Highbrow Magazine - coffee https://www.highbrowmagazine.com/coffee en Gifts With Purpose: Embracing a Regenerative Holiday Season https://www.highbrowmagazine.com/24270-gifts-purpose-embracing-regenerative-holiday-season <div class="field field-name-field-cat field-type-taxonomy-term-reference field-label-hidden"><div class="field-items"><div class="field-item even"><a href="/food" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Food</a></div></div></div><span class="submitted-by">Submitted by tara on Fri, 12/22/2023 - 15:20</span><div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/2largechristmaspresents_depositphotos.jpg?itok=PH0t9v8X"><img typeof="foaf:Image" src="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/2largechristmaspresents_depositphotos.jpg?itok=PH0t9v8X" width="480" height="320" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">This holiday season, rise above the noise of excess and gift with purpose by selecting presents that champion your values. Consider purchases that restore ecology, improve livelihood, and ensure animal welfare for farming communities. To support a sustainable and regenerative future, give clean and nourishing food and beverages. Rather than relying solely on sustainability labels, explore products actively contributing to communities and ecology.</span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">A simple and effective approach is choosing companies certified by the Regenerative Organic Alliance, particularly those holding the Regenerative Organic Certification (ROC). These companies employ regenerative organic agriculture practices, meeting stringent environmental standards while upholding specific ethical and social criteria that enhance soil health, ensure social fairness, and prioritize animal welfare.</span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Here are some standout companies from the ROC product directory offering gifts that can be shipped directly to loved ones (or enjoyed at home as a well-deserved indulgence) this festive season.</span></span></p> <p> </p> <p><img src="https://www.highbrowmagazine.com/sites/default/files/2holidaygifts.jpg" /></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>A great bottle of wine</strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><a href="https://www.bonterra.com/" style="color:#0563c1; text-decoration:underline">Bonterra</a> Organic Estates, nestled in Mendocino County, leads in regenerative organic viticulture. The winery employs time-honored methods like sheep grazing, cover cropping, and compost application to nurture the soil. Situated at an elevation of 2,235 feet in the mountaintops of Mendocino's rugged North Coast of California, their fruits boast intense and rich, complex flavors — a testament to the interplay of high altitude and maritime microclimate.</span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Known for exceptional wines, their ROC-certified <strong>Bonterra Estate Collection</strong> features favorites like Chardonnay, Cabernet Sauvignon, and limited edition Red Blend. Priced at $22, these wines are widely accessible at retail, making it a perfect choice for enthusiasts. Their pioneering position as among the first globally certified ROC wines adds an additional layer of distinction to these remarkable offerings.</span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">For those seeking an elevated experience, Bonterra.com offers single vineyard wines, including the <strong>Butler Red Cuvee 2020,</strong> <strong>McNab Cabernet Sauvignon 2020</strong> and <strong>Roost Chardonnay 2020</strong>.</span></span></p> <p> </p> <p><img src="https://www.highbrowmagazine.com/sites/default/files/1coffee_depositphotos_0.jpg" /></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Premium-quality coffee</strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Ampersand Coffee Roasters</strong> sources 100 percent organic coffee grown with cutting-edge regenerative organic farming techniques and uses 100 percent fair-trade policies to empower coffee farmers and guarantee a minimum price for their coffee even when markets fluctuate. The organic agriculture practices for their sourced coffee encourage techniques like crop rotation, companion planting, biological pest control, mixed cropping, and the fostering of insect predators.</span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">The company also partners with the International Women's Coffee Alliance and Cafe Femenino to support gender equality in coffee-growing regions. Consider their ground or whole bean coffee for gift-giving, or gift subscriptions for the coffee devotees in your life.</span></span></p> <p> </p> <p><img src="https://www.highbrowmagazine.com/sites/default/files/1tea_depositphotos.jpg" /></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>For tea enthusiasts</strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">If you've heard of Jeju Island, South Korea, it's probably due to its famous women deep-sea divers. But the island's rich volcanic soil and mild sea mist produce something else noteworthy — excellent tea. <strong>Wild Orchard's </strong>exclusive partner farm on Jeju relies on natural sea winds to keep pests at bay, and benefits from fertilization offered by organically raised geese.</span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Over two decades ago, the first tea trees were grown from seeds (not cuttings) planted directly in the volcanic soil, causing them to develop extremely deep roots. Left largely untouched until recently, the trees grew wild to become larger and hardier than those grown on most traditional tea farms, for a superior final result.</span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Or surprise a tea aficionado with something truly unique: Yaupon tea, a refreshing brew derived from a naturally caffeinated native American plant that has 60 percent of the caffeine of coffee and a flavor profile similar to green tea.</span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>CatSpring Yaupon</strong> is a company that uses sustainable practices to produce this flavorful drink. The plants are wild-grown with no added water, and hand-harvested. The company also uses a "people first" hiring policy that works with probation officers to hire individuals looking to create a new future for themselves, as well as hiring women with a history of generational poverty.