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"content": "\u003cfigure id=\"attachment_60807\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee.jpg\" alt=\"Three women in coffee leading the way: Stephanie Backus of Portland Roasting, coffee farmer Miguelina Villatoro of Guatemala, and coffee exporter/processor Loyreth Sosa. Here they discuss coffee prices as they survey beans ready for milling. Photo: David Gilkey/NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-60807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three women in coffee leading the way: Stephanie Backus of Portland Roasting, coffee farmer Miguelina Villatoro of Guatemala, and coffee exporter/processor Loyreth Sosa. Here they discuss coffee prices as they survey beans ready for milling. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/25/177754873/step-aside-gents-witness-the-rise-of-women-in-coffee\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130425_me_03.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Alison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/25/177754873/step-aside-gents-witness-the-rise-of-women-in-coffee\">The Salt at NPR Food\u003c/a> (4/25/13)\u003c/p>\n\u003cp>The inspiration for NPR's Coffee Week arrived in an email last summer. I had just reported on the growing \u003ca href=\"http://en.wikipedia.org/wiki/Third_Wave_Coffee\">Third-Wave\u003c/a> Movement in Coffee, and the burgeoning interest in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/16/158932704/coffee-is-the-new-wine-heres-how-you-taste-it\">coffee cuppings\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60808\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/womencoffee2.jpg\" alt=\"Margaret Swallow co-founded the International Women's Coffee Alliance a decade ago. Photo: David Gilkey/NPR\" width=\"250\" class=\"size-full wp-image-60808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margaret Swallow co-founded the International Women's Coffee Alliance a decade ago. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>One listener, Margaret Swallow, who'd heard the story on her local station, WVXU in Cincinnati, reached out to me with the story of 30-plus years in coffee — which culminated in the founding of the \u003ca href=\"http://www.womenincoffee.org/\">International Women's Coffee Alliance\u003c/a>, a group with chapters from Kenya to Costa Rica.\u003c/p>\n\u003cp>Its mission (as the video below helps explain) is to help bolster women in coffee-producing countries — in part, by helping them find ways to start their own businesses and bring more resources back to their communities. Stories like that of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164347078/meet-four-african-women-who-are-changing-the-face-of-coffee\">these four female\u003c/a> coffee growers in Africa, whom we profiled last November, represent the vanguard of change and hope in the industry.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[vimeo 63871593]\u003c/p>\n\u003cp>Swallow began her career in 1979. Back then, she was marketing the coffee that lots of us grew up with. Fresh out of Harvard Business School, she was hired by Proctor & Gamble as a brand assistant on Folgers Coffee.\u003c/p>\n\u003cp>If you listen to my story, you'll hear how she had an aha moment when she traveled to a coffee farm in Africa. The images she encountered of women and children working long hours in poor conditions, amid crushing poverty, stayed with her. She knew she wanted to make a difference.\u003c/p>\n\u003cp>The IWCA, now in its 10th year, has grown into a powerful networking organization. But there's still a long way to go. As the \u003ca href=\"http://www.intracen.org/about/projects/women-in-coffee/\">International Trade Centre\u003c/a> has documented, women on family-owned coffee plants in African countries take on about 70 percent of maintenance and harvesting work. Yet they tend to have little or no control over their farms' finances, and they typically do not own land or have easy access to credit.\u003c/p>\n\u003cp>But change is coming.\u003c/p>\n\u003cp>Increasingly in Central and South America, women are making progress. On Tuesday, we documented \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/journey-of-a-specialty-coffee-bean-from-cherry-to-cup/\">the story\u003c/a> of Guatemalan farmer Miguelina Villatoro. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Swallow began her career in 1979. Back then, she was marketing the coffee that lots of us grew up with. Fresh out of Harvard Business School, she was hired by Proctor & Gamble as a brand assistant on Folgers Coffee.\u003c/p>\n\u003cp>If you listen to my story, you'll hear how she had an aha moment when she traveled to a coffee farm in Africa. The images she encountered of women and children working long hours in poor conditions, amid crushing poverty, stayed with her. She knew she wanted to make a difference.\u003c/p>\n\u003cp>The IWCA, now in its 10th year, has grown into a powerful networking organization. But there's still a long way to go. As the \u003ca href=\"http://www.intracen.org/about/projects/women-in-coffee/\">International Trade Centre\u003c/a> has documented, women on family-owned coffee plants in African countries take on about 70 percent of maintenance and harvesting work. Yet they tend to have little or no control over their farms' finances, and they typically do not own land or have easy access to credit.\u003c/p>\n\u003cp>But change is coming.\u003c/p>\n\u003cp>Increasingly in Central and South America, women are making progress. On Tuesday, we documented \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/journey-of-a-specialty-coffee-bean-from-cherry-to-cup/\">the story\u003c/a> of Guatemalan farmer Miguelina Villatoro. In Colombia, 47 percent of the \u003ca href=\"http://www.federaciondecafeteros.org/algrano-fnc-es/index.php/comments/mujer_y_familia_eje_central_de_la_actividad_cafetera\">National Federation of Colombian Coffee Growers\u003c/a>' members are female. In fact, one-fifth of that country's farms are owned and operated by women, according to the federation.\u003c/p>\n\u003cp>So what's next? One new initiative underway is the creation of a Women's Harvest brand of coffee. Nancy Moore of the \u003ca href=\"http://www.almanaharvest.org/\">Almana Harvest Fund\u003c/a> is collaborating with the Costa Rican chapter of the IWCA. They're hoping to launch a pilot soon.\u003c/p>\n\u003cul>\n\u003cstrong>Related Story at NPR Food:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164347078/meet-four-african-women-who-are-changing-the-face-of-coffee\">Meet 4 African Women Who Are Changing The Face Of Coffee\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "EU Embraces 'Suspended Coffee': Pay It Forward With A Cup Of Joe",
"title": "EU Embraces 'Suspended Coffee': Pay It Forward With A Cup Of Joe",
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"content": "\u003cfigure id=\"attachment_60790\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/italybarista.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/italybarista.jpg\" alt=\"A barista serves coffee at a cafe in Naples, Italy. The Italian city's long-standing tradition of buying a cup for a less-fortunate stranger is now spreading across Europe. Photo: Christopher Furlong/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-60790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista serves coffee at a cafe in Naples, Italy. The Italian city's long-standing tradition of buying a cup for a less-fortunate stranger is now spreading across Europe. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178829301/eu-embraces-suspended-coffee-pay-it-forward-with-a-cup-of-joe\">The Salt at NPR Food\u003c/a>, (4/25/13)\u003c/p>\n\u003cp>Tough economic times and growing poverty in much of Europe are reviving a humble tradition that began some one-hundred years ago in the Italian city of Naples. It's called \u003cem>caffè sospeso\u003c/em> — \"suspended coffee\": A customer pays in advance for a person who cannot afford a cup of coffee.\u003c/p>\n\u003cp>The Neapolitan writer Luciano de Crescenzo used the tradition as the title of one of his books, \u003cem>\u003ca href=\"http://books.google.com/books/about/Il_caff%C3%A8_sospeso.html?id=8Bk4-iAlWp4C\">Caffè sospeso\u003c/a>: Saggezza quotidiana in piccoli sorsi\u003c/em> (\"Suspended coffee: Daily wisdom in small sips\").\u003c/p>\n\u003cp>\"It was a beautiful custom,\" he recalls. \"When a person who had a break of good luck entered a cafe and ordered a cup of coffee, he didn't pay just for one, but for two cups, allowing someone less fortunate who entered later to have a cup of coffee for free.\"\u003c/p>\n\u003cp>The barista would keep a log, and when someone popped his head in the doorway of the cafe and asked, \"Is there anything suspended?\" the barista would nod and serve him a cup of coffee ... for free.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's an elegant way to show generosity: an act of charity in which donors and recipients never meet each other, the donor doesn't show off and the recipient doesn't have to show gratitude.\u003c/p>\n\u003cp>The writer says the tradition is part of the city's philosophy of life. \"In other words, it was a cup of coffee,\" de Crescenzo says, \"offered to the rest of humankind.\" It was a time, he adds, when there were more customers who were poor than those who were well-off.\u003c/p>\n\u003cp>It's fitting that the tradition started in Naples, a city that prides itself on having the best coffee in Italy. And in a country where the first coffeehouse in Europe opened in 1683 (in Venice), that is no small claim.\u003c/p>\n\u003cp>Before the likes of \u003ca href=\"http://www.gaggia.com/e/landing-page.html\">Gaggia\u003c/a> and \u003ca href=\"http://www.cimbali.com/\">Cimbali\u003c/a> started producing the modern commercial espresso machines, Italians made coffee at home on the stovetop with a coffee maker known as a \u003ca href=\"http://en.wikipedia.org/wiki/Neapolitan_flip_coffee_pot\">Napoletana\u003c/a>.\u003c/p>\n\u003cp>Naples and coffee are inseparable, but the \u003cem>caffè\u003c/em> \u003cem>sospeso\u003c/em> tradition waned as Italy entered the boom years of postwar reconstruction and \u003cem>La Dolce Vita\u003c/em>. For decades, the custom was confined mainly to the Christmas season.\u003c/p>\n\u003cp>Now, it's made a comeback. Two years ago, with the eurozone crisis already raging, unemployment rising and small businesses closing on a daily basis, more and more Italians could no longer afford the national beverage — an espresso or a cappuccino. (According to the \u003ca href=\"http://www.ico.org/\">International Coffee Organization\u003c/a>, which represents 44 coffee exporting countries, Italian per capita annual consumption of coffee has dropped to 5.6 kilograms, the lowest level in the past six years.)\u003c/p>\n\u003cp>Then someone remembered the old Neapolitan custom. So several nongovernmental organizations got together and — with the support of Naples Mayor Luigi de Magistris — Dec.10 was formally declared \"Suspended Coffee Day.\"\u003c/p>\n\u003cp>The practice is now spreading to other crisis-ravaged parts of Europe.\u003c/p>\n\u003cp>In Bulgaria, the European Union's poorest country, where several desperate people have set themselves on fire in recent months, more than 150 cafes have joined an initiative modeled on the Neapolitan \"suspended coffee\" tradition.\u003c/p>\n\u003cp>In crisis-wracked Spain, a young man from Barcelona, Gonzalo Sapina, in a few short weeks started a network called \u003cem>Cafes Pendientes\u003c/em> (\"pending coffees\") and promoted the initiative among numerous coffee shops.\u003c/p>\n\u003cp>In France, several cafes now carry the logo \"cafe en attente\" (\"waiting coffee\").\u003c/p>\n\u003cp>And there is even a \u003ca href=\"http://www.coffeesharing.com/\">site\u003c/a> that lists establishments that have joined the \"suspended coffee\" initiative — the countries range from the \u003ca href=\"http://www.examiner.co.uk/news/local-west-yorkshire-news/2013/04/23/lindley-and-huddersfield-cafes-join-suspended-coffees-scheme-for-homeless-people-86081-33218894/#.UXaQTISvFWg.twitter\">U.K.\u003c/a> and Ireland and Hungary to Australia and Canada.\u003c/p>\n\u003cp>The prepaid cup of coffee has become a symbol of grass-roots social solidarity at a time of mounting poverty in what, until recently, were affluent Western societies.\u003c/p>\n\u003cp>But now, back to Naples, where coffee is not a luxury but is considered, more or less, a basic human right.\u003c/p>\n\u003cp>And the variety is vast: You can order an espresso \"ristretto\" (\"tightened,\" i.e., stronger); or an espresso \"macchiato\" (\"stained,\" i.e., with a little milk); or an espresso \"corretto\" (\"corrected,\" i.e., with a shot of grappa, cognac or sambuca).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There's only one iron-clad rule: Cappuccino — which takes its name from the white and beige colors of the Capuchin friars' habits — is exclusively a breakfast beverage, and must never, never be consumed after 11 a.m. (OK, let's say noon).\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "About a century ago, a beautiful tradition emerged in the Italian city of Naples: Cafe-goers would buy a cup of coffee anonymously and in advance for a less-fortunate stranger. With much of Europe now in tight financial times, the custom is spreading across the continent.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60790\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/italybarista.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/italybarista.jpg\" alt=\"A barista serves coffee at a cafe in Naples, Italy. The Italian city's long-standing tradition of buying a cup for a less-fortunate stranger is now spreading across Europe. Photo: Christopher Furlong/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-60790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista serves coffee at a cafe in Naples, Italy. The Italian city's long-standing tradition of buying a cup for a less-fortunate stranger is now spreading across Europe. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178829301/eu-embraces-suspended-coffee-pay-it-forward-with-a-cup-of-joe\">The Salt at NPR Food\u003c/a>, (4/25/13)\u003c/p>\n\u003cp>Tough economic times and growing poverty in much of Europe are reviving a humble tradition that began some one-hundred years ago in the Italian city of Naples. It's called \u003cem>caffè sospeso\u003c/em> — \"suspended coffee\": A customer pays in advance for a person who cannot afford a cup of coffee.\u003c/p>\n\u003cp>The Neapolitan writer Luciano de Crescenzo used the tradition as the title of one of his books, \u003cem>\u003ca href=\"http://books.google.com/books/about/Il_caff%C3%A8_sospeso.html?id=8Bk4-iAlWp4C\">Caffè sospeso\u003c/a>: Saggezza quotidiana in piccoli sorsi\u003c/em> (\"Suspended coffee: Daily wisdom in small sips\").\u003c/p>\n\u003cp>\"It was a beautiful custom,\" he recalls. \"When a person who had a break of good luck entered a cafe and ordered a cup of coffee, he didn't pay just for one, but for two cups, allowing someone less fortunate who entered later to have a cup of coffee for free.\"\u003c/p>\n\u003cp>The barista would keep a log, and when someone popped his head in the doorway of the cafe and asked, \"Is there anything suspended?\" the barista would nod and serve him a cup of coffee ... for free.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's an elegant way to show generosity: an act of charity in which donors and recipients never meet each other, the donor doesn't show off and the recipient doesn't have to show gratitude.\u003c/p>\n\u003cp>The writer says the tradition is part of the city's philosophy of life. \"In other words, it was a cup of coffee,\" de Crescenzo says, \"offered to the rest of humankind.\" It was a time, he adds, when there were more customers who were poor than those who were well-off.\u003c/p>\n\u003cp>It's fitting that the tradition started in Naples, a city that prides itself on having the best coffee in Italy. And in a country where the first coffeehouse in Europe opened in 1683 (in Venice), that is no small claim.\u003c/p>\n\u003cp>Before the likes of \u003ca href=\"http://www.gaggia.com/e/landing-page.html\">Gaggia\u003c/a> and \u003ca href=\"http://www.cimbali.com/\">Cimbali\u003c/a> started producing the modern commercial espresso machines, Italians made coffee at home on the stovetop with a coffee maker known as a \u003ca href=\"http://en.wikipedia.org/wiki/Neapolitan_flip_coffee_pot\">Napoletana\u003c/a>.\u003c/p>\n\u003cp>Naples and coffee are inseparable, but the \u003cem>caffè\u003c/em> \u003cem>sospeso\u003c/em> tradition waned as Italy entered the boom years of postwar reconstruction and \u003cem>La Dolce Vita\u003c/em>. For decades, the custom was confined mainly to the Christmas season.\u003c/p>\n\u003cp>Now, it's made a comeback. Two years ago, with the eurozone crisis already raging, unemployment rising and small businesses closing on a daily basis, more and more Italians could no longer afford the national beverage — an espresso or a cappuccino. (According to the \u003ca href=\"http://www.ico.org/\">International Coffee Organization\u003c/a>, which represents 44 coffee exporting countries, Italian per capita annual consumption of coffee has dropped to 5.6 kilograms, the lowest level in the past six years.)\u003c/p>\n\u003cp>Then someone remembered the old Neapolitan custom. So several nongovernmental organizations got together and — with the support of Naples Mayor Luigi de Magistris — Dec.10 was formally declared \"Suspended Coffee Day.\"\u003c/p>\n\u003cp>The practice is now spreading to other crisis-ravaged parts of Europe.\u003c/p>\n\u003cp>In Bulgaria, the European Union's poorest country, where several desperate people have set themselves on fire in recent months, more than 150 cafes have joined an initiative modeled on the Neapolitan \"suspended coffee\" tradition.\u003c/p>\n\u003cp>In crisis-wracked Spain, a young man from Barcelona, Gonzalo Sapina, in a few short weeks started a network called \u003cem>Cafes Pendientes\u003c/em> (\"pending coffees\") and promoted the initiative among numerous coffee shops.\u003c/p>\n\u003cp>In France, several cafes now carry the logo \"cafe en attente\" (\"waiting coffee\").\u003c/p>\n\u003cp>And there is even a \u003ca href=\"http://www.coffeesharing.com/\">site\u003c/a> that lists establishments that have joined the \"suspended coffee\" initiative — the countries range from the \u003ca href=\"http://www.examiner.co.uk/news/local-west-yorkshire-news/2013/04/23/lindley-and-huddersfield-cafes-join-suspended-coffees-scheme-for-homeless-people-86081-33218894/#.UXaQTISvFWg.twitter\">U.K.\u003c/a> and Ireland and Hungary to Australia and Canada.\u003c/p>\n\u003cp>The prepaid cup of coffee has become a symbol of grass-roots social solidarity at a time of mounting poverty in what, until recently, were affluent Western societies.\u003c/p>\n\u003cp>But now, back to Naples, where coffee is not a luxury but is considered, more or less, a basic human right.\u003c/p>\n\u003cp>And the variety is vast: You can order an espresso \"ristretto\" (\"tightened,\" i.e., stronger); or an espresso \"macchiato\" (\"stained,\" i.e., with a little milk); or an espresso \"corretto\" (\"corrected,\" i.e., with a shot of grappa, cognac or sambuca).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There's only one iron-clad rule: Cappuccino — which takes its name from the white and beige colors of the Capuchin friars' habits — is exclusively a breakfast beverage, and must never, never be consumed after 11 a.m. (OK, let's say noon).\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Masterpiece In A Mug: Japanese Latte Art Will Perk You Up",
