{"id":23,"date":"2021-01-07T16:06:58","date_gmt":"2021-01-07T16:06:58","guid":{"rendered":"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/?p=23"},"modified":"2021-03-06T01:17:58","modified_gmt":"2021-03-06T01:17:58","slug":"3-coffee-weeks-5-6","status":"publish","type":"post","link":"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/2021\/01\/07\/3-coffee-weeks-5-6\/","title":{"rendered":"#3: Coffee (Weeks 5 &amp; 6)"},"content":{"rendered":"\n<h2>\u2022<strong>#1a: Film Series: Program Questions in Scenes<\/strong><\/h2>\n\n\n\n<h4> \u201cCalling-out to a Higher Power: Two Studies in Worship\u201d <\/h4>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"576\" src=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031644-1024x576.png\" alt=\"\" class=\"wp-image-166\" srcset=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031644-1024x576.png 1024w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031644-300x169.png 300w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031644-768x432.png 768w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031644-945x532.png 945w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031644-600x338.png 600w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031644.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Black Gold, <\/em>1:11<\/figcaption><\/figure>\n\n\n\n<p>I titled my scenes from the film<strong> <\/strong><em>Black Gold<\/em>, \u201cCalling-out To a Higher Power: Two Studies in Worship\u201d (11:07 &#8211; 13:38) and (29:29 \u2013 30:51) to explore the program question: \u201cWhat model\n best enables you to articulate what you are learning about your taste \nof place in relation to history, nature and culture?\u201d To these concepts I will add \u2018economy\u2019, as the central theme of the film is the quest to bridge the economic divide between impoverished Ethiopian coffee farmers and western coffee drinkers. I will compare the two scenes, calling particular attention to the people calling-out to their higher powers, the contrasting accompanying \u2018music\u2019 of each prayer, the \u201cchurch\u201d of each group, as well as the words themselves.&nbsp;&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"576\" src=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031502-1024x576.png\" alt=\"\" class=\"wp-image-167\" srcset=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031502-1024x576.png 1024w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031502-300x169.png 300w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031502-768x432.png 768w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031502-945x532.png 945w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031502-600x338.png 600w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031502.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Black<\/em> <em>Gold, <\/em>12:46 &#8211; In the Temple of Mammon.<\/figcaption><\/figure>\n\n\n\n<p>My first scene focuses on the New York Board of Trade, one of the two places in the world in which the price of coffee is established. Narrated by New York Board of Trade Vice President Joe O\u2019Neill, one must watch this scene twice in order to get the full benefit of the experience. I watched the first time, listening carefully as O\u2019Neill explained the basics of commodity coffee trading, revealing that \u201clast year the notional value of all the coffee contracts that was [sic] traded is about $140 billion\u201d,  that \u201ccoffee is the second most actively traded commodity on the world  market\u201d and most importantly, that it \u201cis a centralized marketplace where buyers and sellers congregate to establish the price\u201d; I watched a second time, focused solely on the traders, the trading floor, and the shouts of elation and frustration. <\/p>\n\n\n\n<p>I was drawn to minute 11:48, in which we hear a voice from the floor yell, \u201cGet me out, let me out!\u201d, as if he is trapped. Later in the scene (12:55) we see a wide shot of the trading floor, packed with people all seemingly crying out to an unseen higher power for profit, who theoretically hearing their calls, responds by blessing them with what they ask. No one looks happy or content. The trading floor is a cavernous space: the megachurch of futures trading. The music of the scene is the thrum of agitated voices and ringing phones (televangelism?). I also noticed a conspicuous lack of coffee in the scene: in the citadel of western coffee trading, I didn\u2019t spot a single cup.&nbsp;<\/p>\n\n\n\n<p>The second scene I chose begins with a close-up shot of a small batch of roasting coffee beans over an open fire and vibrant flute music. A group of elders is gathered outside an Ethiopian village in the sunshine. A woman begins rhythmically pounding the roasted coffee beans, which becomes the musical accompaniment of the prayer. They call out: <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"576\" src=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031258-1024x576.png\" alt=\"\" class=\"wp-image-168\" srcset=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031258-1024x576.png 1024w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031258-300x169.png 300w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031258-768x432.png 768w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031258-945x532.png 945w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031258-600x338.png 600w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-031258.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Black Gold,<\/em> 29:57 &#8211; To Beseech<\/figcaption><\/figure>\n\n\n\n<p><em>\u201cO God of truth, God of heaven and earth, maker of everything, who created this beautiful land, help us farmers to get more from our green land. Help us to change our lives, get rid of poverty, build better houses to live in, satisfy our needs, educate our children, and improve our lives. Help us leave all our problems behind. Help us satisfy all our wants and needs. Lift us up to a better life. Thank you, God. The God of peace and the God of Ethiopia, give us a more peaceful time. Give us a fair price for the coffee we produce. O God, we ask you to raise the coffee price. Give us a fair price for our coffee. O God, we ask you to raise the coffee price.\u201d <\/em><\/p>\n\n\n\n<p>This group also calls out to an unseen higher power, but for peace and sustenance as opposed to profit. The same young woman pours hot coffee at the end of the scene as the prayer concludes, and it almost seems a sacred communion offering, the aroma of the coffee rising with the prayer.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"577\" src=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-032724-1024x577.png\" alt=\"\" class=\"wp-image-169\" srcset=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-032724-1024x577.png 1024w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-032724-300x169.png 300w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-032724-768x433.png 768w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-032724-945x532.png 945w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-032724-600x338.png 600w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-02-032724.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Black Gold, <\/em>30:35 &#8211; Communion<\/figcaption><\/figure>\n\n\n\n<p>The disconnect between the commodities exchange in New York and the Ethiopian farmers is palpable. One can easily point to the fact that the commodities market supports everyone buying and selling coffee EXCEPT the farmers. The commodity trader&#8217;s ecstatic pursuit of profit might be called the worship of Mammon: wealth. So, we see that the actions and prayers of one group prompts the desperate prayers of the other. It is interesting to note the difference in \u201cmusic\u201d between the two scenes. The trading floor is a cacophonous and chaotic mix of voices, each calling for its own separate prayer to be answered by the unnamed god of the market; the prayers of the Ethiopian farmers are set to the pounding rhythm of the fresh roasted coffee beans, and their voices rise together in almost a chant, calling-out for communal blessings on all the coffee farmers. I\u2019ll share how the juxtaposition of these scenes compelled my thinking surrounding the confluence of wealth, spirituality and labor in order for my audience to better understand the pitfalls of commodification on developing nations.