The journey of coffee from bean to cup is a fascinating process that involves several stages, each contributing to the unique flavors and aromas that coffee lovers worldwide cherish. This article delves into the intricate process of coffee making, from the initial cultivation of coffee beans to the final brewing process, providing insight into what makes coffee one of the most beloved beverages around the globe.
Coffee begins its journey as a seed planted in large beds in shaded nurseries. The coffee plant, requiring a specific climate to flourish, is predominantly grown in the "Bean Belt," which encompasses regions along the equator in countries like Brazil, Colombia, Ethiopia, and Vietnam. These regions offer the ideal conditions of rainfall, altitude, and temperature for coffee plants to thrive.
After several years, the coffee plant starts to bear fruit, commonly referred to as coffee cherries. The cherries turn from green to bright red when they are ripe and ready for harvesting. The harvesting process can be done either by hand, selectively picking only the ripe cherries, or through mechanized methods that harvest all cherries at once. The method of harvesting plays a crucial role in the quality of the coffee, as mixing unripe, ripe, and overripe cherries can affect the beans' flavor.
Once harvested, the coffee cherries undergo processing to remove the fruit and expose the coffee bean inside. There are two primary methods of processing:
Dry Method: The harvested cherries are spread out in the sun to dry for several weeks, being turned regularly to prevent spoilage. Once the cherries are dried, the outer layers are mechanically removed.
Wet Method: This method involves removing the pulp of the cherry soon after harvesting, leaving the bean with a slimy coating. The beans are then fermented in water for up to two days to remove this layer, followed by rinsing and drying.
After drying, the beans are hulled, removing the parchment layer (in the wet process) or the entire dried husk (in the dry process). The beans are then polished (optional), graded, and sorted by size and weight. This stage is crucial for quality control, ensuring that only the best beans proceed to the next stage.
Roasting is where the magic happens, transforming green coffee beans into the aromatic brown beans we purchase. The roasting process involves heating the beans at high temperatures until they reach the desired roast level, ranging from light to dark. Roasting develops the beans' flavor, color, and aroma, significantly influencing the final taste of the coffee.
The roasted beans are then ground to a size that suits the brewing method. The grind size can range from coarse (ideal for French press) to fine (for espresso). The right grind size is crucial for proper extraction, ensuring that the water can absorb the coffee's flavors and aromas effectively.
Finally, the ground coffee is ready for brewing, the final step in the coffee-making process. There are various brewing methods, including drip brewing, espresso, French press, and pour-over, each offering a different taste experience. The choice of brewing method, water temperature, and brewing time all influence the final cup's flavor and strength.
The process of making coffee is an intricate dance of art and science, from the careful cultivation of coffee plants to the precise roasting and brewing techniques. Each step in the process plays a vital role in shaping the coffee's character, offering a rich tapestry of flavors and aromas. Whether enjoyed as a morning ritual, a midday pick-me-up, or a reason to gather with friends, coffee's journey from bean to cup is a testament to the dedication and passion of those who bring this beloved beverage into our lives.


Frank E. Rogers Scholarship for Agricultural Studies
The Frank E. Rogers Scholarship for Agricultural Studies was established in 2009 to commemorate the 200th anniversary of
Rogers Orchards and the legacy of Frank “Bud” Rogers, the orchard’s 6th generation owner.
The scholarship provides financial support for graduating seniors of the Carl M. Small Regional Agriculture Center of Southington High School who are pursuing a college degree in agricultural food production. Future graduates who meet the criteria will be invited to apply each spring. Students who receive the scholarship may apply for renewed funding in their second, third and fourth years if they are attending college full time and pursuing a degree in agricultural studies as it related to food production.
“Having the younger generation pursue the study of farming so that we can continue to grow food locally is important and a very worthwhile career. I was fortunate to do what I love and would like to make it a little easier for someone else to pursue an interest and a dream through this scholarship. Our success was due in no small measure to Dad’s efforts. He came back to the farm after graduating from UConn with a degree in business in 1948 and was intent on passing it on to the next generation in better shape than he found it.” John Rogers, Rogers Orchards.
To learn more about how to apply for the Rogers Scholarship, contact Candice Tabone at email@example.com or 860.229.6018, ex. 300.


