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"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
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"disqusTitle": "Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco",
"title": "Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Move over Peet’s and Starbucks. The third wave of coffee, epitomized by transparency around origins and processing methods, light roast profiles, latte art, and made-to-order pour-overs is taking over San Francisco. Once viewed as a commodity, relatively homogenous and inexpensive, coffee is now an artisanal beverage, one that you might have to wait in a long line and pay upwards of $4 for, just for drip. But when you think about the trajectory of coffee, from seed to cup, as industry folks say, it all makes more sense—the price, if not the cult mentality. These five coffee shops get it all right: great sourcing, conscious roasting, careful preparation, friendly service. And they aren’t the only ones; they’re just the ones I’ve had a chance to enjoy over the last month.\u003c/p>\n\u003ch2>Linea Caffe\u003c/h2>\n\u003cfigure id=\"attachment_111853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_coffee-1920.jpg\" alt=\"Linea cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Linea Caffe\u003c/strong> is a tiny corner store, first famous for its waffles, with just a few tables outside on the sidewalk. Inside, master roaster Andrew Barnett, who founded Linea in 2013, is best known for his finesse with espresso roasts, and while there’s an Italian bent to his reputation, frankly, he produces coffees with much more nuance and complexity than the average espresso you’ll find in Italy these days, valuing the beans’ inherent sweetness and specific terroir. Currently on offer for drip are single-origin coffees from Guatemala and Colombia. And if you must drink decaf, this is the place. Barnett blends Swiss water-processed beans from El Salvador and Ethiopia and roasts them to produce a sweet, balanced, even floral cup. An added pleasure is the Heath ceramic mugs the coffees are served in.\u003c/p>\n\u003cfigure id=\"attachment_111855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_int-1920.jpg\" alt=\"Linea interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_ext-1920.jpg\" alt=\"Linea exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lineacaffe.com/\" target=\"_blank\">\u003cstrong>Linea Caffe\u003c/strong>\u003c/a>\u003cbr>\n3417 18\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rDa4le\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 590-3011\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Linea-Caffe-403298279767130\" target=\"_blank\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\" target=\"_blank\">@linea_caffe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lineacaffe/\" target=\"_blank\">lineacaffe\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Stanza\u003c/h2>\n\u003cfigure id=\"attachment_111856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_coffee-new.jpg\" alt=\"Stanza cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stanza\u003c/strong> is a dimly lit, cozy space, a welcoming respite on a sunny day, especially for its compelling local art exhibits hanging on the walls and its rotating selection of nearby roaster Turning Point’s fine coffees, where roaster Dustin DeMers approaches each coffee creatively and with an appreciation of its origin. Stanza is the only shop on this list that serves coffee roasted by others, allowing a focus on preparation of coffee drinks and service. The morning I stopped in for a cappuccino, I inquired about the Turning Point Gesha, a rare and expensive coffee variety grown mostly in Panama. This version, which is almost certainly sold out by now, was a natural-processed coffee, meaning the coffee cherries were dried whole, as opposed to being pulped, washed and dried. Because it’s typically light-roasted, it’s an unusual choice for an espresso drink, but it actually presented beautifully in milk, which muted its brightness a bit, but enhanced its chocolate tones. And I was only charged for a regular cappuccino, despite the fact that Gesha coffees sell for up to $50 per 12-ounce bag.\u003c/p>\n\u003cfigure id=\"attachment_111858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_int-1920.jpg\" alt=\"Stanza interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_ext-1920.jpg\" alt=\"Stanza exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stanzasf.com/\" target=\"_blank\">\u003cstrong>Stanza Coffee\u003c/strong>\u003c/a>\u003cbr>\n3126 16\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rfP7mR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 553-8966\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stanzacoffeebar/\" target=\"_blank\">StanzaCoffeeBar\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Four Barrel\u003c/h2>\n\u003cfigure id=\"attachment_111861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg\" alt=\"Four Barrel cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Entering \u003cstrong>Four Barrel\u003c/strong>’s roaster and café in the Mission is a little like landing on the set of a Willy Wonka production. The highly stylized space, with an eye toward those for whom coffee is an aesthetic principle more than a wake-up beverage, is roastery in back, café in front, with options for espresso drinks (made with organic, cream-top San Benoit milk) in one line and a slow bar for multiple methods of drip coffees in another, with a tasteful retail display on the side. You can’t go wrong here, unless you’re in a hurry. It’s an experience to be savored, and the people-watching is museum caliber. It’s also possible to get a sense of the roasting operation, which centers on a vintage German roaster that seals the deal on this spot’s hipster cred. Despite all that (or because of it?), the servers are as friendly as can be, happy to explain any lingo to newcomers.\u003c/p>\n\u003cfigure id=\"attachment_111848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg\" alt=\"Four Barrel coffee on shelf in shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel coffee on shelf in shop\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_int-1920.jpg\" alt=\"Four Barrel interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\n375 Valencia St. [\u003ca href=\"http://goo.gl/XDcTPX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 252-0800\u003cbr>\nHours: Daily, 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Four-Barrel-Coffee/111745868854244\" target=\"_blank\">Four Barrel Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fourbarrel\" target=\"_blank\">@fourbarrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fourbarrelcoffee/\" target=\"_blank\">fourbarrelcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Acre Coffee\u003c/h2>\n\u003cfigure id=\"attachment_111849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_coffee-1920.jpg\" alt=\"Acre cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acre\u003c/strong> in San Francisco is the urban branch of a Petaluma coffee roaster that was an immediate hit after it took off in 2011, mostly for its single-origin, very small-lot coffees roasted light to medium, but also for its relaxed, rustic vibe. The SF shop is more of a gun-metal gray and sleek white experience, but nonetheless casual. Whether intentional or not, latte art here is sort of anti-hipster, with a simple circle of foam on top, as opposed to the typical fancy milk-flora. I can’t confirm that this is consistently the case at this branch—perhaps the barista just didn’t know how to make swirly flowers or hearts—but it was kind of refreshing, with an uncompetitive air. And delicious, too, of course.\u003c/p>\n\u003cfigure id=\"attachment_111850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_int-1920.jpg\" alt=\"Acre interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com/\" target=\"_blank\">\u003cstrong>Acre Coffee\u003c/strong>\u003c/a>\u003cbr>\n525 Golden Gate Ave. [\u003ca href=\"http://goo.gl/HSvS24\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 431-4421\u003cbr>\nHours: Mon-Fri, 7am-4pm; closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AcreCoffee?fref=ts\" target=\"_blank\">Acre Coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/acrecoffee/\" target=\"_blank\">acrecoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Hearth\u003c/h2>\n\u003cfigure id=\"attachment_111851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg\" alt=\"Hearth cappuccino\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hearth\u003c/strong> is the place to go when you want food with your coffee. Their website indicates that they’re a roaster first, but when you walk in the light-filled Castro shop, the first hit is, most certainly, “bakery.” And it would be a crime to leave without at least one homemade butter croissant, brie en croûte, or wild boar Danish, all made daily on site using Giusto’s organic flours. No apologies for this digression, but Hearth is also a destination coffee-roaster, with a rotating selection of origins, all roasted to medium, as opposed to usual third-wave tendency toward light. Medium roasts are particularly good for espresso drinks, but also show off, and sometimes tame, the fruit-forward presentation of natural-processed coffees, such as the single-farm Ethiopia I recently had there. (Cooperatively produced, rather than single-farm, coffees are the norm in Ethiopia, so this was a chance to try a coffee whose lineage was tightly controlled all along the way.) And I left with a loaf of pain au levain and couple of salt bagels, to boot.\u003c/p>\n\u003cfigure id=\"attachment_111852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_ext-1920.jpg\" alt=\"Hearth exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hearthsf.com/\" target=\"_blank\">\u003cstrong>Hearth\u003c/strong>\u003c/a>\u003cbr>\n3985 17\u003csup>th\u003c/sup> St\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"http://goo.gl/3ron43\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Tue, 7am-3pm; Wed-Fri, 7am-9:30pm; Sat-Sun, 8am-6pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hearthcoffee\" target=\"_blank\">@hearthcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over Peet’s and Starbucks. The third wave of coffee, epitomized by transparency around origins and processing methods, light roast profiles, latte art, and made-to-order pour-overs is taking over San Francisco. Once viewed as a commodity, relatively homogenous and inexpensive, coffee is now an artisanal beverage, one that you might have to wait in a long line and pay upwards of $4 for, just for drip. But when you think about the trajectory of coffee, from seed to cup, as industry folks say, it all makes more sense—the price, if not the cult mentality. These five coffee shops get it all right: great sourcing, conscious roasting, careful preparation, friendly service. And they aren’t the only ones; they’re just the ones I’ve had a chance to enjoy over the last month.\u003c/p>\n\u003ch2>Linea Caffe\u003c/h2>\n\u003cfigure id=\"attachment_111853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_coffee-1920.jpg\" alt=\"Linea cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Linea Caffe\u003c/strong> is a tiny corner store, first famous for its waffles, with just a few tables outside on the sidewalk. Inside, master roaster Andrew Barnett, who founded Linea in 2013, is best known for his finesse with espresso roasts, and while there’s an Italian bent to his reputation, frankly, he produces coffees with much more nuance and complexity than the average espresso you’ll find in Italy these days, valuing the beans’ inherent sweetness and specific terroir. Currently on offer for drip are single-origin coffees from Guatemala and Colombia. And if you must drink decaf, this is the place. Barnett blends Swiss water-processed beans from El Salvador and Ethiopia and roasts them to produce a sweet, balanced, even floral cup. An added pleasure is the Heath ceramic mugs the coffees are served in.\u003c/p>\n\u003cfigure id=\"attachment_111855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_int-1920.jpg\" alt=\"Linea interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_ext-1920.jpg\" alt=\"Linea exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lineacaffe.com/\" target=\"_blank\">\u003cstrong>Linea Caffe\u003c/strong>\u003c/a>\u003cbr>\n3417 18\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rDa4le\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 590-3011\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Linea-Caffe-403298279767130\" target=\"_blank\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\" target=\"_blank\">@linea_caffe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lineacaffe/\" target=\"_blank\">lineacaffe\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Stanza\u003c/h2>\n\u003cfigure id=\"attachment_111856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_coffee-new.jpg\" alt=\"Stanza cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stanza\u003c/strong> is a dimly lit, cozy space, a welcoming respite on a sunny day, especially for its compelling local art exhibits hanging on the walls and its rotating selection of nearby roaster Turning Point’s fine coffees, where roaster Dustin DeMers approaches each coffee creatively and with an appreciation of its origin. Stanza is the only shop on this list that serves coffee roasted by others, allowing a focus on preparation of coffee drinks and service. The morning I stopped in for a cappuccino, I inquired about the Turning Point Gesha, a rare and expensive coffee variety grown mostly in Panama. This version, which is almost certainly sold out by now, was a natural-processed coffee, meaning the coffee cherries were dried whole, as opposed to being pulped, washed and dried. Because it’s typically light-roasted, it’s an unusual choice for an espresso drink, but it actually presented beautifully in milk, which muted its brightness a bit, but enhanced its chocolate tones. And I was only charged for a regular cappuccino, despite the fact that Gesha coffees sell for up to $50 per 12-ounce bag.\u003c/p>\n\u003cfigure id=\"attachment_111858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_int-1920.jpg\" alt=\"Stanza interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_ext-1920.jpg\" alt=\"Stanza exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stanzasf.com/\" target=\"_blank\">\u003cstrong>Stanza Coffee\u003c/strong>\u003c/a>\u003cbr>\n3126 16\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rfP7mR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 553-8966\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stanzacoffeebar/\" target=\"_blank\">StanzaCoffeeBar\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Four Barrel\u003c/h2>\n\u003cfigure id=\"attachment_111861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg\" alt=\"Four Barrel cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Entering \u003cstrong>Four Barrel\u003c/strong>’s roaster and café in the Mission is a little like landing on the set of a Willy Wonka production. The highly stylized space, with an eye toward those for whom coffee is an aesthetic principle more than a wake-up beverage, is roastery in back, café in front, with options for espresso drinks (made with organic, cream-top San Benoit milk) in one line and a slow bar for multiple methods of drip coffees in another, with a tasteful retail display on the side. You can’t go wrong here, unless you’re in a hurry. It’s an experience to be savored, and the people-watching is museum caliber. It’s also possible to get a sense of the roasting operation, which centers on a vintage German roaster that seals the deal on this spot’s hipster cred. Despite all that (or because of it?), the servers are as friendly as can be, happy to explain any lingo to newcomers.\u003c/p>\n\u003cfigure id=\"attachment_111848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg\" alt=\"Four Barrel coffee on shelf in shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel coffee on shelf in shop\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_int-1920.jpg\" alt=\"Four Barrel interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\n375 Valencia St. [\u003ca href=\"http://goo.gl/XDcTPX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 252-0800\u003cbr>\nHours: Daily, 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Four-Barrel-Coffee/111745868854244\" target=\"_blank\">Four Barrel Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fourbarrel\" target=\"_blank\">@fourbarrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fourbarrelcoffee/\" target=\"_blank\">fourbarrelcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Acre Coffee\u003c/h2>\n\u003cfigure id=\"attachment_111849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_coffee-1920.jpg\" alt=\"Acre cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acre\u003c/strong> in San Francisco is the urban branch of a Petaluma coffee roaster that was an immediate hit after it took off in 2011, mostly for its single-origin, very small-lot coffees roasted light to medium, but also for its relaxed, rustic vibe. The SF shop is more of a gun-metal gray and sleek white experience, but nonetheless casual. Whether intentional or not, latte art here is sort of anti-hipster, with a simple circle of foam on top, as opposed to the typical fancy milk-flora. I can’t confirm that this is consistently the case at this branch—perhaps the barista just didn’t know how to make swirly flowers or hearts—but it was kind of refreshing, with an uncompetitive air. And delicious, too, of course.\u003c/p>\n\u003cfigure id=\"attachment_111850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_int-1920.jpg\" alt=\"Acre interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com/\" target=\"_blank\">\u003cstrong>Acre Coffee\u003c/strong>\u003c/a>\u003cbr>\n525 Golden Gate Ave. [\u003ca href=\"http://goo.gl/HSvS24\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 431-4421\u003cbr>\nHours: Mon-Fri, 7am-4pm; closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AcreCoffee?fref=ts\" target=\"_blank\">Acre Coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/acrecoffee/\" target=\"_blank\">acrecoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Hearth\u003c/h2>\n\u003cfigure id=\"attachment_111851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg\" alt=\"Hearth cappuccino\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hearth\u003c/strong> is the place to go when you want food with your coffee. Their website indicates that they’re a roaster first, but when you walk in the light-filled Castro shop, the first hit is, most certainly, “bakery.” And it would be a crime to leave without at least one homemade butter croissant, brie en croûte, or wild boar Danish, all made daily on site using Giusto’s organic flours. No apologies for this digression, but Hearth is also a destination coffee-roaster, with a rotating selection of origins, all roasted to medium, as opposed to usual third-wave tendency toward light. Medium roasts are particularly good for espresso drinks, but also show off, and sometimes tame, the fruit-forward presentation of natural-processed coffees, such as the single-farm Ethiopia I recently had there. (Cooperatively produced, rather than single-farm, coffees are the norm in Ethiopia, so this was a chance to try a coffee whose lineage was tightly controlled all along the way.) And I left with a loaf of pain au levain and couple of salt bagels, to boot.\u003c/p>\n\u003cfigure id=\"attachment_111852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_ext-1920.jpg\" alt=\"Hearth exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hearthsf.com/\" target=\"_blank\">\u003cstrong>Hearth\u003c/strong>\u003c/a>\u003cbr>\n3985 17\u003csup>th\u003c/sup> St\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"http://goo.gl/3ron43\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Tue, 7am-3pm; Wed-Fri, 7am-9:30pm; Sat-Sun, 8am-6pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hearthcoffee\" target=\"_blank\">@hearthcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "If War Is Hell, Then Coffee Has Offered U.S. Soldiers Some Salvation",
"title": "If War Is Hell, Then Coffee Has Offered U.S. Soldiers Some Salvation",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/07/20160725_me_if_war_is_hell_then_coffee_has_offered_us_soldiers_some_salvation.mp3\u003c/p>\n\u003cp>In April 1865, at the bloody, bitter end of the Civil War, Ebenezer Nelson Gilpin, a Union cavalryman, wrote in his diary, \"Everything is chaos here. The suspense is almost unbearable.\"\u003c/p>\n\u003cp>\"We are reduced to quarter rations and no coffee,\" he continued. \"And nobody can soldier without coffee.\"\u003c/p>\n\u003cp>If war is hell, then for many soldiers throughout American history, it is coffee that has offered some small salvation. \u003cem>Hidden Kitchens \u003c/em>looks at three American wars through the lens of coffee: the Civil War, Vietnam and Afghanistan.\u003c/p>\n\u003cp>[contextly_sidebar id=\"LioXHxyqjrprTlZ4x05p2wN44tlLgATC\"]\u003c/p>\n\u003ch3>\u003cstrong>The Civil War\u003c/strong>\u003c/h3>\n\u003cp>War, freedom, slavery, secession, union — these are some of the big themes you might expect to find in the diaries of Civil War soldiers. At least, that's what \u003ca href=\"http://americanhistory.si.edu/profile/1214\">Jon Grinspan\u003c/a>, a curator at the Smithsonian's National Museum of American History, assumed when he began digging through war journals in the nation's Civil War archives.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I went looking for the big stories,\" Grinspan says. \"And all they kept talking about was the coffee they had for breakfast, or the coffee they wanted to have for breakfast.\"\u003c/p>\n\u003cp>The word coffee was more present in these diaries than the words \"war,\" \"bullet,\" \"cannon,\" \"slavery,\" \"mother\" or even \"Lincoln.\" \"You can only ignore what they're talking about for so long before you realize that's the story,\" Grinspan says.\u003c/p>\n\u003cp>Union soldiers were given 36 pounds of coffee a year by the government, and they made their daily brew everywhere and with everything: with water from canteens and puddles, brackish bays and Mississippi mud — liquid their horses would not drink. \"Soldiers would drink it before marches, after marches, on patrol, during combat,\" Grinspan tells us.\u003c/p>\n\u003cfigure id=\"attachment_110944\" class=\"wp-caption alignright\" style=\"max-width: 811px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50.jpg\" alt=\"A print shows Army of the Potomac soldiers waiting for coffee at a campfire in an encampment during the Civil War.\" width=\"811\" height=\"1024\" class=\"size-full wp-image-110944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50-400x505.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50-768x970.jpg 768w\" sizes=\"(max-width: 811px) 100vw, 811px\">\u003cfigcaption class=\"wp-caption-text\">A print shows Army of the Potomac soldiers waiting for coffee at a campfire in an encampment during the Civil War. \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Confederacy, on the other hand, was decidedly less caffeinated. As soon as the war began, the Union blockaded Southern ports and cut off the South's access to coffee.\u003c/p>\n\u003cp>\"The Confederates had access to tobacco and Southern foods; Northern soldiers had access to coffee,\" explains \u003ca href=\"http://andrewfsmith.com/\">Andrew F. Smith\u003c/a>, a professor of food studies at the New School in New York, and author of\u003cem> \u003c/em>\u003ca href=\"https://www.amazon.com/Starving-South-How-North-Civil/dp/0312601816\">\u003cem>Starving the South: How the North Won the Civil War\u003c/em>\u003c/a>. \"When there was not a battle going on, Confederate soldiers and Union soldiers met in the middle of fields and exchanged goods,\" Smith says.\u003c/p>\n\u003cp>Desperate Confederate soldiers would invent makeshift coffees, Grinspan tells us, roasting rye, rice, sweet potatoes or beets until they were dark, chocolaty and caramelized.The resulting brew contained no caffeine, but at least it was something warm and brown and consoling.\u003c/p>\n\u003cp>Perhaps the North's access to caffeine gave its soldiers a strategic advantage. At least that's what one Union officer, Gen. Benjamin Butler, thought. He ordered his men to carry coffee in their canteens and planned attacks based on when his men would be most wired. His advice to other generals was: \"If your men get their coffee early in the morning, you can hold.