10 liquid ways to beat the winter chill.

Baby, it’s starting to get cold outside – the perfect excuse to warm up with a little holiday cheer. And by “holiday cheer,” we mean a stiff drink.

Whether your poison is cider, champagne, coffee, or cranberry, this week’s Foodspotting Friday offers plenty of inspiration for imbibing this holiday season.

Champagne Cocktail @ Per Se

Egg Nog @ Saul’s Restaurant & Deli

Mulled Wine @ Christopher Columbus Restaurant & Pub

Absinthe @ Absinthe Brasserie & Bar

Irish Coffee @ Buena Vista Café

Spiced Apple Cider @ Michigan Brewing Co

A Winter’s Holiday @ Frankies Spuntino Restaurant

Spiced Cider Martini @ Douzo Japanese Restaurant

Egg Nog @ Saul’s Restaurant & Deli

Bourbon and Bacon @ The Girl and the Fig

In Foodspotting Friday we highlight one of Foodspotting’s – or our own – top picks from our Foodspotting guides. Be sure to check them out and tip us off to your own favorites in our Readers’ Picks guide. Want to start spotting food on your own? Join Foodspotting and take part in the food spotting revolution. It’s visual, it’s positive, it’s global and we are in love with it.

ColumnForget countryside wine tours, the latest in vino is what’s being made right down the block.

Living in Portland, Oregon, local food is a must and not necessarily because it’s greener or healthier, but simply because being smack dab in the middle of the Willamette Valley, not eating local is practically a sin. And even though I spend a significant amount of time perusing artisan goat cheeses at farmers market – pretentious foodie level totally acknowledged – I had no idea that what I was missing in my foodie repertoire was an urban winery.

In fact, to be perfectly honest, I wasn’t even aware that urban wineries existed. Foodie fail. Fortunately I have friends that, when it comes to wine, are much more well versed than I, so when I got invited to Enso Urban Winery for the first time, I quickly accepted.

If you can fall in love with a warehouse space turned into neighborhood bar this was love at first sight. Maybe it’s just because I’m a sucker for any place that invites taco trikes (yeah, trikes, not trucks) to serve food to the clientele on Friday afternoons, but anyplace that’s making and bottling wine in their back room gets five stars in my book.

And that’s exactly what Enso is: a chill urban space that’s less about pretentious wine sales and more about being a gathering spot for the neighborhood. The mood is low key and yet the wine is exceptional, making you immediately want to take a few bottles home simply so you can open one up the next time your friends are over and say, “you know, this was made down the street.”

I could also be a sucker for anything that’s produced locally, but after a glass of the Resonate Red #2 – Enso wines are seasonal, so don’t expect to be able to get the same one if you visit – I was walking home with two bottles wrapped in brown paper bags.

A collaboration between Ryan Sharp and Chris Wishart, who originally met when they were working at Arcane Cellars, Enso began in Wishart’s garage, but as of earlier this spring, they’ve been operating both the winery and tasting lounge out of a larger space in Southeast Portland. On the same block as local favorite Meat Cheese Bread, you can pair your glass of urban wine with a sandwich stacked tall with local ingredients and made on housemade bread. A locavore’s dream.

Beyond being a comfortable space that draws a diverse neighborly crowd, Enso embodies the spirit of local, artisan goods. I caught up with Sharp to learn more about the winery, the ethos behind it and what it means for craft wines on a larger scale.

What inspired the launch of Enso?

Chris and I had been working at a winery in the Valley and decided it was time to cut the commute and try a different approach to winemaking. I had seen some smaller wineries on a trip through the Loire Valley and remembered them being sort of “village-supported.” Thought we would give that a go here in Portland. We made our first vintage in his bonded garage and then moved to our current location on Stark.

When most of us think of a winery, we think of expansive vineyards and sipping wine in a large garden. The words “urban winery” conjure up different images. What are the similarities between you and a regular winery? What are the differences?

