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The solution was to go upmarket and try to make Rwanda more famous for fabulous coffee than for murder. Rwanda has the ideal climate for growing quality beans, and its coffee has "notes of fruit and pecan," says David Griswold, president of Sustainable Harvest, a coffee importer. "It has a...

Author: /time Magazine | Title: The Coffee Widows | 8/25/2005 | See Source »

Getting that unique taste to market required a new approach. So Clay--with Texas A&M professor Tim Schilling; Emile Rwamasirabo, then rector of the National University of Rwanda; and aided by the U.S. Agency for International Development--formed the Partnership for Enhancing Agriculture in Rwanda through Linkages (PEARL). One...

Author: /time Magazine | Title: The Coffee Widows | 8/25/2005 | See Source »

One in 10 bottles of wine is tainted--or "corked," in the oenophile's argot--making it smell musty and taste bitter. Now French scientists have come up with a kit called Dream Taste. You dip a copolymer shaped like a bunch of grapes into the wine, where it absorbs...

Author: /time Magazine | Title: Wine: The Story of O | 8/21/2005 | See Source »

Concerned about treatment of farm animals? Then look for the new "certified humane" label on menus and in supermarkets. The label promises that the animals ate antibiotic- and hormone- free diets and were compassionately raised. The extra care costs more, but chefs like Todd Gray at Equinox in Washington and...

Author: /time Magazine | Title: Food: Happy Farm | 8/14/2005 | See Source »

After three summers of employment taste-testing, and in anticipation of many more years of the same, it may actually pay to be a jack, and not a master.

Author: By Alex Slack, | Title: Jacks of All Trades | 8/12/2005 | See Source »

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