Cocktail Recipes, Spirits, and Local Bars

Demours Coffee Seeks to Change the Way America Sources Coffee

Demours Coffee Seeks to Change the Way America Sources Coffee

Most Americans grab coffee from the closest chain on their way to work, or hastily brew generic beans without much thought to what they’re drinking.

Demours Coffee wants to change America’s and the world’s coffee-consuming experience by bringing the best of the best coffee beans from across the globe into our cups.

CEO Jennifer Stone first became interested in the art and culture of coffee while studying abroad in Spain. She fell in love with the country’s café culture, defined by meaningful conversation enjoyed over a cup of intimately brewed coffee, and has since devoted her life to the search for the best and rarest coffee beans. Soon after, she began her quest for finding and bringing the finest and rarest coffee beans to her customers. This ultimately led to her creation of the Demours brand. Today, she hand picks only the best beans for each of Demours’ selections, all the while, meeting and forging deep relationships with growers all over the world.

Click Here To Read More On Demours (Slideshow)

Ms. Stone, who is a top 100 licensed Q Grader and Cup of Excellence judge, says no other company sources only the most rare (top one percent of the top one percent, as Stone puts it) coffee beans, and it definitely reflects in aroma and taste. We had the chance to sample a few of the coffee selections, and let’s just say they weren’t anything like Folgers, or really anything we’ve put in our paper filters at home. We sampled selections from Kenya, Panama, and Ethiopia; each selection contained an array of distinct notes from apricot to berry, chocolate to banana.

Demours recommends its coffee be brewed, most preferably, via the pour-over method and if not possible with a French press, pour-over, or as espresso to better capture the desired flavors. Ms. Stone said she believes Americans could learn from Europeans, who take tea time seriously. She says coffee can be just as carefully prepared and thoroughly enjoyed as a hot tea or even a specialty wine.

Demours Café Prive Select coffees range from $78—$84 per 9.7 ounce, which comes out to $4-$6 a cup (not that much more than a drink at your local Starbucks). Each package comes with a certificate of authenticity detailing how many limited-edition boxes were produced, further delineating itself from your average cup of Joe.


Home Remedies for Abortion

Introduction to top effective home remedies for a natural abortion to abort your unwanted pregnancy at home. Being pregnant ranks among the most special moments in a woman’s life. Pregnancy is a precious time full of tenderness and hope for the future. For a couple that has been planning to have a baby or for a couple who don’t mind an Oops! Baby, a positive pregnancy test is a cause for celebration.

This is only one side of the pregnancy coin. For the other half of women, pregnancy can be the most treacherous time of their lives. Sometimes a pregnancy can come at the worst of times. Different times it could be as a result of abuse, or it could be life-threatening for the mother. For whatever reason, every so often, one woman or the other may need to terminate her pregnancy.

The decision to terminate a pregnancy could not be any harder than it already is. If the woman or couple is leaning that way, it is useful to have precise information about what the process entails and how it goes. Ultimately, the mother or the couple will need counseling to deal with the aftermath.

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Apparently, there are lots of medical procedures and medications to aid in termination of an unplanned pregnancy. These processes and chemicals are likely to have adverse effects on your body. The experts advise the use of natural methods and products to help in bringing the pregnancy to a safe end. In this article, fogut.com will cover the most reliable ways to abort naturally from the comfort of your home.


Swiss Water Decaf

All our decaf is Swiss Water Processed meaning that the caffeine is removed without the use of chemicals. The innovative process gently removes the caffeine with the use of pure water. It does this by immersing caffeinated green (raw) coffee in a solution of previously decaffeinated green coffee water, osmosis fairly selectively removes the caffeine. This gives us the end result of a decaffeinated coffee that tastes just as delicious as its caffeinated counterpart.
More information about the process can be found here: https://www.swisswater.com/our-process/


Industry Leader De’Longhi America Announces New Products in Coffee, Kitchen and Home Comfort to Offer More Quality, More Innovation and More Options

De’Longhi America announces new Spring and Summer product innovations across award-winning houseware brands De’Longhi and Braun Household. The highly anticipated products will all debut by early Summer 2021.

This press release features multimedia. View the full release here: https://www.businesswire.com/news/home/20210504005969/en/

De’Longhi La Specialista Maestro (Photo: Business Wire)

During a time when families are preparing more coffee and food at home and looking to create more high-quality experiences, De’Longhi and Braun have expanded their lineups to continue to address these needs and desires. These launches include the Dinamica Plus, La Specialista Maestro and La Specialista Prestigio that continue to raise the bar for the at home coffee routine and help users craft espressos and milk-based drinks with ease. The new De’Longhi 24L Livenza Air Fry Oven that features a larger size cavity accommodates meals to feed the entire family. The De’Longhi UV CareLight Portable Air Conditioner that delivers powerful cooling while killing bacteria and viruses. And from Braun Household, the new TriForce Power Blender that automates texture preferences for customized blending with more power than ever before.

A leading authority in the specialty coffee and espresso category, De’Longhi has experienced significant year over year growth by continuing to lead with smart innovation driven by consumer research. There has been a growing demand for premium coffee and therefore more investment in the high-quality espresso experience. With more than 40 years of experience in portable heating and cooling, De’Longhi’s new UV Care Portable Air Conditioner solidifies the brand’s leadership in the category. Both De’Longhi and Braun will also expand their portfolio with new products in the kitchen category. New products and details include:

De’Longhi Dinamica Plus– A fully automatic, bean-to-cup espresso machine that features the patented LatteCrema™ System for automatic milk frothing and a new app that delivers the highest level of personalization.

De’Longhi La Specialista Maestro –A premium manual pump espresso machine that allows the user to easily craft their favorite beverages with the help of patent-pending sensor grinding technology and smart tamping while offering both automatic frothing with the LatteCrema™ System and manual milk frothing.

De’Longhi La Specialista Prestigio – A beautifully designed and engineered espresso machine that features six preset recipes and the My LatteArt™ System.

De’Longhi 24L Livenza Air Fry Oven – A 24L countertop convection oven that can also air fry your favorite foods.

De’Longhi Pinguino UV-CareLight Portable Air Conditioner – A portable air conditioner that delivers powerful cooling while eliminating bacteria and viruses. Featuring top-of-the-line UV-C technology, the 3-in-1 model has cooling, dehumidifying, and fan settings that protect against 96.4% of bacteria and 99.5% of viruses in your room. This new unit also boasts up to 50% noise reduction in max speed cooling mode as compared to previous EX2-series units.

Braun TriForce Power Blender – A powerful 1600-watt blender with TriAction Technology for faster and finer blending, featuring six programs (smoothie, soup, chop, ice crush, frozen dessert and spread) and three different texture options.

