u003ca href=\"http://www.npr.org/people/96022165/yuki-noguchi\">Yuki Noguchi\u003c/a> kindly translated for us.) He says he's always looking for new images.\u003c/p>\n\u003cfigure id=\"attachment_60773\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\" alt=\"Monkey. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>Lately, Matsuno has started recreating famous works of art — like this take on Edvard Munch's \u003ca href=\"http://www.moma.org/visit/calendar/exhibitions/1330\">\u003cem>The Scream\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60775\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\" alt=\"Edvard Munch's "The Scream." Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edvard Munch's \"The Scream.\" Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>A toothpick and spoon are Matsuno's primary tools in creating such fine details. The milk and foam parts go on first, then he uses toothpicks to add \"shading\" with espresso. The whole process, he says, takes about three to five minutes. Yes, that means the beverage isn't always piping hot when it reaches drinkers' lips, but hey, they say you've got to suffer for your art.\u003c/p>\n\u003cp>Sure, we have \u003ca href=\"http://baristart.tumblr.com/\">latte artists\u003c/a> in the U.S., too, but from what Matsuno tells us, it seems to be more common in Japan. So why bother to craft a masterpiece in a mug when it's just going to disappear down someone's gullet?\u003c/p>\n\u003cp>I put the question to noted design philosopher \u003ca href=\"http://www.leonardkoren.com/\">Leonard Koren\u003c/a>, who has written about Japanese aesthetics. He pointed me to two Japanese concepts — \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#3\">\u003cem>wabi-sabi \u003c/em>\u003c/a>and \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#2\">\u003cem>mono-no-aware\u003c/em>\u003c/a> — both of which hold, in part, that \"many things are beautiful precisely because they are short-lived and fragile,\" Koren told me via email.\u003c/p>\n\u003cp>\"For example, the Japanese love the cherry blossom metaphor,\" he writes. \"Because cherry trees blossom for only a week or two every year, when they do blossom, there is the emotional poignancy of knowing that it is only a temporary state of affairs.\"\u003c/p>\n\u003cp>\"If you can memorialize cherry blossoms in poetry—which the Japanese do,\" says Koren, \"why not do the same for latte foam?\"\u003c/p>\n\u003cfigure id=\"attachment_60772\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\" alt=\"Harry Potter. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Potter. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a bad approach to life when you think about it — always seeing the potential for magic in the mundane.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Big hat tip to Rebecca Subbiah, who blogs at \u003ca href=\"http://www.chowandchatter.com/\">Chow and Chatter\u003c/a>, for introducing us to these two artists.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Coffee Influenced The Course Of History",
"title": "How Coffee Influenced The Course Of History",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60714\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery.jpg\" alt=\"An overseer sits in the shade while workers collect coffee beans on a Brazilian plantation, circa 1750. Photo: Hulton Archive/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-60714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An overseer sits in the shade while workers collect coffee beans on a Brazilian plantation, circa 1750.\u003cbr>Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130424_me_14.mp3\"] \u003c/p>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">The Salt at NPR Food\u003c/a> (04/24/13)\u003c/p>\n\u003cp>Coffee is a powerful beverage. On a personal level, it helps keep us awake and active. On a much broader level, it has helped shape our history and continues to shape our culture.\u003c/p>\n\u003cp>Coffee plants grow wild in Ethiopia and were probably used by nomadic tribes for thousands of years, but it wasn't until the 1400s that people figured out they could roast its seeds. \"Then it really took off,\" historian \u003ca href=\"http://markpendergrast.com/\">Mark Pendergrast\u003c/a> — author of \u003cem>Uncommon Grounds: The History of Coffee and How It Transformed Our World\u003c/em>\u003cem> \u003c/em>— tells \u003cem>Morning Edition\u003c/em> host Steve Inskeep.\u003c/p>\n\u003cp>By the 1500s, he says, the drink had spread to coffeehouses across the Arab world. Within another 150 years, it took Europe by storm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/178812261/uncommon-grounds-the-history-of-coffee-and-how-it-transformed-our-world\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery2.jpg\" alt=\"Uncommon Grounds\" width=\"250\" class=\"alignleft size-full wp-image-60715\">\u003c/a>\"It actually had a major impact on the rise of business,\" Pendergrast says. Coffeehouses became a spot not just to enjoy a cup but to exchange ideas.\u003c/p>\n\u003cp>The insurer \u003ca href=\"http://www.lloyds.com/lloyds/about-us/history\">Lloyd's of London\u003c/a> was founded hundreds of years ago in one of London's 2,000 coffeehouses, he notes. Literature, newspapers and even the works of great composers like Bach and Beethoven were also spawned in coffeehouses.\u003c/p>\n\u003cp>It is often said that after the Boston Tea Party of 1773, when American colonists raided British tea ships and threw crates of tea into the harbor, Americans universally switched over to drinking coffee.\u003c/p>\n\u003cp>\"There's a lot of truth to the story, I found,\" Pendergrast says. He cites a letter John Adams wrote to his wife, Abigail, in which the Founding Father proclaims his love of tea but says he will have to learn to embrace coffee instead, because drinking tea had become unpatriotic.\u003c/p>\n\u003cp>For all the upsides coffee has brought the modern world, it also ushered in its fair share of downsides, too. Europeans carried coffee with them as they colonized various parts of the world, and this frequently meant they enslaved people in order to grow it.\u003c/p>\n\u003cp>\"One of the ironies about coffee is it makes people think. It sort of creates egalitarian places — coffeehouses where people can come together — and so the French Revolution and the American Revolution were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144988133/drink-coffee-off-with-your-head\">planned\u003c/a> in coffeehouses,\" Pendergrast says. \"On the other hand, that same coffee that was fueling the French Revolution was also being produced by African slaves who had been taken to San Domingo, which we now know as Haiti.\"\u003c/p>\n\u003cp>In Brazil — where slavery was legal until 1888 — coffee plantations would use slash-and-burn agriculture, tearing down rain forests and planting coffee trees that depleted the nutrients in soil. Once the soil had been sapped, growers would move on to another place.\u003c/p>\n\u003cp>And then there are history's many coffee naysayers. In 1511, for example, the governor of Mecca banned coffee because his medical advisers warned it was bad for people's health. In 1674, women in London were convinced that coffee made their husbands impotent.\u003c/p>\n\u003cp>And yet, in an age when \u003ca href=\"http://artsbeat.blogs.nytimes.com/2008/02/29/beer-soup-for-the-overcaffeinated-soul/\">beer soup\u003c/a> was the breakfast of champions, coffee had one undeniable health benefit: \"Western civilization sobered up,\" Pendergrast says. Coffee, he says, \"had a very good impact in many ways on our civilization, even though it was, for a long time, grown by slaves.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60714\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery.jpg\" alt=\"An overseer sits in the shade while workers collect coffee beans on a Brazilian plantation, circa 1750. Photo: Hulton Archive/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-60714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An overseer sits in the shade while workers collect coffee beans on a Brazilian plantation, circa 1750.\u003cbr>Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">The Salt at NPR Food\u003c/a> (04/24/13)\u003c/p>\n\u003cp>Coffee is a powerful beverage. On a personal level, it helps keep us awake and active. On a much broader level, it has helped shape our history and continues to shape our culture.\u003c/p>\n\u003cp>Coffee plants grow wild in Ethiopia and were probably used by nomadic tribes for thousands of years, but it wasn't until the 1400s that people figured out they could roast its seeds. \"Then it really took off,\" historian \u003ca href=\"http://markpendergrast.com/\">Mark Pendergrast\u003c/a> — author of \u003cem>Uncommon Grounds: The History of Coffee and How It Transformed Our World\u003c/em>\u003cem> \u003c/em>— tells \u003cem>Morning Edition\u003c/em> host Steve Inskeep.\u003c/p>\n\u003cp>By the 1500s, he says, the drink had spread to coffeehouses across the Arab world. Within another 150 years, it took Europe by storm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/178812261/uncommon-grounds-the-history-of-coffee-and-how-it-transformed-our-world\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery2.jpg\" alt=\"Uncommon Grounds\" width=\"250\" class=\"alignleft size-full wp-image-60715\">\u003c/a>\"It actually had a major impact on the rise of business,\" Pendergrast says. Coffeehouses became a spot not just to enjoy a cup but to exchange ideas.\u003c/p>\n\u003cp>The insurer \u003ca href=\"http://www.lloyds.com/lloyds/about-us/history\">Lloyd's of London\u003c/a> was founded hundreds of years ago in one of London's 2,000 coffeehouses, he notes. Literature, newspapers and even the works of great composers like Bach and Beethoven were also spawned in coffeehouses.