&nbsp;<\/p>\n\n\n\n<h4><a href=\"https:\/\/www.pbs.org\/independentlens\/blackgold\/index.html\">Independent Lens: <\/a>Black <a href=\"https:\/\/www.pbs.org\/independentlens\/blackgold\/index.html\">Gold<\/a><\/h4>\n\n\n\n<h4><a href=\"http:\/\/www.thenewblackmagazine.com\/view.aspx?index=488\">Starbucks and Ethiopian Coffee: The Bitter Taste of Exploitation<\/a><\/h4>\n\n\n\n<h4>&#8220;Roots of Cheap Coffee in the Ngugo Graveyard\u201d <\/h4>\n\n\n\n<figure class=\"wp-block-embed-vimeo wp-block-embed is-type-video is-provider-vimeo wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"DELICIOUS PEACE GROWS IN A UGANDAN COFFEE BEAN\" src=\"https:\/\/player.vimeo.com\/video\/202126194?h=5593c959a8&amp;dnt=1&amp;app_id=122963\" width=\"676\" height=\"380\" frameborder=\"0\" allow=\"autoplay; fullscreen; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><figcaption><em> Delicious Peace Grows in a Ugandan Coffee Bean<\/em>, 2009<br><em>Film By Curt Fissel and Ellen Friedland.<\/em><\/figcaption><\/figure>\n\n\n\n<p>I titled my scene from the film <em>Delicious Peace Grows in a Ugandan Coffee Bean<\/em>, \u201cRoots of Cheap Coffee in the Ngugo Graveyard\u201d (20:34 \u2013 22:25) to explore the program questions: \u201cWhat representations of terroir\/meroir are most compelling and why?\u201d and \u201cWhat model best enables you to articulate what you are learning about your taste of place in relation to history, nature and culture?\u201d I will call my audience\u2019s attention specifically to the graves of Mr. Ngugo\u2019s children which rest on the same land where he grows his coffee, but I hope to speak in a larger way to scene\u2019s treatment of the poverty, malnutrition, and disease which afflict coffee farmers like the Ngugo family. The scene opens with an exterior shot of a Christian church, leading to an interior shot of a service in progress; the singing of the congregants becomes background music for the remainder of the scene, lending an air of worship or hallowed-ness to everything that follows.&nbsp;&nbsp;<\/p>\n\n\n\n<p>The head of the Ngugo family walks home from church along a road bordered by maize. He speaks over footage of his home, a gathering of brick and mud buildings that house his large family. \u201cMy family has been living here since 1921. I have my family members. That is my wife, my children, my niece, my nephews, and my grandsons and daughters \u2013 about 30. As I have a large family, it is a very big problem of getting some food to feed them. Especially children don\u2019t grow well because they don\u2019t get any balanced diet.\u201d That the family is impoverished is established through their tattered clothing and the meager meal of cabbage being prepared for the group. Small children are at the center of almost every shot, aged from toddler to preteen. The shot then shifts to a personal interview with Ngugo, in which his face becomes the subject, and is seemingly twisted by frustration, guilt, and grief. \u201cBecause  of my income I don\u2019t maintain the family up to date for buying nets, buying mosquito sprays. So now that brings to the family fell sick of malaria.\u201d&nbsp;&nbsp;<\/p>\n\n\n\n<p>The next shot follows Ngugo through a thicket of bushes to a family cemetery, presumably on his land. He points out the small piles of dirt marked by rock and red brick that mark a small cluster of graves. \u201cThat one was my eldest child. He was a boy, he died in 1975. He died of malaria. He was one and a half years. This one also was a boy. He died  at the age of 16 months, the same disease, malaria. This one was three months. So, I had three children of mine who passed away.\u201d As he points from grave to grave, we see living children wandering in the cemetery, a living reminder of the three who we\u2019ve are buried there.&nbsp;&nbsp;<\/p>\n\n\n\n<p>I continued researching the connections between malaria and coffee, finding that instances of malaria occur 20% more frequently in areas deforested for coffee production, the insects which cause the disease thriving in the sun warmed soils and puddles. Various studies have shown that the incidence of human malaria and the abundance and distribution of its primary mosquito vectors are associated with deforestation, exploitation of natural resources, human migration, changes in land occupation and land use. The demand for consumer goods in developed countries and subsequent primary commodity production are driving changes in tropical forest landscapes  that, in turn, increase malaria risk. Which in turn increases the number of tiny graves in the Ngugo plot. In 2018, malaria resulted in  405,000 deaths, 67% of which were children under 5 years old, and 94%  of child &lt;5 years old deaths were in Sub-Saharan Africa. I\u2019ll share how this scene compelled my learning about the connections between coffee, malaria, and child mortality in order for my audience to understand that the price of high-quality goods sold cheaply generally indicates that the value of the labor, or life, which went into the product has also been cheapened.&nbsp;<\/p>\n\n\n\n<h4><a href=\"https:\/\/www.nature.com\/articles\/s41467-020-14954-1?utm_source=Global+Health+NOW+Main+List&amp;utm_campaign=d0edd9f903-EMAIL_CAMPAIGN_2020_03_09_12_41&amp;utm_medium=email&amp;utm_term=0_8d0d062dbd-d0edd9f903-2890801\" target=\"_blank\" rel=\"noreferrer noopener\">Global consumption and international trade in deforestation-associated commodities could influence malaria risk<\/a><\/h4>\n\n\n\n<h2>\u2022<strong>#3b: (un)Natural Histories<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"768\" src=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/IMG_20210214_1719460482-1024x768.jpg\" alt=\"\" class=\"wp-image-287\" srcset=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/IMG_20210214_1719460482-1024x768.jpg 1024w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/IMG_20210214_1719460482-300x225.jpg 300w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/IMG_20210214_1719460482-768x576.jpg 768w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/IMG_20210214_1719460482-945x709.jpg 945w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/IMG_20210214_1719460482-600x450.jpg 600w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/IMG_20210214_1719460482.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption>My notes from our (un)Natural Histories study of coffee. <br>Photography by Sarah Dyer<\/figcaption><\/figure>\n\n\n\n<p>I truly enjoyed our (un)Natural readings this week, and one small factoid in particular jumped out at me from <em>Introduction to Coffee Plant and Genetics<\/em> and drove my learning all week long. Coffee, grown in areas all around the world in which malaria is prevalent, is related to cinchona, the source of quinine. This odd fact sent me on a learning journey to figure out haw coffee affects malaria and visa versa.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"732\" src=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-10-234542-1024x732.png\" alt=\"\" class=\"wp-image-247\" srcset=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-10-234542-1024x732.png 1024w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-10-234542-300x214.png 300w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-10-234542-768x549.png 768w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-10-234542-945x675.png 945w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-10-234542-600x429.png 600w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-10-234542.png 1125w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption> Using Hypothesis.is, the Winter Terroir\/Meroir students annotated <em>Introduction to Coffee Plant and Genetics<\/em> by Thiago Ferreira, Joel Shuler, Rubens Guimaraes, and Adriana Farah.  <br><em>Image by Sarah Dyer.<\/em> <\/figcaption><\/figure>\n\n\n\n<p><a href=\"https:\/\/canvas.evergreen.edu\/courses\/3605\/files\/1511537?wrap=1\">Introduction to Coffee Plant and Genetics<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.baristainstitute.com\/blog\/jori-korhonen\/january-2020\/coffee-processing-methods-drying-washing-or-honey\">Coffee Processing Methods \u2013 Drying, Washing or Honey?<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/perfectdailygrind.com\/2016\/07\/washed-natural-honey-coffee-processing-101\/\">Washed, Natural, Honey: Coffee Processing 101<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/counterculturecoffee.com\/blog\/coffee-basics-roasting\">Coffee Basics: How do you roast coffee?