\"\u003c/p>\n\u003cp>Over the course of the war, as the Union army grew, its camps became makeshift cities, housing hundreds of thousands of men. \"They were in battle maybe one or two weeks of the whole year,\" Grinspan says. Most of the time, he adds, \"they weren't shooting their rifles at enemies, being chased or fired upon, but every day they made coffee.\"\u003c/p>\n\u003cp>In 1859 Sharps Rifle Co. began to manufacture a carbine with a hand-cranked grinder built into the butt stock — or handle — of the rifle. Union soldiers would fill the stock with beans, grind them up, dump them out and use the grounds to cook the coffee. As the morning began, one Civil War diarist described a scene of \"little campfires rapidly increasing to hundreds in numbers that would shoot up along the hills and plains.\" The encampment would buzz with the sound of thousands of grinders simultaneously crushing beans. Soon, tens of thousands of muckets (coffee pots) gurgled with fresh brew.\u003c/p>\n\u003cp>\"Here's an irony,\" says Grinspan. \"These soldiers who were fighting ostensibly to end slavery are fueled by this coffee from slave fields in Brazil.\"\u003c/p>\n\u003ch3>\u003cstrong>The Vietnam War\u003c/strong>\u003c/h3>\n\u003cp>Coffee may have powered the Union army during the Civil War, but during the Vietnam War, it fueled the GI anti-war movement.\u003c/p>\n\u003cp>In the late 1960s and early '70s, as soldiers returning from Vietnam began to question the U.S. role in the war, GI coffeehouses sprung up in military towns outside bases across the country. They became a vital gathering place.\u003c/p>\n\u003cp>David Zeiger helped run the Oleo Strut, a GI coffeehouse outside Fort Hood in Killeen, Texas, for three years in the early 1970s. \"An oleo strut,\" he explains, \"is the vertical shock absorber on a helicopter. The concept of the GI coffeehouse was as a shock absorber, a place where GIs could get away from the military and say what they really felt,\" Zeiger says. In 2005, Zeiger, now a filmmaker, made \u003ca href=\"http://www.sirnosir.com/\">\u003cem>Sir, No Sir\u003c/em>\u003c/a>, a documentary about the GI anti-war movement and the story of the Oleo Strut.\u003c/p>\n\u003cp>The first GI coffeehouse -- called UFO (a play on USO) -- opened in 1967, near Fort Jackson in Columbia, S.C. It was founded as a \"hangout for GIs\" by Fred Gardner, a Harvard grad who joined the Army reserves in 1963.\u003c/p>\n\u003cp>\"The UFO became a place where soldiers could gather and talk openly about their worries and frustrations, without the military brass around,\" Gardner recalls. And in Columbia, says Gardner, UFO was a rarity -- a place that \"not just black and white but students and soldiers\" could share.\u003c/p>\n\u003cp>Other GI coffeehouses followed — around two-dozen by 1971, by some accounts. They included the Shelter Half in Tacoma, Wash., near Fort Lewis; the Green Machine outside Camp Pendleton in San Diego; and Mad Anthony Wayne's in Waynesville, Mo., outside Fort Leonard, to name a few. As the anti-war movement heated up, these coffeehouses became places where GIs could get legal counseling on issues like going AWOL and obtaining conscientious objector status, and learn about ways to protest the war.\u003c/p>\n\u003cp>Many coffeehouses also began publishing newspapers, with exposés on poor conditions within military prisons, op-eds from disillusioned soldiers and information about rallies and demonstrations.\u003c/p>\n\u003cfigure id=\"attachment_110945\" class=\"wp-caption alignright\" style=\"max-width: 999px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057.jpg\" alt=\"During the Vietnam War, GI coffeehouses located near military posts became a place for soldiers to gather and organize against the war. Since 2007, veterans of the wars in Iraq and Afghanistan have revived this GI coffeehouse tradition in various locations.\" width=\"999\" height=\"1333\" class=\"size-full wp-image-110945\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-960x1281.jpg 960w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">During the Vietnam War, GI coffeehouses located near military posts became a place for soldiers to gather and organize against the war. Since 2007, veterans of the wars in Iraq and Afghanistan have revived this GI coffeehouse tradition in various locations. \u003ccite>(\u003ca href=\"http://justseeds.org/product/gi-coffeehouses/\">Courtesy of Molly Fair\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>GI coffeehouses caught the eye of those leading the anti-war movement in Hollywood. Actress Jane Fonda's anti-war road show, the FTA — an alternative to the USO shows that she created with Donald Sutherland — frequented the GI coffeehouses. The first time Fonda visited the Oleo Strut, the local newspaper had a big headline: \"Barbarella comes to Killeen, Texas\" (a reference to Fonda's role in a 1960s sci-fi cult film).\u003c/p>\n\u003cp>The coffeehouses also drew the attention of President Lyndon B. Johnson's administration, which monitored their \"subversive activities.\" In August 1968, Army Chief of Staff Gen. William Westmoreland sent LBJ a secret memo noting, \"consensus is that coffeehouses are not yet effectively interfering with significant military interests, and, consequently, suppressive action may be counter-productive,\" as sociologist Tom Wells details in his book \u003cem>The War Within.\u003c/em> The next month, however, Westmoreland reported to Johnson that several Oleo Strut frequenters had been arrested.\u003c/p>\n\u003ch3>\u003cstrong>Afghanistan\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_110946\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d.jpg\" alt=\"Harrison Suarez and Michael Haft met as Marines serving in Afghanistan. After their tour of duty, the two friends came back home and opened Compass Coffee in Washington, D.C.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-110946\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Harrison Suarez and Michael Haft met as Marines serving in Afghanistan. After their tour of duty, the two friends came back home and opened Compass Coffee in Washington, D.C. \u003ccite>(Courtesy of Compass Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The military runs on coffee,\" says Harrison Suarez, co-founder of Compass Coffee in Washington, D.C. \"The Marines especially. It's this ritual.\"\u003c/p>\n\u003cp>Suarez and Michael Haft, who started Compass together, \"first became friends in the Marines over coffee,\" Suarez says, \"learning how to navigate with a map and compass.\" On their first day of training in North Carolina, it was, \"Hey, Gunny, want to get together for a cup of coffee?\" recalls Suarez. \"That's how pretty much every new relationship in the Marines is formed.\"\u003c/p>\n\u003cp>As the war in Afghanistan intensified, both Suarez and Haft deployed there with the 1st Battalion, 9th Marines. One of their missions was to help develop the local police force and army. The two men tried to bond with their new Afghan partners over coffee, Suarez recalls, but the Afghans weren't having it.\u003c/p>\n\u003cp>\"Any time we shared coffee with our Afghan partners, it was just a train wreck,\" Haft says. The Afghan culture is much more about tea. It was important to the friends to embrace local culture, so they quickly learned to stop pushing the java. Regardless of what was in the cups, the experience of gathering together over a hot drink and \"taking time to develop a rapport with your partners that you are fighting alongside holds the same,\" says Suarez.\u003c/p>\n\u003cp>But it was coffee that fueled the American troops stationed there, with Marines sharing morning brew with their platoon commanders as they all gathered to discuss the day's plans. As it was a century earlier, coffee became a ritual of war.\u003c/p>\n\u003cp>When Haft and Suarez returned home after their deployment, their coffee obsession deepened. \"Everybody gets into something when they return home from the war. For us, it was coffee,\" says Haft. A quest to learn how to brew the perfect cup first led them to write a book, and eventually to open Compass Coffee, a roastery and community gathering place in northwest Washington, D.C.\u003c/p>\n\u003cp>And they haven't forgotten their time with the Marines, where their passion for coffee first took root. \"We've sent coffee to Marines on aircraft carriers, to Afghanistan,\" Haft says. \"Basically any time any soldier requested some crazy coffee delivery, we've done our best to accommodate getting it out to them.\"\u003c/p>\n\u003cp>The business has started to expand quickly — there are now several branches of Compass throughout the city, and tins of Compass' signature roasts are available at several local grocery stores.\u003c/p>\n\u003cp>When we visited them at their flagship coffee shop in northwest D.C., the roaster was going strong and new equipment was being installed in the cupping room. The weekly schedule was posted in the staff room, designed using organizing strategies the two friends learned in the Marines.\u003c/p>\n\u003cp>Over a cup of Compass brew, Suarez summed things up. \"Going back all the way to the Civil War and up to our experience in Afghanistan, you've got this common thread of people coming together, sharing their experience, their stories over coffee.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "\"Nobody can soldier without coffee,\" a Union cavalryman wrote in 1865. \u003cem>Hidden Kitchens\u003c/em> looks at three American wars through the lens of coffee: the Civil War, Vietnam and Afghanistan.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/07/20160725_me_if_war_is_hell_then_coffee_has_offered_us_soldiers_some_salvation.mp3\u003c/p>\n\u003cp>In April 1865, at the bloody, bitter end of the Civil War, Ebenezer Nelson Gilpin, a Union cavalryman, wrote in his diary, \"Everything is chaos here. The suspense is almost unbearable.\"\u003c/p>\n\u003cp>\"We are reduced to quarter rations and no coffee,\" he continued. \"And nobody can soldier without coffee.\"\u003c/p>\n\u003cp>If war is hell, then for many soldiers throughout American history, it is coffee that has offered some small salvation. \u003cem>Hidden Kitchens \u003c/em>looks at three American wars through the lens of coffee: the Civil War, Vietnam and Afghanistan.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003ch3>\u003cstrong>The Civil War\u003c/strong>\u003c/h3>\n\u003cp>War, freedom, slavery, secession, union — these are some of the big themes you might expect to find in the diaries of Civil War soldiers. At least, that's what \u003ca href=\"http://americanhistory.si.edu/profile/1214\">Jon Grinspan\u003c/a>, a curator at the Smithsonian's National Museum of American History, assumed when he began digging through war journals in the nation's Civil War archives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I went looking for the big stories,\" Grinspan says. \"And all they kept talking about was the coffee they had for breakfast, or the coffee they wanted to have for breakfast.\"\u003c/p>\n\u003cp>The word coffee was more present in these diaries than the words \"war,\" \"bullet,\" \"cannon,\" \"slavery,\" \"mother\" or even \"Lincoln.\" \"You can only ignore what they're talking about for so long before you realize that's the story,\" Grinspan says.\u003c/p>\n\u003cp>Union soldiers were given 36 pounds of coffee a year by the government, and they made their daily brew everywhere and with everything: with water from canteens and puddles, brackish bays and Mississippi mud — liquid their horses would not drink. \"Soldiers would drink it before marches, after marches, on patrol, during combat,\" Grinspan tells us.\u003c/p>\n\u003cfigure id=\"attachment_110944\" class=\"wp-caption alignright\" style=\"max-width: 811px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50.jpg\" alt=\"A print shows Army of the Potomac soldiers waiting for coffee at a campfire in an encampment during the Civil War.\" width=\"811\" height=\"1024\" class=\"size-full wp-image-110944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50-400x505.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffeecall_enl-a3d219a8b5b14024742285635cd43f5ce35bdf50-768x970.jpg 768w\" sizes=\"(max-width: 811px) 100vw, 811px\">\u003cfigcaption class=\"wp-caption-text\">A print shows Army of the Potomac soldiers waiting for coffee at a campfire in an encampment during the Civil War. \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Confederacy, on the other hand, was decidedly less caffeinated. As soon as the war began, the Union blockaded Southern ports and cut off the South's access to coffee.\u003c/p>\n\u003cp>\"The Confederates had access to tobacco and Southern foods; Northern soldiers had access to coffee,\" explains \u003ca href=\"http://andrewfsmith.com/\">Andrew F. Smith\u003c/a>, a professor of food studies at the New School in New York, and author of\u003cem> \u003c/em>\u003ca href=\"https://www.amazon.com/Starving-South-How-North-Civil/dp/0312601816\">\u003cem>Starving the South: How the North Won the Civil War\u003c/em>\u003c/a>. \"When there was not a battle going on, Confederate soldiers and Union soldiers met in the middle of fields and exchanged goods,\" Smith says.\u003c/p>\n\u003cp>Desperate Confederate soldiers would invent makeshift coffees, Grinspan tells us, roasting rye, rice, sweet potatoes or beets until they were dark, chocolaty and caramelized.The resulting brew contained no caffeine, but at least it was something warm and brown and consoling.\u003c/p>\n\u003cp>Perhaps the North's access to caffeine gave its soldiers a strategic advantage. At least that's what one Union officer, Gen. Benjamin Butler, thought. He ordered his men to carry coffee in their canteens and planned attacks based on when his men would be most wired. His advice to other generals was: \"If your men get their coffee early in the morning, you can hold.\"\u003c/p>\n\u003cp>Over the course of the war, as the Union army grew, its camps became makeshift cities, housing hundreds of thousands of men. \"They were in battle maybe one or two weeks of the whole year,\" Grinspan says. Most of the time, he adds, \"they weren't shooting their rifles at enemies, being chased or fired upon, but every day they made coffee.\"\u003c/p>\n\u003cp>In 1859 Sharps Rifle Co. began to manufacture a carbine with a hand-cranked grinder built into the butt stock — or handle — of the rifle. Union soldiers would fill the stock with beans, grind them up, dump them out and use the grounds to cook the coffee. As the morning began, one Civil War diarist described a scene of \"little campfires rapidly increasing to hundreds in numbers that would shoot up along the hills and plains.\" The encampment would buzz with the sound of thousands of grinders simultaneously crushing beans. Soon, tens of thousands of muckets (coffee pots) gurgled with fresh brew.\u003c/p>\n\u003cp>\"Here's an irony,\" says Grinspan. \"These soldiers who were fighting ostensibly to end slavery are fueled by this coffee from slave fields in Brazil.\"\u003c/p>\n\u003ch3>\u003cstrong>The Vietnam War\u003c/strong>\u003c/h3>\n\u003cp>Coffee may have powered the Union army during the Civil War, but during the Vietnam War, it fueled the GI anti-war movement.\u003c/p>\n\u003cp>In the late 1960s and early '70s, as soldiers returning from Vietnam began to question the U.S. role in the war, GI coffeehouses sprung up in military towns outside bases across the country. They became a vital gathering place.\u003c/p>\n\u003cp>David Zeiger helped run the Oleo Strut, a GI coffeehouse outside Fort Hood in Killeen, Texas, for three years in the early 1970s. \"An oleo strut,\" he explains, \"is the vertical shock absorber on a helicopter. The concept of the GI coffeehouse was as a shock absorber, a place where GIs could get away from the military and say what they really felt,\" Zeiger says. In 2005, Zeiger, now a filmmaker, made \u003ca href=\"http://www.sirnosir.com/\">\u003cem>Sir, No Sir\u003c/em>\u003c/a>, a documentary about the GI anti-war movement and the story of the Oleo Strut.\u003c/p>\n\u003cp>The first GI coffeehouse -- called UFO (a play on USO) -- opened in 1967, near Fort Jackson in Columbia, S.C. It was founded as a \"hangout for GIs\" by Fred Gardner, a Harvard grad who joined the Army reserves in 1963.\u003c/p>\n\u003cp>\"The UFO became a place where soldiers could gather and talk openly about their worries and frustrations, without the military brass around,\" Gardner recalls. And in Columbia, says Gardner, UFO was a rarity -- a place that \"not just black and white but students and soldiers\" could share.\u003c/p>\n\u003cp>Other GI coffeehouses followed — around two-dozen by 1971, by some accounts. They included the Shelter Half in Tacoma, Wash., near Fort Lewis; the Green Machine outside Camp Pendleton in San Diego; and Mad Anthony Wayne's in Waynesville, Mo., outside Fort Leonard, to name a few. As the anti-war movement heated up, these coffeehouses became places where GIs could get legal counseling on issues like going AWOL and obtaining conscientious objector status, and learn about ways to protest the war.\u003c/p>\n\u003cp>Many coffeehouses also began publishing newspapers, with exposés on poor conditions within military prisons, op-eds from disillusioned soldiers and information about rallies and demonstrations.\u003c/p>\n\u003cfigure id=\"attachment_110945\" class=\"wp-caption alignright\" style=\"max-width: 999px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057.jpg\" alt=\"During the Vietnam War, GI coffeehouses located near military posts became a place for soldiers to gather and organize against the war. Since 2007, veterans of the wars in Iraq and Afghanistan have revived this GI coffeehouse tradition in various locations.\" width=\"999\" height=\"1333\" class=\"size-full wp-image-110945\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/gi_coffeehouses-molly_fair_enl-a147e5e500c7eeb3afa8cb64b129a67bbcc34057-960x1281.jpg 960w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">During the Vietnam War, GI coffeehouses located near military posts became a place for soldiers to gather and organize against the war. Since 2007, veterans of the wars in Iraq and Afghanistan have revived this GI coffeehouse tradition in various locations. \u003ccite>(\u003ca href=\"http://justseeds.org/product/gi-coffeehouses/\">Courtesy of Molly Fair\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>GI coffeehouses caught the eye of those leading the anti-war movement in Hollywood. Actress Jane Fonda's anti-war road show, the FTA — an alternative to the USO shows that she created with Donald Sutherland — frequented the GI coffeehouses. The first time Fonda visited the Oleo Strut, the local newspaper had a big headline: \"Barbarella comes to Killeen, Texas\" (a reference to Fonda's role in a 1960s sci-fi cult film).\u003c/p>\n\u003cp>The coffeehouses also drew the attention of President Lyndon B. Johnson's administration, which monitored their \"subversive activities.\" In August 1968, Army Chief of Staff Gen. William Westmoreland sent LBJ a secret memo noting, \"consensus is that coffeehouses are not yet effectively interfering with significant military interests, and, consequently, suppressive action may be counter-productive,\" as sociologist Tom Wells details in his book \u003cem>The War Within.\u003c/em> The next month, however, Westmoreland reported to Johnson that several Oleo Strut frequenters had been arrested.\u003c/p>\n\u003ch3>\u003cstrong>Afghanistan\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_110946\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d.jpg\" alt=\"Harrison Suarez and Michael Haft met as Marines serving in Afghanistan. After their tour of duty, the two friends came back home and opened Compass Coffee in Washington, D.C.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-110946\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/coffee_hmmwv-credit-compass-coffee-1-_enl-3998503885abb8097cc372da29a8bdf742a08f6d-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Harrison Suarez and Michael Haft met as Marines serving in Afghanistan. After their tour of duty, the two friends came back home and opened Compass Coffee in Washington, D.C. \u003ccite>(Courtesy of Compass Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The military runs on coffee,\" says Harrison Suarez, co-founder of Compass Coffee in Washington, D.C. \"The Marines especially. It's this ritual.\"\u003c/p>\n\u003cp>Suarez and Michael Haft, who started Compass together, \"first became friends in the Marines over coffee,\" Suarez says, \"learning how to navigate with a map and compass.\" On their first day of training in North Carolina, it was, \"Hey, Gunny, want to get together for a cup of coffee?\" recalls Suarez. \"That's how pretty much every new relationship in the Marines is formed.\"\u003c/p>\n\u003cp>As the war in Afghanistan intensified, both Suarez and Haft deployed there with the 1st Battalion, 9th Marines. One of their missions was to help develop the local police force and army. The two men tried to bond with their new Afghan partners over coffee, Suarez recalls, but the Afghans weren't having it.\u003c/p>\n\u003cp>\"Any time we shared coffee with our Afghan partners, it was just a train wreck,\" Haft says. The Afghan culture is much more about tea. It was important to the friends to embrace local culture, so they quickly learned to stop pushing the java. Regardless of what was in the cups, the experience of gathering together over a hot drink and \"taking time to develop a rapport with your partners that you are fighting alongside holds the same,\" says Suarez.\u003c/p>\n\u003cp>But it was coffee that fueled the American troops stationed there, with Marines sharing morning brew with their platoon commanders as they all gathered to discuss the day's plans. As it was a century earlier, coffee became a ritual of war.\u003c/p>\n\u003cp>When Haft and Suarez returned home after their deployment, their coffee obsession deepened. \"Everybody gets into something when they return home from the war. For us, it was coffee,\" says Haft. A quest to learn how to brew the perfect cup first led them to write a book, and eventually to open Compass Coffee, a roastery and community gathering place in northwest Washington, D.C.\u003c/p>\n\u003cp>And they haven't forgotten their time with the Marines, where their passion for coffee first took root. \"We've sent coffee to Marines on aircraft carriers, to Afghanistan,\" Haft says. \"Basically any time any soldier requested some crazy coffee delivery, we've done our best to accommodate getting it out to them.\"\u003c/p>\n\u003cp>The business has started to expand quickly — there are now several branches of Compass throughout the city, and tins of Compass' signature roasts are available at several local grocery stores.\u003c/p>\n\u003cp>When we visited them at their flagship coffee shop in northwest D.C., the roaster was going strong and new equipment was being installed in the cupping room. The weekly schedule was posted in the staff room, designed using organizing strategies the two friends learned in the Marines.\u003c/p>\n\u003cp>Over a cup of Compass brew, Suarez summed things up. \"Going back all the way to the Civil War and up to our experience in Afghanistan, you've got this common thread of people coming together, sharing their experience, their stories over coffee.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide: Five Great Bubble Tea Cafes South of San Francisco",