"title": "Masterpiece In A Mug: Japanese Latte Art Will Perk You Up",
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"content": "\u003cfigure id=\"attachment_60770\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\" alt=\"The Cat. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cat. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178841995/masterpiece-in-a-mug-japanese-latte-art-will-perk-you-up\">The Salt at NPR Food\u003c/a> (4/25/13)\u003c/p>\n\u003cp>Clovers? Hearts? That's small fries, guys. It's time you met The Cat:\u003c/p>\n\u003cp>That 3-D creation is the work of Japanese latte artist Kazuki Yamamoto. The 26-year-old resident of Osaka creates ephemeral works of art in espresso and foam.\u003c/p>\n\u003cfigure id=\"attachment_60768\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\" alt=\"Anime Character. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anime Character. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>From whimsical monsters crafted from milk froth ...\u003c/p>\n\u003cfigure id=\"attachment_60769\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\" alt=\"Foam monster. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foam monster. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>... to adorable homages to favorite childhood cartoon characters ...\u003c/p>\n\u003cfigure id=\"attachment_60774\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\" alt=\"The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"416\" class=\"size-full wp-image-60774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Yamamoto's art makes you regret the need to consume the canvas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yamamoto has made a name for himself \u003ca href=\"https://twitter.com/george_10g\">on Twitter\u003c/a>, where more than 82,000 followers receive daily tweets with images of his latest creations. But he's hardly the only latte artist to emerge from Japan.\u003c/p>\n\u003cfigure id=\"attachment_60771\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\" alt=\"Einstein. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Einstein. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>That caffeinated Einstein, for instance, is the work of Yamamoto's friend Kohei Matsuno, a 23-year-old originally from Osaka who now works at a café in Tokyo. (He's \u003ca href=\"https://twitter.com/latte_artist_jk\">on Twitter\u003c/a>, too.) Matsuno's subject matter varies widely — from anime characters to \u003ca href=\"http://otakumode.com/photo/245704969506783232/1\">Lady Gaga\u003c/a>. He also takes customer requests.\u003c/p>\n\u003cp>I like to surprise people, Matsuno, who also goes by the name \u003ca href=\"http://otakumode.com/mattsun\">Mattsun\u003c/a>, tells The Salt. (NPR's \u003ca href=\"http://www.npr.org/people/96022165/yuki-noguchi\">Yuki Noguchi\u003c/a> kindly translated for us.) He says he's always looking for new images.\u003c/p>\n\u003cfigure id=\"attachment_60773\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\" alt=\"Monkey. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>Lately, Matsuno has started recreating famous works of art — like this take on Edvard Munch's \u003ca href=\"http://www.moma.org/visit/calendar/exhibitions/1330\">\u003cem>The Scream\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60775\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\" alt=\"Edvard Munch's "The Scream." Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edvard Munch's \"The Scream.\" Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>A toothpick and spoon are Matsuno's primary tools in creating such fine details. The milk and foam parts go on first, then he uses toothpicks to add \"shading\" with espresso. The whole process, he says, takes about three to five minutes. Yes, that means the beverage isn't always piping hot when it reaches drinkers' lips, but hey, they say you've got to suffer for your art.\u003c/p>\n\u003cp>Sure, we have \u003ca href=\"http://baristart.tumblr.com/\">latte artists\u003c/a> in the U.S., too, but from what Matsuno tells us, it seems to be more common in Japan. So why bother to craft a masterpiece in a mug when it's just going to disappear down someone's gullet?\u003c/p>\n\u003cp>I put the question to noted design philosopher \u003ca href=\"http://www.leonardkoren.com/\">Leonard Koren\u003c/a>, who has written about Japanese aesthetics. He pointed me to two Japanese concepts — \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#3\">\u003cem>wabi-sabi \u003c/em>\u003c/a>and \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#2\">\u003cem>mono-no-aware\u003c/em>\u003c/a> — both of which hold, in part, that \"many things are beautiful precisely because they are short-lived and fragile,\" Koren told me via email.\u003c/p>\n\u003cp>\"For example, the Japanese love the cherry blossom metaphor,\" he writes. \"Because cherry trees blossom for only a week or two every year, when they do blossom, there is the emotional poignancy of knowing that it is only a temporary state of affairs.\"\u003c/p>\n\u003cp>\"If you can memorialize cherry blossoms in poetry—which the Japanese do,\" says Koren, \"why not do the same for latte foam?\"\u003c/p>\n\u003cfigure id=\"attachment_60772\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\" alt=\"Harry Potter. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Potter. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a bad approach to life when you think about it — always seeing the potential for magic in the mundane.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Big hat tip to Rebecca Subbiah, who blogs at \u003ca href=\"http://www.chowandchatter.com/\">Chow and Chatter\u003c/a>, for introducing us to these two artists.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "You think clovers and hearts are impressive? Wait till you get a load of these Japanese latte drawings. A culture that values the beauty of the ephemeral has brought us a new level of art in foam.",
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"description": "You think clovers and hearts are impressive? Wait till you get a load of these Japanese latte drawings. A culture that values the beauty of the ephemeral has brought us a new level of art in foam.",
"title": "Masterpiece In A Mug: Japanese Latte Art Will Perk You Up | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60770\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\" alt=\"The Cat. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cat. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178841995/masterpiece-in-a-mug-japanese-latte-art-will-perk-you-up\">The Salt at NPR Food\u003c/a> (4/25/13)\u003c/p>\n\u003cp>Clovers? Hearts? That's small fries, guys. It's time you met The Cat:\u003c/p>\n\u003cp>That 3-D creation is the work of Japanese latte artist Kazuki Yamamoto. The 26-year-old resident of Osaka creates ephemeral works of art in espresso and foam.\u003c/p>\n\u003cfigure id=\"attachment_60768\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\" alt=\"Anime Character. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anime Character. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>From whimsical monsters crafted from milk froth ...\u003c/p>\n\u003cfigure id=\"attachment_60769\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\" alt=\"Foam monster. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foam monster. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>... to adorable homages to favorite childhood cartoon characters ...\u003c/p>\n\u003cfigure id=\"attachment_60774\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\" alt=\"The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"416\" class=\"size-full wp-image-60774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Yamamoto's art makes you regret the need to consume the canvas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yamamoto has made a name for himself \u003ca href=\"https://twitter.com/george_10g\">on Twitter\u003c/a>, where more than 82,000 followers receive daily tweets with images of his latest creations. But he's hardly the only latte artist to emerge from Japan.\u003c/p>\n\u003cfigure id=\"attachment_60771\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\" alt=\"Einstein. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Einstein. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>That caffeinated Einstein, for instance, is the work of Yamamoto's friend Kohei Matsuno, a 23-year-old originally from Osaka who now works at a café in Tokyo. (He's \u003ca href=\"https://twitter.com/latte_artist_jk\">on Twitter\u003c/a>, too.) Matsuno's subject matter varies widely — from anime characters to \u003ca href=\"http://otakumode.com/photo/245704969506783232/1\">Lady Gaga\u003c/a>. He also takes customer requests.\u003c/p>\n\u003cp>I like to surprise people, Matsuno, who also goes by the name \u003ca href=\"http://otakumode.com/mattsun\">Mattsun\u003c/a>, tells The Salt. (NPR's \u003ca href=\"http://www.npr.org/people/96022165/yuki-noguchi\">Yuki Noguchi\u003c/a> kindly translated for us.) He says he's always looking for new images.\u003c/p>\n\u003cfigure id=\"attachment_60773\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\" alt=\"Monkey. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>Lately, Matsuno has started recreating famous works of art — like this take on Edvard Munch's \u003ca href=\"http://www.moma.org/visit/calendar/exhibitions/1330\">\u003cem>The Scream\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60775\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\" alt=\"Edvard Munch's "The Scream." Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edvard Munch's \"The Scream.\" Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>A toothpick and spoon are Matsuno's primary tools in creating such fine details. The milk and foam parts go on first, then he uses toothpicks to add \"shading\" with espresso. The whole process, he says, takes about three to five minutes. Yes, that means the beverage isn't always piping hot when it reaches drinkers' lips, but hey, they say you've got to suffer for your art.\u003c/p>\n\u003cp>Sure, we have \u003ca href=\"http://baristart.tumblr.com/\">latte artists\u003c/a> in the U.S., too, but from what Matsuno tells us, it seems to be more common in Japan. So why bother to craft a masterpiece in a mug when it's just going to disappear down someone's gullet?\u003c/p>\n\u003cp>I put the question to noted design philosopher \u003ca href=\"http://www.leonardkoren.com/\">Leonard Koren\u003c/a>, who has written about Japanese aesthetics. He pointed me to two Japanese concepts — \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#3\">\u003cem>wabi-sabi \u003c/em>\u003c/a>and \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#2\">\u003cem>mono-no-aware\u003c/em>\u003c/a> — both of which hold, in part, that \"many things are beautiful precisely because they are short-lived and fragile,\" Koren told me via email.\u003c/p>\n\u003cp>\"For example, the Japanese love the cherry blossom metaphor,\" he writes. \"Because cherry trees blossom for only a week or two every year, when they do blossom, there is the emotional poignancy of knowing that it is only a temporary state of affairs.\"\u003c/p>\n\u003cp>\"If you can memorialize cherry blossoms in poetry—which the Japanese do,\" says Koren, \"why not do the same for latte foam?\"\u003c/p>\n\u003cfigure id=\"attachment_60772\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\" alt=\"Harry Potter. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Potter. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a bad approach to life when you think about it — always seeing the potential for magic in the mundane.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Big hat tip to Rebecca Subbiah, who blogs at \u003ca href=\"http://www.chowandchatter.com/\">Chow and Chatter\u003c/a>, for introducing us to these two artists.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Coffee Influenced The Course Of History",
"title": "How Coffee Influenced The Course Of History",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60714\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery.jpg\" alt=\"An overseer sits in the shade while workers collect coffee beans on a Brazilian plantation, circa 1750. Photo: Hulton Archive/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-60714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An overseer sits in the shade while workers collect coffee beans on a Brazilian plantation, circa 1750.\u003cbr>Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130424_me_14.mp3\"] \u003c/p>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">The Salt at NPR Food\u003c/a> (04/24/13)\u003c/p>\n\u003cp>Coffee is a powerful beverage. On a personal level, it helps keep us awake and active. On a much broader level, it has helped shape our history and continues to shape our culture.\u003c/p>\n\u003cp>Coffee plants grow wild in Ethiopia and were probably used by nomadic tribes for thousands of years, but it wasn't until the 1400s that people figured out they could roast its seeds. \"Then it really took off,\" historian \u003ca href=\"http://markpendergrast.com/\">Mark Pendergrast\u003c/a> — author of \u003cem>Uncommon Grounds: The History of Coffee and How It Transformed Our World\u003c/em>\u003cem> \u003c/em>— tells \u003cem>Morning Edition\u003c/em> host Steve Inskeep.\u003c/p>\n\u003cp>By the 1500s, he says, the drink had spread to coffeehouses across the Arab world. Within another 150 years, it took Europe by storm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/178812261/uncommon-grounds-the-history-of-coffee-and-how-it-transformed-our-world\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery2.jpg\" alt=\"Uncommon Grounds\" width=\"250\" class=\"alignleft size-full wp-image-60715\">\u003c/a>\"It actually had a major impact on the rise of business,\" Pendergrast says. Coffeehouses became a spot not just to enjoy a cup but to exchange ideas.\u003c/p>\n\u003cp>The insurer \u003ca href=\"http://www.lloyds.com/lloyds/about-us/history\">Lloyd's of London\u003c/a> was founded hundreds of years ago in one of London's 2,000 coffeehouses, he notes. Literature, newspapers and even the works of great composers like Bach and Beethoven were also spawned in coffeehouses.\u003c/p>\n\u003cp>It is often said that after the Boston Tea Party of 1773, when American colonists raided British tea ships and threw crates of tea into the harbor, Americans universally switched over to drinking coffee.\u003c/p>\n\u003cp>\"There's a lot of truth to the story, I found,\" Pendergrast says. He cites a letter John Adams wrote to his wife, Abigail, in which the Founding Father proclaims his love of tea but says he will have to learn to embrace coffee instead, because drinking tea had become unpatriotic.\u003c/p>\n\u003cp>For all the upsides coffee has brought the modern world, it also ushered in its fair share of downsides, too. Europeans carried coffee with them as they colonized various parts of the world, and this frequently meant they enslaved people in order to grow it.\u003c/p>\n\u003cp>\"One of the ironies about coffee is it makes people think. It sort of creates egalitarian places — coffeehouses where people can come together — and so the French Revolution and the American Revolution were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144988133/drink-coffee-off-with-your-head\">planned\u003c/a> in coffeehouses,\" Pendergrast says. \"On the other hand, that same coffee that was fueling the French Revolution was also being produced by African slaves who had been taken to San Domingo, which we now know as Haiti.