\u003c/p>\n\u003cp>It is often said that after the Boston Tea Party of 1773, when American colonists raided British tea ships and threw crates of tea into the harbor, Americans universally switched over to drinking coffee.\u003c/p>\n\u003cp>\"There's a lot of truth to the story, I found,\" Pendergrast says. He cites a letter John Adams wrote to his wife, Abigail, in which the Founding Father proclaims his love of tea but says he will have to learn to embrace coffee instead, because drinking tea had become unpatriotic.\u003c/p>\n\u003cp>For all the upsides coffee has brought the modern world, it also ushered in its fair share of downsides, too. Europeans carried coffee with them as they colonized various parts of the world, and this frequently meant they enslaved people in order to grow it.\u003c/p>\n\u003cp>\"One of the ironies about coffee is it makes people think. It sort of creates egalitarian places — coffeehouses where people can come together — and so the French Revolution and the American Revolution were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144988133/drink-coffee-off-with-your-head\">planned\u003c/a> in coffeehouses,\" Pendergrast says. \"On the other hand, that same coffee that was fueling the French Revolution was also being produced by African slaves who had been taken to San Domingo, which we now know as Haiti.\"\u003c/p>\n\u003cp>In Brazil — where slavery was legal until 1888 — coffee plantations would use slash-and-burn agriculture, tearing down rain forests and planting coffee trees that depleted the nutrients in soil. Once the soil had been sapped, growers would move on to another place.\u003c/p>\n\u003cp>And then there are history's many coffee naysayers. In 1511, for example, the governor of Mecca banned coffee because his medical advisers warned it was bad for people's health. In 1674, women in London were convinced that coffee made their husbands impotent.\u003c/p>\n\u003cp>And yet, in an age when \u003ca href=\"http://artsbeat.blogs.nytimes.com/2008/02/29/beer-soup-for-the-overcaffeinated-soul/\">beer soup\u003c/a> was the breakfast of champions, coffee had one undeniable health benefit: \"Western civilization sobered up,\" Pendergrast says. Coffee, he says, \"had a very good impact in many ways on our civilization, even though it was, for a long time, grown by slaves.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Corn, Fickle Weather Makes For Uncertain Yields",
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"content": "\u003cfigure id=\"attachment_60694\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/corn1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/corn1.jpg\" alt=\"Missouri farmer Gary Riedel says wet weather will put him about a month behind last year's planting. Photo: Abbie Fentress Swanson for NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-60694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Missouri farmer Gary Riedel says wet weather will put him about a month behind last year's planting.\u003cbr>Photo: Abbie Fentress Swanson for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177783540/for-corn-fickle-weather-makes-for-uncertain-yields\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130424_me_09.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kbia.org/people/abbie-fentress-swanson\">Abbie Fentress Swanson\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177783540/for-corn-fickle-weather-makes-for-uncertain-yields\">The Salt at NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>Last year's drought wreaked havoc on farmers' fields in much of the Midwest, cutting crop yields and forcing livestock producers to cull their herds. This spring, the rain that farmers needed so badly in 2012 has finally returned. But maybe too much, and at the wrong time.\u003c/p>\n\u003cp>It's almost the end of April, which is prime time to plant corn. But farmers need a break in the rain so they can get this year's crops in the ground and try to lock in good yields at harvest.\u003c/p>\n\u003cp>\"There are other things that can limit yield, and planting date isn't necessarily even the most important one,\" says University of Missouri agronomist \u003ca href=\"http://plantsci.missouri.edu/faculty/myersb.cfm\">Brent Myers\u003c/a>. \"But it is something we have to consider. And we want to try to get that corn planted in that timely window of, say, after the first week of April to the first week in May.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At his farm in Centralia, Mo., Gary Riedel, 69, in his green baseball cap and Western-style shirt, is just itching to plant corn on 1,000 acres of his 2,300-acre farm. He pulls open the lid from one of his planter's hoppers and shows me the salmon-colored corn seed that's all ready to go.\u003c/p>\n\u003cp>\"Last year, I believe I started planting on the 28th of March, and this year, it may be the 28th of April, the way it's beginning to look,\" Riedel says. \"It's just that the later we get, the more we are subject to problems from pollination due to hot weather.\"\u003c/p>\n\u003cp>Excessive heat and dryness can hurt corn pollination and stunt growth, leading to lower yields. So farmers try to plant early — especially with corn still getting about $6.50 a bushel. (As The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/14/158752153/secret-side-of-the-drought-corn-farmers-will-benefit\">reported\u003c/a> last year, corn farmers made serious money, even though yields were down.) The U.S. Department of Agriculture says \u003ca href=\"http://usda01.library.cornell.edu/usda/current/CropProg/CropProg-04-22-2013.pdf\">by this time last year\u003c/a>, 26 percent of the country's corn crop was already planted. This year, farmers only have 4 percent of their corn in the ground.\u003c/p>\n\u003cp>We walk out to one of his misty fields, and Riedel points to the reason.\u003c/p>\n\u003cp>\"See there, you can see a water puddle out in the field,\" he says. \"We're going to have to wait till that dries up.\"\u003c/p>\n\u003cp>But even when the puddle dries, it still might take a while to get corn into the ground. Planting in cold, wet soil can cause all kinds of problems for corn seedlings, including that they can't take root or emerge above ground.\u003c/p>\n\u003cfigure id=\"attachment_60696\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/corn2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/corn2.jpg\" alt=\"By this time last year, 26 percent of the country's corn crop was already planted. A wet, cold spring means that only 4 percent is in the ground right now. Photo: Seth Perlman/AP\" width=\"250\" class=\"size-full wp-image-60696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">By this time last year, 26 percent of the country's corn crop was already planted. A wet, cold spring means that only 4 percent is in the ground right now. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\"We need some period of dry weather to help dry up the soil so producers can get out in the fields,\" says climatologist \u003ca href=\"http://www.snr.missouri.edu/seas/faculty/guinan-p.php\">Pat Guinan\u003c/a>, who has been forecasting the weather in Missouri for a quarter century. \"Perhaps there may be some drier conditions, which will help. But right now, things are a little too wet across a good part of the state. And not only Missouri. Much of the Corn Belt is very wet. Especially from Iowa, over into Minnesota, parts of Wisconsin, Illinois and on into Indiana, we have some very wet conditions.\"\u003c/p>\n\u003cp>But even up until January, this moisture is what farmers had been hoping for. Last year's drought led to a \u003ca href=\"http://www.nass.usda.gov/Newsroom/2013/01_11_2013.asp\">13 percent drop in corn production\u003c/a>, which in turn led to tight corn stocks and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/01/162127460/does-your-gas-tank-hold-enough-food-to-feed-22-people\">increased competition for corn\u003c/a> between ethanol plants and livestock producers. The shortfall is also hurting corn exports, which are now at a 40-year low.\u003c/p>\n\u003cp>\"A good production year would mean there would be less competition and would improve margins,\" says Sterling Liddell, an agricultural economist with Rabo AgriFinance. \"Especially in the cattle industry, which has suffered the most.\"\u003c/p>\n\u003cp>Last year's drought moved many farmers, including Gary Riedel, to increase the amount of crop insurance they carry. Peggy Smart, 77, also upped her coverage. Along with her family, she plants corn, soybeans and wheat on 6,000 acres of Missouri River bottomland in Tebbetts, Mo.\u003c/p>\n\u003cp>But nothing is planted yet. \"We just don't have enough sunshine,\" she says.\u003c/p>\n\u003cp>Both Smart and Riedel are hoping to minimize the risks of bad weather by trying out drought- and flood-tolerant hybrid seeds this year. But first, they have to wait for the soil to dry out.\u003c/p>\n\u003cp>\"It's just crazy that one year is one way and one is another,\" she says. \"We don't have to go to Las Vegas to gamble, because farming is the biggest gamble there is.