Read Up On It For April 25th, 2014
- If you’re a coffee hound, or you know someone who is, chances are you’ve heard tell of the Aeropress. Fast Company interviews its creator, Alan Adler.
- Speaking of java, coffee flour, anyone? Sprudge, a website devoted to all things coffee, talks about the product, “made from the coffee cherry pulp left over from green coffee processing.”
- Vietnam is a huge producer of coffee beans, mostly robusta – Ca Phe Sua, anyone? – which is often viewed as an inferior bean. But the country may soon have another buzzworthy industry on its hands, this time a bit more artisanal: chocolate. (via NPR)
- In mandarin, it’s known as ma la: that tingling sensation you get from eating sichuan peppercorns. NPR interviews a scientist who looks into what happens in our nervous system when we taste that delicious and numbing flavour.
- Foreign workers in Canada’s food and restaurant industry are all over the news these days. But what about Nova Scotia? The province’s apple growers are worried that the sentiment against these employees might affect them, as the CBC reports that migrant workers are a big part of the industry here.
- The NYT reports on two things which may seem incongruous: dairy and booze, in the guise of a milk punch. An excerpt:
“These drinks are not creamy, like the brandy or bourbon milk punches common in New Orleans; they are clarified elixirs. Cold ingredients are combined with hot milk so that the milk curdles; the blend is filtered repeatedly until the liquid becomes clear. This can take hours. Then, typically, the punch rests for a day or so until served. If you don’t have the time, you don’t have this punch.”
- Also in the NYT, the power of the penny – how one red cent is making a big impact in the lives of tomato pickers.
- And last but not least, from Modern Farmer – how sauerkraut helped save the age of sail.