Following the success of its previous coffee product launches, De’Longhi will expand its offerings by upgrading models and offering new features on their flagship espresso machine families, Dinamica and La Specialista. The expanded lineup will offer a De’Longhi machine to suit anyone’s preference and skill level with brewing.

"As a global leader in the coffee category, De’Longhi brings artistry and innovation to the ever-changing coffee landscape while continuing to fulfill consumers’ needs," said Mike Prager, De’Longhi Group North America’s President and CEO. "We believe that every brewing experience should deliver freshness directly to the consumer’s home and demonstrate the unequivocal De’Longhi brand quality. With the introduction of Dinamica Plus, La Specialista Maestro and La Specialista Prestigio, we’re able to offer more options to more consumers and ensure that espresso is made right at home, regardless of how it’s brewed."

Debuting exclusively at Williams-Sonoma, the new Dinamica Plus and La Specialista Maestro products are a must-have for anyone looking for elegantly designed and professionally inspired espresso machines that effortlessly brew handcrafted espresso-based beverages.

The De’Longhi Dinamica Plus is a fully automatic, bean-to-cup coffee and espresso machine that features a high-resolution touch display for intuitive navigation and customization. With one touch, the consumer can brew over a dozen different and delicious coffee and espresso beverages, including TrueBrew Over Ice. The Coffee Link app levels up personalization like never before by saving up to three custom profiles complete with recipe favorites. It allows the user to browse through 16 recipes, and adjust length, strength and temperature to create and start brewing, all through a smartphone. The patented LatteCrema™ System automatically froths milk to the ideal density and texture, making espresso classics like lattes and cappuccinos complete with rich, long-lasting foam. This system was engineered for use with everything from full fat dairy to milk alternatives like oat and almond. To deliver the freshest brew possible, the Dinamica Plus’ revolutionary technology grinds the perfect amount of your favorite beans, leaving no residual coffee in the brewing unit and ensuring the freshest cup of coffee every time.

The De’Longhi Dinamica Plus is currently exclusively available for purchase at Williams Sonoma and on Delonghi.com/en-us in the U.S. for $1,499.95 MRSP US and will become available at nationwide retailers in Canada and on Delonghi.com/en-ca in June for $1,999.99 MRSP CA.

The De’Longhi La Specialista Maestro is an innovative espresso machine that empowers users to hand craft the perfect espresso with ease and precision. The new La Specialista Maestro offers a digital interface, six preset recipes (Espresso, Americano, Latte, Cappuccino, Flat White and Coffee) and the advanced LatteCrema™ System to create any style of froth, whether automatically for quality and ease, or manually with its commercial-style steam wand for micro-texturing and latte art. La Specialista Maestro is equipped with two independent heating systems and a Thermoblock system, allowing temperature stability and five temperature profiles to enhance the flavor profile. Unlock espresso’s true flavor by brewing coffee with La Specialista Maestro for a luxurious coffee experience.

De’Longhi La Specialista Maestro is currently exclusively available for purchase at Williams Sonoma for and on Delonghi.com/en-us in the U.S. $1,299.95 MRSP and will become available at nationwide retailers in Canada and on Delonghi.com/en-ca in June for $1,699.99 MRSP CA.

In June, another machine from the La Specialista family will debut: the La Specialista Prestigio. This beautifully designed espresso machine features more streamlined capabilities than La Specialista Maestro delivering a simpler coffee experience at a lower price point. Offering three preset recipes (espresso, coffee and Americano) and the My LatteArt™ System, the machine includes a commercial-style steam wand which allows for ultimate control in texturing milk, handcrafting beverages and creating latte art. While La Maestro has five temperature profiles, La Specialista Prestigio is equipped with three temperature profiles and has an analog interface.

The De’Longhi La Specialista Prestigio will be available starting June 2021 for a suggested retail price of $849.95 MRSP in the U.S. and in Canada for a suggested retail price of $999.99 MRSP CA.

"In addition to expanding our coffee category, we’re thrilled to also announce new product innovations across kitchen and home comfort," said Maria Colon, Vice President of Marketing & Consumer Experience for De’Longhi. "With consumers having spent more time at home in the past year than ever before, we have seen a huge increase in demand for investing in quality home products. De’Longhi and Braun continue to address this demand through thoughtful innovations that help to create a comfortable household. From a new high-power blender to help you get those morning smoothies just right to a portable air conditioner that protects against viruses and bacteria, we are excited to share our new technology and advancements in both categories."

The De’Longhi 24L Livenza Air Fry Oven rounds out the Livenza collection and delivers the size families need. It broils, bakes, roasts and now air fries while eliminating the need, excess energy and heat of a full-size oven. 10 cooking functions seamlessly merge everything a countertop convection oven offers with the ability to air fry favorite foods for a healthier, crispy texture while remaining tender and delicious. Equipped with the True European Convection and air fry system, the De’Longhi 24L Livenza Air Fry Oven delivers quick, crispy, golden results every time with little to no oil and precise and even circulation of hot air around food. The Heat Lock System maintains the temperature inside the oven, while emitting up to 50% less heat off the glass door.

The De’Longhi 24L Livenza Air Fry Oven will be available starting June 2021 for a suggested retail price of $349.95 MRSP in the U.S. and in Canada for a suggested retail price of $449.99 MRSP CAD.

Whether cooling, dehumidifying or using the fan setting, the new De’Longhi Pinguino UV-CareLight Portable Air Conditioner is a 3-in-1 unit that protects against viruses and bacteria that features top-of-the-line UV-C technology that protect against 96.4% of bacteria and 99.5% of viruses in your room. 1 effective against bacteria, viruses, mold and mildew. Unmatched power, up to 50% less noise 2 and ECO Real Feel technology provide an efficient cool that also protects with UV-C technology. This portable air conditioner packs big power in an unbelievably quiet package and makes staying comfortable more enjoyable. Eco Real Feel technology is 30% more efficient and the eco-friendly gas emitted is three times less harmful. Consumers can keep their home and family safer, happier, and healthier year-round with the innovative De’Longhi Pinguino UV-CareLight Portable Air Conditioner.

The De’Longhi Pinguino UV-CareLight Portable Air Conditioner will be available in the U.S. starting June 2021 for a suggested retail price $649.95 MRSP.

The Braun TriForce Power Blender is Braun’s first high-power blender with TriAction Technology, performing 60% faster and offering 4x finer blending 3 . The uniquely engineered triangular jug eliminates ingredients getting stuck in the corners and ensures they are redirected faster into the blending area. Featuring six food programs (smoothie, soup, chop, ice crush, frozen dessert and spread) and three different textures (smooth, medium and course), it can blend anything from peanut butter and margaritas to creating hot soup. With 1600-watts of power and the PrecisionEdge Blade that is forged in Solingen, Germany, the blender delivers durability and performance even when dealing with the toughest ingredients. A perfect addition to your countertop for the summer season, the Braun TriForce Power Blender will quickly become a favorite kitchen tool, whether making smoothies or homemade frozen yogurt for the family.

