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"content": "\u003cfigure id=\"attachment_76419\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mg_0043-2c1442c9cadd25596069339a8a0b10fb961a18f1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mg_0043-2c1442c9cadd25596069339a8a0b10fb961a18f1-1024x767.jpg\" alt=\"A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: NPR/Benjamin Morris\" width=\"1024\" height=\"767\" class=\"size-large wp-image-76419\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: NPR/Benjamin Morris\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/13/262175623/coffee-myth-busting-cup-of-joe-may-help-hydration-and-memory\">The Salt at NPR Food\u003c/a> (1/13/14)\u003c/p>\n\u003cp>Despite caffeine's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">many benefits\u003c/a>, there's a belief out there that a daily coffee habit can cause dehydration.\u003c/p>\n\u003cp>So is it true? Not according to the findings of a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0084154\">new study\u003c/a>.\u003c/p>\n\u003cp>Researchers at the University of Birmingham in the U.K. studied the fluid levels of 50 men who had a habit of consuming about 3 to 6 cups of coffee each day.\u003c/p>\n\u003cp>With this kind of moderate coffee consumption, the authors conclude that \"coffee ... provides similar hydrating qualities to water.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To compare the hydrating effects of coffee directly with water, each participant completed two phases of the study. In one phase, they drank coffee as their main source of hydration. In the other phase, the participants went off coffee and drank equal amounts of water.\u003c/p>\n\u003cp>\"Caffeine really had absolutely no influence on hydration status,\" concludes \u003ca href=\"http://www.education.uconn.edu/directory/details.cfm?id=15\">Douglas Casa\u003c/a> of the University of Connecticut, a researcher we asked to review the paper. In other words, the coffee didn't prompt the body to pee (or flush out) more fluid.\u003c/p>\n\u003cp>\"It's well understood that if you drink coffee habitually you can develop a tolerance to the potential diuretic effects of coffee,\" says study author \u003ca href=\"https://twitter.com/Sophie_Killer\">Sophie Killer\u003c/a>, a doctoral researcher at Birmingham.\u003c/p>\n\u003cp>Prior research has already chipped away at the dehydrating myth. For instance, one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15467100\">study\u003c/a> found that caffeine didn't hinder hydration among athletes who consumed caffeinated beverages to rehydrate throughout practices in the heat.\u003c/p>\n\u003cp>This new study adds to the evidence, that among everyday coffee drinkers — say, those of us who routinely sip a cup of Joe or two at the office — the wives' tale that coffee will lead to dehydration is really just that: a tale.\u003c/p>\n\u003cp>But it would be an overreach to interpret these findings as coffee-is-the-same-as-water when it comes to overall health. Too much coffee can lead to jitters. And most experts agree that water or sports drinks are best for re-hydrating after fluids have been depleted.\u003c/p>\n\u003cp>Bottom line: A daily coffee habit won't lead to dehydration. But it's best to limit caffeine to moderate levels in order to steer clear of jitters and interruptions to sleep.\u003c/p>\n\u003cp>And, oh, I should mention another new \u003ca href=\"http://www.nature.com/neuro/journal/vaop/ncurrent/full/nn.3623.html\">study\u003c/a> that links caffeine to enhanced memory.\u003c/p>\n\u003cp>The research, published in \u003cem>Nature Neuroscience\u003c/em>, evaluated the effects of placebo tablets compared to 200 milligrams of caffeine tablets (about as much caffeine as a large cup of coffee) on the memories of participants who were shown a series of images.\u003c/p>\n\u003cp>One day after the initial viewing of the images, the participants who had been given the caffeine tables were more likely to distinguish between the images they had already viewed and new, similar images that had been added to the mix.\u003c/p>\n\u003cp>\"We've always known that caffeine has cognitive enhancing effects, but its particular effects on strengthening memories and making them resistant to forgetting has never been examined in detail in humans,\" wrote \u003ca href=\"http://pbs.jhu.edu/research/Yassa/directory/yassa.html\">Michael Yassa \u003c/a>of Johns Hopkins University in a \u003ca href=\"http://hub.jhu.edu/2014/01/12/caffeine-enhances-memory\">release\u003c/a> about the study.\u003c/p>\n\u003cp>\"We report for the first time a specific effect of caffeine on reducing forgetting over 24 hours,\" wrote Yassa.\u003c/p>\n\u003cp>There are certainly a lot of questions yet to be answered. For instance, caffeine may help to consolidate memories in the short-term. But is it useful in helping us retrieve memories? This study suggests not.\u003c/p>\n\u003cp>As we've reported, caffeine-containing nectar has been shown to improve the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173465469/if-caffeine-can-boost-the-memory-of-bees-can-it-help-us-too\">memories of honeybees\u003c/a>, so stay-tuned — there may be more buzz about the effects of caffeine on memory in research still to come. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To compare the hydrating effects of coffee directly with water, each participant completed two phases of the study. In one phase, they drank coffee as their main source of hydration. In the other phase, the participants went off coffee and drank equal amounts of water.\u003c/p>\n\u003cp>\"Caffeine really had absolutely no influence on hydration status,\" concludes \u003ca href=\"http://www.education.uconn.edu/directory/details.cfm?id=15\">Douglas Casa\u003c/a> of the University of Connecticut, a researcher we asked to review the paper. In other words, the coffee didn't prompt the body to pee (or flush out) more fluid.\u003c/p>\n\u003cp>\"It's well understood that if you drink coffee habitually you can develop a tolerance to the potential diuretic effects of coffee,\" says study author \u003ca href=\"https://twitter.com/Sophie_Killer\">Sophie Killer\u003c/a>, a doctoral researcher at Birmingham.\u003c/p>\n\u003cp>Prior research has already chipped away at the dehydrating myth. For instance, one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15467100\">study\u003c/a> found that caffeine didn't hinder hydration among athletes who consumed caffeinated beverages to rehydrate throughout practices in the heat.\u003c/p>\n\u003cp>This new study adds to the evidence, that among everyday coffee drinkers — say, those of us who routinely sip a cup of Joe or two at the office — the wives' tale that coffee will lead to dehydration is really just that: a tale.\u003c/p>\n\u003cp>But it would be an overreach to interpret these findings as coffee-is-the-same-as-water when it comes to overall health. Too much coffee can lead to jitters. And most experts agree that water or sports drinks are best for re-hydrating after fluids have been depleted.\u003c/p>\n\u003cp>Bottom line: A daily coffee habit won't lead to dehydration. But it's best to limit caffeine to moderate levels in order to steer clear of jitters and interruptions to sleep.\u003c/p>\n\u003cp>And, oh, I should mention another new \u003ca href=\"http://www.nature.com/neuro/journal/vaop/ncurrent/full/nn.3623.html\">study\u003c/a> that links caffeine to enhanced memory.\u003c/p>\n\u003cp>The research, published in \u003cem>Nature Neuroscience\u003c/em>, evaluated the effects of placebo tablets compared to 200 milligrams of caffeine tablets (about as much caffeine as a large cup of coffee) on the memories of participants who were shown a series of images.\u003c/p>\n\u003cp>One day after the initial viewing of the images, the participants who had been given the caffeine tables were more likely to distinguish between the images they had already viewed and new, similar images that had been added to the mix.\u003c/p>\n\u003cp>\"We've always known that caffeine has cognitive enhancing effects, but its particular effects on strengthening memories and making them resistant to forgetting has never been examined in detail in humans,\" wrote \u003ca href=\"http://pbs.jhu.edu/research/Yassa/directory/yassa.html\">Michael Yassa \u003c/a>of Johns Hopkins University in a \u003ca href=\"http://hub.jhu.edu/2014/01/12/caffeine-enhances-memory\">release\u003c/a> about the study.\u003c/p>\n\u003cp>\"We report for the first time a specific effect of caffeine on reducing forgetting over 24 hours,\" wrote Yassa.\u003c/p>\n\u003cp>There are certainly a lot of questions yet to be answered. For instance, caffeine may help to consolidate memories in the short-term. But is it useful in helping us retrieve memories? This study suggests not.\u003c/p>\n\u003cp>As we've reported, caffeine-containing nectar has been shown to improve the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173465469/if-caffeine-can-boost-the-memory-of-bees-can-it-help-us-too\">memories of honeybees\u003c/a>, so stay-tuned — there may be more buzz about the effects of caffeine on memory in research still to come. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_74942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\" alt=\"The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\" width=\"1000\" height=\"526\" class=\"size-full wp-image-74942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Proust had his madeleine, Julia Child had her sole meuniere, and now I have an egg soufflé waffle. \u003c/p>\n\u003cp>What exactly is an egg soufflé waffle, you ask? It’s a specialty at the new \u003ca href=\"http://www.lineacaffe.com\">Linea Caffe’s\u003c/a> waffle emporium, \u003ca href=\"http://www.ltwaffle.com\">Lt. Waffle\u003c/a>: scrambled eggs cooked in a heavy waffle iron, spread with a generous smear of soft goat cheese and topped with a flurry of bright green herbs. Ever so fluffy on the inside and super-crisp on the outside with tangy, rich cheese in every bite, these waffles are a cross-continental reincarnation of many childhood Sunday morning breakfasts. One bite of the waffle, and I was transported back to my parents’ dining room table, legs swinging off the edge of my chair, and digging into a hot, buttery cream cheese and green onion diner-style omelet of my fathers’ creation.\u003c/p>\n\u003cp>Lt. Waffle’s soufflé waffle is, of course, much cooler than those omelets; its ingredients, its location, and its culinary architects have pedigree and style. It is but one item on one menu in one section of the tiny, talent-filled Linea Caffe, a sub-300 square foot storefront behind the Duc Loi supermarket on 18th street in the Mission. \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a> founder of Ecco Caffe and national coffee judge, is the brains behind the coffee counter, and \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> of Mission Chinese Food and Commonwealth, manages the kitchen, slinging waffles and creative salads for those that want a bite with their buzz. Linea opened shop in September, and glowing reviews have followed ever since. \u003c/p>\n\u003cfigure id=\"attachment_74946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\" alt=\"Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\" width=\"1000\" height=\"439\" class=\"size-full wp-image-74946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>I visited Linea with cautious optimism on a sunny Sunday afternoon. I know of both Myint’s and Barnett’s talents, but was, frankly, a bit wary of such a trend-focused café. After all, does San Francisco really need a micro coffee shop serving fairly expensive espresso, waffles and salads a la cart? \u003c/p>\n\u003cp>Given the level of care given to each component of the space, Linea certainly makes a case for its inclusion in the city’s pantheon of artisinal coffee shops. Much like Josey Baker and Four Barrel Coffee’s \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a>, Linea is a place where you will surely sigh when running your credit card, but soon forget the expense when muttering “so good, so good” in between taking gluttonous bites of your $9 waffle. \u003c/p>\n\u003cfigure id=\"attachment_74947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\" alt=\"A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-74947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, the egg soufflé waffle is not the only thing worth ordering at Linea. The seasonal Thanksgiving leftovers-inspired sweet potato and Brussels sprouts latke waffle with luxuriously smooth cranberry applesauce and crème fraiche is that which Black Friday snacks dream of. Other savory options include a buckwheat waffle with salmon roe and a potato waffle filled with pastrami and sauerkraut. The sweet waffles are equally creative: yeasted waffles come plain, topped with fruit, yogurt, and olive oil or drizzled with spiced chocolate syrup and coconut crema.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Salads are courtesy of Myint’s \u003ca href=\"http://www.greensalads.org/\">GreenSalads.org\u003c/a>, the charitable arm of the operation ($1 of each salad sale benefits 350.org). Right now, they’re serving a few leafy salads with romaine, mixed greens, or kale as well as both a rice and a quinoa salad. Each has clear Asian influence; ingredients like shoyu vinaigrette, shiitake mushrooms, and miso are all present. For those wishing for a less-virtuous meal, all salads can be gussied up with chicharones, chicken thighs, and/or Benton’s bacon. (The bacon is an import from Tennessee, and some of the best in the country.)\u003c/p>\n\u003cfigure id=\"attachment_74944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\" alt=\"Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\" width=\"1000\" height=\"749\" class=\"size-full wp-image-74944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the coffee service is impeccable, but don’t come in expecting to grab a pour-over or drip. Linea sells only espresso, hand-selected by Barnett from Brazil, Ethiopia, Guatemala, and El Salvador and roasted by Ant Walach of Sightglass. Sticking to one preparation method allows Barnett and his team to focus on perfecting their technique. \u003c/p>\n\u003cp>In fact, all of the divisions in Linea are intended as creative “incubators,” so one can’t expect any part of the café’s line-up to remain static. I only hope that they continue to serve the egg soufflé waffle.\u003c/p>\n\u003cfigure id=\"attachment_74945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\" alt=\"Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\" width=\"1000\" height=\"691\" class=\"size-full wp-image-74945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.lineacaffe.com/\">Linea Caffe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Gl8L6U\">Map\u003c/a>\u003cbr>\n3417 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Linea-Caffe/403298279767130\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\">@linea_caffe\u003c/a> \u003c/p>\n\n",
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"excerpt": "Anthony Myint, of Mission Chinese fame, is at it again with a unique pair of mini restaurants serving waffles and salads inside the venerable Andrew Barnett's new Linea Caffe. How do the dishes stack up? Kate Williams checks out the tiny, talent-filled cafe.\r\n",
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"description": "Anthony Myint, of Mission Chinese fame, is at it again with a unique pair of mini restaurants serving waffles and salads inside the venerable Andrew Barnett's new Linea Caffe. How do the dishes stack up? Kate Williams checks out the tiny, talent-filled cafe.\r\n",
"title": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot | KQED",
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"headline": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\" alt=\"The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\" width=\"1000\" height=\"526\" class=\"size-full wp-image-74942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Proust had his madeleine, Julia Child had her sole meuniere, and now I have an egg soufflé waffle. \u003c/p>\n\u003cp>What exactly is an egg soufflé waffle, you ask? It’s a specialty at the new \u003ca href=\"http://www.lineacaffe.com\">Linea Caffe’s\u003c/a> waffle emporium, \u003ca href=\"http://www.ltwaffle.com\">Lt. Waffle\u003c/a>: scrambled eggs cooked in a heavy waffle iron, spread with a generous smear of soft goat cheese and topped with a flurry of bright green herbs. Ever so fluffy on the inside and super-crisp on the outside with tangy, rich cheese in every bite, these waffles are a cross-continental reincarnation of many childhood Sunday morning breakfasts. One bite of the waffle, and I was transported back to my parents’ dining room table, legs swinging off the edge of my chair, and digging into a hot, buttery cream cheese and green onion diner-style omelet of my fathers’ creation.\u003c/p>\n\u003cp>Lt. Waffle’s soufflé waffle is, of course, much cooler than those omelets; its ingredients, its location, and its culinary architects have pedigree and style. It is but one item on one menu in one section of the tiny, talent-filled Linea Caffe, a sub-300 square foot storefront behind the Duc Loi supermarket on 18th street in the Mission. \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a> founder of Ecco Caffe and national coffee judge, is the brains behind the coffee counter, and \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> of Mission Chinese Food and Commonwealth, manages the kitchen, slinging waffles and creative salads for those that want a bite with their buzz. Linea opened shop in September, and glowing reviews have followed ever since. \u003c/p>\n\u003cfigure id=\"attachment_74946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\" alt=\"Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\" width=\"1000\" height=\"439\" class=\"size-full wp-image-74946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>I visited Linea with cautious optimism on a sunny Sunday afternoon. I know of both Myint’s and Barnett’s talents, but was, frankly, a bit wary of such a trend-focused café. After all, does San Francisco really need a micro coffee shop serving fairly expensive espresso, waffles and salads a la cart? \u003c/p>\n\u003cp>Given the level of care given to each component of the space, Linea certainly makes a case for its inclusion in the city’s pantheon of artisinal coffee shops. Much like Josey Baker and Four Barrel Coffee’s \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a>, Linea is a place where you will surely sigh when running your credit card, but soon forget the expense when muttering “so good, so good” in between taking gluttonous bites of your $9 waffle. \u003c/p>\n\u003cfigure id=\"attachment_74947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\" alt=\"A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-74947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, the egg soufflé waffle is not the only thing worth ordering at Linea. The seasonal Thanksgiving leftovers-inspired sweet potato and Brussels sprouts latke waffle with luxuriously smooth cranberry applesauce and crème fraiche is that which Black Friday snacks dream of. Other savory options include a buckwheat waffle with salmon roe and a potato waffle filled with pastrami and sauerkraut. The sweet waffles are equally creative: yeasted waffles come plain, topped with fruit, yogurt, and olive oil or drizzled with spiced chocolate syrup and coconut crema.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Salads are courtesy of Myint’s \u003ca href=\"http://www.greensalads.org/\">GreenSalads.org\u003c/a>, the charitable arm of the operation ($1 of each salad sale benefits 350.org). Right now, they’re serving a few leafy salads with romaine, mixed greens, or kale as well as both a rice and a quinoa salad. Each has clear Asian influence; ingredients like shoyu vinaigrette, shiitake mushrooms, and miso are all present. For those wishing for a less-virtuous meal, all salads can be gussied up with chicharones, chicken thighs, and/or Benton’s bacon. (The bacon is an import from Tennessee, and some of the best in the country.)\u003c/p>\n\u003cfigure id=\"attachment_74944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\" alt=\"Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\" width=\"1000\" height=\"749\" class=\"size-full wp-image-74944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the coffee service is impeccable, but don’t come in expecting to grab a pour-over or drip. Linea sells only espresso, hand-selected by Barnett from Brazil, Ethiopia, Guatemala, and El Salvador and roasted by Ant Walach of Sightglass. Sticking to one preparation method allows Barnett and his team to focus on perfecting their technique. \u003c/p>\n\u003cp>In fact, all of the divisions in Linea are intended as creative “incubators,” so one can’t expect any part of the café’s line-up to remain static. I only hope that they continue to serve the egg soufflé waffle.\u003c/p>\n\u003cfigure id=\"attachment_74945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\" alt=\"Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\" width=\"1000\" height=\"691\" class=\"size-full wp-image-74945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.lineacaffe.com/\">Linea Caffe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Gl8L6U\">Map\u003c/a>\u003cbr>\n3417 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Linea-Caffe/403298279767130\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\">@linea_caffe\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Coffee, Citrus And Nuts Help Cut The Risk Of Diabetes",
