annaya rana asked:


Edited by Jenny Wilson

Joyce Carol Oates. Langston Hughes. Anne Sexton. F. Scott Fitzgerald. Nikki Giovanni. The names of authors (dead and alive) can go on and on. But I’ll let you have first pick!

You are in a room with some of your favorite authors. About ten of them. However, you are only allowed to invite one of them to Starbucks for a couple of chocolate mochas. Just you and your favorite author. It doesn’t matter if the writer is deceased—use your imagination! After all, you’re a writer, right?

Oh dear, who shall it be? Should it be William Shakespeare with his purple pantaloons; Sylvia Plath who now vows to use an electric oven instead of gas; or should it be Maya Angelou and old playmates from her broken-hearted brothel?

Finally, you have selected an author.

You take him (or her) to Starbucks. You order the mochas. You sit down. As you open your mouth to ask the author questions nothing useful comes out.

What’s the problem?

Often times we’ll chance upon moments when we can interview an author. And, with technology nowadays, methods of research and brainstorming have changed slightly.

1. Research the Author

Ask yourself, “Is the author self-published or published in a traditional publishing house?”

Actually, does it really matter?! No. Why? Because you’re going to need to treat all authors the same—with much respect. Be laid back, and in turn, the interviewee will become comfortable and open-up to you.

After all, whether published or not, we’re all human. Before the interview, however, use your investigative reporting skills and attempt to discover as much as you can about the author. Surf the Internet for any hidden agendas internet-published writings the writer may have. Not only do you want to know about the author’s book, but the personal life as well. Find out what makes the author tick.

2. Research their genre and subject matter

Does the author write poetry? Historical nonfiction? Dramatic nonfiction? Children’s literature? Discover how easy or difficult it is to publish in that particular area of writing. Before you meet up with the author, you must know their genre, as well as the basic themes. If the author writes only historical nonfiction—what’s their subject matter? Pre-civil war? Early African Slave Trade? Cuban artwork? Compare and contrast authors in similar subject matters.

Learn as much as you can while you can. And, at the same time, be sure to formulate an opinion about the subject matter, whether it be pro or con. This will allow you to ask more in depth questions.

3. Don’t Interrupt

Remember to ask your question then shut up. This isn’t a time for you to reminisce of your (waning) writing skills. This is moment for the author to be in the spotlight. Listen to their responses, and make sure that you have a rebuttal question prepared in the back of your head.

After you are away from that particular topic, be sure to go to your next question. Though you may have your list of questions—it’s okay to ask the questions out-of-order. Actually, I highly recommend to adlib the questions. This will make the questions seem a bit more unforced. In short, treat your interview as if it’s just a regular discussion amongst friends.

Above all, I highly recommend to record the interview. Before you display your trusty hand-held recorder, ask the interviewee for permission to record them. Keep and label all used tapes with the author’s name, date and location of the interview. You never know when that once self-published novelist will become the next Best Seller.



Elaine

John Franco asked:


Healthy pregnant women are conscious of their baby’s health as well as their own. As the title of this article suggests, this won’t be an in depth treatise on nutrition during pregnancy. Instead, I will aim at a few things all healthy pregnant women should keep in mind during their pregnancy.

 

I am aware of the multitude of women who take their health, as well as the health of their child, very serious, as any healthy pregnant women should. To those of you in this category, I commend and salute you. But I have seen a few simple steps that can be taken with very little effort to help ensure a healthy birth, and a fit mother.

 

Healthy Pregnant Women Watch the Empty Calories in Junk Foods

 

It’s difficult not to give into the many cravings you might be experiencing during pregnancy, but this is a time to concentrate on highly nutritious low calorie foods. Generally speaking, you really only need an extra 300 calories per day during pregnancy; and this, mostly in your second and third trimesters. Remember, you still want to look good after delivery as well.

 

Healthy Pregnant Women Watch Their Sugar Intake

 

It’s important to keep you blood sugar balanced during pregnancy. Don’t spike it with gargantuan doses of candies, cakes, ice cream and the likes. Get yourself a book with a glycemic index of foods that you can refer to.

 

Healthy Pregnant Women Drink Water

 

This is one of the most overlooked necessities. You’re going to need more of it during pregnancy. The reasons are way too many to list in just a paragraph. Nothing will hydrate you half as well as water. 100% juice can be used sparingly, but it is no substitute. Stay away from coffee, and drink tea sparingly as it is a natural diuretic. You should be drinking a minimum of 8-10 glasses every day.