You’re right. Most folks put vineyards and wineries together in their mind. And we love walking the vines and seeing the seasons change in the vineyard. But you can’t really grow grapes commercially in Portland and that’s where we want to be: In Town. It’s actually not terribly unusual to produce wines from grapes grown elsewhere. Lots of wineries do it, even ones with vineyards of their own.

Anyway, other than not growing our own grapes and being out in the country, we’re just a winery, same as anywhere. But our major difference is probably our Tasting Lounge. Instead of an awkward tasting room, we opted for something cozy and informal. More like a casual wine bar where you can meet friends and have a glass or three. Some folks come in and never even realize that we make our wine on-site, simply taking us for another bar.

Who is buying urban wine?

We’ve been truly amazed by how much the Buckman neighborhood has supported us. More than half our wine club members are from the surrounding 10 blocks! All ages, but generally the 25- to 40-something crowd. Still, people come from all around town and the surrounding area. And we get lots of out-of-state visitors, too.

Where do you get your grapes from? Is buying local important for you?

But of course. We get most of grapes from two vineyards within three hours of here: One in Horse Heaven Hills, where we get our big red grapes, and one in the Willamette Valley, where we get our white grapes.

Do you think there is a general movement that puts a value on smaller operations like yours? Why or why not?

I’d like to think that’s true. A good many of us are cynical about larger operations, I guess you could assume. But that doesn’t mean that we can make crap wine and get away with it by throwing “small-lot” or “boutique” on the label. We have to prove that we can make even higher-quality wines and help folks understand why Two Buck Chuck isn’t really wine.

What’s your favorite thing about making wine?

I love the whole process of watching it come to life, especially the first month or so where we get the grapes and begin to ferment them. We’re just about to start that for 2011. So excited! But truly, I love holding the finished bottle in my hand and pouring it for people. That’s where it all really connects.

Editor’s note: This is the latest installment of Anna Brones’s weekly column at EcoSalon, Foodie Underground, discovering what’s new and different in the underground food movement, from supper clubs to mini markets to the culinary avant garde.

Images: Anna Brones

Kombucha, organics, whole grains, kale – there’s a lot happening in the underground food movement that relates directly to living a healthier lifestyle – except for maybe cupcakes. Foodies have long understood the value of living a balanced lifestyle, and having an appreciation for good food is often teamed with being more conscious about everyday lifestyle choices. Which might be why there’s been an influx of bike influence when it comes to food. Think about it: opting for food that’s delivered by two wheels instead of four certainly makes a statement, and it’s one that plenty urbanite foodies are happy to make.

But every foodie has a weak spot, and a lot of us are well versed in the realm of caffeine addiction. Which means that no matter how many kale chips and sweet potato fries we may commit to, we’re always going to make room for that morning double americano. So what’s a conscious coffee-lover to do? Take advantage of the sustainable lifestyle trend that’s taken a hold of the food movement and get your beans delivered by bike.

Who’s doling out coffee beans a la velo? Lots of people.

If you’re already familiar with coffee bike-delivery, chances are you’ve heard mention of Peace Coffee. They’ve been delivering their beans by bike (wherever appropriate) in the Minneapolis area since 1999, well ahead of the trend. But this isn’t the only Midwest region that gets to enjoy the benefits of bike-delivered caffeine; Madison is home to Just Coffee Cooperative, who employs bikes for most of their local deliveries.

In San Francisco you can take advantage of Bicycle Coffee Company who provides organic, fair trade beans roasted in the San Francisco area to a variety of vendors including one of my favorite foodie destinations, Bi-Rite.

Coffee capital Portland is home to Courier Coffee Roasters, who deliver their home-roasted beans to plenty of cafes around and even offer home bean delivery, all by super cool looking cargo bikes. And the home delivered beans are served up in mason jars. This operation is so popular that they’re soon going to open a coffee bar in downtown Portland, where I am sure we can expect ample bike parking. Not to be outdone, fellow Pacific Northwest java central, Seattle, has Small Cog Coffee.

And don’t think that bike-delivered coffee is something that’s solely taking place in bike-centric metropolises. In Flagstaff be sure to check out The Coffee Pedaler, who not only delivers coffee by bike, but also has an espresso bar and full service bicycle shop all under one roof. What more could you ask for?