The Braun TriForce Power Blender will be available starting July 2021 for a suggested retail price of $249.95 MRSP in the U.S. and in Canada for a suggested retail price of $299.99 MRSP CA.

The new De’Longhi specialty coffee machines, comfort and kitchen items and Braun Household items will be supported with an array of marketing activities including public relations, media support, retail promotions, integrated partnerships and campaigns.

To learn more about the full array of kitchen and home comfort products, visit www.delonghi.com/en-us and www.braunhousehold.com/en-us.

The De’Longhi Group is based in Treviso, Italy and is on the forefront of the small domestic appliance category with a range of premium products under three internationally renowned brands De’Longhi, Kenwood and Braun. The De’Longhi Group is committed to continuing their mission to create exceptional products that improve the lives’ of the consumer through innovative technologies and unparalleled design.

The De’Longhi brand is based in Treviso Italy and the global leader in espresso and comfort products. Highest quality, high Italian design and meaningful product innovations are the core values of the De’Longhi brand. De’Longhi is present in over 123 countries and creates products in three main categories: espresso, specialty cooking and home comfort. After more than a century of perfecting its products, De´Longhi remains committed to creating innovations that bring convenience and style into every customers’ home making the everyday better. For more information visit www.delonghi.com.

Founded in Frankfurt, Germany in 1921, develops and manufactures a wide variety of small domestic appliances that marry innovation, thoughtful design and reliability. The global leaders in hand blenders, Braun developed the first hand blender with Smart Speed technology, a simple and intuitive speed control that offers new possibilities in creative cooking. As Braun celebrates its 100 th Anniversary this year, the brand remains committed to designing products with superior performance that make life easier, more convenient and enjoyable in the kitchen. The De’Longhi Group acquired the perpetual license of the household division in fall 2012. For more information, visit www.braunhousehold.com/en-us.

1 Killing rate: 94.6% bacteria (Escherichia coli) and 99.5% viruses (H1N1) in a 3 m³ test chamber after 2 hours, in cooling mode, low speed.

2 Up to 50% noise reduction in max speed cooling mode as compared to previous EX2-series units.


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But when McDonald’s brought it back to the United States, the Premium McWrap flopped. It took McDonald’s two years just to establish a supply chain for cucumbers, which it had never used before, and the wraps proved devilishly difficult to assemble. It takes 60 seconds on average for a worker to assemble a Premium McWrap, according to franchisees, compared with roughly 10 seconds to assemble a burger.

Last summer, McDonald’s announced that it was testing “high-density prep tables” to try to address the problems with the wraps. This only frustrated franchisees more because they had to make yet another investment in the tables to fix a product that wasn’t selling well.

“The problem is not that consumers don’t want hamburgers, as anyone who’s been to Five Guys recently can tell you,” said a former McDonald’s executive whose severance agreement effectively made it impossible for him to speak publicly about the company without taking a financial hit. “What they’re waiting for is a better hamburger from McDonald’s, not a wrap.”

Barry Klein, the former McDonald’s marketing executive who created Ronald McDonald, agrees. “I think you’ll see that wrap go away,” he said. “It seems that Thompson thought that by trying to be all things to all people, by getting more products into the lineup, he would be able to maintain volumes,” said Mr. Klein, referring to Don Thompson, whom Mr. Easterbrook replaced. “Instead, operations got so complicated that waiting times went up, and people didn’t come in droves for the new menu items.”

Mr. Klein is among the few consumers who’ve had a chance to try McDonald’s latest turnaround effort — a Create Your Own tablet that allows people to custom-build their sandwiches from a menu of meats, toppings and buns. The burger he got, he said, could compete with the more succulent ones at, say, Elevation Burger.

But it also was about $1.50 more than a Big Mac and required him to wait at a table to be served. The new burgers can be ordered only inside restaurants, and because they’re made from raw patties, not the precooked ones used in the standard burger, they take seven or eight minutes to prepare, an eternity for the typical McDonald’s customer. “When something like two-thirds of the business is drive-through,” Mr. Klein said, “this is not the solution.”

Also, franchisees have not forgotten that McDonald’s already tried a higher-priced burger, the Angus Deluxe, and failed. It was removed from the menu in 2013 after a four-year run. They are wary of the new build-your-own-burger idea, according to Mr. Adams, the franchisee turned consultant.

Mr. Adams surveys about one-third of McDonald’s franchisees every quarter. “For the last three or four years, they’ve been saying the biggest problem is menu complexity,” he said. “Now management is finally talking about menu simplification on the one hand, and on the other hand, with this Create Your Own thing, starting to roll out an entirely new restaurant system within the restaurants.”

The Create Your Own setup will cost franchisees about $100,000 per store, Mr. Adams said. Those who invest must have shaved Parmesan on hand, in addition to the shredded lettuce used for regular burgers, not to mention grilled onions, jalapeños, avocado and 30 other toppings. “McDonald’s has many strengths that it’s had for decades,” said Mark Kalinowski, an investment analyst at Janney Montgomery Scott. “Customization is not one of them.”

Reaching for the Halo

McDonald’s has been around for more than 60 years. It’s been through bad times and recovered. Given its extraordinary brand recognition, it can’t be dismissed. A bottle of its “secret sauce” recently sold for more than $14,000 on eBay.

Also, it has innovated, even out of failure. The fast-food breakfast is such a staple now that we forget McDonald’s invented it in the 1970s with the Egg McMuffin.

“Atlanta was a test market for breakfast, and it was failing and failing badly,” said Michael McDonald, a former advertising executive whose firm worked for McDonald’s in its southern region back then. The problem was that Atlanta residents had no clue what an English muffin was. “We like soft, doughy biscuits,” Mr. McDonald said. A series of radio ads voiced by a man with a thick Southern accent, who explained that there was “this muffin from England” and “bacon from Canada that’s really just like ham,” saved the Egg McMuffin.

Today, breakfast accounts for some 25 percent of McDonald’s sales.

More recently, McDonald’s in 2009 added espresso drinks to the menus in McCafé, an attempt to compete with Starbucks. The espresso machines cost $13,000 apiece, and were largely idle, to the frustration of franchisees who made the investment, according to several former executives. So the company regrouped, adding fruit-flavored frozen drinks that offset the lack of interest in espresso.

“McDonald’s dodged a bullet there because the next spring, corporate quickly rolled out the crushed-ice drinks, which have been a huge success,” Mr. Adams said. Today, McCafé counters draw customers into stores in the afternoons, traditionally a lull period, and a no-frills cup of McDonald’s coffee competes so well with Dunkin’ Donuts and Starbucks that McDonald’s is starting to sell ground coffee in grocery stores.