"title": "How Coffee, Citrus And Nuts Help Cut The Risk Of Diabetes",
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"content": "\u003cfigure id=\"attachment_74020\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coffee-citrus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coffee-citrus.jpg\" alt=\"Coffee can help cut your risk of type 2 diabetes, fresh research shows. Other foods, such as oranges, lemons and other citrus fruits, nuts and beans can also help. Photo: iStock\" width=\"624\" height=\"350\" class=\"size-full wp-image-74020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee can help cut your risk of type 2 diabetes, fresh research shows. Other foods, such as oranges, lemons and other citrus fruits, nuts and beans can also help. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">The Salt at NPR Food\u003c/a> (11/15/13)\u003c/p>\n\u003cp>If you go back to the 1970s, people with a serious coffee habit often had an accompanying habit: smoking.\u003c/p>\n\u003cp>And that's why early studies gave coffee a bad rap. Clearly, smoking was harmful. And it was hard for researchers to disentangle the two habits. \"So it made coffee look bad in terms of health outcomes,\" Harvard researcher Mehr Stampfer \u003ca href=\"http://wap.npr.org/story/174334493\">explained\u003c/a> to me.\u003c/p>\n\u003cp>But, fast forward a quarter century and the rap on coffee began to change.\u003c/p>\n\u003cp>As we've reported, recent studies have found that people who drink coffee regularly are at lower risk of \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/09/27/140837983/caffeinated-women-may-be-fighting-depression-with-every-cup\">depression\u003c/a>, and perhaps \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128110552\">Alzheimer's\u003c/a> too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, there's further evidence that coffee also helps cut the risk of developing type-2 diabetes. In the most recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24150256\">meta-analysis\u003c/a>, researchers found that drinking two or more cups of coffee per day was associated with a 12 percent decreased risk of developing the disease. And even decaffeinated coffee seemed to cut the risk, though not as much as the caffeinated kind.\u003c/p>\n\u003cp>Of course, the most significant risk factor for type-2 diabetes is weight. And, indeed, the study found that coffee's protective effect didn't seem to hold up as well in overweight people.\u003c/p>\n\u003cp>So, what explains coffee's beneficial effects on diabetes?\u003c/p>\n\u003cp>Well, researchers say there may be several explanations. Coffee contains a host of polyphenols, beneficial plant compounds. And researchers have identified one compound, chlorogenic acid (CGA), which has been shown in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22412912\">studies\u003c/a> to delay the absorption of glucose.\u003c/p>\n\u003cp>But man cannot live on coffee alone. So what other foods may help decrease risk of type-2 diabetes — or help people manage the condition if they've already been diagnosed?\u003c/p>\n\u003cp>The American Diabetes Association has a \u003ca href=\"http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/diabetes-superfoods.html\">list. \u003c/a>\u003c/p>\n\u003cp>Not surprisingly, beans and leafy greens are at the top of the list. In addition to being a cheap source of protein, beans contain key nutrients such as potassium and magnesium, which has been shown to help regulate blood sugar.\u003c/p>\n\u003cp>Also on the list are citrus and berries, which are loaded with polyphenols and fiber.\u003c/p>\n\u003cp>Nuts, as we've reported, can \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">help control appetites\u003c/a> and also are a good source of magnesium.\u003c/p>\n\u003cp>Sweet potatoes make the list. Compared to white potatoes, sweet potatoes contain lots of vitamin A and fiber.\u003c/p>\n\u003cp>All of the foods on the list, according to the ADA, have a relatively low glycemic index, meaning they help prevent spikes in blood sugar.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Drinking two or more cups of coffee per day was associated with a 12 percent decreased risk of developing type 2 diabetes, according to fresh research. But man cannot live on coffee alone. Luckily, other foods may also help decrease the risk of the disease — or help those already diagnosed to manage the condition.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74020\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coffee-citrus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coffee-citrus.jpg\" alt=\"Coffee can help cut your risk of type 2 diabetes, fresh research shows. Other foods, such as oranges, lemons and other citrus fruits, nuts and beans can also help. Photo: iStock\" width=\"624\" height=\"350\" class=\"size-full wp-image-74020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee can help cut your risk of type 2 diabetes, fresh research shows. Other foods, such as oranges, lemons and other citrus fruits, nuts and beans can also help. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">The Salt at NPR Food\u003c/a> (11/15/13)\u003c/p>\n\u003cp>If you go back to the 1970s, people with a serious coffee habit often had an accompanying habit: smoking.\u003c/p>\n\u003cp>And that's why early studies gave coffee a bad rap. Clearly, smoking was harmful. And it was hard for researchers to disentangle the two habits. \"So it made coffee look bad in terms of health outcomes,\" Harvard researcher Mehr Stampfer \u003ca href=\"http://wap.npr.org/story/174334493\">explained\u003c/a> to me.\u003c/p>\n\u003cp>But, fast forward a quarter century and the rap on coffee began to change.\u003c/p>\n\u003cp>As we've reported, recent studies have found that people who drink coffee regularly are at lower risk of \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/09/27/140837983/caffeinated-women-may-be-fighting-depression-with-every-cup\">depression\u003c/a>, and perhaps \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128110552\">Alzheimer's\u003c/a> too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, there's further evidence that coffee also helps cut the risk of developing type-2 diabetes. In the most recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24150256\">meta-analysis\u003c/a>, researchers found that drinking two or more cups of coffee per day was associated with a 12 percent decreased risk of developing the disease. And even decaffeinated coffee seemed to cut the risk, though not as much as the caffeinated kind.\u003c/p>\n\u003cp>Of course, the most significant risk factor for type-2 diabetes is weight. And, indeed, the study found that coffee's protective effect didn't seem to hold up as well in overweight people.\u003c/p>\n\u003cp>So, what explains coffee's beneficial effects on diabetes?\u003c/p>\n\u003cp>Well, researchers say there may be several explanations. Coffee contains a host of polyphenols, beneficial plant compounds. And researchers have identified one compound, chlorogenic acid (CGA), which has been shown in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22412912\">studies\u003c/a> to delay the absorption of glucose.\u003c/p>\n\u003cp>But man cannot live on coffee alone. So what other foods may help decrease risk of type-2 diabetes — or help people manage the condition if they've already been diagnosed?\u003c/p>\n\u003cp>The American Diabetes Association has a \u003ca href=\"http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/diabetes-superfoods.html\">list. \u003c/a>\u003c/p>\n\u003cp>Not surprisingly, beans and leafy greens are at the top of the list. In addition to being a cheap source of protein, beans contain key nutrients such as potassium and magnesium, which has been shown to help regulate blood sugar.\u003c/p>\n\u003cp>Also on the list are citrus and berries, which are loaded with polyphenols and fiber.\u003c/p>\n\u003cp>Nuts, as we've reported, can \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">help control appetites\u003c/a> and also are a good source of magnesium.\u003c/p>\n\u003cp>Sweet potatoes make the list. Compared to white potatoes, sweet potatoes contain lots of vitamin A and fiber.\u003c/p>\n\u003cp>All of the foods on the list, according to the ADA, have a relatively low glycemic index, meaning they help prevent spikes in blood sugar.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kombucha: Magical Health Elixir Or Just Funky Tea?",
"title": "Kombucha: Magical Health Elixir Or Just Funky Tea?",
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"content": "\u003cfigure id=\"attachment_71291\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\" alt=\"Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130930_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>Chances are, you've seen it in your local grocery store. Maybe you've even mustered the courage to taste it — or at least take a whiff.\u003c/p>\n\u003cp>Once mostly a product of health food stores and hippies' kitchens, \u003ca href=\"http://www.mayoclinic.com/health/kombucha-tea/AN01658\">kombucha tea\u003c/a> is now commercially available in many major grocery stores.\u003c/p>\n\u003cp>And people aren't necessarily scooping it up for its flavor. Its taste has been described as somewhere between vinegar soda and carbonated apple cider.\u003c/p>\n\u003cfigure id=\"attachment_71292\" class=\"wp-caption alignleft\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\" alt='The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov' width=\"374\" height=\"500\" class=\"size-full wp-image-71292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>So why shell out \u003ca href=\"http://www.foodservicedirect.com/product.cfm/p/167642/GTs-Enlightened-Organic-Raw-Kombucha.htm\">$4\u003c/a> bucks for a small bottle of the stinky tea?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many folks are banking on the potential health benefits of kombucha, including disease prevention, energy improvement and perhaps even turning back the clock and inhibiting aging.\u003c/p>\n\u003cp>\"I've seen claims that kombucha might help kill cancer, is a powerful detoxifier, even a fountain of youth,\" says \u003ca href=\"http://www.quickanddirtytips.com/nutrition-diva\">Monica Reinagel\u003c/a>, a nutritionist and creator of the podcast Nutrition Diva.\u003c/p>\n\u003cp>Sound fantastical? Well, it probably is.\u003c/p>\n\u003cp>The bottom line is that we know very little about kombucha and how it may affect health.\u003c/p>\n\u003cp>\"There is really very little evidence to support any kind of claims about kombucha tea,\" says \u003ca href=\"http://www.eatright.org/Media/Spokespeople.aspx?id=6963\">Andrea Giancoli\u003c/a>, spokesperson for the Academy of Nutrition and Dietetics. \"So we don't know if it does anything at all.\"\u003c/p>\n\u003cp>Nevertheless, most kombucha drinks contain live bacteria. And evidence is mounting that friendly bacteria or \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=156461382\">probiotics\u003c/a> aide digestion and possibly even strengthens the immune system.\u003c/p>\n\u003cp>These good bugs \"actually live inside of us and help digest our food, digesting particles we can't digest on our own,\" nutritionist Reinagel says. \"And they actually produce certain nutrients for us, which is a very nice trick.\"\u003c/p>\n\u003cp>Kombucha was popular back in the early '90s, when health-minded consumers produced the tea in their home kitchens. Many HIV-positive individuals consumed it in hopes of boosting their immune systems.\u003c/p>\n\u003cp>The process of making kombucha is fairly simple. Black or green tea is sweetened with sugar. A concoction of bacteria and yeast is added. The mixture is then fermented in a glass or ceramic container for at least a week.\u003c/p>\n\u003cp>During this time, microbe production speeds up as the bacteria feast on the added sugar, grow and multiply. The end result looks like a rubbery disc that forms on top of the tea, called the SCOBY, or \"symbiotic colony of bacteria and yeast.\"\u003c/p>\n\u003cp>It's a thriving colony of microorganisms — billions of them, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0023643897903546\">converting\u003c/a> sugar into vinegar and other aromatic compounds. The sheer number of bacteria makes it very difficult to know for sure if the concoction includes only the friendly, good bacteria.\u003c/p>\n\u003cp>One of the most popular brands of kombucha tea, \u003ca href=\"http://www.synergydrinks.com/\">GT's Kombucha\u003c/a>, sells millions of bottles a year. Officials say they test their tea and know it contains at least two important strains of good bacteria.\u003c/p>\n\u003cp>But that may not be the case for all products now available in supermarkets.\u003c/p>\n\u003cp>And if you brew it at home, dietitian Giancoli has a warning: \"You've got to have really very sanitary conditions and know what you're doing.\" Otherwise, she says, your tea could get contaminated by not so friendly — or even \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\">harmful\u003c/a> — bacteria.\u003c/p>\n\u003cp>In stores, the bottled versions are produced in carefully controlled environments and are likely safe. So if you like the idea of kombucha and if it makes you feel better or more energetic, then there's probably \"no harm\" in drinking it, nutritionist Reinagel says.\u003c/p>\n\u003cp>As for the extraordinary health claims — we'll just have to wait until researchers test them out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It smells like vinegar and tastes like spoiled cider. But fans of the fermented tea say that kombucha helps fight off diseases and aging. Sounds fantastical? Well, it probably is. At this point, scientists still know little about kombucha's health effects.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71291\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\" alt=\"Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>Chances are, you've seen it in your local grocery store. Maybe you've even mustered the courage to taste it — or at least take a whiff.\u003c/p>\n\u003cp>Once mostly a product of health food stores and hippies' kitchens, \u003ca href=\"http://www.mayoclinic.com/health/kombucha-tea/AN01658\">kombucha tea\u003c/a> is now commercially available in many major grocery stores.\u003c/p>\n\u003cp>And people aren't necessarily scooping it up for its flavor. Its taste has been described as somewhere between vinegar soda and carbonated apple cider.\u003c/p>\n\u003cfigure id=\"attachment_71292\" class=\"wp-caption alignleft\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\" alt='The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov' width=\"374\" height=\"500\" class=\"size-full wp-image-71292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>So why shell out \u003ca href=\"http://www.foodservicedirect.com/product.cfm/p/167642/GTs-Enlightened-Organic-Raw-Kombucha.htm\">$4\u003c/a> bucks for a small bottle of the stinky tea?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many folks are banking on the potential health benefits of kombucha, including disease prevention, energy improvement and perhaps even turning back the clock and inhibiting aging.\u003c/p>\n\u003cp>\"I've seen claims that kombucha might help kill cancer, is a powerful detoxifier, even a fountain of youth,\" says \u003ca href=\"http://www.quickanddirtytips.com/nutrition-diva\">Monica Reinagel\u003c/a>, a nutritionist and creator of the podcast Nutrition Diva.\u003c/p>\n\u003cp>Sound fantastical? Well, it probably is.\u003c/p>\n\u003cp>The bottom line is that we know very little about kombucha and how it may affect health.\u003c/p>\n\u003cp>\"There is really very little evidence to support any kind of claims about kombucha tea,\" says \u003ca href=\"http://www.eatright.org/Media/Spokespeople.aspx?id=6963\">Andrea Giancoli\u003c/a>, spokesperson for the Academy of Nutrition and Dietetics. \"So we don't know if it does anything at all.\"\u003c/p>\n\u003cp>Nevertheless, most kombucha drinks contain live bacteria. And evidence is mounting that friendly bacteria or \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=156461382\">probiotics\u003c/a> aide digestion and possibly even strengthens the immune system.\u003c/p>\n\u003cp>These good bugs \"actually live inside of us and help digest our food, digesting particles we can't digest on our own,\" nutritionist Reinagel says. \"And they actually produce certain nutrients for us, which is a very nice trick.\"\u003c/p>\n\u003cp>Kombucha was popular back in the early '90s, when health-minded consumers produced the tea in their home kitchens. Many HIV-positive individuals consumed it in hopes of boosting their immune systems.\u003c/p>\n\u003cp>The process of making kombucha is fairly simple. Black or green tea is sweetened with sugar. A concoction of bacteria and yeast is added. The mixture is then fermented in a glass or ceramic container for at least a week.\u003c/p>\n\u003cp>During this time, microbe production speeds up as the bacteria feast on the added sugar, grow and multiply. The end result looks like a rubbery disc that forms on top of the tea, called the SCOBY, or \"symbiotic colony of bacteria and yeast.\"\u003c/p>\n\u003cp>It's a thriving colony of microorganisms — billions of them, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0023643897903546\">converting\u003c/a> sugar into vinegar and other aromatic compounds. The sheer number of bacteria makes it very difficult to know for sure if the concoction includes only the friendly, good bacteria.\u003c/p>\n\u003cp>One of the most popular brands of kombucha tea, \u003ca href=\"http://www.synergydrinks.com/\">GT's Kombucha\u003c/a>, sells millions of bottles a year. Officials say they test their tea and know it contains at least two important strains of good bacteria.