<\/a><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" width=\"438\" height=\"1024\" src=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Coffeenomics-1200x-438x1024.jpg\" alt=\"\" class=\"wp-image-294\" srcset=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Coffeenomics-1200x-438x1024.jpg 438w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Coffeenomics-1200x-128x300.jpg 128w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Coffeenomics-1200x.jpg 513w\" sizes=\"(max-width: 438px) 100vw, 438px\" \/><figcaption> <a href=\"https:\/\/www.visualcapitalist.com\/the-economics-of-coffee-in-one-chart\/\">The Economics of Coffee in One Chart<\/a><br>Image by Visual Capitalist.<\/figcaption><\/figure><\/div>\n\n\n\n<h2>\u2022<strong>#3c: Regenerative Agriculture<\/strong><\/h2>\n\n\n\n<p><strong>Regarding the natural histori<\/strong><strong>e<\/strong><strong>s of <\/strong><strong><em>Coffea <\/em><\/strong><strong><em>arabica<\/em><\/strong><strong><em> <\/em><\/strong><strong>and <\/strong><strong><em>Coffea<\/em><\/strong><strong><em> <\/em><\/strong><strong><em>canephora<\/em><\/strong><strong><em>, <\/em><\/strong><strong>characterize the range of temperature and precipitation that th<\/strong><strong>ese<\/strong><strong> species <\/strong><strong>are<\/strong><strong> well adapted to.<\/strong>&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"\"><tbody><tr><td>Species&nbsp;<\/td><td>Temp range in degrees C&nbsp;<\/td><td>Precipitation range in mm&nbsp;<\/td><\/tr><tr><td><em>Coffea arabica<\/em>&nbsp;<\/td><td>18-22 C&nbsp;<\/td><td>1400-2000 mm&nbsp;<\/td><\/tr><tr><td><em>Coffea<\/em><em> <\/em><em>canephora<\/em>&nbsp;<\/td><td>22-28 C&nbsp;<\/td><td>2000-2500 mm&nbsp;<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>Given the temperature niche of <em>Coffea arabica,<\/em><\/strong><strong> why is it most often grown in tropical highlands?<\/strong>&nbsp;<\/p>\n\n\n\n<p><em>Coffea arabica<\/em> grows at a higher elevation, and likes long,  warm days and cool nights give the coffee cherries enough time to ripen  properly, and a dry season at the time of flowering. Geologically younger and nutrient rich soils help the coffee as well.<\/p>\n\n\n\n<p><strong>Given  projected changes to tropical climates during this century, what  impacts will climate change likely have on the production of <em>Coffea arabica?<\/em><\/strong>&nbsp;<\/p>\n\n\n\n<p>As temperature rises, production will theoretically have to move to a higher elevation. <em>Coffea arabica <\/em>production will have to move higher up in elevation, as will Robusta varietals, making lowland areas altogether unsuitable for coffee.&nbsp;<\/p>\n\n\n\n<p><strong>For coffee farmers that rely on production of <em>Coffea arabica<\/em> in high rainfall areas, a simple climate change adaptation strategy would be to replant with <em>Coffea canephora<\/em>.  Given our interest in the \u2018taste of place\u2019, what impact would this  species switch have for coffee roasters and coffee drinkers?<\/strong>&nbsp;<\/p>\n\n\n\n<p><em>Arabica<\/em> is considered higher quality and simply tastes better than <em>Coffea<\/em><em> <\/em><em>canephora<\/em>;\n through the lens of taste, this wouldn\u2019t be ideal. Perhaps investing in\n hybrid varieties would be a better answer to the problem.&nbsp;<\/p>\n\n\n\n<p><strong>For the next questions consider our program tagline, \u201ctowards  agroecological agribusiness?\u201d in relation to our coffee tasting lab  conversation with Bob B. and the assigned article <em>Climate change adaptation, coffee, and corporate social responsibility: challenges and opportunities<\/em>.<\/strong>&nbsp;<\/p>\n\n\n\n<p><strong>Define CSR:<\/strong>&nbsp;<\/p>\n\n\n\n<p>Corporate Social Responsibility (CSR) is broadly defined as \u201cA company\u2019s sense of responsibility towards the community and environment (both ecological and social) in which it operates.&nbsp;<\/p>\n\n\n\n<p><strong>Give  a real or theoretical example of CSR for a coffee roasting business in  the global north that aims to improve the socio\/economic situation of a  specific group of smallholder coffee producers.&nbsp;&nbsp;<\/strong>&nbsp;<\/p>\n\n\n\n<p>Starbucks has several community-related CSR targets, such as education support for its workers, the Farmer Loan Program, which provided low-interest finance to farmers in their supply chain to make changes. The tree donation program, which aims to donate 100 million \u201cresilient\u201d trees to farmers by 2025. It is also relevant to note that Starbucks is part of CERES Business for Innovative Climate and Energy Policy (BICEP) network, as well as a signee of the 2015 \u201cPledge\u201d by major US companies to address climate change.&nbsp;<\/p>\n\n\n\n<p><strong>Define CSV:<\/strong>&nbsp;<\/p>\n\n\n\n<p>Creating Shared Value (CSV) involves policies and operating practices  that enhance the competitiveness of a company while simultaneously  advancing the economic and social conditions in the communities in which  it operates. Shared value creation focuses on identifying and expanding  the connections between societal and economic progress.&nbsp;<\/p>\n\n\n\n<p><strong>Give  a real or theoretical example of CSV for a coffee roasting business in  the global north that directly addresses climate change adaptation for a group of smallholder coffee producers through regenerative agriculture practices.&nbsp;&nbsp;<\/strong>&nbsp;<\/p>\n\n\n\n<p>Tchibo is German coffee whose goal since 2006 has been to become a 100% sustainable business. The company\u2019s 2018 sustainability report claims that Tchibo believes in sustainability \u201cBecause we believe that our future business success depends on a sustainable business policy\u201d. Tchibo is also concerned with its carbon footprint, highlighting it as one of its key performance metrics. The company is also concerned with sustainable sourcing, and support to coffee farmers is more front and center. In addition, Tchibo explicitly mentions climate change as a threat to the future of the industry and outlines specific actions to help farmers adapt.&nbsp;<\/p>\n\n\n\n<p><strong>Define climate change mitigation.&nbsp;<\/strong>&nbsp;<\/p>\n\n\n\n<p>Climate change mitigation is a human intervention to reduce  the sources or enhance the sinks of greenhouse gases. For example,  reducing fossil fuels in favor of renewables, conserving forests and  other ecosystems, energy, and fuel efficiency.&nbsp;<\/p>\n\n\n\n<p><strong>What types of climate change mitigation activities has the global coffee value chain invested in?&nbsp;<\/strong>&nbsp;<\/p>\n\n\n\n<p>Reducing fossil fuels within the supply chain, creating  agroforestry polyculture systems in which multiple products can be  grown, filtering smoke from roasters, and water conservation are all  climate change mitigation strategies used by the coffee industry.&nbsp;<\/p>\n\n\n\n<p><strong>Define climate change adaptation.<\/strong>&nbsp;<\/p>\n\n\n\n<p>The\n process of adjustment to actual or expected climate and its effects. In\n human systems, adaption seeks to moderate or avoid harm or exploit \nbeneficial opportunities. Flood resistant buildings and cities, using \nmore resilient crop varieties, shifting production to different areas \nand migration are examples of climate adaptation.&nbsp;<\/p>\n\n\n\n<p><strong>Consider regenerative agriculture practices that directly address climate change adaptation for small-scale producers of <em>Coffea arabica<\/em>.&nbsp;&nbsp;<\/strong>&nbsp;<\/p>\n\n\n\n<p><strong>What practices can help prevent soil erosion to increase resilience for intense storms?<\/strong>&nbsp;<\/p>\n\n\n\n<p>The  two tier shade canopy is the first component of soil conservation  measures. Shade tree reduces the velocity of rain drops and help in  percolation of rain water into deeper layers. Contour planting,  terracing and staggered planting\/trenching across the slope are the  other practices to be adopted in coffee plantations. A number of soil  conservation measures like post monsoon scuffling, mulching young  coffee, cover digging, opening of cradle pits across the slope  (staggered trenching) in established holdings are commonly recommended.  Theses trenches acts as mini compost pit inside the coffee plantation.&nbsp;<\/p>\n\n\n\n<p><strong>What practices can help improve soil water holding capacity to increase resiliency for droughts?