Maui, Maui

We were in Maui the other week. Just two quick nights, enough to satisfy my cravings.

I didn’t experience much of the neighbor islands growing up, so it’s fun to spend more time on other islands as an adult. We landed in time for lunch (I like to time Maui arrivals for lunch) because…

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Argentine Yerba Mate, Part V

[I’m collaborating on a post series with the National Institute for Argentine Yerba Mate. In Part 1, we explored how to make yerba mate and Part II showcased origins of the brew. We drank many versions of yerba mate in Part III  and had cocktails in Part IV. Today…we are brewing up a concentrate! Hope you enjoy.]

As someone who works primarily from home, I drink and snack all day long. Part of that is habit and curiosity. I love cooking and eating above all else. And the other part is because working with food/drink is the core of my job. Sometimes I get so preoccupied with the work itself that I forget how neat, how lucky I am to scout drink trends and products as my work. On any given afternoon I’ll have several products on the table – some bottled, others just brewed, and yet other non-liquid samples that are a work in progress. A few things I’ve been loving: delicate, cold brewed teas, shrubs, and concentrates.

Concentrates are something you usually see only in cafes, hotels, or restaurants. Next time you order chai at the local cafe, watch how they make it. Odds are they’ll pour the chai from a concentrate (usually a 32oz or larger carton), add milk and steam. We’d all love to have spices ground and simmered for every order, but a concentrate makes sense in a cafe setting…

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