\u003c/p>\n\u003cp>But that may not be the case for all products now available in supermarkets.\u003c/p>\n\u003cp>And if you brew it at home, dietitian Giancoli has a warning: \"You've got to have really very sanitary conditions and know what you're doing.\" Otherwise, she says, your tea could get contaminated by not so friendly — or even \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\">harmful\u003c/a> — bacteria.\u003c/p>\n\u003cp>In stores, the bottled versions are produced in carefully controlled environments and are likely safe. So if you like the idea of kombucha and if it makes you feel better or more energetic, then there's probably \"no harm\" in drinking it, nutritionist Reinagel says.\u003c/p>\n\u003cp>As for the extraordinary health claims — we'll just have to wait until researchers test them out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>You'll never be at a loss for finding a good cup of coffee in Oakland as there's a wealth of places to choose from such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">Cro Cafe\u003c/a>, \u003ca href=\"http://www.awakencafe.com/\" target=\"_blank\">Awaken Cafe\u003c/a>, \u003ca href=\"http://bicacoffeehouse.com/\" target=\"_blank\">Bica Coffeehouse\u003c/a>\u003cstrong>, \u003c/strong>\u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>\u003cstrong> \u003c/strong>and \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a>, to name a few. As an avid cyclist, a good jolt of caffeine in the morning helps energize me for a long ride. (I've combined my love for cycling and coffee by leading an annual \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">Coffee Ride\u003c/a> with my friend Pamela. Last year we pedaled to longtime local favorites \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.farleyscoffee.com/oakland.html\" target=\"_blank\">Farley's East\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>, \u003ca href=\"http://www.colecoffee.com/\" target=\"_blank\">Cole Coffee\u003c/a> and \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with a stop at Berkeley's \u003ca href=\"http://www.local123cafe.com/\" target=\"_blank\">Local 123\u003c/a>.) Here's five cafes throughout Oakland that make a fine brew. Let us know where you go for a cuppa joe in the comments. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70224,70226,70227,70225,70228,70229\" exclude=\"70205,70204,70206,70207,70208,70209, 70241,70654,70655,70656,70657,70658,70659,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739,70834,70835,70836,70837,70838,70839\" width=\"1000\"]\u003c/p>\n\u003cp>Look no further if you want tasty vegan baked goods, sweets, savory dishes and more. While they don't prominently advertise the fact that they're a 100% vegan cafe, Timeless eschews animal-based products -- but my almond-milk cappuccino (made with \u003ca href=\"https://sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a>) was just as wonderful sans dairy. Check their \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Facebook page\u003c/a> to see what they're serving up for their daily lunch and weekend brunch specials.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://timelesscoffeeroasters.com/\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003c/strong>\u003cbr>\n4252 Piedmont Ave. [\u003ca href=\"http://goo.gl/tZ1ube\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 985-1360\u003cbr>\nHours: Mon-Sat 7am-6pm; Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70654,70655,70656,70657,70658,70659\" exclude=\"70224,70226,70227,70225,70228,70229,70241,70205,70204,70206,70207,70208,70209,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739,70834,70835,70836,70837,70838,70839\" width=\"1000\"]\u003c/p>\n\u003cp>Located right next door to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/24/a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern/\" target=\"_blank\">Tribune Tavern\u003c/a> in downtown Oakland, Modern Coffee serves up coffee and sells beans from local purveyors such as \u003ca href=\"https://www.chromaticcoffee.com/\" target=\"_blank\">Chromatic Coffee\u003c/a>, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture\u003c/a>, \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Caffe\u003c/a>, \u003ca href=\"https://www.stumptowncoffee.com/\" target=\"_blank\">Stumptown\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a>. (They now roast their own, too.) They didn't have any treats available when I popped by in the late afternoon, but \u003ca href=\"http://starterbakery.com/\" target=\"_blank\">Starter Bakery\u003c/a>, \u003ca href=\"http://hopkinsbakery.com/\" target=\"_blank\">Hopkins Street Bakery\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/boogie-woogie-bagel-boy-alameda\" target=\"_blank\">Boogie Woogie Bagel Boy\u003c/a> provide baked goods for weekday 9-5 workers in search of a quick breakfast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.moderncoffeeoakland.com/\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\n\u003c/strong>Tribune Tower, 411 13th St. [\u003ca href=\"http://goo.gl/lpTaoh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8000\u003cbr>\nHours: Mon-Fri 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/moderncoffee\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/moderncoffee\" target=\"_blank\">@moderncoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70834,70835,70836,70837,70838,70839\" exclude=\"70224,70226,70227,70225,70228,70229,70241,70205,70204,70206,70207,70208,70209,70654,70655,70656,70657,70658,70659,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739\" width=\"1000\"]\u003c/p>\n\u003cp>A tiny nook that's adjacent to one of my favorite neighborhood bike shops, \u003ca href=\"http://www.wearemanifesto.com/\" target=\"_blank\">Manifesto Bicycles\u003c/a>, SubRosa keeps it simple with a limited menu of tea, pastries and beverages made with \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel Coffee\u003c/a>. You can also buy bags of Four Barrel to go or take home craftsy items such as Pendleton wool cozies. Enjoy your espresso in the sunshine and lounge in the parklet that's located directly in front of the shop, or if you prefer a quieter seating, head to the secluded tables in the back of the cafe. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.subrosacoffee.com/\" target=\"_blank\">SubRosa\u003c/a>\u003c/strong>\u003cbr>\n419 40th St. [\u003ca href=\"http://goo.gl/OOzrOV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2030\u003cbr>\nHours: Mon-Thu 7am-5pm; Fri 7am-6pm; Sat 7:30am-6pm; Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SubRosa-Coffee/138087235990?ref=ts\" target=\"_blank\">SubRosa Coffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53331,53341,53384,53301,53299,53302,53307, 53309,53324,53332,53333,53340,53336,53316,53329,53337,53306,53317\"]\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is North Oakland’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">CRO Cafe\u003c/a>. A custom furniture maker and fabricator, owner \u003ca href=\"http://www.oldaniartstudio.com/\" target=\"_blank\">Luigi Oldani\u003c/a> also designed and crafted the elegant furnishings in his studio. Brewing up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> -- Oldani attended their training sessions before he founded his business -- there's cold-brew, drip coffee and espresso drinks made with Cro Cafe's vintage La San Marco machine. An assortment of freshly baked foods is also available for purchase.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luigioldani.org/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nOther location: Currently serving from their cart at 1603 San Pablo Ave. Berkeley, CA 94702 in front of Acme Bakery, mornings until 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82901,82893,82892,82894,82896,82897,82909,82907,82906,82902,82903,82904\"]\u003c/p>\n\u003cp>Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space in Uptown Oakland. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/06/coloso-coffee-a-colossal-caffeinated-experience-in-a-tiny-uptown-oakland-space/\" target=\"_blank\">Friends for over 15 years\u003c/a> since they originally met in Lima, Peru, co-owners Renzo Gianella and Jose Posadas launched their venture in 2014. They serve Portland's \u003ca href=\"http://www.heartroasters.com/\" target=\"_blank\">Heart Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks. Coloso also sells freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The listings previously included in this post, Monkey Forest Road and Barkada, are now closed. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You'll never be at a loss for finding a good cup of coffee in Oakland as there's a wealth of places to choose from such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">Cro Cafe\u003c/a>, \u003ca href=\"http://www.awakencafe.com/\" target=\"_blank\">Awaken Cafe\u003c/a>, \u003ca href=\"http://bicacoffeehouse.com/\" target=\"_blank\">Bica Coffeehouse\u003c/a>\u003cstrong>, \u003c/strong>\u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>\u003cstrong> \u003c/strong>and \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a>, to name a few. As an avid cyclist, a good jolt of caffeine in the morning helps energize me for a long ride. (I've combined my love for cycling and coffee by leading an annual \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">Coffee Ride\u003c/a> with my friend Pamela. Last year we pedaled to longtime local favorites \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.farleyscoffee.com/oakland.html\" target=\"_blank\">Farley's East\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>, \u003ca href=\"http://www.colecoffee.com/\" target=\"_blank\">Cole Coffee\u003c/a> and \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with a stop at Berkeley's \u003ca href=\"http://www.local123cafe.com/\" target=\"_blank\">Local 123\u003c/a>.) Here's five cafes throughout Oakland that make a fine brew. Let us know where you go for a cuppa joe in the comments. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Look no further if you want tasty vegan baked goods, sweets, savory dishes and more. While they don't prominently advertise the fact that they're a 100% vegan cafe, Timeless eschews animal-based products -- but my almond-milk cappuccino (made with \u003ca href=\"https://sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a>) was just as wonderful sans dairy. Check their \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Facebook page\u003c/a> to see what they're serving up for their daily lunch and weekend brunch specials.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://timelesscoffeeroasters.com/\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003c/strong>\u003cbr>\n4252 Piedmont Ave. [\u003ca href=\"http://goo.gl/tZ1ube\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 985-1360\u003cbr>\nHours: Mon-Sat 7am-6pm; Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located right next door to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/24/a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern/\" target=\"_blank\">Tribune Tavern\u003c/a> in downtown Oakland, Modern Coffee serves up coffee and sells beans from local purveyors such as \u003ca href=\"https://www.chromaticcoffee.com/\" target=\"_blank\">Chromatic Coffee\u003c/a>, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture\u003c/a>, \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Caffe\u003c/a>, \u003ca href=\"https://www.stumptowncoffee.com/\" target=\"_blank\">Stumptown\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a>. (They now roast their own, too.) They didn't have any treats available when I popped by in the late afternoon, but \u003ca href=\"http://starterbakery.com/\" target=\"_blank\">Starter Bakery\u003c/a>, \u003ca href=\"http://hopkinsbakery.com/\" target=\"_blank\">Hopkins Street Bakery\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/boogie-woogie-bagel-boy-alameda\" target=\"_blank\">Boogie Woogie Bagel Boy\u003c/a> provide baked goods for weekday 9-5 workers in search of a quick breakfast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.moderncoffeeoakland.com/\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\n\u003c/strong>Tribune Tower, 411 13th St. [\u003ca href=\"http://goo.gl/lpTaoh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8000\u003cbr>\nHours: Mon-Fri 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/moderncoffee\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/moderncoffee\" target=\"_blank\">@moderncoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tiny nook that's adjacent to one of my favorite neighborhood bike shops, \u003ca href=\"http://www.wearemanifesto.com/\" target=\"_blank\">Manifesto Bicycles\u003c/a>, SubRosa keeps it simple with a limited menu of tea, pastries and beverages made with \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel Coffee\u003c/a>. You can also buy bags of Four Barrel to go or take home craftsy items such as Pendleton wool cozies. Enjoy your espresso in the sunshine and lounge in the parklet that's located directly in front of the shop, or if you prefer a quieter seating, head to the secluded tables in the back of the cafe. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.subrosacoffee.com/\" target=\"_blank\">SubRosa\u003c/a>\u003c/strong>\u003cbr>\n419 40th St. [\u003ca href=\"http://goo.gl/OOzrOV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2030\u003cbr>\nHours: Mon-Thu 7am-5pm; Fri 7am-6pm; Sat 7:30am-6pm; Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SubRosa-Coffee/138087235990?ref=ts\" target=\"_blank\">SubRosa Coffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is North Oakland’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">CRO Cafe\u003c/a>. A custom furniture maker and fabricator, owner \u003ca href=\"http://www.oldaniartstudio.com/\" target=\"_blank\">Luigi Oldani\u003c/a> also designed and crafted the elegant furnishings in his studio. Brewing up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> -- Oldani attended their training sessions before he founded his business -- there's cold-brew, drip coffee and espresso drinks made with Cro Cafe's vintage La San Marco machine. An assortment of freshly baked foods is also available for purchase.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luigioldani.org/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nOther location: Currently serving from their cart at 1603 San Pablo Ave. Berkeley, CA 94702 in front of Acme Bakery, mornings until 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space in Uptown Oakland. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/06/coloso-coffee-a-colossal-caffeinated-experience-in-a-tiny-uptown-oakland-space/\" target=\"_blank\">Friends for over 15 years\u003c/a> since they originally met in Lima, Peru, co-owners Renzo Gianella and Jose Posadas launched their venture in 2014. They serve Portland's \u003ca href=\"http://www.heartroasters.com/\" target=\"_blank\">Heart Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks. Coloso also sells freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The listings previously included in this post, Monkey Forest Road and Barkada, are now closed. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Now A Test Can Tell If Your Pricey Cup Of Cat Poop Coffee Is Fake",
"title": "Now A Test Can Tell If Your Pricey Cup Of Cat Poop Coffee Is Fake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69395\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-civet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-civet.jpg\" alt=\"A civet cat eats red coffee cherries at a farm in Bondowoso, Indonesia. Despite their name, civets are more closely related to meerkats and mongooses than cats. Photo: Ulet Ifansasti/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-69395\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A civet cat eats red coffee cherries at a farm in Bondowoso, Indonesia. Despite their name, civets are more closely related to meerkats and mongooses than cats. Photo: Ulet Ifansasti/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/02/218232266/is-your-pricey-cup-of-cat-poop-coffee-fake-there-s-a-test-for-that\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>From gross to gourmet. That pretty much sums up civet poop coffee.\u003c/p>\n\u003cfigure id=\"attachment_69387\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/71893965-763a1d6c993bedf4eaef21680d56823b2ebdad1c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/71893965-763a1d6c993bedf4eaef21680d56823b2ebdad1c.jpg\" alt=\"Civet feces are collected and cleaned for the beans, which are naturally fermented during digestion. Photo: AFP/AFP/Getty Images \" width=\"200\" height=\"133\" class=\"size-full wp-image-69387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Civet feces are collected and cleaned for the beans, which are naturally fermented during digestion. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The beans are literally harvested from the feces of the tree-dwelling civet cat in Indonesia. The idea is that a trip through the animal's digestive tract partially ferments the beans and imparts a much-sought-after flavor to the coffee.\u003c/p>\n\u003cp>The exotic processing makes the coffee, called Kopi Luwak, exceptionally rare — and expensive: Think \u003ca href=\"http://www.deandeluca.com/kopi-luwak-gourmet-coffee.aspx\">$600 per pound\u003c/a>. And thus, experts suspect that much of what's sold as civet coffee on the market is actually either \u003ca href=\"http://www.nytimes.com/2010/04/18/world/asia/18civetcoffee.html?pagewanted=all\">fake\u003c/a> or made from low-grade beans.\u003c/p>\n\u003cp>Now biotechnologists in Japan have \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf401819s?prevSearch=civet&searchHistoryKey=\">developed\u003c/a> the first chemical test to differentiate predigested coffee plucked from civet poop from regular beans picked from trees. In the process, the team also uncovered some clues about why Kopi Luwak is one of the most prized coffees in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's been a big debate here in the U.S. about whether the strange brew is worth the hefty price tag, not to mention the cruel conditions in which \u003ca href=\"http://newsfeed.time.com/2012/11/25/worlds-priciest-coffee-marred-by-abuse-allegations/\">civets are farmed\u003c/a> to produce it. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69396\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-compare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-compare.jpg\" alt=\"Much ado about nothing? Left: civet poop coffee beans. Right: a cup of java brewed from the stuff. Photo: Claire O'Neill/NPR\" width=\"300\" height=\"113\" class=\"size-full wp-image-69396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Much ado about nothing? Left: civet poop coffee beans. Right: a cup of java brewed from the stuff. Photo: Claire O'Neill/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some professional coffee buyers call \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/20/161478954/heres-the-scoop-on-cat-poop-coffee\">Kopi Luwak\u003c/a> a gimmick and think its quality doesn't stand up to the hype. \"One of the strongest arguments against this coffee — and one that seems to meet a general consensus within the industry — is that it just tastes bad,\" Lily Kubota, of the Specialty Coffee Association of America, \u003ca href=\"http://www.scaa.org/chronicle/2011/11/02/the-value-of-a-good-story-or-how-to-turn-poop-into-gold/\">wrote\u003c/a> on the society's website.