Mr. Donahue, the former communications chief, said the company had allowed itself to be defined by others. “Instead of telling consumers that they sell more chicken than beef and are the No. 1 seller of apples, for instance, they’ve allowed the fringe groups and so-called influencers to define McDonald’s as the company that’s made America fat,” he said.

The new marketing campaign, “Our Food, Your Questions,” is an attempt by McDonald’s to take back its story. Consumers can watch short videos that answer questions such as whether each Egg McMuffin is made from a freshly cracked egg — it is — and “What’s in a Chicken McNugget?” (meat from the chicken breast, tenderloin and ribs ground with a small amount of chicken skin).

But marketing experts question whether that effort is working the way McDonald’s intended. Consumers pointed out, for instance, that McDonald’s uses 19 ingredients to make its famous fries in the United States, including dextrose and dimethylpolysiloxane, when only five ingredients go into its fries in Britain.

“Transparency’s fine,” Mr. Adams said. “But I don’t think anybody, and especially moms, wants to see big slabs of beef being ground into hamburger.”

That new marketing campaign comes straight from Mr. Easterbrook’s English playbook, and it seems to be a sign that the company intends to do a better job of controlling its own message. Also on that agenda in Las Vegas last week: “Change the conversation about McDonald’s: Counterattack brand disparagers with continuous positive news on food quality and employment image.”

That Mr. Easterbrook’s first big marketing move was about fundamentals — how McDonald’s products are made — indicated that he was reaching for the halo floating above some of his rival companies.

But how much can McDonald’s afford? The chicken meat raised with fewer antibiotics will cost more. And while the company doesn’t expect those costs to be passed on to consumers now — many factors go into pricing any particular menu item — if it wants to compete in the “sustainable, local, build your own meal” space of Smashburger, Shake Shack or Panera Bread, it won’t come cheap.

“It can’t be all things to all people,” Mr. Donahue said. “It has to decide.” McDonald’s can’t afford to let high-quality ingredients price out its core customers. It can’t afford to miss out on an affluent market that wants high-quality ingredients. And it certainly can’t afford to make any of those customers wait a second longer.


Kencko

Everyone knows it’s important to eat fruits and veggies, but many people simply don’t eat enough of them. Smart food company Kencko — founded in New York in 2016 — is trying to make it easier for everyone to get their recommended daily servings by delivering packets of flash-frozen, slow-dried produce straight to their doors. Each packet contains 7 ounces of fruits and vegetables, and can be easily mixed with water or milk by shaking — no equipment required. A 20-pack of packets sells for $58.


The Fair Trade Federation is currently in the process of reviewing the great information on this site — and we’re committed to keeping these resources available to the public. Please stay tuned for updates on our progress.

The staff and Board announce that Fair Trade Resource Network will be shutting down as of May 31, 2019. While we are disappointed that we won’t be able to advance Fair Trade from our own organization, we commit to supporting Fair Trade through other organizations and activities. We are proud of all that FTRN has accomplished over 15 years, in partnership with you, allied organizations, and thousands of individuals.

The main reason we are closing is that FTRN has been unable to attract sustainable funding. A relatively small movement has become quite fragmented in recent years, making it very difficult to sustain an inclusive, umbrella Fair Trade education & advocacy organization. We hope that by closing, we free up resources, and space, for Fair Trade interests to reassess, strengthen and grow.

We are proud of the work that FTRN has done over the years to provide resources to the movement and support all systems in Fair Trade. Along with other partners, we have seen growth and diversification in Fair Trade. We appreciate the support and advocacy of all of our supporters and want to encourage all of you to stay engaged with the movement. To that point, below is a list of organizations, active in Fair Trade education and advocacy, that we recommend you follow, or participate with, to continue the mission of making Fair Trade the rule rather than the exception.

Canadian Fair Trade Network

Catholic Relief Services and other faith-based organizations

Certifiers (Fair Trade USA, Fairtrade America, Fair for Life, etc.)

FTRN, in partnership with tens of thousands of individuals, and hundreds of organizations, has achieved a lot with little resources, including:

- Coordinating and supporting World Fair Trade Day events that have grown to include over 100,000 people at over 1000 events across N. America.

- Building the premiere website, FTRN.org, for inclusive Fair Trade education, with unique visitors increasing every year to around 100,000.

- Co-hosting with partners all major movement conferences and summits in the U.S., like Fair Trade Futures (over 750 people in 2011 and 2006), and the Fair & Alternative Trade Alliance Summit in 2012 (with 50 leaders attending).

- Creating unique educational resources, like the annual wall calendar, photo contest, webinars about key issues, a definitive booklet overview of Fair Trade, the only free Power Point show overview, and more, all used by thousands of people.

We will attempt to pass along any interesting materials and assets to partner organizations.

We accomplished these successes with critical support, partnership, funding and participation of businesses, nonprofits, certifiers, faith groups, students, academics and individual advocates. We wholeheartedly extend our deep appreciation for those people who teamed up with FTRN over the years. online casino india

Fair Trade remains a deeply inspiring concept. Let’s commit ourselves to further advancing Fair Trade principles in other ways, for the benefit of marginalized producers!


Demours Coffee Seeks to Change the Way America Sources Coffee - Recipes

(c) GMCR is an independent contractor engaged by Tully’s to supply Products under this Agreement. Nothing in this Agreement shall make either party the legal representative, agent, employee, owner or partner of the other nor shall either party have the right or authority to assume, create or incur any liability or obligation of any kind, express or implied, against, in the name of or on behalf of, the other party.

(d) This Agreement, the Transaction Agreement and the License Agreement constitute the entire agreement and understanding between the parties regarding the subject matter hereof, and supersedes and merges all prior discussions and agreements between them relating thereto. No waiver, modification or amendment to this Agreement shall be valid unless in writing, signed by the parties hereto.

(e) If any term or other provision of this Agreement is invalid, illegal or incapable of being enforced by any rule or law, or public policy, all other conditions and provisions of this Agreement shall nevertheless remain in full force and effect so long as the economic or legal substance of the transactions contemplated hereby is not affected in any manner materially adverse to any party. Upon such determination that any term or other provision is invalid, illegal or incapable of being enforced, the parties hereto shall negotiate in good faith to modify this Agreement so as to effect the original intent of the parties as closely as possible in an acceptable manner to the end that transactions contemplated hereby are fulfilled to the extent possible, or, in the event a party seeks to enforce this Agreement in the absence of such a negotiated modification, the court shall construe and enforce this Agreement as though the illegal or unenforceable provision were excluded from the contract, and interpreting the remaining and enforceable provisions in such manner as to give effect to the original intentions of the parties consistent with requirements of law.

[***] Indicates that text has been omitted which is the subject of a confidential treatment request. This text has been separately filed with the SEC.

