I love the southeast Asian coffees because they are lower in acid. They have a very rich, robust, complex flavor. If you were going to compare it to a wine, it’s like a very rich, full-bodied red wine. That’s my favorite cup of wine and that’s my favorite cup of coffee.
Catherine Tucker loves coffee so much she’s also studying it. She’s an Associate Professor in the Department of Anthropology at Indiana University. In today’s edition of Food School, she talks about all the things to consider why buying a bag of coffee beans.
She mentioned wine, Harvest Public Media reports that some Midwest vineyards are being devastated by pesticide drift.
Back to coffee, we visit a local roaster who walks us through the tricky process of getting beans perfectly browned.
And coffee in the marinade! Daniel Orr makes some stunning barbecued spare ribs.
- Expired ‘Use-By’ Dates Don’t Necessarily Mean Spoiled Food
- Kroger Spearheads Food Waste Conversion for Renewable Energy
- Trader Joe’s Ex-President To Turn Expired Food Into Cheap Meals
Stories On This Episode
Drift can happen with any weed killer. A stiff breeze can carry tiny droplets from the sprayer in one field to the vineyard next door.
Now that S.K. Quigley controls every step of the roasting process, he takes his coffee black -- no cream or sugar necessary.
Every great BBQ dish starts with two things: local meat and a great marinade.