</span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Pick up stocking stuffers like the tea sampler bag at <strong>CatSpringTea.com</strong> and a variety of loose and bagged teas at <strong>WildOrchard.com</strong>.</span></span></p> <p> </p> <p><img src="https://www.highbrowmagazine.com/sites/default/files/1oliveoil_depositphotos.jpg" /></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Gift single-origin extra virgin olive oil</strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>SIMPLi</strong> connects people around the world through the joy of food. The cofounders sought to bring the best single-origin ingredients from around the world to the market in a way that equally benefits people, producers, and the planet. Simpli's 100 percent Greek Extra Virgin Olive Oil, perfect for gifting, plays a proactive role in land regeneration, carbon sequestration, and resource conservation on a significant scale.</span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Knowing that what you give others will benefit the planet makes every gift more meaningful to you as well as to the recipients of your carefully chosen gifts. You can feel good about everything you're giving this holiday season using these criteria for your shopping.</span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong><em>This article was originally published by <a href="https://www.brandpointcontent.com/article/42518/gifts-with-purpose-how-to-embrace-a-regenerative-holiday-season" style="color:#0563c1; text-decoration:underline">Brandpoint</a>. It’s published here with permission.</em></strong></span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Photo credits: <em><a href="https://depositphotos.com/stock-photography.html" style="color:#0563c1; text-decoration:underline">Depositphotos.com</a>; Brandpoint.</em></strong></span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Highbrow Magazine</strong></span></span></p> <p> </p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-above"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/christmas-gifts" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">christmas gifts</a></div><div class="field-item odd" rel="dc:subject"><a href="/holiday-gifts" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">holiday gifts</a></div><div class="field-item even" rel="dc:subject"><a href="/wine" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">wine</a></div><div class="field-item odd" rel="dc:subject"><a href="/olive-oil" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">olive oil</a></div><div class="field-item even" rel="dc:subject"><a href="/tea" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">tea</a></div><div class="field-item odd" rel="dc:subject"><a href="/coffee" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">coffee</a></div><div class="field-item even" rel="dc:subject"><a href="/food-gifts" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">food gifts</a></div><div class="field-item odd" rel="dc:subject"><a href="/sustainability" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">sustainability</a></div><div class="field-item even" rel="dc:subject"><a href="/eco-friendly" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">eco friendly</a></div><div class="field-item odd" rel="dc:subject"><a href="/drinking-wine" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">drinking wine</a></div><div class="field-item even" rel="dc:subject"><a href="/holiday-giving" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">holiday giving</a></div><div class="field-item odd" rel="dc:subject"><a href="/holiday-parties" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">holiday parties</a></div></div></div><div class="field field-name-field-author field-type-text field-label-hidden"><div class="field-items"><div class="field-item even">BPT</div></div></div><div class="field field-name-field-pop field-type-list-boolean field-label-above"><div class="field-label">Popular:&nbsp;</div><div class="field-items"><div class="field-item even">not popular</div></div></div><div class="field field-name-field-bot field-type-list-boolean field-label-above"><div class="field-label">Bottom Slider:&nbsp;</div><div class="field-items"><div class="field-item even">In Slider</div></div></div> Fri, 22 Dec 2023 20:20:44 +0000 tara 12880 at https://www.highbrowmagazine.com https://www.highbrowmagazine.com/24270-gifts-purpose-embracing-regenerative-holiday-season#comments The Plague Diner’s Diary https://www.highbrowmagazine.com/19927-plague-diner-s-diary <div class="field field-name-field-cat field-type-taxonomy-term-reference field-label-hidden"><div class="field-items"><div class="field-item even"><a href="/food" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Food</a></div></div></div><span class="submitted-by">Submitted by tara on Mon, 05/16/2022 - 17:46</span><div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1foodcovid_alexandra_koch-pixabay.jpg?itok=EmUaLhqj"><img typeof="foaf:Image" src="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1foodcovid_alexandra_koch-pixabay.jpg?itok=EmUaLhqj" width="480" height="438" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Man shall not live by bread alone, says the biblical proverb, somewhat ambiguously. The same can be said about coffee. We break bread and drink coffee (or tea, or wine, or cocktails, or sparkling water) with others – not alone – to nourish both body and soul. Hence the evolution of a café and restaurant culture all across the world that endures the ups and downs of war and peace. Even in Nazi-occupied Paris in the 1940s, restaurants and cafés thrived, serving citizens caffeine and calories for optimal performance, and sociability for emotional and intellectual connection. But during a pandemic, there is no collaboration with the enemy and shutdowns are necessary for survival. </span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">After 50 years of sociable eating and drinking out in Berkeley, the Bay Area and beyond – and writing about it – my gastronomic universe came to a halt in March of 2020. So I took to my journal and camera to record this new dining reality, or surreality, as the case may be. Where there is a will, there is a way. And