Muscat: Grapes cultivation is growing in Al Mudhaibi.
Al Rawdha village in the Wilayat of Al Mudhaibi in the Governorate of North A’Sharqiya is known for its diverse agricultural crops throughout the year thanks to its fertile soil and year-round availability of water in abundance. Besides the cultivation of date palm trees, citrus fruits, fodder and multiple types of fruit trees, grape cultivation stands out as one of the most important agricultural crops in the village.
Currently grape is very abundant in the markets of the wilayat and neighbouring wilayats, achieving a great economic return for farmers, and being able to compete with imported grapes.
Eng. Qais bin Amer Al Ma’awali, Head of the Agricultural Development Section in of the Agricultural Development Department in Samad Al Shan said, “The cultivated area of grape in Al Rawdha village is estimated at 13,000 square meters, and it produces about 14 tonnes, at a value of up to OMR20,000 annually.”
“There is a great interest in the Ministry of Agriculture and Fisheries in grape cultivation. The ministry provides materials and moral support to farmers, including seminars, improved seedlings, introducing farmers to modern agricultural methods, and promoting agricultural products”, he said.
Sarhan bin Shatit Al Habsi, grape farmer in Al Rawdha village said, “The interest in growing grape is continuously increasing. It receives significant attention from farmers and officials at various agricultural development sections in the wilayat. This is noticed in recent years in the large agricultural areas where grapes are grown.”
The availability of fertile agricultural soils and fresh water whether from Aflaj (ancient irrigation system) or wells in Al Rawdha village contributed greatly to the success of the grape cultivation.
Attention given to grape cultivation in the village starts at the beginning of the season until the date of harvest, including continuous irrigation, fertilisation, pruning, creating an appropriate environment, protection against agricultural pests and using modern agricultural methods.
Al Habsi indicated that there are many types of grapes including black, white, and Lebanese, which achieve outstanding success in cultivation and quality. Harvesting of grapes in the village starts from June and ends at the end of August.
The price per kilogramme of grape during this period reaches approximately OMR1 to OMR1.5, and the prices go up at the end of the season. Grapes are marketed in the neighbouring markets and sometimes it is sold directly in the farm. The prices of grapes are appropriate due to its high quality.
Farmers in Al Rawdha village are interested in cultivating many other agricultural crops that have been successful, including figs, oranges, and mangoes.
They aspire to introduce other various agricultural crops in order to diversify production throughout the year.
There is continuous monitoring and guidance by the farmers themselves in the management of farms, especially those with experience, next to the technical guidelines that are obtained by technicians in the agricultural development sections, which direct farmers to modern agricultural methods, whether to grow grapes or other agricultural crops.


Indonesian processed coffee exports show increasing performance. Besides being supported by the status of the fourth largest coffee bean producer in the world, Indonesia has hundreds of medium and large scale coffee processing companies.
Based on data from the Ministry of Industry, coffee exports in 2016 reached 145,000 tons or US $ 428 million, then in 2017 it increased to 178,000 tons or US $ 487 million. In 2018, there was a surge in exports of 21.49% to 216,000 tons with an increase of 19.01% to US $ 580 million.
Minister of Industry Airlangga Hartarto said that the export of processed coffee was dominated by instant processed coffee amounting to 87.9% and the rest based on extracts and essence.
“The main export destinations of the national coffee processing industry include the Philippines, Malaysia, Iran, China and the United Arab Emirates,” he said in a press statement quoted by bisnis.com, Tuesday (02/19/2019).
Airlangga also said, Indonesia is the fourth largest coffee producer in the world after Brazil, Vietnam and Colombia. This has become a potential development of the domestic coffee processing industry.
“Our coffee production is 639,000 tons in 2017 or 8% of world coffee production with a composition of 72.84 percent, which is robusta coffee and 27.16% arabica coffee,” he said.
In 2017, there were 101 processed coffee companies covering large and medium scale with a total employment of 24,000 people and a total production capacity of more than 260,000 tons per year.
In addition, Indonesia also has various types of specialty coffee that are known in the world, including Kopi Luwak with distinctive flavors and aromas according to the geographical indications that are the hallmarks of Indonesia.
To date, 24 geographical indications for Indonesian coffee have been registered, including Gayo Arabica Coffee, Toraja Arabica Coffee, Bali Pupuan Robusta Coffee, Koerintji Sumatra Arabica Coffee, Liberika Tungkal Coffee Jambi, and Liberika Rangsang Meranti Coffee.
In order to improve the performance of the national coffee processing industry amidst the era of globalization of trade and free markets, strategic efforts are needed to boost competitiveness and productivity.
These steps, among others, are through the use of technologies that improve efficiency and innovation, improve product quality by implementing quality management and food safety systems, as well as increasing human resources such as baristas, roasters and cupper.


Parsley and mint are also good companion herbs for tomatoes and deter a number of pests. Basil is also a favorable plant to grow near tomatoes and purportedly increases not only the vigor of the tomatoes, but their flavor as well.
Flowers such as marigolds keep nematodes from attacking tomato plants and their sharp odor confuses other insects. Nasturtiums help to deter whiteflies as well as aphids.
Read more at Gardening Know How: Tomato Companions: Learn About Plants That Grow With Tomatoes https://www.gardeningknowhow.com/edible/vegetables/tomato/tomato-plant-companions.htm


King Of The Farmers
Dick de Koning is a cattle farmer who, together with others in the agricultural sector, wants to change the predominant image of the farmer. Many people, mainly from the urbanized western part of the Netherlands, see farmers as being animal-unfriendly and not very clean, although they have no idea of what things are really like in the sector. According to Dick, the agricultural sector in the Netherlands is the cleanest in Europe, and farmers are unjustly made the scapegoats for a variety of environmental problems. He is therefore now in consultation with others on how they can change this prevailing image.
His own farm plays a central in that new, alternative image. Together with photographer Gerard Nel, he wants to openly show the realities on his farm. For the Power to the Models project, he wants to make a presentation with fences and cut outs of farm animals, so that visitors really get the feeling of being in an agricultural environment. In addition, he is producing a video that gives more context about farm life and why people have formed the wrong image of it.