"title": "Guide: Five Great Bubble Tea Cafes South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Originally from Taiwan, \u003ca href=\"https://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">bubble tea\u003c/a> is a refreshing creation of flavored tea blended with a splash of milk and often studded with sweet and chewy tapioca pearls. Throughout the Bay Area there are plenty of popular tea cafes that serve bubble tea, but many of them belong to a larger chain of stores. In the South Bay and on the Peninsula there are a handful of local tea cafes that serve tasty bubble tea creations perfect for treating yourself to a refreshing escape from the summertime heat. Here are five great bubble tea cafes south of San Francisco. If we missed your favorite spot please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tea Lyfe Drinks\u003c/h2>\n\u003cfigure id=\"attachment_110657\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaLyfeJasmine.jpg\" alt=\"Jasmine green milk tea at Tea Lyfe.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Jasmine green milk tea at Tea Lyfe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in the Little Saigon shopping center in East San Jose, \u003cstrong>Tea Lyfe Drinks\u003c/strong> sets itself apart from most bubble tea cafes with their commitment to organic ingredients and premium tea. The concise menu features traditional creations such as floral forward jasmine green tea as well as unique menu items like the strawberry horchata which consists of fresh chopped strawberries in housemade \u003ca href=\"https://en.wikipedia.org/wiki/Horchata\" target=\"_blank\">horchata\u003c/a>. For a refreshing afternoon pick me up, try the matcha sensation which blends finely ground matcha powder with organic Straus Creamery milk.\u003c/p>\n\u003cfigure id=\"attachment_110658\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaLyfeThai.jpg\" alt=\"Thai tea with chia seeds at Tea Lyfe.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Thai tea with chia seeds at Tea Lyfe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaLyfe.jpg\" alt=\"Inside Tea Lyfe in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tea Lyfe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tealyfe.us/\" target=\"_blank\">\u003cstrong>Tea Lyfe Drinks\u003c/strong>\u003c/a>\u003cbr>\n989 Story Rd. #8018 [\u003ca href=\"https://goo.gl/sSMTsD\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 638-7657\u003cbr>\nHours: Tue-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tealyfedrinks/?fref=ts\" target=\"_blank\">Tea Lyfe Drinks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tealyfedrinks\" target=\"_blank\">@tealyfedrinks\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003ch2>Tea Era\u003c/h2>\n\u003cfigure id=\"attachment_110654\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaEraJade.jpg\" alt=\"Pouchong Jade milk tea with pearls at Tea Era.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Pouchong Jade milk tea with pearls at Tea Era. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A mind spinning menu greets you when you visit this popular tea cafe. \u003cstrong>Tea Era\u003c/strong> serves a huge variety of bubble tea and smoothies in addition to a small menu of snacks. The original store in Mountain View has now been expanded to a second location in Cupertino. Those who enjoy green tea should try the grassy and floral jade pouchong tea with milk and boba for an invigorating afternoon treat. For those hot summer days, the lychee green tea with sweet and tart pieces of lychee fruit is a delicious and refreshing flavored tea option.\u003c/p>\n\u003cfigure id=\"attachment_110655\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaEraLychee.jpg\" alt=\"Lychee tea at Tea Era.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Lychee tea at Tea Era. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaEra.jpg\" alt=\"Inside Tea Era in Cupertino.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tea Era in Cupertino. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://teaeracafe.com/\" target=\"_blank\">\u003cstrong>Tea Era\u003c/strong>\u003c/a>\u003cbr>\n20916 Homestead Rd. [\u003ca href=\"https://goo.gl/EOBHAc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 996-9898\u003cbr>\nHours: Mon-Sun 11am-11pm;\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/%E8%8C%B6%E6%AE%BFTea-Era-170513373987/?fref=ts\" target=\"_blank\">Tea Era\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003ch2>Fantasia Coffee & Tea\u003c/h2>\n\u003cfigure id=\"attachment_110651\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/FantasiaTaro.jpg\" alt=\"Taro milk tea with pearls at Fantasia Coffee & Tea.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Taro milk tea with pearls at Fantasia Coffee & Tea. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fantasia Coffee & Tea\u003c/strong>, a popular cafe, serves as the go-to spot for many bubble tea fans in the Bay Area with its casual setting and large menu of tea, coffee drinks and desserts. The jasmine milk green tea is just the right balance of grassy green tea flavor and sweet milk and is a great option for a first-time visitor. The taro is another favorite sweet and creamy treat. Do be aware that Fantasia is cash only.\u003c/p>\n\u003cfigure id=\"attachment_110650\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/FantasiaJasmine.jpg\" alt=\"Jasmine milk tea with pearls at Fantasia Coffee & Tea.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Jasmine milk tea with pearls at Fantasia Coffee & Tea. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/FantasiaTea.jpg\" alt=\"The counter at Fantasia Coffee & Tea.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Fantasia Coffee & Tea. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fantasia-coffee-and-tea-cupertino\" target=\"_blank\">\u003cstrong>Fantasia Coffee & Tea\u003c/strong>\u003c/a>\u003cbr>\n10933 N Wolfe Rd. #120 [\u003ca href=\"https://goo.gl/wqS2el\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 865-1689\u003cbr>\nHours: Mon-Thu 10am-10pm; Fri-Sat 9am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fantasia-Coffee-Tea-502491499785063/?fref=ts\" target=\"_blank\">Fantasia Coffee & Tea\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fantasiatea\" target=\"_blank\">@fantasiatea\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10) Cash only.\u003c/p>\n\u003ch2>Verde Tea Cafe\u003c/h2>\n\u003cfigure id=\"attachment_110664\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/VerdeTeaTaro.jpg\" alt=\"Taro milk tea from Verde Tea Cafe in Mountain View.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Taro milk tea from Verde Tea Cafe in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Verde Tea Cafe\u003c/strong>, a modern tea cafe in downtown Mountain View, is popular for its extensive menu of bubble tea and Asian snacks served late into the evening. The teas here are served shaken and frothy and tend to be quite creamy. The creamy texture lends well to flavors such as the taro milk tea which is thick and sweet without being starchy and gritty as taro teas can sometimes be. The sweet and tart lychee tea is perfect for sipping on a warm summer night.\u003c/p>\n\u003cfigure id=\"attachment_110662\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/VerdeLychee.jpg\" alt=\"Lychee milk tea from Verde Tea Cafe in Mountain View.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Lychee milk tea from Verde Tea Cafe in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/VerdeTea.jpg\" alt=\"Counter inside Verde Tea Cafe in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Counter inside Verde Tea Cafe in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://verdeteacafe.net/\" target=\"_blank\">\u003cstrong>Verde Tea Cafe\u003c/strong>\u003c/a>\u003cbr>\n852 Villa St. [\u003ca href=\"https://goo.gl/owHTiv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 210-9986\u003cbr>\nHours: Mon-Thu 11:30am-11:30pm; Fri-Sat 11:30am-12:30pm; Sun 11:30am-11:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Verde-Tea-Cafe/114204595267846?fref=ts\" target=\"_blank\">Verde Tea Cafe \u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003ch2>Tpumps\u003c/h2>\n\u003cfigure id=\"attachment_110661\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TpumpsRose.jpg\" alt=\"Rose vanilla green milk tea at Tpumps.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Rose vanilla green milk tea at Tpumps. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This peninsula tea cafe allows customers to customize their tea drinks exactly to their liking from a colorful menu of sweet and fruity options. The menu at \u003cstrong>Tpumps\u003c/strong> features traditional bubble tea flavors such as honeydew, red bean and taro as well as whimsical options such as chocolate chip cookie dough, gingerbread and pumpkin spice. You can pick up to three flavors to customize your own creation or pick from a menu of customer favorites. For a sweet escape from the hot summer weather try the vanilla rose tea with an enjoyably potent floral sweetness. If a sweet tropical treat is more to your liking, you can’t go wrong with the passion fruit tangerine guava green tea combination.\u003c/p>\n\u003cfigure id=\"attachment_110660\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea.jpg\" alt=\"Passion fruit tangerine guava green tea with pearls at Tpumps.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Passion fruit tangerine guava green tea with pearls at Tpumps. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TPumps.jpg\" alt=\"Inside TPumps in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside TPumps in Foster City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tpumps.com/index.html\" target=\"_blank\">\u003cstrong>Tpumps\u003c/strong>\u003c/a>\u003cbr>\n19959 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/hIX2eo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (510) 398-8499\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tpumps/?fref=ts\" target=\"_blank\">Tpumps\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tpumpstore\" target=\"_blank\">@tpumpstore\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "In the South Bay and on the Peninsula there are a handful of local tea cafes that serve tasty bubble tea creations perfect for treating yourself to a refreshing escape from the summertime heat. Here are five great bubble tea cafes South of San Francisco sure to keep you refreshed all summer long.",
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"description": "In the South Bay and on the Peninsula there are a handful of local tea cafes that serve tasty bubble tea creations perfect for treating yourself to a refreshing escape from the summertime heat. Here are five great bubble tea cafes South of San Francisco sure to keep you refreshed all summer long.",
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"headline": "Guide: Five Great Bubble Tea Cafes South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Originally from Taiwan, \u003ca href=\"https://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">bubble tea\u003c/a> is a refreshing creation of flavored tea blended with a splash of milk and often studded with sweet and chewy tapioca pearls. Throughout the Bay Area there are plenty of popular tea cafes that serve bubble tea, but many of them belong to a larger chain of stores. In the South Bay and on the Peninsula there are a handful of local tea cafes that serve tasty bubble tea creations perfect for treating yourself to a refreshing escape from the summertime heat. Here are five great bubble tea cafes south of San Francisco. If we missed your favorite spot please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tea Lyfe Drinks\u003c/h2>\n\u003cfigure id=\"attachment_110657\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaLyfeJasmine.jpg\" alt=\"Jasmine green milk tea at Tea Lyfe.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Jasmine green milk tea at Tea Lyfe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in the Little Saigon shopping center in East San Jose, \u003cstrong>Tea Lyfe Drinks\u003c/strong> sets itself apart from most bubble tea cafes with their commitment to organic ingredients and premium tea. The concise menu features traditional creations such as floral forward jasmine green tea as well as unique menu items like the strawberry horchata which consists of fresh chopped strawberries in housemade \u003ca href=\"https://en.wikipedia.org/wiki/Horchata\" target=\"_blank\">horchata\u003c/a>. For a refreshing afternoon pick me up, try the matcha sensation which blends finely ground matcha powder with organic Straus Creamery milk.\u003c/p>\n\u003cfigure id=\"attachment_110658\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaLyfeThai.jpg\" alt=\"Thai tea with chia seeds at Tea Lyfe.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Thai tea with chia seeds at Tea Lyfe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaLyfe.jpg\" alt=\"Inside Tea Lyfe in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tea Lyfe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tealyfe.us/\" target=\"_blank\">\u003cstrong>Tea Lyfe Drinks\u003c/strong>\u003c/a>\u003cbr>\n989 Story Rd. #8018 [\u003ca href=\"https://goo.gl/sSMTsD\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 638-7657\u003cbr>\nHours: Tue-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tealyfedrinks/?fref=ts\" target=\"_blank\">Tea Lyfe Drinks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tealyfedrinks\" target=\"_blank\">@tealyfedrinks\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003ch2>Tea Era\u003c/h2>\n\u003cfigure id=\"attachment_110654\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaEraJade.jpg\" alt=\"Pouchong Jade milk tea with pearls at Tea Era.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Pouchong Jade milk tea with pearls at Tea Era. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A mind spinning menu greets you when you visit this popular tea cafe. \u003cstrong>Tea Era\u003c/strong> serves a huge variety of bubble tea and smoothies in addition to a small menu of snacks. The original store in Mountain View has now been expanded to a second location in Cupertino. Those who enjoy green tea should try the grassy and floral jade pouchong tea with milk and boba for an invigorating afternoon treat. For those hot summer days, the lychee green tea with sweet and tart pieces of lychee fruit is a delicious and refreshing flavored tea option.\u003c/p>\n\u003cfigure id=\"attachment_110655\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaEraLychee.jpg\" alt=\"Lychee tea at Tea Era.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Lychee tea at Tea Era. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaEra.jpg\" alt=\"Inside Tea Era in Cupertino.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tea Era in Cupertino. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://teaeracafe.com/\" target=\"_blank\">\u003cstrong>Tea Era\u003c/strong>\u003c/a>\u003cbr>\n20916 Homestead Rd. [\u003ca href=\"https://goo.gl/EOBHAc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 996-9898\u003cbr>\nHours: Mon-Sun 11am-11pm;\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/%E8%8C%B6%E6%AE%BFTea-Era-170513373987/?fref=ts\" target=\"_blank\">Tea Era\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003ch2>Fantasia Coffee & Tea\u003c/h2>\n\u003cfigure id=\"attachment_110651\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/FantasiaTaro.jpg\" alt=\"Taro milk tea with pearls at Fantasia Coffee & Tea.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Taro milk tea with pearls at Fantasia Coffee & Tea. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fantasia Coffee & Tea\u003c/strong>, a popular cafe, serves as the go-to spot for many bubble tea fans in the Bay Area with its casual setting and large menu of tea, coffee drinks and desserts. The jasmine milk green tea is just the right balance of grassy green tea flavor and sweet milk and is a great option for a first-time visitor. The taro is another favorite sweet and creamy treat. Do be aware that Fantasia is cash only.\u003c/p>\n\u003cfigure id=\"attachment_110650\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/FantasiaJasmine.jpg\" alt=\"Jasmine milk tea with pearls at Fantasia Coffee & Tea.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Jasmine milk tea with pearls at Fantasia Coffee & Tea. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/FantasiaTea.jpg\" alt=\"The counter at Fantasia Coffee & Tea.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Fantasia Coffee & Tea. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fantasia-coffee-and-tea-cupertino\" target=\"_blank\">\u003cstrong>Fantasia Coffee & Tea\u003c/strong>\u003c/a>\u003cbr>\n10933 N Wolfe Rd. #120 [\u003ca href=\"https://goo.gl/wqS2el\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 865-1689\u003cbr>\nHours: Mon-Thu 10am-10pm; Fri-Sat 9am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fantasia-Coffee-Tea-502491499785063/?fref=ts\" target=\"_blank\">Fantasia Coffee & Tea\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fantasiatea\" target=\"_blank\">@fantasiatea\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10) Cash only.\u003c/p>\n\u003ch2>Verde Tea Cafe\u003c/h2>\n\u003cfigure id=\"attachment_110664\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/VerdeTeaTaro.jpg\" alt=\"Taro milk tea from Verde Tea Cafe in Mountain View.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Taro milk tea from Verde Tea Cafe in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Verde Tea Cafe\u003c/strong>, a modern tea cafe in downtown Mountain View, is popular for its extensive menu of bubble tea and Asian snacks served late into the evening. The teas here are served shaken and frothy and tend to be quite creamy. The creamy texture lends well to flavors such as the taro milk tea which is thick and sweet without being starchy and gritty as taro teas can sometimes be. The sweet and tart lychee tea is perfect for sipping on a warm summer night.\u003c/p>\n\u003cfigure id=\"attachment_110662\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/VerdeLychee.jpg\" alt=\"Lychee milk tea from Verde Tea Cafe in Mountain View.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Lychee milk tea from Verde Tea Cafe in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/VerdeTea.jpg\" alt=\"Counter inside Verde Tea Cafe in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Counter inside Verde Tea Cafe in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://verdeteacafe.net/\" target=\"_blank\">\u003cstrong>Verde Tea Cafe\u003c/strong>\u003c/a>\u003cbr>\n852 Villa St. [\u003ca href=\"https://goo.gl/owHTiv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 210-9986\u003cbr>\nHours: Mon-Thu 11:30am-11:30pm; Fri-Sat 11:30am-12:30pm; Sun 11:30am-11:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Verde-Tea-Cafe/114204595267846?fref=ts\" target=\"_blank\">Verde Tea Cafe \u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003ch2>Tpumps\u003c/h2>\n\u003cfigure id=\"attachment_110661\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TpumpsRose.jpg\" alt=\"Rose vanilla green milk tea at Tpumps.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Rose vanilla green milk tea at Tpumps. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This peninsula tea cafe allows customers to customize their tea drinks exactly to their liking from a colorful menu of sweet and fruity options. The menu at \u003cstrong>Tpumps\u003c/strong> features traditional bubble tea flavors such as honeydew, red bean and taro as well as whimsical options such as chocolate chip cookie dough, gingerbread and pumpkin spice. You can pick up to three flavors to customize your own creation or pick from a menu of customer favorites. For a sweet escape from the hot summer weather try the vanilla rose tea with an enjoyably potent floral sweetness. If a sweet tropical treat is more to your liking, you can’t go wrong with the passion fruit tangerine guava green tea combination.\u003c/p>\n\u003cfigure id=\"attachment_110660\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea.jpg\" alt=\"Passion fruit tangerine guava green tea with pearls at Tpumps.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Passion fruit tangerine guava green tea with pearls at Tpumps. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TPumps.jpg\" alt=\"Inside TPumps in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside TPumps in Foster City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tpumps.com/index.html\" target=\"_blank\">\u003cstrong>Tpumps\u003c/strong>\u003c/a>\u003cbr>\n19959 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/hIX2eo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (510) 398-8499\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tpumps/?fref=ts\" target=\"_blank\">Tpumps\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tpumpstore\" target=\"_blank\">@tpumpstore\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Java Lovers, Rejoice: Coffee Doesn't Pose A Cancer Risk, WHO Panel Says",
"title": "Java Lovers, Rejoice: Coffee Doesn't Pose A Cancer Risk, WHO Panel Says",
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"content": "\u003cp>If coffee is your favorite morning pick-me-up, read on.\u003c/p>\n\u003cp>The World Health Organization's cancer research agency has given coffee the green light. The group concludes that coffee does not pose a cancer risk, and experts say a regular coffee habit may even be protective of good health.\u003c/p>\n\u003cp>So, you'd never heard that there had been concern of a cancer risk from coffee? Yeah, that makes lots of us. In 1991, the World Health Organization's International Agency for Research on Cancer listed coffee as a possible carcinogen. This classification was based on what the IARC says was \"limited evidence\" that coffee was associated with a higher risk of bladder cancer.\u003c/p>\n\u003cp>But over the past 25 years, the body of evidence has pointed in a new direction. \"Many epidemiological studies now available showed that coffee drinking had no carcinogenic effects for cancers,\" the \u003ca href=\"http://www.iarc.fr/en/media-centre/pr/2016/pdfs/pr244_E.pdf\">IARC statement\u003c/a> concludes.\u003c/p>\n\u003cp>Researchers reviewed more than 500 studies on more than 20 different types of cancers. The group concludes that coffee may in fact help protect against the risk of cancers of the liver and uterus. In addition, coffee consumption has been associated with a reduced risk of colorectal cancer in a number of studies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we've reported, a regular coffee habit has also been \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\">linked to longevity\u003c/a> and a reduced risk of diabetes.\u003c/p>\n\u003cp>One word of caution: The agency warns that extremely hot beverages may increase the risk of cancer. For instance, the group looked at studies from South America where mate is consumed at very hot temperatures.\u003c/p>\n\u003cp>\"Epidemiological studies found that cancer of the esophagus is associated with drinking mate at very hot temperatures but not with drinking \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/17/393355841/tea-tuesdays-south-america-runs-on-yerba-mate\">mate\u003c/a> warm or cold,\" the IARC concludes. The researchers also point to studies of tea in Asian countries, including China, that found the risk of esophageal cancer may increase with temperature.\u003c/p>\n\u003cp>The group concludes that the cancer-causing effects probably occur at drinking temperatures of 150 degrees Fahrenheit and above.\u003c/p>\n\u003cp>So, enjoy that cup of Joe — but not too hot. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If coffee is your favorite morning pick-me-up, read on.\u003c/p>\n\u003cp>The World Health Organization's cancer research agency has given coffee the green light. The group concludes that coffee does not pose a cancer risk, and experts say a regular coffee habit may even be protective of good health.\u003c/p>\n\u003cp>So, you'd never heard that there had been concern of a cancer risk from coffee? Yeah, that makes lots of us. In 1991, the World Health Organization's International Agency for Research on Cancer listed coffee as a possible carcinogen. This classification was based on what the IARC says was \"limited evidence\" that coffee was associated with a higher risk of bladder cancer.\u003c/p>\n\u003cp>But over the past 25 years, the body of evidence has pointed in a new direction. \"Many epidemiological studies now available showed that coffee drinking had no carcinogenic effects for cancers,\" the \u003ca href=\"http://www.iarc.fr/en/media-centre/pr/2016/pdfs/pr244_E.pdf\">IARC statement\u003c/a> concludes.\u003c/p>\n\u003cp>Researchers reviewed more than 500 studies on more than 20 different types of cancers. The group concludes that coffee may in fact help protect against the risk of cancers of the liver and uterus. In addition, coffee consumption has been associated with a reduced risk of colorectal cancer in a number of studies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we've reported, a regular coffee habit has also been \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\">linked to longevity\u003c/a> and a reduced risk of diabetes.\u003c/p>\n\u003cp>One word of caution: The agency warns that extremely hot beverages may increase the risk of cancer. For instance, the group looked at studies from South America where mate is consumed at very hot temperatures.