Seattle-based coffee giant Starbucks has announced it's going to expand to Colombia.
The country is known for its Arabica beans and for the mythical coffee farmer Juan Valdez. He's helped sell Colombia's coffee for 50 years. Starbucks has cafes in 50 countries. And now, it's coming to perhaps the country most associated with coffee.
Howard Schultz, the company's chief executive, announced that the first shop will open in Bogota in 2014, followed by 50 more cafes and in other cities over five years.
A study in the journal Nature could help explain why the Earth's average temperature hasn't increased during the past 15 years — despite a long-term trend of global warming.
The Earth's average temperature has risen by more than 1 degree Fahrenheit since the beginning of the Industrial Revolution. But the temperature rise has not been moving in lock step with the rise of carbon dioxide in the atmosphere. Carbon dioxide — mainly from burning fossil fuels — traps heat in the air.
It's been eight years to the day since Hurricane Katrina devastated the Gulf Coast. To mark the anniversary, NPR revisits neighborhood activist and curator Ronald Lewis, a New Orleans resident whomMorning Editionhost Steve Inskeep regularly checked in with in the months after the storm.
All week, we've been talking about dumplings — from tortellini's sensual origins in Italy to kubbeh's tasty variations in Israel.
But perhaps no country has a longer history or greater variety of dumplings than China. Dumplings come in all shapes and with every imaginable filling. They are served at everything from a humble family meal to elaborate works of culinary art.
Losia Nyankale helps daughter Jonessa and son Juliean learn the alphabet. Nyankale, who works in a restaurant in Washington, D.C., says she needs food stamps and child-care subsidies to make ends meet.
Losia Nyankale, 29, didn't mean to make a career in the restaurant business. But after Nyankale was in college for two years, her mom lost her job as a schoolteacher and could no longer pay tuition. Then, Nyankale's temp jobs in bookkeeping dried up in the recession. So she went back to her standby — restaurant work.
"I did some kitchen work. The pantries or the salad station," she says. "I've also managed, supervised, wash[ed] dishes."