\"\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/25/157355792/meat-producers-and-ultimately-consumers-hurt-by-drought\">Meat Producers And, Ultimately, Consumers Hurt By Drought\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/14/158752153/secret-side-of-the-drought-corn-farmers-will-benefit\">Secret Side Of The Drought: Many Corn Farmers Will Benefit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2012/07/24/157243527/despite-crop-insurance-drought-still-stings-farmers\">Despite Crop Insurance, Drought Still Stings Farmers\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson reports from Missouri for Harvest Public Media, an agriculture-reporting project involving nine NPR member stations in the Midwest. For more stories about farm and food, check out\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Corn production was down last year thanks to drought. This year, conditions are too cold and wet for farmers to plant the crop. Without a break in the clouds pretty soon, there may be another shortage of the crop at harvest time.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60694\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/corn1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/corn1.jpg\" alt=\"Missouri farmer Gary Riedel says wet weather will put him about a month behind last year's planting. Photo: Abbie Fentress Swanson for NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-60694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Missouri farmer Gary Riedel says wet weather will put him about a month behind last year's planting.\u003cbr>Photo: Abbie Fentress Swanson for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177783540/for-corn-fickle-weather-makes-for-uncertain-yields\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kbia.org/people/abbie-fentress-swanson\">Abbie Fentress Swanson\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177783540/for-corn-fickle-weather-makes-for-uncertain-yields\">The Salt at NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>Last year's drought wreaked havoc on farmers' fields in much of the Midwest, cutting crop yields and forcing livestock producers to cull their herds. This spring, the rain that farmers needed so badly in 2012 has finally returned. But maybe too much, and at the wrong time.\u003c/p>\n\u003cp>It's almost the end of April, which is prime time to plant corn. But farmers need a break in the rain so they can get this year's crops in the ground and try to lock in good yields at harvest.\u003c/p>\n\u003cp>\"There are other things that can limit yield, and planting date isn't necessarily even the most important one,\" says University of Missouri agronomist \u003ca href=\"http://plantsci.missouri.edu/faculty/myersb.cfm\">Brent Myers\u003c/a>. \"But it is something we have to consider. And we want to try to get that corn planted in that timely window of, say, after the first week of April to the first week in May.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At his farm in Centralia, Mo., Gary Riedel, 69, in his green baseball cap and Western-style shirt, is just itching to plant corn on 1,000 acres of his 2,300-acre farm. He pulls open the lid from one of his planter's hoppers and shows me the salmon-colored corn seed that's all ready to go.\u003c/p>\n\u003cp>\"Last year, I believe I started planting on the 28th of March, and this year, it may be the 28th of April, the way it's beginning to look,\" Riedel says. \"It's just that the later we get, the more we are subject to problems from pollination due to hot weather.\"\u003c/p>\n\u003cp>Excessive heat and dryness can hurt corn pollination and stunt growth, leading to lower yields. So farmers try to plant early — especially with corn still getting about $6.50 a bushel. (As The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/14/158752153/secret-side-of-the-drought-corn-farmers-will-benefit\">reported\u003c/a> last year, corn farmers made serious money, even though yields were down.) The U.S. Department of Agriculture says \u003ca href=\"http://usda01.library.cornell.edu/usda/current/CropProg/CropProg-04-22-2013.pdf\">by this time last year\u003c/a>, 26 percent of the country's corn crop was already planted. This year, farmers only have 4 percent of their corn in the ground.\u003c/p>\n\u003cp>We walk out to one of his misty fields, and Riedel points to the reason.\u003c/p>\n\u003cp>\"See there, you can see a water puddle out in the field,\" he says. \"We're going to have to wait till that dries up.\"\u003c/p>\n\u003cp>But even when the puddle dries, it still might take a while to get corn into the ground. Planting in cold, wet soil can cause all kinds of problems for corn seedlings, including that they can't take root or emerge above ground.\u003c/p>\n\u003cfigure id=\"attachment_60696\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/corn2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/corn2.jpg\" alt=\"By this time last year, 26 percent of the country's corn crop was already planted. A wet, cold spring means that only 4 percent is in the ground right now. Photo: Seth Perlman/AP\" width=\"250\" class=\"size-full wp-image-60696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">By this time last year, 26 percent of the country's corn crop was already planted. A wet, cold spring means that only 4 percent is in the ground right now. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\"We need some period of dry weather to help dry up the soil so producers can get out in the fields,\" says climatologist \u003ca href=\"http://www.snr.missouri.edu/seas/faculty/guinan-p.php\">Pat Guinan\u003c/a>, who has been forecasting the weather in Missouri for a quarter century. \"Perhaps there may be some drier conditions, which will help. But right now, things are a little too wet across a good part of the state. And not only Missouri. Much of the Corn Belt is very wet. Especially from Iowa, over into Minnesota, parts of Wisconsin, Illinois and on into Indiana, we have some very wet conditions.\"\u003c/p>\n\u003cp>But even up until January, this moisture is what farmers had been hoping for. Last year's drought led to a \u003ca href=\"http://www.nass.usda.gov/Newsroom/2013/01_11_2013.asp\">13 percent drop in corn production\u003c/a>, which in turn led to tight corn stocks and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/01/162127460/does-your-gas-tank-hold-enough-food-to-feed-22-people\">increased competition for corn\u003c/a> between ethanol plants and livestock producers. The shortfall is also hurting corn exports, which are now at a 40-year low.\u003c/p>\n\u003cp>\"A good production year would mean there would be less competition and would improve margins,\" says Sterling Liddell, an agricultural economist with Rabo AgriFinance. \"Especially in the cattle industry, which has suffered the most.\"\u003c/p>\n\u003cp>Last year's drought moved many farmers, including Gary Riedel, to increase the amount of crop insurance they carry. Peggy Smart, 77, also upped her coverage. Along with her family, she plants corn, soybeans and wheat on 6,000 acres of Missouri River bottomland in Tebbetts, Mo.\u003c/p>\n\u003cp>But nothing is planted yet. \"We just don't have enough sunshine,\" she says.\u003c/p>\n\u003cp>Both Smart and Riedel are hoping to minimize the risks of bad weather by trying out drought- and flood-tolerant hybrid seeds this year. But first, they have to wait for the soil to dry out.\u003c/p>\n\u003cp>\"It's just crazy that one year is one way and one is another,\" she says. \"We don't have to go to Las Vegas to gamble, because farming is the biggest gamble there is.\"\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/25/157355792/meat-producers-and-ultimately-consumers-hurt-by-drought\">Meat Producers And, Ultimately, Consumers Hurt By Drought\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/14/158752153/secret-side-of-the-drought-corn-farmers-will-benefit\">Secret Side Of The Drought: Many Corn Farmers Will Benefit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2012/07/24/157243527/despite-crop-insurance-drought-still-stings-farmers\">Despite Crop Insurance, Drought Still Stings Farmers\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson reports from Missouri for Harvest Public Media, an agriculture-reporting project involving nine NPR member stations in the Midwest. For more stories about farm and food, check out\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coffee For A Cause: What Do Those Feel-Good Labels Deliver?",
"title": "Coffee For A Cause: What Do Those Feel-Good Labels Deliver?",
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"content": "\u003cfigure id=\"attachment_60614\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1-1024x675.jpg\" alt=\"Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\" width=\"1024\" height=\"675\" class=\"size-large wp-image-60614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130424_me_03.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">The Salt at NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>What does it take to find guilt-free coffee?\u003c/p>\n\u003cp>Much of our coffee comes from places where the environment is endangered and workers earn very little — sometimes, just a few dollars for a whole day's work. Coffee farmers have helped cut down tropical forests, and most of them use pesticides.\u003c/p>\n\u003cp>It doesn't take much effort, though, to find bags of coffee with labels that promise social and environmental improvements. Among the best-known are \u003ca href=\"http://www.fairtrade.net/\">Fairtrade\u003c/a> or \u003ca href=\"http://www.rainforest-alliance.org/agriculture/certification\">Rain Forest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went to Costa Rica to find out what those labels mean and how well they deliver on their promises.\u003c/p>\n\u003cp>I visited, for example, a hillside in the country's central valley, near the town of San Ramon, where Luis Fernando Vasquez grows coffee.\u003c/p>\n\u003cp>Vasquez loves showing off his farm, which also produces bananas and honey. He's lived here his whole life and learned to grow coffee from his father. But in the past few years, he says, he's changed the way he farms.