Editor’s note: This is the latest installment of Anna Brones’s column at EcoSalon, Foodie Underground. Each week, Anna will be taking a look at something new and different that’s taking place in the underground food movement, from supper clubs to mini markets to culinary avant garde.

Image: Anna Brones

If you haven’t understood my love for kombucha, you mustn’t been spending enough time reading Foodie Underground. But as I discussed a couple of months ago, there’s really no point in spending $4-5 on bottled fermented tea when you can make your own. And if there was ever a time to commit to brewing your own kombucha, it’s now.

Why? Last week Whole Foods pulled all the kombucha from their shelves because testing showed that the drink might have elevated alcohol levels that would necessitate a government warning. Kombucha certainly isn’t up their in the ranks with wine and beer, but according to the law, products containing 0.5 percent or more of alcohol have to carry a government warning.

The concerns over elevated alcohol levels may or may not be justified, but a couple dozen of Whole Foods’ kombucha suppliers agreed to a voluntary withdrawal of the product. To understand just what 0.5 percent alcohol content means, think of a can of non-alcoholic beer, a drink that has an alcohol content of less than 0.5 percent of its volume. In other words, we’re certainly not talking Friday night drinks with the ladies, so you can keep chugging on that kombucha guilt-free.

But if you are looking for a way to spice up your cocktail hour (and in response to our “should kombucha be your party drink?” question, we say “yes!”), here are a couple of kombucha inspired drinks that should do the trick.

The Basic

• 1 part vodka
• 1 part tonic water or club soda
• 1 part Kombucha

Pour over ice

Note: if you want to get fancy, throw in a splash of juice concentrate or a liqueur. My personal favorite is crème de cassis.

The Mojito

• 1 cup plain Kombucha
• 1 lime quatered
• 6 mint leaves
• ice
• mineral water
• 4-6 drops of stevia
• 1/2 tsp vanilla extract
• a shake of sea salt (optional)

Muddle mint with lime in a tall glass and add the rest.

I haven’t personally tried this one, but discovered it recently and it’s on the “drink to-do list.”

Make Your Own

If you’re feeling extra feisty, create your own kombucha cocktail. Need help? Mombucha, sold at the Brooklyn’s popular Green Point Food Market, recommends blending with bourbon, whiskey or scotch. Vodka and rum are also great candidates. Now get to mixing.

Non-Alcoholic But Still Fun

Smoothies are certainly the way to go if you want a non-alcoholic pick me up that includes kombucha. Here’s a basic recipe to play with:

• 10 ounces orange
• 4 ounces Kombucha tea
• 5-6 large fresh strawberries OR 1 cup of chopped pineapple
• 1-2 large bananas
• Other fruits to throw in at your discretion: blueberries, raspberries, cherries, etc.

Blend all ingredients until smooth. Enjoy!

Editor’s note: This is the latest installment of Anna Brones’s column at EcoSalon, Foodie Underground. Each week, Anna will be taking a look at something new and different that’s taking place in the underground food movement, from supper clubs to mini markets to culinary avant garde.

Image: Anna Brones

Recently, a friend was over for coffee and we were discussing the finer points of my “dirty hippy” qualities.

“I’m no dirty hippy!” I exclaimed, thinking of my need for regular showers, my Sunday New York Times subscription, my refusal to drink wine out of mason jars and, of course, a deep-seated love for IKEA.

“But Anna, I don’t have that growing in my kitchen,” my friend responded, pointing to my two huge jars of kombucha sitting atop my kitchen counter and fermenting happily away.

“Oh right, that…”

I looked at the large, gelatinous cultures that were floating in my several-gallon jars, stringy pieces hanging from the bottom, and for a moment questioned my mental sanity for keeping them alive.

Kombucha doesn’t look cool. In fact, it’s pretty gross. Offer a friend a glass of your fermented tea that’s made from the alienesque growth and you’ll probably get some highly raised eyebrows.