where there is an appetite, there is a meal, even in isolation. These selected entries from my journal document my will and my appetite during a Covid year of eating and drinking, mostly alone, mostly at home. </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Bon Appétit! </span></span></p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/1coffee_edward_eyer-pexels.jpg" style="height:600px; width:400px" typeof="foaf:Image" /></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>MARCH 16, 2020 </strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Berkeley is starting to shut down: </strong>Yesterday, I brought one of my favorite coffee mugs, a silverplate knife and fork, and a cloth napkin to my still-open morning spot – Saul’s Delicatessen. I ordered a cappuccino and a slice of pound cake. I poured the coffee from a Saul’s to-go paper cup straight into my ceramic cup. The barista was not allowed to use one of Saul’s. The cake was served on a sheet of waxed paper directly onto the napkin I placed on my disinfected table. I was able to leave the exact amount of the bill to minimize shared contact with money. This is crazy! </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">The morning manager, witnessing my picnic table set up, laughed and asked to take a picture. This was evidently an amusing first, though the day before a fellow came in to eat, she said, wearing a gas mask and rubber suit. I decided to take a picture too, documenting perhaps my last café visit for the foreseeable future. All the cafés in Paris are closed now, according to press reports, and no doubt it’s the same all over Europe. Ours are next. </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">One of my favorite café culture quotes from Thomas Pynchon’s <em>Gravity’s Rainbow</em>: </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><em>Dialectics, matrices, archetypes all need to connect once in a while, back to some of that proletarian blood, to body odors and senseless screaming across a table, to cheating and last hopes, or else all is dusty Dracularity, the West’s ancient curse. </em></span></span></p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/1bagel_daka-pexels.jpg" style="height:594px; width:424px" typeof="foaf:Image" /></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>APRIL 2 </strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Memory Food – Nana’s lox, bagels and cream cheese: </strong>True, food can trigger lost memories, which can be very pleasant and vivid when recovered, even revelatory as we know from brain science and literature (Marcel Proust). The olfactory bulb (smell) and memory centers are closely connected on the right side of the brain. With Passover and its recitation of plagues just days away, food and memory are starting to play with each other against the backdrop of our own plague. </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Proust’s forgotten childhood emerged with the taste of a small teacake, a Madeleine. But, in a reversal of Proust’s process, our remembered past can elevate the pleasure of food. Remembering and celebrating our long-departed family members and the foods we shared with them can transform a meal or dish into something deeply satisfying. </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">My memories of Nana, my paternal grandmother, are vivid. She taught me the proper way to place a single slice of lox on top of a bagel smeared with cream cheese. The trick was to spread the lox out so thinly with the back of a fork that you could see the hole of the bagel and the white of the cheese through it. Lox was a true luxury food in the 1950s and not to be eaten lightly. Nana’s emphasis on frugality was, I now understand, the psychological residue of her experience of multiple life crises – immigration from Poland to San Francisco in the early 20th century, the 1906 earthquake, World War I, the Spanish flu, the Great Depression, and World War II. </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Shaped by my grandmother’s lesson, I prefer now the flavor of this pared-down, open-face version of the Jewish classic. The ratio of fish (less) to cream cheese (more) tastes just right to me. </span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>AUGUST 7 </strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Paris, where are you? </strong>Hard to believe that exactly one year ago today I was making friends with a barman in Paris and learning his secrets for a great martini. Seems like just yesterday, or one hundred years ago – Covid time is so confusing! </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Oh, for a martini in Paris, even if their version has little to do with our English/American creation. Eric Poindron, my consulting mixologist in Paris, knows the difference, having lived in the US. He was my go-to guy at the bar of the chic Hotel Pont Royale, just up the street from my apartment. I had just been on a side trip to Venice where I had Hemingway’s martini at Harry’s Bar, made with the ratio of 15-1, gin to dry vermouth. I make mine the same, only with vodka instead of gin. With two cocktail onions instead of olives, it’s a Gibson. </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Martini variations are infinite. Is it time to rename this cocktail in line with modern variations? Here are my recommended, non-PC neologisms: </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong><em>Gitini: </em></strong>A classic martini made with gin and a bit of dry white vermouth. </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong><em>Vokini: </em></strong>A classic martini made with vodka and a bit of dry white vermouth. </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong><em>Vertiny: </em></strong>A French martini made with sweet red vermouth and a bit of gin. </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong><em>Virginy: </em></strong>A non-alcoholic martini made with cranberry juice, a splash of tonic water and an orange twist.