Asare Ropai | Dahi Chura |Asar 15
“Rice Planting Festival in Nepal – 15 Ashadh” This is one of the country’s most important monsoon season festivals which marks the first planting of the staple crop (Rice). “Ashar Pandhra” or the fifteenth of Ashar is the day when the crop planting season officially begins. Farmers all over Nepal celebrate this festival by plowing the field, planting Rice saplings, singing, and dancing. The special food, Dahi- Chiura (yogurt and beaten rice) is eaten to celebrate the festival.


Agriculture in Israel
What is cultivated?
Where are they cultivated?
The orchards are located north-east of the Kinneret
In the Kahal / Maale Gamla / Had Nes Region
Kibbutzim, moshavim, agricultural organizations and private farmers
Erez Kedem’s Orchards
Where are the orchards located?
Erez Kedem’s orchards are spread out in the Galilee and Golan region, in a large expanse between Moshav Kahal that faces the Kinneret from the West,
through the winding road that ascends from the valley reaching Maale Gamla in the Golan up to Had Nes that is almost submerged in the teeming Jordan River waters.
What do the orchards contain?
Hundreds of thousands of square meters of mango orchards of all varieties
Tens of thousands of square meters of established avocado orchards.
Tens of thousands of square meters of citrus fruits – Lime, tangerines and various types of oranges.
The choice fruits that grow in Erez Kedem’s orchards go directly from the tree to the packinghouses and large customers in Israel and globally.
The orchards and nurseries undergo strict inspection and control by the flora protection services which operate within the framework of the Israeli Ministry of Agriculture and they comply with the strict demands and all the relevant international export standards.
Mango – A tropical fruit that is that most Israeli available.
There are hundreds of thousands of square meters of mangos in our orchards,
of the best Israeli varieties – Noa, Sheli, Omer, Tali and David etc.
Apart from eating it as a fruit, the mango is also used as an ingredient in pastries, salads, and desserts.
Orange – the most well-known Israeli fruit in the world.
Of course, it is the most common among the citrus fruits.
We cultivate tens of thousands of square meters of oranges over a variety of species.
The Israeli orange is the most delicious available
The avocado is an evergreen subtropical fruit tree originating in Central America.
We cultivate tens of thousands of square meters of well-established avocado orchards on the Northern slopes of the Golan down to the Kinneret.
Limes also found in our citrus groves.
The lime is a fruit from the citrus family.
The fruit has a dark green to yellow color.
In shape and taste, the lime resembles the lemon, but is sourer and, of course, rich in vitamin C.
Do you want additional details? Contact us by completing the form and we will get back to you as soon as possible.


Conclusions: At the municipal garden in Mandarituba, soil was contaminated with transformer oil due to an act of vandalism. COPEL, the utility company was responsible for the cleanup and restoration of the contaminated soils and the company decided to use AgroRemed BR CTBA specially customized for such applications. The site was excavated and treated as biopile with AgroRemed BR CTBA. Both TPH values and VOC’s were acceptable and the project is closed. The studies showed that AgroRemed BR CTBA was effective in the ratio of almost 1 gallon per ton of soil contaminated with transformer soils.
Transformers at the substation and spilled oil
The transformer oil from the transformers was spilled by miscreants at the substation in a municipal garden in Mandarituba in Brazil. The utility company COPEL was responsible for the cleanup according to the regulators. It was not possible to transport the contaminated soil and hence on-site treatment using AgroRemed BR was considered as the available option.
On-site treatment through biopile
Contaminated soil was excavated and set in biopiles at the site for bioremediation treatment.
Application of AgroRemed BR using watering can
AgroRemed BR received in 55 gallon drums was transferred into inexpensive watering cans for spray on the biopiles.
AgroRemed BR being sprayed on the biopile
AgroRemed BR was sprayed at the rate of almost 1 gallon per ton of soil and the soil was analysed after three weeks and there was a great reduction in the TPH values. Concentrations of VOC was also determined and based on these values the project was closed.