\u003c/p>\n\u003cfigure id=\"attachment_60615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2-1024x574.jpg\" alt=\"Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, "now we are coming to understand that the tree plays a role" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, \"now we are coming to understand that the tree plays a role\" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Before, a tree used to be an obstacle, and we'd just cut it down,\" he says. \"Now, we are coming to understand that the tree plays a role, and it can coexist with our commercial coffee plantation.\"\u003c/p>\n\u003cp>Coffee plants that grow in the shade of trees produce fewer beans, but many people say those beans taste better. In addition, trees help reduce soil erosion and provide a home for wildlife.\u003c/p>\n\u003cp>Vasquez points at the ground, which is covered by a layer of dead, decaying leaves. \"We used to pick all that up, bring it to one central point on the farm and then set it on fire,\" he says. \"But now I know that if I leave it there, it will actually help improve soil fertility.\"\u003c/p>\n\u003cp>There also have been changes that I can't see: He's using fewer pesticides and recycling his trash.\u003c/p>\n\u003cp>Vasquez is enthusiastic about these changes, but they were not originally his idea.\u003c/p>\n\u003cp>They're the result of a long chain of decisions reaching all to way back to American consumers contemplating their many coffee options in the local Stop & Shop.\u003c/p>\n\u003cp>Several people who are part of that chain are also with me here on the farm.\u003c/p>\n\u003cfigure id=\"attachment_60621\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Fair Trade? Rainforest Alliance? What's In A Coffee Certification\" width=\"200\" class=\"size-full wp-image-60621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fair Trade? Rainforest Alliance? What's In A Coffee Certification\u003cbr>\u003cstrong>Learn More About the Different Coffee Certifications Below\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>First, there's Sergio Gurdian, who works for \u003ca href=\"http://www.ecomtrading.com/en/our-products/coffee/about-ecom-coffee-113.html\">ECOM Trading\u003c/a>, the second-biggest coffee trader in the world. ECOM buys beans from farmers and sells them to big companies like Starbucks or Nestle.\u003c/p>\n\u003cp>Gurdian and his colleagues went to Vasquez and persuaded him to change his farming practices.\u003c/p>\n\u003cp>Why? \"I think that the world is changing right now,\" says Gurdian.\u003c/p>\n\u003cp>To be specific, one of ECOM's big customers is changing. \u003ca href=\"http://www.nespresso.com/us/en/home\">Nespresso\u003c/a>, a coffee business owned by Nestle, has decided that it wants most of its coffee to carry a particular label: Rainforest Alliance Certified.\u003c/p>\n\u003cp>And \u003ca href=\"http://www.rainforest-alliance.org/\">Rainforest Alliance\u003c/a>, the environmental group behind this label, has a whole set of rules for farmers, called the \u003ca href=\"http://www.rainforest-alliance.org/agriculture/standards\">Sustainable Agriculture Standard\u003c/a>.\u003c/p>\n\u003cp>ECOM took on the job of getting farmers onboard. \"We said, 'OK, it's time to show the producers that sustainability is OK, and that we can offer lots of benefits, not only for them, the producers, but also for their farms,\" says Gurdian.\u003c/p>\n\u003cp>There was also a small financial incentive. Now that Vasquez, the farmer, is Rainforest Alliance Certified, he gets about 15 cents more for each pound of coffee.\u003c/p>\n\u003cp>The number of farmers like him is growing. According to Rainforest Alliance, 4.5 percent of all coffee produced in 2012 came from Rainforest Alliance Certified farms. That's a 45 percent increase over 2011.\u003c/p>\n\u003cp>There are other labels, of course: fair trade; organic; direct trade.\u003c/p>\n\u003cp>All of these labels promise slightly different things, and every promise involves some compromises.\u003c/p>\n\u003cp>For instance: Rainforest Alliance runs a relatively strict system, with independent auditors who inspect farms at random. If the auditors find prohibited pesticides, or workers earning less than the minimum wage, that farm can lose its certification. Sometimes, a whole group of neighboring farms also can be decertified.\u003c/p>\n\u003cp>You may be glad to know that the program has teeth. On the other hand, those rules shut out many of the smallest, poorest farmers.\u003c/p>\n\u003cp>Emilia Umaña, who also helps farmers get Rainforest Alliance certification, says the rules ask for things that are too expensive for many small farmers to buy — like special showers for workers to use after applying pesticides. \"One of the biggest flaws in the system is that they use the same rule book, worldwide, for every type of producer in every company,\" she says.\u003c/p>\n\u003cp>If you're specifically interested in helping small farmers, maybe you should look for fair trade coffee. Its whole focus is small coffee producers. Traditionally, all fair trade coffee has come from cooperatives of small producers.\u003c/p>\n\u003cfigure id=\"attachment_60617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4-1024x574.jpg\" alt=\"Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Christian Mora is general manager of one of these co-ops, called \u003ca href=\"http://afaorca.com/online/modules/info/\">AFAORCA\u003c/a>, in Costa Rica. It has just 24 members.\u003c/p>\n\u003cp>To get fair trade certification, he says, you have to show a fair trade organization that your cooperative keeps an honest set of books, that it operates democratically, and that it treats workers fairly.\u003c/p>\n\u003cp>\"They come in and interview people who work in the coffee fields, and they make sure that salaries are fair, and that labor rights are respected, according to the law,\" he says.\u003c/p>\n\u003cp>Once certified, the cooperative gets 20 cents extra for every pound of fair trade coffee that it sells. The cooperative then decides how to spend that \"social premium.\" It could pass the money on to its members, or do something else with it, such as improve a local school.\u003c/p>\n\u003cp>But there are compromises with fair trade, too. It doesn't deal with environmental practices on the farms, and some buyers complain that fair trade coffee isn't always good-quality coffee.\u003c/p>\n\u003cp>At the moment, in fact, the fair trade movement is going through a \u003ca href=\"http://www.marcgunther.com/a-schism-over-fair-trade/\">bitter split\u003c/a>. One group, \u003ca href=\"http://www.fairtradeusa.org/\">Fair Trade USA\u003c/a>, wants to \u003ca href=\"http://international.cgdev.org/publication/my-fair-trade-coffee-really-fair-trends-and-challenges-fair-trade-certification\">expand\u003c/a> the label so it can include coffee from individual farmers — even big estates.\u003c/p>\n\u003cp>Mora isn't happy about this expanded definition of fair trade. \"It could be a problem, because the goal of the label gets lost, and it becomes more of a marketing tool for big businesses, and just makes it easier for them to sell their product,\" he says.\u003c/p>\n\u003cp>This tension — between trying to be a real alternative to the mainstream and joining the mainstream — comes up all the time in these certification schemes.\u003c/p>\n\u003cp>The toughest environmental certification is probably one called \u003ca href=\"http://nationalzoo.si.edu/scbi/migratorybirds/coffee/\">Smithsonian Bird Friendly coffee\u003c/a>. This coffee is grown organically, with no manufactured fertilizer or pesticides, in fields that also contain 10 different kinds of shade trees. Only a few farmers, though, are willing to grow coffee this way.\u003c/p>\n\u003cfigure id=\"attachment_60618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5-1024x681.jpg\" alt=\"Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\" width=\"1024\" height=\"681\" class=\"size-large wp-image-60618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum, Starbucks runs a really big \u003ca href=\"http://www.starbucks.com/responsibility/sourcing/coffee\">program\u003c/a> called C.A.F.E. Practices (Coffee and Farmer Equity Practices). Like Rainforest Alliance certification, this scheme includes both environmental and social standards, but the Starbucks audits aren't really tests that a farmer can flunk. They're more like counseling sessions. If farmers are doing something wrong, Starbucks will tell them how to improve, but it still buys their coffee.\u003c/p>\n\u003cp>Yet for all their differences and compromises, coffee producers in Costa Rica say these certification systems, collectively, have had a real impact.\u003c/p>\n\u003cp>Carlos Rivera Chavarria, general manager of one of the country's largest cooperatives, \u003ca href=\"http://www.cafetarrazu.com/\">Coopetarrazu\u003c/a>, says certifications all helped farmers to hear what consumers wanted, much more directly than ever before.\u003c/p>\n\u003cp>These programs allowed his producers to \"rediscover quality coffee,\" he says.\u003c/p>\n\u003cp>Coopetarrazu sells coffee under the fair trade label. In addition, some of its farmers are Rainforest Alliance Certified, and the co-op sells a lot of coffee to Starbucks.\u003c/p>\n\u003cp>Now the co-op is experimenting with \"direct trade.\" It's selling small lots of coffee from particular villages to roasters who can pass along the story of that coffee, and that village, to consumers who want to know even more about the sources of their coffee.\u003c/p>\n\u003ch3>What's In A Certification?