\u003c/p>\n\u003cp>\"Epidemiological studies found that cancer of the esophagus is associated with drinking mate at very hot temperatures but not with drinking \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/17/393355841/tea-tuesdays-south-america-runs-on-yerba-mate\">mate\u003c/a> warm or cold,\" the IARC concludes. The researchers also point to studies of tea in Asian countries, including China, that found the risk of esophageal cancer may increase with temperature.\u003c/p>\n\u003cp>The group concludes that the cancer-causing effects probably occur at drinking temperatures of 150 degrees Fahrenheit and above.\u003c/p>\n\u003cp>So, enjoy that cup of Joe — but not too hot. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coffee Workers' Concerns Brew Over Chemical's Link To Lung Disease",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160415_me_coffee_roasters_guard_against_chemical_that_may_cause_lung_disease.mp3\u003c/p>\n\u003cp>Step into Mike Moon's Madison, Wis., coffee roasting plant and the aroma of beans — from Brazil to Laos — immediately washes over you.\u003c/p>\n\u003cp>Moon says he aims to run an efficient and safe plant — and that starts the minute beans spill out of the roaster. He points to a cooling can that is \"designed to draw air from the room over the beans and exhausts that air out of the facility. So it is really grabbing a lot of all of the gases coming off the coffee,\" he explains.\u003c/p>\n\u003cp>Why are these gases so worrisome? Because they contain a chemical called \u003ca href=\"https://www.osha.gov/dsg/guidance/diacetyl-guidance.html\">diacetyl\u003c/a> — a natural byproduct of the coffee roasting process that, in large concentrations, can infiltrate the lungs and cause a \u003ca href=\"Obliterative%20bronchiolitis,%20an%20irreversible%20form%20of%20lung%20disease%20in%20which%20the%20smallest%20airways%20in%20the%20lung%20(the%20bronchioles)%20become%20scarred%20and%20constricted,%20blocking%20the%20movement%20of%20air\">severe form of lung disease\u003c/a>.\u003c/p>\n\u003cp>You might remember hearing about diacetyl several years ago, when a synthetic version of the chemical, which is used to give a buttery flavor to certain snack foods, was implicated in causing \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/20/161489994/man-wins-7-million-in-suit-claiming-microwave-popcorn-caused-lung-disease\">severe lung problems \u003c/a>among workers at a microwave popcorn facility.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now it looks like that chemical could affect the coffee world as well. People at home grinding or brewing up a pot need not worry, but the chemical could pose a danger to people working in commercial coffee roasting plants.\u003c/p>\n\u003cp>The issue first caught the attention of investigators at the Centers for Disease Control and Prevention back in 2012.\u003c/p>\n\u003cp>Workers at a coffee roasting plant in Texas were getting sick. \"Physicians at a nearby university medical center had diagnosed five former workers with a very severe lung disease called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9845757\">obliterative bronchiolitis\u003c/a>,\" says Rachel Bailey, a medical officer at the CDC's \u003ca href=\"http://www.cdc.gov/niosh/\">National Institute for Occupational Safety and Health\u003c/a>. \"So we visited the facility.\"\u003c/p>\n\u003cp>What Bailey and her colleagues found was diacetyl — high levels of it. This particular coffee roaster in Texas added flavorings to some of its beans. And indeed, Bailey says, \"We found the highest concentrations in the flavoring room.\"\u003c/p>\n\u003cp>But they also found significant levels of diacetyl in the area where the natural, unflavored coffee beans were being processed, \"in the grinding and packaging room where they packaged nonflavored coffee.\"\u003c/p>\n\u003cp>A couple of years later, reporters at the \u003cem>Milwaukee Journal Sentinel\u003c/em> began digging into the issue. The newspaper's \u003ca href=\"http://www.jsonline.com/watchdog/gasping-for-action-322988651.html\">multipart investigation\u003c/a> explored the potential that high levels of diacetyl could be causing respiratory illness in workers across the state.\u003c/p>\n\u003cp>In Madison, Moon says he knew nothing about the chemical, but that changed when a \u003cem>Journal Sentinel\u003c/em> reporter asked him to allow an industrial hygienist to check his business for the presence of diacetyl.\u003c/p>\n\u003cp>The results raised concern and Moon immediately asked NIOSH to dig deeper. He's waiting for a final report, but for now he's following NIOSH's advice to take precautions.\u003c/p>\n\u003cp>\"We're circulating air in the facility more,\" he says, \"and bringing fresh air.\"\u003c/p>\n\u003cp>Now NIOSH is juggling a dozen requests from roasters around the country who want their facilities assessed, though none of these roasters are reporting diacetyl-related health problems by their employees.\u003c/p>\n\u003cp>Meanwhile, the National Coffee Association is carrying out its own analysis. \"We are looking further, because current science does not indicate any support for the premise that exposure to diacetyl alone — created naturally in the roasting and grinding of unflavored coffee — increases the risk of obstructive lung disease,\" says \u003ca href=\"http://www.ncausa.org/About-NCA/Staff\">Joseph DeRupo\u003c/a>, a spokesman for the association.\u003c/p>\n\u003cp>While researchers have found strong links between exposure to the chemical and lung disease, they are still trying to work out exactly how much exposure is too much.\u003c/p>\n\u003cp>A spokesman from the Occupational Safety and Health Administration says currently, there are no plans to make rules regulating diacetyl exposure in workplaces. NIOSH — which can't pass regulations on this, but can make recommendations — issued a draft version of guidance for safe exposure in August 2011 and expects to release a final version later this year.\u003c/p>\n\u003cp>In the meantime, some coffee processing plants are taking preliminary precautions. In Milwaukee, Lincoln Fowler, a co-owner of Colectivo Coffee, says he has established some best practices. And they appear to be working.\u003c/p>\n\u003cp>He spent years perfecting his shop's air flow system and recently called in experts to test it. The diacetyl count there came in well below NIOSH's proposed standards.\u003c/p>\n\u003cp>But Fowler thinks concerns about workplace well-being should be put in perspective.\u003c/p>\n\u003cp>His workers handle hundreds of pounds of coffee on a daily basis, Fowler says. \"I'm constantly after our staff to be careful about how you lift,\" he says. \"I would argue that potential back problems are probably a much more significant threat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.wuwm.com/\">Milwaukee Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160415_me_coffee_roasters_guard_against_chemical_that_may_cause_lung_disease.mp3\u003c/p>\n\u003cp>Step into Mike Moon's Madison, Wis., coffee roasting plant and the aroma of beans — from Brazil to Laos — immediately washes over you.\u003c/p>\n\u003cp>Moon says he aims to run an efficient and safe plant — and that starts the minute beans spill out of the roaster. He points to a cooling can that is \"designed to draw air from the room over the beans and exhausts that air out of the facility. So it is really grabbing a lot of all of the gases coming off the coffee,\" he explains.\u003c/p>\n\u003cp>Why are these gases so worrisome? Because they contain a chemical called \u003ca href=\"https://www.osha.gov/dsg/guidance/diacetyl-guidance.html\">diacetyl\u003c/a> — a natural byproduct of the coffee roasting process that, in large concentrations, can infiltrate the lungs and cause a \u003ca href=\"Obliterative%20bronchiolitis,%20an%20irreversible%20form%20of%20lung%20disease%20in%20which%20the%20smallest%20airways%20in%20the%20lung%20(the%20bronchioles)%20become%20scarred%20and%20constricted,%20blocking%20the%20movement%20of%20air\">severe form of lung disease\u003c/a>.\u003c/p>\n\u003cp>You might remember hearing about diacetyl several years ago, when a synthetic version of the chemical, which is used to give a buttery flavor to certain snack foods, was implicated in causing \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/20/161489994/man-wins-7-million-in-suit-claiming-microwave-popcorn-caused-lung-disease\">severe lung problems \u003c/a>among workers at a microwave popcorn facility.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now it looks like that chemical could affect the coffee world as well. People at home grinding or brewing up a pot need not worry, but the chemical could pose a danger to people working in commercial coffee roasting plants.\u003c/p>\n\u003cp>The issue first caught the attention of investigators at the Centers for Disease Control and Prevention back in 2012.\u003c/p>\n\u003cp>Workers at a coffee roasting plant in Texas were getting sick. \"Physicians at a nearby university medical center had diagnosed five former workers with a very severe lung disease called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9845757\">obliterative bronchiolitis\u003c/a>,\" says Rachel Bailey, a medical officer at the CDC's \u003ca href=\"http://www.cdc.gov/niosh/\">National Institute for Occupational Safety and Health\u003c/a>. \"So we visited the facility.\"\u003c/p>\n\u003cp>What Bailey and her colleagues found was diacetyl — high levels of it. This particular coffee roaster in Texas added flavorings to some of its beans. And indeed, Bailey says, \"We found the highest concentrations in the flavoring room.\"\u003c/p>\n\u003cp>But they also found significant levels of diacetyl in the area where the natural, unflavored coffee beans were being processed, \"in the grinding and packaging room where they packaged nonflavored coffee.\"\u003c/p>\n\u003cp>A couple of years later, reporters at the \u003cem>Milwaukee Journal Sentinel\u003c/em> began digging into the issue. The newspaper's \u003ca href=\"http://www.jsonline.com/watchdog/gasping-for-action-322988651.html\">multipart investigation\u003c/a> explored the potential that high levels of diacetyl could be causing respiratory illness in workers across the state.\u003c/p>\n\u003cp>In Madison, Moon says he knew nothing about the chemical, but that changed when a \u003cem>Journal Sentinel\u003c/em> reporter asked him to allow an industrial hygienist to check his business for the presence of diacetyl.\u003c/p>\n\u003cp>The results raised concern and Moon immediately asked NIOSH to dig deeper. He's waiting for a final report, but for now he's following NIOSH's advice to take precautions.\u003c/p>\n\u003cp>\"We're circulating air in the facility more,\" he says, \"and bringing fresh air.\"\u003c/p>\n\u003cp>Now NIOSH is juggling a dozen requests from roasters around the country who want their facilities assessed, though none of these roasters are reporting diacetyl-related health problems by their employees.\u003c/p>\n\u003cp>Meanwhile, the National Coffee Association is carrying out its own analysis. \"We are looking further, because current science does not indicate any support for the premise that exposure to diacetyl alone — created naturally in the roasting and grinding of unflavored coffee — increases the risk of obstructive lung disease,\" says \u003ca href=\"http://www.ncausa.org/About-NCA/Staff\">Joseph DeRupo\u003c/a>, a spokesman for the association.\u003c/p>\n\u003cp>While researchers have found strong links between exposure to the chemical and lung disease, they are still trying to work out exactly how much exposure is too much.\u003c/p>\n\u003cp>A spokesman from the Occupational Safety and Health Administration says currently, there are no plans to make rules regulating diacetyl exposure in workplaces. NIOSH — which can't pass regulations on this, but can make recommendations — issued a draft version of guidance for safe exposure in August 2011 and expects to release a final version later this year.\u003c/p>\n\u003cp>In the meantime, some coffee processing plants are taking preliminary precautions. In Milwaukee, Lincoln Fowler, a co-owner of Colectivo Coffee, says he has established some best practices. And they appear to be working.\u003c/p>\n\u003cp>He spent years perfecting his shop's air flow system and recently called in experts to test it. The diacetyl count there came in well below NIOSH's proposed standards.\u003c/p>\n\u003cp>But Fowler thinks concerns about workplace well-being should be put in perspective.\u003c/p>\n\u003cp>His workers handle hundreds of pounds of coffee on a daily basis, Fowler says. \"I'm constantly after our staff to be careful about how you lift,\" he says. \"I would argue that potential back problems are probably a much more significant threat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.wuwm.com/\">Milwaukee Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bubble Tea Is Back — With A Vengeance",
"title": "Bubble Tea Is Back — With A Vengeance",
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"content": "\u003cp>Whether you call it \"boba\" or \"bubble\" tea, the Taiwanese beverage that allows you to chew your drink is back with a vengeance. It first got its start in the 1980s, after an inventor thought to pour tapioca pearls into a glass of iced, sweet tea. Though Asian communities have been drinking boba tea in the United States for many years, the texturally exciting drink is finally reaching a wider audience.\u003c/p>\n\u003cp>And boba isn't just back — it's playing ambassador to a whole host of other foods and trends.\u003c/p>\n\u003cp>The beverage enjoyed a brief moment of popularity in major metropolitan areas in the late aughts, popping up on college campuses or near communities with large Asian populations. (One such place, in New York City's Union Square, even had a lofted DJ booth.) But the trend dried up quickly.\u003c/p>\n\u003cp>\"What we saw before was a segment that didn't grow,\" says Andrew Chau, co-founder of the popular chain Boba Guys, which has three stores — in San Francisco and New York City. He explains that a majority of these shops opened next door or down the street from existing stores. \"They were all stealing customers from each other, and no one made money.\"\u003c/p>\n\u003cp>But this is Boba 2.0.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Boba Guys' model puts its ingredients front and center. The chain uses organic milk and sources its own teas. Its jellies (lightly gummy substitutes for the tapioca pearls) are made in house. And there are plans to begin testing house-made tapioca pearls in the near future as well.\u003c/p>\n\u003cp>Chau wants boba to break out of the \"novelty drink\" box; he wants Boba Guys to be more like the Blue Bottle of bubble tea. Rather than chipping away at the (relatively) small segment of boba drinkers, Boba Guys and its competitors hope revamped offerings will draw in coffee and tea drinkers.\u003c/p>\n\u003cp>While most boba beverages are based on tea — either on its own or blended with milk —it's sometimes hard to tell by looking at the flavors. Honeydew, a popular flavor at the average boba shop, is usually made either from green tea and real honeydew or a powdered flavor. Peach teas are often a black tea with a little hint of summer fruit thrown in. But chains like Boba Guys aren't married to the original recipe. And some experiments, like horchata boba tea, have no tea in them at all.\u003c/p>\n\u003cfigure id=\"attachment_107919\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8.jpg\" alt=\"Dirty Horchata from Boba Guys: Boba Guys and its competitors hope revamped offerings will draw in coffee and tea drinkers.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-107919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dirty Horchata from Boba Guys: Boba Guys and its competitors hope revamped offerings will draw in coffee and tea drinkers. \u003ccite>(Courtesy of Boba Guys)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some boba purveyors are even trying to lure cocktail lovers. At the downtown Los Angeles restaurant Soi 7, customers can sneak into the \"boba speakeasy\" round back. (Guiding the way are signs with decidedly adult puns like \"suck my balls\" — tapioca balls, that is.) Called Boba 7, the backroom serves boba cocktails made with beer or the Korean alcohol soju, in addition to an inventive nonalcoholic menu.\u003c/p>\n\u003cp>Owner Elton Keung says that, while he's not the first to stick tapioca or jellies into an alcoholic beverage, too many of his predecessors tried to take shortcuts. \"They would take exciting boba drinks, pour some shots in there, and think that's what makes it a cocktail,\" Keung says. \"That just makes it worse.\"\u003c/p>\n\u003cp>Instead, Keung starts with the cocktail, mixing Irish Cream, Kahlua and honey boba into a beverage called the \"bobagasm.\" For those who want something a little tangy, perhaps the BobaSour is more your speed: a sour blue melon cocktail with honey boba. Luckily for those who are underage, the nonalcoholic menu is also quite extensive: a Nutella flavored beverage or horchata boba. There's even a green tea version mixed with mango and chili powder.\u003c/p>\n\u003cp>Bringing in different trends, cultures and age-groups is what Boba 2.0 is all about. \"If we're going to bridge cultures, we want to bring the best of the West and the best of the East,\" says Chau.\u003c/p>\n\u003cp>Chau says Boba Guys isn't just bringing boba to foodie Americans; it's also reimagining it for longtime lovers of the drink. When Chau's company caters weddings — for a mostly Asian clientele, he says — \"we have 80-year-old people from China and Korea or Japan, and they're trying horchata for the first time.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.npr.org/tags/388738261/tea-tuesdays\">Tea Tuesdays\u003c/a> is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Tove Danovich is a writer based in New York City.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Boba is the Taiwanese beverage that allows you to chew your drink. In its latest incarnations (think horchata and cocktail bobas), it's playing ambassador to a whole host of other foods and trends.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you call it \"boba\" or \"bubble\" tea, the Taiwanese beverage that allows you to chew your drink is back with a vengeance. It first got its start in the 1980s, after an inventor thought to pour tapioca pearls into a glass of iced, sweet tea. Though Asian communities have been drinking boba tea in the United States for many years, the texturally exciting drink is finally reaching a wider audience.\u003c/p>\n\u003cp>And boba isn't just back — it's playing ambassador to a whole host of other foods and trends.\u003c/p>\n\u003cp>The beverage enjoyed a brief moment of popularity in major metropolitan areas in the late aughts, popping up on college campuses or near communities with large Asian populations. (One such place, in New York City's Union Square, even had a lofted DJ booth.) But the trend dried up quickly.\u003c/p>\n\u003cp>\"What we saw before was a segment that didn't grow,\" says Andrew Chau, co-founder of the popular chain Boba Guys, which has three stores — in San Francisco and New York City. He explains that a majority of these shops opened next door or down the street from existing stores. \"They were all stealing customers from each other, and no one made money.\"\u003c/p>\n\u003cp>But this is Boba 2.0.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Boba Guys' model puts its ingredients front and center. The chain uses organic milk and sources its own teas. Its jellies (lightly gummy substitutes for the tapioca pearls) are made in house. And there are plans to begin testing house-made tapioca pearls in the near future as well.\u003c/p>\n\u003cp>Chau wants boba to break out of the \"novelty drink\" box; he wants Boba Guys to be more like the Blue Bottle of bubble tea. Rather than chipping away at the (relatively) small segment of boba drinkers, Boba Guys and its competitors hope revamped offerings will draw in coffee and tea drinkers.\u003c/p>\n\u003cp>While most boba beverages are based on tea — either on its own or blended with milk —it's sometimes hard to tell by looking at the flavors. Honeydew, a popular flavor at the average boba shop, is usually made either from green tea and real honeydew or a powdered flavor. Peach teas are often a black tea with a little hint of summer fruit thrown in. But chains like Boba Guys aren't married to the original recipe. And some experiments, like horchata boba tea, have no tea in them at all.\u003c/p>\n\u003cfigure id=\"attachment_107919\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8.jpg\" alt=\"Dirty Horchata from Boba Guys: Boba Guys and its competitors hope revamped offerings will draw in coffee and tea drinkers.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-107919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/dirtyhorchata-1_edited_enl-fd552ea83cdba01d367d50896993db554c3428a8-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dirty Horchata from Boba Guys: Boba Guys and its competitors hope revamped offerings will draw in coffee and tea drinkers. \u003ccite>(Courtesy of Boba Guys)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some boba purveyors are even trying to lure cocktail lovers. At the downtown Los Angeles restaurant Soi 7, customers can sneak into the \"boba speakeasy\" round back. (Guiding the way are signs with decidedly adult puns like \"suck my balls\" — tapioca balls, that is.) Called Boba 7, the backroom serves boba cocktails made with beer or the Korean alcohol soju, in addition to an inventive nonalcoholic menu.\u003c/p>\n\u003cp>Owner Elton Keung says that, while he's not the first to stick tapioca or jellies into an alcoholic beverage, too many of his predecessors tried to take shortcuts. \"They would take exciting boba drinks, pour some shots in there, and think that's what makes it a cocktail,\" Keung says. \"That just makes it worse.\"\u003c/p>\n\u003cp>Instead, Keung starts with the cocktail, mixing Irish Cream, Kahlua and honey boba into a beverage called the \"bobagasm.\" For those who want something a little tangy, perhaps the BobaSour is more your speed: a sour blue melon cocktail with honey boba. Luckily for those who are underage, the nonalcoholic menu is also quite extensive: a Nutella flavored beverage or horchata boba. There's even a green tea version mixed with mango and chili powder.\u003c/p>\n\u003cp>Bringing in different trends, cultures and age-groups is what Boba 2.0 is all about. \"If we're going to bridge cultures, we want to bring the best of the West and the best of the East,\" says Chau.\u003c/p>\n\u003cp>Chau says Boba Guys isn't just bringing boba to foodie Americans; it's also reimagining it for longtime lovers of the drink. When Chau's company caters weddings — for a mostly Asian clientele, he says — \"we have 80-year-old people from China and Korea or Japan, and they're trying horchata for the first time.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.npr.org/tags/388738261/tea-tuesdays\">Tea Tuesdays\u003c/a> is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Tove Danovich is a writer based in New York City.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>It’s more caffeinated than coffee, contains less sugar than Red Bull and is beloved by insomniacs all over the globe. It’s the drink of choice for groups that need to stay up late, including hackers and Berlin ravers. And it’s hard to like--its German slogan roughly translates into a shrugging challenge to the drinker: “One gets used to it” (Man gewöhnt sich daran).\u003c/p>\n\u003cp>This magical drink is called \u003ca href=\"http://club-mate.us/\" target=\"_blank\">Club Mate\u003c/a>, and you probably haven’t heard of it. While the drink, a sparkling yerba mate soda is ubiquitous in its native Germany, and is \u003ca href=\"http://www.clubmate.de/international-resellers.html\" target=\"_blank\">sold in countries\u003c/a> from Iran to China, it’s virtually unknown in most of the US--except in rare, tech-centric pockets like San Francisco, where it’s become an increasingly common sight.\u003c/p>\n\u003cp>There’s nothing new about \u003ca href=\"https://en.wikipedia.org/wiki/Yerba_mate\" target=\"_blank\">yerba mate\u003c/a>: it’s been consumed in South American countries since at least the 17th century. People typically drank the leaves of the yerba mate tree--a member of the holly species--as a tea. Mate’s popularity slowly grew worldwide, and according to Club Mate lore, the drink was first produced as a Bavarian regional speciality starting in the 1920s.