FUNTECK Plant Tying Machine for Grapes, Raspberries, Tomatoes and Vining Vegetables, Comes with Tapes, Staples and Two Replacement Blades,Orange
$36.99 - $34.99
(as of Oct 20,2022 17:03:40 UTC – Details)
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Very easy operation – Half press to catch tape and then a full press to staple and cut.
Time saver – This tying stapler makes trellising your plants much more efficient than using zip ties and cable ties.
A practical and economic way for nurserymen, tree growers, vineyards, and orchards to tie plants.
The tape tool can be used for different kinds of plants such as grapes, tomatoes, cucumbers, peppers, flowers etc.
The plant tying tool comes with 10 rolls of tapes and a box of staples and ready to go.


Florianópolis – SC
The insertion of young people with special needs and women from peripheral communities in the labor market is the focus of this project that provides training in organic and biodynamic agriculture, legal access rights, school monitoring, artistic activities and the preparation and processing of sheep’s wool. According to the WHO (WHO, 2012), there are about 45.6 million people with disabilities in Brazil. The Compass Action project promotes professional training for teenage and adult women with disabilities, through sustainable practices in organic urban gardens. There are about 100 people benefiting directly – including apprentices and their families, biologists, artists, teachers, agronomists, sheep producers and material suppliers – and another 800 indirectly, consumers of wool products sold from the surrounding community.
– Promote socio-educational actions in the training and education of young people with special needs.
– Promote the professional training of this vulnerable and underserved group of people through training in biodynamic agriculture and wool work.
– Distribution of 11.5 tons of organic food in 2020.
– 1,900 baskets of vegetables sold directly to the consumer, in addition to the consigned sale of 200 kg of sunflower sprouts to five organic product stores.
– Donation of 200 baskets and sprouts to the Solidarity Kitchen project, which prepares meals for socially vulnerable people.


The Queen Anne’s County Commissioners are looking for county citizen volunteer to fill upcoming vacancies on the Agricultural Preservation Advisory Board. Anyone interested in serving is encouraged to send a letter of interest and brief resume to email@example.com or via mail to Lynda Thomas, 107 N. Liberty Street, Centreville, MD 21617. Those with questions may also reach Ms. Thomas at 410-758-4098. Deadline for submissions will remain open until filled.
The Agricultural Preservation Advisory Board was formed in 1990 and is based on Maryland State Law concerning such boards. The purpose of the board is to:
Advise county government with respect to establishment of agricultural districts and the approval of purchases of easements by the foundation within the County.
Assist in reviewing the status of agricultural districts and land under easement.
Advise the Maryland Agricultural Land Preservation Fund concerning County priorities for agricultural preservation.
Promote preservation of agriculture within the County by offering information and assistance to farmers concerning the establishment of districts and purchase of easements and to perform any other duties assigned by the County.


Herstal, Belgium (15 November 2023) KitoZyme announces a significant advancement in the world of organic agriculture: the European Commission has officially amended Regulation (EU) 2023/2229, granting approval for the use of KitoZyme’s innovative KitoGreen® product, derived from Aspergillus niger, in organic farming.
Originally acclaimed for its non-animal origin, non-GMO, vegan, and eco-friendly elicitor properties, KitoGreen® has been recognized as a Basic Substance for Plant Protection since 2022. The recent amendment published by the European Commission highlights the inclusion of fungal chitosan in organic farming, a testament to KitoZyme’s commitment to innovation and sustainability. The approval of KitoGreen® for use in organic farming is set to provide a new tool to all EU farmers. It offers an effective solution for plant diseases through its eliciting properties, perfectly aligned with the principles of organic farming.
François Blondel, Chief Executive Officer of KitoZyme, commented, “Receiving confirmation from the European Commission on KitoGreen ® ‘s approval is a positive achievement for our team at KitoZyme. It reinforces the value of our fungal chitosan as a plant-based alternative in organic agriculture, and it’s a clear signal that our approach to sustainable agriculture is on the right track”
KitoZyme has demonstrated the efficacy of its compound, thanks to its eliciting properties, for the prevention of fungal and bacterial diseases on a wide variety of crops, including vegetables, grapes, berries and sports turfs, and the company is continuously strengthening its scientific knowledge, as Guillaume Deleixhe, Business Development Manager, explains: “KitoZyme further advance the science of KitoGreen® , either on a stand-alone basis or in close collaboration with our partners. Besides foliar applications, we are delighted by the good results emerging from seed treatments as well as post- harvest usages.”
KitoZyme is gearing up to make KitoGreen® available for organic farmers across all 27 European countries. The company is also actively exploring partnerships to enhance the reach and impact of this revolutionary product.