Try to drink filtered water to avoid chemicals that can be found in tap water.

 

Healthy Pregnant Women Take a Good Prenatal Daily Supplement

 

Obviously the needs for nutrients increase during pregnancy. Giving birth is probably the single most stressful act you will ever demand from your body. Folic acid, B-vitamins, vitamin C, Calcium, Magnesium, vitamin D and Iron are a few vitamins you will likely need more of. Supplementation makes a difference for both the developing baby and the mother.

 

These are just a few precautions that healthy pregnant women can take, to have a happy and healthy delivery. And be that much closer to getting back into shape after delivery too!

 

 



Leonard

Tara J asked:


All of the employees at the Dunkin Donuts I go to ask if I would like sugar in my carmel latte. It seems obvious to me that if I’m asking for a carmel latte, I would like sugar in the form of carmel syrup. One time they didn’t ask me and just put extra sugar anyway and it tasted really awful.
I mean caramel…

Jeff

David asked:


How to Create An Easy Diet Latte

It’s an incredibly straightforward process to make an amazing latte, but you do need to know the tricks to transform an average latte into to an amazing one. I’m going to give you some tips on how to create and an easy diet latte with an incredible taste. My coffee latte will give you lower calories, great taste and hopefully the most pleasure out of brewing your next cup. Please follow the subsequent advice.

How to Store Your Coffee

Firstly make sure you have a good quality coffee, preferably a gourmet one. Then you need to ensure the coffee is well shielded form moisture, heat and light. Put your coffee in a sealed box, jar or re-seal able bag. Put it in the freezer for maximum protection, or a dark cupboard that remains cool.

The Right Way to Grind Your Coffee

Before you brew your easy diet latte you should only grind enough coffee as necessary, as any excess that’s unused will taste bad later. The reason this happens is that coffee begins to oxidise and lose its taste. There are two types of coffee grinder, I recommend the burr kind over the blade kind as the consistency seems to be better. Always use the correct grinder for your coffee maker. You should use a French press to make your easy diet latte, the coarse grind being the best choice.

Always Use Fresh Milk to Make Your Easy Diet Latte

If you don’t use fresh milk you can end up with a bad latte, so no using day old milk. For this recipe you should only use skimmed milk, which is low on calories but still gives a rich flavour. Do not use filtered milk, it reduces the natural flavour.

Determining the Right Amount of Coffee

The best ratio of milk to coffee is 6 ounces of skimmed milk to 2 tablespoons of coarse ground coffee. You can adapt the quantity of coffee to your taste further if you like it stronger , but make sure you do this bit by bit. Always use a good quality accurate measuring jug before you put everything in the French press. Measuring is essential for making great lattes taste greater. However you must also remember that some types of coffees can be stronger or weaker, so use sound judgement.

Take The Time to Brew Your Coffee

Badly brewing the coffee affects the taste more than the quality of the beans you’ve chosen. Top methods of brewing include the vacuum pot, manual drip, or French press. For the easy diet latte we shall use the French press. The French press is simple, elegant, and effective for the desired results. Pour the hot (not boiling) skimmed milk into the French press along with the ground coffee stir and wait at least 6 minutes before pressing and pouring yourself a cup of heaven.

If you want to keep your latte warm, you can place it on the burner, but be warned more than 18 minutes and your silky cup of heaven can turn into a bitter cup of hell. For the best easy diet latte, brew for 6 minutes, then start drinking. A sealed flask will keep the taste of your easy diet latte for travel, or for maintaining multiple cups throughout the day, although I recommend drinking it freshly made.

Final Preparation of Your Latte

While a lot of drinkers like their latte really creamy, it can increase your waistline. However if you still want it creamier, simply substitute the skimmed milk with semi-skimmed (half fat) milk. Also you can heat the skimmed milk longer which can make it richer in flavour but without adding cream fat. To sweeten with the lowest calories possible you can use Sweet and Low or Splenda. However, artificial sweetener means artificial taste. Personally I recommend fructose (fruit sugar), as it is sweeter than sugar, lower in calories and tastes superb. That’s it! Follow these tips and you’ll have the perfect easy diet latte.



Alfred

tyzekiel asked:


Its an expensive coffee mug. I tried putting some of my bleach/cleaner in it with cold water and letting it sit overnight, then running it through the dishwasher on HOT. But when I pulled it out it still smelled gross. Is there any way I can fix it? Cheers for any help.