But pop a glass bottle of the store-bought stuff with the words “enzymes,” “probiotics” and “detoxifiers” splattered all over and people go wild, paying upwards of $4 for something that’s easily made at home. In fact, in 2009 Americans bought more than 1 million bottles of GT’s Kombucha

The drink is thought to have originated in China around 221 B.C. during the Tsin Dynasty, but it has since spread to the rest of the globe. In recent years, kombucha has gathered a devoted, underground cult following. Scientifically speaking, kombucha is made from bacterium xylinum and yeast cultures. In layman’s terms, that means the drink is chock-full of probiotics, B vitamins, enzymes and amino acids.

Fermented beverages have a slew of benefits, and because of it, kombucha has gone from underground trend to mainstream drink. Kombucha is offered on tap at several select Whole Foods in both Portland, Ore. and San Francisco, Ca. Smaller establishments, like food co-ops, are also taking part in the movement, often offering locally brewed versions. In Vermont there’s Aqua Vitea, in New York there’s Kombucha Brooklyn and in Minnesota there’s Deane’s Kombucha. The list goes on.

No matter how trendy, the underground movement is still sticking to making the stuff at home, and DIY kombucha has seen a bit of a vogue resurgence in recent years.

Want to make your own? The first step is acknowledging that you’re going to be stuck with a slightly gross-looking brewing creature in your kitchen, but the results are rewarding and if you’re willing to take the plunge, you’ll be glad you did.

The second step is tracking down a “starter,” or as it’s known in the DIY kombucha community, a “baby.” These reproduce quickly, and in the kombucha brewing community it’s practically tradition to pass them around to all of your friends so everyone can have a batch going; ask anyone kombucha homebrewer and they’ll probably be able to tell you exactly who they got their baby from. If you don’t know anyone with a healthy kombucha batch at home that you can get a baby from, you can also buy them from online boutiques, find them on Craigslist or even join an online kombucha network.

My personal batch of kombucha is never made using measuring cups — you’ve got to do practically make an effort to do any damage once you’ve got a healthy culture going — so once you’ve made a few rounds you can start eyeing the proportions.

Ingredients:

• 12 cups purified water
• 1 cup organic cane sugar
• 3 black tea bags — I tend to use fruit-flavored black teas, like ginger peach or mango, just make sure it’s caffeinated
• 1 cup kombucha brew as starter
• 1 kombucha culture

Supplies:

• 1 large glass jar
• A piece of clean cloth that will cover the mouth of the jar and a rubber band to keep it in place
• NOTE: Always use clean supplies

1. Boil the water and stir in sugar until it dilutes.
2. Add tea bags and let steep fro 15-20 minutes. Let cool to room temperature.
3. Add brewed tea, starter and culture to jar.
4. Cover jar with cloth and secure with rubber band
5. Let sit in a dark place for about 7 – 12 days. The time you let your kombucha brew depends on how strong you want it. Give it a taste after a week to see where it’s at. The longer it sits, the more fermented it will get.
6. Pour your kombucha into clean containers and store in refrigerator. If you’ve got an glass, juice bottles on hand, those work great.
7. Start the process again!

Once your kombucha is brewed there are many variations you can try. Dilute it with water for a lighter flavor, or mix it with juice to sweeten it. And hopefully you’ll be so succesful you’ll be passing off kombucha babies right and left that you’ll go from “dirty hippy” to “savvy culinary diva” in no time!

Starbucks: people either love ‘em or loathe ‘em. My husband likes their coffee and admires their business brains. I, on the other hand, can’t stand them for their homogenized, yuppie style. Having grown up in grunge-era Seattle, once a land of artsy coffee shops crammed with kitschy sofas and local color, cookie-cutter Starbucks look to me like a department store: void of soul and chock-full of useless merchandise.

But how bad is Starbucks, really? I decided to find out.

1. Clean water is such a precious commodity in the world these days, but Starbucks didn’t seem to care. Their “leave the tap running all day” policy created an eco-scandal to the tune of 23 million litres wasted every day. Less than a year later, they’re installing water-saving faucets which purport to reduce water wastage by 150 gallons per day, per store. Note, they only changed their wasteful ways after they got caught.

