March 25th, 2011 - Gerald "Gerry" Pugliese

At this year’s Boston Seafood Show, which opened on March 20th, worldwide organic farming advocate Naturland is urging the fishing industry to consider more eco-friendly fishing techniques.
Hans Hohenester, chairman of the Naturland board of directors, says current fishing practices are unnatural, unsustainable, and contaminate waters with harmful chemicals and antibiotics.
That’s why Naturland has impressive standards and strict procedures for ensuring organic and sustainable production.
Read More: Naturland Promoting Eco Fishing & Aquaculture
Tags: Bluefin tuna, California, coffee, fish, fishing, fruit, Germany, Greece, india, mercury, Mexico, Naturland, olive oil, spices, Sri Lanka, tea, Uganda, Vietnam Posted in Organic, The Environment | Comments Off
October 3rd, 2010 - Barbara Feiner

The first Starbucks store opened in 1971, but it took another 16 years for the chain to begin expanding into the 15,000+ locations that now seem to dot every corner of the globe.
But coffeehouses are nothing new. They began to proliferate in the Ottoman Empire in the 1550s (see illustration, right)—and they offered a lot more than organic coffee, according to a report published in the Journal of Consumer Research.
Gambling, drugs, meeting with “young, beautiful boys,” puppet shows, storytellers, and musical and dance performances were the norm, say researchers Eminegül Karababa, PhD, a lecturer in marketing at the University of Exeter in the United Kingdom, and Güliz Ger, PhD, a professor of marketing and associate provost at Bilkent University in Ankara, Turkey.
Read More: Starbucks, Circa 1550
Tags: coffee, history, Organic Food, Organic Living, Starbucks Posted in Organic Food, Organic Living | Comments Off
September 9th, 2010 - Barbara Feiner

You’re not imagining it: Prices for your favorite coffee—whether purchased at a coffee shop, restaurant, natural/organic food store or mainstream supermarket—are on the rise.
The reason?
A critical international coffee shortage, in which demand is steadily outpacing supply, according to the London-based International Coffee Organization.
Read More: Coffee Prices Jump 41% Since June
Tags: beverages, business, coffee, Organic Food, shopping Posted in Organic Food | Comments Off
September 5th, 2010 - Barbara Feiner

Making time to brew a satisfying cup of organic tea or coffee before rushing out the door each morning is back in vogue, as many of us bid adieu to high-priced cafes and coffee shops.
The right appliances can help you master the art of making smooth-tasting, flavorful hot beverages.
Read More: Brew a Great Cup of Organic Coffee or Tea
Tags: appliances, coffee, Organic Food, shopping, tea Posted in Organic Food | Comments Off
June 13th, 2010 - Barbara Feiner

Previous studies have found that gourmet coffee beverages (GCBs) contribute to weight gain, but female college students may be at particular risk—especially if they choose whole-fat over nonfat options.
Researchers from the Simmons College Department of Nutrition in Boston studied how often college women indulge in GCBs, as well as how these drinks affect overall caloric intake.
Most of the study’s participants—predominantly Caucasians in their 20s, of normal body weight—averaged 2.5 GCBs per week.
Almost 75% of the women who chose hot drinks and 64% of those who opted for cold drinks purchased 10- to 16-oz. GCBs. Frozen beverages were often larger.
A single drink’s calorie count ranged from 180 to 500, with 6 to 72 grams of sugar.
“A significant percentage of college women consume GCBs, which contributes additional [calories] and fat to dietary intake,” the researchers concluded. “Over time, this could potentially affect weight status.”
Read More: Female College Students May Overindulge in Coffee Beverages
Tags: coffee, college, Health, obesity, Organic Food, students Posted in Health | 3 Comments »
May 15th, 2010 - Barbara Feiner