<\/strong>&nbsp;<\/p>\n\n\n\n<p>In  order to combat the drought, it is recommended to adopt drought  ameliorative spray like nutrient mixture spray, Lantana camera extract  spray or contact shade management using lime solution or planting  drought tolerant selections in new areas.&nbsp;<\/p>\n\n\n\n<p><strong>What practices can help moderate air temperatures around the coffee plants?<\/strong>&nbsp;<\/p>\n\n\n\n<p>Foliar  spray of 10% spray lime (Ca(OH)2) in combination with 0.5% starch (20  kg spray lime along with 1 kg starch in 200 l of water) could be given  to the upper surface of the leaves, once after 40 to 45 days of last  rainfall. The lime spray reflects the direct solar radiation thus,  reducing leaf temperature and acts as a contact shade protecting the  leaves from chlorosis and scorching.&nbsp;<\/p>\n\n\n\n<p><strong>Before  you recommend completely covering the coffee plants with shade trees,  what problems can intense shade have on coffee diseases and yield?<\/strong>&nbsp;<\/p>\n\n\n\n<p>Over-shading with coffee plants increases humidity, which can cause fungal diseases, leaf rust and insect infestation, like borers, and less yield from lack of direct sun.&nbsp;<\/p>\n\n\n\n<p><strong>For climate change adaptation in Mesoamerica, why might <em>Coffea arabica<\/em> growers prefer to switch to growing cacao?<\/strong>&nbsp;<\/p>\n\n\n\n<p>Not  only is coffee more sensitive than cocoa to future climate, but also  the tree species commonly used in coffee plantations are more vulnerable  to the expected climate change. Cocoa as an alternative to coffee could  potentially occur in most of the vulnerable coffee areas.&nbsp;<\/p>\n\n\n\n<p><strong>Whether  growing coffee or cacao in mixed agroforestry plantings, explain how  climate change will require farmers to adapt the mix of tree species  they plant (give two examples from the article \u201cThe future of coffee and cocoa in a warmer Mesoamerica\u201d).&nbsp;<\/strong>&nbsp;<\/p>\n\n\n\n<p>The\n distribution range of 79% of the tree species assessed in coffee areas \nand 62% of the tree species assessed in cocoa areas will drastically \nshrink or become unsuitable in both remaining and vulnerable areas for \ncoffee and cocoa. Major losses are expected for the most popular trees \nused for fruits, <em>N<\/em>-fixing and timber in mid-altitudinal coffee areas (400\u2013700\u2009m a.s.l.) and lowland cocoa areas (0\u2013300\u2009m a.s.l.).&nbsp;&nbsp;<\/p>\n\n\n\n<p>However,\n it seems highly probable that current agroforestry schemes will need to\n be modified in terms of species composition, since some of the most \npopular tree species are also vulnerable to future climate. It is \nparticularly concerning the losses in habitat suitability of\u202fN-fixing \ntrees such as\u202fE.\u202fpoeppigiana\u202f(por\u00f3)\n and the majority of\u202fInga\u202fspecies. These species make up the most \nabundant agroforestry trees in coffee and cocoa plantations in \nMesoamerica, and have a key role for the management of soil fertility \nand sustain more stable productivity especially in low-input and small farming plantations.\n Therefore, our results anticipate a serious threat for future coffee \nand cocoa plantations if alternatives for\u202fN-fixing species are not \npromptly identified.&nbsp;<\/p>\n\n\n\n<p><strong>One  often-mentioned climate change adaptation strategy for tropical farmers  is to relocate them to better climates zones to continue growing the  same type of crop, e.g. <em>Coffea arabica<\/em>. Critics of this concept note social and ecological concerns of moving farmers to these imagined other\/better places, which in reality are  already populated by other farmers or exist in a relatively \u2018natural\u2019  state \u2013 likely home to indigenous people that practice lower disturbance  land management, aka looks wild to foreign eyes.<\/strong>&nbsp;<\/p>\n\n\n\n<p><strong>What social conflicts are created by moving people as a climate change adaptation strategy?<\/strong>&nbsp;<\/p>\n\n\n\n<p>Some  consequences of climate change induced movements of people might  include war as different cultural groups clash over land and cultural  values, disease as people migrate into areas with different pathogens or  experience refugee-ism, deforestation of areas previously uninhabited  or sparsely inhabited by indigenous peoples.&nbsp;<\/p>\n\n\n\n<p><strong>What  consequences to ecosystem services and carbon balance result from  converting relatively intact ecosystems to farming systems (yes, even  shade-grown coffee)?<\/strong>&nbsp;<\/p>\n\n\n\n<p>When intact ecosystems are converted to any farming system, the disturbance of the soil will release  CO2 into the atmosphere and the biomass removal will reduce CO2  mitigation. Generally, species diversity will suffer, which leads to  disease and other issues, ultimately damaging the system as a whole.  When root systems are disturbed, the threat of erosion increases.&nbsp;&nbsp;<\/p>\n\n\n\n<p><strong>It  is fair to argue that coffee agroforestry practices can increase carbon  sequestration (climate change mitigation) and help growers adapt to  climate change stressors. Write a 1-2 sentence \u2018elevator pitch\u2019 to  coffee executives for why they should help coffee producers invest in coffee agroforestry practices.&nbsp;&nbsp;<\/strong>&nbsp;<\/p>\n\n\n\n<p>Shortly put, the coffee industry is on a precipice and will fail if bold action isn\u2019t taken to help growers adapt to climate change stressors. Creating shared value and investing in growers now is an investment in the survival and continuation of your business in the long term. CSV is addressing social concerns in a company\u2019s business practices, and  that it may not be counter-intuitive to profit but can contribute to  profit maximization and a company\u2019s long-term success.&nbsp;<\/p>\n\n\n\n<p><strong>Finally, imagine that you have been hired as a consultant to review Starbucks climate change program.&nbsp;<\/strong>&nbsp;<\/p>\n\n\n\n<p><strong>Make  an argument for why massively increasing their investment to breed good  tasting coffee cultivars that are resistant to coffee leaf rust,  drought, and higher temperatures would be the single most valuable  contribution to smallholder coffee producer sustainability.&nbsp;<\/strong>&nbsp;<\/p>\n\n\n\n<p>In the next 30 years, <em>Coffea arabica <\/em>will  no longer be stable in its current environment due to climate change.  It is imperative that an investment is made now to develop good tasting coffee cultivars that are resistant to coffee leaf rust, drought, and higher temperature.  Rather than forcing the migration of these farmers to higher  elevations, by employing science and proper agroforestry management  skills strides can be made to replant tolerant species in traditional  areas. This also promotes uniformity with quality beans that can resist disease and challenging temperatures while being grown by traditional coffee farmers.&nbsp;<\/p>\n\n\n\n<p><strong>Make  an argument for why Starbucks should increasingly promote  chocolate-based beverages and support for coffee producers to transition  to cacao production as a way to adapt to climate change while creating shared value between Starbucks and tropical farmers.&nbsp;<\/strong>&nbsp;<\/p>\n\n\n\n<p>Creating\n agroforestry systems that produce several cash crops, like cacao and \ncoffee, is more environmentally stable and more economically stable for \nthe farmer. By promoting chocolate-based beverages, Starbucks creates \nshared value with its farmers; the farmers have a stable, well-paying \nmarket for both products and Starbucks has a stable supplier (one whom \nit controls to a degree). Agroforestry can move easily to cacao \nproduction once coffee will no longer grow in a region due to climate \nchange, and by transitioning to cacao-based products now, Starbucks \ncould plan for a future in which coffee may be more of a rarity.