2. Although some people claim that having a Starbucks in the neighborhood is actually good for local mom & pop cafes, the long-running belief is that Starbucks turns the uniquely local neighborhood vibe into cookie-cutter corporate…well, crap. Perhaps it’s really just a matter of taste, but most of your dollars spent at a Starbucks location will end up in the pockets of distant executives – and not circulate in your local economy.

3. Ever keen to new marketing strategies, Starbucks has decided to co-opt the unique neighborhood vibe. What you think is your local indie cafe might actually be a Starbucks in disguise. To try and get the business of economic locavores, Starbucks has sent out scouts to cop the look and feel of various neighborhoods, then create a “unique” coffeeshop under a different name. Some might call this a brilliant business strategy, but I think it’s pretty underhanded.

4. Then there was the Ethiopian coffee debacle. In 2006, the Ethiopian government attempted to trademark regional coffees such as Sidamo and Harar because these specialty brews sell for up to $26 a pound, with only about $1 getting back to the Ethiopian coffee farmers. Starbucks, working through the National Coffee Association, blocked Ethiopia’s trademark bid, helping ensure the continuation of poverty in an already impoverished region.

5. Did you hear about the tip scandal? A former (and clearly disgruntled) Starbucks barista successfully sued the corporation on behalf of all California baristas in a class action law suit. Starbucks was ordered to pay $100 million to baristas to make up for tips that had been given to shift supervisors. It sounds like the ultimate low blow, but there is a grey area here: although California law prohibits managers and supervisors from receiving tips, Starbucks’ shift supervisors do help customers and make coffee. They’re paid much more than the baristas; do they also deserve a cut of the tips?

6. After years of customers haggling them for recycling bins, or at least recyclable cups, Starbucks has finally launched a recycling pilot program. Puh-lease…coffee shops the world over have already had recycling and composting systems in place for years. Starbucks should have been able to do better, and faster – why has it taken them so long to jump on the greenwagon?

7. Starbucks has decided to increase their purchases of Fair Trade coffee – but that’s only after years of pressure from Fair Trade groups. Considering that the worldwide coffee trade is a huge source of oppression and poverty in third world countries, buying Fair Trade goes far to support better wages and working conditions for coffee farmers. So far, only a small percentage of Starbucks coffee will actually be Fair Trade Certified, but they’ve still created a marketing campaign around it. I’d expect better from a large corporation; since Starbucks is large enough for the world to pay attention to its products, they could push some powerful change by using their influence for the greater good.

8. No matter what they do to be a little more green, if Starbucks won’t pour coffee into a reusable mug, they’ll never win my heart. My husband informed me of his own infuriating Starbucks experience where they refused to fill his travel mug, instead handing him his latte in a disposable paper cup and telling him he could fill his travel mug himself. He’s not the only one who’s had eco efforts thwarted like this at Starbucks.

9. And besides, McDonald’s beat Starbucks in a coffee taste test. Ouch!

So what do you think? Personally, I think Starbucks can do better and set a positive example for the coffee business in general, but they won’t do that unless they feel the heat from customers.

ALSO CHECK OUT

15 Reasons Not to Go to McDonald’s

Why You Should Never Buy from a Pet Store

The 11 Dirty Little Secrets Your Grocery Store Is Hiding

Image: D3 San Francisco

Triple Certified coffee – the gourmet, deluxe, connoisseur’s brew. Coffee that’s organic, fair trade and shade grown. Coffee that’s good for the people, the forest and the birds.

Here’s a guide to the cream of the cup. These sites are worth browsing for the grower’s stories and photos of the people and the farms.

Café Altura
Café Canopy
Café Fair
Caffe Ibis
Café Mam
Coffee-Tea-Etc
Dean’s Beans
The Groovy Mind
Grounds for Change
Heine Brothers Coffee
Higher Ground Roasters
Higher Grounds Trading Company
Nectar of Life
Peace Coffee
PT’s Coffee
Pura Vida
Sabino’s Coffee
Tree Frog Coffees

Drop us a comment below if you know of any other Triple Certified coffees.

