Civil Eats

FEBRUARY 24, 2025

Last fall, Ava Taesali opened Kava Queen , Oahus only brick-and-mortar kava bar, after three years of building a loyal following for this traditional beverage at farmers markets in Honolulu. Fertile rainforests were razed for sugarcane fields, then abandoned after the industrys collapse in the 1990s. Trask echoes the sentiment.

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Food Tank

MARCH 19, 2025

Gardens of Hope: Cultivating Food and the Future in a Post-Disaster City by Yuki Kato (Forthcoming May 2025) Drawing from conversations with New Orleans residents, Yuki Kato examines the surge of urban gardening in the city during the decade after Hurricane Katrina.

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Food Tank

OCTOBER 11, 2023

According to a study published in the Journal of Cleaner Production and Beverages , the production of alcoholic beverages can contribute to greenhouse gas emissions, land degradation, and water depletion. It also reveals that the production cultivation of barley and hops is responsible for most of the environmental impact of beer.

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The Equation

MAY 14, 2024

The sector includes commodity crop traders, meat and poultry processors, fertilizer and pesticide makers, multinational food and beverage companies, giant supermarket chains, and all of their related trade associations.

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ATTRA

MAY 7, 2024

By Audrey Kolde, NCAT Agriculture Specialist Tea, a beverage enjoyed worldwide, is a subject of growing interest among specialty crop farmers in the Gulf South. As interest in locally sourced and sustainably grown products continues, tea cultivation in the Gulf South could become an exciting new venture for farmers and tea lovers alike.

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Agritecture Blog

OCTOBER 6, 2022

Our reliance on just two coffee species to brew the drink we love could threaten the future of this delicious beverage. It’s one that could help pull the world’s beloved beverage out of the dire straits it finds itself in today. Regenerative agricultural practices (and Coffea Stenophylla) could help preserve coffee for years to come.

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Civil Eats

DECEMBER 5, 2023

But it wasn’t until he became the beverage director at Farm and Fisherman Tavern in Cherry Hill, New Jersey, that he fully combined his passions for ethnobotany and mixology. Later, he tended bar at a restaurant in Santiago where he used fresh ingredients to create seasonal craft cocktails.

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