<br /> <strong><em>Bikini: </em></strong>A blend of French and Anglo tastes: half vodka or gin on top, an equal amount of semi-sweet vermouth on the bottom. Serve on the rocks with a lemon or orange twist. </span></span></p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/2martini_mart_productions-pexels.jpg" style="height:400px; width:600px" typeof="foaf:Image" /></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>FEBRUARY 25, 2021</strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>If authors were chefs: </strong>My dreams are more vivid during the Covid shutdown, perhaps as compensation for the loss of real life. It’s as if the sleeping brain needs to fill up its tank at night with dream images to make up for the reality fuel lost during the day. The isolation has also resulted in more time for cooking and reading. I woke up this morning laughing at a dream that merged the two – literature and cookbooks. Here is the list* that evolved from the dream after breakfast: </span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">SAMUEL BECKETT: <em>Waiting for Gigot</em><br /> JOSEPH CONRAD: <em>Lard Jim</em><br /> MICHAEL CRIGHTON: <em>Jurassic Pork</em><br /> CHARLES DICKENS: <em>The Pickle Papers</em><br /> FYODOR DOSTOEVSKY: <em>Cream and Punishment </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">WILLIAM FAULKNER: <em>The Sound and the Curry </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">WILLIAM GOLDING: <em>Lord of the Fries</em><br /> ERNEST HEMINGWAY: <em>For Whom the Bell Pepper Tolls </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">JAMES JOYCE: <em>Finnegan’s Cake </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">HARPER LEE: <em>To Cook a Mockingbird </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">JACK LONDON: <em>The Kale of the Wild </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">THOMAS MANN: <em>The Magic Muffin </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">HERMAN MELVILLE: <em>Moby Duck </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">HENRY MILLER: <em>Tropic of Caramel Corn </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">MARGARET MITCHELL: <em>Gone With The Wine</em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">SYLVIA PLATH: <em>The Bell Pepper Jar</em><br /> MARCEL PROUST: <em>In Search of Lost Thyme </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">JEAN-PAUL SARTRE: <em>Beans and Nuttiness </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">WILLIAM SHAKESPEARE: <em>Henry Ate </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">JOHN STEINBECK: <em>Of Spice and Men </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">J.R.R. TOLKEIN: <em>Lord of the Onion Rings </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">LEO TOLSTOY: <em>War and Pizza</em><br /> MARK TWAIN: <em>Huckleberry Flan </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">JOHN UPDIKE: <em>Rabbit Reduction </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">VOLTAIRE: <em>Candied</em><br /> KURT VONNEGUT: <em>Breakfast of Champignons </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">ALICE WALKER: <em>The Collard Purple</em><br /> OSCAR WILDE: <em>The Pitcher of Dorian’s Gravy </em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Following the posting of the list on social media, friends responded with some great titles of their own. If you remove the celebrity authors from some of my titles, they sound like pretty good cookbooks. <em>The Kale of the Wild</em>, <em>Of Spice and Men </em>and <em>The Pickle Papers </em>all could be commercial winners. </span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">*This list was subsequently published by the online magazine, <em>Reinventing Home</em>. </span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Author Bio:</strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong><em>L. John Harris is the author most recently of </em><a href="https://itascabooks.com/products/my-little-plague-journal" style="color:#0563c1; text-decoration:underline">My Little Plague Journal</a> (Itasca Books).<em> He was the founder of Aris Books, a specialty cookbook publisher, and in 1988 launched his cartoon </em>Foodoodle<em> byline in several Bay Area magazines. In the 1990s, Harris shifted his focus to documentary filmmaking. He wrote and co-produced </em>Divine Food: 100 Years in the Kosher Delicatessen Trade<em>. He lives in Berkeley, California, in a 100-year-old Bernard Maybeck-designed Italian-style residence (Villa Maybeck) that serves as a venue for musical performances, lectures, poetry readings and private events.</em></strong></span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong><em>This excerpt is published with permission.</em></strong></span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Highbrow Magazine</strong></span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Image Sources:</strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><em>--Alexandra Koch <a href="https://pixabay.com/illustrations/man-restaurant-fast-food-burger-5599654/" style="color:#0563c1; text-decoration:underline">(Pixabay</a>, Creative Commons)</em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><em>--Edward Eyer (<a href="https://www.pexels.com/photo/photo-of-a-hand-holding-out-a-steaming-cup-2228889/" style="color:#0563c1; text-decoration:underline">Pexels</a>, Creative Commons)</em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><em>--Mart production (<a href="https://www.pexels.com/photo/martini-glass-on-the-wooden-bar-counter-9565921/" style="color:#0563c1; text-decoration:underline">Pexels</a>, Creative Commons)</em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><em>--Daka, (<a href="https://www.pexels.com/photo/bagel-with-cream-cheese-and-strawberries-12043205/" style="color:#0563c1; text-decoration:underline">Pexels</a>, Creative Commons)</em></span></span></p> <p> </p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-above"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/l-john-harris" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">L. John Harris</a></div><div class="field-item odd" rel="dc:subject"><a href="/my-little-plague-journal" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">My Little Plague Journal</a></div><div class="field-item even" rel="dc:subject"><a href="/dining-during-covid" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">dining during covid</a></div><div class="field-item odd" rel="dc:subject"><a href="/eating" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">eating</a></div><div class="field-item even" rel="dc:subject"><a