Image: Jeff Kubina

Not everyone has the space or budget for a large thermal wine cooler in their pad. Here’s a practical way to chill that organic vino and rescue the dying cork stopper industry at the same time.

The Cork Bark Wine Chiller from Bitters Co. is from and features unglazed terracotta wrapped with an outer layer of natural cork bark ($46). It cools your bottle by insulating it with these layers and lends some earthy style at the same time.

The way of life for Mediterranean cork harvesters has become threatened by the replacement of hand-harvested cork with cheaper, synthetic twist-off caps. So farmers in Portugal are brainstorming alternative uses for their product – like this wine cooler, as a way of salvaging cork production, which is organically farmed.

It’s one thing to go organic, but many California wineries are taking sustainability to another level. From ground to glass, the California Sustainable Winegrowing Alliance (CSWA) is ensuring that Californian vintners are known not only for quality organic wines, but for being leaders in the movement towards sustainable agriculture.

Some of the recommendations put forth by the CSWA for Californian vintners are:

Embrace alternative energy sources, such as solar, wind and biodegradable fuels.

Be at the forefront in habitat restoration and preservation efforts.

Use green building materials - straw bale, rammed earth, recycled lumber – in winery construction.

Use cover crops and compost.

Adopt water conservation practices.

Have employee-run recycled and solid waste management programs.

Give back to the community by supporting non-profit and charitable organizations.

CSWA is setting the standard for real grassroots change in wineries, and we can support them by urging our favorite vineyards to adopt these ideas and become shining examples for wineries – and other businesses – around the world. Learn more about these wineries.

Image: zest-pk

Although coffee gets a bad rap, it’s actually a medicinal food. In fact, this stimulating bean isn’t nearly so bad as we’ve all been taught. Although I’m skeptical about grande latte supplementation in the long run (it’s a drug, after all), I found myself surprised by much of the science on coffee. Poor Ponce de Leon; all this time he should have been searching for the espresso machine.

Step aside, acai. Here are 20 surprising health benefits of coffee.

Apparently, coffee and alcohol really do go together. Believe it or not, alcohol drinkers who also drink coffee regularly have a lower chance of developing cirrhosis of the liver. That’s not to say it’s a healthy lifestyle – obviously, lowering your alcohol consumption is better. But…science says…

Caffeine reduces risk of skin cancer. Sorry, venti quaffers, this prevention method is topical. Lotions containing caffeine (both from coffee and green tea) have been shown to prevent the occurrence of cancerous tumors on the skin – in murine trials, anyway.

Have a smile with your morning brew! If you’re a caffephile, you don’t need this Johns Hopkins study to tell you that a cup or two a day increases your sense of well-being and happiness. You can thank dopamine for that, which also contributes to coffee’s addictive nature. But be aware, the study also noted that more than 2 cups daily increases the risk of anxiety and panic attacks. Some people respond more readily than others – if you find yourself feeling jittery or nervous, ease up on the joe.

Caffeine may reduce chance of Parkinson’s Disease. A 30-year study has shown that non-coffee drinkers have a higher chance of developing Parkinson’s Disease than their coffee-drinking counterparts.

Most Americans get their antioxidants from coffee. That doesn’t mean it’s the best source of antioxidants, just that it’s the most consumed. But, it’s true, coffee is very high in antioxidants. As for me, I’ll stick to fruit.

Black gold. After petroleum, coffee is the second most valuable economic product in the world. Imagine the financial potential of running our cars on coffee grounds.

Coffee may cut colon cancer in women. A 12-year study on Japanese women found that drinking 3 or more cups of coffee per day may actually halve the risk of developing colon cancer. They found no beneficial effect from green tea on the colon – in this case, it was strictly a coffee thing.

Coffee and diabetes, that’s a tricky one. Even though a Finnish study shows that drinking large amounts of coffee can reduce the risk of developing Type-2 Diabetes, coffee drinkers who already have diabetes have a harder time controlling their blood sugar levels.