(f) This Agreement may be executed by facsimile and in one or more counterparts, all of which shall be considered one and the same agreement and shall become effective when one or more counterparts have been signed by each of the parties and delivered to the other parties.

(g) The parties agree that there are no third party beneficiaries to this Agreement or any part or specific provision of this Agreement unless specifically stated herein. This Agreement is solely for the benefit of GMCR and Tully’s and is not intended to confer any rights or benefits to any third party.

(h) The parties agree that the provisions of this agreement, with the exception of Section XI hereof, which shall only be effective and binding upon execution, are expressly conditional upon the successful closing and completion of the transactions contemplated by the Transaction Agreement and the failure of such transactions to be successfully completed and closed pursuant to the terms of the Transaction Agreement shall rescind this Agreement in all respects and render this Agreement and its terms null and void.

(i) This Agreement shall be governed by and construed in accordance with the substantive laws of the State of Delaware, of the United States of America without regard to any applicable conflict of law or choice of law rules. The parties agree that irreparable damage would occur in the event that any of the provisions of this Agreement were not performed in accordance with their specific terms or were otherwise breached. It is accordingly agreed that the parties shall be entitled to apply to a court of competent jurisdiction for an injunction or injunctions to prevent breaches of this Agreement and to enforce specifically the terms and provisions of this Agreement, this being in addition to any other remedy to which they are entitled at law or in equity. In addition, each of the parties hereto (a) consents to submit itself to the personal jurisdiction of any New York court in the event any dispute arises out of this Agreement, (b) agrees that it shall not attempt to deny or defeat such personal jurisdiction by motion or other request for leave from any such court, (c) agrees that it shall not bring any action relating to this Agreement in any court other than any New York court and (d) waives any right to trial by jury with respect to any action related to or arising out of this Agreement.

(j) Notwithstanding Section XII(i), all disputes and claims relating to the determination of the appropriate mark-up after the initial Term pursuant to Section II(d) and Schedule A shall be settled by arbitration in New York, under the Commercial Arbitration Rules of the American Arbitration Association or the successor to such rules in effect at the time of the dispute, subject to the following. During the pendency of such arbitration, the pricing in effect immediately prior to such dispute for Products to which such dispute applies shall apply to all orders for such Products until the final decision of the arbitrator or arbitration panel, as applicable, is delivered to the parties. Where such a dispute or claim exists, either party (the “ Initiating Party ”) may submit the dispute or claim to arbitration by giving notice to the other party (the “ Responding Party ”) specifying the matter in dispute and designating an arbitrator. The Responding Party shall, within fifteen (15) days thereafter, be entitled to appoint an arbitrator by written notice to the first party. If the Responding Party fails to appoint an arbitrator within the fifteen (15) day period, then the arbitration shall proceed before the

[***] Indicates that text has been omitted which is the subject of a confidential treatment request. This text has been separately filed with the SEC.

arbitrator appointed by the Initiating Party who shall act as a sole arbitrator. If the Responding Party appoints an arbitrator within the fifteen (15) day period, the two (2) arbitrators so appointed shall meet and select a third arbitrator acceptable to both of them. The resulting arbitration panel or sole arbitrator, as the case may be, shall thereupon proceed to set out the procedure for the arbitration, shall hear the submissions of the parties and shall attempt to render a decision within thirty (30) days after the appointment of the final arbitrator or such longer period thereafter as may be required, provided that said arbitration panel or arbitrator shall award, or include in the award, the specific performance of this Agreement unless the arbitration panel or the arbitrator determines that performance is impossible. In the case of an arbitration panel, the decision of a majority of the arbitration panel shall be deemed to be the decision of the arbitration panel. The decision of the arbitration panel or the sole arbitrator, as the case may be, shall be final and binding upon the parties and not subject to appeal. The arbitration panel or the sole arbitrator, as the case may be, shall have the authority to assess the costs of the arbitration panel against either or both of the parties. In addition, the prevailing party in any such proceeding shall be entitled to recover its reasonable attorneys fees and costs incurred in such proceeding. Judgment upon the award of the arbitrator may be entered in any court having jurisdiction thereof or over the parties hereto.

(k) UNDER NO CIRCUMSTANCES SHALL ANY PARTY BE LIABLE TO ANY OTHER PARTY THE FOR ANY SPECIAL, CONSEQUENTIAL, EXEMPLARY OR INCIDENTAL DAMAGES (INCLUDING LOST OR ANTICIPATED INCOME, LOST REVENUES OR LOST PROFITS), ARISING FROM ANY CLAIM RELATING TO THIS AGREEMENT, WHETHER SUCH CLAIM IS BASED ON WARRANTY, CONTRACT, TORT (INCLUDING NEGLIGENCE OR STRICT LIABILITY) OR OTHERWISE, EVEN IF AN AUTHORIZED REPRESENTATIVE OF THE PARTY IS ADVISED OF THE POSSIBILITY OR LIKELIHOOD OF SUCH INJURY, DAMAGE OR EVENT.

(l) Defined terms, indicated by the use of initial capitalization, shall have the meaning ascribed to them below:

“ Affiliate ” shall mean, with respect to a party, all employees, family or other relatives, officers, directors, and equity holders of such person, as well as any other Person controlling, controlled by or under common control with such party, where “control” means the ownership, directly or indirectly, of a controlling share of the equity interests of the party or the possession by other means, whether directly or indirectly, of the power to direct the management and policies of a party.

“ Change of Control ” shall mean (i) any sale, transfer, assignment or other disposition, whether by operation of law or otherwise, of the voting or other securities, which results in any single third party owning more than a majority of such party’s voting stock, (ii) the sale of substantially all of such party’s assets in one or a series of transactions to a single third party buyer, (iii) a merger or consolidation of such party with any other third party entity, or (iv) the acquisition by a third party of the right to nominate a controlling majority of members of the board of directors of such party.

[***] Indicates that text has been omitted which is the subject of a confidential treatment request. This text has been separately filed with the SEC.

“ Coffee Business ” shall mean the business of roasting, packaging, brewing, selling, distributing or otherwise providing whole bean and ground coffees, hot or cold coffee beverages or related products including brewers in North America.

“ Contract Year ” shall mean the twelve (12) month period beginning on March 27 and ending March 26 each year of the Term.

“ Licensed Retail Store ” shall have the meaning set forth in the License Agreement.

“ Noncompetition Agreement ” means the Noncompetition Agreement dated as of March 27, 2009 by and between Tully’s and GMCR.

“ Non-Free Standing Licensed Retail Store ” shall mean a Licensed Retail Store which is located within the premises of a third party such as a grocery or retail store, business or university campus or other similar locations.

“ Non-Free Standing Licensed Retail Store Requirements ” shall mean no greater than [***] ( [***] ) lbs of Schedule A Retail Coffee Bags per Non-Free Standing Licensed Retail Store per month.