&nbsp;<\/p>\n\n\n\n<h4><a href=\"https:\/\/www.baristainstitute.com\/blog\/ieva-pikzirnyte\/june-2020\/cacao-and-coffea-differences-and-similarities-chocolate-and-coffee\">Cacao and Coffea &#8211; the Differences and Similarities of Chocolate and Coffee <\/a><\/h4>\n\n\n\n<h2>\u2022<strong>#3d: Case Study Tasting Research: <\/strong>Coffee<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"424\" src=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/IMG_20210305_144040482-1024x424.jpg\" alt=\"\" class=\"wp-image-464\" srcset=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/IMG_20210305_144040482-1024x424.jpg 1024w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/IMG_20210305_144040482-300x124.jpg 300w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/IMG_20210305_144040482-768x318.jpg 768w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/IMG_20210305_144040482-945x391.jpg 945w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/IMG_20210305_144040482-600x249.jpg 600w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/IMG_20210305_144040482.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption> Guatemalan Finca el Valle, Ethiopian Guji-Shakiso, and Sumatran Mandheling from Batdorf and Bronson.<br>Photography by Sarah Dyer.<\/figcaption><\/figure>\n\n\n\n<p>Because I missed the initial coffee cupping with Bob Benck, Ali, Val and I participated in a coffee cupping of our Batdorf and Bronson samples on Friday, March 5th, 2021. Ali was kind enough to lead our group through the tasting, as she has experience as a craft barista and had participated in coffee cupping previously. We enjoyed each other&#8217;s company and the lovely coffee!<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><img loading=\"lazy\" width=\"1024\" height=\"458\" src=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/Screenshot-2021-03-05-161046-1024x458.png\" alt=\"\" class=\"wp-image-459\" srcset=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/Screenshot-2021-03-05-161046-1024x458.png 1024w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/Screenshot-2021-03-05-161046-300x134.png 300w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/Screenshot-2021-03-05-161046-768x344.png 768w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/Screenshot-2021-03-05-161046-945x423.png 945w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/Screenshot-2021-03-05-161046-600x269.png 600w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/03\/Screenshot-2021-03-05-161046.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption>Coffee cupping form for Guatemalan Finca el Valle, Ethiopian Guji-Shakiso, and Sumatran Mandheling. Fillable coffee form from <br>https:\/\/www.pdffiller.com\/1086681-fillable-coffee-cupping-sheet-form<br>Image by Sarah Dyer.<\/figcaption><\/figure>\n\n\n\n<h4><a href=\"https:\/\/notbadcoffee.com\/flavor-wheel-en\/\">Interactive Coffee Taster&#8217;s Flavor Wheel<\/a><\/h4>\n\n\n\n<h4><a href=\"https:\/\/www.baristainstitute.com\/node\/275\">Coffee and Water \u2013 How to Use High Quality Water to Brew the Best Coffee<\/a><\/h4>\n\n\n\n<h4><a href=\"http:\/\/www.baristainstitute.com\/blog\/jori-korhonen\/december-2020\/how-make-your-own-coffee-brewing-water\">How to Make Your Own Coffee Brewing Water?<\/a><\/h4>\n\n\n\n<h4><a href=\"https:\/\/www.baristainstitute.com\/how\/story-how-i-became-q-grader\">The Story of How I Became a Q Grader<\/a> <\/h4>\n\n\n\n<h4><a href=\"https:\/\/www.baristainstitute.com\/behind-bean\/how-taste-coffee-learn-professional\">How to Taste Coffee \u2013 Learn from a Professional<\/a> <\/h4>\n\n\n\n<h2>\u2022<strong>#3e: Stuckey\u2019s Taste Book Experiments<\/strong><\/h2>\n\n\n\n<p>The experiments done in this lab are all taken from Barb Stuckey\u2019s book, <em>Taste<\/em> and adapted from the work of Caleb Poppe. <\/p>\n\n\n\n<p>On February 10th, 2021, program aide Caleb Poppe led us on an exploration of the senses of sight and smell. We set out to trick our own taste buds by fooling our eyes. Then we attempted to discern which snacks our classmates had based solely on the sound of the food being chewed. The outcome was tremendously interesting!<\/p>\n\n\n\n<p><strong>Supplies you\u2019ll\nneed:&nbsp;<\/strong><\/p>\n\n\n\n<ul><li>Several different light-colored <strong>juices or flavored waters.<\/strong> <\/li><li>Several different choices of your favorite <strong>snacks. <\/strong><\/li><li>The 3 different <strong>food dyes<\/strong> that we provided to you.<\/li><\/ul>\n\n\n\n<h4 class=\"has-text-align-center\">1<sup>st<\/sup> Experiment: \u201cCan Color Color Taste?\u201d pp 114, 115 <\/h4>\n\n\n\n<p>In this experiment we will be trying to fool our taste buds by first fooling our own eyes. With the beverages that you brought to today\u2019s experiment and the food dye baggies that I provided to you, you will be altering the color of your drinks until they are unrecognizable, such as turning your orange juice green, or your grapefruit juice a deep red. <\/p>\n\n\n\n<p>Once you have the juices mixed and\npoured into separate glasses, you can begin to taste each drink one by one,\npaying keen attention to color before taking your gulp. Can you feel your mind\nwandering to different flavor ques in anticipation for the incoming beverage? <\/p>\n\n\n\n<p>(Unfortunately, there will be an\nelement of mystery missing from the whole experiment as we will be having to\nmix and change our own beverages, resulting in us knowing which color\ncorresponds with which drink. Perhaps, if you have time, this can be done again\nwith friends, family, or roommates in which you facilitate the experiment yourself!)<\/p>\n\n\n\n<h4 class=\"has-text-align-center\">2<sup>nd<\/sup> Experiment: \u201cHear your favorite foods.\u201d pp 131<\/h4>\n\n\n\n<p>To prepare\nfor this experiment all you will need are your snacks and your imagination. You\nwill be released out into breakout rooms in zoom with 3 or 4 other students\nand, armed with your snacks, you will begin quizzing each other on the\ncacophony of sounds the emanate from your snack when being chewed; that is to\nsay, you will guess which snack your peer is chewing! For the first round, be\nsure to keep your snacks a mystery to everyone in your group to see whether your\npartners can guess correctly, without having any clue as to what snacks you\nbrought. Once one person has gone through each of their snacks, they can reveal\nwhat snacks they brought to the table. <\/p>\n\n\n\n<p>**If there is time, we will do another where we do another\nround of loud chewing, but now we will have some idea as to which snacks are\nbeing eaten.**<\/p>\n\n\n\n<h4 class=\"has-text-align-center\">General Experiment Questions:<\/h4>\n\n\n\n<p><strong>What snacks did you choose to bring to the experiments and why? <\/strong><\/p>\n\n\n\n<p>I chose to bring plain potato chips, hummus and\ncheese puffs to the workshop, because they all have distinct and interesting\ntextures.<\/p>\n\n\n\n<p><strong>What beverages did you bring to the experiments and why? <\/strong><\/p>\n\n\n\n<p>I chose to bring water, orange juice and\nsouthern sweet tea. I was interested to work with orange because of Stuckey\u2019s\nwriting, and I chose sweet tea because it is a personal favorite and has a\ndistinct taste and smell. Water seemed like the perfect control.<\/p>\n\n\n\n<p><strong>What is your favorite snack food? From your own perspective, what is the story of how your favorite snack made it to your hands? <\/strong><\/p>\n\n\n\n<p>My favorite snack food are dolmas; Dolmas are\ncomposed of seasoned rice, and sometimes vegetables, wrapped in grape leaves\nand marinated in a mix of olive oil, lemon juice and spices. I tried them for\nthe first time at a small Mediterranean restaurant in Spokane, Washington\ncalled Azar\u2019s. I remember clearly that a belly dancer was performing, but my\nattention was completely drawn to the dolmas; the texture of the grape leaves\nis wonderful and gives some bite to the otherwise soft snacks. They are hearty\nand dense, but also have a complex, bright and light sensibility to them.<\/p>\n\n\n\n<h4 class=\"has-text-align-center\">1<sup>st<\/sup> Experiment Questions: <\/h4>\n\n\n\n<p><strong>Please reflect on your experience through this experiment; did you notice any difference in how your mind prepared and received a drink of a strange color? Why do you think that you experienced it this way? <\/strong><\/p>\n\n\n\n<p>I was excited to trick myself with color, and\nwanted to experience a range of things. I chose water, orange juice and\nsouthern sweet tea as my drink subjects, each with a different goal in mind. I\nwanted to see if blue\/gray water tasted dirty to me, and it did: bog water. I\nadded red die to orange juice, and I perceived it to be sweeter, or at least\nless sour. I wanted the color of my tea darker, and wondered if it would taste\nricher, stronger, or sweeter. The tea seemed more satisfying, but because I\ncouldn\u2019t detect extra bitterness it didn\u2019t feel stronger.