Coffee, the aromatic elixir that has captivated hearts and minds around the world for centuries, is more than just a beverage. It is a cultural phenomenon, a social lubricant, and an art form. From bustling coffee shops in cosmopolitan cities to remote villages in the heart of coffee-growing regions, this humble bean has a universal appeal that transcends borders and languages. In this article, we will delve into the fascinating world of coffee, exploring its origins, the cultivation process, various brewing methods, and the science behind its complex flavors and aromas.
The Origins of Coffee
The story of coffee’s origins is steeped in legend and lore. According to popular belief, coffee was discovered in the ninth century by an Ethiopian goat herder named Kaldi. Legend has it that Kaldi noticed his goats became unusually energetic after eating the berries from a certain tree. Curious, he tried the berries himself and experienced a newfound burst of energy. The word about these magical berries soon spread, and coffee began its journey through the centuries.
The Coffee Plant
Coffee comes from the seeds, or beans, of the Coffea plant, which belongs to the Rubiaceae family. The two most common species of coffee are Arabica and Robusta, each with its own distinct flavor profile. Arabica beans are known for their smooth, mild taste, while Robusta beans tend to be bolder and more bitter. The coffee plant requires specific conditions to thrive, including the right altitude, climate, and soil composition. As a result, coffee is primarily grown in tropical regions near the equator, often referred to as the “coffee belt.”
Cultivation and Harvesting
Coffee cultivation is a labor-intensive process that involves several stages. Farmers carefully tend to coffee trees, ensuring they receive the right amount of sunlight, water, and nutrients. Coffee cherries, which contain the coffee beans, are usually harvested once they have ripened. There are two primary methods of harvesting coffee: selective picking and strip picking. Selective picking involves hand-selecting only the ripest cherries, while strip picking involves harvesting all the cherries at once.
Processing and Roasting
Once harvested, the coffee cherries go through a series of processing steps to extract the beans. This can involve methods such as dry processing (sun-drying the cherries), wet processing (fermenting and washing the cherries), or honey processing (removing the skin but leaving some mucilage on the beans for added flavor). After processing, the green coffee beans are ready for roasting.
Roasting is where the magic happens. Roasters carefully control the temperature and duration of the roasting process to develop the desired flavors and aromas. Lighter roasts tend to have more pronounced acidity and floral notes, while darker roasts offer richer, bolder flavors with hints of chocolate and caramel.
Brewing Coffee: An Art and a Science
The act of brewing coffee is a delicate balance between art and science. There are numerous methods, each offering a unique experience. Some of the most popular brewing methods include drip brewing, espresso, French press, AeroPress, and pour-over. The choice of method, grind size, water temperature, and brew time all contribute to the final cup’s flavor and aroma.
The Science Behind Flavor
The flavor of coffee is a result of complex chemical reactions that occur during brewing. Compounds such as chlorogenic acids, lipids, carbohydrates, and proteins all play a role in shaping the taste and aroma of coffee. The brewing process extracts these compounds from the coffee grounds, and their interaction determines the final cup’s flavor profile. The balance of sweetness, acidity, bitterness, and body can vary widely depending on factors like coffee bean origin, roast level, and brewing method.
Coffee is more than just a drink; it is a worldwide cultural phenomenon that brings people together, fuels creativity, and provides comfort. From its legendary origins to the meticulous cultivation and the science of brewing, coffee is a fascinating journey of discovery. Whether you savor a single-origin pour-over at your local artisanal cafe or enjoy a cup of espresso on a bustling street corner, coffee offers a rich tapestry of flavors and aromas that continue to captivate the hearts of millions around the world. So, the next time you sip your favorite brew, take a moment to appreciate the art and science that goes into that humble cup of coffee.


|Our farm/garden was featured in Discoveries Magazine, August 2010|
After Farmer Jeff gave me an incubator for Christmas (yes, all his fault!) we have had a dramatic rise in the number of chickens. We also now have a dramatic number of roosters and are offering them to anyone that will take them! I have even considered butchering them and making Coq au Vin, but can't bring myself to do it...yet. It will really depend on how many more sleepless nights we and the neighbors suffer through!
I don't dare try to recap May - almost September. Suffice to say it has been a strange growing season on the farm. We have over 500 tomatoes planted...and the coldest summer in 70 years. Our melons, however, are the best ever, with Crane melons as the current favorite. They are on the Slow Food Ark of Taste along with other things we are growing such as the Jimmy Nardello Sweet Italian Frying Peppers, Petaluma Gold Rush Beans. The rest of what we have planted are heirloom varieties.
We are about to move into the "preserving the harvest" phase of the year. We have peaches to turn into jam, tomatoes to turn into sauce, pears to dehydrate, and lots more to pick! Peppers and pepper roasting will follow.
Thanks for following our journey...more tales to come!