“ North America ” shall mean the United States of America, Canada, Mexico and the Islands of the Caribbean.

“ Retail Coffee Bag ” shall mean whole bean and ground coffee specifically packaged for retail sale.

“ Secondary Vendor ” has the meaning set forth in the License Agreement.

“ Special Coffee Product ” shall mean any seasonal, promotional or special event related coffee product not listed on Schedules A or B.

“ Tully’s Stores ” shall mean Licensed Retail Stores operated by Tully’s or by Tully’s sublicensees (either its franchisees and licensees) where Products supplied by GMCR are sold pursuant to the License Agreement.

[Remainder of page intentionally left blank. Signature page follows.]

[***] Indicates that text has been omitted which is the subject of a confidential treatment request. This text has been separately filed with the SEC.

IN WITNESS WHEREOF, the parties have duly executed this Agreement as of the date hereinabove written.

[Signature Page to Supply Agreement]

[***] Indicates that text has been omitted which is the subject of a confidential treatment request. This text has been separately filed with the SEC.

[***] Indicates that text has been omitted which is the subject of a confidential treatment request. This text has been separately filed with the SEC.

[***] Indicates that text has been omitted which is the subject of a confidential treatment request. This text has been separately filed with the SEC.


Dan Barber’s long-term mission: to change food and farming for ever

F our or five mornings a week Dan Barber drives out from his home in Manhattan to Blue Hill at Stone Barns, his celebrated restaurant in the Pocatino Hills, north of New York. On a good day the journey takes just under an hour. Barber, 47, is America’s pre-eminent philosopher chef. He has the reed-thin rigour of a stoic and the endlessly curious palate of a hedonist. He is on a cheerfully insane, one-man mission not only to serve some of the best-tasting food in America, but also to change the way America farms and eats for ever. It would be fair to say this mission is much more than a full-time job.

I’d said good night to Barber late the previous evening in the tiny galley kitchen of his Manhattan restaurant – also called Blue Hill – where he had laboured to create one of the most innovative and memorable meals I’d ever eaten and from which he was heading home to the apartment a couple of blocks away where he lives with his wife and two daughters, aged three and one. I’d caught up with him again at 7am at the Green Market at Union Square where he was eagle-eyeing what was new, chatting with old-friend farmers and buying carefully selected boxes of red, yellow and sour cherries and baby fava beans and bunches of the coveted salty Italian herb agretti. Some of that produce was now in the back of his car.

As the traffic starts to thin out of the city Barber is explaining to me how when he started out in life the plan was never to be a chef but to be a novelist. He was a graduate in English Literature from Tufts University in Massachusetts, and he got his first job in a kitchen – at the famous La Brea bakery in LA – to support that ambition. “For a year or two I would bake at night, work the breakfast line of the restaurant there, go home and sleep a couple of hours, and then wake up and try to write,” he recalls. His novel was never published, but the storytelling impulse never left him. It eventually found its expression a couple of years ago in his book The Third Plate, a compelling travelogue of his investigations into cuisine and agriculture, which doubles as a manifesto for the future of food.

That manifesto argues for a radical shift in what our standard plate of dinner should look like: away from a slab of protein (even if grass-fed) with a side of vegetables (even if organic) and toward a plate of great-tasting vegetables with perhaps a seasoning or a sauce of meat. “The balance has to change,” he says. “For all sorts of reasons we shouldn’t be serving a pork chop except on celebratory holidays and special events.”

Barber believes flavour has to start with an understanding of soil. His book is a compendium of experiments in how to improve the taste of food through planting and harvesting techniques – and only afterwards in the kitchen. Most great chefs have made some of those connections, few have taken that understanding to Barber’s logical conclusion: that a cook has a duty to not only know the farmers who provide his or her ingredients, but also to be actively involved from seed to table, by natural selecting for taste.

The Third Plate makes the argument that great cooking has always started with the stuff that there isn’t a market for. “Bouillabaisse, say,” Barber says, “was damaged fish from the dock that the wives knew the captains couldn’t sell and they created soup. Coq au vin was a clever way of tenderising old roosters.” He dissects how the great cuisines of the world all came from utilising the pairings of foodstuffs that kept the soil fertile over generations: rice and beans in Italy, say. Monocultural farming breaks that relationship, but chefs have some power to reconnect it. “Japan is a rice culture but to get the rice you need buckwheat as a rotation crop,” he says. “In the United States buckwheat is fed into dog food. In Japan you make soba noodle.”

Barber has spread this message in TED talks and editorials he was on President Obama’s council for health and nutrition in 2009 Time magazine named him one of the world’s 100 most influential thinkers. Does he feel he is winning that argument at all in America?

“No, I am losing,” he says, with a modest laugh. “I am losing in every way. But I am going to go on making it.”

As we talk and drive, Barber’s chat is punctuated by a conversation on the speakerphone with his chef de cuisine, Bastien Guillochon. Listening in to it gives some idea of what is on his mind today.

“Bastion, do we have enough of the skate wing cartilage?”

“Yes,” Guillochon says, a little doubtfully.

“What about those eggs that didn’t have fully formed shells? How about we do them with the crushed new potatoes with the sorrel sauce.”

“Sounds good,” Guillochon mutters, after a moment.

“Bastion, you don’t sound that psyched?” Barber says. “You haven’t had coffee yet?”

And then to me, quietly self-mocking. “Man, it’s not easy being the creative genius. These tattooed chefs don’t give you anything. Especially the French ones.”

He doesn’t stop. “We could do the pea on the half shell thing we talked about. Or, I know, we could do pea Rockefeller? Like oyster Rockefeller, you know, spinach, cream, egg yolk, ‘so rich only a Rockefeller could eat it.’ Who said that? Escoffier?”

There is a longer pause on the line.

Barber thinks some more. “On second thoughts, Peggy Rockefeller is coming tonight. Maybe it’s not the night to try that.”

The Blue Hill at Stone Barns restaurant has 80 acres of organic farmland. Photograph: Jen Munkvold

Barber works every day at Stone Barns without a menu, to conjure a set-dinner feast of around 30 tasting plates that are served over three or four hours. He has a couple of unique resources at his disposal. The first is that Stone Barns is a sort of teaching hospital for his philosophy. The restaurant is at the centre of 80 acres of organic farmland that is set up to experiment with cultivating new varietals of everything from peppers to rye, all selected for taste. The second resource is his commitment to wasting nothing at all, a state of mind that allows all kinds of possibility.