\u003c/h3>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\" alt=\"USDA Organic - USDA.gov\" width=\"200\" class=\"alignnone size-full wp-image-60619\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Regulates growing methods, prohibiting GMO seeds and synthetic substances\u003c/li>\n\u003cli>Forty countries carry organic coffee farms, with the first certified in 1967\u003c/li>\n\u003cli>Averages a $0.255/lb increase in market price for coffee producers\u003c/li>\n\u003cli>298 million pounds organic coffee grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Fair Trade International\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\" alt=\"Fairtrade International - Fairtrade.net\" width=\"200\" class=\"size-full wp-image-60620\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Seeks to increase welfare for small farmers and communities\u003c/li>\n\u003cli>Guarantees a minimum market price plus 10- to 20-cent premium per pound\u003c/li>\n\u003cli>Premium is paid to cooperatives to either distribute to farmers or use for community development projects\u003c/li>\n\u003cli>790 million pounds grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Rainforest Alliance\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Rainforest Alliance\" width=\"200\" class=\"alignnone size-full wp-image-60621\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Emphasizes sustainability in social, environmental, economic and ethical areas\u003c/li>\n\u003cli>Developed in early 1990s\u003c/li>\n\u003cli>Recently gained the support of major buyers including McDonalds and Nespresso\u003c/li>\n\u003cli>Expanded from 197 million pounds grown in 2007 to 827 million pounds in 2012\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>Smithsonian Migratory Bird Center 'Bird Friendly'\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\" alt=\"Smithsonian Migratory Bird Center\" width=\"200\" class=\"alignnone size-full wp-image-60622\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Promotes biodiversity through the planting of trees for habitat and shade cover\u003c/li>\n\u003cli>Requires organic certification and the use of specific trees\u003c/li>\n\u003cli>Certification can lead to a 5- to 10-cent premium over organic coffee prices\u003c/li>\n\u003cli>One of the smallest certification programs, with approximately 10.4 million pounds of coffee sold in 2011\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Starbucks Coffee And Farmer Equity 'CAFE'\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\" alt=\"Starbucks\" width=\"200\" class=\"alignnone size-full wp-image-60613\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Verification criteria developed over past 14 years with Conservation International\u003c/li>\n\u003cli>Evaluates workers' rights, benefits, environmental protection and sustainability\u003c/li>\n\u003cli>Starbucks aims for 100 percent-certified coffee supply by 2015\u003c/li>\n\u003cli>In 2012, 90 percent of supply — approximately 491 million pounds — was from CAFE-verified farms\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It doesn't take much effort to find bags of coffee with labels that promise social and environmental improvements. But each one of these certification programs promises something different for the farmer and the land — and every promise involves some compromises.",
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"title": "Coffee For A Cause: What Do Those Feel-Good Labels Deliver? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60614\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1-1024x675.jpg\" alt=\"Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\" width=\"1024\" height=\"675\" class=\"size-large wp-image-60614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">The Salt at NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>What does it take to find guilt-free coffee?\u003c/p>\n\u003cp>Much of our coffee comes from places where the environment is endangered and workers earn very little — sometimes, just a few dollars for a whole day's work. Coffee farmers have helped cut down tropical forests, and most of them use pesticides.\u003c/p>\n\u003cp>It doesn't take much effort, though, to find bags of coffee with labels that promise social and environmental improvements. Among the best-known are \u003ca href=\"http://www.fairtrade.net/\">Fairtrade\u003c/a> or \u003ca href=\"http://www.rainforest-alliance.org/agriculture/certification\">Rain Forest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went to Costa Rica to find out what those labels mean and how well they deliver on their promises.\u003c/p>\n\u003cp>I visited, for example, a hillside in the country's central valley, near the town of San Ramon, where Luis Fernando Vasquez grows coffee.\u003c/p>\n\u003cp>Vasquez loves showing off his farm, which also produces bananas and honey. He's lived here his whole life and learned to grow coffee from his father. But in the past few years, he says, he's changed the way he farms.\u003c/p>\n\u003cfigure id=\"attachment_60615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2-1024x574.jpg\" alt=\"Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, "now we are coming to understand that the tree plays a role" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, \"now we are coming to understand that the tree plays a role\" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Before, a tree used to be an obstacle, and we'd just cut it down,\" he says. \"Now, we are coming to understand that the tree plays a role, and it can coexist with our commercial coffee plantation.\"\u003c/p>\n\u003cp>Coffee plants that grow in the shade of trees produce fewer beans, but many people say those beans taste better. In addition, trees help reduce soil erosion and provide a home for wildlife.\u003c/p>\n\u003cp>Vasquez points at the ground, which is covered by a layer of dead, decaying leaves. \"We used to pick all that up, bring it to one central point on the farm and then set it on fire,\" he says. \"But now I know that if I leave it there, it will actually help improve soil fertility.\"\u003c/p>\n\u003cp>There also have been changes that I can't see: He's using fewer pesticides and recycling his trash.\u003c/p>\n\u003cp>Vasquez is enthusiastic about these changes, but they were not originally his idea.\u003c/p>\n\u003cp>They're the result of a long chain of decisions reaching all to way back to American consumers contemplating their many coffee options in the local Stop & Shop.\u003c/p>\n\u003cp>Several people who are part of that chain are also with me here on the farm.\u003c/p>\n\u003cfigure id=\"attachment_60621\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Fair Trade? Rainforest Alliance? What's In A Coffee Certification\" width=\"200\" class=\"size-full wp-image-60621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fair Trade? Rainforest Alliance? What's In A Coffee Certification\u003cbr>\u003cstrong>Learn More About the Different Coffee Certifications Below\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>First, there's Sergio Gurdian, who works for \u003ca href=\"http://www.ecomtrading.com/en/our-products/coffee/about-ecom-coffee-113.html\">ECOM Trading\u003c/a>, the second-biggest coffee trader in the world. ECOM buys beans from farmers and sells them to big companies like Starbucks or Nestle.\u003c/p>\n\u003cp>Gurdian and his colleagues went to Vasquez and persuaded him to change his farming practices.\u003c/p>\n\u003cp>Why? \"I think that the world is changing right now,\" says Gurdian.\u003c/p>\n\u003cp>To be specific, one of ECOM's big customers is changing. \u003ca href=\"http://www.nespresso.com/us/en/home\">Nespresso\u003c/a>, a coffee business owned by Nestle, has decided that it wants most of its coffee to carry a particular label: Rainforest Alliance Certified.\u003c/p>\n\u003cp>And \u003ca href=\"http://www.rainforest-alliance.org/\">Rainforest Alliance\u003c/a>, the environmental group behind this label, has a whole set of rules for farmers, called the \u003ca href=\"http://www.rainforest-alliance.org/agriculture/standards\">Sustainable Agriculture Standard\u003c/a>.\u003c/p>\n\u003cp>ECOM took on the job of getting farmers onboard. \"We said, 'OK, it's time to show the producers that sustainability is OK, and that we can offer lots of benefits, not only for them, the producers, but also for their farms,\" says Gurdian.\u003c/p>\n\u003cp>There was also a small financial incentive. Now that Vasquez, the farmer, is Rainforest Alliance Certified, he gets about 15 cents more for each pound of coffee.\u003c/p>\n\u003cp>The number of farmers like him is growing. According to Rainforest Alliance, 4.5 percent of all coffee produced in 2012 came from Rainforest Alliance Certified farms. That's a 45 percent increase over 2011.\u003c/p>\n\u003cp>There are other labels, of course: fair trade; organic; direct trade.\u003c/p>\n\u003cp>All of these labels promise slightly different things, and every promise involves some compromises.\u003c/p>\n\u003cp>For instance: Rainforest Alliance runs a relatively strict system, with independent auditors who inspect farms at random. If the auditors find prohibited pesticides, or workers earning less than the minimum wage, that farm can lose its certification. Sometimes, a whole group of neighboring farms also can be decertified.\u003c/p>\n\u003cp>You may be glad to know that the program has teeth. On the other hand, those rules shut out many of the smallest, poorest farmers.\u003c/p>\n\u003cp>Emilia Umaña, who also helps farmers get Rainforest Alliance certification, says the rules ask for things that are too expensive for many small farmers to buy — like special showers for workers to use after applying pesticides. \"One of the biggest flaws in the system is that they use the same rule book, worldwide, for every type of producer in every company,\" she says.