\u003c/p>\n\u003cp>But biotechnologist \u003ca href=\"https://sites.google.com/site/fukusakilabhomepageeng/english-page/members/staffs-and-students/putri-sastia-prama\">Sastia Prama Putri\u003c/a>, of Osaki University in Japan, couldn't disagree more. \"Kopi Luwak is exquisite,\" she tells The Salt. \"I normally can't drink black coffee. I need milk and sugar. But I can drink Kopi Luwak black.\"\u003c/p>\n\u003cp>Putri argues that counterfeit coffees are giving the civet poop coffee a bad name. So she and her colleagues in the lab of \u003ca href=\"https://sites.google.com/site/fukusakilabhomepageeng/english-page/members/staffs-and-students/putri-sastia-prama\">Eiichiro Fukusaki\u003c/a> went searching for a chemical fingerprint that could uniquely identify the gut-processed beans. \"We want to be sure people around the world can try the real Kopi Luwak,\" she says.\u003c/p>\n\u003cp>The team ground up 21 different coffees from Indonesia, including seven Kopi Luwak varieties, and then measured the flavor compounds inside the beans.\u003c/p>\n\u003cp>Fans of civet coffee, like Putri, say it's smoother and less bitter than a regular cup of Joe. But her team's testing found that predigestion of the beans in the civet's gut didn't significantly alter the compounds that contribute to coffee's bitterness, like quinic acid, caffeine and caffeic acid.\u003c/p>\n\u003cp>What the predigestion \u003cem>did\u003c/em> change was the citric acid levels present in the ground-up beans. The gastric juices and enzymes in the civet's gut boosted citrus acid levels twofold, Putri says.\u003c/p>\n\u003cp>By measuring the citric acid concentration, together with that of malic acid and the ratio of two other compounds (pyroglutamic acid and inositol for all your flavor buffs), the team could successfully separate the real McCoy coffee from the fakes. They \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf401819s?prevSearch=civet&searchHistoryKey=\">reported\u003c/a> their findings in the \u003cem>Journal of Agricultural and Food Chemistry.\u003c/em>\u003c/p>\n\u003cp>So could a boost in citrus acid be the secret behind Kopi Luwak's appeal? Perhaps, says coffee buyer Mark Overly, who runs \u003ca href=\"http://kaladicoffee.com/\">Kaladi Coffee Roasters\u003c/a> in Denver, Colo., and blogs at \u003ca href=\"http://kaladicoffee.blogspot.com/\">The Coffee Heretic\u003c/a>.\u003c/p>\n\u003cp>\"Citric acid is highly prized in coffee,\" Overly says. \"It has a nice lemony quality. It brightens a cup of coffee and makes it more lively — much like with a good glass of orange juice.\"\u003c/p>\n\u003cp>Ironically, he says, citric acid is an indicator that the beans are fresh and clean. \"Having more of it in the civet coffee seems counter to what I thought sitting around in the cat's digestive tract would do,\" he says.\u003c/p>\n\u003cp>But still, the extra acid doesn't change Overly's mind about the civet poop coffee: He refuses to touch the stuff. \"I won't taste it. I won't put it in my roaster,\" he says adamantly. \"It goes against my philosophy about having clean coffee\" — by which he means the unadulterated flavor of pure coffee beans.\u003c/p>\n\u003cp>Although he's never tried civet poop coffee, Overly says he was turned off by the thought of it — or really, the stench of it — 20 years ago. \"Back in 1993, I helped an Indonesian farmer transport some of the civet coffee, and I remember the reek that came off the bags of beans,\" he says. \"Even after the beans were cleaned, they had a wretched smell. I remember thinking, 'People drink this? Are you kidding me?' \" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The world's most expensive coffee can cost $600 a pound, and it comes from — there's no delicate way to put it — civet poop. But how do you know if what you're shelling out for is the real deal? Chemists have come up with the world's first cat poop coffee test.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69395\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-civet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-civet.jpg\" alt=\"A civet cat eats red coffee cherries at a farm in Bondowoso, Indonesia. Despite their name, civets are more closely related to meerkats and mongooses than cats. Photo: Ulet Ifansasti/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-69395\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A civet cat eats red coffee cherries at a farm in Bondowoso, Indonesia. Despite their name, civets are more closely related to meerkats and mongooses than cats. Photo: Ulet Ifansasti/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/02/218232266/is-your-pricey-cup-of-cat-poop-coffee-fake-there-s-a-test-for-that\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>From gross to gourmet. That pretty much sums up civet poop coffee.\u003c/p>\n\u003cfigure id=\"attachment_69387\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/71893965-763a1d6c993bedf4eaef21680d56823b2ebdad1c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/71893965-763a1d6c993bedf4eaef21680d56823b2ebdad1c.jpg\" alt=\"Civet feces are collected and cleaned for the beans, which are naturally fermented during digestion. Photo: AFP/AFP/Getty Images \" width=\"200\" height=\"133\" class=\"size-full wp-image-69387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Civet feces are collected and cleaned for the beans, which are naturally fermented during digestion. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The beans are literally harvested from the feces of the tree-dwelling civet cat in Indonesia. The idea is that a trip through the animal's digestive tract partially ferments the beans and imparts a much-sought-after flavor to the coffee.\u003c/p>\n\u003cp>The exotic processing makes the coffee, called Kopi Luwak, exceptionally rare — and expensive: Think \u003ca href=\"http://www.deandeluca.com/kopi-luwak-gourmet-coffee.aspx\">$600 per pound\u003c/a>. And thus, experts suspect that much of what's sold as civet coffee on the market is actually either \u003ca href=\"http://www.nytimes.com/2010/04/18/world/asia/18civetcoffee.html?pagewanted=all\">fake\u003c/a> or made from low-grade beans.\u003c/p>\n\u003cp>Now biotechnologists in Japan have \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf401819s?prevSearch=civet&searchHistoryKey=\">developed\u003c/a> the first chemical test to differentiate predigested coffee plucked from civet poop from regular beans picked from trees. In the process, the team also uncovered some clues about why Kopi Luwak is one of the most prized coffees in the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's been a big debate here in the U.S. about whether the strange brew is worth the hefty price tag, not to mention the cruel conditions in which \u003ca href=\"http://newsfeed.time.com/2012/11/25/worlds-priciest-coffee-marred-by-abuse-allegations/\">civets are farmed\u003c/a> to produce it. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69396\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-compare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/catpoop-coffee-compare.jpg\" alt=\"Much ado about nothing? Left: civet poop coffee beans. Right: a cup of java brewed from the stuff. Photo: Claire O'Neill/NPR\" width=\"300\" height=\"113\" class=\"size-full wp-image-69396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Much ado about nothing? Left: civet poop coffee beans. Right: a cup of java brewed from the stuff. Photo: Claire O'Neill/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some professional coffee buyers call \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/20/161478954/heres-the-scoop-on-cat-poop-coffee\">Kopi Luwak\u003c/a> a gimmick and think its quality doesn't stand up to the hype. \"One of the strongest arguments against this coffee — and one that seems to meet a general consensus within the industry — is that it just tastes bad,\" Lily Kubota, of the Specialty Coffee Association of America, \u003ca href=\"http://www.scaa.org/chronicle/2011/11/02/the-value-of-a-good-story-or-how-to-turn-poop-into-gold/\">wrote\u003c/a> on the society's website.\u003c/p>\n\u003cp>But biotechnologist \u003ca href=\"https://sites.google.com/site/fukusakilabhomepageeng/english-page/members/staffs-and-students/putri-sastia-prama\">Sastia Prama Putri\u003c/a>, of Osaki University in Japan, couldn't disagree more. \"Kopi Luwak is exquisite,\" she tells The Salt. \"I normally can't drink black coffee. I need milk and sugar. But I can drink Kopi Luwak black.\"\u003c/p>\n\u003cp>Putri argues that counterfeit coffees are giving the civet poop coffee a bad name. So she and her colleagues in the lab of \u003ca href=\"https://sites.google.com/site/fukusakilabhomepageeng/english-page/members/staffs-and-students/putri-sastia-prama\">Eiichiro Fukusaki\u003c/a> went searching for a chemical fingerprint that could uniquely identify the gut-processed beans. \"We want to be sure people around the world can try the real Kopi Luwak,\" she says.\u003c/p>\n\u003cp>The team ground up 21 different coffees from Indonesia, including seven Kopi Luwak varieties, and then measured the flavor compounds inside the beans.\u003c/p>\n\u003cp>Fans of civet coffee, like Putri, say it's smoother and less bitter than a regular cup of Joe. But her team's testing found that predigestion of the beans in the civet's gut didn't significantly alter the compounds that contribute to coffee's bitterness, like quinic acid, caffeine and caffeic acid.\u003c/p>\n\u003cp>What the predigestion \u003cem>did\u003c/em> change was the citric acid levels present in the ground-up beans. The gastric juices and enzymes in the civet's gut boosted citrus acid levels twofold, Putri says.\u003c/p>\n\u003cp>By measuring the citric acid concentration, together with that of malic acid and the ratio of two other compounds (pyroglutamic acid and inositol for all your flavor buffs), the team could successfully separate the real McCoy coffee from the fakes. They \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf401819s?prevSearch=civet&searchHistoryKey=\">reported\u003c/a> their findings in the \u003cem>Journal of Agricultural and Food Chemistry.\u003c/em>\u003c/p>\n\u003cp>So could a boost in citrus acid be the secret behind Kopi Luwak's appeal? Perhaps, says coffee buyer Mark Overly, who runs \u003ca href=\"http://kaladicoffee.com/\">Kaladi Coffee Roasters\u003c/a> in Denver, Colo., and blogs at \u003ca href=\"http://kaladicoffee.blogspot.com/\">The Coffee Heretic\u003c/a>.\u003c/p>\n\u003cp>\"Citric acid is highly prized in coffee,\" Overly says. \"It has a nice lemony quality. It brightens a cup of coffee and makes it more lively — much like with a good glass of orange juice.\"\u003c/p>\n\u003cp>Ironically, he says, citric acid is an indicator that the beans are fresh and clean. \"Having more of it in the civet coffee seems counter to what I thought sitting around in the cat's digestive tract would do,\" he says.\u003c/p>\n\u003cp>But still, the extra acid doesn't change Overly's mind about the civet poop coffee: He refuses to touch the stuff. \"I won't taste it. I won't put it in my roaster,\" he says adamantly. \"It goes against my philosophy about having clean coffee\" — by which he means the unadulterated flavor of pure coffee beans.\u003c/p>\n\u003cp>Although he's never tried civet poop coffee, Overly says he was turned off by the thought of it — or really, the stench of it — 20 years ago. \"Back in 1993, I helped an Indonesian farmer transport some of the civet coffee, and I remember the reek that came off the bags of beans,\" he says. \"Even after the beans were cleaned, they had a wretched smell. I remember thinking, 'People drink this? Are you kidding me?' \" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Many Cups of Coffee Per Day Are Too Many?",
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"content": "\u003cfigure id=\"attachment_68418\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/coffee-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/coffee-full.jpg\" alt=\"A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: Benjamin Morris/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: Benjamin Morris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/17/212710767/how-many-cups-of-coffee-per-day-is-too-many\">The Salt at NPR Food\u003c/a> (8/17/2013)\u003c/p>\n\u003cp>That morning cup of Joe is a daily, practically sacred ritual for many of us. A large body of research has confirmed that a coffee habit is perfectly fine for most people, and may even have some health benefits – from fighting \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/09/27/140837983/caffeinated-women-may-be-fighting-depression-with-every-cup\">depression in women\u003c/a> to lowering the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/15/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk/\">risk of stroke\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/health/2011/05/18/136402267/coffee-lowers-risk-of-deadliest-prostate-cancer\">prostate cancer.\u003c/a>\u003c/p>\n\u003cp>But is there too much of a good thing?\u003c/p>\n\u003cp>A \u003ca href=\"http://www.mayoclinicproceedings.org/webfiles/images/journals/jmcp/jmcp_ft88_9_1.pdf\">study\u003c/a> published this week in \u003cem>Mayo Clinic Proceedings\u003c/em> suggests that when it comes to coffee, too much appears to be more than 28 cups per week, at least if you are under 55.\u003c/p>\n\u003cp>The researchers found that younger men who passed the 28-cup weekly threshold – which works out to about four cups per day – had a 56 percent increased risk of death from all causes. Younger women who were heavy coffee drinkers had a greater than two-fold increased mortality risk. A cup was defined as eight ounces of coffee.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The older people, over 55, were not affected by these high amounts of coffee,\" study co-author Dr. Chip Lavie, a cardiologist at the \u003ca href=\"http://www.ochsner.org/services/heart_vascular/\">John Ochsner Heart and Vascular Institute\u003c/a> in New Orleans, said in a video statement.\u003c/p>\n\u003cp>Now, these findings left us scratching our heads here at The Salt, where we've reported in the past on many of the health benefits linked with coffee drinking. Turns out, we are not alone.\u003c/p>\n\u003cp>\"This result is surprising,\" \u003ca href=\"http://www.hsph.harvard.edu/rob-van-dam/\">Rob van Dam\u003c/a>, an epidemiologist at the Harvard School of Public Health, told me via email, \"because results from other cohort studies in U.S. men and women suggest that coffee consumption is associated with a slightly lower risk of premature mortality.\"\u003c/p>\n\u003cp>In fact, van Dam's \u003ca href=\"http://www.hsph.harvard.edu/rob-van-dam/\">own research\u003c/a> has found no increased risk of death from any cause in people who drank up to six eight-ounce cups of coffee per day. And last year, \u003ca href=\"http://www.nejm.org/doi/pdf/10.1056/NEJMoa1112010\">research\u003c/a> published in the \u003cem>New England Journal of Medicine\u003c/em> suggested that people with a daily coffee habit had a lower risk of dying during the 14-year study period than those who abstained.\u003c/p>\n\u003cp>What's more, van Dam notes that recent studies have suggested that coffee consumption does not increase the risk of dying from heart disease, stroke or cancers – all major causes of death. That body of research, he tells us, is \"reassuring.\"\u003c/p>\n\u003cp>So what accounts for the increased mortality seen among heavy coffee drinkers in the new study? The data set used provides clues.\u003c/p>\n\u003cp>Lavie and his colleagues looked at data for more than 40,000 people, ages 20 to 87, who were enrolled as part of the Aerobics Center Longitudinal Study, a long-term study conducted between 1971 and 2002. The researchers followed up with the participants for 17 years on average. But they were only asked about their coffee consumption once – so, as Lavie himself notes, we don't know how their coffee habits changed over time.\u003c/p>\n\u003cp>Another limiting factor: smoking. Heavy coffee drinkers in the study were more likely to be smokers – which makes sense, since the data were collected beginning more than 40 years ago. Van Dam thinks the research didn't do enough to control for smoking. In fact, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/15/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk/\">previously reported\u003c/a>, lots of studies in the 1980s failed to control for the link between coffee drinking and smoking, which is one big reason why early research appeared to give coffee a bad rep. Evidence suggesting health benefits from coffee began to emerge only as studies separated the two habits.\u003c/p>\n\u003cp>So, what's the bottom line for coffee drinkers?\u003c/p>\n\u003cp>Lavie says his findings suggest that sipping two to three cups per day is pretty safe, and possibly beneficial. But Van Dam notes that if you're generally healthy (and not pregnant or nursing), the \"totality of the evidence\" suggests that four cups of Joe per day shouldn't be harmful.\u003c/p>\n\u003cp>But of course, don't forget to listen to your body.\u003c/p>\n\u003cp>\"If people think they experience detrimental symptoms related to too much caffeine, such as difficulty sleeping or nervousness,\" says van Dam, \"they should try reducing their intake.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68418\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/coffee-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/coffee-full.jpg\" alt=\"A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: Benjamin Morris/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: Benjamin Morris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/17/212710767/how-many-cups-of-coffee-per-day-is-too-many\">The Salt at NPR Food\u003c/a> (8/17/2013)\u003c/p>\n\u003cp>That morning cup of Joe is a daily, practically sacred ritual for many of us. A large body of research has confirmed that a coffee habit is perfectly fine for most people, and may even have some health benefits – from fighting \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/09/27/140837983/caffeinated-women-may-be-fighting-depression-with-every-cup\">depression in women\u003c/a> to lowering the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/15/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk/\">risk of stroke\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/health/2011/05/18/136402267/coffee-lowers-risk-of-deadliest-prostate-cancer\">prostate cancer.\u003c/a>\u003c/p>\n\u003cp>But is there too much of a good thing?\u003c/p>\n\u003cp>A \u003ca href=\"http://www.mayoclinicproceedings.org/webfiles/images/journals/jmcp/jmcp_ft88_9_1.pdf\">study\u003c/a> published this week in \u003cem>Mayo Clinic Proceedings\u003c/em> suggests that when it comes to coffee, too much appears to be more than 28 cups per week, at least if you are under 55.\u003c/p>\n\u003cp>The researchers found that younger men who passed the 28-cup weekly threshold – which works out to about four cups per day – had a 56 percent increased risk of death from all causes. Younger women who were heavy coffee drinkers had a greater than two-fold increased mortality risk. A cup was defined as eight ounces of coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The older people, over 55, were not affected by these high amounts of coffee,\" study co-author Dr. Chip Lavie, a cardiologist at the \u003ca href=\"http://www.ochsner.org/services/heart_vascular/\">John Ochsner Heart and Vascular Institute\u003c/a> in New Orleans, said in a video statement.\u003c/p>\n\u003cp>Now, these findings left us scratching our heads here at The Salt, where we've reported in the past on many of the health benefits linked with coffee drinking. Turns out, we are not alone.