Midge's limited edition Haggadah is free with any purchase of participating Maxwell House Coffee products.
Walking down the supermarket aisle in search of coffee, I have this warm inner glow. If I choose a pack that boasts the Fair Trade logo, or that of any other third-party certifying agency, I’ll be doing good just by paying a little more for something that I am going to buy anyway. The extra I pay will find its way to the poor farmers who grow the coffee, and together enlightened coffee drinkers can make their lives better. But it seems I’m at least somewhat mistaken. Certified coffee is certainly better than nothing, but it isn’t doing as much good as I fondly imagine. And the price premium I pay could be doing a lot more.
In this episode I hear about coffee that’s more ethical than fair, and about some of the ways in which Fair Trade falls short.
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Photo taken at: Starbucks
Designer/Artist William Morris once said, “Have nothing in your house that you do not know to be useful, or believe to be beautiful.” My Zojirushi stainless steel mug is one of the few things I’ve ever owned that I feel truly meets both of these criteria.
The design, materials, manufacturing and workmanship of the mug are nothing short of outstanding; the aesthetics and heft in the hand are truly fantastic. I really could not want for more out of such a product. I love looking at it, I love holding it, and I love using it.
I hope one day to come back and write a review worthy of how truly great this travel mug is, but for now, suffice it to say that I’m in love. I spent a LOT of time reading reviews on Amazon and elsewhere, and searching stores and vendors to find the best thermos/mug on the planet and settled on this one. Not only is it easy and intuitive to take completely apart and wash thoroughly (too many I’ve come across are impossible to take apart and clean properly, if at all), but it seals completely and doesn’t spill.
Even better it keeps my beverages piping hot or cold for far longer than I wish it would. There have been days that I’ve filled it with hot coffee or tea and come back several times to drink it hoping that it had cooled a bit only to find it still too hot to consume. After several rounds with this over an eight hour span, I finally opened it up and put in some ice so I could finally drink my coffee. Now I often just leave the cap open (or off) to let it cool a bit more quickly, although even this is a fairly slow process. Now I try to put my beverages in at the temperature I want to drink them knowing that that’s generally the temperature they’ll be when I get around to drinking them.
I love the fact that the cap is designed with a two stage opening mechanism (which probably won’t be noticed by most users because it’s so subtle). One pushes the button and the top opens just a few millimeters. Then letting go of the button allows the top to spring back and click neatly into place so that it doesn’t fall forward and bonk one on the nose when attempting to take a drink.
When I first came across it, I will admit I was a bit reticent at it’s relatively high price (particularly in comparison with cheaper mugs on the market, many of which I’ve tried and been highly disappointed with), but the Zojirushi is certainly worth ever penny; I would not hesitate for a moment to buy more of these.
As a small aside, I will mention that due to physics and the design of the mug that it can occasionally leak a bit when filled with carbonated beverages and then shaken. Doing this creates additional interior pressure that pushes up the internal seal mechanism on the cap that allows a small amount of liquid to escape. Beyond this small category of fluids, which I infrequently use with the mug (and I’m sure others probably won’t either), it has been absolutely airtight and worry-free.
I’ve read a fair amount about acrylamide in the past two years following the news that just about anything cooked or fried has small trace amounts of the substance, so I know there’s not too much to be worried about. The biggest “scare” was apparently over french fries–particularly those served at fast food restaurants. Apparently after the scare blew over the general public – the subject just didn’t seem to catch any traction aside from a few snippets in the mainstream press–Starbucks has decided to get out ahead of this “non-issue” just in case. (I will admit that the State of California has actually sued and won against major corporations under the Safe Drinking Water and Toxic Enforcement Act of 1986, Health and Safety Code section 25249.6, also known as “Proposition 65,” that businesses must provide persons with a “clear and reasonable warning” before exposing individuals to these chemicals which includes acrylamide.)
As an aside, I will mention that placing the warning on the condiments counter which I visit only after I’ve made my purchase seems a bit after-the-fact – it would have done me more good in front of the cash register. For the ambulance chasers, this is probably great “grounds”–pun intended–for a major class action.
While I laud their savvy general counsel, do we really need this type of notice in our lives? Humankind has been living with acrylamide cancer risk since the dawn of the Holocene when man first learned to use fire to cook, is there any reason to worry about it now?
I’m reminded of Jared Diamond’s book The World Until Yesterday and some of the things that primitive societies simply learn to live with, but which our overly litigious society just can’t seem to deal with logically. Simple things didn’t fool primitive societies like: don’t sleep under trees that look like they are dead or possibly rotting–just in case the tree falls over and kills you in the night while you’re sleeping. Yet somehow some of us need additional warnings about our coffee from McDonald’s being served hot or cautions not to operate our toasters in the bathtub.
Next I fear that we’ll discover we need signs telling us that pinecones might fall out of pine trees.
I sure hope that Henny Penny copyrighted, registered, and patented everything about the concept of “The Sky is Falling” as I’m sure it’ll have made her the richest chicken in the world.