\u003c/p>\n\u003cp>If you're specifically interested in helping small farmers, maybe you should look for fair trade coffee. Its whole focus is small coffee producers. Traditionally, all fair trade coffee has come from cooperatives of small producers.\u003c/p>\n\u003cfigure id=\"attachment_60617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4-1024x574.jpg\" alt=\"Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Christian Mora is general manager of one of these co-ops, called \u003ca href=\"http://afaorca.com/online/modules/info/\">AFAORCA\u003c/a>, in Costa Rica. It has just 24 members.\u003c/p>\n\u003cp>To get fair trade certification, he says, you have to show a fair trade organization that your cooperative keeps an honest set of books, that it operates democratically, and that it treats workers fairly.\u003c/p>\n\u003cp>\"They come in and interview people who work in the coffee fields, and they make sure that salaries are fair, and that labor rights are respected, according to the law,\" he says.\u003c/p>\n\u003cp>Once certified, the cooperative gets 20 cents extra for every pound of fair trade coffee that it sells. The cooperative then decides how to spend that \"social premium.\" It could pass the money on to its members, or do something else with it, such as improve a local school.\u003c/p>\n\u003cp>But there are compromises with fair trade, too. It doesn't deal with environmental practices on the farms, and some buyers complain that fair trade coffee isn't always good-quality coffee.\u003c/p>\n\u003cp>At the moment, in fact, the fair trade movement is going through a \u003ca href=\"http://www.marcgunther.com/a-schism-over-fair-trade/\">bitter split\u003c/a>. One group, \u003ca href=\"http://www.fairtradeusa.org/\">Fair Trade USA\u003c/a>, wants to \u003ca href=\"http://international.cgdev.org/publication/my-fair-trade-coffee-really-fair-trends-and-challenges-fair-trade-certification\">expand\u003c/a> the label so it can include coffee from individual farmers — even big estates.\u003c/p>\n\u003cp>Mora isn't happy about this expanded definition of fair trade. \"It could be a problem, because the goal of the label gets lost, and it becomes more of a marketing tool for big businesses, and just makes it easier for them to sell their product,\" he says.\u003c/p>\n\u003cp>This tension — between trying to be a real alternative to the mainstream and joining the mainstream — comes up all the time in these certification schemes.\u003c/p>\n\u003cp>The toughest environmental certification is probably one called \u003ca href=\"http://nationalzoo.si.edu/scbi/migratorybirds/coffee/\">Smithsonian Bird Friendly coffee\u003c/a>. This coffee is grown organically, with no manufactured fertilizer or pesticides, in fields that also contain 10 different kinds of shade trees. Only a few farmers, though, are willing to grow coffee this way.\u003c/p>\n\u003cfigure id=\"attachment_60618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5-1024x681.jpg\" alt=\"Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\" width=\"1024\" height=\"681\" class=\"size-large wp-image-60618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum, Starbucks runs a really big \u003ca href=\"http://www.starbucks.com/responsibility/sourcing/coffee\">program\u003c/a> called C.A.F.E. Practices (Coffee and Farmer Equity Practices). Like Rainforest Alliance certification, this scheme includes both environmental and social standards, but the Starbucks audits aren't really tests that a farmer can flunk. They're more like counseling sessions. If farmers are doing something wrong, Starbucks will tell them how to improve, but it still buys their coffee.\u003c/p>\n\u003cp>Yet for all their differences and compromises, coffee producers in Costa Rica say these certification systems, collectively, have had a real impact.\u003c/p>\n\u003cp>Carlos Rivera Chavarria, general manager of one of the country's largest cooperatives, \u003ca href=\"http://www.cafetarrazu.com/\">Coopetarrazu\u003c/a>, says certifications all helped farmers to hear what consumers wanted, much more directly than ever before.\u003c/p>\n\u003cp>These programs allowed his producers to \"rediscover quality coffee,\" he says.\u003c/p>\n\u003cp>Coopetarrazu sells coffee under the fair trade label. In addition, some of its farmers are Rainforest Alliance Certified, and the co-op sells a lot of coffee to Starbucks.\u003c/p>\n\u003cp>Now the co-op is experimenting with \"direct trade.\" It's selling small lots of coffee from particular villages to roasters who can pass along the story of that coffee, and that village, to consumers who want to know even more about the sources of their coffee.\u003c/p>\n\u003ch3>What's In A Certification?\u003c/h3>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\" alt=\"USDA Organic - USDA.gov\" width=\"200\" class=\"alignnone size-full wp-image-60619\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Regulates growing methods, prohibiting GMO seeds and synthetic substances\u003c/li>\n\u003cli>Forty countries carry organic coffee farms, with the first certified in 1967\u003c/li>\n\u003cli>Averages a $0.255/lb increase in market price for coffee producers\u003c/li>\n\u003cli>298 million pounds organic coffee grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Fair Trade International\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\" alt=\"Fairtrade International - Fairtrade.net\" width=\"200\" class=\"size-full wp-image-60620\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Seeks to increase welfare for small farmers and communities\u003c/li>\n\u003cli>Guarantees a minimum market price plus 10- to 20-cent premium per pound\u003c/li>\n\u003cli>Premium is paid to cooperatives to either distribute to farmers or use for community development projects\u003c/li>\n\u003cli>790 million pounds grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Rainforest Alliance\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Rainforest Alliance\" width=\"200\" class=\"alignnone size-full wp-image-60621\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Emphasizes sustainability in social, environmental, economic and ethical areas\u003c/li>\n\u003cli>Developed in early 1990s\u003c/li>\n\u003cli>Recently gained the support of major buyers including McDonalds and Nespresso\u003c/li>\n\u003cli>Expanded from 197 million pounds grown in 2007 to 827 million pounds in 2012\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>Smithsonian Migratory Bird Center 'Bird Friendly'\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\" alt=\"Smithsonian Migratory Bird Center\" width=\"200\" class=\"alignnone size-full wp-image-60622\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Promotes biodiversity through the planting of trees for habitat and shade cover\u003c/li>\n\u003cli>Requires organic certification and the use of specific trees\u003c/li>\n\u003cli>Certification can lead to a 5- to 10-cent premium over organic coffee prices\u003c/li>\n\u003cli>One of the smallest certification programs, with approximately 10.4 million pounds of coffee sold in 2011\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Starbucks Coffee And Farmer Equity 'CAFE'\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\" alt=\"Starbucks\" width=\"200\" class=\"alignnone size-full wp-image-60613\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Verification criteria developed over past 14 years with Conservation International\u003c/li>\n\u003cli>Evaluates workers' rights, benefits, environmental protection and sustainability\u003c/li>\n\u003cli>Starbucks aims for 100 percent-certified coffee supply by 2015\u003c/li>\n\u003cli>In 2012, 90 percent of supply — approximately 491 million pounds — was from CAFE-verified farms\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Want To Forage In Your City? There's A Map For That",
"title": "Want To Forage In Your City? There's A Map For That",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60543\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peachpicker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peachpicker-1024x767.jpg\" alt=\"Falling Fruit tells you where you can pick peaches and other foods free for the taking around the world. Photo: istockphoto.com\" width=\"1024\" height=\"767\" class=\"size-large wp-image-60543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falling Fruit tells you where you can pick peaches and other foods free for the taking around the world. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kbia.org/people/kristofor-husted\">Kristofor Husted\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178603623/want-to-forage-in-your-city-theres-a-map-for-that\">The Salt at NPR Food\u003c/a> (4/23/13)\u003c/p>\n\u003cp>If you really love your peaches and want to shake a tree, there's a map to help you find one. That goes for veggies, nuts, berries and hundreds of other edible plant species, too.\u003c/p>\n\u003cp>Avid foragers \u003ca href=\"http://smallwhitecube.com/doku.php?id=about\">Caleb Philips\u003c/a> and \u003ca href=\"http://www.weltyphotography.com/about.html\">Ethan Welty\u003c/a> launched an interactive map last month that identifies more than a half-million locations across the globe where fruits and veggies are free for the taking. The project, dubbed \"\u003ca href=\"http://fallingfruit.org/\">Falling Fruit\u003c/a>,\" pinpoints all sorts of tasty trees in public parks, lining city streets and even hanging over fences from the U.K. to New Zealand.\u003c/p>\n\u003cp>The map looks like a typical Google map. Foraging locations are pinned with dots. Zoom in and click on one, and up pops a box with a description of what tree or bush you can find there. The description often includes information on the best season to pluck the produce, the quality and yield of the plant, a link to the species profile on the U.S. Department of Agriculture's website, and any additional advice on accessing the spot.