Horchata is a traditional Hispanic beverage made with water, milk and rice, with all of the delicious flavors of a traditional rice pudding. Here in Southern California, it’s often served at popular Mexican restaurants and cafés.
Kern’s, best known for its canned nectars, has been selling horchata and similarly refreshing aguas frescas (lemon, tamarind, hibiscus) in mainstream supermarkets for several years, but the products are not organic. Enter Maria Elena’s Aguas Frescas, which sells a 10-oz. Certified Organic Horchata Mix that may be purchased online.
Today’s DIY recipe adds coffee and orange zest to the mix for a great spring or summer beverage. All of the ingredients should be available at a well-stocked natural and organic food store.
Coffee Horchata
1 cup uncooked long-grain white rice
2 cups water
1 teaspoon pure vanilla extract (not imitation)
1 teaspoon ground cinnamon
1/2 cup organic sugar
1 tablespoon instant coffee
2½ cups milk
1/2 teaspoon fresh orange zest
- Soak the rice in the water for a minimum of 1 hour. (Overnight works, as well.)
- Mix rice, soaking water, vanilla, cinnamon, sugar and coffee in a blender for 2 minutes. Strain (using cheesecloth or a strainer) into a pitcher, and add milk.
- Chill completely (overnight is fine). When ready to serve, pour the mixture into a serving pitcher, leaving the sediment behind. Stir in orange zest.
- Optional: Serve over ice, and sprinkle with cinnamon.
Recipe and photo courtesy of Starbucks/ARA. Photo: Ken Yasuhara/Flickr
Read More: Coffee Horchata
Tags: beverages, coffee, Hispanic, milk, Organic Food, Rice Posted in Organic Food Recipes | Comments Off
May 10th, 2010 - Barbara Feiner

Starbucks and the Massachusetts Institute of Technology (MIT) have partnered to reduce waste from single-use cups and other packaging.
Starbucks’ goal is to ensure 100% of its cups are reusable or recyclable by 2015.
Currently, the coffee chain considers its cups to be recyclable only in communities where they’re collected and accepted at commercial and residential recycling systems. One of the major challenges Starbucks faces is a variance in local recycling capabilities.
“We know we can’t solve this problem simply by purchasing cups that are labeled ‘recyclable’ or ‘compostable,’” says Jim Hanna, Starbucks’ director of environmental impact. “We have to ensure our customers actually have access to recycling services at their homes, at work and in our stores. We’ll only be successful if the various businesses and organizations that touch this issue are aligned and equally motivated to take action.”
Starbucks’ “holistic approach has the potential to make a significant impact on the entire food-service industry,” says Peter M. Senge, PhD, a senior lecturer at MIT’s Sloan School of Management.
In-Store Recycling
In the last year, Starbucks has introduced front-of-store recycling in Toronto, Canada, where its cups are recyclable, and in San Francisco, where its cups are both recyclable and compostable.
The company plans to introduce front-of-store recycling in Seattle this summer and is discussing testing and implementation plans with other communities, including Denver, Chicago and Boston.
“This collaborative, solution-oriented approach is good for business and good for our planet,” says Jim Hunt, Boston’s chief of environment and energy.
Reusable Cups Preferred
Starbucks also encourages its customers to help reduce cup waste by opting for reusable alternatives.
The company has launched a global marketing campaign to increase tumbler use. Last year, more than 26 million beverages were served in reusable cups in U.S., Canadian and UK stores—a behavioral shift that kept nearly 1.2 million pounds of paper from ending up in landfills.
For Your Organic Bookshelf: My Sister’s a Barista: How They Made Starbucks a Home Away from Home
Read More: Starbucks, MIT Collaborate on Recyclable Cups
Tags: Boston, coffee, cups, Denver, Green Living, MIT, recycling, San Francisco, Starbucks, tea, Toronto Posted in Green Living | Comments Off
April 8th, 2010 - Barbara Feiner