\u003c/p>\n\u003cp>\"This result is surprising,\" \u003ca href=\"http://www.hsph.harvard.edu/rob-van-dam/\">Rob van Dam\u003c/a>, an epidemiologist at the Harvard School of Public Health, told me via email, \"because results from other cohort studies in U.S. men and women suggest that coffee consumption is associated with a slightly lower risk of premature mortality.\"\u003c/p>\n\u003cp>In fact, van Dam's \u003ca href=\"http://www.hsph.harvard.edu/rob-van-dam/\">own research\u003c/a> has found no increased risk of death from any cause in people who drank up to six eight-ounce cups of coffee per day. And last year, \u003ca href=\"http://www.nejm.org/doi/pdf/10.1056/NEJMoa1112010\">research\u003c/a> published in the \u003cem>New England Journal of Medicine\u003c/em> suggested that people with a daily coffee habit had a lower risk of dying during the 14-year study period than those who abstained.\u003c/p>\n\u003cp>What's more, van Dam notes that recent studies have suggested that coffee consumption does not increase the risk of dying from heart disease, stroke or cancers – all major causes of death. That body of research, he tells us, is \"reassuring.\"\u003c/p>\n\u003cp>So what accounts for the increased mortality seen among heavy coffee drinkers in the new study? The data set used provides clues.\u003c/p>\n\u003cp>Lavie and his colleagues looked at data for more than 40,000 people, ages 20 to 87, who were enrolled as part of the Aerobics Center Longitudinal Study, a long-term study conducted between 1971 and 2002. The researchers followed up with the participants for 17 years on average. But they were only asked about their coffee consumption once – so, as Lavie himself notes, we don't know how their coffee habits changed over time.\u003c/p>\n\u003cp>Another limiting factor: smoking. Heavy coffee drinkers in the study were more likely to be smokers – which makes sense, since the data were collected beginning more than 40 years ago. Van Dam thinks the research didn't do enough to control for smoking. In fact, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/15/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk/\">previously reported\u003c/a>, lots of studies in the 1980s failed to control for the link between coffee drinking and smoking, which is one big reason why early research appeared to give coffee a bad rep. Evidence suggesting health benefits from coffee began to emerge only as studies separated the two habits.\u003c/p>\n\u003cp>So, what's the bottom line for coffee drinkers?\u003c/p>\n\u003cp>Lavie says his findings suggest that sipping two to three cups per day is pretty safe, and possibly beneficial. But Van Dam notes that if you're generally healthy (and not pregnant or nursing), the \"totality of the evidence\" suggests that four cups of Joe per day shouldn't be harmful.\u003c/p>\n\u003cp>But of course, don't forget to listen to your body.\u003c/p>\n\u003cp>\"If people think they experience detrimental symptoms related to too much caffeine, such as difficulty sleeping or nervousness,\" says van Dam, \"they should try reducing their intake.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Foods and Beverages that Nourish, Heal and Protect Your Skin",
"title": "5 Foods and Beverages that Nourish, Heal and Protect Your Skin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\" alt=\"Foods and beverages that nourish the skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foods and beverages that nourish the skin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It can be argued that no one physical characteristic symbolizes youth and beauty more that healthy skin. But it is an uphill battle to preserve skin health over time. Excessive sun exposure, poor nutrition, and genetics all play a role in the development of eczema, wrinkles and skin cancer. However, the food we eat can have a significant impact on health and some foods that benefit the skin may surprise you. Here is a list of five foods that will nourish your skin as well as satisfy your taste buds.\u003c/p>\n\u003cfigure id=\"attachment_64925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\" alt=\"Nuts and Seeds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nuts and Seeds. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Nuts and Seeds\u003c/h2>\n\u003cp>The body needs healthy oils for healthy skin. The fats serve as the building blocks for the sebaceous glands (the oil producing glands in the skin). These natural secretions reduce dryness and form a protective barrier, our first line of defense against the outside world. Polyunsaturated \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17921406/\">omega-6 oils\u003c/a> are especially important. Unfortunately, most Americans consume poor quality refined omega-6 oils from corn and soy. These oils are frequently rancid from extended storage and may have residues from chemical solvents. The optimal way to consume your omega-6 fatty acids is from whole foods. Raw nuts and seeds are one of the richest sources of omega-6 oils. They are also a natural source of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257702/\">vitamin E\u003c/a> which is extremely beneficial for the skin. In addition, nuts are packed with fiber and healthy phyto-chemicals like plant sterols which aid in detox and improve digestion.\u003c/p>\n\u003cfigure id=\"attachment_64919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\" alt=\"Coffee has been studied as good for skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee has been studied as good for skin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Coffee and Tea\u003c/h2>\n\u003cp>Although there may be many reasons to avoid caffeine, healthy skin is not one of them. Studies show that people who regularly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22752299\">drink coffee\u003c/a> and green tea have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17923816\">lower rates of skin cancer\u003c/a>. Green tea also protects against the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12871030\">premature aging\u003c/a> caused by sun exposure. Both coffee and tea are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11809367\">antioxidant compounds\u003c/a>, but the actual caffeine may also be beneficial. It is not clear why caffeine is helpful but it may stem from increased circulation. Don’t worry if caffeinated beverages are not for you. You can still reap benefits from a variety of creams and salves. Used topically the caffeine and tannins present in these beverages constrict blood vessels, tightens skin and reduces puffiness. \u003c/p>\n\u003cfigure id=\"attachment_64922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\" alt=\"Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Strawberries and other foods high in vitamin C\u003c/h2>\n\u003cp>Collagen is the main protein that forms the foundation of our skin. Age, sun damage and poor circulation can weaken collagen and lead to sagging skin, wrinkles and poor wound healing. Vitamins C is a vital cofactor in the synthesis of collagen and it is well known that vitamin C deficiency leads to skin weakness and damage. It has also been shown that dietary consumption of vitamin C will raise the concentration of \u003ca href=\"http://lpi.oregonstate.edu/infocenter/skin/vitaminC/\">vitamin C in the skin\u003c/a>. Luckily this vitamin is easy to get from fresh \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/\">fruits and vegetables\u003c/a>. Strawberries, oranges, kiwi, broccoli and peppers are all rich sources. Just one cup of these foods can meet or exceed the daily requirements for vitamin C. Prolonged cooking can destroy vitamin C, so fruits and veggies need to be raw or lightly cooked to be a good source. \u003c/p>\n\u003cfigure id=\"attachment_64926\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\" alt=\"Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Watermelon and other foods high in carotenoids\u003c/h2>\n\u003cp>Do you want to eat with the seasons? Watermelon in the summer is an excellent choice because it can actually prevent sunburn. It is the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18086246/\">carotenoid\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16465309\">lycopene\u003c/a> that is protective. Lycopene has long been touted for its benefits in prostate health but its \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17914160\">skin saving properties\u003c/a> are well documented. It is found in high concentrations in \u003ca href=\"http://www.ars.usda.gov/is/ar/archive/jun02/lyco0602.htm\">watermelon\u003c/a>, guava and papaya and unlike the lycopene from tomatoes, it doesn’t have to be cooked to be well absorbed. But don’t throw away your sunscreen, carotenoids aren’t enough to completely shield you from the sun. For the best protection they should be combined with a high quality sunscreen and \u003ca href=\"http://en.wikipedia.org/wiki/Sun_protective_clothing\">UPF clothing\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_64927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\" alt=\"Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Honey\u003c/h2>\n\u003cp> Honey is an excellent replacement for refined sugar, and it is a good \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3611628/\">source of vitamins and minerals\u003c/a>. In fact some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23337559\">studies\u003c/a> show that honey can improve blood sugar regulation and heal the pancreas. But it is as a topical agent that honey truly promotes skin health. Honey has been used topically for centuries as a moisturizer, an antiseptic and a substance that promotes wound healing. There are many commercially available creams and salves but pure honey can also be applied directly to the skin. Honey has unparalleled benefits for conditions ranging from burns to eczema. Many of its benefits are only present in raw honey so it pays to find a \u003ca href=\"http://www.marshallshoney.com/\">pure, raw source\u003c/a>.\u003cbr>\n\u003cem>Note: \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001384.htm\">raw honey should never be given to children under one year old\u003c/a>!\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64924\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\" alt=\"Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "You are what you eat and it shows! Dr. Dara Thompson talks about which foods feed the skin and some that may help to prevent skin cancer and sunburns.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\" alt=\"Foods and beverages that nourish the skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foods and beverages that nourish the skin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It can be argued that no one physical characteristic symbolizes youth and beauty more that healthy skin. But it is an uphill battle to preserve skin health over time. Excessive sun exposure, poor nutrition, and genetics all play a role in the development of eczema, wrinkles and skin cancer. However, the food we eat can have a significant impact on health and some foods that benefit the skin may surprise you. Here is a list of five foods that will nourish your skin as well as satisfy your taste buds.\u003c/p>\n\u003cfigure id=\"attachment_64925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\" alt=\"Nuts and Seeds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nuts and Seeds. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Nuts and Seeds\u003c/h2>\n\u003cp>The body needs healthy oils for healthy skin. The fats serve as the building blocks for the sebaceous glands (the oil producing glands in the skin). These natural secretions reduce dryness and form a protective barrier, our first line of defense against the outside world. Polyunsaturated \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17921406/\">omega-6 oils\u003c/a> are especially important. Unfortunately, most Americans consume poor quality refined omega-6 oils from corn and soy. These oils are frequently rancid from extended storage and may have residues from chemical solvents. The optimal way to consume your omega-6 fatty acids is from whole foods. Raw nuts and seeds are one of the richest sources of omega-6 oils. They are also a natural source of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257702/\">vitamin E\u003c/a> which is extremely beneficial for the skin. In addition, nuts are packed with fiber and healthy phyto-chemicals like plant sterols which aid in detox and improve digestion.\u003c/p>\n\u003cfigure id=\"attachment_64919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\" alt=\"Coffee has been studied as good for skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee has been studied as good for skin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Coffee and Tea\u003c/h2>\n\u003cp>Although there may be many reasons to avoid caffeine, healthy skin is not one of them. Studies show that people who regularly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22752299\">drink coffee\u003c/a> and green tea have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17923816\">lower rates of skin cancer\u003c/a>. Green tea also protects against the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12871030\">premature aging\u003c/a> caused by sun exposure. Both coffee and tea are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11809367\">antioxidant compounds\u003c/a>, but the actual caffeine may also be beneficial. It is not clear why caffeine is helpful but it may stem from increased circulation. Don’t worry if caffeinated beverages are not for you. You can still reap benefits from a variety of creams and salves. Used topically the caffeine and tannins present in these beverages constrict blood vessels, tightens skin and reduces puffiness. \u003c/p>\n\u003cfigure id=\"attachment_64922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\" alt=\"Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Strawberries and other foods high in vitamin C\u003c/h2>\n\u003cp>Collagen is the main protein that forms the foundation of our skin. Age, sun damage and poor circulation can weaken collagen and lead to sagging skin, wrinkles and poor wound healing. Vitamins C is a vital cofactor in the synthesis of collagen and it is well known that vitamin C deficiency leads to skin weakness and damage. It has also been shown that dietary consumption of vitamin C will raise the concentration of \u003ca href=\"http://lpi.oregonstate.edu/infocenter/skin/vitaminC/\">vitamin C in the skin\u003c/a>. Luckily this vitamin is easy to get from fresh \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/\">fruits and vegetables\u003c/a>. Strawberries, oranges, kiwi, broccoli and peppers are all rich sources. Just one cup of these foods can meet or exceed the daily requirements for vitamin C. Prolonged cooking can destroy vitamin C, so fruits and veggies need to be raw or lightly cooked to be a good source. \u003c/p>\n\u003cfigure id=\"attachment_64926\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\" alt=\"Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Watermelon and other foods high in carotenoids\u003c/h2>\n\u003cp>Do you want to eat with the seasons? Watermelon in the summer is an excellent choice because it can actually prevent sunburn. It is the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18086246/\">carotenoid\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16465309\">lycopene\u003c/a> that is protective. Lycopene has long been touted for its benefits in prostate health but its \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17914160\">skin saving properties\u003c/a> are well documented. It is found in high concentrations in \u003ca href=\"http://www.ars.usda.gov/is/ar/archive/jun02/lyco0602.htm\">watermelon\u003c/a>, guava and papaya and unlike the lycopene from tomatoes, it doesn’t have to be cooked to be well absorbed. But don’t throw away your sunscreen, carotenoids aren’t enough to completely shield you from the sun. For the best protection they should be combined with a high quality sunscreen and \u003ca href=\"http://en.wikipedia.org/wiki/Sun_protective_clothing\">UPF clothing\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_64927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\" alt=\"Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Honey\u003c/h2>\n\u003cp> Honey is an excellent replacement for refined sugar, and it is a good \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3611628/\">source of vitamins and minerals\u003c/a>. In fact some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23337559\">studies\u003c/a> show that honey can improve blood sugar regulation and heal the pancreas. But it is as a topical agent that honey truly promotes skin health. Honey has been used topically for centuries as a moisturizer, an antiseptic and a substance that promotes wound healing. There are many commercially available creams and salves but pure honey can also be applied directly to the skin. Honey has unparalleled benefits for conditions ranging from burns to eczema. Many of its benefits are only present in raw honey so it pays to find a \u003ca href=\"http://www.marshallshoney.com/\">pure, raw source\u003c/a>.\u003cbr>\n\u003cem>Note: \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001384.htm\">raw honey should never be given to children under one year old\u003c/a>!\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64924\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\" alt=\"Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "If TV's Your Cup Of Tea, Try A Character-Infused Blend",