<\/p>\n\n\n\n<p><strong>Why do you think some farmers grow different colors of the same vegetable? <\/strong><\/p>\n\n\n\n<p>Farmers might grow different colored vegetables\nsimply because it\u2019s different. When we think of green, we think of growth; when\nwe think of other colors they change our food psyches in different ways. Purple\nvegetables are very popular, for example, and that popularity might relate back\nto the human association with elitism, privilege, divinity, and royalty.<\/p>\n\n\n\n<p><strong>Do you have an example from your own life where the appearance of a food affected your decision of whether or not to buy it? <\/strong><\/p>\n\n\n\n<p>The appearance of food is always a huge factor\nin buying my whole foods, though I obviously haven\u2019t seen the foods which restaurants\nprepare for me; I suppose that I allow the cooks to take a lot of agency in\npreparing my food, a lot of trust.<\/p>\n\n\n\n<p><strong>If you were to cook and eat an entire meal while being blindfolded for the whole experience, what meal would you choose? Why? <\/strong><\/p>\n\n\n\n<p>I would roast a whole chicken with herbs de province, baby potatoes, and Brussels sprouts. I would probably make 3-ingredient flourless peanut butter cookies for dessert. The chicken, potatoes, and sprouts could all be roasted together in one pan, allowing me to forgo using open flames and boiling pots, as well as minimal knife work. The herbs have such strong aromatic properties that I would probably be able to assemble a proper mix blindfolded, and as long as I knew the weight of the chicken, I could determine proper cooking time. <\/p>\n\n\n\n<p>The cookies are three ingredients, and they\nonly use a cup sized dry measure for sugar and peanut butter and a single egg,\nso they are simple to prepare. Additionally, they sometimes need adjustment,\nwith additional sugar or peanut butter depending on brand\/type. To get this\ncookie right, the dough texture is key, and I know I could assemble it properly\nwith my hands. &nbsp;<\/p>\n\n\n\n<h4 class=\"has-text-align-center\">2<sup>nd<\/sup> Experiment Questions: <\/h4>\n\n\n\n<p><strong>Please reflect on your experience through this experiment; did you find it difficult to guess the snacks purely on the sound they make when being chewed? <\/strong><\/p>\n\n\n\n<p>I couldn\u2019t guess a single snack, but I enjoyed\ntrying to guess. It surprised me how close a chip sounds in comparison to\nanything crunchy. However, my cheese puffs were recognized after a guess or\ntwo.<\/p>\n\n\n\n<p><strong>Is there a certain food that you particularly enjoy the sound of (eating, cooking, drying, boiling, etc.)? <\/strong><\/p>\n\n\n\n<p>I love the sound of a dehydrator. My\ngrandfather used to make jerky and dried apples every winter. He kept his\ndehydrator in the laundry room, where the smell wouldn\u2019t bother my grandmother,\nwho is extremely smell sensitive. I remember how warm that room was; I would\nsneak in to thieve jerky, and I specifically remember the hot, sweet smell and\nthe feeling of hot air blowing across my face. The sound of a dehydrator makes me\nsmile before I see it.<\/p>\n\n\n\n<p><strong>Bonus Question: If you had to choose one of your five senses (sight, smell, hearing, tasting, or touch) to give up every time you ate a meal, which would you choose? Why? <\/strong><\/p>\n\n\n\n<p>I would choose to lose my hearing. I would feel\nmost comfortable losing hearing because I rely on my other senses, particularly\nsmell, when I eat, and I have significant hearing loss on one side already.<\/p>\n\n\n\n<h4><a href=\"https:\/\/www.baristainstitute.com\/blog\/gediminas-sereika\/december-2018\/how-do-different-senses-affect-way-we-taste\">How Do Different Senses Affect the Way We Taste?<\/a> <\/h4>\n\n\n\n<h4><a href=\"https:\/\/www.baristainstitute.com\/blog\/ella-takalainen\/september-2020\/sense-smell-and-coffee-how-can-you-improve-your-smelling\">Sense of Smell and Coffee &#8211; How Can You Improve Your Smelling?<\/a> <\/h4>\n\n\n\n<h4><a href=\"http:\/\/www.baristainstitute.com\/blog\/karoliina-makela\/april-2018\/flavor-coffee-matter-flavor\">Flavor of Coffee is a Matter of Flavor<\/a> <\/h4>\n\n\n\n<h4><a href=\"https:\/\/www.baristainstitute.com\/blog\/ella-takalainen\/november-2020\/salt-coffee-does-it-make-sense\">Salt in Coffee &#8211; Does it Make Sense?<\/a> <\/h4>\n\n\n\n<h2>\u2022<strong>#3f: Sustainable Entrepreneurship<\/strong><\/h2>\n\n\n\n<h4 class=\"has-text-align-center\">Week 6 Reflective and Preparatory Diary Entry&nbsp;<\/h4>\n\n\n\n<p><strong>Based on the readings, class discussions and presentations, I reflected on the following questions, where I attempted to use illustrative examples from the literature, resources, discussion we have had thus far.<\/strong>&nbsp;<\/p>\n\n\n\n<p><strong><em>Question #1:<\/em><\/strong><strong>\n Does the cooperative model, in its many forms, inherently encompass \nsustainability and regenerative agriculture values? Why or why not?<\/strong>&nbsp;<\/p>\n\n\n\n<p>The cooperative model is not inherently completely sustainable, as co-op\u2019s have no duty beyond meeting their members&#8217; needs. However, there is a clear and direct linkage between sustainability and how cooperatives describe themselves (the Seven Principles), though the relationship to the social and community dimensions of sustainability are stronger than those of economy and environment. The  values of the members are at play in a cooperative\u2019s sustainability,  though cooperatives are based on stated values which include self-determination, democratic leadership, equality, equity, and solidarity: all concepts common to sustainability discourse. In terms of producer cooperatives, adopting sustainability and a regenerative agriculture makes sense in terms of long-term ability for the co-op to thrive. Ultimately, the inherent sustainability in a cooperative is that it is a community of people and not an investment vehicle, where invested capital is entitled to a return but is not the impetus for unrestrained growth.&nbsp;<\/p>\n\n\n\n<p><strong><em>Question #2:<\/em><\/strong><strong>\n What is the potential for the alternative business model presented last\n week (cooperatives) for transforming and strengthening our local food \nand agriculture system in the South Puget Sound area?<\/strong>&nbsp;<\/p>\n\n\n\n<p>There exists great potential for cooperatives to strengthen local economies and food security within their communities. Local cooperatives, such as Tulip Credit Union and The Olympia Food Co-op, work to support our local food and agriculture systems, and I local and regional farmers\u2019 cooperatives could begin to close the loops in our Puget Sound food systems.&nbsp;<\/p>\n\n\n\n<p><strong><em>Question #3: <\/em><\/strong><strong>How might a worker-owned cooperative model challenge our traditional conceptions of &#8220;work&#8221;?<\/strong>&nbsp;<\/p>\n\n\n\n<p>If we look at Marx\u2019s Four Aspects of Alienation, we might say that the capitalist model of work separates workers from the decisions surrounding products of their labor, and that\n workers are separated from how the work is done and do not determine \n&#8220;pacing, patterns, timing, tools, or techniques of their work.\u201d Workers are thus, denied the capability of being creative in their work. Additionally, capitalist workers work as isolated individuals\n and not part of an effort to meet a group need. In Marx&#8217;s system \nalienation is called that condition of man where his &#8220;own act becomes to\n him an alien power, standing over and against him, instead of being \nruled by him.&#8221; Erich Fromm says &#8220;[The worker] spends his time doing \nthings in which he is not interested, with people in whom he is not \ninterested, producing things in which he is not interested.\u201d In a worker cooperative, however, workers own their jobs and can thereby decide how they are treated and how they want to operate the business. Worker cooperatives break the alienation of traditional capitalism, creating room for job satisfaction and capable of meeting all the worker&#8217;s needs, up to and including self-actualization.