\"\u003c/p>\n\u003cp>In Brazil — where slavery was legal until 1888 — coffee plantations would use slash-and-burn agriculture, tearing down rain forests and planting coffee trees that depleted the nutrients in soil. Once the soil had been sapped, growers would move on to another place.\u003c/p>\n\u003cp>And then there are history's many coffee naysayers. In 1511, for example, the governor of Mecca banned coffee because his medical advisers warned it was bad for people's health. In 1674, women in London were convinced that coffee made their husbands impotent.\u003c/p>\n\u003cp>And yet, in an age when \u003ca href=\"http://artsbeat.blogs.nytimes.com/2008/02/29/beer-soup-for-the-overcaffeinated-soul/\">beer soup\u003c/a> was the breakfast of champions, coffee had one undeniable health benefit: \"Western civilization sobered up,\" Pendergrast says. Coffee, he says, \"had a very good impact in many ways on our civilization, even though it was, for a long time, grown by slaves.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Once people figured out how to roast the seeds of the \u003cem>Coffea\u003c/em> plant in the 1400s, coffee took over the world. In doing so, it fueled creativity, revolutions, new business ventures, literature, music — and slavery.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60714\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery.jpg\" alt=\"An overseer sits in the shade while workers collect coffee beans on a Brazilian plantation, circa 1750. Photo: Hulton Archive/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-60714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An overseer sits in the shade while workers collect coffee beans on a Brazilian plantation, circa 1750.\u003cbr>Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">The Salt at NPR Food\u003c/a> (04/24/13)\u003c/p>\n\u003cp>Coffee is a powerful beverage. On a personal level, it helps keep us awake and active. On a much broader level, it has helped shape our history and continues to shape our culture.\u003c/p>\n\u003cp>Coffee plants grow wild in Ethiopia and were probably used by nomadic tribes for thousands of years, but it wasn't until the 1400s that people figured out they could roast its seeds. \"Then it really took off,\" historian \u003ca href=\"http://markpendergrast.com/\">Mark Pendergrast\u003c/a> — author of \u003cem>Uncommon Grounds: The History of Coffee and How It Transformed Our World\u003c/em>\u003cem> \u003c/em>— tells \u003cem>Morning Edition\u003c/em> host Steve Inskeep.\u003c/p>\n\u003cp>By the 1500s, he says, the drink had spread to coffeehouses across the Arab world. Within another 150 years, it took Europe by storm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/178812261/uncommon-grounds-the-history-of-coffee-and-how-it-transformed-our-world\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeslavery2.jpg\" alt=\"Uncommon Grounds\" width=\"250\" class=\"alignleft size-full wp-image-60715\">\u003c/a>\"It actually had a major impact on the rise of business,\" Pendergrast says. Coffeehouses became a spot not just to enjoy a cup but to exchange ideas.\u003c/p>\n\u003cp>The insurer \u003ca href=\"http://www.lloyds.com/lloyds/about-us/history\">Lloyd's of London\u003c/a> was founded hundreds of years ago in one of London's 2,000 coffeehouses, he notes. Literature, newspapers and even the works of great composers like Bach and Beethoven were also spawned in coffeehouses.\u003c/p>\n\u003cp>It is often said that after the Boston Tea Party of 1773, when American colonists raided British tea ships and threw crates of tea into the harbor, Americans universally switched over to drinking coffee.\u003c/p>\n\u003cp>\"There's a lot of truth to the story, I found,\" Pendergrast says. He cites a letter John Adams wrote to his wife, Abigail, in which the Founding Father proclaims his love of tea but says he will have to learn to embrace coffee instead, because drinking tea had become unpatriotic.\u003c/p>\n\u003cp>For all the upsides coffee has brought the modern world, it also ushered in its fair share of downsides, too. Europeans carried coffee with them as they colonized various parts of the world, and this frequently meant they enslaved people in order to grow it.\u003c/p>\n\u003cp>\"One of the ironies about coffee is it makes people think. It sort of creates egalitarian places — coffeehouses where people can come together — and so the French Revolution and the American Revolution were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144988133/drink-coffee-off-with-your-head\">planned\u003c/a> in coffeehouses,\" Pendergrast says. \"On the other hand, that same coffee that was fueling the French Revolution was also being produced by African slaves who had been taken to San Domingo, which we now know as Haiti.\"\u003c/p>\n\u003cp>In Brazil — where slavery was legal until 1888 — coffee plantations would use slash-and-burn agriculture, tearing down rain forests and planting coffee trees that depleted the nutrients in soil. Once the soil had been sapped, growers would move on to another place.\u003c/p>\n\u003cp>And then there are history's many coffee naysayers. In 1511, for example, the governor of Mecca banned coffee because his medical advisers warned it was bad for people's health. In 1674, women in London were convinced that coffee made their husbands impotent.\u003c/p>\n\u003cp>And yet, in an age when \u003ca href=\"http://artsbeat.blogs.nytimes.com/2008/02/29/beer-soup-for-the-overcaffeinated-soul/\">beer soup\u003c/a> was the breakfast of champions, coffee had one undeniable health benefit: \"Western civilization sobered up,\" Pendergrast says. Coffee, he says, \"had a very good impact in many ways on our civilization, even though it was, for a long time, grown by slaves.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coffee For A Cause: What Do Those Feel-Good Labels Deliver?",
"title": "Coffee For A Cause: What Do Those Feel-Good Labels Deliver?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60614\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1-1024x675.jpg\" alt=\"Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\" width=\"1024\" height=\"675\" class=\"size-large wp-image-60614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130424_me_03.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">The Salt at NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>What does it take to find guilt-free coffee?\u003c/p>\n\u003cp>Much of our coffee comes from places where the environment is endangered and workers earn very little — sometimes, just a few dollars for a whole day's work. Coffee farmers have helped cut down tropical forests, and most of them use pesticides.\u003c/p>\n\u003cp>It doesn't take much effort, though, to find bags of coffee with labels that promise social and environmental improvements. Among the best-known are \u003ca href=\"http://www.fairtrade.net/\">Fairtrade\u003c/a> or \u003ca href=\"http://www.rainforest-alliance.org/agriculture/certification\">Rain Forest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went to Costa Rica to find out what those labels mean and how well they deliver on their promises.\u003c/p>\n\u003cp>I visited, for example, a hillside in the country's central valley, near the town of San Ramon, where Luis Fernando Vasquez grows coffee.\u003c/p>\n\u003cp>Vasquez loves showing off his farm, which also produces bananas and honey. He's lived here his whole life and learned to grow coffee from his father. But in the past few years, he says, he's changed the way he farms.\u003c/p>\n\u003cfigure id=\"attachment_60615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2-1024x574.jpg\" alt=\"Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, "now we are coming to understand that the tree plays a role" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, \"now we are coming to understand that the tree plays a role\" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Before, a tree used to be an obstacle, and we'd just cut it down,\" he says. \"Now, we are coming to understand that the tree plays a role, and it can coexist with our commercial coffee plantation.\"\u003c/p>\n\u003cp>Coffee plants that grow in the shade of trees produce fewer beans, but many people say those beans taste better. In addition, trees help reduce soil erosion and provide a home for wildlife.\u003c/p>\n\u003cp>Vasquez points at the ground, which is covered by a layer of dead, decaying leaves. \"We used to pick all that up, bring it to one central point on the farm and then set it on fire,\" he says. \"But now I know that if I leave it there, it will actually help improve soil fertility.\"\u003c/p>\n\u003cp>There also have been changes that I can't see: He's using fewer pesticides and recycling his trash.\u003c/p>\n\u003cp>Vasquez is enthusiastic about these changes, but they were not originally his idea.\u003c/p>\n\u003cp>They're the result of a long chain of decisions reaching all to way back to American consumers contemplating their many coffee options in the local Stop & Shop.\u003c/p>\n\u003cp>Several people who are part of that chain are also with me here on the farm.\u003c/p>\n\u003cfigure id=\"attachment_60621\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Fair Trade? Rainforest Alliance? What's In A Coffee Certification\" width=\"200\" class=\"size-full wp-image-60621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fair Trade? Rainforest Alliance? What's In A Coffee Certification\u003cbr>\u003cstrong>Learn More About the Different Coffee Certifications Below\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>First, there's Sergio Gurdian, who works for \u003ca href=\"http://www.ecomtrading.com/en/our-products/coffee/about-ecom-coffee-113.html\">ECOM Trading\u003c/a>, the second-biggest coffee trader in the world. ECOM buys beans from farmers and sells them to big companies like Starbucks or Nestle.\u003c/p>\n\u003cp>Gurdian and his colleagues went to Vasquez and persuaded him to change his farming practices.\u003c/p>\n\u003cp>Why? \"I think that the world is changing right now,\" says Gurdian.\u003c/p>\n\u003cp>To be specific, one of ECOM's big customers is changing. \u003ca href=\"http://www.nespresso.com/us/en/home\">Nespresso\u003c/a>, a coffee business owned by Nestle, has decided that it wants most of its coffee to carry a particular label: Rainforest Alliance Certified.\u003c/p>\n\u003cp>And \u003ca href=\"http://www.rainforest-alliance.org/\">Rainforest Alliance\u003c/a>, the environmental group behind this label, has a whole set of rules for farmers, called the \u003ca href=\"http://www.rainforest-alliance.org/agriculture/standards\">Sustainable Agriculture Standard\u003c/a>.\u003c/p>\n\u003cp>ECOM took on the job of getting farmers onboard. \"We said, 'OK, it's time to show the producers that sustainability is OK, and that we can offer lots of benefits, not only for them, the producers, but also for their farms,\" says Gurdian.\u003c/p>\n\u003cp>There was also a small financial incentive. Now that Vasquez, the farmer, is Rainforest Alliance Certified, he gets about 15 cents more for each pound of coffee.\u003c/p>\n\u003cp>The number of farmers like him is growing. According to Rainforest Alliance, 4.5 percent of all coffee produced in 2012 came from Rainforest Alliance Certified farms. That's a 45 percent increase over 2011.\u003c/p>\n\u003cp>There are other labels, of course: fair trade; organic; direct trade.\u003c/p>\n\u003cp>All of these labels promise slightly different things, and every promise involves some compromises.\u003c/p>\n\u003cp>For instance: Rainforest Alliance runs a relatively strict system, with independent auditors who inspect farms at random. If the auditors find prohibited pesticides, or workers earning less than the minimum wage, that farm can lose its certification. Sometimes, a whole group of neighboring farms also can be decertified.\u003c/p>\n\u003cp>You may be glad to know that the program has teeth. On the other hand, those rules shut out many of the smallest, poorest farmers.\u003c/p>\n\u003cp>Emilia Umaña, who also helps farmers get Rainforest Alliance certification, says the rules ask for things that are too expensive for many small farmers to buy — like special showers for workers to use after applying pesticides. \"One of the biggest flaws in the system is that they use the same rule book, worldwide, for every type of producer in every company,\" she says.\u003c/p>\n\u003cp>If you're specifically interested in helping small farmers, maybe you should look for fair trade coffee. Its whole focus is small coffee producers. Traditionally, all fair trade coffee has come from cooperatives of small producers.\u003c/p>\n\u003cfigure id=\"attachment_60617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4-1024x574.jpg\" alt=\"Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Christian Mora is general manager of one of these co-ops, called \u003ca href=\"http://afaorca.com/online/modules/info/\">AFAORCA\u003c/a>, in Costa Rica. It has just 24 members.\u003c/p>\n\u003cp>To get fair trade certification, he says, you have to show a fair trade organization that your cooperative keeps an honest set of books, that it operates democratically, and that it treats workers fairly.\u003c/p>\n\u003cp>\"They come in and interview people who work in the coffee fields, and they make sure that salaries are fair, and that labor rights are respected, according to the law,\" he says.\u003c/p>\n\u003cp>Once certified, the cooperative gets 20 cents extra for every pound of fair trade coffee that it sells. The cooperative then decides how to spend that \"social premium.\" It could pass the money on to its members, or do something else with it, such as improve a local school.\u003c/p>\n\u003cp>But there are compromises with fair trade, too. It doesn't deal with environmental practices on the farms, and some buyers complain that fair trade coffee isn't always good-quality coffee.\u003c/p>\n\u003cp>At the moment, in fact, the fair trade movement is going through a \u003ca href=\"http://www.marcgunther.com/a-schism-over-fair-trade/\">bitter split\u003c/a>. One group, \u003ca href=\"http://www.fairtradeusa.org/\">Fair Trade USA\u003c/a>, wants to \u003ca href=\"http://international.cgdev.org/publication/my-fair-trade-coffee-really-fair-trends-and-challenges-fair-trade-certification\">expand\u003c/a> the label so it can include coffee from individual farmers — even big estates.\u003c/p>\n\u003cp>Mora isn't happy about this expanded definition of fair trade. \"It could be a problem, because the goal of the label gets lost, and it becomes more of a marketing tool for big businesses, and just makes it easier for them to sell their product,\" he says.\u003c/p>\n\u003cp>This tension — between trying to be a real alternative to the mainstream and joining the mainstream — comes up all the time in these certification schemes.\u003c/p>\n\u003cp>The toughest environmental certification is probably one called \u003ca href=\"http://nationalzoo.si.edu/scbi/migratorybirds/coffee/\">Smithsonian Bird Friendly coffee\u003c/a>. This coffee is grown organically, with no manufactured fertilizer or pesticides, in fields that also contain 10 different kinds of shade trees. Only a few farmers, though, are willing to grow coffee this way.\u003c/p>\n\u003cfigure id=\"attachment_60618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5-1024x681.jpg\" alt=\"Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\" width=\"1024\" height=\"681\" class=\"size-large wp-image-60618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum, Starbucks runs a really big \u003ca href=\"http://www.starbucks.com/responsibility/sourcing/coffee\">program\u003c/a> called C.A.F.E. Practices (Coffee and Farmer Equity Practices). Like Rainforest Alliance certification, this scheme includes both environmental and social standards, but the Starbucks audits aren't really tests that a farmer can flunk. They're more like counseling sessions. If farmers are doing something wrong, Starbucks will tell them how to improve, but it still buys their coffee.\u003c/p>\n\u003cp>Yet for all their differences and compromises, coffee producers in Costa Rica say these certification systems, collectively, have had a real impact.\u003c/p>\n\u003cp>Carlos Rivera Chavarria, general manager of one of the country's largest cooperatives, \u003ca href=\"http://www.cafetarrazu.com/\">Coopetarrazu\u003c/a>, says certifications all helped farmers to hear what consumers wanted, much more directly than ever before.\u003c/p>\n\u003cp>These programs allowed his producers to \"rediscover quality coffee,\" he says.\u003c/p>\n\u003cp>Coopetarrazu sells coffee under the fair trade label. In addition, some of its farmers are Rainforest Alliance Certified, and the co-op sells a lot of coffee to Starbucks.\u003c/p>\n\u003cp>Now the co-op is experimenting with \"direct trade.\" It's selling small lots of coffee from particular villages to roasters who can pass along the story of that coffee, and that village, to consumers who want to know even more about the sources of their coffee.\u003c/p>\n\u003ch3>What's In A Certification?