Photo: SarahSphar (Flickr)
The coffee that I was exposed to as a younger person came out of a can… My god, if you didn’t add cream and sugar to it, it just wasn’t very tolerable.
That’s S.K. Quigley of Partridge & Quigley Coffee Roasting Company. He’s been roasting his own coffee for 40 years, and now that he can control every step of the process, he takes it black — no cream and sugar necessary. He shows us the roasting process in his facility in Bloomington, Indiana.
Stephanie Hartono brings us a story about coffee as well — about its carbon footprint.
Harvest Public Media has a story about a recently enacted law that requires the produce industry to come up with a system for tracking produce from field to fork.
In the kitchen, Chef Daniel Orr is addressing the one thing everyone probably has in their refrigerators right now — Thanksgiving leftovers. He makes a stock with a chicken carcass and veggie scraps, a turkey soup and he presents three ideas for reinvigorating cooked potatoes.
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Stories On This Episode
A new law could force the produce industry – from top to bottom -- to get serious about traceability.
Even though coffee travels thousands of miles from farm to mug, a study found that the final step of brewing has the greatest impact on the carbon footprint.
Now that S.K. Quigley controls every step of the roasting process, he takes his coffee black -- no cream or sugar necessary.
Quinoa is a complete protein that is high in iron and dietary fiber. Throw some leftover turkey into a pot for a tasty and nutrient-rich soup.
Yukon Gold potatoes have become a darling of chefs and home cooks alike. Here are three dishes using boiled potatoes, all prepared at the same time.
Stocks are the building blocks of cuisine. Use your leftover chicken bones and veggie scraps to make a tasty chicken stock for soups, stews and sauces.