\u003c/p>\n\u003cp>In 1994, mid-sized brewery Loscher Brauerei bought the rights to the drink and rebranded it as Club Mate. In the 90s, it grew popular in post-reunification Berlin and became a staple at both nightclubs (where it was mixed with vodka and Jägermeister) and hackerspaces, and slowly spread throughout Germany.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=ZEqSJMgHauU\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Playing into its underground reputation, the company has had avoided advertising, relying on word-of-mouth to encourage its rise in the hacking world. Now a staple at international tech conferences, it’s the latest in long line of drinks--including \u003ca href=\"https://www.youtube.com/watch?v=xhpoqjB4NkE\" target=\"_blank\">Jolt Cola\u003c/a> and Mountain Dew--adopted by programmers desperately trying to stave off tiredness as they code into the night. Occasionally, there’s been a crisis: in 2011, the supply chain broke down because people didn’t return their bottles, leading to what fans referred to as the “\u003ca href=\"http://blog.beetlebum.de/2011/07/14/matecalypse/\" target=\"_blank\">Matecalypse\u003c/a>.” Now, it’s so pervasive in German tech circles that in an October episode of Showtime’s \u003cem>Homeland\u003c/em>, the Berlin hackerspace the characters visit is \u003ca href=\"https://twitter.com/tatezero/status/674949150568525824\" target=\"_blank\">conspicuously littered\u003c/a> with bottles of Club Mate.\u003c/p>\n\u003cp>“If you’ve been to Berlin, Club Mate is everywhere,” said Andy Isaacson, a programmer and cofounder of \u003ca href=\"https://www.noisebridge.net/\" target=\"_blank\">Noisebridge\u003c/a>, a hackerspace in the Mission. “It’s at every train station, every subway station, every falafel stand--[and] they’ve got falafel stands like the Mission has bacon-wrapped hot dog [stands].”\u003c/p>\n\u003cp>Isaacson first tried Club Mate in 2007, when he went to \u003ca href=\"https://en.wikipedia.org/wiki/Chaos_Communication_Congress\" target=\"_blank\">Chaos Communication Congress \u003c/a>in Berlin, a hacking conference where the drink was omnipresent.\u003c/p>\n\u003cp>“I went to Berlin and everybody was drinking this weird yellow thing, so I tried it. Six hours later, I realized it was 2 AM and I hadn’t yawned once,” Isaacson said. “It has a lot of caffeine, so it gives you that up, it helps your brain work better for a little while, but it doesn’t have as much sugar and the flavor isn’t as syrupy as American soda. I find that it’s a smoother high. It doesn’t have as much of a kick and a drop as you get with soda like Coke or Jolt.”\u003c/p>\n\u003cp>Since then, he’s imported pallets of the stuff, and its presence at Noisebridge has introduced others to the drink (there’s a whole \u003ca href=\"https://www.noisebridge.net/wiki/Club_Mate\" target=\"_blank\">article \u003c/a>on the Noisebridge wiki about importing it)--and inspired them to create their own version.\u003c/p>\n\u003cfigure id=\"attachment_105043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2.jpg\" alt=\"Brewing a batch of sudo mate\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brewing a batch of sudo mate \u003ccite>(An anonymous Sudoer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the early days of Noisebridge, enterprising hackers, sick of the economic and ecological costs of shipping the drink from Germany, started to develop their own version. They called it alternately \u003ca href=\"https://www.noisebridge.net/wiki/sudo_pop\" target=\"_blank\">sudo pop\u003c/a> and \u003ca href=\"https://sudoroom.org/wiki/Sudomate\" target=\"_blank\">sudo mate\u003c/a>, and posted the recipes for it--a “substitute for this benighted continent,” as Isaacson calls it--online.\u003c/p>\n\u003cp>Noisebridge and the cross-pollination of the San Francisco and German hacker scenes helped propel Club Mate’s presence in San Francisco. Currently, there are only two distributors in the US: one in New York and one in \u003ca href=\"http://www.club-matesf.com/\" target=\"_blank\">San Francisco\u003c/a>.\u003c/p>\n\u003cp>It’s also the drink of choice for Berlin startups opening up locations in San Francisco. Instead of the typical Red Bull or Diet Coke, it’s now Club Mate and it’s sleek label featuring an enigmatic gaucho being stocked as startup fuel.\u003c/p>\n\u003cfigure id=\"attachment_105044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.eyeem.com/p/59334436\">\u003cimg class=\"wp-image-105044 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/clubmate-33.jpg\" alt=\"Lisbeth Ortega, EyeEm SF's blog editor with the company's stock's of Club Mate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisbeth Ortega, EyeEm SF's blog editor with the company's stock's of Club Mate. \u003ccite>(EyeEm/Markus Spiering)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.eyeem.com/market\" target=\"_blank\">EyeEm\u003c/a>, a photo sharing app, is headquartered in Berlin, and was used to stocking Club Mate. And so when they opened up their San Francisco outpost, they knew they wanted to offer it to their staff. One day, Markus Spiering, EyeEm's Chief Product Officer, started talking to his Uber driver, and \u003ca href=\"https://www.eyeem.com/p/59334436\" target=\"_blank\">discovered \u003c/a>the driver was also a Club Mate distributor. The company now has a steady supply of the drink. Lisbeth Ortega, EyeEm SF’s blog editor describes it as \"like mate tea, but sweeter and really refreshing with ice.\"\u003c/p>\n\u003cp>Part of the Club Mate’s allure is also its rarity and sheen of international hipness--after all, you can already get a soda-like yerba mate from Sonoma County’s \u003ca href=\"http://guayaki.com/\" target=\"_blank\">Guayaki\u003c/a> at stores throughout the Bay Area. The website for the SF Club Mate distributor lists \u003ca href=\"http://www.club-matesf.com/retail\" target=\"_blank\">only two locations\u003c/a>. One, The Fizzary, closed this year, and the other, \u003ca href=\"http://www.mikesliquors.com/\" target=\"_blank\">Mike’s Liquors\u003c/a>, says they’re currently out of stock and don’t know when their supplier will get more.\u003c/p>\n\u003cp>I finally tracked down a bottle at the \u003ca href=\"http://www.yelp.com/biz/new-grand-lake-market-oakland\" target=\"_blank\">New Grand Lake Market\u003c/a> in Oakland (filled with everything from authentic New York seltzer to locally made absinthe) where it wasn’t shelved with the other yerba mate--a fridge full of yellow cans of Guayaki--but behind the counter, underneath the vodka and whiskey and next to a hemp soda.\u003c/p>\n\u003cp>The cashier was excited for me, telling me how he used to drink two Red Bulls per day until he switched to Club Mate. He feels much better now, he said--it’s a lot less sugar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, what does it taste like? I’m not a fan of energy drinks and have embarrassingly low tolerance for most caffeine supplements: coffee gives me a stomachache, soda makes my teeth hurt, and Red Bull makes me gag. But I was pleasantly surprised by Club Mate. Its sweetness is tempered by its herbaceousness, and it’s appealingly fizzy, with a pleasant buzz that kept me focused for hours. Indeed, one does get used to it.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s more caffeinated than coffee, contains less sugar than Red Bull and is beloved by insomniacs all over the globe. It’s the drink of choice for groups that need to stay up late, including hackers and Berlin ravers. And it’s hard to like--its German slogan roughly translates into a shrugging challenge to the drinker: “One gets used to it” (Man gewöhnt sich daran).\u003c/p>\n\u003cp>This magical drink is called \u003ca href=\"http://club-mate.us/\" target=\"_blank\">Club Mate\u003c/a>, and you probably haven’t heard of it. While the drink, a sparkling yerba mate soda is ubiquitous in its native Germany, and is \u003ca href=\"http://www.clubmate.de/international-resellers.html\" target=\"_blank\">sold in countries\u003c/a> from Iran to China, it’s virtually unknown in most of the US--except in rare, tech-centric pockets like San Francisco, where it’s become an increasingly common sight.\u003c/p>\n\u003cp>There’s nothing new about \u003ca href=\"https://en.wikipedia.org/wiki/Yerba_mate\" target=\"_blank\">yerba mate\u003c/a>: it’s been consumed in South American countries since at least the 17th century. People typically drank the leaves of the yerba mate tree--a member of the holly species--as a tea. Mate’s popularity slowly grew worldwide, and according to Club Mate lore, the drink was first produced as a Bavarian regional speciality starting in the 1920s.\u003c/p>\n\u003cp>In 1994, mid-sized brewery Loscher Brauerei bought the rights to the drink and rebranded it as Club Mate. In the 90s, it grew popular in post-reunification Berlin and became a staple at both nightclubs (where it was mixed with vodka and Jägermeister) and hackerspaces, and slowly spread throughout Germany.\u003c/p>\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/ZEqSJMgHauU'\n title='//www.youtube.com/embed/ZEqSJMgHauU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Playing into its underground reputation, the company has had avoided advertising, relying on word-of-mouth to encourage its rise in the hacking world. Now a staple at international tech conferences, it’s the latest in long line of drinks--including \u003ca href=\"https://www.youtube.com/watch?v=xhpoqjB4NkE\" target=\"_blank\">Jolt Cola\u003c/a> and Mountain Dew--adopted by programmers desperately trying to stave off tiredness as they code into the night. Occasionally, there’s been a crisis: in 2011, the supply chain broke down because people didn’t return their bottles, leading to what fans referred to as the “\u003ca href=\"http://blog.beetlebum.de/2011/07/14/matecalypse/\" target=\"_blank\">Matecalypse\u003c/a>.” Now, it’s so pervasive in German tech circles that in an October episode of Showtime’s \u003cem>Homeland\u003c/em>, the Berlin hackerspace the characters visit is \u003ca href=\"https://twitter.com/tatezero/status/674949150568525824\" target=\"_blank\">conspicuously littered\u003c/a> with bottles of Club Mate.\u003c/p>\n\u003cp>“If you’ve been to Berlin, Club Mate is everywhere,” said Andy Isaacson, a programmer and cofounder of \u003ca href=\"https://www.noisebridge.net/\" target=\"_blank\">Noisebridge\u003c/a>, a hackerspace in the Mission. “It’s at every train station, every subway station, every falafel stand--[and] they’ve got falafel stands like the Mission has bacon-wrapped hot dog [stands].”\u003c/p>\n\u003cp>Isaacson first tried Club Mate in 2007, when he went to \u003ca href=\"https://en.wikipedia.org/wiki/Chaos_Communication_Congress\" target=\"_blank\">Chaos Communication Congress \u003c/a>in Berlin, a hacking conference where the drink was omnipresent.\u003c/p>\n\u003cp>“I went to Berlin and everybody was drinking this weird yellow thing, so I tried it. Six hours later, I realized it was 2 AM and I hadn’t yawned once,” Isaacson said. “It has a lot of caffeine, so it gives you that up, it helps your brain work better for a little while, but it doesn’t have as much sugar and the flavor isn’t as syrupy as American soda. I find that it’s a smoother high. It doesn’t have as much of a kick and a drop as you get with soda like Coke or Jolt.”\u003c/p>\n\u003cp>Since then, he’s imported pallets of the stuff, and its presence at Noisebridge has introduced others to the drink (there’s a whole \u003ca href=\"https://www.noisebridge.net/wiki/Club_Mate\" target=\"_blank\">article \u003c/a>on the Noisebridge wiki about importing it)--and inspired them to create their own version.\u003c/p>\n\u003cfigure id=\"attachment_105043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2.jpg\" alt=\"Brewing a batch of sudo mate\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brewing a batch of sudo mate \u003ccite>(An anonymous Sudoer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the early days of Noisebridge, enterprising hackers, sick of the economic and ecological costs of shipping the drink from Germany, started to develop their own version. They called it alternately \u003ca href=\"https://www.noisebridge.net/wiki/sudo_pop\" target=\"_blank\">sudo pop\u003c/a> and \u003ca href=\"https://sudoroom.org/wiki/Sudomate\" target=\"_blank\">sudo mate\u003c/a>, and posted the recipes for it--a “substitute for this benighted continent,” as Isaacson calls it--online.\u003c/p>\n\u003cp>Noisebridge and the cross-pollination of the San Francisco and German hacker scenes helped propel Club Mate’s presence in San Francisco. Currently, there are only two distributors in the US: one in New York and one in \u003ca href=\"http://www.club-matesf.com/\" target=\"_blank\">San Francisco\u003c/a>.\u003c/p>\n\u003cp>It’s also the drink of choice for Berlin startups opening up locations in San Francisco. Instead of the typical Red Bull or Diet Coke, it’s now Club Mate and it’s sleek label featuring an enigmatic gaucho being stocked as startup fuel.\u003c/p>\n\u003cfigure id=\"attachment_105044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.eyeem.com/p/59334436\">\u003cimg class=\"wp-image-105044 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/clubmate-33.jpg\" alt=\"Lisbeth Ortega, EyeEm SF's blog editor with the company's stock's of Club Mate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisbeth Ortega, EyeEm SF's blog editor with the company's stock's of Club Mate. \u003ccite>(EyeEm/Markus Spiering)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.eyeem.com/market\" target=\"_blank\">EyeEm\u003c/a>, a photo sharing app, is headquartered in Berlin, and was used to stocking Club Mate. And so when they opened up their San Francisco outpost, they knew they wanted to offer it to their staff. One day, Markus Spiering, EyeEm's Chief Product Officer, started talking to his Uber driver, and \u003ca href=\"https://www.eyeem.com/p/59334436\" target=\"_blank\">discovered \u003c/a>the driver was also a Club Mate distributor. The company now has a steady supply of the drink. Lisbeth Ortega, EyeEm SF’s blog editor describes it as \"like mate tea, but sweeter and really refreshing with ice.\"\u003c/p>\n\u003cp>Part of the Club Mate’s allure is also its rarity and sheen of international hipness--after all, you can already get a soda-like yerba mate from Sonoma County’s \u003ca href=\"http://guayaki.com/\" target=\"_blank\">Guayaki\u003c/a> at stores throughout the Bay Area. The website for the SF Club Mate distributor lists \u003ca href=\"http://www.club-matesf.com/retail\" target=\"_blank\">only two locations\u003c/a>. One, The Fizzary, closed this year, and the other, \u003ca href=\"http://www.mikesliquors.com/\" target=\"_blank\">Mike’s Liquors\u003c/a>, says they’re currently out of stock and don’t know when their supplier will get more.\u003c/p>\n\u003cp>I finally tracked down a bottle at the \u003ca href=\"http://www.yelp.com/biz/new-grand-lake-market-oakland\" target=\"_blank\">New Grand Lake Market\u003c/a> in Oakland (filled with everything from authentic New York seltzer to locally made absinthe) where it wasn’t shelved with the other yerba mate--a fridge full of yellow cans of Guayaki--but behind the counter, underneath the vodka and whiskey and next to a hemp soda.\u003c/p>\n\u003cp>The cashier was excited for me, telling me how he used to drink two Red Bulls per day until he switched to Club Mate. He feels much better now, he said--it’s a lot less sugar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what does it taste like? I’m not a fan of energy drinks and have embarrassingly low tolerance for most caffeine supplements: coffee gives me a stomachache, soda makes my teeth hurt, and Red Bull makes me gag. But I was pleasantly surprised by Club Mate. Its sweetness is tempered by its herbaceousness, and it’s appealingly fizzy, with a pleasant buzz that kept me focused for hours. Indeed, one does get used to it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chicory Coffee, Mint Lemonade And Kefir Water: 5 New Local Bottled Drinks",
"title": "Chicory Coffee, Mint Lemonade And Kefir Water: 5 New Local Bottled Drinks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s hot, you’re thirsty. What should you reach for? The drink aisle has long been home to a rainbow of Cokes, Snapples, and Arizonas, comforting combinations of sugar and caffeine to get you through the daily grind. But that’s not enough these days. There’s a demand for drinks that are both healthier and more gourmet, with creative flavor combinations and organic ingredients. And so the drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally:\u003c/p>\n\u003cfigure id=\"attachment_98821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0646.jpg\" alt=\"Jittery John's Cold Brew Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jittery John's Cold Brew Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jitteryjohns.com/\" target=\"_blank\">Jittery John’s\u003c/a> cold brew is made with chicory root, a trendy choice for high-end coffees these days: Blue Bottle, Stumptown and Chameleon all offer coffees made with chicory, a cousin of endive. Some places, like LA’s famous \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl,\u003c/a> even serve cups of the root brewed like a tea. But chicory’s inclusion in coffee started as more of a necessity than a choice. The French \u003ca href=\"http://www.huffingtonpost.com/entry/this-is-what-chicory-is-and-why-it-sometimes-shows-up-in-coffee_55918228e4b081449b4c95ff\" target=\"_blank\">were the first\u003c/a> to cut their coffee with chicory to make it last longer in lean times, and they brought the tradition with them when they settled in Louisiana. Over time, chicory coffee became associated with New Orleans, where it’s served at iconic spots like \u003ca href=\"http://www.cafedumonde.com/\" target=\"_blank\">Cafe Du Monde\u003c/a> and \u003ca href=\"http://www.communitycoffee.com/products/coffee\" target=\"_blank\">Community Coffee.\u003c/a> The version that Berkeley-based (and \u003ca href=\"https://www.reddit.com/r/tifu/comments/31fawq/tifu_by_mistakenly_dropping_viagra_into_coffee/\" target=\"_blank\">Reddit famous\u003c/a>, link slightly NSFW) Jittery John’s makes is mild, with the chicory imparting only a slight nuttiness but no bitterness to the smooth tasting cold brew.\u003c/p>\n\u003cfigure id=\"attachment_98818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0667.jpg\" alt=\"The Living Apothecary's Probiotic Kefir Water Tea Tonic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary's Probiotic Kefir Water Tea Tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"http://livingapothecary.com/\" target=\"_blank\">Living Apothecary\u003c/a> makes a series of good-for-you drinks that includes nut milks and kefir tea tonics, like the Passionflower Lemongrass tonic I grabbed on a recent trip to Berkeley Bowl. Similar to milk kefir but without the dairy, water kefir is a fermented drink made from kefir grains (a combination of yeast and bacteria) that’s supposed to improve both your digestive and immune systems. Since it’s fermented for less time than kombucha, it’s a good starter beverage for someone who’d like to experiment with probiotic drinks without committing to kombucha’s distinctive sour wine taste. The Passionflower Lemongrass tonic, made from kefir water and passionflower tea, has a bright, clean, tea flavor, with the lemongrass providing a light herbal note to balance the tonic’s sweetness.\u003c/p>\n\u003cfigure id=\"attachment_98820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0653.jpg\" alt=\"Pop & Bottle Cacao Almond Milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop & Bottle Cacao Almond Milk. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco’s \u003ca href=\"http://www.popandbottle.com/\" target=\"_blank\">Pop & Bottle\u003c/a> makes a collection of raw, organic milks made from sprouted almonds in flavors like chai and vanilla bean. The cacao almond milk, sweetened with dates and made with cacao powder, opens with a strong whiff of cinnamon, and has a surprising rich, tart flavor. Unlike a lot of nut milks, it has an impressively smooth, thick, non-watery texture, with no grittiness. My boyfriend deemed it “a healthier, adult \u003ca href=\"http://www.yoo-hoo.com/\" target=\"_blank\">Yoo-hoo\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_98819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0664.jpg\" alt=\"Liovi Vanilla Probiotic Drink.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liovi Vanilla Probiotic Drink. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.liovi.com/\" target=\"_blank\">Liovi \u003c/a>yogurt drink makes a lot of claims. Its bottle promises to help you “promote a healthy intestinal balance” and “tune your life,” and its website delicately offers help with “Unpredictable Bowel Habits.” It’s the product of Palo Alto’s NuBiome, which produces products designed to help people recalibrate their gut bacteria and GI tract, among other goals. The yogurt drink is made from Lactobacillus bulgaricus B-30892, \u003ca href=\"http://www.google.com/patents/US7901925\" target=\"_blank\">a patented \u003c/a>probiotic bacteria strain that’s \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19397787\" target=\"_blank\">supposed to help reverse \u003c/a>a host of gastrointestinal ailments. Hopefully it has some of those health benefits, because taste-wise, it’s not immediately appealing. It smells strongly like cookie dough but tastes more like aggressively yeasty yogurt, with a thick milkshake-like texture. After a few sips, the vanilla scented concoction becomes more palatable, and almost pleasant, if you’re a fan of the funk in kombucha and certain cheeses. Since I only tried one bottle of it, I wasn’t able to try the recommended one to three bottles a day for three weeks for optimal gut repair, but if you believe \u003ca href=\"http://forum.parkinson.org/index.php?/topic/18872-constipation-relief-liovi-probiotic-drink/\" target=\"_blank\">random forum posts\u003c/a> \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=0CE8QtwIwBmoVChMI2rnQ_KiOxwIVCi2ICh08qQGY&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D9MKmxxnPLY8&ei=PBvAVdqrD4raoAS80obACQ&usg=AFQjCNHX08yOk-3tiU-NI1IwW0o4kzQHKA&sig2=W7e-4WSCDfNGN6n9MXp5Kg&bvm=bv.99261572,d.cGU\" target=\"_blank\">around the internet\u003c/a>, it can make a substantial difference for people with various GI tract problems.\u003c/p>\n\u003cfigure id=\"attachment_98822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0660.jpg\" alt=\"Lemonint Strawberry Mint Lemonade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemonint Strawberry Mint Lemonade. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol company \u003ca href=\"http://lemonint.com/\" target=\"_blank\">Lemonint\u003c/a> makes a series of mint lemonades flavored with peaches, black tea and strawberries. They tout the fresh mint they use for each batch, and it’s obvious: as soon as you open the bottle, you get a whiff the distinctive scent of fresh mint, not the toothpaste or \u003ca href=\"https://en.wikipedia.org/wiki/Junior_Mints\" target=\"_blank\">Junior Mints\u003c/a> kind. The idea of a mint lemonade is a smart one, since it tempers the natural sweetness of the lemonade and strawberry in the bottle I tried, and keeps it all from being cloying. Everything--the strawberry, mint and lemon-- tastes authentic: the flavors all taste like the actual plants they come from, a nice change. It’s refreshing, cooling and the perfect summer drink.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s hot, you’re thirsty. What should you reach for? The drink aisle has long been home to a rainbow of Cokes, Snapples, and Arizonas, comforting combinations of sugar and caffeine to get you through the daily grind. But that’s not enough these days. There’s a demand for drinks that are both healthier and more gourmet, with creative flavor combinations and organic ingredients. And so the drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally:\u003c/p>\n\u003cfigure id=\"attachment_98821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0646.jpg\" alt=\"Jittery John's Cold Brew Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jittery John's Cold Brew Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jitteryjohns.com/\" target=\"_blank\">Jittery John’s\u003c/a> cold brew is made with chicory root, a trendy choice for high-end coffees these days: Blue Bottle, Stumptown and Chameleon all offer coffees made with chicory, a cousin of endive. Some places, like LA’s famous \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl,\u003c/a> even serve cups of the root brewed like a tea. But chicory’s inclusion in coffee started as more of a necessity than a choice. The French \u003ca href=\"http://www.huffingtonpost.com/entry/this-is-what-chicory-is-and-why-it-sometimes-shows-up-in-coffee_55918228e4b081449b4c95ff\" target=\"_blank\">were the first\u003c/a> to cut their coffee with chicory to make it last longer in lean times, and they brought the tradition with them when they settled in Louisiana. Over time, chicory coffee became associated with New Orleans, where it’s served at iconic spots like \u003ca href=\"http://www.cafedumonde.com/\" target=\"_blank\">Cafe Du Monde\u003c/a> and \u003ca href=\"http://www.communitycoffee.com/products/coffee\" target=\"_blank\">Community Coffee.