\u003c/h3>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\" alt=\"USDA Organic - USDA.gov\" width=\"200\" class=\"alignnone size-full wp-image-60619\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Regulates growing methods, prohibiting GMO seeds and synthetic substances\u003c/li>\n\u003cli>Forty countries carry organic coffee farms, with the first certified in 1967\u003c/li>\n\u003cli>Averages a $0.255/lb increase in market price for coffee producers\u003c/li>\n\u003cli>298 million pounds organic coffee grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Fair Trade International\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\" alt=\"Fairtrade International - Fairtrade.net\" width=\"200\" class=\"size-full wp-image-60620\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Seeks to increase welfare for small farmers and communities\u003c/li>\n\u003cli>Guarantees a minimum market price plus 10- to 20-cent premium per pound\u003c/li>\n\u003cli>Premium is paid to cooperatives to either distribute to farmers or use for community development projects\u003c/li>\n\u003cli>790 million pounds grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Rainforest Alliance\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Rainforest Alliance\" width=\"200\" class=\"alignnone size-full wp-image-60621\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Emphasizes sustainability in social, environmental, economic and ethical areas\u003c/li>\n\u003cli>Developed in early 1990s\u003c/li>\n\u003cli>Recently gained the support of major buyers including McDonalds and Nespresso\u003c/li>\n\u003cli>Expanded from 197 million pounds grown in 2007 to 827 million pounds in 2012\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>Smithsonian Migratory Bird Center 'Bird Friendly'\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\" alt=\"Smithsonian Migratory Bird Center\" width=\"200\" class=\"alignnone size-full wp-image-60622\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Promotes biodiversity through the planting of trees for habitat and shade cover\u003c/li>\n\u003cli>Requires organic certification and the use of specific trees\u003c/li>\n\u003cli>Certification can lead to a 5- to 10-cent premium over organic coffee prices\u003c/li>\n\u003cli>One of the smallest certification programs, with approximately 10.4 million pounds of coffee sold in 2011\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Starbucks Coffee And Farmer Equity 'CAFE'\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\" alt=\"Starbucks\" width=\"200\" class=\"alignnone size-full wp-image-60613\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Verification criteria developed over past 14 years with Conservation International\u003c/li>\n\u003cli>Evaluates workers' rights, benefits, environmental protection and sustainability\u003c/li>\n\u003cli>Starbucks aims for 100 percent-certified coffee supply by 2015\u003c/li>\n\u003cli>In 2012, 90 percent of supply — approximately 491 million pounds — was from CAFE-verified farms\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It doesn't take much effort to find bags of coffee with labels that promise social and environmental improvements. But each one of these certification programs promises something different for the farmer and the land — and every promise involves some compromises.",
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"description": "It doesn't take much effort to find bags of coffee with labels that promise social and environmental improvements. But each one of these certification programs promises something different for the farmer and the land — and every promise involves some compromises.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60614\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1-1024x675.jpg\" alt=\"Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\" width=\"1024\" height=\"675\" class=\"size-large wp-image-60614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">The Salt at NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>What does it take to find guilt-free coffee?\u003c/p>\n\u003cp>Much of our coffee comes from places where the environment is endangered and workers earn very little — sometimes, just a few dollars for a whole day's work. Coffee farmers have helped cut down tropical forests, and most of them use pesticides.\u003c/p>\n\u003cp>It doesn't take much effort, though, to find bags of coffee with labels that promise social and environmental improvements. Among the best-known are \u003ca href=\"http://www.fairtrade.net/\">Fairtrade\u003c/a> or \u003ca href=\"http://www.rainforest-alliance.org/agriculture/certification\">Rain Forest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went to Costa Rica to find out what those labels mean and how well they deliver on their promises.\u003c/p>\n\u003cp>I visited, for example, a hillside in the country's central valley, near the town of San Ramon, where Luis Fernando Vasquez grows coffee.\u003c/p>\n\u003cp>Vasquez loves showing off his farm, which also produces bananas and honey. He's lived here his whole life and learned to grow coffee from his father. But in the past few years, he says, he's changed the way he farms.\u003c/p>\n\u003cfigure id=\"attachment_60615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2-1024x574.jpg\" alt=\"Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, "now we are coming to understand that the tree plays a role" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, \"now we are coming to understand that the tree plays a role\" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Before, a tree used to be an obstacle, and we'd just cut it down,\" he says. \"Now, we are coming to understand that the tree plays a role, and it can coexist with our commercial coffee plantation.\"\u003c/p>\n\u003cp>Coffee plants that grow in the shade of trees produce fewer beans, but many people say those beans taste better. In addition, trees help reduce soil erosion and provide a home for wildlife.\u003c/p>\n\u003cp>Vasquez points at the ground, which is covered by a layer of dead, decaying leaves. \"We used to pick all that up, bring it to one central point on the farm and then set it on fire,\" he says. \"But now I know that if I leave it there, it will actually help improve soil fertility.\"\u003c/p>\n\u003cp>There also have been changes that I can't see: He's using fewer pesticides and recycling his trash.\u003c/p>\n\u003cp>Vasquez is enthusiastic about these changes, but they were not originally his idea.\u003c/p>\n\u003cp>They're the result of a long chain of decisions reaching all to way back to American consumers contemplating their many coffee options in the local Stop & Shop.\u003c/p>\n\u003cp>Several people who are part of that chain are also with me here on the farm.\u003c/p>\n\u003cfigure id=\"attachment_60621\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Fair Trade? Rainforest Alliance? What's In A Coffee Certification\" width=\"200\" class=\"size-full wp-image-60621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fair Trade? Rainforest Alliance? What's In A Coffee Certification\u003cbr>\u003cstrong>Learn More About the Different Coffee Certifications Below\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>First, there's Sergio Gurdian, who works for \u003ca href=\"http://www.ecomtrading.com/en/our-products/coffee/about-ecom-coffee-113.html\">ECOM Trading\u003c/a>, the second-biggest coffee trader in the world. ECOM buys beans from farmers and sells them to big companies like Starbucks or Nestle.\u003c/p>\n\u003cp>Gurdian and his colleagues went to Vasquez and persuaded him to change his farming practices.\u003c/p>\n\u003cp>Why? \"I think that the world is changing right now,\" says Gurdian.\u003c/p>\n\u003cp>To be specific, one of ECOM's big customers is changing. \u003ca href=\"http://www.nespresso.com/us/en/home\">Nespresso\u003c/a>, a coffee business owned by Nestle, has decided that it wants most of its coffee to carry a particular label: Rainforest Alliance Certified.\u003c/p>\n\u003cp>And \u003ca href=\"http://www.rainforest-alliance.org/\">Rainforest Alliance\u003c/a>, the environmental group behind this label, has a whole set of rules for farmers, called the \u003ca href=\"http://www.rainforest-alliance.org/agriculture/standards\">Sustainable Agriculture Standard\u003c/a>.\u003c/p>\n\u003cp>ECOM took on the job of getting farmers onboard. \"We said, 'OK, it's time to show the producers that sustainability is OK, and that we can offer lots of benefits, not only for them, the producers, but also for their farms,\" says Gurdian.\u003c/p>\n\u003cp>There was also a small financial incentive. Now that Vasquez, the farmer, is Rainforest Alliance Certified, he gets about 15 cents more for each pound of coffee.\u003c/p>\n\u003cp>The number of farmers like him is growing. According to Rainforest Alliance, 4.5 percent of all coffee produced in 2012 came from Rainforest Alliance Certified farms. That's a 45 percent increase over 2011.\u003c/p>\n\u003cp>There are other labels, of course: fair trade; organic; direct trade.\u003c/p>\n\u003cp>All of these labels promise slightly different things, and every promise involves some compromises.\u003c/p>\n\u003cp>For instance: Rainforest Alliance runs a relatively strict system, with independent auditors who inspect farms at random. If the auditors find prohibited pesticides, or workers earning less than the minimum wage, that farm can lose its certification. Sometimes, a whole group of neighboring farms also can be decertified.\u003c/p>\n\u003cp>You may be glad to know that the program has teeth. On the other hand, those rules shut out many of the smallest, poorest farmers.\u003c/p>\n\u003cp>Emilia Umaña, who also helps farmers get Rainforest Alliance certification, says the rules ask for things that are too expensive for many small farmers to buy — like special showers for workers to use after applying pesticides. \"One of the biggest flaws in the system is that they use the same rule book, worldwide, for every type of producer in every company,\" she says.\u003c/p>\n\u003cp>If you're specifically interested in helping small farmers, maybe you should look for fair trade coffee. Its whole focus is small coffee producers. Traditionally, all fair trade coffee has come from cooperatives of small producers.\u003c/p>\n\u003cfigure id=\"attachment_60617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4-1024x574.jpg\" alt=\"Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Christian Mora is general manager of one of these co-ops, called \u003ca href=\"http://afaorca.com/online/modules/info/\">AFAORCA\u003c/a>, in Costa Rica. It has just 24 members.\u003c/p>\n\u003cp>To get fair trade certification, he says, you have to show a fair trade organization that your cooperative keeps an honest set of books, that it operates democratically, and that it treats workers fairly.\u003c/p>\n\u003cp>\"They come in and interview people who work in the coffee fields, and they make sure that salaries are fair, and that labor rights are respected, according to the law,\" he says.\u003c/p>\n\u003cp>Once certified, the cooperative gets 20 cents extra for every pound of fair trade coffee that it sells. The cooperative then decides how to spend that \"social premium.\" It could pass the money on to its members, or do something else with it, such as improve a local school.\u003c/p>\n\u003cp>But there are compromises with fair trade, too. It doesn't deal with environmental practices on the farms, and some buyers complain that fair trade coffee isn't always good-quality coffee.\u003c/p>\n\u003cp>At the moment, in fact, the fair trade movement is going through a \u003ca href=\"http://www.marcgunther.com/a-schism-over-fair-trade/\">bitter split\u003c/a>. One group, \u003ca href=\"http://www.fairtradeusa.org/\">Fair Trade USA\u003c/a>, wants to \u003ca href=\"http://international.cgdev.org/publication/my-fair-trade-coffee-really-fair-trends-and-challenges-fair-trade-certification\">expand\u003c/a> the label so it can include coffee from individual farmers — even big estates.\u003c/p>\n\u003cp>Mora isn't happy about this expanded definition of fair trade. \"It could be a problem, because the goal of the label gets lost, and it becomes more of a marketing tool for big businesses, and just makes it easier for them to sell their product,\" he says.\u003c/p>\n\u003cp>This tension — between trying to be a real alternative to the mainstream and joining the mainstream — comes up all the time in these certification schemes.\u003c/p>\n\u003cp>The toughest environmental certification is probably one called \u003ca href=\"http://nationalzoo.si.edu/scbi/migratorybirds/coffee/\">Smithsonian Bird Friendly coffee\u003c/a>. This coffee is grown organically, with no manufactured fertilizer or pesticides, in fields that also contain 10 different kinds of shade trees. Only a few farmers, though, are willing to grow coffee this way.\u003c/p>\n\u003cfigure id=\"attachment_60618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5-1024x681.jpg\" alt=\"Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\" width=\"1024\" height=\"681\" class=\"size-large wp-image-60618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum, Starbucks runs a really big \u003ca href=\"http://www.starbucks.com/responsibility/sourcing/coffee\">program\u003c/a> called C.A.F.E. Practices (Coffee and Farmer Equity Practices). Like Rainforest Alliance certification, this scheme includes both environmental and social standards, but the Starbucks audits aren't really tests that a farmer can flunk. They're more like counseling sessions. If farmers are doing something wrong, Starbucks will tell them how to improve, but it still buys their coffee.\u003c/p>\n\u003cp>Yet for all their differences and compromises, coffee producers in Costa Rica say these certification systems, collectively, have had a real impact.\u003c/p>\n\u003cp>Carlos Rivera Chavarria, general manager of one of the country's largest cooperatives, \u003ca href=\"http://www.cafetarrazu.com/\">Coopetarrazu\u003c/a>, says certifications all helped farmers to hear what consumers wanted, much more directly than ever before.\u003c/p>\n\u003cp>These programs allowed his producers to \"rediscover quality coffee,\" he says.\u003c/p>\n\u003cp>Coopetarrazu sells coffee under the fair trade label. In addition, some of its farmers are Rainforest Alliance Certified, and the co-op sells a lot of coffee to Starbucks.\u003c/p>\n\u003cp>Now the co-op is experimenting with \"direct trade.\" It's selling small lots of coffee from particular villages to roasters who can pass along the story of that coffee, and that village, to consumers who want to know even more about the sources of their coffee.\u003c/p>\n\u003ch3>What's In A Certification?\u003c/h3>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\" alt=\"USDA Organic - USDA.gov\" width=\"200\" class=\"alignnone size-full wp-image-60619\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Regulates growing methods, prohibiting GMO seeds and synthetic substances\u003c/li>\n\u003cli>Forty countries carry organic coffee farms, with the first certified in 1967\u003c/li>\n\u003cli>Averages a $0.255/lb increase in market price for coffee producers\u003c/li>\n\u003cli>298 million pounds organic coffee grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Fair Trade International\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\" alt=\"Fairtrade International - Fairtrade.net\" width=\"200\" class=\"size-full wp-image-60620\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Seeks to increase welfare for small farmers and communities\u003c/li>\n\u003cli>Guarantees a minimum market price plus 10- to 20-cent premium per pound\u003c/li>\n\u003cli>Premium is paid to cooperatives to either distribute to farmers or use for community development projects\u003c/li>\n\u003cli>790 million pounds grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Rainforest Alliance\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Rainforest Alliance\" width=\"200\" class=\"alignnone size-full wp-image-60621\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Emphasizes sustainability in social, environmental, economic and ethical areas\u003c/li>\n\u003cli>Developed in early 1990s\u003c/li>\n\u003cli>Recently gained the support of major buyers including McDonalds and Nespresso\u003c/li>\n\u003cli>Expanded from 197 million pounds grown in 2007 to 827 million pounds in 2012\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>Smithsonian Migratory Bird Center 'Bird Friendly'\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\" alt=\"Smithsonian Migratory Bird Center\" width=\"200\" class=\"alignnone size-full wp-image-60622\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Promotes biodiversity through the planting of trees for habitat and shade cover\u003c/li>\n\u003cli>Requires organic certification and the use of specific trees\u003c/li>\n\u003cli>Certification can lead to a 5- to 10-cent premium over organic coffee prices\u003c/li>\n\u003cli>One of the smallest certification programs, with approximately 10.4 million pounds of coffee sold in 2011\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Starbucks Coffee And Farmer Equity 'CAFE'\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\" alt=\"Starbucks\" width=\"200\" class=\"alignnone size-full wp-image-60613\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Verification criteria developed over past 14 years with Conservation International\u003c/li>\n\u003cli>Evaluates workers' rights, benefits, environmental protection and sustainability\u003c/li>\n\u003cli>Starbucks aims for 100 percent-certified coffee supply by 2015\u003c/li>\n\u003cli>In 2012, 90 percent of supply — approximately 491 million pounds — was from CAFE-verified farms\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=178436079&mediaId=178505938\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178436079/journey-of-a-specialty-coffee-bean-from-cherry-to-cup\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130423_me_03.