Coffee reduces muscle pain. After a hard workout, a cup or two of coffee has been shown to reduce muscle soreness (in women, anyway) more effectively than naproxen, aspirin and ibuprofen. (But don’t replace your water thermos with coffee.)

Coffee will detox your liver in surprising ways. This remedy is not one for drinking: we’re talking about the coffee enema. Some people swear by it – using a tube to introduce coffee into the rectum and colon in order to stimulate the liver to remove toxins. Definitely not for the squeamish.

Coffee may reduce chance of death from heart disease. Studies show that drinking 4-5 cups of coffee a day can make you less likely to die from heart disease. The researchers think it may have something to do with coffee’s anti-inflammatory effects.

The devil is in the grounds. When coffee, which originated in Ethiopia and became popular in the Arab world, was first introduced to Western culture, Christian priests denounced it as the devil’s drink, given to the Muslims as a substitute for the wine (Christ’s blood) they weren’t allowed to consume. The belief at the time was that any coffee-drinking Christian risked burning in hell forever. Hooray, progress!

Coffee may help with short term memory. It’s probably because of caffeine’s stimulant effects, but an Austrian study showed that volunteers given caffeinated coffee had better reaction times and short-term memory function than those who were given the cup of decaf.

For women, caffeine may prevent long term memory loss. Because caffeine is a psychostimulant, older women who drink 3 or more cups of coffee or tea a day have less memory loss and cognitive decline than their counterparts who drink less or none. Unfortunately, caffeine consumption doesn’t seem to have any preventative effect against dementia.

Caffeine won’t cause hypertension. Some of the studies can be contradictory and confusing. What we do know is that for non-habitual coffee drinkers, those first few cups will cause a temporary rise in blood pressure, but for regular drinkers, a tolerance develops and won’t cause any long term, permanent increase.

The injustice of cheap coffee. No, it’s not just an injustice to your connoisseur taste buds; conventional coffee farming exploits workers and destroys communities in third world countries. On average, 5% of the profits actually make it back to the farmers, who are hungry, underpaid and treated badly. Why do they work on coffee plantations at all? Because in many cases, the plantations own the most fertile land (which was most often acquired unscrupulously) and the local people won’t survive from subsistence farming alone. How can you avoid supporting the cycle of poverty, corruption and injustice? Only buy Fair Trade certified coffee.

Pesticides in your brew. Because almost all coffee is grown in third world countries with less stringent laws than Europe or the United States, your non-organic cuppa is probably laden with chemicals. That’s not just bad for you, it’s bad for the farmers and the tropical ecosystems in which the coffee is grown. Go organic, will ya?

Pick your poison – literally. Caffeine is an alkaloid, which is a type of poisonous, bitter substance found in plants. Other alkaloids include strychnine, nicotine, morphine, mescaline, and emetine (the deadly ingredient in hemlock). Fortunately, in small quantities the bean is harmless, but it’s worth thinking about if you choose to use other drugs (both pharmaceutical and recreational).

The FDA has approved caffeine for babies. This doesn’t mean you can wake up your sleepy infant with a bottle of latte. Caffeine injections have been used medicinally since 1999 in the United States to stimulate breathing in infants who are experiencing apnea. It’s still recommended that pregnant and breastfeeding women keep their caffeine intake to a minimum, but a modest amount is safe.

Coffee can fight cavities. Just avoid all the sugar and milk! Actually, roasted coffee has some antibacterial properties, particularly against Streptococcus mutans, one of the major causes of cavities. By the way, these properties have nothing to do with caffeine, so decaf drinkers will get the same protection.

Despite the positive health studies, it’s best not to intentionally pick up the caffeine habit if you’re not already a regular coffee drinker. Even though some of the studies suggest drinking 3 or more daily cups to get the benefits, everyone is different. If it makes you jittery and sick to your stomach, stick to a milder pick-me-up like green tea or yerba mate. But if that morning cup makes you feel awake, alive and eager to greet the day, you might as well indulge (in moderation) in the world’s most well-loved drink.

Editor’s note: Sarah Irani is not responsible for the contents of your EcoSalon headline.

Image: One2c900d