\u003c/a> The version that Berkeley-based (and \u003ca href=\"https://www.reddit.com/r/tifu/comments/31fawq/tifu_by_mistakenly_dropping_viagra_into_coffee/\" target=\"_blank\">Reddit famous\u003c/a>, link slightly NSFW) Jittery John’s makes is mild, with the chicory imparting only a slight nuttiness but no bitterness to the smooth tasting cold brew.\u003c/p>\n\u003cfigure id=\"attachment_98818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0667.jpg\" alt=\"The Living Apothecary's Probiotic Kefir Water Tea Tonic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary's Probiotic Kefir Water Tea Tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"http://livingapothecary.com/\" target=\"_blank\">Living Apothecary\u003c/a> makes a series of good-for-you drinks that includes nut milks and kefir tea tonics, like the Passionflower Lemongrass tonic I grabbed on a recent trip to Berkeley Bowl. Similar to milk kefir but without the dairy, water kefir is a fermented drink made from kefir grains (a combination of yeast and bacteria) that’s supposed to improve both your digestive and immune systems. Since it’s fermented for less time than kombucha, it’s a good starter beverage for someone who’d like to experiment with probiotic drinks without committing to kombucha’s distinctive sour wine taste. The Passionflower Lemongrass tonic, made from kefir water and passionflower tea, has a bright, clean, tea flavor, with the lemongrass providing a light herbal note to balance the tonic’s sweetness.\u003c/p>\n\u003cfigure id=\"attachment_98820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0653.jpg\" alt=\"Pop & Bottle Cacao Almond Milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop & Bottle Cacao Almond Milk. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco’s \u003ca href=\"http://www.popandbottle.com/\" target=\"_blank\">Pop & Bottle\u003c/a> makes a collection of raw, organic milks made from sprouted almonds in flavors like chai and vanilla bean. The cacao almond milk, sweetened with dates and made with cacao powder, opens with a strong whiff of cinnamon, and has a surprising rich, tart flavor. Unlike a lot of nut milks, it has an impressively smooth, thick, non-watery texture, with no grittiness. My boyfriend deemed it “a healthier, adult \u003ca href=\"http://www.yoo-hoo.com/\" target=\"_blank\">Yoo-hoo\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_98819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0664.jpg\" alt=\"Liovi Vanilla Probiotic Drink.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liovi Vanilla Probiotic Drink. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.liovi.com/\" target=\"_blank\">Liovi \u003c/a>yogurt drink makes a lot of claims. Its bottle promises to help you “promote a healthy intestinal balance” and “tune your life,” and its website delicately offers help with “Unpredictable Bowel Habits.” It’s the product of Palo Alto’s NuBiome, which produces products designed to help people recalibrate their gut bacteria and GI tract, among other goals. The yogurt drink is made from Lactobacillus bulgaricus B-30892, \u003ca href=\"http://www.google.com/patents/US7901925\" target=\"_blank\">a patented \u003c/a>probiotic bacteria strain that’s \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19397787\" target=\"_blank\">supposed to help reverse \u003c/a>a host of gastrointestinal ailments. Hopefully it has some of those health benefits, because taste-wise, it’s not immediately appealing. It smells strongly like cookie dough but tastes more like aggressively yeasty yogurt, with a thick milkshake-like texture. After a few sips, the vanilla scented concoction becomes more palatable, and almost pleasant, if you’re a fan of the funk in kombucha and certain cheeses. Since I only tried one bottle of it, I wasn’t able to try the recommended one to three bottles a day for three weeks for optimal gut repair, but if you believe \u003ca href=\"http://forum.parkinson.org/index.php?/topic/18872-constipation-relief-liovi-probiotic-drink/\" target=\"_blank\">random forum posts\u003c/a> \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=0CE8QtwIwBmoVChMI2rnQ_KiOxwIVCi2ICh08qQGY&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D9MKmxxnPLY8&ei=PBvAVdqrD4raoAS80obACQ&usg=AFQjCNHX08yOk-3tiU-NI1IwW0o4kzQHKA&sig2=W7e-4WSCDfNGN6n9MXp5Kg&bvm=bv.99261572,d.cGU\" target=\"_blank\">around the internet\u003c/a>, it can make a substantial difference for people with various GI tract problems.\u003c/p>\n\u003cfigure id=\"attachment_98822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0660.jpg\" alt=\"Lemonint Strawberry Mint Lemonade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemonint Strawberry Mint Lemonade. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol company \u003ca href=\"http://lemonint.com/\" target=\"_blank\">Lemonint\u003c/a> makes a series of mint lemonades flavored with peaches, black tea and strawberries. They tout the fresh mint they use for each batch, and it’s obvious: as soon as you open the bottle, you get a whiff the distinctive scent of fresh mint, not the toothpaste or \u003ca href=\"https://en.wikipedia.org/wiki/Junior_Mints\" target=\"_blank\">Junior Mints\u003c/a> kind. The idea of a mint lemonade is a smart one, since it tempers the natural sweetness of the lemonade and strawberry in the bottle I tried, and keeps it all from being cloying. Everything--the strawberry, mint and lemon-- tastes authentic: the flavors all taste like the actual plants they come from, a nice change. It’s refreshing, cooling and the perfect summer drink.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Iced Tea: How To Get More Health Benefits From Your Brew",
"title": "Iced Tea: How To Get More Health Benefits From Your Brew",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Drinking tea is good for you. Scientists seem pretty sure of it. Thousands of studies conducted around the globe suggest that the phytochemicals found in all teas (black, oolong, green, and white) offer a variety of health benefits, amping up our ability to defend against a wide array of diseases.\u003c/p>\n\u003cp>Having a few cups of tea a day can significantly increase antioxidant and anti-inflammatory activities in our bodies, which has been linked to everything from building stronger bones, to sharpening our brains, to burning more fat. Particularly notable is the mounting \u003ca href=\"http://www.washingtonpost.com/lifestyle/wellness/teas-health-benefits-seem-promising/2012/10/29/90014e06-1c5b-11e2-9cd5-b55c38388962_story.html\" target=\"_blank\">evidence\u003c/a> that tea helps protect our hearts by reducing blood pressure and cholesterol, and improving blood flow.\u003c/p>\n\u003cp>Although more research is needed to confirm some of tea’s suspected benefits, it seems like a no-brainer to brew ourselves a few mugs of hot tea every day – except, of course, during the warm summer months when cooler elixirs are in order. The obvious solution is to drink iced tea instead, but the health bestowing powers of tea are often vastly and unnecessarily diminished when we make the switch.\u003c/p>\n\u003cp>One of the main reasons for the lost benefits is that we opt for convenience over freshness. While you can’t really stock up on pre-made hot tea, it’s easy to fill your pantry with pre-bottled teas to be consumed cold. But what we gain in terms of time, we lose in terms of potency.\u003c/p>\n\u003cp>According to nutrition scientist \u003ca href=\"http://hnrca.tufts.edu/jeffrey-b-blumberg-ph-d/\" target=\"_blank\">Dr. Jeffrey Blumberg\u003c/a>, the Director of the Antioxidants Research Laboratory at Tufts University, those health-promoting chemical compounds found in tea known as flavonoids are most potent when the tea is freshly brewed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Tea is not stable,” explains Blumberg. “You know that cloudy stuff that you see at the bottom of a bottle of ice tea or a gallon batch that you made a few days ago? That’s precipitated flavonoids – and that doesn’t do you any good.”\u003c/p>\n\u003cp>When bottled teas sit on a shelf in the store or in your fridge for months, those flavonoids can dissipate to the point of vanishing. “\u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2010/august/bottled-tea-beverages-may-contain-fewer-polyphenols-than-brewed-tea.html\" target=\"_blank\">Studies\u003c/a> conducted on some commercial, ready-made teas showed that they no longer contained any flavonoids in them,” says Blumberg.\u003c/p>\n\u003cp>After a little digging around on my part, I learned that the bottled tea brand \u003ca href=\"http://www.snapple.com/\" target=\"_blank\">Snapple\u003c/a> doesn’t test for flavonoid content. I also discovered that \u003ca href=\"https://www.drinkarizona.com/\" target=\"_blank\">Arizona\u003c/a> iced tea is periodically tested for flavanoids, but only before the tea is bottled (not after its been sitting around for a few weeks). Organic tea maker \u003ca href=\"http://www.foodbusinessnews.net/articles/news_home/Business_News/2013/10/Honest_tea_turns_up_organic_in.aspx?ID=%7BEBD258F3-0439-4C2F-A095-84111E072396%7D&cck=1\" target=\"_blank\">Honest Tea\u003c/a>, used to include information about levels of flavonoids and other beneficial compounds on bottles of their green tea. But they no longer include these details on their labels, and it’s unclear how and if they still conduct testing. No one at Honest Tea was available to answer my questions.\u003c/p>\n\u003cfigure id=\"attachment_98696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Csinensis.jpeg\" alt=\" All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds. \u003ccite>(\u003ca href=\"https://en.wikipedia.org/wiki/en:User:AxelBoldt\" target=\"_blank\">AxelBoldt\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dilution is another factor that impacts our ability to reap the full benefits of tea when it’s served cold. Bottled iced teas are often more watered down than anything you would brew yourself, and café-made teas are notoriously loaded with ice, drastically reducing the flavonoid content in a single drink. So, while you’ll get hydration, you won’t reap the health benefits of flavonoids unless you drink a tremendous amount of it. This is particularly noteworthy in light of studies that suggest that more is more when it comes to the benefits of consuming tea.\u003c/p>\n\u003cp>“When you look at the data, people who drink several cups [of hot tea] a day do better on all of the potential health outcomes than those who drink just one cup a day,” says Blumberg.”\u003c/p>\n\u003cp>Store-bought iced teas may also have unwanted sweeteners and other additives, and can vary in terms of the caffeine content. Buying decaffeinated iced tea is sometimes an option, but the decaffeination process removes about 10-15% of the flavonoids, says Blumberg. “If you really don’t want the caffeine, a simple adjustment is to make your tea a little stronger or just drink a bit more of it.”\u003c/p>\n\u003cfigure id=\"attachment_98697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg\" alt=\"Loose Leaf black tea.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98697\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loose Leaf black tea. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line is that the only way to really control what’s in your iced tea and ensure that you’re maximizing the potential health benefits is to brew it yourself, daily. Sound like a hassle? It’s actually very easy once you get yourself into the habit of doing it.\u003c/p>\n\u003cp>My strategy is to boil a kettle full of water first thing each morning. I pour the water into a large Pyrex measuring cup with a curved spout (I use the 4 cup size), along with 2-3 tea bags or a few heaping spoonfuls of loose leaf tea.* Let it steep on the counter for about 5 minutes and then stick it in the fridge or freezer for about an hour or until it gets cold. When it’s ready, pour yourself a tall glass (using a strainer for loose-leaf tea) and transfer the rest into a lidded pitcher to keep in the fridge for later. If you need to dash out before the tea is chilled, pour it into a thermos and throw in just enough ice to raise the temperature to your liking before hitting the road.\u003c/p>\n\u003cp>Drink it straight up or add lemon, honey, mint or any other infusions you like. If you prefer your tea with milk as I do, it’s worth noting that \u003ca href=\"http://www.livestrong.com/article/519740-does-milk-in-tea-block-antioxidants/\" target=\"_blank\">some studies\u003c/a> have suggested that adding milk may reduce our bodies’ ability to absorb flavonoids, while other studies \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11264903\" target=\"_blank\">contradict\u003c/a> these findings.\u003c/p>\n\u003cp>The bottom line is that no matter how you take your tea, making a fresh batch every day will help ensure that you’ll be drinking to your health with every sip.\u003c/p>\n\u003cp>* Store unbrewed tea bags and leaves in airtight containers in a cool, dark spot for up to a year.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclaimer: This article is not intended to promote tea as a treatment for any kind of illness or disease. If you have any known health conditions, consult a doctor.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Drinking tea holds the promise of many health benefits, but sipping this ancient brew in its cold form can lead to diminished returns.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Drinking tea is good for you. Scientists seem pretty sure of it. Thousands of studies conducted around the globe suggest that the phytochemicals found in all teas (black, oolong, green, and white) offer a variety of health benefits, amping up our ability to defend against a wide array of diseases.\u003c/p>\n\u003cp>Having a few cups of tea a day can significantly increase antioxidant and anti-inflammatory activities in our bodies, which has been linked to everything from building stronger bones, to sharpening our brains, to burning more fat. Particularly notable is the mounting \u003ca href=\"http://www.washingtonpost.com/lifestyle/wellness/teas-health-benefits-seem-promising/2012/10/29/90014e06-1c5b-11e2-9cd5-b55c38388962_story.html\" target=\"_blank\">evidence\u003c/a> that tea helps protect our hearts by reducing blood pressure and cholesterol, and improving blood flow.\u003c/p>\n\u003cp>Although more research is needed to confirm some of tea’s suspected benefits, it seems like a no-brainer to brew ourselves a few mugs of hot tea every day – except, of course, during the warm summer months when cooler elixirs are in order. The obvious solution is to drink iced tea instead, but the health bestowing powers of tea are often vastly and unnecessarily diminished when we make the switch.\u003c/p>\n\u003cp>One of the main reasons for the lost benefits is that we opt for convenience over freshness. While you can’t really stock up on pre-made hot tea, it’s easy to fill your pantry with pre-bottled teas to be consumed cold. But what we gain in terms of time, we lose in terms of potency.\u003c/p>\n\u003cp>According to nutrition scientist \u003ca href=\"http://hnrca.tufts.edu/jeffrey-b-blumberg-ph-d/\" target=\"_blank\">Dr. Jeffrey Blumberg\u003c/a>, the Director of the Antioxidants Research Laboratory at Tufts University, those health-promoting chemical compounds found in tea known as flavonoids are most potent when the tea is freshly brewed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Tea is not stable,” explains Blumberg. “You know that cloudy stuff that you see at the bottom of a bottle of ice tea or a gallon batch that you made a few days ago? That’s precipitated flavonoids – and that doesn’t do you any good.”\u003c/p>\n\u003cp>When bottled teas sit on a shelf in the store or in your fridge for months, those flavonoids can dissipate to the point of vanishing. “\u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2010/august/bottled-tea-beverages-may-contain-fewer-polyphenols-than-brewed-tea.html\" target=\"_blank\">Studies\u003c/a> conducted on some commercial, ready-made teas showed that they no longer contained any flavonoids in them,” says Blumberg.\u003c/p>\n\u003cp>After a little digging around on my part, I learned that the bottled tea brand \u003ca href=\"http://www.snapple.com/\" target=\"_blank\">Snapple\u003c/a> doesn’t test for flavonoid content. I also discovered that \u003ca href=\"https://www.drinkarizona.com/\" target=\"_blank\">Arizona\u003c/a> iced tea is periodically tested for flavanoids, but only before the tea is bottled (not after its been sitting around for a few weeks). Organic tea maker \u003ca href=\"http://www.foodbusinessnews.net/articles/news_home/Business_News/2013/10/Honest_tea_turns_up_organic_in.aspx?ID=%7BEBD258F3-0439-4C2F-A095-84111E072396%7D&cck=1\" target=\"_blank\">Honest Tea\u003c/a>, used to include information about levels of flavonoids and other beneficial compounds on bottles of their green tea. But they no longer include these details on their labels, and it’s unclear how and if they still conduct testing. No one at Honest Tea was available to answer my questions.\u003c/p>\n\u003cfigure id=\"attachment_98696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Csinensis.jpeg\" alt=\" All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Csinensis-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All true tea varietals are derived from the same plant, Camellia sinensis, and contain health-promoting compounds. \u003ccite>(\u003ca href=\"https://en.wikipedia.org/wiki/en:User:AxelBoldt\" target=\"_blank\">AxelBoldt\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dilution is another factor that impacts our ability to reap the full benefits of tea when it’s served cold. Bottled iced teas are often more watered down than anything you would brew yourself, and café-made teas are notoriously loaded with ice, drastically reducing the flavonoid content in a single drink. So, while you’ll get hydration, you won’t reap the health benefits of flavonoids unless you drink a tremendous amount of it. This is particularly noteworthy in light of studies that suggest that more is more when it comes to the benefits of consuming tea.\u003c/p>\n\u003cp>“When you look at the data, people who drink several cups [of hot tea] a day do better on all of the potential health outcomes than those who drink just one cup a day,” says Blumberg.”\u003c/p>\n\u003cp>Store-bought iced teas may also have unwanted sweeteners and other additives, and can vary in terms of the caffeine content. Buying decaffeinated iced tea is sometimes an option, but the decaffeination process removes about 10-15% of the flavonoids, says Blumberg. “If you really don’t want the caffeine, a simple adjustment is to make your tea a little stronger or just drink a bit more of it.”\u003c/p>\n\u003cfigure id=\"attachment_98697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg\" alt=\"Loose Leaf black tea.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98697\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/loose-leaf_IMG_6972-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loose Leaf black tea. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line is that the only way to really control what’s in your iced tea and ensure that you’re maximizing the potential health benefits is to brew it yourself, daily. Sound like a hassle? It’s actually very easy once you get yourself into the habit of doing it.\u003c/p>\n\u003cp>My strategy is to boil a kettle full of water first thing each morning. I pour the water into a large Pyrex measuring cup with a curved spout (I use the 4 cup size), along with 2-3 tea bags or a few heaping spoonfuls of loose leaf tea.* Let it steep on the counter for about 5 minutes and then stick it in the fridge or freezer for about an hour or until it gets cold. When it’s ready, pour yourself a tall glass (using a strainer for loose-leaf tea) and transfer the rest into a lidded pitcher to keep in the fridge for later. If you need to dash out before the tea is chilled, pour it into a thermos and throw in just enough ice to raise the temperature to your liking before hitting the road.\u003c/p>\n\u003cp>Drink it straight up or add lemon, honey, mint or any other infusions you like. If you prefer your tea with milk as I do, it’s worth noting that \u003ca href=\"http://www.livestrong.com/article/519740-does-milk-in-tea-block-antioxidants/\" target=\"_blank\">some studies\u003c/a> have suggested that adding milk may reduce our bodies’ ability to absorb flavonoids, while other studies \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11264903\" target=\"_blank\">contradict\u003c/a> these findings.\u003c/p>\n\u003cp>The bottom line is that no matter how you take your tea, making a fresh batch every day will help ensure that you’ll be drinking to your health with every sip.\u003c/p>\n\u003cp>* Store unbrewed tea bags and leaves in airtight containers in a cool, dark spot for up to a year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: This article is not intended to promote tea as a treatment for any kind of illness or disease. If you have any known health conditions, consult a doctor.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coffee Art: When A Spill Turns Into A Masterpiece",