href="/restaurants" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">restaurants</a></div><div class="field-item odd" rel="dc:subject"><a href="/food" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Food</a></div><div class="field-item even" rel="dc:subject"><a href="/gourmet" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">gourmet</a></div><div class="field-item odd" rel="dc:subject"><a href="/foodies" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">foodies</a></div><div class="field-item even" rel="dc:subject"><a href="/cooking" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">cooking</a></div><div class="field-item odd" rel="dc:subject"><a href="/pandemic" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">pandemic</a></div><div class="field-item even" rel="dc:subject"><a href="/drnking" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">drnking</a></div><div class="field-item odd" rel="dc:subject"><a href="/alcohol" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">alcohol</a></div><div class="field-item even" rel="dc:subject"><a href="/preparing-meals" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">preparing meals</a></div><div class="field-item odd" rel="dc:subject"><a href="/gastronomy" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">gastronomy</a></div><div class="field-item even" rel="dc:subject"><a href="/bagels" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">bagels</a></div><div class="field-item odd" rel="dc:subject"><a href="/martinis" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">martinis</a></div><div class="field-item even" rel="dc:subject"><a href="/coffee" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">coffee</a></div></div></div><div class="field field-name-field-author field-type-text field-label-hidden"><div class="field-items"><div class="field-item even">L. John Harris</div></div></div><div class="field field-name-field-pop field-type-list-boolean field-label-above"><div class="field-label">Popular:&nbsp;</div><div class="field-items"><div class="field-item even">not popular</div></div></div><div class="field field-name-field-bot field-type-list-boolean field-label-above"><div class="field-label">Bottom Slider:&nbsp;</div><div class="field-items"><div class="field-item even">In Slider</div></div></div> Mon, 16 May 2022 21:46:19 +0000 tara 11091 at https://www.highbrowmagazine.com https://www.highbrowmagazine.com/19927-plague-diner-s-diary#comments Six 21st Century Nutrition Fads Explained https://www.highbrowmagazine.com/9860-six-21st-century-nutrition-fads-explained <div class="field field-name-field-cat field-type-taxonomy-term-reference field-label-hidden"><div class="field-items"><div class="field-item even"><a href="/food" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Food</a></div></div></div><span class="submitted-by">Submitted by tara on Sun, 03/03/2019 - 13:23</span><div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1foodfads.jpg?itok=eD0pDmU0"><img typeof="foaf:Image" src="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1foodfads.jpg?itok=eD0pDmU0" width="480" height="319" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p> </p> <p>The expanded variety of health and wellness options available today can be confusing for consumers who are trying to learn all they can to make the most informed, healthy choices for themselves and their families.</p> <p> </p> <p>Below, Dr. Nicole Avena, assistant professor of neuroscience at Mount Sinai School of Medicine and visiting professor of health psychology at Princeton University, explains six popular nutrition trends including sustainable snacks, new plant-based milks, prebiotics and probiotics and the latest on gummy supplements vs. traditional vitamins:</p> <p> </p> <p><strong>1. When it comes to a caffeine buzz, choose matcha over coffee.</strong> A premium green tea powder from Japan, matcha is used for drinking as tea or as an ingredient in recipes. While coffee and matcha have about the same amount of caffeine, matcha packs lots of great antioxidants. Check the label to make sure it has been tested for heavy metals, as some matcha can contain lead from the soil where it was grown.</p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/1matcha.jpg" style="height:416px; width:625px" /></p> <p> </p> <p><strong>2. Shelf-stable probiotics have some advantages over refrigerated.</strong> Only two strains of probiotics are shelf-stable, whereas different and diverse strains can be present in refrigerated probiotics. But shelf-stable probiotics have the advantage that they can be used in other food products, like granolas, butter, soups, etc. Just don’t mess with the packaging or open blister packs until you want to use them, as they are packed for preservation. Dead probiotics won’t harm you, but they don’t have any health benefits either. Remember there are different probiotic strains for different issues: i.e., you don’t want to take a digestive or immunity probiotic for vaginal health issues. Instead, try Pro-B as it contains two strains of lactobacilli, which are optimal to promote vaginal health.</p> <p> </p> <p><strong>3. Algae oil trumps fish oil and olive oil.</strong> Algae oil is vegetarian and a source of omega-3s and DHA (good fats to support brain health). Algae oil is safe to use in pregnancy (when eating too much fish can be harmful because of mercury) and is heart healthy (studies show it lowers cholesterol and triglycerides). It also has more monounsaturated fat than olive oil.</p> <p> </p> <p><strong>4. Cow’s milk is healthier than almond milk.</strong> Despite its popularity, almond milk often has less than 2 percent actual almonds in it, has a lot of added sugar, and is not necessarily better for the environment because it takes five liters of water to grow one almond.</p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/1gummyvitamins.jpg" style="height:292px; width:625px" /></p> <p> </p> <p><strong>5. 1000 mcg’s of Folate with vitamin D and calcium is essential in a prenatal vitamin.</strong> The nutrients in your prenatal vitamins are crucial pre- and postpartum, especially if you are breastfeeding.</p> <p> </p> <p><strong>6. Gummy vitamins are just as effective as pills and chewables.