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178436079/journey-of-a-specialty-coffee-bean-from-cherry-to-cup\">The Salt at NPR Food\u003c/a> (4/23/13)\u003c/p>\n\u003cp>When we wanted to know how the growth of the \u003ca href=\"http://www.scaa.org/\">specialty coffee\u003c/a> movement is influencing the lives of farmers, we took a trip to the mountainous region of Huehuetenango in Guatemala.\u003c/p>\n\u003cp>Here, we met farmer \u003ca href=\"http://mujerescafeguatemala.org/index.php?option=com_content&task=view&id=110&Itemid=&lang=en\">Miguelina Villatoro\u003c/a>, owner of Finca El Paternal. If you listen to my radio story, you'll hear how she has salvaged a family farm by maximizing the quality of her beans and entering into a direct trade deal with \u003ca href=\"http://portlandroasting.com/\">Portland Roasting\u003c/a>.\u003ca href=\"http://portlandroasting.com/\"> \u003c/a>\u003c/p>\n\u003cp>At a time when the global commodity price of coffee has sunk to about $1.40 a pound, Villatoro is getting $2.50 per pound for her coffee.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And this kind of premium is typical for farmers catering to the specialty market, who compete on quality. The premium she's getting for her beans allows her to reinvest in the farm and improve conditions for her workers. One recent improvement: She has added water filters to boost the quality of workers' drinking water. And the workers' living quarters on the farm now have a stove with a chimney — small luxuries.\u003c/p>\n\u003cp>The relationship between Villatoro and Portland Roasting began with a dramatic landing by helicopter at her farm nearly 13 years ago. Mark Stell arranged the visit as part of a tour where he scoped out lots of farms. In the end, he was impressed with the quality of her coffee — which had just placed well at a tasting competition called \u003ca href=\"http://www.allianceforcoffeeexcellence.org/en/\">Cup of Excellence\u003c/a>.\u003c/p>\n\u003cp>\"The quality is driving this [expansion of the specialty coffee],\" says \u003ca href=\"http://www.tedfischer.org/wp-content/uploads/2012/09/fischer-cv-August-2012.pdf\">Edward Fischer\u003c/a>, director of the Center for Latin American Studies at Vanderbilt University. And he says it's having a positive effect on workers and small producers in Guatemala.\u003c/p>\n\u003cp>The volume of coffee that Guatemala exports has either dropped a little or stayed level since 2001, he says. \"And yet the revenues from coffee have gone up,\" says Fischer. This means that coffee producers are \"earning more for the coffee they're exporting.\"\u003c/p>\n\u003cp>If you click on the slideshow above (the images shot by my colleague David Gilkey are beautiful), you'll see the incredibly labor-intensive process of producing coffee. Who knew that coffee plants produce cherries, not beans? Or that they've got to be milled not once, but twice to produce the green coffee that's ready for roasting?\u003c/p>\n\u003cp>So, next time you sip on a latte, remember: It's not just the face of the barista behind those coffee beans.\u003c/p>\n\u003cfigure id=\"attachment_60523\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-stell-promo-bfbe4a5d516ff68a5154d0d893b4ef67cf5c8f55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-stell-promo-bfbe4a5d516ff68a5154d0d893b4ef67cf5c8f55.jpg\" alt=\"Mark Stell of Portland Roasting samples coffee from his Guatemalan grower. Photo: David Gilkey/NPR\" width=\"200\" height=\"150\" class=\"size-full wp-image-60523\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Stell of Portland Roasting samples coffee from his Guatemalan grower. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://rainorshinepdx.com/about\">Rain or Shine Coffee House\u003c/a> in Portland, where customers pay upwards of 2 bucks for a coffee, owner Claire Teasdale says she wants her customers to know the stories about the farmers, like Villatoro, behind their cup of joe.\u003c/p>\n\u003cp>Knowing all the effort that goes into that cup \"makes the whole experience of enjoying the coffee a little better,\" says Teasdale.\u003c/p>\n\u003cp>The specialty coffee movement, often called \u003ca href=\"http://en.wikipedia.org/wiki/Third_Wave_Coffee\">Third Wave Coffee\u003c/a>, is a fast-growing niche within the colossal coffee world.\u003c/p>\n\u003cp>And increasingly, in this third-wave world, roasters and cafes aren't just selling us a good cup of coffee. They're also selling us the story behind it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And this kind of premium is typical for farmers catering to the specialty market, who compete on quality. The premium she's getting for her beans allows her to reinvest in the farm and improve conditions for her workers. One recent improvement: She has added water filters to boost the quality of workers' drinking water. And the workers' living quarters on the farm now have a stove with a chimney — small luxuries.\u003c/p>\n\u003cp>The relationship between Villatoro and Portland Roasting began with a dramatic landing by helicopter at her farm nearly 13 years ago. Mark Stell arranged the visit as part of a tour where he scoped out lots of farms. In the end, he was impressed with the quality of her coffee — which had just placed well at a tasting competition called \u003ca href=\"http://www.allianceforcoffeeexcellence.org/en/\">Cup of Excellence\u003c/a>.\u003c/p>\n\u003cp>\"The quality is driving this [expansion of the specialty coffee],\" says \u003ca href=\"http://www.tedfischer.org/wp-content/uploads/2012/09/fischer-cv-August-2012.pdf\">Edward Fischer\u003c/a>, director of the Center for Latin American Studies at Vanderbilt University. And he says it's having a positive effect on workers and small producers in Guatemala.\u003c/p>\n\u003cp>The volume of coffee that Guatemala exports has either dropped a little or stayed level since 2001, he says. \"And yet the revenues from coffee have gone up,\" says Fischer. This means that coffee producers are \"earning more for the coffee they're exporting.\"\u003c/p>\n\u003cp>If you click on the slideshow above (the images shot by my colleague David Gilkey are beautiful), you'll see the incredibly labor-intensive process of producing coffee. Who knew that coffee plants produce cherries, not beans? Or that they've got to be milled not once, but twice to produce the green coffee that's ready for roasting?\u003c/p>\n\u003cp>So, next time you sip on a latte, remember: It's not just the face of the barista behind those coffee beans.\u003c/p>\n\u003cfigure id=\"attachment_60523\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-stell-promo-bfbe4a5d516ff68a5154d0d893b4ef67cf5c8f55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-stell-promo-bfbe4a5d516ff68a5154d0d893b4ef67cf5c8f55.jpg\" alt=\"Mark Stell of Portland Roasting samples coffee from his Guatemalan grower. Photo: David Gilkey/NPR\" width=\"200\" height=\"150\" class=\"size-full wp-image-60523\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Stell of Portland Roasting samples coffee from his Guatemalan grower. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://rainorshinepdx.com/about\">Rain or Shine Coffee House\u003c/a> in Portland, where customers pay upwards of 2 bucks for a coffee, owner Claire Teasdale says she wants her customers to know the stories about the farmers, like Villatoro, behind their cup of joe.\u003c/p>\n\u003cp>Knowing all the effort that goes into that cup \"makes the whole experience of enjoying the coffee a little better,\" says Teasdale.\u003c/p>\n\u003cp>The specialty coffee movement, often called \u003ca href=\"http://en.wikipedia.org/wiki/Third_Wave_Coffee\">Third Wave Coffee\u003c/a>, is a fast-growing niche within the colossal coffee world.\u003c/p>\n\u003cp>And increasingly, in this third-wave world, roasters and cafes aren't just selling us a good cup of coffee. They're also selling us the story behind it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>[vimeo 63069294] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n",
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"excerpt": "Cailtlin Freeman's new book details the drama and recipes behind her self-made dream job: responding to SFMOMA's art through food. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Coffee Brings The World Together",
"title": "How Coffee Brings The World Together",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/001guatemala-story-006-642bc9c7d88f7d66fea7c12828ee8e7cb79d991f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/001guatemala-story-006-642bc9c7d88f7d66fea7c12828ee8e7cb79d991f-190x133.jpg\" alt=\"The best coffee comes from high altitudes with a warm climate like in Huehuetenango, Guatemala.\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60421\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/00283491757-b066156b824d5e7c38c58218cfb2a57f6a173e74.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/00283491757-b066156b824d5e7c38c58218cfb2a57f6a173e74-190x133.jpg\" alt=\"Farmers gather coffee beans in Yunnan province, China.\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60426\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/003gettyimages_94646588_slide-6af1f8ba0a720d2c2864ede364b1e67ebab6b419.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/003gettyimages_94646588_slide-6af1f8ba0a720d2c2864ede364b1e67ebab6b419-190x133.jpg\" alt=\"Workers separate beans in the coffee warehouse in Girbey village in Yergachefe, Gedo zone, Ethiopia, on Friday, Dec. 7, 2007. Beyene works 8 hours a day for 6 Ethiopian birr. Every day the world consumes over 1 billion cups of coffee, generating $80 billion in annual retail sales. That makes it the most valuable traded commodity after oil. Of this, coffee growers make on average 3 cents on every $3 latte bought. Photographer: Michael Tsegaye/Bloomberg News\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60422\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/00451424381-189f5cee6b413bd2bfa2b620501c0475d2279efe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/00451424381-189f5cee6b413bd2bfa2b620501c0475d2279efe-190x133.jpg\" alt=\"Workers clean coffee beans at the Los Ausoles coffee plantation in Ahuachapan, El Salvador. Global exports of green coffee beans are worth $15 billion a year.\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60427\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/005ap9311180146_slide-82009f981fcc9805007d359d7588f3435fc7ebbb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/005ap9311180146_slide-82009f981fcc9805007d359d7588f3435fc7ebbb-190x133.jpg\" alt=\"A woman rakes coffee beans that are drying at a coffee plant in Matagalpa, Nicaragua. Coffee is the country's top export.\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/006gettyimages_111999393-15545cc0f9481a9de97312cf23500130d9d72a25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/006gettyimages_111999393-15545cc0f9481a9de97312cf23500130d9d72a25-190x133.jpg\" alt=\"Forty percent of all coffee comes from Brazil. Here, coffee plantation workers pour sun-dried coffee beans into burlap sacks in Minas Gerais.\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60424\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/007150303478-2bb487baaca099d0b50b6680da9f3383fe567e02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/007150303478-2bb487baaca099d0b50b6680da9f3383fe567e02-190x133.jpg\" alt=\"Vietnamese farmers grow a species of coffee tree called robusta. It grows fast and produces a big crop, but the bean has a bitter taste. Pictured is a coffee shop in Hanoi, Vietnam.\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/008q1indonesia_slide-671a0f1609e00a9e3eef76a0b64addde844c8512.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/008q1indonesia_slide-671a0f1609e00a9e3eef76a0b64addde844c8512-190x133.jpe\" alt='An Indonesian \"Starbikes\" vendor prepares coffee from his bicycle for street laborers in Jakarta.' width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60425\">\u003c/a>\u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/177975138/how-coffee-brings-the-world-together\">The Salt at NPR Food\u003c/a> (4/22/13)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/177975138/how-coffee-brings-the-world-together\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130422_me_03.mp3\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Coffee is more than a drink. For many of us — OK, for me — it's woven into the fabric of every day.\u003c/p>\n\u003cp>It also connects us to far corners of the globe.\u003c/p>\n\u003cp>For instance, every Friday, a truck pulls up to the warehouse of \u003ca href=\"http://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>, a small roaster and coffee distributor in Durham, N.C., and unloads a bunch of heavy burlap sacks.\u003c/p>\n\u003cp>On any random day, that truck could bring \"10 bags from a farm in El Salvador; 20 bags from a cooperative in Burundi; two bags of a special coffee from Guatemala,\" says Kim Elena Ionescu, one of the coffee buyers for Counter Culture Coffee. She travels the world, visiting coffee farms and deciding which beans the company will buy.\u003c/p>\n\u003cp>The best coffee, she says, comes from high altitudes, but you cannot grow it in places that freeze, \"so you need that mixture of high altitude and warm climate, which makes the tropics the place to grow it.\"\u003c/p>\n\u003cp>All across Latin America, Africa and Southeast Asia, people \u003ca href=\"http://www.targetmap.com/viewer.aspx?reportId=3033\">grow coffee\u003c/a>.\u003c/p>\n\u003cp>In many tropical countries, especially poor ones, it's a pillar of the economy; \u003ca href=\"http://www.ico.org/prices/po.htm\">exports\u003c/a> of green coffee beans, globally, are worth $15 billion a year.\u003c/p>\n\u003cp>Some of these farms, Ionescu says, are idyllic places, high in the mountains. Taller trees often shade the coffee bushes. Such scenes \"hearken a little bit to coffee's homeland, which is Ethiopia,\" Ionescu says. \"Southwestern Ethiopia is really lush, it's got amazingly high altitudes, it's green, misty.\"\u003c/p>\n\u003cp>But honestly, even though there are millions of small, idyllic coffee farms, they aren't producing the majority of the world's coffee.\u003c/p>\n\u003cp>Most coffee isn't specialty coffee. It's just coffee: big cans of it, or instant coffee.\u003c/p>\n\u003cp>Forty percent of all coffee comes from Brazil, and the typical coffee farm in Brazil looks more like a corn farm in Iowa, Ionescu says — \"coffee plants as far as the eye can see, unbroken by any kind of tree.\"\u003c/p>\n\u003cp>When it's time for harvest in Brazil, big machines roll through and strip off the cherrylike coffee fruit, with its valuable bean inside.\u003c/p>\n\u003cp>The second-biggest producer in the world is a surprise for many people: Vietnam. \"Not a lot of people, especially in specialty coffee, talk about Vietnam,\" says Ionescu.\u003c/p>\n\u003cp>Vietnamese farmers grow a species of coffee tree called robusta. (The scientific name is \u003cem>Coffea canephora.)\u003c/em> It grows fast and produces a big crop, but the bean has a bitter taste. It's often used in blends, especially in Europe. But high-end coffee producers like Counter Culture avoid it. They stick to another species — arabica.\u003c/p>\n\u003cp>This is one big divide in the coffee business. On one side is \"commodity\" coffee; on the other, small companies like Counter Culture Coffee, or even big ones like Starbucks or Green Mountain Coffee Roasters, which sell coffee that's been more carefully harvested and graded. These companies market coffee \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/16/158932704/coffee-is-the-new-wine-heres-how-you-taste-it\">almost like wine\u003c/a>, labeling where it came from and how it tastes.\u003c/p>\n\u003cp>At Green Mountain's headquarters in Waterbury, Vt., tasters suck in mouthfuls of fresh brew, pause to reflect, then give each sample a score and talk about what their supersensitive taste buds picked up. \"Chocolate, melon, lime, subtle peach,\" says one taster.\u003c/p>\n\u003cp>Specialty coffee like this accounts for only a small part — probably 10 or 15 percent — of the global coffee market.\u003c/p>\n\u003cp>Sometimes, these two sides of the coffee business seem to live in different worlds. But Counter Culture Coffee's Ionescu says they sometimes come together in surprising ways.\u003c/p>\n\u003cp>\"You know, what's interesting to me is the large proportion of coffee growers who drink instant coffee, even on some of these idyllic hillsides in Central America,\" she says.\u003c/p>\n\u003cp>Instead of drinking their own top-quality coffee, they export it to people who can pay more for it, such as Europeans or Americans.\u003c/p>\n\u003cp>Lindsey Bolger, director of coffee for Green Mountain Coffee Roasters, says if you measure the \u003ca href=\"http://chartsbin.com/view/581\">amount of coffee consumed\u003c/a> per coffee drinker, the world champions live in Nordic countries. \"Depending on which country, they're up to eight cups of coffee per person, per day. In the U.S., we're at maybe 2 or 2.5 cups of coffee per day,\" she says.\u003c/p>\n\u003cp>Americans actually used to drink a lot more coffee. Per person, we drank almost twice as much during World War II.\u003c/p>\n\u003cp>People used to divide the coffee world neatly into producers, like Brazil, and consuming countries in Western Europe and North America.\u003c/p>\n\u003cp>Bolger says those clear lines are getting blurred. Brazil could soon overtake the United States to become the world's single biggest coffee-consuming country, she says, and \"we're seeing significant growth in consumption in regions like Southeast Asia, South Korea, Eastern Europe, India and the Gulf nations.\"\u003c/p>\n\u003cp>The coffee experience, it seems, is more global than ever.\u003c/p>\n\u003cp>\u003cem>This is the first in a series of reports for Coffee Week. Along with our friends at \u003c/em>Morning Edition,\u003cem> we're bringing you the stories behind the coffee in your cup — from the farms of Guatemala to the corner coffee shop. \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Related Quiz at NPR:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178092000/coffee-quiz-discover-the-world-in-a-cup-of-joe\">Coffee Quiz: Discover The World In A Cup Of Joe\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Coffee is social stimulant, solitary pleasure, intellectual catalyst. It also connects us to far corners of the globe. From small specialty farms in Guatemala to large, industrial operations in Brazil and unexpected corners of the world, like Vietnam, the world's morning cup of joe makes quite a journey.",