"title": "If TV's Your Cup Of Tea, Try A Character-Infused Blend",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61109\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/371331_custom-c44fa945fb40b1f31f60c0198987baf7a433d80c-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/371331_custom-c44fa945fb40b1f31f60c0198987baf7a433d80c-s40.jpg\" alt=\""What is a 'tea blend?'" is a <em>Downton Abbey</em>-inspired mix of almond, vanilla and cream teas accented with rose hips. Photo: Sasha/Adagio Teas\" width=\"1120\" height=\"700\" class=\"size-full wp-image-61109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"What is a 'tea blend?'\" is a \u003cem>Downton Abbey\u003c/em>-inspired mix of almond, vanilla and cream teas accented with rose hips. \u003cbr>Photo: Sasha/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178453653/if-tvs-your-cup-of-tea-try-a-character-infused-blend\">The Salt at NPR Food\u003c/a> (04/29/13)\u003c/p>\n\u003cp>Apparently, fan fiction and fan art aren't the only options for expressing your love of \u003cem>Sherlock, Doctor Who\u003c/em> and \u003cem>The Hunger Games\u003c/em>. There's also tea.\u003c/p>\n\u003cp>If you visit the online tea store of Adagio Teas, you'll find a collection of \"\u003ca href=\"http://www.adagio.com/signature_blend/most_popular.html?SID=a92dc9edbd6d9ac5a24acb00c171044b\">Fandom Blends\u003c/a>.\" They're the teas that customers have mixed and named after characters in favorite TV shows, books, movies and comics.\u003c/p>\n\u003cfigure id=\"attachment_61110\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/doctorwhohoriz_custom-cefca48d9d54817d2209f5f8865392e6c54b743e-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/doctorwhohoriz_custom-cefca48d9d54817d2209f5f8865392e6c54b743e-s40.jpg\" alt=\""Eleven," one of Cara McGee's blends inspired by the new <em>Doctor Who, </em>is described as "quirky and dark." Amy Pond — a blend in honor of one of the doctor's recent time-travelling companions — is a fiery orange, cranberry and rooibos vanilla c. Photo: Cara McGee/Adagio Teas\" width=\"1120\" height=\"365\" class=\"size-full wp-image-61110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Eleven,\" one of Cara McGee's blends inspired by the new \u003cem>Doctor Who, \u003c/em>is described as \"quirky and dark.\" Amy Pond — a blend in honor of one of the doctor's recent time-travelling companions — is a fiery orange, cranberry and rooibos vanilla c. Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>The company started allowing customers to create their own blends on the website in 2008. But the service really didn't take off until about a year ago, when comic artist Cara McGee decided to blend some \u003ca href=\"http://www.adagio.com/signature_blend/group.html?group=26&SID=2c4bdc9353ebe72a8fab237ba151c059\">Sherlock teas\u003c/a> on a whim. She was initially inspired by a \u003ca href=\"http://www.cafepress.com/+moriar-tea+gifts\">Moriar Tea graphic\u003c/a> that played on the name of the detective's archnemesis, Moriarty.\u003c/p>\n\u003cfigure id=\"attachment_61111\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sherlockhoriz_custom-46aeafc50a702d74afeeb44b673661a611ac90a2-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sherlockhoriz_custom-46aeafc50a702d74afeeb44b673661a611ac90a2-s40.jpg\" alt=\"Two of McGee's teas inspired by the latest BBC incarnation of Sherlock Holmes and his trusty sidekick. Photo: Cara McGee/Adagio Teas\" width=\"1120\" height=\"365\" class=\"size-full wp-image-61111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of McGee's teas inspired by the latest BBC incarnation of Sherlock Holmes and his trusty sidekick. \u003cbr>Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Adagio's site offers more than a thousand user-created \"fandom teas\" that anyone can purchase. McGee herself has made about 150 blends, and she's designed her own label art for them. So why express your fandom in teas?\u003c/p>\n\u003cfigure id=\"attachment_61112\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/hobbithoriz_custom-a6385dd9d6ea46ac4be0b71bf6ac95cdd1b5a9b5-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/hobbithoriz_custom-a6385dd9d6ea46ac4be0b71bf6ac95cdd1b5a9b5-s40.jpg\" alt='McGee calls \"Bilbow Brew\" -- inspired by <em>The Hobbit --</em> her current favorite fandom blend. It combines Irish breakfast, sweet potato and vanilla green teas, and tastes \"kind of like breakfast in the Shire,\" she says. \"Smaug,\" on the other hand, has lapsang souchong, candy cane and ginger teas in it. Photo: Cara McGee/Adagio Teas' width=\"1120\" height=\"365\" class=\"size-full wp-image-61112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McGee calls \"Bilbow Brew\" -- inspired by \u003cem>The Hobbit --\u003c/em> her current favorite fandom blend. It combines Irish breakfast, sweet potato and vanilla green teas, and tastes \"kind of like breakfast in the Shire,\" she says. \"Smaug,\" on the other hand, has lapsang souchong, candy cane and ginger teas in it. Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's not just something that another person can look at on their screen,\" McGee says, \"but they can actually order it and have it in their hands. And unlike a shirt or other merchandise, you can really experience it.\"\u003c/p>\n\u003cfigure id=\"attachment_61113\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/38478_custom-2fbcb690a14ed4a58ceeff166afc3835b28abb50-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/38478_custom-2fbcb690a14ed4a58ceeff166afc3835b28abb50-s3.jpg\" alt='\"Sellsword Spirits\" was inspired by Bronn from <em>Game of Thrones.</em> Photo: Aun-Juli Riddle/Adagio Teas' width=\"250\" class=\"size-full wp-image-61113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Sellsword Spirits\" was inspired by Bronn from \u003cem>Game of Thrones.\u003c/em> Photo: Aun-Juli Riddle/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>ThinkGeek is another company selling geeky beverages (specifically, Star Wars-themed), but the flavors aren't crowdsourced, and there are only three currently for sale: Star: \u003ca href=\"http://www.thinkgeek.com/product/ea88/?cpg=cj&ref=&CJURL=&CJID=297616\">Vader's Dark Side Roast Coffee\u003c/a>, Dagobah Green Tea and Hoth Cocoa.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ilya Kreymerman, Adagio's chief technology officer, says he doesn't know of other food or beverage companies out there that let the consumer design their own flavor — especially not ones based on TV and book characters. \"Tea lends itself well to that,\" he says. \"Historically, people tended to create their own blends and share them.\"\u003c/p>\n\u003cp>We haven't come across other crowdsourced fan foods like Adagio's, but if you have, let us know. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178453653/if-tvs-your-cup-of-tea-try-a-character-infused-blend\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "It looks like tea is joining the ranks of fan fiction and fan art as an option for expressing your love for the likes of everything from \u003cem>Downtown Abbey\u003c/em> and \u003cem>Doctor Who\u003c/em> to \u003cem>Game of Thrones\u003c/em> and \u003cem>The Hunger Games\u003c/em>. One company is selling crowdsourced fandom blends inspired by customers' favorite TV shows, books, movies and comics.",
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"title": "If TV's Your Cup Of Tea, Try A Character-Infused Blend | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61109\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/371331_custom-c44fa945fb40b1f31f60c0198987baf7a433d80c-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/371331_custom-c44fa945fb40b1f31f60c0198987baf7a433d80c-s40.jpg\" alt=\""What is a 'tea blend?'" is a <em>Downton Abbey</em>-inspired mix of almond, vanilla and cream teas accented with rose hips. Photo: Sasha/Adagio Teas\" width=\"1120\" height=\"700\" class=\"size-full wp-image-61109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"What is a 'tea blend?'\" is a \u003cem>Downton Abbey\u003c/em>-inspired mix of almond, vanilla and cream teas accented with rose hips. \u003cbr>Photo: Sasha/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178453653/if-tvs-your-cup-of-tea-try-a-character-infused-blend\">The Salt at NPR Food\u003c/a> (04/29/13)\u003c/p>\n\u003cp>Apparently, fan fiction and fan art aren't the only options for expressing your love of \u003cem>Sherlock, Doctor Who\u003c/em> and \u003cem>The Hunger Games\u003c/em>. There's also tea.\u003c/p>\n\u003cp>If you visit the online tea store of Adagio Teas, you'll find a collection of \"\u003ca href=\"http://www.adagio.com/signature_blend/most_popular.html?SID=a92dc9edbd6d9ac5a24acb00c171044b\">Fandom Blends\u003c/a>.\" They're the teas that customers have mixed and named after characters in favorite TV shows, books, movies and comics.\u003c/p>\n\u003cfigure id=\"attachment_61110\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/doctorwhohoriz_custom-cefca48d9d54817d2209f5f8865392e6c54b743e-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/doctorwhohoriz_custom-cefca48d9d54817d2209f5f8865392e6c54b743e-s40.jpg\" alt=\""Eleven," one of Cara McGee's blends inspired by the new <em>Doctor Who, </em>is described as "quirky and dark." Amy Pond — a blend in honor of one of the doctor's recent time-travelling companions — is a fiery orange, cranberry and rooibos vanilla c. Photo: Cara McGee/Adagio Teas\" width=\"1120\" height=\"365\" class=\"size-full wp-image-61110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Eleven,\" one of Cara McGee's blends inspired by the new \u003cem>Doctor Who, \u003c/em>is described as \"quirky and dark.\" Amy Pond — a blend in honor of one of the doctor's recent time-travelling companions — is a fiery orange, cranberry and rooibos vanilla c. Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>The company started allowing customers to create their own blends on the website in 2008. But the service really didn't take off until about a year ago, when comic artist Cara McGee decided to blend some \u003ca href=\"http://www.adagio.com/signature_blend/group.html?group=26&SID=2c4bdc9353ebe72a8fab237ba151c059\">Sherlock teas\u003c/a> on a whim. She was initially inspired by a \u003ca href=\"http://www.cafepress.com/+moriar-tea+gifts\">Moriar Tea graphic\u003c/a> that played on the name of the detective's archnemesis, Moriarty.\u003c/p>\n\u003cfigure id=\"attachment_61111\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sherlockhoriz_custom-46aeafc50a702d74afeeb44b673661a611ac90a2-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sherlockhoriz_custom-46aeafc50a702d74afeeb44b673661a611ac90a2-s40.jpg\" alt=\"Two of McGee's teas inspired by the latest BBC incarnation of Sherlock Holmes and his trusty sidekick. Photo: Cara McGee/Adagio Teas\" width=\"1120\" height=\"365\" class=\"size-full wp-image-61111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of McGee's teas inspired by the latest BBC incarnation of Sherlock Holmes and his trusty sidekick. \u003cbr>Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Adagio's site offers more than a thousand user-created \"fandom teas\" that anyone can purchase. McGee herself has made about 150 blends, and she's designed her own label art for them. So why express your fandom in teas?\u003c/p>\n\u003cfigure id=\"attachment_61112\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/hobbithoriz_custom-a6385dd9d6ea46ac4be0b71bf6ac95cdd1b5a9b5-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/hobbithoriz_custom-a6385dd9d6ea46ac4be0b71bf6ac95cdd1b5a9b5-s40.jpg\" alt='McGee calls \"Bilbow Brew\" -- inspired by <em>The Hobbit --</em> her current favorite fandom blend. It combines Irish breakfast, sweet potato and vanilla green teas, and tastes \"kind of like breakfast in the Shire,\" she says. \"Smaug,\" on the other hand, has lapsang souchong, candy cane and ginger teas in it. Photo: Cara McGee/Adagio Teas' width=\"1120\" height=\"365\" class=\"size-full wp-image-61112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McGee calls \"Bilbow Brew\" -- inspired by \u003cem>The Hobbit --\u003c/em> her current favorite fandom blend. It combines Irish breakfast, sweet potato and vanilla green teas, and tastes \"kind of like breakfast in the Shire,\" she says. \"Smaug,\" on the other hand, has lapsang souchong, candy cane and ginger teas in it. Photo: Cara McGee/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's not just something that another person can look at on their screen,\" McGee says, \"but they can actually order it and have it in their hands. And unlike a shirt or other merchandise, you can really experience it.\"\u003c/p>\n\u003cfigure id=\"attachment_61113\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/38478_custom-2fbcb690a14ed4a58ceeff166afc3835b28abb50-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/38478_custom-2fbcb690a14ed4a58ceeff166afc3835b28abb50-s3.jpg\" alt='\"Sellsword Spirits\" was inspired by Bronn from <em>Game of Thrones.</em> Photo: Aun-Juli Riddle/Adagio Teas' width=\"250\" class=\"size-full wp-image-61113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Sellsword Spirits\" was inspired by Bronn from \u003cem>Game of Thrones.\u003c/em> Photo: Aun-Juli Riddle/Adagio Teas\u003c/figcaption>\u003c/figure>\n\u003cp>ThinkGeek is another company selling geeky beverages (specifically, Star Wars-themed), but the flavors aren't crowdsourced, and there are only three currently for sale: Star: \u003ca href=\"http://www.thinkgeek.com/product/ea88/?cpg=cj&ref=&CJURL=&CJID=297616\">Vader's Dark Side Roast Coffee\u003c/a>, Dagobah Green Tea and Hoth Cocoa.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ilya Kreymerman, Adagio's chief technology officer, says he doesn't know of other food or beverage companies out there that let the consumer design their own flavor — especially not ones based on TV and book characters. \"Tea lends itself well to that,\" he says. \"Historically, people tended to create their own blends and share them.\"\u003c/p>\n\u003cp>We haven't come across other crowdsourced fan foods like Adagio's, but if you have, let us know. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178453653/if-tvs-your-cup-of-tea-try-a-character-infused-blend\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_61085\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seinfeld_coffee3_wide-bff17fcca284ab813afd85501c08fa9f14cb5689-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seinfeld_coffee3_wide-bff17fcca284ab813afd85501c08fa9f14cb5689-s40.jpg\" alt='In an episode of <em>Comedians In Cars Getting Coffee</em> called \"Larry Eats A Pancake,\" Jerry Seinfeld has coffee with Larry David. Photo: YouTube' width=\"1120\" height=\"630\" class=\"size-full wp-image-61085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In an episode of \u003cem>Comedians In Cars Getting Coffee\u003c/em> called \"Larry Eats A Pancake,\" Jerry Seinfeld has coffee with Larry David. Photo: YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130426_me_19.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee\">The Salt at NPR Food\u003c/a> (04/26/13)\u003c/p>\n\u003cp>\u003cem>According to Jerry Seinfeld's publicist, the comedian was listening to \u003c/em>\u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=178007479\">Coffee Week\u003c/a>\u003cem> on \u003c/em>Morning Edition\u003cem> and decided he had something to add. So he called up host Steve Inskeep. Here's what he shared, edited for brevity.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>On his new coffee habit\u003c/strong>\u003c/p>\n\u003cp>\"I just started. All those years on the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4183387\">TV series\u003c/a>, whenever we would have a scene in the coffee shop, they would say, 'What do you want to drink?' and I would say, 'I don't care,' so they would just give me a cup of black coffee and I would just touch it. I never liked it and I didn't understand it and I used to do a lot of stuff in my standup set in the '80s and '90s about how I don't 'get' coffee. I don't understand why everyone's so obsessed with this drink. ...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"And then something happened about five years ago. I started touring a lot, and we would have these great big, fun breakfasts in the hotel and [coffee] just seemed to go really well with the French toast — the sugar and the milk — and it just seemed like the perfect French toast companion.\"\u003c/p>\n\u003cp>\u003cstrong>On coffee meetings\u003c/strong>\u003c/p>\n\u003cp>\"I got married and I had a family and my entire day was not free for social interaction. And eating is annoying and difficult to arrange, [and it's] hard to choose places. And meeting someone for coffee suddenly seemed like a wonderful, compact, accessible and portable social interaction.\u003c/p>\n\u003cp>\"You don't even really need a place. But you feel like you're doing something. That is what coffee is. And that is one of the geniuses of the new coffee culture.\"\u003c/p>\n\u003cp>\u003cstrong>On coffee as a morning toy\u003c/strong>\u003c/p>\n\u003cp>\"I don't know what the top does. I don't know what the plastic stick does. I don't even really know what the sleeve does. But I want that little kit because this is my morning toy. And then — and this is gonna sound very naive, I really am very naive in a lot of areas — I didn't realize that caffeine has quite an effect on you. And that got to be another toy. So it's this big fun toy.\"\u003c/p>\n\u003cp>\u003cstrong>On caffeine\u003c/strong>\u003c/p>\n\u003cp>\"It's legal. It's not expensive. And they have a whole world for you with all their little words. It's just something to do. My theory is 98 percent of all human endeavor is killing time. This is a great way to do it.\"\u003c/p>\n\u003cp>\u003cstrong>On coffee rituals\u003c/strong>\u003c/p>\n\u003cp>\"I do a little thing about the way people shake the sweetener packet. You know, like they're all excited. I want to get all the granules down to one end. I love all these rituals.\"\u003c/p>\n\u003cp>\u003cstrong>On the best place for coffee\u003c/strong>\u003c/p>\n\u003cp>\"I don't give a damn. That's the beauty of it. It doesn't matter. That's the nearest place. I'll meet you there. And you know what? Coffee's all good. It's all good. As long as it's fresh, it's good. And it's always fresh in New York. ... I think we're a more productive society as a result.\"\u003c/p>\n\u003cp>\u003cstrong>On which coffee to order\u003c/strong>\u003c/p>\n\u003cp>\"I like it pretty basic. I've just started this espresso thing, but it's just milk and sugar. That's it. I don't want to talk that long to the guy or gal.\"\u003c/p>\n\u003cp>\u003cstrong>On instant coffee\u003c/strong>\u003c/p>\n\u003cp>\"I have that at my mother's in Florida at her condo. When she says, 'Do you want coffee?' And she had a — I think it was a Cuban packet — and I started rolling my eyes. 'Oh my God that's the coffee you have?' And she boils the water and opens the packet and puts it in there and you know what? It was pretty good.\"\u003c/p>\n\u003cp>\u003cstrong>On the secret to really enjoying coffee\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"You want the sophistication of the snob without the pretension of the snob. So you want to know what's going on, but don't be a fussbudget about it. You know what I mean?\u003c/p>\n\u003cp>\"When you go into Three Guys Coffeeshop on Columbus, don't complain that it's not as good as Gimme Coffee or Mudd or one of these places. Appreciate that for what that is. Know the difference, but don't be a pain in the ass about it.\"\u003c/p>\n\u003cp>\u003cstrong>On why coffee is so central to our culture\u003c/strong>\u003c/p>\n\u003cp>\"I think the answer is we all need a little help, and the coffee's a little help with everything — social, energy, don't know what to do next, don't know how to start my day, don't know how to get through this afternoon, don't know how to stay alert. We want to do a lot of stuff; we're not in great shape. We didn't get a good night's sleep. We're a little depressed. Coffee solves all these problems in one delightful little cup.\"\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=uAKV57mQuls]\u003c/p>\n\u003cp>\u003cstrong>On his show \u003cem>Comedians in Cars Getting Coffee\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\"I really wove the idea of this \u003ca href=\"http://www.npr.org/2012/07/18/156966558/seinfeld-hits-the-web-still-talking-about-nothing\">little show\u003c/a> that I'm doing on the Internet around this concept. I saw it as this swirling social hub of activity that was so handy and useful. That whole description of why it's great to meet someone for a cup of coffee — the ease, the simplicity, the compactness. And that it also obviously gets people talking. You have coffee and for some reason it makes you talk a lot. And I thought this is an interesting thing to try and capture. So that was my ambition of this little experiment — let me see if I can capture that energy of two people that are already quite voluble — they're comedians — and then you give them coffee — you caffeinate them, and then maybe that's a show.\u003c/p>\n\u003cp>\"After a lifetime in formal show business, I kind of had a theory that if you remove the structures of show business — the studio, the makeup, the microphone, the can we get you something to drink, the chair that you're screwed into — if you remove that, you'll get a different tone, a different dialogue. I wanted to get the dialogue that when you're standing on the sidewalk and you're kicking the curb and you're with a friend and neither of you really wants to go home and you're just standing there talking. That conversation, I thought, that's a 'talk show' that I'd like to try and see if I can get that in a bottle.