</strong> The best way to get needed nutrients is through food, but, people don’t always have eating habits that provide them with all the nutrition they need. Others have deficiencies that diet alone can’t resolve. Supplements can fill the gap, but people are more likely to take their supplements regularly if they taste good and they’re convenient. Pills require a liquid to take them with, they’re not tasty, and sometimes leave an unpleasant aftertaste.Gummies can be a good option, and clinical tests show that their absorption is equivalent or better than traditional vitamin pills. Vitafusion offers more than 30 types of gummy vitamins, with no artificial flavors, high fructose corn syrup, gluten or dairy.</p> <p> </p> <p><strong>Nicole Avena, Ph.D., is a research neuroscientist and pioneer in the field of food and nutrition. She is also the author of <em>What to Eat When You’re Pregnant.</em></strong></p> <p> </p> <p><strong>Brandpoint</strong></p> <p> </p> <p><strong>Highbrow Magazine</strong></p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-above"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/prebiotics" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">prebiotics</a></div><div class="field-item odd" rel="dc:subject"><a href="/probiotics" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">probiotics</a></div><div class="field-item even" rel="dc:subject"><a href="/vitamins" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">vitamins</a></div><div class="field-item odd" rel="dc:subject"><a href="/gummie-vitamins" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">gummie vitamins</a></div><div class="field-item even" rel="dc:subject"><a href="/matcha" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">matcha</a></div><div class="field-item odd" rel="dc:subject"><a href="/coffee" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">coffee</a></div><div class="field-item even" rel="dc:subject"><a href="/food-fads" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">food fads</a></div><div class="field-item odd" rel="dc:subject"><a href="/fish-oil" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">fish oil</a></div><div class="field-item even" rel="dc:subject"><a href="/olive-oil" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">olive oil</a></div><div class="field-item odd" rel="dc:subject"><a href="/almond-milk" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">almond milk</a></div></div></div><div class="field field-name-field-author field-type-text field-label-hidden"><div class="field-items"><div class="field-item even">Brandpoint</div></div></div><div class="field field-name-field-pop field-type-list-boolean field-label-above"><div class="field-label">Popular:&nbsp;</div><div class="field-items"><div class="field-item even">not popular</div></div></div><div class="field field-name-field-photographer field-type-text field-label-above"><div class="field-label">Photographer:&nbsp;</div><div class="field-items"><div class="field-item even">Brandpoint; Google Images</div></div></div><div class="field field-name-field-bot field-type-list-boolean field-label-above"><div class="field-label">Bottom Slider:&nbsp;</div><div class="field-items"><div class="field-item even">Out Slider</div></div></div> Sun, 03 Mar 2019 18:23:46 +0000 tara 8573 at https://www.highbrowmagazine.com https://www.highbrowmagazine.com/9860-six-21st-century-nutrition-fads-explained#comments The Rise of Java Journeys in El Salvador https://www.highbrowmagazine.com/8688-rise-java-journeys-el-salvador <div class="field field-name-field-cat field-type-taxonomy-term-reference field-label-hidden"><div class="field-items"><div class="field-item even"><a href="/travel" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Travel</a></div></div></div><span class="submitted-by">Submitted by tara on Mon, 12/25/2017 - 13:10</span><div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1coffeebeans.jpg?itok=9bU0Wh0C"><img typeof="foaf:Image" src="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1coffeebeans.jpg?itok=9bU0Wh0C" width="480" height="270" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p> </p> <p>(BPT) Americans' love for coffee is inspiring them to embark on java journeys around the world, leading them to stunning locations where coffee is an important part of daily life.</p> <p> </p> <p>Coffee farming has fueled the economy in El Salvador and defined its rich culture for more than 200 years.</p> <p> </p> <p>Today, it is estimated there are nearly 20,000 coffee growers producing the elite Bourbon and Pacarma varietals throughout the growing regions of Apaneca-Ilamatepec, Chichontepec, the Cacahuatique Mountain Range and Tecapa-Chichontepec.</p> <p> </p> <p>In addition to visiting El Salvador to surf and hike the volcanoes, travelers are now coming near and far to experience firsthand the country's world-renowned coffee from the source.</p> <p> </p> <p><strong>The Coffee Route of El Salvador</strong></p> <p> </p> <p>Coffee cultivation is considered an art form in El Salvador, and its producers are highly skilled, acquiring knowledge from past generations. Visitors who want to experience coffee culture can learn about the process from plant to cup — the proper methods of growing coffee beans, harvesting, sorting, drying, roasting and the delicate process the fruit goes through before it can be brewed.</p> <p> </p> <p><img src="https://www.highbrowmagazine.com/sites/default/files/1coffee_depositphotos.jpg" /></p> <p> </p> <p>The coffee harvest period begins in October in the low altitude and extends until March in the higher-altitude areas. If traveling during this period, consider checking out the El Carmen Estate, a coffee plantation founded in 1930 in the Apaneca-Ilamatepec mountain range next to the quaint town of Concepción de Ataco.</p> <p> </p> <p>Consider taking the integral tour, a three-hour immersive adventure into all things coffee. First, visitors are welcomed at La Casona, the original farm house, where they are invited to taste a cup of Ataco Gourmet coffee prepared in a chorreador dripper.</p> <p> </p> <p>Next, guests enjoy a guided tour around the coffee mill to learn the full coffee process. If you visit in December or January, you can see the red Bourbon cherries being hand-picked. The beans are then pulped at the wet mill to remove the outer skin, fermented and washed with spring water before being sun-dried on clay patios.