As negotiations to prevent the nation from falling into financial disrepair have once again stalled thanks to partisan rhetoric, Starbucks—the nation's leading coffee chain—has taken to using its coffee cups to prevent the much-feared 'fiscal cliff.'

Attention coffee lovers: You might want to sip that cuppa just a little bit more slowly than normal as there's news that the beloved wild Arabica coffee plant is facing an almost certain extinction by the year 2080.

It's a banner year for coffee lovers. New research suggests that morning cup of joe may actually decrease certain physical pain, says Norway's National Institute of Occupational Health and Oslo University Hospital.

It loves me… It loves me not… It loves me… Our relationship with coffee can feel like a back and forth romantic drama of bad-and-good for us all at once. And now, more evidence that coffee loves you, well, sort of. A new study suggests coffee drinkers live longer than non-coffee drinkers.

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.

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.

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.

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.

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.”

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

1. Soak the rice in the water for a minimum of 1 hour. (Overnight works, as well.)
2. 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.
3. Chill completely (overnight is fine). When ready to serve, pour the mixture into a serving pitcher, leaving the sediment behind. Stir in orange zest.
4. Optional: Serve over ice, and sprinkle with cinnamon. 

Recipe and photo courtesy of Starbucks/ARA. Photo: Ken Yasuhara/Flickr