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Beyene works 8 hours a day for 6 Ethiopian birr. Every day the world consumes over 1 billion cups of coffee, generating $80 billion in annual retail sales. That makes it the most valuable traded commodity after oil. Of this, coffee growers make on average 3 cents on every $3 latte bought. Photographer: Michael Tsegaye/Bloomberg News\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60422\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/00451424381-189f5cee6b413bd2bfa2b620501c0475d2279efe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/00451424381-189f5cee6b413bd2bfa2b620501c0475d2279efe-190x133.jpg\" alt=\"Workers clean coffee beans at the Los Ausoles coffee plantation in Ahuachapan, El Salvador. Global exports of green coffee beans are worth $15 billion a year.\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60427\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/005ap9311180146_slide-82009f981fcc9805007d359d7588f3435fc7ebbb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/005ap9311180146_slide-82009f981fcc9805007d359d7588f3435fc7ebbb-190x133.jpg\" alt=\"A woman rakes coffee beans that are drying at a coffee plant in Matagalpa, Nicaragua. Coffee is the country's top export.\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/006gettyimages_111999393-15545cc0f9481a9de97312cf23500130d9d72a25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/006gettyimages_111999393-15545cc0f9481a9de97312cf23500130d9d72a25-190x133.jpg\" alt=\"Forty percent of all coffee comes from Brazil. Here, coffee plantation workers pour sun-dried coffee beans into burlap sacks in Minas Gerais.\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60424\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/007150303478-2bb487baaca099d0b50b6680da9f3383fe567e02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/007150303478-2bb487baaca099d0b50b6680da9f3383fe567e02-190x133.jpg\" alt=\"Vietnamese farmers grow a species of coffee tree called robusta. It grows fast and produces a big crop, but the bean has a bitter taste. Pictured is a coffee shop in Hanoi, Vietnam.\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/008q1indonesia_slide-671a0f1609e00a9e3eef76a0b64addde844c8512.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/008q1indonesia_slide-671a0f1609e00a9e3eef76a0b64addde844c8512-190x133.jpe\" alt='An Indonesian \"Starbikes\" vendor prepares coffee from his bicycle for street laborers in Jakarta.' width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-60425\">\u003c/a>\u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/177975138/how-coffee-brings-the-world-together\">The Salt at NPR Food\u003c/a> (4/22/13)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/177975138/how-coffee-brings-the-world-together\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coffee is more than a drink. For many of us — OK, for me — it's woven into the fabric of every day.\u003c/p>\n\u003cp>It also connects us to far corners of the globe.\u003c/p>\n\u003cp>For instance, every Friday, a truck pulls up to the warehouse of \u003ca href=\"http://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>, a small roaster and coffee distributor in Durham, N.C., and unloads a bunch of heavy burlap sacks.\u003c/p>\n\u003cp>On any random day, that truck could bring \"10 bags from a farm in El Salvador; 20 bags from a cooperative in Burundi; two bags of a special coffee from Guatemala,\" says Kim Elena Ionescu, one of the coffee buyers for Counter Culture Coffee. She travels the world, visiting coffee farms and deciding which beans the company will buy.\u003c/p>\n\u003cp>The best coffee, she says, comes from high altitudes, but you cannot grow it in places that freeze, \"so you need that mixture of high altitude and warm climate, which makes the tropics the place to grow it.\"\u003c/p>\n\u003cp>All across Latin America, Africa and Southeast Asia, people \u003ca href=\"http://www.targetmap.com/viewer.aspx?reportId=3033\">grow coffee\u003c/a>.\u003c/p>\n\u003cp>In many tropical countries, especially poor ones, it's a pillar of the economy; \u003ca href=\"http://www.ico.org/prices/po.htm\">exports\u003c/a> of green coffee beans, globally, are worth $15 billion a year.\u003c/p>\n\u003cp>Some of these farms, Ionescu says, are idyllic places, high in the mountains. Taller trees often shade the coffee bushes. Such scenes \"hearken a little bit to coffee's homeland, which is Ethiopia,\" Ionescu says. \"Southwestern Ethiopia is really lush, it's got amazingly high altitudes, it's green, misty.\"\u003c/p>\n\u003cp>But honestly, even though there are millions of small, idyllic coffee farms, they aren't producing the majority of the world's coffee.\u003c/p>\n\u003cp>Most coffee isn't specialty coffee. It's just coffee: big cans of it, or instant coffee.\u003c/p>\n\u003cp>Forty percent of all coffee comes from Brazil, and the typical coffee farm in Brazil looks more like a corn farm in Iowa, Ionescu says — \"coffee plants as far as the eye can see, unbroken by any kind of tree.\"\u003c/p>\n\u003cp>When it's time for harvest in Brazil, big machines roll through and strip off the cherrylike coffee fruit, with its valuable bean inside.\u003c/p>\n\u003cp>The second-biggest producer in the world is a surprise for many people: Vietnam. \"Not a lot of people, especially in specialty coffee, talk about Vietnam,\" says Ionescu.\u003c/p>\n\u003cp>Vietnamese farmers grow a species of coffee tree called robusta. (The scientific name is \u003cem>Coffea canephora.)\u003c/em> It grows fast and produces a big crop, but the bean has a bitter taste. It's often used in blends, especially in Europe. But high-end coffee producers like Counter Culture avoid it. They stick to another species — arabica.\u003c/p>\n\u003cp>This is one big divide in the coffee business. On one side is \"commodity\" coffee; on the other, small companies like Counter Culture Coffee, or even big ones like Starbucks or Green Mountain Coffee Roasters, which sell coffee that's been more carefully harvested and graded. These companies market coffee \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/16/158932704/coffee-is-the-new-wine-heres-how-you-taste-it\">almost like wine\u003c/a>, labeling where it came from and how it tastes.\u003c/p>\n\u003cp>At Green Mountain's headquarters in Waterbury, Vt., tasters suck in mouthfuls of fresh brew, pause to reflect, then give each sample a score and talk about what their supersensitive taste buds picked up. \"Chocolate, melon, lime, subtle peach,\" says one taster.\u003c/p>\n\u003cp>Specialty coffee like this accounts for only a small part — probably 10 or 15 percent — of the global coffee market.\u003c/p>\n\u003cp>Sometimes, these two sides of the coffee business seem to live in different worlds. But Counter Culture Coffee's Ionescu says they sometimes come together in surprising ways.\u003c/p>\n\u003cp>\"You know, what's interesting to me is the large proportion of coffee growers who drink instant coffee, even on some of these idyllic hillsides in Central America,\" she says.\u003c/p>\n\u003cp>Instead of drinking their own top-quality coffee, they export it to people who can pay more for it, such as Europeans or Americans.\u003c/p>\n\u003cp>Lindsey Bolger, director of coffee for Green Mountain Coffee Roasters, says if you measure the \u003ca href=\"http://chartsbin.com/view/581\">amount of coffee consumed\u003c/a> per coffee drinker, the world champions live in Nordic countries. \"Depending on which country, they're up to eight cups of coffee per person, per day. In the U.S., we're at maybe 2 or 2.5 cups of coffee per day,\" she says.\u003c/p>\n\u003cp>Americans actually used to drink a lot more coffee. Per person, we drank almost twice as much during World War II.\u003c/p>\n\u003cp>People used to divide the coffee world neatly into producers, like Brazil, and consuming countries in Western Europe and North America.\u003c/p>\n\u003cp>Bolger says those clear lines are getting blurred. Brazil could soon overtake the United States to become the world's single biggest coffee-consuming country, she says, and \"we're seeing significant growth in consumption in regions like Southeast Asia, South Korea, Eastern Europe, India and the Gulf nations.\"\u003c/p>\n\u003cp>The coffee experience, it seems, is more global than ever.\u003c/p>\n\u003cp>\u003cem>This is the first in a series of reports for Coffee Week. Along with our friends at \u003c/em>Morning Edition,\u003cem> we're bringing you the stories behind the coffee in your cup — from the farms of Guatemala to the corner coffee shop. \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Related Quiz at NPR:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/22/178092000/coffee-quiz-discover-the-world-in-a-cup-of-joe\">Coffee Quiz: Discover The World In A Cup Of Joe\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language",
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"content": "\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n",
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"excerpt": "A dozen Deaf Foodies relish the tastes and history of Berkeley's Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Daily Habit Of Green Tea Or Coffee Cuts Stroke Risk",
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"content": "\u003cfigure id=\"attachment_58477\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drinkinggreentea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drinkinggreentea.jpg\" alt=\"Japanese women drink green tea during an outdoor tea ceremony in Kobe, Japan. Making the brew a daily habit may be protective against stroke. Photo: Buddhika Weerasinghe/Getty Images\" width=\"667\" height=\"500\" class=\"size-full wp-image-58477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese women drink green tea during an outdoor tea ceremony in Kobe, Japan. Making the brew a daily habit may be protective against stroke. Photo: Buddhika Weerasinghe/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/03/20130315_me_19.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">The Salt at NPR Food\u003c/a> (3/15/13)\u003c/p>\n\u003cp>Whether it's green tea that warms you up, or coffee that gives you that morning lift, a new study finds \u003cem>both\u003c/em> can help cut the risk of suffering a stroke.\u003c/p>\n\u003cp>The \u003ca href=\"http://stroke.ahajournals.org/\">study\u003c/a>, published in the American Heart Association journal \u003cem>Stroke\u003c/em>, included 82,369 men and women in Japan.\u003c/p>\n\u003cp>Researchers found that the more green tea a person drank, the more it reduced the risk of suffering a stroke.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's almost a 20 percent lower risk of stroke in the green tea drinkers\" who drank four cups a day, compared with those who rarely drank green tea, explains Dr. Ralph Sacco of the University of Miami. (He's the past president of the American Heart Association, and we asked him to review the study for us.)\u003c/p>\n\u003cp>And with coffee, researchers found just one cup per day was also associated with about a 20 percent decreased risk of stroke during a 13-year follow-up period.\u003c/p>\n\u003cp>\"I was still feeling rather surprised\" about the findings, Dr. \u003ca href=\"http://www.labome.org/expert/japan/national/kokubo/yoshihiro-kokubo-178549.html\">Yoshihiro Kokubo\u003c/a>, the study's lead author, tells The Salt in an email. Kokubo is a researcher at the Department of Preventive Cardiology, National Cerebra and Cardiovascular Center in Osaka, Japan.\u003c/p>\n\u003cp>Kokubo says that green tea contains compounds known as catechins, which help regulate blood pressure and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19516176\">help improve blood flow\u003c/a>. The compounds also seem to promote an anti-inflammatory effect. Kokubo says coffee, which contains caffeine and compounds known as quinides, likely influences our health through different mechanisms.\u003c/p>\n\u003cp>It's not just the Japanese who seem to benefit from drinking coffee and green tea. Over the past few years, researchers in the U.S. have documented similar reductions in heart disease risk among Americans.\u003c/p>\n\u003cp>\"The accumulating evidence from a variety of studies is suggesting that green tea and coffee may be protective,\" says Sacco.\u003c/p>\n\u003cp>And, in addition, recent \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/coffee/\">studies\u003c/a> have linked a regular coffee habit to a range of benefits — from a reduced risk of Type 2 diabetes to a protective effect against Parkinson's disease.\u003c/p>\n\u003cp>It's interesting to note how much the thinking about caffeine and coffee has changed.\u003c/p>\n\u003cp>In the 1980s, surveys found that many Americans were trying to avoid it; caffeine was thought to be harmful, even at moderate doses.\u003c/p>\n\u003cp>One reason? \u003ca href=\"http://www.hsph.harvard.edu/meir-stampfer/\">Meir Stampfer\u003c/a> of the Harvard School of Public Health says back then, coffee drinkers also tended to be heavy smokers. And in early studies, it was very tough to disentangle the two habits.\u003c/p>\n\u003cp>\"So it made coffee look bad in terms of health outcomes,\" says Stampfer.\u003c/p>\n\u003cp>But as newer studies began to separate out the effects of coffee and tea, a new picture emerged suggesting benefits, not risks.\u003c/p>\n\u003cp>Researchers say there's still a lot to learn here — they haven't nailed down all the mechanisms by which coffee and tea influence our health. Nor have they ruled out that it may be other lifestyle habits among coffee and tea drinkers that's leading to the reduced risk of disease.\u003c/p>\n\u003cp>And experts say when it comes to preventing strokes and heart attacks, no food or drink is a magic bullet. It's our overall patterns of eating and exercise that are important.\u003c/p>\n\u003cp>\"It's a whole lifestyle approach, and we need to remember that,\" says Sacco.\u003c/p>\n\u003cp>So if you are already in the habit of drinking coffee or green tea, this study is one more bit of evidence that you can go ahead and enjoy it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">The Salt at NPR Food\u003c/a> (3/15/13)\u003c/p>\n\u003cp>Whether it's green tea that warms you up, or coffee that gives you that morning lift, a new study finds \u003cem>both\u003c/em> can help cut the risk of suffering a stroke.\u003c/p>\n\u003cp>The \u003ca href=\"http://stroke.ahajournals.org/\">study\u003c/a>, published in the American Heart Association journal \u003cem>Stroke\u003c/em>, included 82,369 men and women in Japan.\u003c/p>\n\u003cp>Researchers found that the more green tea a person drank, the more it reduced the risk of suffering a stroke.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's almost a 20 percent lower risk of stroke in the green tea drinkers\" who drank four cups a day, compared with those who rarely drank green tea, explains Dr. Ralph Sacco of the University of Miami. (He's the past president of the American Heart Association, and we asked him to review the study for us.)\u003c/p>\n\u003cp>And with coffee, researchers found just one cup per day was also associated with about a 20 percent decreased risk of stroke during a 13-year follow-up period.\u003c/p>\n\u003cp>\"I was still feeling rather surprised\" about the findings, Dr. \u003ca href=\"http://www.labome.org/expert/japan/national/kokubo/yoshihiro-kokubo-178549.html\">Yoshihiro Kokubo\u003c/a>, the study's lead author, tells The Salt in an email. Kokubo is a researcher at the Department of Preventive Cardiology, National Cerebra and Cardiovascular Center in Osaka, Japan.\u003c/p>\n\u003cp>Kokubo says that green tea contains compounds known as catechins, which help regulate blood pressure and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19516176\">help improve blood flow\u003c/a>. The compounds also seem to promote an anti-inflammatory effect. Kokubo says coffee, which contains caffeine and compounds known as quinides, likely influences our health through different mechanisms.\u003c/p>\n\u003cp>It's not just the Japanese who seem to benefit from drinking coffee and green tea. Over the past few years, researchers in the U.S. have documented similar reductions in heart disease risk among Americans.\u003c/p>\n\u003cp>\"The accumulating evidence from a variety of studies is suggesting that green tea and coffee may be protective,\" says Sacco.\u003c/p>\n\u003cp>And, in addition, recent \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/coffee/\">studies\u003c/a> have linked a regular coffee habit to a range of benefits — from a reduced risk of Type 2 diabetes to a protective effect against Parkinson's disease.\u003c/p>\n\u003cp>It's interesting to note how much the thinking about caffeine and coffee has changed.\u003c/p>\n\u003cp>In the 1980s, surveys found that many Americans were trying to avoid it; caffeine was thought to be harmful, even at moderate doses.\u003c/p>\n\u003cp>One reason? \u003ca href=\"http://www.hsph.harvard.edu/meir-stampfer/\">Meir Stampfer\u003c/a> of the Harvard School of Public Health says back then, coffee drinkers also tended to be heavy smokers. And in early studies, it was very tough to disentangle the two habits.\u003c/p>\n\u003cp>\"So it made coffee look bad in terms of health outcomes,\" says Stampfer.\u003c/p>\n\u003cp>But as newer studies began to separate out the effects of coffee and tea, a new picture emerged suggesting benefits, not risks.\u003c/p>\n\u003cp>Researchers say there's still a lot to learn here — they haven't nailed down all the mechanisms by which coffee and tea influence our health. Nor have they ruled out that it may be other lifestyle habits among coffee and tea drinkers that's leading to the reduced risk of disease.\u003c/p>\n\u003cp>And experts say when it comes to preventing strokes and heart attacks, no food or drink is a magic bullet. It's our overall patterns of eating and exercise that are important.\u003c/p>\n\u003cp>\"It's a whole lifestyle approach, and we need to remember that,\" says Sacco.\u003c/p>\n\u003cp>So if you are already in the habit of drinking coffee or green tea, this study is one more bit of evidence that you can go ahead and enjoy it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "More Antioxidants In Your Diet May Not Mean Better Health",