</p> <p> </p> <p>Visitors to El Carmen participate in a cup-tasting table and learn the basics of coffee sampling. On the tour, everyone enjoys a country lunch and leaves with a pound of Ataco Gourmet coffee. The high quality of El Carmen’s coffee is due to the estate’s prime growing conditions and a meticulous approach to harvesting and processing.</p> <p> </p> <p><strong>Coffee tours in El Salvador</strong></p> <p> </p> <p>You may opt to explore plantations like El Carmen independently, or, decide to take a tour where experts lead you along the dedicated tourist route. Some of the fascinating cities you may visit on the Coffee Route include Tacuba, Las Chinama, Chalchuapa, Santa Ana and El Congo.</p> <p> </p> <p>Along the Coffee Route, you'll have the opportunity to explore colonial villages, national parks, coffee plantations, rain forests and artisan towns. A variety of accommodations allow visitors the opportunity to enjoy a full immersion in the scenic surroundings during a relaxing, overnight stay. It is certain to be an experience you never forget, and you'll be surprised just how much you learn about coffee production.</p> <p> </p> <p>Just imagine a vacation full of spectacular surf, breathtaking volcanoes and what very well could be the best coffee you've ever tasted. Coffee tourism is heating up, so when planning your next vacation, consider a java journey to El Salvador. To learn more, visit <a href="http://www.elsalvador.travel/">www.elsalvador.travel</a>.</p> <p> </p> <p><strong>Brandpoint</strong></p> <p> </p> <p><strong>Highbrow Magazine</strong></p> <p> </p> <p><em><strong>Photo credits: Brandpoint; <a href="https://depositphotos.com/stock-photography.html">Depositphotos.com</a>.</strong></em></p> <p> </p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-above"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/coffee" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">coffee</a></div><div class="field-item odd" rel="dc:subject"><a href="/el-salvador" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">el salvador</a></div><div class="field-item even" rel="dc:subject"><a href="/coffee-beans" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">coffee beans</a></div><div class="field-item odd" rel="dc:subject"><a href="/traveling-el-salvador" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">traveling to el salvador</a></div><div class="field-item even" rel="dc:subject"><a href="/drinking-coffee" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">drinking coffee</a></div></div></div><div class="field field-name-field-author field-type-text field-label-hidden"><div class="field-items"><div class="field-item even">Brandpoint</div></div></div><div class="field field-name-field-pop field-type-list-boolean field-label-above"><div class="field-label">Popular:&nbsp;</div><div class="field-items"><div class="field-item even">not popular</div></div></div><div class="field field-name-field-bot field-type-list-boolean field-label-above"><div class="field-label">Bottom Slider:&nbsp;</div><div class="field-items"><div class="field-item even">Out Slider</div></div></div> Mon, 25 Dec 2017 18:10:03 +0000 tara 7868 at https://www.highbrowmagazine.com https://www.highbrowmagazine.com/8688-rise-java-journeys-el-salvador#comments Why Coffee Culture Continues to Evolve https://www.highbrowmagazine.com/5110-why-coffee-culture-continues-evolve <div class="field field-name-field-cat field-type-taxonomy-term-reference field-label-hidden"><div class="field-items"><div class="field-item even"><a href="/food" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Food</a></div></div></div><span class="submitted-by">Submitted by tara on Mon, 07/06/2015 - 15:56</span><div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1coffee.jpg?itok=g4PHN1HI"><img typeof="foaf:Image" src="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1coffee.jpg?itok=g4PHN1HI" width="480" height="300" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p> </p> <p>Drip coffee. French press. Espresso. Double espresso. Cold brew. Latte on draft. There are very few things people are as loyal to as they are to their favorite coffee - from bean to brew method to barista.</p> <p> </p> <p>We consume <a href="http://www.globalexchange.org/fairtrade/coffee/faq">12 billion pounds</a> of coffee per year worldwide. About 83 percent of adults in the U.S. consume coffee. Ninety percent of coffee production takes place in developing countries, with Brazil at the number one spot.</p> <p> </p> <p><strong>Brewing Trends</strong></p> <p> </p> <p>Everyone knows the classic diner drip coffee, and once in a while even ardent coffee connoisseurs might crave one. (Insert arrogant scoff here.)</p> <p> </p> <p>From K-cup to Bee House there are many options for brewing coffee.</p> <p> </p> <p><br /> <img alt="" src="/sites/default/files/2coffee.jpg" style="height:416px; width:625px" /></p> <p> </p> <p>According to a recent <a href="http://www.medicaldaily.com/new-dawn-americans-are-drinking-less-coffee-while-paying-more-thanks-keurig-coffee-339576">article</a> in <em>Medical Daily</em>, coffee consumption is actually down but Americans are spending more thanks to the popularity of Keurig machines. While the pods can’t be recycled, the one-cup method means less coffee is being wasted. It also means less is probably being consumed - with one cup only, there’s no potential to continue topping off your drink to keep it hot. The <a href="http://www.ncausa.org/i4a/pages/index.cfm?pageid=1">National Coffee Association</a> reports that more than a quarter of American households own single-serve brewers.</p> <p> </p> <p>There are also scientific looking single-cup devices like the Chemex. The German-designed contraption has barely changed since 1941. Peter Schlumbohm’s designs were called “a synthesis of logic and madness.” Four to five tablespoons should be ground coarsely for this method.</p> <p> </p> <p>For a nice-bodied cup or a few cups of coffee, French press is your friend. Its design has barely changed since it was invented in 1929, and it’s a great way to get a fresh cup of coffee in five minutes. The method is pretty simple: grind fresh beans coarsely, add three tablespoons to the French press and fill with boiling water. Mix to evenly distribute the beans, and allow to steep anywhere from 4-7 minutes before pressing down slowly.