SPF:TEA
As the world grows increasingly aware of the hazardous potential of that fiery orb in the sky, sunblock SPFs continue to mount. To date, the most powerful that exists is SPF 70 (said to offer Ozone protection), which makes the old days of poolside supermodels applying Ban de Soliel seem like a form of masochism. And along with SPF 70 and Paba-free protectors, a new element is being touted as miraculous in the face of cancer-causing rays: Tea. Dr. Zizang Dong, director of the University of Minnesota's Hormel Institute, reported to Reuters that tea and the polyphenols it contains act as anticancer agents when applied to dermis. Through a series of laboratory tests, Dong's team of scientists determined that polyphenols block the process that turns a normal cell into a cancer cell. Dong and his team are busy creating a lotion for sun worshippers willing to try just about anything to bask in the glow. If that doesn't work, perhaps Billabong or O'Neill will come out with surf-themed space suits.


The Quickest Fix Around
Do you ever sit with your cup of coffee saying to yourself: "This takes too long to drink. I need a faster, more efficient way to ingest my caffeine!" Have no fear, Barista Sips are here! The new mouth strips­riding the wave of popularity that Listerine PocketPaks began­are thin, rectangular, coffee flavored, and caffeinated­heavily caffeinated. Each Barista Sip contains the same amount of caffeine as one cup of coffee, but takes mere seconds to ingest. And while the mint and breath strip boom has caused a new era of hygienic obsession and possibly more lip locking, Barista Sips may have far more impact. Imagine if you will, thousands of already caffeinated coffee drinkers taking doses anywhere, anytime. Scary, isn't it? The key with this new little packet of punch should be restraint. But for some java junkies, it just may be a one-way ticket to nirvana.


Dirty Rotten Coffee
Ah, mold. Too often it is the disappointing, multi-colored, spongy growth that prompts grimaces and hasty refrigerator revamps. Lest we forget though, it was mold that aided one of the greatest medicinal discoveries of our time­penicillin. And to celebrate the 75th anniversary of this accidental discovery, a group of scientists in England are holding a contest. A mold contest. Competition organizers want to finally pay tribute to the many people growing mold quite successfully without being aware of it, and worst of all, without reward. To bring justice to the floor, the Royal Society of Chemistry invited these fungusthumbs-er, greenthumbs, to share their efforts. Spoils go to the contestant with the most impressive mold on a leftover cup of coffee. To view some of the possible winners, go to the Royal Society of Chemistry Web site at www.rcs.org. Just consider keeping a roll of TUMS nearby.


Star Power
Herbal infusions have long included Chinese star anise as a flavoring spice in teas. An old folk remedy for infants with colic, Chinese star anise has also been known to show up in chai mixes. As a spice, its popularity is widespread. However, the Food & Drug Administration (FDA) has issued a Consumer Advisory for star anise in response to 15 recent seizure cases believed to be connected to the spice. But it's not Chinese star anise that is to blame for the seizures; it's Chinese star anise's toxic relative, Japanese star anise. The FDA issued the advisory due to the concern that Japanese star anise may have found its way into various herbal infusions, replacing the Chinese version and rendering the beverages hazardous. Many consumers who were unaware of the difference are experiencing a wildfire of fear about any star anise, resulting in the Chinese version of the spice bearing the weight of the controversy. In response, tea companies are rallying to raise awareness about the difference between the two, stating that highly-sensitive machines exist to determine the variations of the sister spices. Small children are most at risk from consumption of Japanese star anise. Although this Consumer Advisory should in no way curtail the popularity of tea, it does warrant a second glance at your chosen tea's contents.


Spotlight on Signature Drinks
Photo by Paul Schuster
Barista: Andy Cronin
Coffeehouse: Batdorf and Bronson Coffee Rasters
Location: Olympia, Washington
Drink: The Dolomite
Honors: Northwest Barista Jam, 2003-2nd place; Western Regionals, 2003-9th place
Contents: Twenty to 25 grams Scharffen Berger chocolate, four ounces whipping cream, four shots of your favorite espresso. (Try the Dancing Goats!)
Preparation: Begin by melting the chocolate. Cronin fashions a sort of double boiler by filling a steaming pitcher with hot water from his espresso machine, then places a small cup holding the chocolate inside. Once the chocolate is melted, set the whipping cream aside in a chilled shaker so it’s ready to go. Pull the four shots of espresso directly into the cup with the melted chocolate. Mix the shots and chocolate as thoroughly as possible. Divide the concoction between four cordial glasses (or one big glass if it’s all for you). Retrieve the chilled cream and shake vigorously for 20 seconds. Pour the cream directly into the center of the chocolate/espresso mixture. You should end up with lots of beautiful layers!
Inspiration: “The idea actually came to me while watching the movie, Chocolat with my fiance, Trisha,” says Cronin. “In the movie, Vianne prepares a beverage that is entirely melted down chocolate. I decided to combine two of my favorite things and see what happened. After lots of chocolate and espresso had been consumed, I ended up with the Dolomite. It’s a drink of contrasts; warm and cool, heavy and light, simple yet elegant. Sip it slowly or drink the whole glass all at once. Just remember—moderation!”

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