"title": "More Antioxidants In Your Diet May Not Mean Better Health",
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"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/20/172511813/more-antioxidants-in-your-diet-may-not-mean-better-health\">The Salt at NPR Food\u003c/a> (2/21/13)\u003c/p>\n\u003cfigure id=\"attachment_57133\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee-istockphoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee-istockphoto-290x217.jpg\" alt=\"The flavonoids in coffee may have health benefits, but preventing stroke may not be one of them. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The flavonoids in coffee may have health benefits, but preventing stroke may not be one of them. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Antioxidants in foods are good for you, so more should be better, right?\u003c/p>\n\u003cp>Evidently not.\u003c/p>\n\u003cp>In a new study, people who ate more antioxidants overall didn't lower their risk of stroke and dementia in old age. That flies in the face of earlier research that found that the antioxidants in fruits and vegetables reduce stroke and dementia risk.\u003c/p>\n\u003cp>\"We're seeing strong and clear benefits with specific antioxidants but not overall,\" says \u003ca href=\"http://researchfaculty.brighamandwomens.org/BRIProfile.aspx?id=1898\">Elizabeth Devore\u003c/a>, an epidemiologist at Brigham and Women's Hospital who led the new study, which was \u003ca href=\"http://www.neurology.org/content/early/2013/02/20/WNL.0b013e3182840c84.abstract\">published\u003c/a> online in the journal \u003cem>Neurology\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last year, Devore found that eating lots of berries \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/ana.23594/abstract\">delayed cognitive decline\u003c/a> among women in the big, ongoing \u003ca href=\"http://www.channing.harvard.edu/nhs/\">Nurses Health Study\u003c/a>. Berries have lots of chemicals called flavonoids, which researchers think probably have protective powers much like those of better-known antioxidants like beta-carotene, vitamin C and vitamin E.\u003c/p>\n\u003cp>Before that, Devore had looked at data from a long-term study of more than 5,000 people ages 55 and older in Rotterdam, Netherlands. The people were followed for about 14 years. She found that people who ate foods with more vitamin E were less likely to suffer dementia, and people who ate foods with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20625087\">more vitamin C\u003c/a> were less likely to have a stroke.\u003c/p>\n\u003cp>But now she's looking at the same people and finds that having lots of antioxidants in the diet overall doesn't help with stroke and dementia. What gives?\u003c/p>\n\u003cp>Devore tells The Salt that she reran the numbers from the earlier Rotterdam study, just to make sure she hadn't made a mistake, and it still showed that vitamins C and E were doing good things for the brain.\u003c/p>\n\u003cp>In the new study, the people with the highest levels of antioxidant intake were getting most of those antioxidants from coffee and tea. Evidently, the Dutch drink a lot of coffee!\u003c/p>\n\u003cp>Coffee and tea are \"actually chock-full of antioxidants,\" Devore says, in the form of flavonoids.\u003c/p>\n\u003cp>And other \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128110552\">studies\u003c/a> on people in Europe have found that drinking a lot of coffee, say five cups a day, does help protect against Alzheimer's. But similar benefits didn't appear in the coffee-loving Dutch group in Devore's study, which leads her to suspect that the total level of antioxidant intake isn't the whole story. \"It's nuance,\" she says.\u003c/p>\n\u003cp>An Italian \u003ca href=\"http://jn.nutrition.org/content/141/1/118.short\">study\u003c/a> from 2011 also showed less stroke risk in people who had a high-antioxidant diet overall. But in that case, the people were getting their antioxidants from wine, fruits and vegetables, Devore says. That's very different from the diet of the Dutch study participants, who ate a lot of meat and dairy, and fewer vegetables and fruit.\u003c/p>\n\u003cp>Scientists have just started to really dig into the relationship between \u003ca href=\"http://www.npr.org/2010/11/12/131272331/bow-down-to-the-medicinal-power-of-cranberries\">flavonoids and health\u003c/a>, thanks to a big new USDA database on the still largely mysterious chemicals.\u003c/p>\n\u003cp>That should help resolve the confusion over the merits of antioxidants, Devore says. \"As we're able to move into these more nontraditional antioxidant foods, we'll be able to tease out more specific information for people.\" \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": "Antioxidants in foods may have health benefits, but it's not one size fits all. Having a diet high in overall antioxidant levels didn't prevent stroke and dementia in one recent study, although eating more vitamin C and E specifically did seem to help.",
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"description": "Antioxidants in foods may have health benefits, but it's not one size fits all. Having a diet high in overall antioxidant levels didn't prevent stroke and dementia in one recent study, although eating more vitamin C and E specifically did seem to help.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/20/172511813/more-antioxidants-in-your-diet-may-not-mean-better-health\">The Salt at NPR Food\u003c/a> (2/21/13)\u003c/p>\n\u003cfigure id=\"attachment_57133\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee-istockphoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee-istockphoto-290x217.jpg\" alt=\"The flavonoids in coffee may have health benefits, but preventing stroke may not be one of them. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The flavonoids in coffee may have health benefits, but preventing stroke may not be one of them. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Antioxidants in foods are good for you, so more should be better, right?\u003c/p>\n\u003cp>Evidently not.\u003c/p>\n\u003cp>In a new study, people who ate more antioxidants overall didn't lower their risk of stroke and dementia in old age. That flies in the face of earlier research that found that the antioxidants in fruits and vegetables reduce stroke and dementia risk.\u003c/p>\n\u003cp>\"We're seeing strong and clear benefits with specific antioxidants but not overall,\" says \u003ca href=\"http://researchfaculty.brighamandwomens.org/BRIProfile.aspx?id=1898\">Elizabeth Devore\u003c/a>, an epidemiologist at Brigham and Women's Hospital who led the new study, which was \u003ca href=\"http://www.neurology.org/content/early/2013/02/20/WNL.0b013e3182840c84.abstract\">published\u003c/a> online in the journal \u003cem>Neurology\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last year, Devore found that eating lots of berries \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/ana.23594/abstract\">delayed cognitive decline\u003c/a> among women in the big, ongoing \u003ca href=\"http://www.channing.harvard.edu/nhs/\">Nurses Health Study\u003c/a>. Berries have lots of chemicals called flavonoids, which researchers think probably have protective powers much like those of better-known antioxidants like beta-carotene, vitamin C and vitamin E.\u003c/p>\n\u003cp>Before that, Devore had looked at data from a long-term study of more than 5,000 people ages 55 and older in Rotterdam, Netherlands. The people were followed for about 14 years. She found that people who ate foods with more vitamin E were less likely to suffer dementia, and people who ate foods with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20625087\">more vitamin C\u003c/a> were less likely to have a stroke.\u003c/p>\n\u003cp>But now she's looking at the same people and finds that having lots of antioxidants in the diet overall doesn't help with stroke and dementia. What gives?\u003c/p>\n\u003cp>Devore tells The Salt that she reran the numbers from the earlier Rotterdam study, just to make sure she hadn't made a mistake, and it still showed that vitamins C and E were doing good things for the brain.\u003c/p>\n\u003cp>In the new study, the people with the highest levels of antioxidant intake were getting most of those antioxidants from coffee and tea. Evidently, the Dutch drink a lot of coffee!\u003c/p>\n\u003cp>Coffee and tea are \"actually chock-full of antioxidants,\" Devore says, in the form of flavonoids.\u003c/p>\n\u003cp>And other \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128110552\">studies\u003c/a> on people in Europe have found that drinking a lot of coffee, say five cups a day, does help protect against Alzheimer's. But similar benefits didn't appear in the coffee-loving Dutch group in Devore's study, which leads her to suspect that the total level of antioxidant intake isn't the whole story. \"It's nuance,\" she says.\u003c/p>\n\u003cp>An Italian \u003ca href=\"http://jn.nutrition.org/content/141/1/118.short\">study\u003c/a> from 2011 also showed less stroke risk in people who had a high-antioxidant diet overall. But in that case, the people were getting their antioxidants from wine, fruits and vegetables, Devore says. That's very different from the diet of the Dutch study participants, who ate a lot of meat and dairy, and fewer vegetables and fruit.\u003c/p>\n\u003cp>Scientists have just started to really dig into the relationship between \u003ca href=\"http://www.npr.org/2010/11/12/131272331/bow-down-to-the-medicinal-power-of-cranberries\">flavonoids and health\u003c/a>, thanks to a big new USDA database on the still largely mysterious chemicals.\u003c/p>\n\u003cp>That should help resolve the confusion over the merits of antioxidants, Devore says. \"As we're able to move into these more nontraditional antioxidant foods, we'll be able to tease out more specific information for people.\" \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": "Bartavelle Coffee and Wine Bar",
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"content": "\u003cfigure id=\"attachment_55125\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\">\u003cimg class=\"size-full wp-image-55125\" alt=\"Bartavelle Coffee and Wine Bar door. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar door. All Photos: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55129\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55152\" alt=\"Bartavelle interior and menu. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55127\" alt=\"Bartavelle interior- mother and son team - Suzanne Drexhage and Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Let's just get this out of the way: There are no poached eggs on the menu anymore, not at the skinny little cafe on San Pablo and Hopkins, wedged between \u003ca href=\"http://www.acmebread.com/\">Acme Bread\u003c/a> and \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Wine Merchant\u003c/a>. You won't find granola there, or buckwheat crepes. No beignets. No baked-goat cheese salad. The coffee doesn't come in a bowl. Cafe Fanny, the tenant for 28 well-loved years, had a great run, and now \u003ca href=\"http://www.berkeleyside.com/2012/03/09/its-the-end-of-a-generation-fanny-has-grown-up/\">it's gone\u003c/a>.\u003c/p>\n\u003cp>What has sprung up in its place is \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>, a new venture for chef-owner Suzanne Drexhage. For Fanny fans, the first impression is reassuring: walls creamy-white, a zinc-clad bar, the comforting smell of fresh coffee and toast, tables and chairs catching the morning sun outside.\u003c/p>\n\u003cfigure id=\"attachment_55130\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\">\u003cimg class=\"size-full wp-image-55130\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle owner Suzanne Drexhage.\u003c/figcaption>\u003c/figure>\n\u003cp>Settle in to sip a \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> cortado made by Drexhage's friendly, Blue Bottle-trained barista son, Sam Sobolewski, however, and you'll start noticing the spiffed-up details: subway-style tiles on the wall behind the kitchen prep area, copper-framed mirrors, shelves displaying neat arrangements of Sightglass coffee bags, \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Tea\u003c/a> tins, Mediterranean-inspired cookbooks and sunny jars of preserved lemons. It's all light and bright, warm and welcoming.\u003c/p>\n\u003cfigure id=\"attachment_55122\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\">\u003cimg class=\"size-full wp-image-55122\" alt=\"Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55141\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55140\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55139\" alt=\"Bartavelle coffee. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Of course, when Drexhage first opened the doors, on October 23 of last year, some regulars seemed surprised to discover that she planned to run her own business rather than the one \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Jim Masur, and Sharon Jones opened in 1984. Keep a business going long enough, and your customers start to assume it's theirs, a community-based extension of their living rooms.\u003c/p>\n\u003cp>But Drexhage has every intention of becoming that living room again, in her own style. She's already a familiar face to many in the Bay Area, having worked in the dining room at San Francisco's \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> throughout the 1990s, when it was an everyday hangout for the many media businesses in the Northeast Mission. Later, she spent two years as a waiter at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, then became a wine importer for Kermit Lynch. It was a good job, she said--interesting work, a steady paycheck, benefits--but as the years ticked by into her 40s, she feared being caught in a desk job forever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2008, she started putting together a business plan for a cafe/restaurant in Berkeley. Just before she started looking for financing, the economy tanked--and the business plan went into a drawer. She returned to Chez Panisse, this time to do a year-long internship in the kitchen downstairs. She did some catering, some private cheffing, cooked at pop-up dinners and events with \u003ca href=\"http://openrestaurant.org/\">OPENrestaurant\u003c/a>, with \u003ca href=\"http://saminnosrat.com/\">Samin Nostrat\u003c/a> at \u003ca href=\"http://www.ciaosamin.com/p/tartine-afterhours.html\">Tartine AfterHours\u003c/a>, at \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>. She loved being the kitchen, but couldn't see herself working as just another line cook. Then, a colleague told her about the closure of Cafe Fanny, and how the original owners were looking for a new tenant. It seemed almost too good to be true, but she dusted off her plan, scaled it back to the casual, coffee-and-small-bites business she'd originally envisioned, re-did the numbers and hoped.\u003c/p>\n\u003cp>Before long, Alice Waters was calling from France: she loved Drexhage's vision. There was just one thing: She hated the name Drexhage had chosen. Could she think of a new one? Knowing that it's always wise to keep Alice happy when you're running a food business in Berkeley, Drexhage and Waters went back and forth until they agreed on Bartavelle, the French word for rock partridge, a plump, quail-like game bird.\u003c/p>\n\u003cfigure id=\"attachment_55124\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\">\u003cimg class=\"size-full wp-image-55124\" alt=\"Bartavelle business cards. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle business cards.