The most eye-catching expression of that determination was a two-week experiment at Blue Hill in Manhattan in 2015. Barber transformed his restaurant into a pop-up called wastED, (the capitalisation signified “education”) where he served, triumphantly, “pock-marked potatoes”, “carrot top marmalade”, burgers made from beetroot pulp and fries repurposed from corn for cattle. The restaurant tables were made from slabs of mycelium, a fungal alternative to plastic. On them, candles flickered, labelled “beef”: the melted liquid was rendered fat, to be poured on bread, made with by-product malt and grain from craft beer breweries. Critics were almost uniformly seduced. Later that year, Barber made headlines by serving his “waste food”, including salads made from vegetable scraps, to world leaders meeting at the United Nations in New York.

In February, after much labour intensive research he will bring a version of this wastED pop-up concept to London. For a month it will operate from the rooftop restaurant of Selfridges on Oxford Street. He wants to give the restaurant a properly British flavour, so when we talk he is trialling and erroring various possibilities. From a salmon processor he is looking to harvest the rich “bloodline” flesh that gets discarded. He is making enquiries about collecting pulp from organic sugar beet farmers, and talking waste products with sympathetic chicken and dairy farms. “A project like the one I am trying to do at Selfridges couldn’t have existed even 100 years ago,” he says. “Because there was no waste from agriculture, everything was utilised.”

The statistics about what has changed since then are stark: 40% of what farms produce goes into the trash or is unsellable. Some of this is “ugly” fruit and vegetables and expired dairy. But really, he suggests, the bigger problem is the structure of the diet itself which creates this waste. “In America we grow 120 million acres of corn that we don’t eat, which leeches the soil and is fed to animals in the most inefficient way. You have heard the expression nose-to-tail eating. What we need to do is really nose to tail of the whole farm.”

The model for this practice is at Stone Barns. The farm was created in the 1920s as a kind of bucolic paradise by the Rockefeller family, in order to educate their children about the land – they used to come at weekends and practise milking in the barns. Barber, who did much of his growing up on his grandparents’ farm 50 miles away (which he still runs with his brother, and which provides most of the dairy produce for the restaurants), has been here for a dozen years. He has a labour-intensive kitchen of about 35, many of whom are seconded from like-minded restaurants around the world. When we arrive at lunchtime, Barber gets straight into briefing these chefs, continuing the conversation from the car.

Afterwards, when he has got various seasonal experiments rolling in the kitchen, he takes me for a walk in the bucolic hills. The 80 acres of organic land include 10 acres of vegetables and a greenhouse complex. A good deal of what is produced ends up on the restaurant table, but beyond that the farm is a demonstration of Barber’s latest thinking.

He starts with the field that was closest to the cow barns. And points to the verdant health of the vegetables in this field even compared to its highly productive neighbours – because it was close to the barns, the cows most often grazed here. “The richness of the vegetables here comes from a century of the hooves of the animals crushing seeds and regenerating grass and from all that manure.”

The field is a microcosm of the Midwest, Barber suggests, which had “a million years of bison running on the ground and laying manure”. That fertility was the source of America’s great food prosperity. Half a century of intensive grain farming has essentially denuded those million years of soil formation, to the extent that farming can only be sustained with fertiliser and pesticides the major casualty of this practice, in Barber’s view, is flavour. “Scientists select for yield and size, but they never put anything in their mouths.”

The antidote to this is an organic system, Barber argues, that allows fields to rest and replenishes soil with rotation crops and occasional grazing. The problem with cover crops, however, is that “no one eats them”. This is something Barber seeks to change. He points out the vetch plants traditionally grown as nitrogen-fixing companion plants to tomatoes and in rotation with grains. He has been using the flowers of the plant to create sweet garnishes. “We are now cultivating vetch to select for better tasting flowers,” he says. “It will take a few generations, but it will become a crop in its own right.”

He is at work creating similar potential markets for his salad crops, again through selecting the whole plant for flavour. “We are doing some interesting dishes with salad butts,” he says, of the parts of lettuces that are often discarded. “I think we have to create a culture in which salad butts become sushi.” He talks me through the ways in which they are creating similar revelations in taste with radishes and cucumbers and parsnips and just about everything else.

The commitment to using what is grown at the perfect moment of freshness is the reason he doesn’t have menus. “I have to give salad to a lot of people,” he says. “I can’t put out a menu and hope people order it. I don’t have a magic wand. I have to take out what is put in.”

His luxury is having enough staff to tell stories. “Last night I put on the menu this bok choi that had a flea beetle attack. I had eight crates of it with bullet holes all through it. It couldn’t be sold at a supermarket or a farmers’ market because it looks ugly but it still has amazing flavour. How do I tell that story? I’m lucky to have a waiter to communicate this, but it shouldn’t really need telling. Slicing a tomato isn’t cooking, or heating up a decent piece of beef. But making tripe taste good, or doing something special with this crate of bok choi – that’s the challenge.”

By this time we have reached in our walk the thing for which Barber has become perhaps most famous: his own variety “Barber wheat”. He has developed it over years selecting from heritage grains, using cutting edge cultivation techniques to produce a particular sweet soft bran which is ground whole. If nothing else, he sees the work that has gone into creating the taste of those seeds as his legacy.

I wonder at one point how he otherwise measures success.

“One way to read it here is the beehives we passed,” he says. “We had 20,000 bees when we started. We now have something like a million and a half bees. That is now what the land can support. In 12 years we have made that change.”

Walking around Stone Barns in the afternoon sun with Barber this all makes perfect sense but it is the dinner he serves in the evening that clinches his arguments about soil and taste. His “Grazing, Rooting, Pecking” menu featuring the best offerings from the field and market is an eye-watering $238 per head – though included in that price is a whole new way of thinking about food. That education begins in the most modest way with a little rack of vegetables on spikes, baby carrots, and asparagus and edible flowers and tomatoes, each of the vegetables tasting more of itself than any vegetable you have tasted. It continues in that spirit for 20 or 30 courses – you quickly stop counting in favour of just enjoying – that include the skate wing cartilage and unformed eggs and crushed potatoes and excursions out to a signature barbecue of bones and branches and crab shells on which mini “beetfurters” are grilled. There is a foray into the world’s most alluring “manure shed” with its open view over the Pocantico hills, for sweet pea gazpacho, and to the kitchen itself for a tasting of Barber wheat breads, concluding with a “200%” wholemeal, (100% wholemeal plus 100% wasted bran) which he has been working on perfecting for two years. The final course is one last experiment – ice-cream made with colostrum, the rich first milk produced by cattle immediately after calving – which, like much of the menu, tastes ludicrously better than it perhaps sounds.

Vegetables on the Fence Photograph: Andre Baranowski

While I’m eating, Barber emerges from the kitchen to say that he has just had a call to tell him that the three-star Michelin chef, Antoine Westermann – a hero of his – has arrived unexpectedly with a party at the Greenwich Village Blue Hill so he is heading back to help cook for him, and I’m welcome to a lift.