14 May 2019 Note these were my quick thoughts on the matter, and this issue would do well with a much deeper, nuanced and well researched (and cited) article, the writing of which I haven’t gotten around to and likely won’t for some time. Thanks to Christian Stalberg for alerting me to the rather terrifying reality that someone besides my mom and a few close friends might be able to find this site before it’s really organized and ‘put out there’. I’d welcome comments, feedback and your thoughts in the comments below, or email me at [susan] dot [cousineau] at [gmail.com]. Thanks.
Dr. Christine Jones is raising some ire. In her workshops, such as that held at Paicines Ranch in early February, she contends that because carbon dioxide comprises just 0.4% of the atmosphere, while water is 80% by mass and 95% by volume, the former is trivial while we really need to be focusing our climate-change efforts on water vapour. Others in the regenerative agriculture community also make similar claims, included renowned former-CSIRO microbiologist Walter Jehne, and soil educator and Soil Carbon Coalition founder Peter Donovan.
I brought up this claim at our lab meeting and everyone was pretty adamant that because water vapour is so variable – basing the argument on differences in humidity – it can’t possibly be considered the most important greenhouse gas, and that whatever science she was citing was either bunk, misunderstood, or both. To be fair, it does seem, at first, appealing and perhaps intuitive to equate ‘most abundant’ (i.e. water) with ‘most important’. That still didn’t really satisfy, because I wasn’t clear if we were all (me, the lab, Christine) referring to atmospheric concentrations, e.g. partial pressures, relative volumes or masses, or local concentrations, e.g. percent humidity, or what, and I wasn’t clear for myself whether it mattered or not. So I left it ‘for now’ and continued writing up my article summarizing the weekend’s workshop. I brainfarted out a place-holder paragraph to note the controversy without landing my foot in either boat, for now:
“One point of Christine’s work, though, raises a lot of eyebrows, and that’s her contention that water vapor, not carbon dioxide, is the critical greenhouse gas that we need to be working to mitigate. A quick read through the literature reveals this is anything but a settled question, and the controversy has been going on for over a decade, with American Chemistry Association, NASA, NOAA, Yale Climate Connections, and other climate research bodies weighing in.”
The ‘over a decade’ remark alludes to a number of articles written in 2008, namely on those websites listed above, but also one in 2004, in addition to others in 2011 and 2016. Clearly the conversation has been going on for awhile; Forbes, The Guardian, New Scientist, Skeptical Science, and Regeneration International (via the AgJournal article) have all weighed in since.
The gist of the counterargument, i.e. water vapour isn’t the gas we need to worry about, lies in the distinction between forcing and feedback. The Yale Climate Connections was the best layperson review for me on this topic, if you’re not clear already. So reducing water vapour, which has been increasing since the Industrial Revolution along with other key greenhouse gases carbon dioxide, methane, and nitrous oxides, could be advantageous in reducing the feedbacks, it won’t do anything to impact the forcing effects of increasing the other (non-compressible) gases.
Here’s the rub, though: surface warming due to loss of vegetation and desertification is increasing both the amount of water vapour entering the atmosphere by evaporation, and the temperature of the air, allowing it to hold more water as vapour (increased humidity with rising temperature). What Christine Jones is proposing – keeping soils covered year-round with green, growing plants – has enormous capacity to greatly reduce surface soil temperatures. (Here’s a good overview of the surface cooling effects of vegetation on climate). Furthermore, those actively growing plants are busy taking up carbon dioxide and, if her claims are accurate, stacking that carbon deep in the soil, locking it away in soil biology and organic complexes, i.e. humus.
I’m not going to say that it doesn’t matter if her, and others’, take on the science of carbon dioxide vs. water vapour is right or wrong; it does, because if they get that wrong it throws into question her expertise and credibility on all of the other work she speaks on, including the roles of quorum sensing, epigenetics and self-organization in soil microbial communities. The water vapour conversation is controversial, for sure, and for all intents and purposes from what I have read and gleaned from colleagues working in climate-related fields, the claim is wrong: the greenhouse gases carbon dioxide, methane and nitrous oxides, are the ones we need to be worrying about in terms of emissions reduction, changes to cultural norms and technology, and agricultural reform. We can impact water vapour patterns and distribution by revegetation, especially in trees, which is what Walter Jehne and Peter Donovan (also) actively support; but we ignore the other gases at our peril (see Yale’s discussion on forcing and feedbacks).
However, the impacts of heeding her advice for keeping soil covered year-round, while adding and supporting existing soil biology and plant biodiversity, are good for both the climate and agriculture, in terms of capturing and storing carbon dioxide through the liquid carbon pathway, while reducing surface temperatures, evaporative water losses, and nutrient loss due to run-off and leaching. All these lead to productive gains for farmers, reduced inputs (less pollution, less money, less time), improved ecological health, greater soil water storage (less irrigation), and so on.
For now, I’m going to have to be content to pick and choose through the information she’s offered us. None of us get it right all of the time; most of us get it wrong more than we think; and maybe the best we can hope for, is to get it right when it counts the most.


- August 13, 2012
According to a recent report from the Wall Street Journal, more than half of the United States is dry. Insufficient rainfall and soaring temperatures have left much of the country ravaged with severe crop damage. The latest US Drought monitor indicates that 20% of the country is facing extreme or exceptional drought conditions, up 7% from just one week ago. Perhaps it is time that the country as a whole take a hard look at solutions, such as Tom Mason’s Water Plan.