\u003c/p>\n\u003cfigure id=\"attachment_60542\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://fallingfruit.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fullmapscreengrab-290x162.jpg\" alt=\"A screenshot of the Falling Fruit interactive map\" width=\"290\" height=\"162\" class=\"size-medium wp-image-60542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A screenshot of the Falling Fruit interactive map\u003c/figcaption>\u003c/figure>\n\u003cp>Welty, a photographer and geographer based in Boulder, Colo., compiled most of the locations from various municipal databases, local foraging organizations and urban gardening groups. Additionally, the map is open for public editing – Wikipedia-style.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I'm a data geek,\" Welty says. \"I feel like there is power in getting everything onto one map. A map is like a very narrow lens on the world, but I think it's very powerful because of how narrow it is.\"\u003c/p>\n\u003cp>Clearly, with dozens of countries boasting thousands of foraging destinations, it's practically impossible for Welty and Philips to verify all of the spots. Welty says they have to rely on the honesty of the contributors when it comes to listing trees in potentially off-limits locations, like private properties or fenced-in parks. In many of those cases, the entry contributors tell potential foragers to ask the property owners for permission. The map has more than 6,700 crowdsourced entries so far.\u003c/p>\n\u003cfigure id=\"attachment_60541\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fallenfruitguy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fallenfruitguy-216x290.jpg\" alt=\"Jeff Wanner stands among the 500 pounds of apples he picked from neighborhood trees in a couple of hours with Falling Fruit co-founder Ethan Welty in Boulder, Colo., last fall. Photo: Ethan Welty/Falling Fruit\" width=\"216\" height=\"290\" class=\"size-medium wp-image-60541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Wanner stands among the 500 pounds of apples he picked from neighborhood trees in a couple of hours with Falling Fruit co-founder Ethan Welty in Boulder, Colo., last fall. Photo: Ethan Welty/Falling Fruit\u003c/figcaption>\u003c/figure>\n\u003cp>The duo says they created Falling Fruit essentially to form a community for novice and pro foragers alike. Philips, who is a computer scientist based in the San Francisco Bay Area, says there's value in pulling a carrot from the ground or an apple from a tree to eat.\u003c/p>\n\u003cp>\"If I can apply my skills to help people realize that there is a fruit tree down the street that they can pick, then that's just a simple thing I can do to reconnect people with how food works and get them away from the notion that food is only in a grocery store,\" he says.\u003c/p>\n\u003cp>Now, the map doesn't limit its entries to fruits and veggies. Welty says it also lists beehives, public water wells, and even dumpsters with excess food waste.\u003c/p>\n\u003cp>\"There is someone who posted a squirrel with a recipe for him,\" he says. \"Gray squirrel is an invasive species. He's encouraging people to hunt for squirrels, so hey, why not?\"\u003c/p>\n\u003cp>Welty says he hopes the map and its stable of contributors will keep growing — so much so that it ends up influencing cities' land use and management plans.\u003c/p>\n\u003cp>\"The big goal, in a way,\" he says, \"is to make people realize that there is potential [for foraging in cities] and deliberately create food forests, like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147668557/seattles-first-urban-food-forest-will-be-free-to-forage\">Beacon Food Forest\u003c/a> and others around the country — to rethink what a city should look like.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60543\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peachpicker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peachpicker-1024x767.jpg\" alt=\"Falling Fruit tells you where you can pick peaches and other foods free for the taking around the world. Photo: istockphoto.com\" width=\"1024\" height=\"767\" class=\"size-large wp-image-60543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falling Fruit tells you where you can pick peaches and other foods free for the taking around the world. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kbia.org/people/kristofor-husted\">Kristofor Husted\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178603623/want-to-forage-in-your-city-theres-a-map-for-that\">The Salt at NPR Food\u003c/a> (4/23/13)\u003c/p>\n\u003cp>If you really love your peaches and want to shake a tree, there's a map to help you find one. That goes for veggies, nuts, berries and hundreds of other edible plant species, too.\u003c/p>\n\u003cp>Avid foragers \u003ca href=\"http://smallwhitecube.com/doku.php?id=about\">Caleb Philips\u003c/a> and \u003ca href=\"http://www.weltyphotography.com/about.html\">Ethan Welty\u003c/a> launched an interactive map last month that identifies more than a half-million locations across the globe where fruits and veggies are free for the taking. The project, dubbed \"\u003ca href=\"http://fallingfruit.org/\">Falling Fruit\u003c/a>,\" pinpoints all sorts of tasty trees in public parks, lining city streets and even hanging over fences from the U.K. to New Zealand.\u003c/p>\n\u003cp>The map looks like a typical Google map. Foraging locations are pinned with dots. Zoom in and click on one, and up pops a box with a description of what tree or bush you can find there. The description often includes information on the best season to pluck the produce, the quality and yield of the plant, a link to the species profile on the U.S. Department of Agriculture's website, and any additional advice on accessing the spot.\u003c/p>\n\u003cfigure id=\"attachment_60542\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://fallingfruit.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fullmapscreengrab-290x162.jpg\" alt=\"A screenshot of the Falling Fruit interactive map\" width=\"290\" height=\"162\" class=\"size-medium wp-image-60542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A screenshot of the Falling Fruit interactive map\u003c/figcaption>\u003c/figure>\n\u003cp>Welty, a photographer and geographer based in Boulder, Colo., compiled most of the locations from various municipal databases, local foraging organizations and urban gardening groups. Additionally, the map is open for public editing – Wikipedia-style.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I'm a data geek,\" Welty says. \"I feel like there is power in getting everything onto one map. A map is like a very narrow lens on the world, but I think it's very powerful because of how narrow it is.\"\u003c/p>\n\u003cp>Clearly, with dozens of countries boasting thousands of foraging destinations, it's practically impossible for Welty and Philips to verify all of the spots. Welty says they have to rely on the honesty of the contributors when it comes to listing trees in potentially off-limits locations, like private properties or fenced-in parks. In many of those cases, the entry contributors tell potential foragers to ask the property owners for permission. The map has more than 6,700 crowdsourced entries so far.\u003c/p>\n\u003cfigure id=\"attachment_60541\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fallenfruitguy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fallenfruitguy-216x290.jpg\" alt=\"Jeff Wanner stands among the 500 pounds of apples he picked from neighborhood trees in a couple of hours with Falling Fruit co-founder Ethan Welty in Boulder, Colo., last fall. Photo: Ethan Welty/Falling Fruit\" width=\"216\" height=\"290\" class=\"size-medium wp-image-60541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Wanner stands among the 500 pounds of apples he picked from neighborhood trees in a couple of hours with Falling Fruit co-founder Ethan Welty in Boulder, Colo., last fall. Photo: Ethan Welty/Falling Fruit\u003c/figcaption>\u003c/figure>\n\u003cp>The duo says they created Falling Fruit essentially to form a community for novice and pro foragers alike. Philips, who is a computer scientist based in the San Francisco Bay Area, says there's value in pulling a carrot from the ground or an apple from a tree to eat.\u003c/p>\n\u003cp>\"If I can apply my skills to help people realize that there is a fruit tree down the street that they can pick, then that's just a simple thing I can do to reconnect people with how food works and get them away from the notion that food is only in a grocery store,\" he says.\u003c/p>\n\u003cp>Now, the map doesn't limit its entries to fruits and veggies. Welty says it also lists beehives, public water wells, and even dumpsters with excess food waste.\u003c/p>\n\u003cp>\"There is someone who posted a squirrel with a recipe for him,\" he says. \"Gray squirrel is an invasive species. He's encouraging people to hunt for squirrels, so hey, why not?\"\u003c/p>\n\u003cp>Welty says he hopes the map and its stable of contributors will keep growing — so much so that it ends up influencing cities' land use and management plans.\u003c/p>\n\u003cp>\"The big goal, in a way,\" he says, \"is to make people realize that there is potential [for foraging in cities] and deliberately create food forests, like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147668557/seattles-first-urban-food-forest-will-be-free-to-forage\">Beacon Food Forest\u003c/a> and others around the country — to rethink what a city should look like.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Journey Of A Specialty Coffee Bean, From Cherry To Cup",