"title": "Coffee Art: When A Spill Turns Into A Masterpiece",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ever splashed yourself with coffee or sat a dripping cup down on a white tablecloth? Then you're well aware of the beverage's staining powers. But where some see a ruined shirt, others have found a canvas.\u003c/p>\n\u003cp>For artist \u003ca href=\"https://www.facebook.com/Maria.A.Aristidou\">Maria Aristidou\u003c/a>, it all started with a latte. \"I was working on another commission using watercolors, when all the sudden, I spilled all over the drawing,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_98793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/10915133_1460041300979314_3624547970471301964_o_custom-5dea22b0c25cfe5f7865e6aa9aa1ae9da92776c0-e1438300083808.jpg\" alt=\"The Beatles, by Maria Aristidou\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-98793\">\u003cfigcaption class=\"wp-caption-text\">The Beatles, by Maria Aristidou \u003ccite>(Courtesy of Maria Aristidou)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than trying to wipe up the mess, she took a moment to look. \"The accidental spill, the shade of coffee, and how it got absorbed in the paper fascinated me.\"\u003c/p>\n\u003cp>Since then, she's continued painting entire images out of coffee. Aristidou feels that she has more control painting with coffee than, say, with a brown watercolor paint.\u003c/p>\n\u003cp>While Aristidou's subjects are mostly related to pop culture — illustrations of Disney characters, Yoda, or the iconic Afghan girl cover of \u003cem>National Geographic\u003c/em> — other artists have turned to more palpable subjects.\u003c/p>\n\u003cfigure id=\"attachment_98794\" class=\"wp-caption aligncenter\" style=\"max-width: 1220px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b.jpg\" alt=\"(Left) Yoda; (Right) Hans Solo, by Maria Aristidou\" width=\"1220\" height=\"596\" class=\"size-full wp-image-98794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b.jpg 1220w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-400x195.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-800x391.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-1180x576.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-960x469.jpg 960w\" sizes=\"(max-width: 1220px) 100vw, 1220px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Yoda; (Right) Hans Solo, by Maria Aristidou \u003ccite>(Courtesy of Maria Aristidou)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://coffeeart.com/gallery/\">Angel Sarkela-Saur and Andy Saur\u003c/a> are a married couple who bill themselves as \"The Coffee Artists.\" Together they've been using coffee to illustrate everything from landscapes to images of a French bulldog licking his lips after spilling a cup of joe on the floor.\u003c/p>\n\u003cfigure id=\"attachment_98795\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca.jpg\" alt=\"Serene Moment, by Andy and Angel Saur\" width=\"1500\" height=\"1199\" class=\"size-full wp-image-98795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-800x639.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-960x767.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Serene Moment, by Andy and Angel Saur \u003ccite>( Courtesy of Andy and Angel Saur)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It took them a fair amount of experimentation before they found the best way to draw out coffee's color. Sarkela-Saur says that their first attempt was using whole roast beans \"to see if we could draw with it like charcoal. It didn't work at all.\" They also tried mixing coffee pigment into a pastel block that \"became more of a rock than anything.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Finally, they settled on using coffee in its simplest form: water and steeped coffee grounds. Over time, they've noticed subtle differences in the roasts. A French roast, Saur says, may have a red tone to it, while espresso produces a dry brown.\u003c/p>\n\u003cfigure id=\"attachment_98796\" class=\"wp-caption aligncenter\" style=\"max-width: 946px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a.jpg\" alt=\"(Left) Coffee Strategy; (Right) Gidget Sneaks a Taste, by Andy and Angel Saur\" width=\"946\" height=\"666\" class=\"size-full wp-image-98796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a.jpg 946w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a-800x563.jpg 800w\" sizes=\"(max-width: 946px) 100vw, 946px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Coffee Strategy; (Right) Gidget Sneaks a Taste, by Andy and Angel Saur \u003ccite>(Courtesy of Andy and Angel Saur)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Few have played with the accidental quality of seeing coffee spilled on a white surface like \u003ca href=\"https://instagram.com/bernulia/\">Giulia Bernardelli\u003c/a>. The majority of her work is a hybrid of painting and photography. First, she creates a small image out of coffee pigment — either on paper or inside the bottom of a cup itself. Then she takes a photo with the cup still in the shot.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/1Ql2jPHiBw/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">Dirty hands, dirty mind. Back to black ☕️ #hello #amywinehouse #black #coffee #foodart #foodlover #foodporn #draw #drawing #sketch #peoplescreatives #portrait #onVtable #onthetable #happiness #graphic #design #magic #art #vsco #craft #vscocam\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Giulia Bernardelli (@bernulia) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-04-09T15:29:31+00:00\">Apr 9, 2015 at 8:29am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\u003c/ul>\n\u003cp>\"I try to catch the magic of a moment — as if the coffee created a story by toppling,\" she says.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/3g130nniN0/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">So come with me, where dreams are born and time is never planned. Just think of happy things, and your heart will fly on wings, forever in never never land ❤️ #love #peterpan #coffee #art #arte #artist #amazing #artwork #arts_gallery #food #foodart #handmade #graphic #design #details #portrait #sweet #diy #draw #drawing #sketch #vsco #vscocam\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Giulia Bernardelli (@bernulia) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-06-04T16:00:08+00:00\">Jun 4, 2015 at 9:00am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\u003c/ul>\n\u003cp>The overall effect is more like spotting familiar shapes in the clouds than looking at art. Even though, unlike clouds, Bernardelli's images are all carefully created. That spontaneous quality to her art is heightened by the fact that she shies away from using paintbrushes or traditional art supplies to turn coffee into images. \"My tools are spoons, fingers, and toothpicks,\" she says.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/4SDYtYHiGi/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">? #mm #marilyn #magic #coffee #art #arte #artistic #creative #create #diy #design #graphic #love #draw #drawing #sketch #portrait #handmade #happy #me #artist #vsco #vscocam #vscogood\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Giulia Bernardelli (@bernulia) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-06-23T18:41:01+00:00\">Jun 23, 2015 at 11:41am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\u003c/ul>\n\u003cp>While many people are attracted to the sepia tones of coffee, the pigment alone probably isn't the reason why so much coffee art exists. People connect with coffee in a way that few non-caffeinated beverages can replicate. Saur says that coffee \"is a universal beverage:\" It not only wakes us up in the morning but gathers people together, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ever splashed yourself with coffee or sat a dripping cup down on a white tablecloth? Then you're well aware of the beverage's staining powers. But where some see a ruined shirt, others have found a canvas.\u003c/p>\n\u003cp>For artist \u003ca href=\"https://www.facebook.com/Maria.A.Aristidou\">Maria Aristidou\u003c/a>, it all started with a latte. \"I was working on another commission using watercolors, when all the sudden, I spilled all over the drawing,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_98793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/10915133_1460041300979314_3624547970471301964_o_custom-5dea22b0c25cfe5f7865e6aa9aa1ae9da92776c0-e1438300083808.jpg\" alt=\"The Beatles, by Maria Aristidou\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-98793\">\u003cfigcaption class=\"wp-caption-text\">The Beatles, by Maria Aristidou \u003ccite>(Courtesy of Maria Aristidou)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than trying to wipe up the mess, she took a moment to look. \"The accidental spill, the shade of coffee, and how it got absorbed in the paper fascinated me.\"\u003c/p>\n\u003cp>Since then, she's continued painting entire images out of coffee. Aristidou feels that she has more control painting with coffee than, say, with a brown watercolor paint.\u003c/p>\n\u003cp>While Aristidou's subjects are mostly related to pop culture — illustrations of Disney characters, Yoda, or the iconic Afghan girl cover of \u003cem>National Geographic\u003c/em> — other artists have turned to more palpable subjects.\u003c/p>\n\u003cfigure id=\"attachment_98794\" class=\"wp-caption aligncenter\" style=\"max-width: 1220px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b.jpg\" alt=\"(Left) Yoda; (Right) Hans Solo, by Maria Aristidou\" width=\"1220\" height=\"596\" class=\"size-full wp-image-98794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b.jpg 1220w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-400x195.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-800x391.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-1180x576.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yoda-hans-solo_custom-728fb7bbe849635518175caf9e05ea3a703e5f2b-960x469.jpg 960w\" sizes=\"(max-width: 1220px) 100vw, 1220px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Yoda; (Right) Hans Solo, by Maria Aristidou \u003ccite>(Courtesy of Maria Aristidou)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://coffeeart.com/gallery/\">Angel Sarkela-Saur and Andy Saur\u003c/a> are a married couple who bill themselves as \"The Coffee Artists.\" Together they've been using coffee to illustrate everything from landscapes to images of a French bulldog licking his lips after spilling a cup of joe on the floor.\u003c/p>\n\u003cfigure id=\"attachment_98795\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca.jpg\" alt=\"Serene Moment, by Andy and Angel Saur\" width=\"1500\" height=\"1199\" class=\"size-full wp-image-98795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-800x639.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/coffee-art-serene-moment_custom-62abfc28f1338561a3a3ea42d7870866cd2123ca-960x767.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Serene Moment, by Andy and Angel Saur \u003ccite>( Courtesy of Andy and Angel Saur)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It took them a fair amount of experimentation before they found the best way to draw out coffee's color. Sarkela-Saur says that their first attempt was using whole roast beans \"to see if we could draw with it like charcoal. It didn't work at all.\" They also tried mixing coffee pigment into a pastel block that \"became more of a rock than anything.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Finally, they settled on using coffee in its simplest form: water and steeped coffee grounds. Over time, they've noticed subtle differences in the roasts. A French roast, Saur says, may have a red tone to it, while espresso produces a dry brown.\u003c/p>\n\u003cfigure id=\"attachment_98796\" class=\"wp-caption aligncenter\" style=\"max-width: 946px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a.jpg\" alt=\"(Left) Coffee Strategy; (Right) Gidget Sneaks a Taste, by Andy and Angel Saur\" width=\"946\" height=\"666\" class=\"size-full wp-image-98796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a.jpg 946w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/diptych_custom-32e0651f3643a228152b79170b83972984d4e19a-800x563.jpg 800w\" sizes=\"(max-width: 946px) 100vw, 946px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Coffee Strategy; (Right) Gidget Sneaks a Taste, by Andy and Angel Saur \u003ccite>(Courtesy of Andy and Angel Saur)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Few have played with the accidental quality of seeing coffee spilled on a white surface like \u003ca href=\"https://instagram.com/bernulia/\">Giulia Bernardelli\u003c/a>. The majority of her work is a hybrid of painting and photography. First, she creates a small image out of coffee pigment — either on paper or inside the bottom of a cup itself. Then she takes a photo with the cup still in the shot.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/1Ql2jPHiBw/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">Dirty hands, dirty mind. Back to black ☕️ #hello #amywinehouse #black #coffee #foodart #foodlover #foodporn #draw #drawing #sketch #peoplescreatives #portrait #onVtable #onthetable #happiness #graphic #design #magic #art #vsco #craft #vscocam\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Giulia Bernardelli (@bernulia) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-04-09T15:29:31+00:00\">Apr 9, 2015 at 8:29am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\u003c/ul>\n\u003cp>\"I try to catch the magic of a moment — as if the coffee created a story by toppling,\" she says.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/3g130nniN0/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">So come with me, where dreams are born and time is never planned. Just think of happy things, and your heart will fly on wings, forever in never never land ❤️ #love #peterpan #coffee #art #arte #artist #amazing #artwork #arts_gallery #food #foodart #handmade #graphic #design #details #portrait #sweet #diy #draw #drawing #sketch #vsco #vscocam\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Giulia Bernardelli (@bernulia) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-06-04T16:00:08+00:00\">Jun 4, 2015 at 9:00am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\u003c/ul>\n\u003cp>The overall effect is more like spotting familiar shapes in the clouds than looking at art. Even though, unlike clouds, Bernardelli's images are all carefully created. That spontaneous quality to her art is heightened by the fact that she shies away from using paintbrushes or traditional art supplies to turn coffee into images. \"My tools are spoons, fingers, and toothpicks,\" she says.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/4SDYtYHiGi/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">? #mm #marilyn #magic #coffee #art #arte #artistic #creative #create #diy #design #graphic #love #draw #drawing #sketch #portrait #handmade #happy #me #artist #vsco #vscocam #vscogood\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Giulia Bernardelli (@bernulia) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-06-23T18:41:01+00:00\">Jun 23, 2015 at 11:41am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\u003c/ul>\n\u003cp>While many people are attracted to the sepia tones of coffee, the pigment alone probably isn't the reason why so much coffee art exists. People connect with coffee in a way that few non-caffeinated beverages can replicate. Saur says that coffee \"is a universal beverage:\" It not only wakes us up in the morning but gathers people together, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tea Sommeliers Are The Hot New Thing In Food Pairing",
"title": "Tea Sommeliers Are The Hot New Thing In Food Pairing",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Even those of us who can't tell the difference between a pinot noir and a merlot are probably familiar with the basic rule of wine pairing: white wine with fish and red wine with steak. But when it comes to tea pairings, we're stumped.\u003c/p>\n\u003cp>Yet it turns out there is an art to unlocking new flavors in your food by pairing it with tea. Sipping oolong with a buttery, citrusy madeleine can highlight the flowery and milky notes of the tea, while a hot cup of green tea melts the texture of goat cheese and enhances its creamy notes.\u003c/p>\n\u003cp>Now a whole new breed of experts has risen up to spread this knowledge: tea sommeliers.\u003c/p>\n\u003cp>\"The whole idea of pairing tea with food is that you should have a tea that's going to enhance the flavor of the food, or vice versa,\" explains Aurelie Bessiere, a tea expert at \u003ca href=\"http://us.palaisdesthes.com/en_us/\">Palais Des Thes\u003c/a>, a tea production company based in France. \"What you want to happen in your mouth is to feel the different layers of taste and flavors of both tea and food.\"\u003c/p>\n\u003cp>This is where tea sommeliers come in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's like a wine sommelier, giving you advice, depending on what kind of tea you want to drink, what time of the day it is, and what you're eating,\" says Bessiere, a tea sommelier herself.\u003c/p>\n\u003cp>It's a fairly new concept — and very much a Western term, Bessiere says. In the East, by contrast, the rituals surrounding tea follow stricter guidelines and often have a deeper cultural as well as political meaning behind them, as exemplified by the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/23/414669081/in-the-japanese-tea-ceremony-politics-are-served-with-every-cup\">Japanese tea ceremony\u003c/a>.\u003c/p>\n\u003cp>To become a tea sommelier, you need to know a lot about tea: where it's from, how it's made, the different aromas and flavors in tea, and which ones pair well with what kind of food, says Bessiere. The International Tea Masters Association even developed an \u003ca href=\"http://teamasters.org/tea-aroma/\">aroma wheel\u003c/a> for tea, modeled on a wine aroma wheel, that lists aromatics such as spicy, earthy and floral as starting points for evaluating tea.\u003c/p>\n\u003cp>Palais Des Thes, which offers tea sommelier training classes in Paris, often works with hotels and restaurants around the globe that are gradually changing their approach to tea, bringing it to the front and center of the dining experience.\u003c/p>\n\u003cp>One of the restaurants it recently started working with is \u003ca href=\"http://elevenmadisonpark.com/\">Eleven Madison Park\u003c/a> in New York — a fine-dining establishment also known for its tea program.\u003c/p>\n\u003cfigure id=\"attachment_98286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kathy-yl-chan-tea-and-cheese-pairings-12-5-_custom-28cfcc2b92b6225a8621d8ee3bfe1f99d7fa8f39-e1437496979738.jpg\" alt=\"Enjoying wine with cheese is common, but black tea also goes surprisingly well with chiriboga blue cheese, as shown here.\" width=\"1920\" height=\"1323\" class=\"size-full wp-image-98286\">\u003cfigcaption class=\"wp-caption-text\">Enjoying wine with cheese is common, but black tea also goes surprisingly well with chiriboga blue cheese, as shown here. \u003ccite>(Kathy YL Chan for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"My goal has always been to put together a tea list with the same standard and rigor as you would with wine,\" says Christopher Day, the dining room manager and head of the tea program at the restaurant. \"I try to taste and select teas that are representative of the major styles of oolong, black and green tea.\"\u003c/p>\n\u003cp>The tableside tea program at Eleven Madison Park boasts four different oolongs, two different types of pu'erh, a Hawaiian black tea, and many more tea options — loose tea, not tea bags — directly sourced from the country of origin through vendors like Palais Des Thes, Teance and In Pursuit of Tea, and individual farms as well.\u003c/p>\n\u003cp>The tea can be served by the pot, or tableside in the Chinese traditional \u003cem>gong-fu\u003c/em> style with \u003cem>gaiwan\u003c/em> (a three-piece ceramic tea cup with lid, cup and saucer) at any point of the meal. The \u003cem>gong-fu\u003c/em> style of tea-drinking is \u003ca href=\"http://www.inpursuitoftea.com/The-Gong-Fu-Style-of-Drinking-Fine-Tea-s/99.htm\">rooted\u003c/a> in the traditional Chinese tea ceremony. It's seen as an intimate act between drinker and server that demonstrates both art and skills in brewing and serving tea. Both the tea selection and the accompanying service go above and beyond the Earl Grey or chamomile tea bag you might find at most restaurants.\u003c/p>\n\u003cp>Tea sommeliers make their recommendations much like their counterparts in wine do: They talk with the diners, taking into consideration what they're looking for in the tea and what dishes they've ordered, Day says. \"We provide background but also space in terms of recommendations\" for tea and food pairings. There are general guidelines, but experimenting is really the best option, according to Day.\u003c/p>\n\u003cp>\"We once served a pu-erh at cellar temperature with celery root that had been cooked in a pig's bladder,\" Day tells of a particular pairing experiment. \"The reasoning was that the bladder course was extremely fragrant, and we wanted to highlight the earthiness of the tea on the palate without competing with or diminishing the fragrance of the bladder course, which was cut open in front of the guests and served immediately. It worked extremely well.\"\u003c/p>\n\u003cp>For many customers, the pairings can be a revelation, says Jeff Ruiz, head of the tea program at the restaurant \u003ca href=\"http://ateranyc.com/\">Atera\u003c/a>, in New York City.\u003c/p>\n\u003cp>Atera offers a tea pairing that's specific to the course, matching six types of tea with the restaurant's 16-to-18-course tasting menu.\u003c/p>\n\u003cp>\"Everyone that gets it, it changes their perspective,\" Ruiz says, with customers often exclaiming how eye-opening the pairing experience has been.\u003c/p>\n\u003cp>When you pair a specific tea with a specific dish, the pairing can \"unlock a third flavor,\" Ruiz says. He's fascinated by the multidimensional flavors you can coax out of teas, and enjoys the challenge of exploring potential pairings with Atera's chef.\u003c/p>\n\u003cp>For example, a new dish on the menu – foie gras with blackcurrant and peanut – is paired with a second-flush Darjeeling tea prepared hot.\u003c/p>\n\u003cp>\"[The tea] helps the foie gras melt. It brings everything together. Black tea tannin matches the fat content in the foie gras. Everyone is skeptical, but it just works, and it works beautifully,\" Ruiz says.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Experiment With Tea Pairings\u003c/strong>\u003c/h3>\n\u003cp>\"Every tea has a story to tell,\" says Christopher Day, head of the tea program at Eleven Madison Park in New York City. Tea sommeliers are there to help tell that story, but you don't need to be an expert in tea to appreciate the long history and variety of flavors the beverage brings, especially when paired with food.\u003c/p>\n\u003cp>In fact, here are some simple food and tea pairings you can try at home, suggested by the tea experts we spoke with for our story.\u003c/p>\n\u003cp>\u003cstrong>Butterfly of Taiwan ooolong with Sheep cheese such as Ossau Iraty\u003c/strong>\u003c/p>\n\u003cp>The cheese enhances the fruity (think apple puree and candied citrus) and honey notes of the tea, which seems sweeter. The strong woody notes of the tea are elevated to a lighter and greener tone.\u003c/p>\n\u003cp>\u003cstrong>Nepal Arya Tara black tea & Pleasant Ridge Reserve Extra Aged Cheddar\u003c/strong>\u003c/p>\n\u003cp>This pairing enhances the sweet, fruity notes of both the tea and the cheese. The cheese cuts the astringency of the tea and makes it much rounder. The green, vegetal notes of the tea become stronger, allowing for a fresh and long-lasting finish.\u003c/p>\n\u003cp>\u003cstrong>Bao Zhong imperial oolong tea with a madeleine\u003c/strong>\u003c/p>\n\u003cp>The slightly lemony madeleine melts in the mouth with the tea, and its buttery and citrus notes highlight the flowery (rose, jasmine) and milky notes of the tea.\u003c/p>\n\u003cp>\u003cstrong>Oriental Beauty \u003c/strong>\u003cstrong>oolong with almond cherry bars\u003c/strong>\u003c/p>\n\u003cp>The peach and apricot notes and distinct honey sweetness of the tea accentuate the flavor of the cherries.\u003c/p>\n\u003cp>\u003cstrong>Kabuse green tea with melted chocolate\u003c/strong>\u003c/p>\n\u003cp>The kabuse is a green tea with high levels of umami – a pleasant, savory taste – as well as sweet and salty. When these three flavors hit melted chocolate, you unlock a flavor similar to pure cantaloupe.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/408297745/tea-tuesday\">Tea Tuesdays\u003c/a>\u003cem>is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Which black tea goes best with blue cheese? It turns out there is an art to unlocking new flavors in your food by pairing it with tea. And a whole new breed of experts has risen up to spread the word.",