&nbsp;<\/p>\n\n\n\n<h2>\u2022<strong>#3g: Climate and Resilience Event Series\/Seminar<\/strong><\/h2>\n\n\n\n<h4>&#8220;More Spare <em>and<\/em> More Concentrated: Eco-Media and the Traditional Ethiopian Coffee Ceremony&#8221;<\/h4>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Climate Justice and Resilience: Eco-Media\" width=\"676\" height=\"380\" src=\"https:\/\/www.youtube.com\/embed\/dPgjP5ygwEg?start=2419&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><figcaption> This presentation by speaker <a href=\"https:\/\/sites.evergreen.edu\/ruthhayes\/\">Ruth Hayes<\/a> titled, &#8220;Eco-Media: the Environmental Footprint of Media and the Myth of the Cloud&#8221; was hosted by <a href=\"https:\/\/www.evergreen.edu\/catalog\/offering\/mediaworks-animation-documentary-and-experimental-approaches-moving-image-24487\">Mediaworks<\/a> on Monday, January 25, 2021 as a part of the Climate Justice and Resilience Speaker and Event Series at <a href=\"http:\/\/www.evergreen.edu\">The Evergreen State College<\/a>. <br><em>Video by Evergreen Media Services.<\/em> <\/figcaption><\/figure>\n\n\n\n<p>In exploring Climate Justice and Resilience Speaker Ruth Hayes\u2019s presentation, &#8220;Eco-Media: The Environmental Footprint of Media and the Myth of the Cloud\u201d, I connected the semiotic process in media and a quote from filmmaker Robert Schaller, and then applied that thinking as a framework to the terroir-laden art form of the traditional Ethiopian coffee ritual. &nbsp;<\/p>\n\n\n\n<p>I was first struck by a quote of Schaller\u2019s, which Hayes presents in the context of Nadia Bozak\u2019s discussion of the huge overproduction of media images. She states, \u201cRobert Schaller&#8217;s pinhole camera motion pictures are an example. Schaller made his camera from two plastic 16-millimeter film boxes. He hand-cranks the film through it, hand processes it, and sometimes creates his own homemade emulsion. He wrote in notes accompanying this film, <em>Under the Shadow of Marcus Mountain<\/em>, \u201cOur eyes see constantly, but what do we actually notice? That vision is excessive, wasteful even. In pairing it down it becomes more spare <em>and<\/em> more concentrated.\u201d (40:34 \u2013 41:10).&nbsp;<\/p>\n\n\n\n<p>Later, during the Q&amp;A portion of the event, is was drawn to what Hayes defined as the stages of the semiotic process: \u201c&#8230;part  of experimental film making is recreating or creating situations of firstness and I think this is a thing that a lot of audiences initially have frustration with when they first are exposed to experimental films because they come in with an expectation of mediation. But in an experimental film, the expectation should be that you have no expectations, and that part of the experience is you watching your own response to this thing that\u2019s happening in front of you or around you or  however it\u2019s being presented and then afterwards you begin to go into  the secondness and the thirdness where you\u2019re just describing your reactions and what you saw and then naming it&#8230;while you\u2019re watching films be taking  notes: what do you see, what do you hear, what are you feeling, what is going on? That\u2019s the firstness, and then you move to description and analysis. So those are different stages of a semiotic process.\u201d (59:57 &#8211;  61:48)&nbsp;<\/p>\n\n\n\n<p>The traditional Ethiopian coffee ceremony begins with the host, always  female, spreading an assortment of fresh grasses and flowers on the floor and table. An incense burner, typically filled with frankincense or sandalwood, is lit, filling the air with an intoxicating aroma.&nbsp;Raw coffee beans are washed before being roasted thoroughly in a skillet over an open charcoal fire, until the beans are black and charred. The host will encourage guests to smell the strong beans, the aroma of coffee mixing with the incense. The beans are ground with a pestle and mortar, before being added to the<em> <\/em><strong><em>jebena<\/em><\/strong>, a special spouted pot containing boiling water, which is placed back over the charcoal in order to brew. Brewing coffee in a jebena is one of the oldest methods of making coffee and participating in an Ethiopian coffee ceremony is one of the most generous, ritualistic ways to drink  it.&nbsp;<\/p>\n\n\n\n<p>Once the coffee is brewed, the host carefully pours it into handleless demitasse cups. The cups are filled right to the brim, but not a drop over, and poured slowly and evenly about one foot above the cups. The coffee is bitter, thick and potent, and often paired with savory snacks like popcorn or puffed barley. Using the same beans, the process is then repeated twice more, in between cups, more water is added to replenish the pot. This continues until the ceremony is complete. The whole ritual can take well over an hour. The three cups each have a distinctive role in the ritual. <strong><em>Arbol<\/em><\/strong>, the first, is the strongest. Cup number two, or <strong><em>tona<\/em><\/strong>, is milder after the second brewing. The final cup, <strong><em>berekha<\/em><\/strong>, holds the most importance as it is seen as a blessing. &nbsp;<\/p>\n\n\n\n<p>In applying Schaller\u2019s quote to terroir, and particularly coffee,&nbsp;one might say that we drink-in cheap coffee constantly, but that our tasting is excessive and wasteful, borne of the commodity coffee industry which cares relatively little for the product or producer. His answer to this overconsumption is to pair-down the constancy of the stimuli, the assault to the senses, in order to  concentrate the sensory experience, rendering it special, ceremonial,  spiritual.  It is said that a transformation of the spirit takes place during the   three rounds of the Ethiopian coffee ceremony thanks to coffee&#8217;s  spiritual properties. <\/p>\n\n\n\n<p>Schaller&#8217;s own work creates materials, tools, and methods on a personal, non-industrial scale: visual terroir, in which the production is as important as the product. Adding Hayes\u2019s explanation of the semiotic process, one could relate the traditional three cups to ideas of firstness, secondness, and thirdness; the strong first cup gives way to something milder, and perhaps more complex, which in turn becomes a blessing. It is through sensory understanding that those blessings are made manifest, opening a door for description and analysis. You experience the cup in its fullness, and \u201cin pairing it down it becomes more spare <em>and <\/em>more concentrated\u201d, which is the essence of terroir. &nbsp; <\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Ethiopian coffee ceremony makes your life easier\" width=\"676\" height=\"380\" src=\"https:\/\/www.youtube.com\/embed\/BRGpVO7BXpk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><figcaption> &#8220;Ethiopian Coffee Ceremony Makes Your Life Easier&#8221; &#8211;   They who attend an Ethiopian coffee ceremony keeps easier a healthy state of mind. A coffee ceremony is very common in Ethiopia and kind of a social therapy.  <br><em>Video by VPRO Metropolis.<\/em><\/figcaption><\/figure>\n\n\n\n<h4><a href=\"https:\/\/www.thespruceeats.com\/the-origin-of-coffee-765180\">The Origin of Coffee<\/a><\/h4>\n\n\n\n<h4><a href=\"http:\/\/www.baristainstitute.com\/behind-bean\/coffee-and-climate-change-snow-sahara-and-heavy-rains-costa-rica\">Coffee and Climate Change: Snow in the Sahara and Heavy Rains in Costa Rica <\/a><\/h4>\n\n\n\n<h2>\u2022<strong>#3h: Foodoir: Your Story of Tasting Place<\/strong><\/h2>\n\n\n\n<blockquote class=\"wp-block-quote\"><p> \u201cAnother moment several years later impressed me with the power of aroma alone. I had managed to grow what looked like an oversize taste bud on the tip of my tongue, maybe an eighth of an inch across: a good joke for a food writer! Eventually I saw a specialist who advised removing it. He gave me a local anesthetic, snipped it out, then cauterized the wound with an electrical instrument that burns and seals the blood vessels. There was a puff of smoke, and I smelled the typical aroma of beef on a very hot grill, burned but also slightly decomposed. A surprise, but it made perfect sense: it was the aroma of grilled McGee! Another good joke. And as I had that lighthearted thought, I got light-headed, then leaden-limbed, and broke into a cold sweat. The physician quickly reclined the chair, and in a couple of minutes I was fine again, just embarrassed. I had thought that I was taking the experience in stride, even relishing the irony, but my body ambushed me. Another unforgettable moment and smell.\u201d <\/p><cite> <strong>Harold McGee,&nbsp;<\/strong>Nose dive: a field guide to the world&#8217;s smells, preface <\/cite><\/blockquote>\n\n\n\n<h4 class=\"has-text-align-center\">Sucking Lemonheads in the E.R.