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61085\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seinfeld_coffee3_wide-bff17fcca284ab813afd85501c08fa9f14cb5689-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seinfeld_coffee3_wide-bff17fcca284ab813afd85501c08fa9f14cb5689-s40.jpg\" alt='In an episode of <em>Comedians In Cars Getting Coffee</em> called \"Larry Eats A Pancake,\" Jerry Seinfeld has coffee with Larry David. Photo: YouTube' width=\"1120\" height=\"630\" class=\"size-full wp-image-61085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In an episode of \u003cem>Comedians In Cars Getting Coffee\u003c/em> called \"Larry Eats A Pancake,\" Jerry Seinfeld has coffee with Larry David. Photo: YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"And then something happened about five years ago. I started touring a lot, and we would have these great big, fun breakfasts in the hotel and [coffee] just seemed to go really well with the French toast — the sugar and the milk — and it just seemed like the perfect French toast companion.\"\u003c/p>\n\u003cp>\u003cstrong>On coffee meetings\u003c/strong>\u003c/p>\n\u003cp>\"I got married and I had a family and my entire day was not free for social interaction. And eating is annoying and difficult to arrange, [and it's] hard to choose places. And meeting someone for coffee suddenly seemed like a wonderful, compact, accessible and portable social interaction.\u003c/p>\n\u003cp>\"You don't even really need a place. But you feel like you're doing something. That is what coffee is. And that is one of the geniuses of the new coffee culture.\"\u003c/p>\n\u003cp>\u003cstrong>On coffee as a morning toy\u003c/strong>\u003c/p>\n\u003cp>\"I don't know what the top does. I don't know what the plastic stick does. I don't even really know what the sleeve does. But I want that little kit because this is my morning toy. And then — and this is gonna sound very naive, I really am very naive in a lot of areas — I didn't realize that caffeine has quite an effect on you. And that got to be another toy. So it's this big fun toy.\"\u003c/p>\n\u003cp>\u003cstrong>On caffeine\u003c/strong>\u003c/p>\n\u003cp>\"It's legal. It's not expensive. And they have a whole world for you with all their little words. It's just something to do. My theory is 98 percent of all human endeavor is killing time. This is a great way to do it.\"\u003c/p>\n\u003cp>\u003cstrong>On coffee rituals\u003c/strong>\u003c/p>\n\u003cp>\"I do a little thing about the way people shake the sweetener packet. You know, like they're all excited. I want to get all the granules down to one end. I love all these rituals.\"\u003c/p>\n\u003cp>\u003cstrong>On the best place for coffee\u003c/strong>\u003c/p>\n\u003cp>\"I don't give a damn. That's the beauty of it. It doesn't matter. That's the nearest place. I'll meet you there. And you know what? Coffee's all good. It's all good. As long as it's fresh, it's good. And it's always fresh in New York. ... I think we're a more productive society as a result.\"\u003c/p>\n\u003cp>\u003cstrong>On which coffee to order\u003c/strong>\u003c/p>\n\u003cp>\"I like it pretty basic. I've just started this espresso thing, but it's just milk and sugar. That's it. I don't want to talk that long to the guy or gal.\"\u003c/p>\n\u003cp>\u003cstrong>On instant coffee\u003c/strong>\u003c/p>\n\u003cp>\"I have that at my mother's in Florida at her condo. When she says, 'Do you want coffee?' And she had a — I think it was a Cuban packet — and I started rolling my eyes. 'Oh my God that's the coffee you have?' And she boils the water and opens the packet and puts it in there and you know what? It was pretty good.\"\u003c/p>\n\u003cp>\u003cstrong>On the secret to really enjoying coffee\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"You want the sophistication of the snob without the pretension of the snob. So you want to know what's going on, but don't be a fussbudget about it. You know what I mean?\u003c/p>\n\u003cp>\"When you go into Three Guys Coffeeshop on Columbus, don't complain that it's not as good as Gimme Coffee or Mudd or one of these places. Appreciate that for what that is. Know the difference, but don't be a pain in the ass about it.\"\u003c/p>\n\u003cp>\u003cstrong>On why coffee is so central to our culture\u003c/strong>\u003c/p>\n\u003cp>\"I think the answer is we all need a little help, and the coffee's a little help with everything — social, energy, don't know what to do next, don't know how to start my day, don't know how to get through this afternoon, don't know how to stay alert. We want to do a lot of stuff; we're not in great shape. We didn't get a good night's sleep. We're a little depressed. Coffee solves all these problems in one delightful little cup.\"\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uAKV57mQuls'\n title='//www.youtube.com/embed/uAKV57mQuls'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>On his show \u003cem>Comedians in Cars Getting Coffee\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\"I really wove the idea of this \u003ca href=\"http://www.npr.org/2012/07/18/156966558/seinfeld-hits-the-web-still-talking-about-nothing\">little show\u003c/a> that I'm doing on the Internet around this concept. I saw it as this swirling social hub of activity that was so handy and useful. That whole description of why it's great to meet someone for a cup of coffee — the ease, the simplicity, the compactness. And that it also obviously gets people talking. You have coffee and for some reason it makes you talk a lot. And I thought this is an interesting thing to try and capture. So that was my ambition of this little experiment — let me see if I can capture that energy of two people that are already quite voluble — they're comedians — and then you give them coffee — you caffeinate them, and then maybe that's a show.\u003c/p>\n\u003cp>\"After a lifetime in formal show business, I kind of had a theory that if you remove the structures of show business — the studio, the makeup, the microphone, the can we get you something to drink, the chair that you're screwed into — if you remove that, you'll get a different tone, a different dialogue. I wanted to get the dialogue that when you're standing on the sidewalk and you're kicking the curb and you're with a friend and neither of you really wants to go home and you're just standing there talking. That conversation, I thought, that's a 'talk show' that I'd like to try and see if I can get that in a bottle.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cruising For Caffeine: The 3rd Annual Coffee Ride",
"title": "Cruising For Caffeine: The 3rd Annual Coffee Ride",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60551\" class=\"wp-caption alignleft\" style=\"max-width: 204px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb-204x290.jpg\" alt=\"The Third Annual Coffee Ride\" width=\"204\" height=\"290\" class=\"size-medium wp-image-60551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Third Annual Coffee Ride\u003c/figcaption>\u003c/figure>\n\u003cp>It's officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>, our first stop in the Mission. \u003c/p>\n\u003cp>Everyone filled up their coffee mugs and fueled up with pastries to jumpstart their 30-mile jaunt around the city. By adding more miles and hill climbs, we had designed a more challenging route for this year's group -- including a scenic mid-ride stop on Twin Peaks. \u003c/p>\n\u003cp>I'd be visiting all of the spots on our schedule for the first time, so I was really excited about exploring these latest additions to the city's ever-evolving coffee community. And several folks mentioned that they'd be biking in areas or checking out cafes they hadn't heard of before; it's always a pleasure to introduce our fellow cyclists to new destinations as well. \u003c/p>\n\u003cfigure id=\"attachment_60978\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\" alt=\"pamela palma\" width=\"1000\" height=\"561\" class=\"size-full wp-image-60978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-organizer Pamela Palma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\" alt=\"stanza coffee logo\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\" alt=\"cyclists at stanza\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60977\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\" alt=\"stanza menu\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60970\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\" alt=\"marc\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60979\">\u003c/a>\u003c/p>\n\u003cp>Stanza serves up an eclectic selection of coffees from around the world as well as some unique domestic offerings such as Blacksmith Espresso from \u003ca href=\"http://quillscoffee.com/\" target=\"_blank\">Quills Coffee\u003c/a> in Louisville, KY. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\" alt=\"black smith espresso\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\" alt=\"stanza coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60972\">\u003c/a>\u003c/p>\n\u003cp>Along with their sidewalk seating and tables in the main cafe, they also have a lovely patio out back for their patrons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\" alt=\"stanza patio\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60976\">\u003c/a>\u003c/p>\n\u003cp>At about 11AM, we headed east towards the Bayview / Hunters Point neighborhood. Tucked away on Yosemite Avenue off of 3rd, \u003ca href=\"http://www.troublecoffee.com/content\" target=\"_blank\">Trouble Coffee\u003c/a> now has a second outpost in another remote locale. It radiates the same quaint charm and vintage decor as its Outer Sunset predecessor and most of its popular menu items: thick-sliced buttery toast topped with peanut butter, cinnamon or Nutella and and fresh baby coconuts. Giulietta Carrelli, Trouble's irrepressible owner, was manning her cozy coffee nook solo. She greeted our large, thirsty crowd by solemnly announcing she'd be 'making no lattes' as she'd survived a rough mountain bike crash just the night before. \"Just drip coffees for all of you -- and tons of toast!\" she said with a mischievous grin. But as her shop's motto is, \"We serve guts and honor,\" she graciously prepared one of her delicious lattes upon request. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\" alt=\"Giulette Carelli, Trouble Coffee's rock star owner\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\" alt=\"trouble coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60982\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\" alt=\"trouble coffee sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\" alt=\"toast\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\" alt=\"latte\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60985\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\" alt=\"cyclists at trouble\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60984\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\" alt=\"trouble coffee exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60986\">\u003c/a>\u003c/p>\n\u003cp>Energized with Trouble, it was now Twin Peaks time. We wound our way through the various neighborhoods of Crocker Amazon, Balboa Park, Monterey Heights and St. Francis Wood to reach the top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\" alt=\"riding to twin peaks\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60987\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\" alt=\"hamilton\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60988\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\" alt=\"sutro tower\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60989\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\" alt=\"thirdcoffeeride064\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60990\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\" alt=\"thirdcoffeeride067\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60991\">\u003c/a>\u003c/p>\n\u003cp>After taking in the gorgeous views of San Francisco from the summit of Twin Peaks, we headed west towards the Pacific Ocean. Situated just above the Sutro Baths and the Cliff House, \u003ca href=\"http://www.cliffhouse.com/home/Cafe.html\" target=\"_blank\">Lands End Lookout Cafe\u003c/a> is nestled inside the relatively new visitor center that opened last spring. While the Peerless Coffee they brewed didn't earn glowing reviews from our finicky group, the sandwiches, soups, salads and warm cookies consumed during our lunch stop received plenty of compliments.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\" alt=\"thirdcoffeeride074\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60992\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\" alt=\"thirdcoffeeride076\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60993\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\" alt=\"thirdcoffeeride077\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60994\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\" alt=\"lands end\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60995\">\u003c/a>\u003c/p>\n\u003cp>Eager to leave the chilly seaside fog and return to some sunshine, we were luckily welcomed back into the warm weather in the Marina when we arrived at \u003ca href=\"http://www.dynamodonut.com/\" target=\"_blank\">Dynamo Donuts'\u003c/a> cute little kiosk on the eastern edge of Crissy Field. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\" alt=\"dynamo sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60997\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\" alt=\"dynamo coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60998\">\u003c/a>\u003c/p>\n\u003cp>Unfortunately, by the time our group showed up, they were all out of donuts. So Pamela and I made an executive decision to skip the last two cafes in North Beach -- \u003ca href=\"http://www.beacon-sf.com/\" target=\"_blank\">Beacon\u003c/a> and \u003ca href=\"http://www.reveillecoffee.com/\" target=\"_blank\">Reveille\u003c/a> -- and get our sugar fix at Stella's Pastry and Cafe for tiramisu and other Italian delights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\" alt=\"stella pastry exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61000\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\" alt=\"stella pastry\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60999\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\" alt=\"stella pastry interior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61001\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\" alt=\"stella pastries\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61002\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\" alt=\"stella pastries table\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61003\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\" alt=\"cappuccino\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61004\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\" alt=\"stella cafe\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61005\">\u003c/a>\u003c/p>\n\u003cp>Relaxing in North Beach with cappuccino and an assortment of desserts was a fine way to end our long day of caffeinated adventures. We'll be back in the East Bay next spring for ride number four!\u003c/p>\n\u003cp>\u003cem>You can see additional photos from the ride \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157633368558164/\" target=\"_blank\">in my Flickr set\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"600\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&source=embed\">3rd Annual Coffee Ride! \u003c/a> in a larger map\u003c/p>\n\n",
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"excerpt": "It’s officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at Stanza Coffee Bar, our first stop in the Mission. ",
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"description": "It’s officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at Stanza Coffee Bar, our first stop in the Mission. ",
"title": "Cruising For Caffeine: The 3rd Annual Coffee Ride | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60551\" class=\"wp-caption alignleft\" style=\"max-width: 204px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb-204x290.jpg\" alt=\"The Third Annual Coffee Ride\" width=\"204\" height=\"290\" class=\"size-medium wp-image-60551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Third Annual Coffee Ride\u003c/figcaption>\u003c/figure>\n\u003cp>It's officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>, our first stop in the Mission. \u003c/p>\n\u003cp>Everyone filled up their coffee mugs and fueled up with pastries to jumpstart their 30-mile jaunt around the city. By adding more miles and hill climbs, we had designed a more challenging route for this year's group -- including a scenic mid-ride stop on Twin Peaks. \u003c/p>\n\u003cp>I'd be visiting all of the spots on our schedule for the first time, so I was really excited about exploring these latest additions to the city's ever-evolving coffee community. And several folks mentioned that they'd be biking in areas or checking out cafes they hadn't heard of before; it's always a pleasure to introduce our fellow cyclists to new destinations as well. \u003c/p>\n\u003cfigure id=\"attachment_60978\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\" alt=\"pamela palma\" width=\"1000\" height=\"561\" class=\"size-full wp-image-60978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-organizer Pamela Palma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\" alt=\"stanza coffee logo\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\" alt=\"cyclists at stanza\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60977\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\" alt=\"stanza menu\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60970\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\" alt=\"marc\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60979\">\u003c/a>\u003c/p>\n\u003cp>Stanza serves up an eclectic selection of coffees from around the world as well as some unique domestic offerings such as Blacksmith Espresso from \u003ca href=\"http://quillscoffee.com/\" target=\"_blank\">Quills Coffee\u003c/a> in Louisville, KY. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\" alt=\"black smith espresso\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\" alt=\"stanza coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60972\">\u003c/a>\u003c/p>\n\u003cp>Along with their sidewalk seating and tables in the main cafe, they also have a lovely patio out back for their patrons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\" alt=\"stanza patio\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60976\">\u003c/a>\u003c/p>\n\u003cp>At about 11AM, we headed east towards the Bayview / Hunters Point neighborhood. Tucked away on Yosemite Avenue off of 3rd, \u003ca href=\"http://www.troublecoffee.com/content\" target=\"_blank\">Trouble Coffee\u003c/a> now has a second outpost in another remote locale. It radiates the same quaint charm and vintage decor as its Outer Sunset predecessor and most of its popular menu items: thick-sliced buttery toast topped with peanut butter, cinnamon or Nutella and and fresh baby coconuts. Giulietta Carrelli, Trouble's irrepressible owner, was manning her cozy coffee nook solo. She greeted our large, thirsty crowd by solemnly announcing she'd be 'making no lattes' as she'd survived a rough mountain bike crash just the night before. \"Just drip coffees for all of you -- and tons of toast!\" she said with a mischievous grin. But as her shop's motto is, \"We serve guts and honor,\" she graciously prepared one of her delicious lattes upon request. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\" alt=\"Giulette Carelli, Trouble Coffee's rock star owner\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\" alt=\"trouble coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60982\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\" alt=\"trouble coffee sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\" alt=\"toast\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\" alt=\"latte\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60985\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\" alt=\"cyclists at trouble\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60984\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\" alt=\"trouble coffee exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60986\">\u003c/a>\u003c/p>\n\u003cp>Energized with Trouble, it was now Twin Peaks time. We wound our way through the various neighborhoods of Crocker Amazon, Balboa Park, Monterey Heights and St. Francis Wood to reach the top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\" alt=\"riding to twin peaks\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60987\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\" alt=\"hamilton\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60988\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\" alt=\"sutro tower\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60989\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\" alt=\"thirdcoffeeride064\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60990\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\" alt=\"thirdcoffeeride067\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60991\">\u003c/a>\u003c/p>\n\u003cp>After taking in the gorgeous views of San Francisco from the summit of Twin Peaks, we headed west towards the Pacific Ocean. Situated just above the Sutro Baths and the Cliff House, \u003ca href=\"http://www.cliffhouse.com/home/Cafe.html\" target=\"_blank\">Lands End Lookout Cafe\u003c/a> is nestled inside the relatively new visitor center that opened last spring. While the Peerless Coffee they brewed didn't earn glowing reviews from our finicky group, the sandwiches, soups, salads and warm cookies consumed during our lunch stop received plenty of compliments.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\" alt=\"thirdcoffeeride074\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60992\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\" alt=\"thirdcoffeeride076\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60993\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\" alt=\"thirdcoffeeride077\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60994\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\" alt=\"lands end\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60995\">\u003c/a>\u003c/p>\n\u003cp>Eager to leave the chilly seaside fog and return to some sunshine, we were luckily welcomed back into the warm weather in the Marina when we arrived at \u003ca href=\"http://www.dynamodonut.com/\" target=\"_blank\">Dynamo Donuts'\u003c/a> cute little kiosk on the eastern edge of Crissy Field. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\" alt=\"dynamo sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60997\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\" alt=\"dynamo coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60998\">\u003c/a>\u003c/p>\n\u003cp>Unfortunately, by the time our group showed up, they were all out of donuts. So Pamela and I made an executive decision to skip the last two cafes in North Beach -- \u003ca href=\"http://www.beacon-sf.com/\" target=\"_blank\">Beacon\u003c/a> and \u003ca href=\"http://www.reveillecoffee.com/\" target=\"_blank\">Reveille\u003c/a> -- and get our sugar fix at Stella's Pastry and Cafe for tiramisu and other Italian delights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\" alt=\"stella pastry exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61000\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\" alt=\"stella pastry\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60999\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\" alt=\"stella pastry interior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61001\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\" alt=\"stella pastries\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61002\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\" alt=\"stella pastries table\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61003\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\" alt=\"cappuccino\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61004\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\" alt=\"stella cafe\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61005\">\u003c/a>\u003c/p>\n\u003cp>Relaxing in North Beach with cappuccino and an assortment of desserts was a fine way to end our long day of caffeinated adventures. We'll be back in the East Bay next spring for ride number four!\u003c/p>\n\u003cp>\u003cem>You can see additional photos from the ride \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157633368558164/\" target=\"_blank\">in my Flickr set\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"600\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&source=embed\">3rd Annual Coffee Ride! \u003c/a> in a larger map\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Caffeine In Coffee Is A Miracle Drug For The Tired",
"title": "Why Caffeine In Coffee Is A Miracle Drug For The Tired",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60941\" class=\"wp-caption aligncenter\" style=\"max-width: 888px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeaddict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeaddict.jpg\" alt=\"Many believe that humanity's caffeine addiction has wrought a lot of good. Photo: istockphoto.com\" width=\"888\" height=\"500\" class=\"size-full wp-image-60941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many believe that humanity's caffeine addiction has wrought a lot of good. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178627908/why-caffeine-in-coffee-is-a-miracle-drug-for-the-tired\">The Salt at NPR Food\u003c/a> (4/26/13)\u003c/p>\n\u003cp>NPR's \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=178007479\">Coffee Week\u003c/a> is winding down, but we'd be remiss if we didn't give some space to caffeine, the most widely used stimulant drug in the world.\u003c/p>\n\u003cp>As much as we may enjoy the nutty dark roast aromas and the sensations of a warm beverage, coffee is often just a caffeine delivery system for a groggy brain. Approximately 80 percent of caffeine is consumed in the form of coffee, and in the U.S., we average about two cups of coffee per day. That 200 milligrams of caffeine affects our brains, our performance, and maybe even our health.\u003c/p>\n\u003cp>Many believe that humanity's caffeine addiction has wrought a lot of benefits. Earlier in the week, historian Mark Pendergrast \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">told\u003c/a> us about how coffee (and caffeine) helped Western civilization \"sober up\" enough to get down to business. And Jerry Seinfeld \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee\">claimed\u003c/a> coffee has made us a more productive society.\u003c/p>\n\u003cp>But is there any science behind the idea that caffeine, by way of coffee, makes us better workers? And what exactly is caffeine doing to our tired brains?\u003c/p>\n\u003cfigure id=\"attachment_60942\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-espressoxing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-espressoxing.jpg\" alt=\"For some, coffee is simply a a caffeine delivery system for a groggy brain. Photo: Andrew Moor\" width=\"300\" class=\"size-full wp-image-60942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For some, coffee is simply a a caffeine delivery system for a groggy brain. Photo: \u003ca href=\"http://www.flickr.com/photos/drewott/3686375352/in/photostream/\">Andrew Moor/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For these questions, we turned to \u003ca href=\"http://braunmedicalmedia.com/index.html\">Stephen Braun\u003c/a>, a medical writer who sifted through the research on caffeine in his book \u003cem>Buzz\u003c/em>: \u003cem>The Science and Lore of Alcohol and Caffeine. \u003c/em>(It came out in 1997, but it's still among the best resources on the topic.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Braun, caffeine works by blocking receptors for adenosine, a compound in the brain that makes you feel sleepy. In other words, he writes in the book, consuming caffeine is like \"putting a block of wood under one of the brain's primary brake pedals.\"\u003c/p>\n\u003cp>Of course, there's a huge amount of variation in how caffeine affects individuals, which depends on genetics, tolerance and other factors. But several small studies \u003ca href=\"http://www.coffeeandhealth.org/research-centre/overview/references/\">have shown\u003c/a> that at low doses (between 100 and 250 mg), caffeine improves alertness and mental performance, especially in people who are already tired. Neuroscientists \u003ca href=\"http://www.coffeeandhealth.org/abstract/tse-ws-et-al-2009-caffeinated-coffee-enhances-co-operative-behavior-in-the-mixed-motive-game-in-healthy-volunteers-nutr-neurosci1221-7/\">report\u003c/a> that it makes us more supportive of each other in social situations. And \u003ca href=\"http://www.coffeeandhealth.org/abstract/smith-ap-2005-caffeine-at-work-hum-psychopharmacol20441-5/\">one study\u003c/a> even found that higher caffeine consumption helped reduce the risk of workplace accidents.\u003c/p>\n\u003cp>\"Its indirect action on arousal, mood and concentration contributes in large part to its cognitive enhancing properties,\" according to a review \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20182035\">article\u003c/a> in the \u003cem>Journal of Alzheimers Disease\u003c/em>.\u003c/p>\n\u003cp>As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173465469/if-caffeine-can-boost-the-memory-of-bees-can-it-help-us-too\">reported\u003c/a> last month, caffeine also seems to improve short-term memory — if you're exhausted. But researchers said it didn't have any beneficial effects on memory among people who are well rested.\u003c/p>\n\u003cp>As with all drugs, there is such a thing as too much caffeine. According to a 2001 Institute of Medicine \u003ca href=\"http://www.nap.edu/catalog.php?record_id=10219\">report\u003c/a>, 600 mg of caffeine (or six cups of coffee) will bring on negative cognitive effects, otherwise known as the jitters, in most people — including Kramer from \u003cem>Seinfeld\u003c/em>. And some people are so sensitive to caffeine that one cup will bring on nervousness and irritability, rather than the alertness that most of us feel.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=12jwC65KD70]\u003c/p>\n\u003cp>\"We also know that caffeine is bad for people with anxiety — for them, it's likely to hurt productivity,\" Braun tells The Salt. \"But for people on the more depressive end, caffeine would improve productivity. The effect of the drug really depends on the brain into which it's being infused.\"\u003c/p>\n\u003cp>Increasingly, medical researchers \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169161207/young-adults-swapping-soda-for-the-super-buzz-of-coffee\">are worried\u003c/a> about about how teens' overuse of caffeine is keeping them from getting the restorative sleep they need. That goes for some adults, too.\u003c/p>\n\u003cp>As psychologist Harris Lieberman of the Army Research Institute of Environmental Medicine \u003ca href=\"http://www.npr.org/2011/06/06/136921303/think-twice-before-reaching-for-a-caffeine-boost\">told\u003c/a> NPR back in 2011, modern life has made us more dependent on the drug. \"It's a combination of driving ourselves and having high expectations of ourselves, but also of society making a lot of demands on us, so they kind of add up to give us insufficient time to sleep.\"\u003c/p>\n\u003cp>Braun has a theory on how to get the most out of caffeine, and it involves taking regular \"caffeine holidays\" five or six times a year.\u003c/p>\n\u003cp>\"I find it to be most useful when I start at a virgin state, so I taper down slowly,\" he says. \"I switch from coffee to black tea, and then peppermint tea. So when I get that first cup of java again, it's such a great feeling.\"\u003c/p>\n\u003cp>Tapering down also reminds him that he can function perfectly well — and sleep better — without caffeine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60941\" class=\"wp-caption aligncenter\" style=\"max-width: 888px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeaddict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeaddict.jpg\" alt=\"Many believe that humanity's caffeine addiction has wrought a lot of good. Photo: istockphoto.com\" width=\"888\" height=\"500\" class=\"size-full wp-image-60941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many believe that humanity's caffeine addiction has wrought a lot of good. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178627908/why-caffeine-in-coffee-is-a-miracle-drug-for-the-tired\">The Salt at NPR Food\u003c/a> (4/26/13)\u003c/p>\n\u003cp>NPR's \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=178007479\">Coffee Week\u003c/a> is winding down, but we'd be remiss if we didn't give some space to caffeine, the most widely used stimulant drug in the world.\u003c/p>\n\u003cp>As much as we may enjoy the nutty dark roast aromas and the sensations of a warm beverage, coffee is often just a caffeine delivery system for a groggy brain. Approximately 80 percent of caffeine is consumed in the form of coffee, and in the U.S., we average about two cups of coffee per day. That 200 milligrams of caffeine affects our brains, our performance, and maybe even our health.\u003c/p>\n\u003cp>Many believe that humanity's caffeine addiction has wrought a lot of benefits. Earlier in the week, historian Mark Pendergrast \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">told\u003c/a> us about how coffee (and caffeine) helped Western civilization \"sober up\" enough to get down to business. And Jerry Seinfeld \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee\">claimed\u003c/a> coffee has made us a more productive society.\u003c/p>\n\u003cp>But is there any science behind the idea that caffeine, by way of coffee, makes us better workers? And what exactly is caffeine doing to our tired brains?\u003c/p>\n\u003cfigure id=\"attachment_60942\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-espressoxing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-espressoxing.jpg\" alt=\"For some, coffee is simply a a caffeine delivery system for a groggy brain. Photo: Andrew Moor\" width=\"300\" class=\"size-full wp-image-60942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For some, coffee is simply a a caffeine delivery system for a groggy brain. Photo: \u003ca href=\"http://www.flickr.com/photos/drewott/3686375352/in/photostream/\">Andrew Moor/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For these questions, we turned to \u003ca href=\"http://braunmedicalmedia.com/index.html\">Stephen Braun\u003c/a>, a medical writer who sifted through the research on caffeine in his book \u003cem>Buzz\u003c/em>: \u003cem>The Science and Lore of Alcohol and Caffeine. \u003c/em>(It came out in 1997, but it's still among the best resources on the topic.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Braun, caffeine works by blocking receptors for adenosine, a compound in the brain that makes you feel sleepy. In other words, he writes in the book, consuming caffeine is like \"putting a block of wood under one of the brain's primary brake pedals.\"\u003c/p>\n\u003cp>Of course, there's a huge amount of variation in how caffeine affects individuals, which depends on genetics, tolerance and other factors. But several small studies \u003ca href=\"http://www.coffeeandhealth.org/research-centre/overview/references/\">have shown\u003c/a> that at low doses (between 100 and 250 mg), caffeine improves alertness and mental performance, especially in people who are already tired. Neuroscientists \u003ca href=\"http://www.coffeeandhealth.org/abstract/tse-ws-et-al-2009-caffeinated-coffee-enhances-co-operative-behavior-in-the-mixed-motive-game-in-healthy-volunteers-nutr-neurosci1221-7/\">report\u003c/a> that it makes us more supportive of each other in social situations. And \u003ca href=\"http://www.coffeeandhealth.org/abstract/smith-ap-2005-caffeine-at-work-hum-psychopharmacol20441-5/\">one study\u003c/a> even found that higher caffeine consumption helped reduce the risk of workplace accidents.\u003c/p>\n\u003cp>\"Its indirect action on arousal, mood and concentration contributes in large part to its cognitive enhancing properties,\" according to a review \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20182035\">article\u003c/a> in the \u003cem>Journal of Alzheimers Disease\u003c/em>.\u003c/p>\n\u003cp>As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173465469/if-caffeine-can-boost-the-memory-of-bees-can-it-help-us-too\">reported\u003c/a> last month, caffeine also seems to improve short-term memory — if you're exhausted. But researchers said it didn't have any beneficial effects on memory among people who are well rested.\u003c/p>\n\u003cp>As with all drugs, there is such a thing as too much caffeine. According to a 2001 Institute of Medicine \u003ca href=\"http://www.nap.edu/catalog.php?record_id=10219\">report\u003c/a>, 600 mg of caffeine (or six cups of coffee) will bring on negative cognitive effects, otherwise known as the jitters, in most people — including Kramer from \u003cem>Seinfeld\u003c/em>. And some people are so sensitive to caffeine that one cup will bring on nervousness and irritability, rather than the alertness that most of us feel.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/12jwC65KD70'\n title='//www.youtube.com/embed/12jwC65KD70'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"We also know that caffeine is bad for people with anxiety — for them, it's likely to hurt productivity,\" Braun tells The Salt. \"But for people on the more depressive end, caffeine would improve productivity. The effect of the drug really depends on the brain into which it's being infused.\"\u003c/p>\n\u003cp>Increasingly, medical researchers \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169161207/young-adults-swapping-soda-for-the-super-buzz-of-coffee\">are worried\u003c/a> about about how teens' overuse of caffeine is keeping them from getting the restorative sleep they need. That goes for some adults, too.\u003c/p>\n\u003cp>As psychologist Harris Lieberman of the Army Research Institute of Environmental Medicine \u003ca href=\"http://www.npr.org/2011/06/06/136921303/think-twice-before-reaching-for-a-caffeine-boost\">told\u003c/a> NPR back in 2011, modern life has made us more dependent on the drug. \"It's a combination of driving ourselves and having high expectations of ourselves, but also of society making a lot of demands on us, so they kind of add up to give us insufficient time to sleep.\"\u003c/p>\n\u003cp>Braun has a theory on how to get the most out of caffeine, and it involves taking regular \"caffeine holidays\" five or six times a year.\u003c/p>\n\u003cp>\"I find it to be most useful when I start at a virgin state, so I taper down slowly,\" he says. \"I switch from coffee to black tea, and then peppermint tea. So when I get that first cup of java again, it's such a great feeling.\"\u003c/p>\n\u003cp>Tapering down also reminds him that he can function perfectly well — and sleep better — without caffeine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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