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"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=178436079&mediaId=178505938\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178436079/journey-of-a-specialty-coffee-bean-from-cherry-to-cup\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130423_me_03.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178436079/journey-of-a-specialty-coffee-bean-from-cherry-to-cup\">The Salt at NPR Food\u003c/a> (4/23/13)\u003c/p>\n\u003cp>When we wanted to know how the growth of the \u003ca href=\"http://www.scaa.org/\">specialty coffee\u003c/a> movement is influencing the lives of farmers, we took a trip to the mountainous region of Huehuetenango in Guatemala.\u003c/p>\n\u003cp>Here, we met farmer \u003ca href=\"http://mujerescafeguatemala.org/index.php?option=com_content&task=view&id=110&Itemid=&lang=en\">Miguelina Villatoro\u003c/a>, owner of Finca El Paternal. If you listen to my radio story, you'll hear how she has salvaged a family farm by maximizing the quality of her beans and entering into a direct trade deal with \u003ca href=\"http://portlandroasting.com/\">Portland Roasting\u003c/a>.\u003ca href=\"http://portlandroasting.com/\"> \u003c/a>\u003c/p>\n\u003cp>At a time when the global commodity price of coffee has sunk to about $1.40 a pound, Villatoro is getting $2.50 per pound for her coffee.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And this kind of premium is typical for farmers catering to the specialty market, who compete on quality. The premium she's getting for her beans allows her to reinvest in the farm and improve conditions for her workers. One recent improvement: She has added water filters to boost the quality of workers' drinking water. And the workers' living quarters on the farm now have a stove with a chimney — small luxuries.\u003c/p>\n\u003cp>The relationship between Villatoro and Portland Roasting began with a dramatic landing by helicopter at her farm nearly 13 years ago. Mark Stell arranged the visit as part of a tour where he scoped out lots of farms. In the end, he was impressed with the quality of her coffee — which had just placed well at a tasting competition called \u003ca href=\"http://www.allianceforcoffeeexcellence.org/en/\">Cup of Excellence\u003c/a>.\u003c/p>\n\u003cp>\"The quality is driving this [expansion of the specialty coffee],\" says \u003ca href=\"http://www.tedfischer.org/wp-content/uploads/2012/09/fischer-cv-August-2012.pdf\">Edward Fischer\u003c/a>, director of the Center for Latin American Studies at Vanderbilt University. And he says it's having a positive effect on workers and small producers in Guatemala.\u003c/p>\n\u003cp>The volume of coffee that Guatemala exports has either dropped a little or stayed level since 2001, he says. \"And yet the revenues from coffee have gone up,\" says Fischer. This means that coffee producers are \"earning more for the coffee they're exporting.\"\u003c/p>\n\u003cp>If you click on the slideshow above (the images shot by my colleague David Gilkey are beautiful), you'll see the incredibly labor-intensive process of producing coffee. Who knew that coffee plants produce cherries, not beans? Or that they've got to be milled not once, but twice to produce the green coffee that's ready for roasting?\u003c/p>\n\u003cp>So, next time you sip on a latte, remember: It's not just the face of the barista behind those coffee beans.\u003c/p>\n\u003cfigure id=\"attachment_60523\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-stell-promo-bfbe4a5d516ff68a5154d0d893b4ef67cf5c8f55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-stell-promo-bfbe4a5d516ff68a5154d0d893b4ef67cf5c8f55.jpg\" alt=\"Mark Stell of Portland Roasting samples coffee from his Guatemalan grower. Photo: David Gilkey/NPR\" width=\"200\" height=\"150\" class=\"size-full wp-image-60523\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Stell of Portland Roasting samples coffee from his Guatemalan grower. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://rainorshinepdx.com/about\">Rain or Shine Coffee House\u003c/a> in Portland, where customers pay upwards of 2 bucks for a coffee, owner Claire Teasdale says she wants her customers to know the stories about the farmers, like Villatoro, behind their cup of joe.\u003c/p>\n\u003cp>Knowing all the effort that goes into that cup \"makes the whole experience of enjoying the coffee a little better,\" says Teasdale.\u003c/p>\n\u003cp>The specialty coffee movement, often called \u003ca href=\"http://en.wikipedia.org/wiki/Third_Wave_Coffee\">Third Wave Coffee\u003c/a>, is a fast-growing niche within the colossal coffee world.\u003c/p>\n\u003cp>And increasingly, in this third-wave world, roasters and cafes aren't just selling us a good cup of coffee. They're also selling us the story behind it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=178436079&mediaId=178505938\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178436079/journey-of-a-specialty-coffee-bean-from-cherry-to-cup\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178436079/journey-of-a-specialty-coffee-bean-from-cherry-to-cup\">The Salt at NPR Food\u003c/a> (4/23/13)\u003c/p>\n\u003cp>When we wanted to know how the growth of the \u003ca href=\"http://www.scaa.org/\">specialty coffee\u003c/a> movement is influencing the lives of farmers, we took a trip to the mountainous region of Huehuetenango in Guatemala.\u003c/p>\n\u003cp>Here, we met farmer \u003ca href=\"http://mujerescafeguatemala.org/index.php?option=com_content&task=view&id=110&Itemid=&lang=en\">Miguelina Villatoro\u003c/a>, owner of Finca El Paternal. If you listen to my radio story, you'll hear how she has salvaged a family farm by maximizing the quality of her beans and entering into a direct trade deal with \u003ca href=\"http://portlandroasting.com/\">Portland Roasting\u003c/a>.\u003ca href=\"http://portlandroasting.com/\"> \u003c/a>\u003c/p>\n\u003cp>At a time when the global commodity price of coffee has sunk to about $1.40 a pound, Villatoro is getting $2.50 per pound for her coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And this kind of premium is typical for farmers catering to the specialty market, who compete on quality. The premium she's getting for her beans allows her to reinvest in the farm and improve conditions for her workers. One recent improvement: She has added water filters to boost the quality of workers' drinking water. And the workers' living quarters on the farm now have a stove with a chimney — small luxuries.\u003c/p>\n\u003cp>The relationship between Villatoro and Portland Roasting began with a dramatic landing by helicopter at her farm nearly 13 years ago. Mark Stell arranged the visit as part of a tour where he scoped out lots of farms. In the end, he was impressed with the quality of her coffee — which had just placed well at a tasting competition called \u003ca href=\"http://www.allianceforcoffeeexcellence.org/en/\">Cup of Excellence\u003c/a>.\u003c/p>\n\u003cp>\"The quality is driving this [expansion of the specialty coffee],\" says \u003ca href=\"http://www.tedfischer.org/wp-content/uploads/2012/09/fischer-cv-August-2012.pdf\">Edward Fischer\u003c/a>, director of the Center for Latin American Studies at Vanderbilt University. And he says it's having a positive effect on workers and small producers in Guatemala.\u003c/p>\n\u003cp>The volume of coffee that Guatemala exports has either dropped a little or stayed level since 2001, he says. \"And yet the revenues from coffee have gone up,\" says Fischer. This means that coffee producers are \"earning more for the coffee they're exporting.\"\u003c/p>\n\u003cp>If you click on the slideshow above (the images shot by my colleague David Gilkey are beautiful), you'll see the incredibly labor-intensive process of producing coffee. Who knew that coffee plants produce cherries, not beans? Or that they've got to be milled not once, but twice to produce the green coffee that's ready for roasting?\u003c/p>\n\u003cp>So, next time you sip on a latte, remember: It's not just the face of the barista behind those coffee beans.\u003c/p>\n\u003cfigure id=\"attachment_60523\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-stell-promo-bfbe4a5d516ff68a5154d0d893b4ef67cf5c8f55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-stell-promo-bfbe4a5d516ff68a5154d0d893b4ef67cf5c8f55.jpg\" alt=\"Mark Stell of Portland Roasting samples coffee from his Guatemalan grower. Photo: David Gilkey/NPR\" width=\"200\" height=\"150\" class=\"size-full wp-image-60523\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Stell of Portland Roasting samples coffee from his Guatemalan grower. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://rainorshinepdx.com/about\">Rain or Shine Coffee House\u003c/a> in Portland, where customers pay upwards of 2 bucks for a coffee, owner Claire Teasdale says she wants her customers to know the stories about the farmers, like Villatoro, behind their cup of joe.\u003c/p>\n\u003cp>Knowing all the effort that goes into that cup \"makes the whole experience of enjoying the coffee a little better,\" says Teasdale.\u003c/p>\n\u003cp>The specialty coffee movement, often called \u003ca href=\"http://en.wikipedia.org/wiki/Third_Wave_Coffee\">Third Wave Coffee\u003c/a>, is a fast-growing niche within the colossal coffee world.\u003c/p>\n\u003cp>And increasingly, in this third-wave world, roasters and cafes aren't just selling us a good cup of coffee. They're also selling us the story behind it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
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"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
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