</p> <p> </p> <p><strong>Health Benefits of Coffee</strong></p> <p> </p> <p>Research tends to show that dark foods and drinks such as coffee provide many health benefits.</p> <p> </p> <p>It has been shown to lessen the likelihood of Parkinson’s Disease, though it seems to be due to the caffeine, and how it works has not yet been discovered. It’s been shown to lower the risk of dementia when three or more cups are consumed daily.</p> <p> </p> <p>Other benefits are possible regardless of whether the coffee is regular or decaf.</p> <p> </p> <p><br /> <img alt="" src="/sites/default/files/3coffee.jpg" style="height:406px; width:608px" /></p> <p> </p> <p>It may lessen the likelihood of getting Type 2 diabetes, according to an Australian study. Though there are many antioxidants in coffee, it hasn’t been determined if those antioxidants appear in the bloodstream when consumed.</p> <p> </p> <p>Coffee may prevent heart attack and stroke. In a Kaiser Permanente study, 130,000 people were analyzed, and those drinking 1-3 cups of coffee a day were 20 percent less likely to be hospitalized for abnormal heart rhythms, according to WebMD. A 2009 study showed a 20 percent lower risk of stroke for women drinking two cups of coffee or more daily. It possibly reduces the likelihood of liver cancer.</p> <p> </p> <p><strong>Risks: How much is too much?</strong></p> <p> </p> <p>Coffee is a mild diuretic, so it may make you urinate more. It also contains acid which may upset your stomach and cause heartburn. A plain cup of coffee has only two calories, according to the <a href="http://www.mayoclinic.org/healthy-lifestyle/weight-loss/expert-answers/calories/faq-20058100">Mayo Clinic</a>, but the more sweeteners and milk products you add in, the more calories you’ll consume.</p> <p> </p> <p>Caffeine consumption should be limited to 400mg per day for healthy adults, which is about four cups of brewed coffee. So be careful when you’re at a restaurant or the office with free “top-ups” available. You can easily consume a day’s worth just in one sitting. People with heart problems or anxiety problems should avoid caffeine.</p> <p> </p> <p><br /> <img alt="" src="/sites/default/files/4coffee.jpg" style="height:423px; width:625px" /></p> <p> </p> <p><strong>Oh You Fancy, Huh?</strong></p> <p> </p> <p><a href="https://www.nespresso.com/us/en/#/">Nespresso</a> has made enjoying espresso easier than ever. It literally takes the push of one button to get a great fresh espresso. Some coffee loyalists will argue that this is a deterrent to small producers and <a href="http://sprudge.com/specialty-delivery-nerd-feels-need-to-nip-nespresso-24003.html">a sad state of affairs</a> for the future of coffee. Nespresso fans are happy with the convenience, taste and exclusivity of the brand.</p> <p> </p> <p><strong>Ice, Ice, Baby</strong></p> <p> </p> <p>Cold brew recently became the go-to for the craft coffee crowd feeling like something cold.</p> <p> </p> <p>Of course to some people, Frappuccino is the only acceptable cold coffee drink. Frozen and laden with sugar, the concoction took the summer by storm when it was introduced in 1995. Twenty years later, the beverage has 187,000 Twitter followers. Now Philadelphia-based La Colombe is introducing its own <a href="http://www.phillymag.com/business/2015/06/23/la-colombe-canned-latte/">canned latte</a>, complete with a built-in valve to create a foamy texture.</p> <p><br /> The cold coffee revolution will continue to heat up, while loyalists remain true to their favorite hot rituals. Some will jump into the <a href="http://www.bloomberg.com/news/features/2015-04-21/buttered-coffee-could-make-you-invincible-and-this-man-very-rich">buttered coffee</a> health trend. The coffee world will continue buzzing, one cup at a time.</p> <p> </p> <p><strong>Author Bio:</strong></p> <p><strong><em>Beth Kaiserman is</em> Highbrow Magazine’s <em>chief food critic.</em></strong></p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-above"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/coffee" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">coffee</a></div><div class="field-item odd" rel="dc:subject"><a href="/french-press" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">french press</a></div><div class="field-item even" rel="dc:subject"><a href="/drip-coffee" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">drip coffee</a></div><div class="field-item odd" rel="dc:subject"><a href="/iced-coffee" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">iced coffee</a></div><div class="field-item even" rel="dc:subject"><a href="/starbucks" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">starbucks</a></div><div class="field-item odd" rel="dc:subject"><a href="/peets-coffee" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">peet&#039;s coffee</a></div><div class="field-item even" rel="dc:subject"><a href="/colombian-coffee" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">colombian coffee</a></div><div class="field-item odd" rel="dc:subject"><a href="/brazilian-coffee" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">brazilian coffee</a></div><div class="field-item even" rel="dc:subject"><a href="/drinking-coffee" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">drinking coffee</a></div></div></div><div class="field field-name-field-author field-type-text field-label-hidden"><div class="field-items"><div class="field-item even">Beth Kaiserman</div></div></div><div class="field field-name-field-pop field-type-list-boolean field-label-above"><div class="field-label">Popular:&nbsp;</div><div class="field-items"><div class="field-item even">not popular</div></div></div><div class="field field-name-field-photographer field-type-text field-label-above"><div class="field-label">Photographer:&nbsp;</div><div class="field-items"><div class="field-item even">Google Images; Wikipedia Commons</div></div></div><div class="field field-name-field-bot field-type-list-boolean field-label-above"><div class="field-label">Bottom Slider:&nbsp;</div><div class="field-items"><div class="field-item even">Out Slider</div></div></div> Mon, 06 Jul 2015 19:56:13 +0000 tara 6158 at https://www.highbrowmagazine.com https://www.highbrowmagazine.com/5110-why-coffee-culture-continues-evolve#comments