The House of Representatives passed the U.S.-Mexico-Canada Agreement by a bipartisan vote of 385-41. USMCA will now be advanced to the Senate.
“I’ve long said that support for USMCA crosses political parties, the bipartisan passage of the agreement today is proof of that,” said U.S. Secretary of Agriculture Sonny Perdue in a release. “I am pleased the House finally brought this agreement to a vote and encourage quick passage in the Senate. President Trump delivered on his promise to replace NAFTA and USMCA is a huge success for America’s farmers and ranchers. This agreement will unleash the bounty of America’s agricultural harvest to two of our largest trading partners in the world and it is critical to the success of rural America.”
For the past two years, this trade agreement awaited approval in the House. Rep. Roger Marshall, R-Kan., said this bill will create thousands of jobs in Kansas.
“This deal delivers hundreds of millions of dollars in market opportunities for Kansas agriculture goods, streamlined supply chains for our small businesses and thousands of new jobs for hard-working Kansans,” Marshall said in a release.
Sen. Jerry Moran, R-Kan., agreed.
“Canada and Mexico are Kansas’ top two export markets, and over the last two years, I have heard directly from Kansans how vital a modern trade deal like USMCA would be for our farmers, ranchers and manufacturers to compete and succeed in the 21st Century economy.”
Support for the agreement came from many in the agriculture realm. Grain growers have rallied behind the bill for months. This agreement builds upon already strong partnerships.
National Sorghum Producers Chairman Dan Atkisson, a sorghum farmer from Stockton, Kansas, said in a release, "USMCA provides a needed level of certainty for U.S. farmers and ranchers.”
Agricultural growers hoped this agreement would pass before 2019. According to the American Soybean Association, Mexico is the No. 2 market for whole beans, meal and oil, and Canada is the No. 4 buyer of meal and No. 7 buyer of oil for U.S. soybean farmers.
As both Mexico and Canada can be reached by rail and truck, the opportunity for trade at lower shipping costs can be realized.
"USMCA builds on the success of the NAFTA agreement, and will ultimately lead to greater market access and stronger partnerships with our nearest neighbors,” said Rich Felts, president of Kansas Farm Bureau. “Kansas agriculture is the backbone of our state’s export-focused economy that has benefited under NAFTA.”
Rep. Ron Estes, R-Kansas, has championed the trade deal since it was announced by President Donald Trump last year.
"As I have said for more than a year, passing the USMCA is great news for Kansas and our country," Estes said in a release. "The journey to this day has been longer and harder than it should have been. For too long, the USMCA took a back seat to partisan politics, causing farmers, ranchers and workers to miss out on economic growth and jobs in the meantime. However today, we take a giant step forward to finally make this free and fair trade deal a reality."
According to Purdue, Canada and Mexico are the first- and second-largest export markets for United States food and agricultural products, totaling more than $39.7 billion food and agricultural exports in 2018. These exports support more than 325,000 American jobs.
All food and agricultural products that have zero tariffs under the North American Free Trade Agreement will remain at zero tariffs, Purdue said in a release. USMCA will create new market opportunities for U.S. exports to Canada of dairy, poultry and eggs, the release said, and in exchange the United States will provide new access to Canada for dairy, peanut and a limited amount of sugar. Canada also agreed to terminate its wheat grading system. This would enable more competitive trade.


We are honored to welcome Cynthia A. Brown, the Smithsonian Gardens’ Education Specialist and Manager of Collections and Education, as the speaker for the next Museum lecture, Designing an Urban Potager, scheduled for April 19, 2011 in the Greenbelt Community Center. According to Ms. Brown, “a traditional French kitchen garden – potager – mingles vegetables, fruits, flowers and herbs to make the function of providing food for the table aesthetically pleasing. An urban potager uses every inch of available space, growing edibles and ornamentals on balconies, patios, porches and rooftops.” Join us to hear how Ms. Brown will eliminate excuses for excluding edibles with suggestions on what edibles to grow, unusual ways to grow them and how to do it all with style!
Ms. Brown is a regular contributor to Washington Gardener magazine and the Washington Post blog AllWeCanEat/Groundworks. She is a frequent speaker at many venues and enjoys entertaining the public with her gardening trials and tribulations. Ms. Brown wasn’t always an expert. She started gardening because she loves to cook and was frustrated at the inability to purchase the special herbs and vegetables mentioned in cookbooks and cooking magazines. She believes that every garden should be a mix of ornamentals and edibles for a truly gourmet garden!
The Friends of the Greenbelt Museum Annual Meeting will begin at 7pm immediately prior to the lecture. Please join us.
This Greenbelt Museum lecture is offered in conjunction with our exhibit, Green from the Start: A History of Gardening in Greenbelt.