As temperatures rise, you may consider cooling off with a blended coffee drink, whipped cream and all.
But as we’ve noted in the past, Frappuccinos and flavored lattes are high in calories, largely due to the addition of whole milk or cream, flavored syrups and added sugar.
At the extreme, a 24-oz. Starbucks Venti Strawberries & Crème Frappuccino with whipped cream contains 750 calories, or 38% of one’s daily caloric intake (based on a 2,000-calorie dietary allowance). A large Dunkin’ Donuts Vanilla Bean Coolatta (32 oz.) has 860 calories.
Staking Out the Chains
Researchers from the New York City Department of Health and Mental Hygiene were alarmed by residents’ increased caloric intake from such beverages, which they associated with higher obesity rates. So, they staked out two New York City coffee chains (42 Starbucks, 73 Dunkin’ Donuts) to monitor consumers’ afternoon beverage orders and calculate average calorie content.
The researchers clocked 1,127 beverage purchases at Starbucks and 1,830 at Dunkin’ Donuts. Their findings, published in the peer-reviewed journal Preventing Chronic Disease, were staggering: Roughly two-thirds of Starbucks purchases and one-fourth of Dunkin’ Donuts purchases were for high-calorie blended coffee beverages.
Now, extrapolate these stats for the rest of the country: Starbucks, the world’s largest coffee chain, has more than 11,000 retail stores in the United States, while Dunkin’ Donuts boasts 6,400 U.S. stores. And as the researchers note: “Both companies have promoted their products aggressively and serve millions of customers each day.”
Key Stats
- The average calorie content of beverages purchased at Starbucks and Dunkin’ Donuts is similar to that of a standard 12-oz. can of sugar-sweetened soda.
- At both chains, ice-blended drinks had the highest calorie content (more than 300 calories, on average)—the equivalent of a scoop of high-fat ice cream.
- Almost 60% of customers who ordered a blended coffee beverage (all sizes) purchased more than 10% of their calories for the day in a single drink purchase. Without expending enough energy to compensate for their liquid treats, they could potentially gain 20 pounds a year, based on consumption of an extra 200 calories per day.
Promoting Better Alternatives
“Because [our] data were collected from 2 to 4 p.m.,” the researchers write, “many customers probably bought these high-calorie beverages as afternoon ‘pick-me-ups,’ in addition to their lunchtime meals.”
Consumers who visit coffee chains at other times of day may order lower-calorie beverages, they admit. They also acknowledge that customers may not have consumed their entire beverages.
Nonetheless, the researchers suspect consumers fail to consider calorie count when placing their orders. As such, “the industry should be encouraged to provide and promote less-caloric alternatives,” they write.
For Your Organic Bookshelf: Herbal Teas for Health and Healing
Read More: Coffee Drinks Contribute to Obesity Epidemic
Tags: coffee, Dunkin’ Donuts, Health, obesity, Starbucks Posted in Health | 33 Comments »
March 24th, 2010 - Barbara Feiner

While a cup of coffee can get you moving each morning, a java jolt is also a great pick-me-up for your organic garden.
You can use coffee and tea byproducts as a slow-release fertilizer and key compost ingredient. Thinly dispersed coffee grounds serve as a soil amendment that puts nutrients back into the ground.
Here are some tips for getting “grounded”:
- Add coffee grounds (including filters) and tea bags to compost piles to create a rich, all-natural source of energy for plants.
- Dilute with water to make a fast-acting fertilizer.
- Use in soil for houseplants or in vegetable beds.
- Some gardeners believe coffee grounds can help repel pests, such as snails and slugs.
- If your garden needs more nitrogen, turn to coffee. Nitrogen is essential for leaf development.
- Plants that thrive in acidic soil—think pines, evergreens, blueberries, raspberries, roses, azaleas, gardenias, ferns, rhododendrons, lily-of-the-valley and marigolds—can benefit from coffee grounds, which slightly lower soil pH.
- Feed coffee grounds to garden worms. Worm excrement and the aeration provided by tunneling worms work wonders in the garden.
Read More: Give Your Garden a Coffee Break
Tags: coffee, compost, fertilizer, organic gardening, tea Posted in Organic Living | 8 Comments »
February 12th, 2010 - Barbara Feiner

On Sunday, say “Be My Valentine” with this deliciously simple coffee drink, which will warm you up—or cool you down, if you add ice cream.
Sweetened condensed milk adds a rich, creamy texture and sweet flavor. Several organic brands should be available at well-stocked natural food stores.
Prep time is only 5 minutes. Cook time is also 5 minutes.
Prepare to receive mocha-flavored kisses!
Mocha Coffee
Makes 4 servings
4 cups strong brewed coffee
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
2 (1-ounce) squares unsweetened chocolate
1/2 teaspoon ground cinnamon
Whipped cream or vanilla ice cream (optional)
- In large saucepan, combine coffee, sweetened condensed milk, chocolate and cinnamon.
- Heat through, stirring constantly.
- Serve in mugs. Top with whipped cream or small spoonful of ice cream (optional).
Valentine’s Day Recipes from Our Blog
- Valentine Salad
- Warm Griddle Salad with Chicken and Apples
- Maple Wasabi Grilled Salmon
- Triple-Berry Granola Crisp
- Plus: Impress Your Sweetie with an Organic Valentine’s Day Dinner for Two
Read More: Mocha Coffee
Tags: beverages, chocolate, coffee, Organic Food, recipes, Valentine’s Day Posted in Organic Food Recipes | 1 Comment »
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