History of Ethipian CoffeeWritten by Randy Wilson
Ethiopia is birthplace of coffee, yet it is not a country that comes to mind when average consumer thinks of coffee. The South American countries are much more synonymous with coffee production but coffee did not come to these countries until early 1700’s, nearly a thousand years after it was discovered. As legend has it, Ethiopian coffee was originally discovered around 600 A.D. by a young boy tending goats. It is not known when name coffee was applied to strange plants but an interesting legend places it around 900 A.D.Shortly thereafter coffee found its way across Red Sea to Arabia and what is present day Yemen. Arabs embraced coffee and for almost a thousand years were sole producers and exporters of highly sought-after product. Today Ethiopian coffee is specialty coffee and favorite among connoisseurs around world. It is known for its smooth body, delicate acidity and delightful flavor. The original Ethiopian coffee plant that made its way to Yemen is said to be plant that was propagated throughout Arab world and cuttings were eventually transplanted into every main coffee growing region of world. So, in a sense Ethiopian coffee is in every can and every cup everywhere in some form or another.
| | Why Does Popcorn PopWritten by Seth B.
Popcorn can be traced back early as 1500. In 1519, Cortes got his first sight of popcorn when he invaded Mexico and came into contact with Aztecs. Popcorn was an important food for Aztec Indians, who also used popcorn as decoration for ceremonial headdresses, necklaces and ornaments on statues of their gods, including Tlaloc, god of rain and fertility.The reason popcorn pops was explained by native Aztecs. There are spirits who live inside kernels of popcorn. As you heat these spirits homes, they get angry. Eventually, spirits get so angry they pop out of there homes as unhappy little puffs of steam. Obviously, this was folk lore and we have since discovered scientifically how popcorn pops. It’s relatively simple. Popcorn kernels contain water. Inside kernel is a soft patch of starch with around 14% moisture. The moisture is contained by kernels hard outer shell.
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