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"description": "Which black tea goes best with blue cheese? It turns out there is an art to unlocking new flavors in your food by pairing it with tea. And a whole new breed of experts has risen up to spread the word.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Even those of us who can't tell the difference between a pinot noir and a merlot are probably familiar with the basic rule of wine pairing: white wine with fish and red wine with steak. But when it comes to tea pairings, we're stumped.\u003c/p>\n\u003cp>Yet it turns out there is an art to unlocking new flavors in your food by pairing it with tea. Sipping oolong with a buttery, citrusy madeleine can highlight the flowery and milky notes of the tea, while a hot cup of green tea melts the texture of goat cheese and enhances its creamy notes.\u003c/p>\n\u003cp>Now a whole new breed of experts has risen up to spread this knowledge: tea sommeliers.\u003c/p>\n\u003cp>\"The whole idea of pairing tea with food is that you should have a tea that's going to enhance the flavor of the food, or vice versa,\" explains Aurelie Bessiere, a tea expert at \u003ca href=\"http://us.palaisdesthes.com/en_us/\">Palais Des Thes\u003c/a>, a tea production company based in France. \"What you want to happen in your mouth is to feel the different layers of taste and flavors of both tea and food.\"\u003c/p>\n\u003cp>This is where tea sommeliers come in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's like a wine sommelier, giving you advice, depending on what kind of tea you want to drink, what time of the day it is, and what you're eating,\" says Bessiere, a tea sommelier herself.\u003c/p>\n\u003cp>It's a fairly new concept — and very much a Western term, Bessiere says. In the East, by contrast, the rituals surrounding tea follow stricter guidelines and often have a deeper cultural as well as political meaning behind them, as exemplified by the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/23/414669081/in-the-japanese-tea-ceremony-politics-are-served-with-every-cup\">Japanese tea ceremony\u003c/a>.\u003c/p>\n\u003cp>To become a tea sommelier, you need to know a lot about tea: where it's from, how it's made, the different aromas and flavors in tea, and which ones pair well with what kind of food, says Bessiere. The International Tea Masters Association even developed an \u003ca href=\"http://teamasters.org/tea-aroma/\">aroma wheel\u003c/a> for tea, modeled on a wine aroma wheel, that lists aromatics such as spicy, earthy and floral as starting points for evaluating tea.\u003c/p>\n\u003cp>Palais Des Thes, which offers tea sommelier training classes in Paris, often works with hotels and restaurants around the globe that are gradually changing their approach to tea, bringing it to the front and center of the dining experience.\u003c/p>\n\u003cp>One of the restaurants it recently started working with is \u003ca href=\"http://elevenmadisonpark.com/\">Eleven Madison Park\u003c/a> in New York — a fine-dining establishment also known for its tea program.\u003c/p>\n\u003cfigure id=\"attachment_98286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kathy-yl-chan-tea-and-cheese-pairings-12-5-_custom-28cfcc2b92b6225a8621d8ee3bfe1f99d7fa8f39-e1437496979738.jpg\" alt=\"Enjoying wine with cheese is common, but black tea also goes surprisingly well with chiriboga blue cheese, as shown here.\" width=\"1920\" height=\"1323\" class=\"size-full wp-image-98286\">\u003cfigcaption class=\"wp-caption-text\">Enjoying wine with cheese is common, but black tea also goes surprisingly well with chiriboga blue cheese, as shown here. \u003ccite>(Kathy YL Chan for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"My goal has always been to put together a tea list with the same standard and rigor as you would with wine,\" says Christopher Day, the dining room manager and head of the tea program at the restaurant. \"I try to taste and select teas that are representative of the major styles of oolong, black and green tea.\"\u003c/p>\n\u003cp>The tableside tea program at Eleven Madison Park boasts four different oolongs, two different types of pu'erh, a Hawaiian black tea, and many more tea options — loose tea, not tea bags — directly sourced from the country of origin through vendors like Palais Des Thes, Teance and In Pursuit of Tea, and individual farms as well.\u003c/p>\n\u003cp>The tea can be served by the pot, or tableside in the Chinese traditional \u003cem>gong-fu\u003c/em> style with \u003cem>gaiwan\u003c/em> (a three-piece ceramic tea cup with lid, cup and saucer) at any point of the meal. The \u003cem>gong-fu\u003c/em> style of tea-drinking is \u003ca href=\"http://www.inpursuitoftea.com/The-Gong-Fu-Style-of-Drinking-Fine-Tea-s/99.htm\">rooted\u003c/a> in the traditional Chinese tea ceremony. It's seen as an intimate act between drinker and server that demonstrates both art and skills in brewing and serving tea. Both the tea selection and the accompanying service go above and beyond the Earl Grey or chamomile tea bag you might find at most restaurants.\u003c/p>\n\u003cp>Tea sommeliers make their recommendations much like their counterparts in wine do: They talk with the diners, taking into consideration what they're looking for in the tea and what dishes they've ordered, Day says. \"We provide background but also space in terms of recommendations\" for tea and food pairings. There are general guidelines, but experimenting is really the best option, according to Day.\u003c/p>\n\u003cp>\"We once served a pu-erh at cellar temperature with celery root that had been cooked in a pig's bladder,\" Day tells of a particular pairing experiment. \"The reasoning was that the bladder course was extremely fragrant, and we wanted to highlight the earthiness of the tea on the palate without competing with or diminishing the fragrance of the bladder course, which was cut open in front of the guests and served immediately. It worked extremely well.\"\u003c/p>\n\u003cp>For many customers, the pairings can be a revelation, says Jeff Ruiz, head of the tea program at the restaurant \u003ca href=\"http://ateranyc.com/\">Atera\u003c/a>, in New York City.\u003c/p>\n\u003cp>Atera offers a tea pairing that's specific to the course, matching six types of tea with the restaurant's 16-to-18-course tasting menu.\u003c/p>\n\u003cp>\"Everyone that gets it, it changes their perspective,\" Ruiz says, with customers often exclaiming how eye-opening the pairing experience has been.\u003c/p>\n\u003cp>When you pair a specific tea with a specific dish, the pairing can \"unlock a third flavor,\" Ruiz says. He's fascinated by the multidimensional flavors you can coax out of teas, and enjoys the challenge of exploring potential pairings with Atera's chef.\u003c/p>\n\u003cp>For example, a new dish on the menu – foie gras with blackcurrant and peanut – is paired with a second-flush Darjeeling tea prepared hot.\u003c/p>\n\u003cp>\"[The tea] helps the foie gras melt. It brings everything together. Black tea tannin matches the fat content in the foie gras. Everyone is skeptical, but it just works, and it works beautifully,\" Ruiz says.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Experiment With Tea Pairings\u003c/strong>\u003c/h3>\n\u003cp>\"Every tea has a story to tell,\" says Christopher Day, head of the tea program at Eleven Madison Park in New York City. Tea sommeliers are there to help tell that story, but you don't need to be an expert in tea to appreciate the long history and variety of flavors the beverage brings, especially when paired with food.\u003c/p>\n\u003cp>In fact, here are some simple food and tea pairings you can try at home, suggested by the tea experts we spoke with for our story.\u003c/p>\n\u003cp>\u003cstrong>Butterfly of Taiwan ooolong with Sheep cheese such as Ossau Iraty\u003c/strong>\u003c/p>\n\u003cp>The cheese enhances the fruity (think apple puree and candied citrus) and honey notes of the tea, which seems sweeter. The strong woody notes of the tea are elevated to a lighter and greener tone.\u003c/p>\n\u003cp>\u003cstrong>Nepal Arya Tara black tea & Pleasant Ridge Reserve Extra Aged Cheddar\u003c/strong>\u003c/p>\n\u003cp>This pairing enhances the sweet, fruity notes of both the tea and the cheese. The cheese cuts the astringency of the tea and makes it much rounder. The green, vegetal notes of the tea become stronger, allowing for a fresh and long-lasting finish.\u003c/p>\n\u003cp>\u003cstrong>Bao Zhong imperial oolong tea with a madeleine\u003c/strong>\u003c/p>\n\u003cp>The slightly lemony madeleine melts in the mouth with the tea, and its buttery and citrus notes highlight the flowery (rose, jasmine) and milky notes of the tea.\u003c/p>\n\u003cp>\u003cstrong>Oriental Beauty \u003c/strong>\u003cstrong>oolong with almond cherry bars\u003c/strong>\u003c/p>\n\u003cp>The peach and apricot notes and distinct honey sweetness of the tea accentuate the flavor of the cherries.\u003c/p>\n\u003cp>\u003cstrong>Kabuse green tea with melted chocolate\u003c/strong>\u003c/p>\n\u003cp>The kabuse is a green tea with high levels of umami – a pleasant, savory taste – as well as sweet and salty. When these three flavors hit melted chocolate, you unlock a flavor similar to pure cantaloupe.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/408297745/tea-tuesday\">Tea Tuesdays\u003c/a>\u003cem>is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "In The Japanese Tea Ceremony, Politics Are Served With Every Cup",
"title": "In The Japanese Tea Ceremony, Politics Are Served With Every Cup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In the U.S., Tea Party politics refers to a certain strain of Republican conservatism. But in Japan, tea politics are of an altogether different sort: The ritual drinking of this ancient beverage — often thought of as the epitome of Japanese restraint and formality — has long been entwined with issues of power and national identity.\u003c/p>\n\u003cp>A thousand years ago, Buddhist monks studying in China brought tea back to Japan. And while the tea ceremony is meant to encourage spiritual contemplation, early on, it became enmeshed with very earthly displays of power. Japan's 15th-century aristocrats and other elites adopted the esoteric practice, holding tea parties during which they would also display rare Chinese objects to convey power and wealth.\u003c/p>\n\u003cp>As Andrew Watsy, a professor of Japanese art history at Princeton University, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/18/290857751/japanese-tea-ritual-turned-15th-century-tupperware-into-art\">explained to NPR\u003c/a> in 2014, \"To be politically powerful at this time also meant that you had to show that you had some sort of cultural sophistication as well.\"\u003c/p>\n\u003cp>According to \u003ca href=\"https://www.soas.ac.uk/staff/staff86524.php\">Kristin Surak\u003c/a>, a professor of Japanese politics and author of \u003ca href=\"http://www.amazon.com/Making-Tea-Japan-Cultural-Nationalism/dp/0804778671/ref=asap_bc?ie=UTF8\">Making Tea, Making Japan\u003c/a>, the tea ceremony is full of contradictions. It's a Zen-like renunciation of the material world — and simultaneously, a place where expensive tea wares convey affluence. It's intended to be a place of equality, but often serves to reinforce power and hierarchies. Although each preparation is meant to be unique, the ritual is the same thing over and over.\u003c/p>\n\u003cfigure id=\"attachment_97287\" class=\"wp-caption alignright\" style=\"max-width: 247px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/japanese-tea1.jpg\" alt=\"A portrait of Sen Rikyū by Tōhaku Hasegawa. Rikyū was a highly influential tea master in 16th century Japan.\" width=\"247\" height=\"560\" class=\"size-full wp-image-97287\">\u003cfigcaption class=\"wp-caption-text\">A portrait of Sen Rikyū by Tōhaku Hasegawa. Rikyū was a highly influential tea master in 16th century Japan. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Sen_no_Rikyu_JPN.jpg\">Tōhaku Hasegawa/via Wikimedia \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's presented as a universalistic practice open to everyone and pitched as being about \u003cem>wa, kei, sei \u003c/em>and \u003cem>jaku \u003c/em>(harmony, respect, purity and tranquility),\" says Surak, who spent more than a decade in Japan, studying the art of the tea ceremony and observing its subtleties. \"The claim is that everyone in the world can understand those things, and that if everybody sat around and had a bowl of tea, we could create world peace.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She adds, \"At the same time, it's also very much particularly, almost exclusively, Japanese.\"\u003c/p>\n\u003cp>Over the years, the\u003cstrong> \u003c/strong>ceremony also took on a political dimension, an aspect that became pronounced in the late 16th century. During this tumultuous time of civil war, two leading generals — Oda Nobunaga and Toyotomi Hideyoshi — unified much of Japan. Both used tea ceremonies as a political tool in this process: They awarded tea wares for victories on the battlefield, and the tea room was used as a space for liaising and negotiations.\u003c/p>\n\u003cp>Tea masters — men who, over years, had mastered the intricate choreography of preparing and serving the tea – wielded great influence. Sen Rikyū was a favored tea master of Nobunaga and later became the second most influential man under Hideyoshi's rule.\u003c/p>\n\u003cp>Tea continued to be steeped in politics and, by the end of the 17th century, elite warriors were expected to be adept in all aspects of the tea ceremony. The ceremony maintained its prominence when Japan opened up to the West in the 1850s.\u003c/p>\n\u003cp>This continued with the rise of capitalism in Japan in the early 20th century. Businessmen became the new rulers of the country, and they used tea ceremonies much like the elites and warriors had before them. Tea was still a way to network and display power — and paradoxically, convey humility.\u003c/p>\n\u003cp>\"Striking, though, is that such powerful men knelt on the floor and served tea themselves, including, for example, the key railroad founders, the shipbuilding magnates, and the leading bankers and politicians. Imagine \u003ca href=\"https://en.wikipedia.org/wiki/J._P._Morgan\">J.P. Morgan\u003c/a> or \u003ca href=\"http://www.pbs.org/wgbh/americanexperience/features/biography/rockefellers-john/\">[John D.] Rockefeller\u003c/a> doing something like that!\" says Surak.\u003c/p>\n\u003cfigure id=\"attachment_97288\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/japanese-tea2.jpg\" alt=\"A woodblock print by the artist Toyohara Chikanobu depicts a tea ceremony during the reign of Japan's Emperor Meiji. Under Meiji, tea was included in many schools as part of etiquette training for women. \" width=\"800\" height=\"410\" class=\"size-full wp-image-97288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/japanese-tea2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/japanese-tea2-400x205.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A woodblock print by the artist Toyohara Chikanobu depicts a tea ceremony during the reign of Japan's Emperor Meiji. Under Meiji, tea was included in many schools as part of etiquette training for women. \u003ccite>(Toyohara Chikanobu/via Wikimedia )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During this same period, the tea ceremony shifted from being a predominantly male practice to one aimed toward women. Beginning in the latter half of the 19th century, under the rule of the \u003ca href=\"http://www.britannica.com/biography/Meiji\">Emperor Mejii\u003c/a>, tea was included in many schools as part of etiquette training for women, as the manners gained were considered valuable on the marriage market. The inclusion of women in their customer base was not only financially advantageous for tea masters, it also reinforced their status and prestige within society.\u003c/p>\n\u003cp>Once instrumental in times of war, the tea ceremony was also integral in Japan's redefining itself as a peaceful culture following the end of World War II. It became a type of \u003cem>sogo bunka, \u003c/em>or a \"cultural synthesis\" of the country's traditions. The combination of politics, culture, and tea is still evident in contemporary Japan. Even the country's cultural ambassador to the United Nations, Sen Genshitsu, is a tea master.\u003c/p>\n\u003cp>Although \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/12/404234052/tea-tuesdays-matcha-maker-matcha-maker-make-me-some-tea\">matcha\u003c/a>, the Japanese green tea at the heart of the traditional tea ritual, is gaining popularity internationally, Surak believes it is unlikely that the tea ceremony itself will become diluted like other globalized exports.\u003c/p>\n\u003cp>Reading the tea leaves into the future of this traditional ceremony, she says, \"Because the Tea Ceremony, in capital letters, is controlled by very old families with much invested in preserving the practice as it is — and they've done so quite successfully across the centuries — it's unlikely that this formal variant will spawn international styles.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.npr.org/sections/thesalt/408297745/tea-tuesday\">Tea Tuesdays\u003c/a> \u003cem>is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Layla Eplett is a writer based in the Bay Area.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The ritual drinking of this ancient beverage — often thought of as the epitome of Japanese restraint and formality — has long been entwined with issues of power and national identity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the U.S., Tea Party politics refers to a certain strain of Republican conservatism. But in Japan, tea politics are of an altogether different sort: The ritual drinking of this ancient beverage — often thought of as the epitome of Japanese restraint and formality — has long been entwined with issues of power and national identity.\u003c/p>\n\u003cp>A thousand years ago, Buddhist monks studying in China brought tea back to Japan. And while the tea ceremony is meant to encourage spiritual contemplation, early on, it became enmeshed with very earthly displays of power. Japan's 15th-century aristocrats and other elites adopted the esoteric practice, holding tea parties during which they would also display rare Chinese objects to convey power and wealth.\u003c/p>\n\u003cp>As Andrew Watsy, a professor of Japanese art history at Princeton University, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/18/290857751/japanese-tea-ritual-turned-15th-century-tupperware-into-art\">explained to NPR\u003c/a> in 2014, \"To be politically powerful at this time also meant that you had to show that you had some sort of cultural sophistication as well.\"\u003c/p>\n\u003cp>According to \u003ca href=\"https://www.soas.ac.uk/staff/staff86524.php\">Kristin Surak\u003c/a>, a professor of Japanese politics and author of \u003ca href=\"http://www.amazon.com/Making-Tea-Japan-Cultural-Nationalism/dp/0804778671/ref=asap_bc?ie=UTF8\">Making Tea, Making Japan\u003c/a>, the tea ceremony is full of contradictions. It's a Zen-like renunciation of the material world — and simultaneously, a place where expensive tea wares convey affluence. It's intended to be a place of equality, but often serves to reinforce power and hierarchies. Although each preparation is meant to be unique, the ritual is the same thing over and over.\u003c/p>\n\u003cfigure id=\"attachment_97287\" class=\"wp-caption alignright\" style=\"max-width: 247px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/japanese-tea1.jpg\" alt=\"A portrait of Sen Rikyū by Tōhaku Hasegawa. Rikyū was a highly influential tea master in 16th century Japan.\" width=\"247\" height=\"560\" class=\"size-full wp-image-97287\">\u003cfigcaption class=\"wp-caption-text\">A portrait of Sen Rikyū by Tōhaku Hasegawa. Rikyū was a highly influential tea master in 16th century Japan. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Sen_no_Rikyu_JPN.jpg\">Tōhaku Hasegawa/via Wikimedia \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's presented as a universalistic practice open to everyone and pitched as being about \u003cem>wa, kei, sei \u003c/em>and \u003cem>jaku \u003c/em>(harmony, respect, purity and tranquility),\" says Surak, who spent more than a decade in Japan, studying the art of the tea ceremony and observing its subtleties. \"The claim is that everyone in the world can understand those things, and that if everybody sat around and had a bowl of tea, we could create world peace.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She adds, \"At the same time, it's also very much particularly, almost exclusively, Japanese.\"\u003c/p>\n\u003cp>Over the years, the\u003cstrong> \u003c/strong>ceremony also took on a political dimension, an aspect that became pronounced in the late 16th century. During this tumultuous time of civil war, two leading generals — Oda Nobunaga and Toyotomi Hideyoshi — unified much of Japan. Both used tea ceremonies as a political tool in this process: They awarded tea wares for victories on the battlefield, and the tea room was used as a space for liaising and negotiations.\u003c/p>\n\u003cp>Tea masters — men who, over years, had mastered the intricate choreography of preparing and serving the tea – wielded great influence. Sen Rikyū was a favored tea master of Nobunaga and later became the second most influential man under Hideyoshi's rule.\u003c/p>\n\u003cp>Tea continued to be steeped in politics and, by the end of the 17th century, elite warriors were expected to be adept in all aspects of the tea ceremony. The ceremony maintained its prominence when Japan opened up to the West in the 1850s.\u003c/p>\n\u003cp>This continued with the rise of capitalism in Japan in the early 20th century. Businessmen became the new rulers of the country, and they used tea ceremonies much like the elites and warriors had before them. Tea was still a way to network and display power — and paradoxically, convey humility.\u003c/p>\n\u003cp>\"Striking, though, is that such powerful men knelt on the floor and served tea themselves, including, for example, the key railroad founders, the shipbuilding magnates, and the leading bankers and politicians. Imagine \u003ca href=\"https://en.wikipedia.org/wiki/J._P._Morgan\">J.P. Morgan\u003c/a> or \u003ca href=\"http://www.pbs.org/wgbh/americanexperience/features/biography/rockefellers-john/\">[John D.] Rockefeller\u003c/a> doing something like that!\" says Surak.\u003c/p>\n\u003cfigure id=\"attachment_97288\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/japanese-tea2.jpg\" alt=\"A woodblock print by the artist Toyohara Chikanobu depicts a tea ceremony during the reign of Japan's Emperor Meiji. Under Meiji, tea was included in many schools as part of etiquette training for women. \" width=\"800\" height=\"410\" class=\"size-full wp-image-97288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/japanese-tea2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/japanese-tea2-400x205.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A woodblock print by the artist Toyohara Chikanobu depicts a tea ceremony during the reign of Japan's Emperor Meiji. Under Meiji, tea was included in many schools as part of etiquette training for women. \u003ccite>(Toyohara Chikanobu/via Wikimedia )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During this same period, the tea ceremony shifted from being a predominantly male practice to one aimed toward women. Beginning in the latter half of the 19th century, under the rule of the \u003ca href=\"http://www.britannica.com/biography/Meiji\">Emperor Mejii\u003c/a>, tea was included in many schools as part of etiquette training for women, as the manners gained were considered valuable on the marriage market. The inclusion of women in their customer base was not only financially advantageous for tea masters, it also reinforced their status and prestige within society.\u003c/p>\n\u003cp>Once instrumental in times of war, the tea ceremony was also integral in Japan's redefining itself as a peaceful culture following the end of World War II. It became a type of \u003cem>sogo bunka, \u003c/em>or a \"cultural synthesis\" of the country's traditions. The combination of politics, culture, and tea is still evident in contemporary Japan. Even the country's cultural ambassador to the United Nations, Sen Genshitsu, is a tea master.\u003c/p>\n\u003cp>Although \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/12/404234052/tea-tuesdays-matcha-maker-matcha-maker-make-me-some-tea\">matcha\u003c/a>, the Japanese green tea at the heart of the traditional tea ritual, is gaining popularity internationally, Surak believes it is unlikely that the tea ceremony itself will become diluted like other globalized exports.\u003c/p>\n\u003cp>Reading the tea leaves into the future of this traditional ceremony, she says, \"Because the Tea Ceremony, in capital letters, is controlled by very old families with much invested in preserving the practice as it is — and they've done so quite successfully across the centuries — it's unlikely that this formal variant will spawn international styles.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.npr.org/sections/thesalt/408297745/tea-tuesday\">Tea Tuesdays\u003c/a> \u003cem>is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Layla Eplett is a writer based in the Bay Area.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"id": "fresh-air",
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"hidden-brain": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"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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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"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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"order": 18
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},
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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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"officialWebsiteLink": "/mindshift/",
"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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},
"link": "/radio/program/on-the-media",
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"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"meta": {
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"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.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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