We jump in the car and he races as carefully as he can back to the city, now recalling a similar occasion when the Obamas pitched up unexpectedly, now on the speakerphone to the kitchen wondering what Westermann has had to eat so far. At 10pm we are stuck on the freeway. He allows himself a little cry of: “What a life is this, huh?”

Does he ever have a feeling he might be trying to do too much?

“Constantly. But as they say, I try to keep the larger purpose in mind.” He laughs, philosophically. “There are a few times when I wish I could be a guest and come and have dinner.” And then he banishes that thought and looks out for a gap in the traffic ahead.
WastED, Selfridges Rooftop Restaurant, 24 February-2 April reservations: 020 7788 6210 wastedlondon.com

Tim Adams’s flights and accommodation were supplied by Virgin Holidays

This article was taken from Observer Food Monthly on 15 January 2017. Click here to get the Observer for half price.


Demours Coffee Seeks to Change the Way America Sources Coffee - Recipes

Where Did Foods Originate?
(Foods of the New World and Old World)

  • Arts & Humanities
    --Language Arts
  • Educational Technology
  • Science
    --Agriculture
  • Social Studies
    --Economics
    --Geography
    --History
    ----U.S. History
    ----World History
    --Regions/Cultures

Students explore how New World explorers helped change the Old World's diet (and vice versa).

  • learn about changes that occurred in the New World and Old World as a result of early exploration.
  • use library and Internet sources to research food origins. (Older students only.)
  • create a bulletin-board map illustrating the many foods that were shared as a result of exploration.

Columbus, explorers, origin, food, timeline, plants, map, New World, Old World, colonies, colonial, crops, media literacy, products, consumer

  • library and/or Internet access (older students only)
  • outline map of the world (You might print the map on a transparency then use an overhead projector to project and trace a large outline map of the world onto white paper on a bulletin board.)
  • magazines (optional)

The early explorers to the Americas were exposed to many things they had never seen before. Besides strange people and animals, they were exposed to many foods that were unknown in the Old World. In this lesson, you might post an outline map of the continents on a bulletin board. Have students use library and/or Internet resources (provided below) to research some of the edible items the first explorers saw for the first time in the New World. On the bulletin board, draw an arrow from the New World (the Americas) to the Old World (Europe, Asia, Africa) and post around it drawings or images (from magazines or clip art) of products discovered in the New World and taken back to the Old World.

Adapt the Lesson for Younger Students
Younger students will not have the ability to research foods that originated in the New and Old World. You might adapt the lesson by sharing some of the food items in the Food Lists section below. Have students collect or draw pictures of those items for the bulletin board display.

Resources
In addition to library resources, students might use the following Internet sites as they research the geographic origins of some foods:

Food Lists Our research uncovered the Old and New World foods below. Students might find many of those and add them to the bulletin board display. Notice that some items appear on both lists -- beans, for example. There are many varieties of beans, some with New World origins and others with their origins in the Old World. In our research, we found sources that indicate onions originated in the New and sources that indicate onions originated in the Old World. Students might create a special question mark symbol to post next to any item for which contradictory sources can be found

  • Many sources note that tomatoes originated in the New World The Food Timeline indicates that tomatoes were introduced to the New World in 1781.
  • The Food Timeline indicates that strawberries and raspberries were available in the 1st century in Europe other sources identify them as New World commodities.

Foods That Originated in the New World: artichokes, avocados, beans (kidney and lima), black walnuts, blueberries, cacao (cocoa/chocolate), cashews, cassava, chestnuts, corn (maize), crab apples, cranberries, gourds, hickory nuts, onions, papayas, peanuts, pecans, peppers (bell peppers, chili peppers), pineapples, plums, potatoes, pumpkins, raspberries, squash, strawberries, sunflowers, sweet potatoes, tobacco, tomatoes, turkey, vanilla, wild cherries, wild rice.

Foods That Originated in the Old World: apples, bananas, beans (some varieties), beets, broccoli, carrots, cattle (beef), cauliflower, celery, cheese, cherries, chickens, chickpeas, cinnamon, coffee, cows, cucumbers, eggplant, garlic, ginger, grapes, honey (honey bees), lemons, lettuce, limes, mangos, oats, okra, olives, onions, oranges, pasta, peaches, pears, peas, pigs, radishes, rice, sheep, spinach, tea, watermelon, wheat, yams.

  • Home-school connection. Have students and their parents search their food cupboards at home ask each student to bring in two food items whose origin can be traced to a specific place (foreign if possible, domestic if not). Labels from those products will be sufficient, especially if the products are in breakable containers. Place those labels/items around a world map use yarn to connect each label to the location of its origin on the map.
  • Media literacy. Because students will research many sources, have them list the sources for the information they find about each food item. Have them place an asterisk or checkmark next to the food item each time they find that item in a different source. If students find a food in multiple sources, they might consider it "verified" those foods they find in only one source might require additional research to verify.

Invite students to agree or disagree with the following statement:

The early explorers were surprised by many of the foods they saw in the New World.

Have students write a paragraph in support of their opinion.

LANGUAGE ARTS: English
GRADES K - 12
NL-ENG.K-12.2 Reading for Understanding
NL-ENG.K-12.8 Developing Research Skills
NL-ENG.K-12.9 Multicultural Understanding
NL-ENG.K-12.12 Applying Language Skills

SOCIAL SCIENCES: Economics
GRADES K - 4
NSS-EC.K-4.1 Productive Resources
NSS-EC.K-4.6 Gain from Trade
GRADES 5 - 8
NSS-EC.5-8.1 Productive Resources
NSS-EC.5-8.6 Gain from Trade
GRADES 9 - 12
NSS-EC.9-12.1 Productive Resources
NSS-EC.9-12.6 Gain from Trade

SOCIAL SCIENCES: Geography
GRADES K - 12
NSS-G.K-12.1 The World in Spatial Terms
NSS-G.K-12.2 Places and Regions

SOCIAL SCIENCES: U.S. History
GRADES K - 4
NSS-USH.K-4.1 Living and Working together in Families and Communities, Now and Long Ago
NSS-USH.K-4.3 The History of the United States: Democratic Principles and Values and the People from Many Cultures Who Contributed to Its Cultural, Economic, and Political Heritage
NSS-USH.K-4.4 The History of Peoples of Many Cultures Around the World
GRADES 5 - 12
NSS-USH.5-12.1 Era 1: Three Worlds Meet (Beginnings to 1620)
NSS-USH.5-12.2 Era 2: Colonization and Settlement (1585-1763)
NSS-WH.5-12.6 Global Expansion and Encounter, 1450-1770

TECHNOLOGY
GRADES K - 12
NT.K-12.1 Basic Operations and Concepts
NT.K-12.5 Technology Research Tools

Find many more great geography lesson ideas and resources in Education World's Geography Center.


Watch the video: Upcycled Coffee Sacks (November 2021).