KonaRed squeezes a smart (and green) business out of coffee bean leftovers.
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From the category archives:
Food & Wine
Most food factories are alike. After all, that’s sort of the point of a factory—to standardize production. While the recipes may vary depending on whether you’re watching truffles or candy bars come off the line, the process is the same.
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First off, a vocabulary lesson. When talking about one of the haute cuisines to hit kitchens this year, the term is “vegetable-based.” That’s the P.C. way to refer to the nouveau vegetarian meal. Today’s chefs are using that terminology to attract serious foodies who care about food and wine, but who may be turned off by the rice-and-beans reputation of old-school vegetarian eats.
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