The purity law of 1516 is considered the oldest food law. It states that only the raw materials hops and malt, water and yeast may be used to make beer, any other addition is prohibited. This guarantees the unique purity of the beer, to which German brewers have long been committed and which can also be found more and more abroad.
The grain from the field must first be converted into malt. For this purpose, barley or wheat is usually germinated by soaking it in water. During this work step, enzymes are formed that have to perform important tasks in the later brewing process. The germinated grain is then dried at temperatures of up to 80 – 110 ° C to make it durable.
Furthermore, this drying process has the greatest influence on the later color of the beer: the stronger the temperature, the darker the malt and thus the beer.
Driver – Kurpfälzer beer since 1880.
One name, one region – top quality.


Durian - The King of Fruits
Dubbed the King of Fruits, durian is undoubtedly one of Malaysia’s most significant products. There are many different durian breeds planted in Malaysia, with each breed having its own distinctive flavour and aroma. Unlike artificially ripened durians commonly found in other countries, where the durians are unnaturally ripened by ethephon (a ripening agent) and immediately collected upon ripening, the durians in Malaysia mature naturally and are collected when they separate from the tree naturally. This natural process gives the durians their distinctive flavour and pleasurable aroma. Although durian is a seasonal fruit, it is available throughout the year here in Malaysia. Generally, July-September and November- January are the peak harvest periods for durians.
The Home of Durian – Raub
Nestled in Pahang, Raub is acclaimed as the home of Musang King due to its premium quality and good harvest. Raub is the ideal place to grow premium Musang King durian because of its strategic location in the Peninsular Malaysia’s main mountain range that is home to Malaysia’s three famous mountains – Genting Highlands, Cameron Highlands and Fraser’s Hill. These three mountains embrace Raub, providing the cool climate, clean air and abundant rain that are essential for Musang King’s abundant growth. Raub’s abundant sunlight and good drainage further ensure a bountiful Musang King harvest.


November is the start of the season here in Provence. From November through January, anyone who has olive orchards are busy picking!
So, if you are lucky enough to have a beautiful orchard of olive trees to enjoy all year around, you are now obligated to pick them! Not to mention the delight of having your own delicious olive oil to enjoy for the next year!
Whether you have 30 trees or even 200, friends are invited and their friend’s friends, too, to come and pick. It’s an occasion to get together, to see friends you haven’t seen in a while, to chat, have fun, enjoy the sunshine and fall nip in the air and pick olives. In exchange for all this free labor, the owners are obligated to serve the most scrumptious meals they possibly can.
Last year I attended my first olive picking at the home of a new French friend I had recently met through a mutual friend… Ariane. Well, it was a fabulous experience. Set up in the hills beyond a small village very close to where we live, Ariane’s father had planted 200 trees over 100 years before. But the number is deceiving as most of the individual trees were a tight group of three or four. Reason being is that a terrible frost in 1956 in this orchard had killed most of them. But instead of just dying, these stubborn olive trees sent out new young shoots around the mother plant as a way of saying, ‘I’m not through yet!’ Nature is such a strong force. My point being… there were one hell of a lot of trees to pick.
Here’s the process:
First, a large net is spread around the base of the tree, then everyone grabs a plastic rake with a short handle that has teeth just wide enough to scoop down the olives. Or you pick by hand (which I prefer) for, as Ariane says, your hands benefit from the oil. The young volunteers climb to the top, while the older ones attack the bottom. And, amazingly, in just a very short time, the tree is picked clean. The net is gathered by many and all the olives are put in crates or large bags which will eventually be put in the trunk of cars to be taken to the co-op. And so it goes, as the team moves slowly down the rows of trees. For me, it was a good way to practice my French, listening to stories and chatting away with the others.
Around one, we break for lunch. And… quel repas. The French sure know how to eat. Always wonderfully simple, very fresh and delicious and, definitely, with some wine of the region.


On the 30th November and 1st December festive fun hit the Royal Welsh Showground in Builth Wells with the arrival of the Royal Welsh Winter Fair, bringing the Christmas spirit to mid Wales.
Over 32,900 people braved the wind and rain to visit the event this year, yet again breaking the record for the largest attendance to the show over 2 days, a sure bet that this show will continue to get bigger and better over the coming years!
We were, once again, delighted to be able to attend and promote the quality Welsh produce grown in Pembrokeshire and Wales to visitors from all over the UK. This year we chose the theme of ‘Mrs Claus’ Kitchen’, as every family has a Mrs or Mr Claus who prepares their Christmas dinner lovingly on Christmas day.
With our potato oven bringing a warm glow to the stand, we gave away approximately 5,000 free samples of our Rudolph potatoes that were either baked, roasted with rosemary oil or bombay spiced.
Visitors to the stand also had the opportunity to enter our free prize draw, with first prize being a set of professional saucepans and runners up having the chance to win a pair of Cariad mugs, designed by Welsh potter Keith Brymer Jones.
On Monday we also had a special visitor to our stand, Mrs Claus just had to try some of our tasty Rudolph potatoes, which she thoroughly enjoyed!
With the festive season in full swing we look forward to next year’s Royal Welsh Winter Fair, where our quality Welsh produce can, once again, be on show!