<\/h4>\n\n\n\n<p>At 8:30 PM, my partner called to me from the living room that dinner was ready: shrimp linguini with sundried tomatoes and capers in a white wine sauce. I&#8217;d been working for hours and had forgotten to eat lunch, and my mouth watered in anticipation. I enjoyed the entire dish thoroughly, down to the last bite. Right up until my face started swelling.<\/p>\n\n\n\n<p>It started with a pinching sensation at the back of my jaw, which I equate with eating anything extremely sour. This feeling is normally followed by excessive salivation, but my mouth was dry. And the pinching feeling wasn&#8217;t going away. I rubbed my jaw, slowly beginning to realize that the annoying sensation wasn&#8217;t subsiding and that my jaw was swelling. I asked my partner if I was crazy, and he stared back stoically and said, &#8220;Defiantly swollen.&#8221;<\/p>\n\n\n\n<p class=\"has-text-align-left\">I ran to the mirror; the left side side of my face and neck was, for lack of a better word, engorged. I prodded the lump experimentally, and the sensation was one of intense pressure, not pain. It was bigger than an egg, smaller than baseball, and had appeared out of nowhere. My mind started to race.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Not an allergy. I&#8217;ve never had a severe reaction to any food, and the swelling is only on one side, and I&#8217;m breathing fine. <\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Yelling to the other room: &#8220;Wouldn&#8217;t it suck if I were allergic to seafood?, Do you think its an allergy?, Should we go to the E.R.?, How big is it?&#8221;<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Take a baby aspirin. Take a Benadryl, just in case. <\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Not a reaction to trauma. This is too sudden. Blood clot.<\/em><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignright size-large is-resized\"><img loading=\"lazy\" src=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-16-052947.png\" alt=\"\" class=\"wp-image-307\" width=\"351\" height=\"273\" srcset=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-16-052947.png 688w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-16-052947-300x234.png 300w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/Screenshot-2021-02-16-052947-600x468.png 600w\" sizes=\"(max-width: 351px) 100vw, 351px\" \/><figcaption> If you inherited 1 Factor V Leiden gene from one parent, you have the heterozygous type of Factor V Leiden. <br>Image from <a href=\"https:\/\/www.stoptheclot.org\/learn_more\/factor-v-leiden-2\/\">stoptheclot.org<\/a>.<\/figcaption><\/figure><\/div>\n\n\n\n<p>My mind always goes to &#8216;blood clot&#8217;. My father passed away at the age of 32 because of a blood clot. Only after his death did we discover that he was a homozygous carrier of a genetic disorder called Factor V Leiden. I am a heterozygous carrier of the same disorder, and I had my first major clot in 2015 and my first stroke in 2016. <\/p>\n\n\n\n<p class=\"has-text-align-left\">I was sure I was having another stroke. And in that moment I had a flood of seemingly random thoughts. I replayed my stroke in my mind, reliving the event, trying to classify whether what I was feeling now was the same sensation. I remembered my father&#8217;s funeral. I remembered the feeling of outliving my father, the birthday in which I surpassed him for time on Earth. And <em>Sanford and Sons<\/em>. <\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-4-3 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Sanford And Son: This Is The Big One!\" width=\"676\" height=\"507\" src=\"https:\/\/www.youtube.com\/embed\/stdi-1tIUhM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><figcaption> Fred Sanford fakes a heart attack.<br><\/figcaption><\/figure>\n\n\n\n<p class=\"has-text-align-left\">I started laughing hysterically in the car on the way to the hospital. My partner looked nervous. &#8220;What&#8217;s so funny?&#8221; <em>Sanford and Sons<\/em> I giggled. Holding my neck I put on my best Redd Foxx rasp. &#8220;Elizabeth, I&#8217;m coming to join you honey.&#8221; I erupted into peels of laughter, bordering on hysteria. &#8220;Who&#8217;s Elizabeth,&#8221; he asked me, obviously confused. &#8220;Shut-up dummy!&#8221;, I shouted back. He looked at me as if I&#8217;d lost my mind. I spent the rest of the ride to the hospital laying out the finer points of the sitcom, explaining how Fred Sanford manipulates his son with constant threats of &#8220;the big one&#8221;. <\/p>\n\n\n\n<p class=\"has-text-align-left\">The Emergency Room was quieter than I could have hoped, and after I explained my anxieties, I was seen fairly quickly. The doctor was very kind and conducted a thorough exam. I was prepared for the worst: surgery or blood thinners. It was at this moment, as I was drumming-up all of my fortitude to accept bad news, that I heard the doctor say, &#8220;I think you have an irritated salivary gland.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft size-large\"><img loading=\"lazy\" width=\"325\" height=\"231\" src=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/ShowImage.ashx_.jpg\" alt=\"\" class=\"wp-image-308\" srcset=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/ShowImage.ashx_.jpg 325w, https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-content\/uploads\/sites\/626\/2021\/02\/ShowImage.ashx_-300x213.jpg 300w\" sizes=\"(max-width: 325px) 100vw, 325px\" \/><figcaption>Image by the Cleveland Clinic.<\/figcaption><\/figure><\/div>\n\n\n\n<p>I looked at her incredulously. &#8220;What?&#8221;<\/p>\n\n\n\n<p>An irritated Parotid gland, I think, or you might have a salivary stone. You don&#8217;t have a clot, but I want to look inside your mouth for abscesses just in case. Reaching into my open mouth, she prodded the back of my jaw, and seemed satisfied. She prescribed me antibiotics in case of infection, but the one sure-fire cure for a blocked or irritated salivary gland is a basic taste- <em>sour<\/em>. Sour candy, lemon juice, or anything else that might make you pucker was recommended.<\/p>\n\n\n\n<p>I was so embarrassed at my borderline hysterics for what had turned-out to be a fairly innocuous, common medical condition. But my relief and gratitude outweighed any embarrassment substantially. Hot packs and sour candy. Ok.   <\/p>\n\n\n\n<p>I waited outside of the E.R. for my ride; my partner had gone to a friend&#8217;s place to wait for me, as Covid rules don&#8217;t allow anyone to accompany the patient. I dropped into the front seat and was grateful for the soothing heat. &#8220;We need to stop at the 7\/11,&#8221; I said. &#8220;Why,&#8221; he asked. <\/p>\n\n\n\n<p>&#8220;To fill a prescription.&#8221;<\/p>\n\n\n\n<h2>\u2022<strong>#3i: Bibliography<\/strong><\/h2>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u2022#1a: Film Series: Program Questions in Scenes \u201cCalling-out to a Higher Power: Two Studies in Worship\u201d I titled my scenes from the film Black Gold, \u201cCalling-out To a Higher Power: Two Studies in Worship\u201d (11:07 &#8211; 13:38) and (29:29 \u2013&#8230; <a class=\"more-link\" href=\"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/2021\/01\/07\/3-coffee-weeks-5-6\/\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":455,"featured_media":335,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"_links":{"self":[{"href":"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-json\/wp\/v2\/posts\/23"}],"collection":[{"href":"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-json\/wp\/v2\/users\/455"}],"replies":[{"embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-json\/wp\/v2\/comments?post=23"}],"version-history":[{"count":31,"href":"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-json\/wp\/v2\/posts\/23\/revisions"}],"predecessor-version":[{"id":465,"href":"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-json\/wp\/v2\/posts\/23\/revisions\/465"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-json\/wp\/v2\/media\/335"}],"wp:attachment":[{"href":"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-json\/wp\/v2\/media?parent=23"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-json\/wp\/v2\/categories?post=23"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/wintertastingbysarahd\/wp-json\/wp\/v2\/tags?post=23"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}