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55187\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55188\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55190\" alt=\"Bartavelle cafe exterior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Without the separate commissary kitchen that Fanny had relied on, Drexhage had to build more storage, refrigeration, and workspace into the narrow open kitchen. Adding in some new Health Department-mandated sinks revealed plumbing issues that required tearing up and replacing the entire floor. \"My husband Stan, my dad, my brother--everyone helped out,\" said Drexhage. \"I have some amazing artisan friends who did some amazing, wonderful things, a lot for trade.\" Eric Stark put up new counters, inside and outside, along with a tall cabinet at the back of the restaurant that discretely hides both dry storage and a refrigerator, while Paco Prieto and Pacassa Studios added zinc and copper cladding for both the counters and the outdoor tabletops.\u003c/p>\n\u003cfigure id=\"attachment_55137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\">\u003cimg class=\"size-full wp-image-55137\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past two months, the brief opening menu of coffee, wine, and crostini has expanded into a appetite-whetting, seasonally-inspired list of sandwiches, small bites, and sweet and savory-topped toasts. Beautiful wooden boards, hand-carved by Prieto, are loaded with assortments of fresh and house-made pickled vegetables, cheeses, cured meats or smoked fish, with Acme bread on the side. In the morning, there's a whole-grain (and gluten-free) porridge of brown and red rice, red quinoa, amaranth and flax seed, served sweet, with butter, milk, brown sugar or maple syrup, or salty, dribbled with ghee and sea salt or sesame oil and \u003ca href=\"http://en.wikipedia.org/wiki/Gomashio\">gomaiso\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55136\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\">\u003cimg class=\"size-full wp-image-55136\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Almost every purchasing dollar gets spent locally: at \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish\u003c/a> nearby, for local ling cod she salts and dries for brandade; at Sightglass Coffee Roasters and Red Blossom Tea, both based in San Francisco; at Marin's organic \u003ca href=\"http://strausfamilycreamery.com/\">Straus Creamery\u003c/a> for butter; at \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, Full Belly, Capay, and Happy Boy Farms for organic vegetables. Gorgeous eggs, with their marigold-yellow yolks bathed in olive oil, sea salt and marash pepper, or enriched with aioli and anchovy, come from a friend out in Clayton, who raises chickens on a biodynamic farm and Waldorf school called \u003ca href=\"http://www.beelovedfarm.com\">Beeloved Farm\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55135\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\">\u003cimg class=\"size-full wp-image-55135\" alt=\"Bartavelle - Sheeps milk ricotta kale sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle - Sheep's milk ricotta and kale sandwich.\u003c/figcaption>\u003c/figure>\n\u003cp>Next door, Acme bakes an irresistibly chewy-crunchy Roman-style pizza bianca--a cross between ciabatta and pizza crust--only for Bartavelle, where it's used for sandwiches like this one spread with Bellwether sheep's milk ricotta from Marin, sauteed kale and fresh arugula, seasoned with preserved lemons and shallot vinaigrette.\u003c/p>\n\u003cp>The coffee program is run by her son, Sam Sobolewski, who started his coffee career at 15 as Blue Bottle's third employee, stamping bags and making drip coffees at the farmers' market. After several years with Blue Bottle, he went to New York to work for Joe: the Art of Coffee, returning last year to help out on the beverage side of Bartavelle.\u003c/p>\n\u003cp>Why Sightglass? Most importantly, it's taste: Sobolewski loves their coffee. Local 123, the nearest coffee shop, serves Four Barrel; Bartavelle is Sightglass's first account in Berkeley. There's no one coffee roaster that makes the \"best\" coffee, says Sobolewski, just like there's no one winemaker making the \"best\" red wine. It's all a matter of taste and style, and one that so far, even slow-to-change Berkeley is embracing at Bartavelle.\u003c/p>\n\u003cfigure id=\"attachment_55154\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\">\u003cimg class=\"size-full wp-image-55154\" alt=\"Bartavelle espresso machine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle espresso machine.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55176\" alt=\"Bartavelle wine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55134\" alt=\"Sightglass coffee at Bartavelle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55133\" alt=\"Bartavelle owner Suzanne Drexhage with son and coffee director Sam Sobolewski in background. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>On this sunny, suddenly warm afternoon in January, Sobolewski looks up from his espresso machine to the wine bottles ranged in front of him as the golden-hour light sluices through the tall front windows, glowing through the pale salmon of the Abbatucci Gris Imperial. A day like this, it's almost rosé weather, I say. Absolutely, he agrees.\u003c/p>\n\u003cp>\"It's rosé o'clock at Bartavelle!\"\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Z3xtG\">Map\u003c/a>\u003cbr>\n1603 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-2473\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sat 7am-6pm, Sun 8am-4pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Long live Bartavelle Coffee and Wine Bar! Owner Suzanne Drexhage talks with Stephanie Rosenbaum about the joys and challenges of opening her new Berkeley cafe on the site of the old Cafe Fanny. ",
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"description": "Long live Bartavelle Coffee and Wine Bar! Owner Suzanne Drexhage talks with Stephanie Rosenbaum about the joys and challenges of opening her new Berkeley cafe on the site of the old Cafe Fanny. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55125\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\">\u003cimg class=\"size-full wp-image-55125\" alt=\"Bartavelle Coffee and Wine Bar door. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar door. All Photos: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55129\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55152\" alt=\"Bartavelle interior and menu. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55127\" alt=\"Bartavelle interior- mother and son team - Suzanne Drexhage and Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Let's just get this out of the way: There are no poached eggs on the menu anymore, not at the skinny little cafe on San Pablo and Hopkins, wedged between \u003ca href=\"http://www.acmebread.com/\">Acme Bread\u003c/a> and \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Wine Merchant\u003c/a>. You won't find granola there, or buckwheat crepes. No beignets. No baked-goat cheese salad. The coffee doesn't come in a bowl. Cafe Fanny, the tenant for 28 well-loved years, had a great run, and now \u003ca href=\"http://www.berkeleyside.com/2012/03/09/its-the-end-of-a-generation-fanny-has-grown-up/\">it's gone\u003c/a>.\u003c/p>\n\u003cp>What has sprung up in its place is \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>, a new venture for chef-owner Suzanne Drexhage. For Fanny fans, the first impression is reassuring: walls creamy-white, a zinc-clad bar, the comforting smell of fresh coffee and toast, tables and chairs catching the morning sun outside.\u003c/p>\n\u003cfigure id=\"attachment_55130\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\">\u003cimg class=\"size-full wp-image-55130\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle owner Suzanne Drexhage.\u003c/figcaption>\u003c/figure>\n\u003cp>Settle in to sip a \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> cortado made by Drexhage's friendly, Blue Bottle-trained barista son, Sam Sobolewski, however, and you'll start noticing the spiffed-up details: subway-style tiles on the wall behind the kitchen prep area, copper-framed mirrors, shelves displaying neat arrangements of Sightglass coffee bags, \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Tea\u003c/a> tins, Mediterranean-inspired cookbooks and sunny jars of preserved lemons. It's all light and bright, warm and welcoming.\u003c/p>\n\u003cfigure id=\"attachment_55122\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\">\u003cimg class=\"size-full wp-image-55122\" alt=\"Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55141\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55140\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55139\" alt=\"Bartavelle coffee. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Of course, when Drexhage first opened the doors, on October 23 of last year, some regulars seemed surprised to discover that she planned to run her own business rather than the one \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Jim Masur, and Sharon Jones opened in 1984. Keep a business going long enough, and your customers start to assume it's theirs, a community-based extension of their living rooms.\u003c/p>\n\u003cp>But Drexhage has every intention of becoming that living room again, in her own style. She's already a familiar face to many in the Bay Area, having worked in the dining room at San Francisco's \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> throughout the 1990s, when it was an everyday hangout for the many media businesses in the Northeast Mission. Later, she spent two years as a waiter at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, then became a wine importer for Kermit Lynch. It was a good job, she said--interesting work, a steady paycheck, benefits--but as the years ticked by into her 40s, she feared being caught in a desk job forever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2008, she started putting together a business plan for a cafe/restaurant in Berkeley. Just before she started looking for financing, the economy tanked--and the business plan went into a drawer. She returned to Chez Panisse, this time to do a year-long internship in the kitchen downstairs. She did some catering, some private cheffing, cooked at pop-up dinners and events with \u003ca href=\"http://openrestaurant.org/\">OPENrestaurant\u003c/a>, with \u003ca href=\"http://saminnosrat.com/\">Samin Nostrat\u003c/a> at \u003ca href=\"http://www.ciaosamin.com/p/tartine-afterhours.html\">Tartine AfterHours\u003c/a>, at \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>. She loved being the kitchen, but couldn't see herself working as just another line cook. Then, a colleague told her about the closure of Cafe Fanny, and how the original owners were looking for a new tenant. It seemed almost too good to be true, but she dusted off her plan, scaled it back to the casual, coffee-and-small-bites business she'd originally envisioned, re-did the numbers and hoped.\u003c/p>\n\u003cp>Before long, Alice Waters was calling from France: she loved Drexhage's vision. There was just one thing: She hated the name Drexhage had chosen. Could she think of a new one? Knowing that it's always wise to keep Alice happy when you're running a food business in Berkeley, Drexhage and Waters went back and forth until they agreed on Bartavelle, the French word for rock partridge, a plump, quail-like game bird.\u003c/p>\n\u003cfigure id=\"attachment_55124\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\">\u003cimg class=\"size-full wp-image-55124\" alt=\"Bartavelle business cards. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle business cards.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55187\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55188\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55190\" alt=\"Bartavelle cafe exterior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Without the separate commissary kitchen that Fanny had relied on, Drexhage had to build more storage, refrigeration, and workspace into the narrow open kitchen. Adding in some new Health Department-mandated sinks revealed plumbing issues that required tearing up and replacing the entire floor. \"My husband Stan, my dad, my brother--everyone helped out,\" said Drexhage. \"I have some amazing artisan friends who did some amazing, wonderful things, a lot for trade.\" Eric Stark put up new counters, inside and outside, along with a tall cabinet at the back of the restaurant that discretely hides both dry storage and a refrigerator, while Paco Prieto and Pacassa Studios added zinc and copper cladding for both the counters and the outdoor tabletops.\u003c/p>\n\u003cfigure id=\"attachment_55137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\">\u003cimg class=\"size-full wp-image-55137\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past two months, the brief opening menu of coffee, wine, and crostini has expanded into a appetite-whetting, seasonally-inspired list of sandwiches, small bites, and sweet and savory-topped toasts. Beautiful wooden boards, hand-carved by Prieto, are loaded with assortments of fresh and house-made pickled vegetables, cheeses, cured meats or smoked fish, with Acme bread on the side. In the morning, there's a whole-grain (and gluten-free) porridge of brown and red rice, red quinoa, amaranth and flax seed, served sweet, with butter, milk, brown sugar or maple syrup, or salty, dribbled with ghee and sea salt or sesame oil and \u003ca href=\"http://en.wikipedia.org/wiki/Gomashio\">gomaiso\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55136\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\">\u003cimg class=\"size-full wp-image-55136\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Almost every purchasing dollar gets spent locally: at \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish\u003c/a> nearby, for local ling cod she salts and dries for brandade; at Sightglass Coffee Roasters and Red Blossom Tea, both based in San Francisco; at Marin's organic \u003ca href=\"http://strausfamilycreamery.com/\">Straus Creamery\u003c/a> for butter; at \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, Full Belly, Capay, and Happy Boy Farms for organic vegetables. Gorgeous eggs, with their marigold-yellow yolks bathed in olive oil, sea salt and marash pepper, or enriched with aioli and anchovy, come from a friend out in Clayton, who raises chickens on a biodynamic farm and Waldorf school called \u003ca href=\"http://www.beelovedfarm.com\">Beeloved Farm\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55135\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\">\u003cimg class=\"size-full wp-image-55135\" alt=\"Bartavelle - Sheeps milk ricotta kale sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle - Sheep's milk ricotta and kale sandwich.\u003c/figcaption>\u003c/figure>\n\u003cp>Next door, Acme bakes an irresistibly chewy-crunchy Roman-style pizza bianca--a cross between ciabatta and pizza crust--only for Bartavelle, where it's used for sandwiches like this one spread with Bellwether sheep's milk ricotta from Marin, sauteed kale and fresh arugula, seasoned with preserved lemons and shallot vinaigrette.\u003c/p>\n\u003cp>The coffee program is run by her son, Sam Sobolewski, who started his coffee career at 15 as Blue Bottle's third employee, stamping bags and making drip coffees at the farmers' market. After several years with Blue Bottle, he went to New York to work for Joe: the Art of Coffee, returning last year to help out on the beverage side of Bartavelle.\u003c/p>\n\u003cp>Why Sightglass? Most importantly, it's taste: Sobolewski loves their coffee. Local 123, the nearest coffee shop, serves Four Barrel; Bartavelle is Sightglass's first account in Berkeley. There's no one coffee roaster that makes the \"best\" coffee, says Sobolewski, just like there's no one winemaker making the \"best\" red wine. It's all a matter of taste and style, and one that so far, even slow-to-change Berkeley is embracing at Bartavelle.\u003c/p>\n\u003cfigure id=\"attachment_55154\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\">\u003cimg class=\"size-full wp-image-55154\" alt=\"Bartavelle espresso machine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle espresso machine.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55176\" alt=\"Bartavelle wine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55134\" alt=\"Sightglass coffee at Bartavelle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55133\" alt=\"Bartavelle owner Suzanne Drexhage with son and coffee director Sam Sobolewski in background. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>On this sunny, suddenly warm afternoon in January, Sobolewski looks up from his espresso machine to the wine bottles ranged in front of him as the golden-hour light sluices through the tall front windows, glowing through the pale salmon of the Abbatucci Gris Imperial. A day like this, it's almost rosé weather, I say. Absolutely, he agrees.\u003c/p>\n\u003cp>\"It's rosé o'clock at Bartavelle!\"\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Z3xtG\">Map\u003c/a>\u003cbr>\n1603 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-2473\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sat 7am-6pm, Sun 8am-4pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"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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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "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": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
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