Ida

Cathy Goodwin asked:


Copywriting presents special challenges when your website visitors arrive with a mindset of, “I can’t afford this service.” To convert these prospects to clients, you copywriting needs to reframe your prices and fees.

Recently someone sent me an email, saying, “My target market is people who are very smart but who chose fields where they don’t make a lot of money. How do I motivate them to buy?”

(1) Emphasize value.

Frugal clients have learned how to spend money wisely. For example, clothes can be compared on “cost per wearing.” Demonstrate that your product or service can

–help buyers earn far more than they invest

–help buyers save far more than they invest

–help buyers save time so they can earn (or save) more than they’re spending

(2) Show buyers they’re getting much more than they realize. Often they’re buying one service but gaining additional, unexpected benefits that have real value.

“You’re not just getting business information,” one coach says. “You are also getting accountability and a sounding board. So you won’t just get ideas: you implement them and you gain energy.”

“When I walk your dog,” says a pet sitter, “you get a whole evening of peace and quiet. Fido is too tired to chew your socks or chase the cat.”

(3) Recognize that some website visitors will not be ready to become clients. Help them screen themselves.

I get concerned when someone tells me, “I went thousands of dollars into debt to buy John’s program and I haven’t been able to work with it.” Usually clients least able to afford your services will also have greatest difficulty identifying their own needs.

If John charges the level of dollars that can plunge a client into debt, his process could include

–a self-assessent “is this program right for you;”

–an application or interview where he asks tough questions;

–a detailed description of what’s involved in the program; or suggested income and earnings guidelines

(4) Give detailed descriptions of clients who successfully used your service. For example, your success stories might come from

–clients with 5 or more years of business experience; –clients with specific types of experience (such as teaching, managing or coaching); and/or

–clients with a huge network of family and friends

You’ll be more likely to attract clients who will benefit from your service. These clients are the ones who write testimonials and refer others.

(5) Break down your service into small daily amounts.

Why do some people spend as much as $200 a month at Starbucks? Because each day they spend two, three or four dollars. Each purchase seems small.

Often your service will seem insignificant when you break down the amounts into weeks or even days.

(6) Introduce the Cappuccino effect.

“Tom” struggles to pay his bills, but I see him carrying a tall cup of cappuccino…mocha, pumpkin or frosted, depending on the season. “Jane” had to borrow last month’s rent from a friend, but she just got her nails done.

When presenting your service, copywriters encourage comparisons of “apples to oranges.” Today’s copywriters tend to compare service to cappuccinos (or some other luxury product).

“About as much as you spend on your cable bill each month…”

“Probably less than you spend each week on lattes…”

Or my own personal favorite: “Less than the cost of a power lunch.”

Sometimes I even say, “If you took me out to lunch to pick my brain, you’d pay more than you might pay for this ebook.” It’s true. And I’m not available for lunch, most days.

(7) Recognize that people make decisions based on attitude, not bank account.

“Michael” once told me, seriously, “I’m earning X dollars a year. Your fees sound high.” Michael was actually earning more than most of my clients who comfortably paid for my services.

We all know people who claim to be struggling financially, yet we see them ordering double mocha cappuccinos, eating out, buying expense workout clothes and/or driving cars when they have access to an excellent bus system.

These decisions may be rational. A manicure may give Jane the confidence to head off on a job hunt. Tom’s coffee shop visits may have high social and even networking value.

But your goal is to identify clients who can comfortably afford your service and gain real value from working with you. Use creative copywriting and strategic conversion strategies to beat price resistance.



Vanessa

Lorren Repton asked:


While most people don’t associate coffee farms with Hawaii, it is the only state in the Union that has the climate and soil where coffee plants can flourish. Rich, slightly acidic volcanic soil, sunny mornings with cloudy afternoons and over 60 inches of rain during the summer months provide the perfect environment to grow primo coffee.

There are numerous traditional Hawaiian coffees cultivated in the Hawaiian Isles, but for this trip, I chose to visit the Big Island of Hawaii to tour the agricultural region where Kona Coffee is farmed.

To further experience the real “aloha” of Hawaii, husband Shaun and I opted to kip at two very distinctive Bed & Breakfasts nestled in the Kona Coffee Belt instead of the typical resort hotel where most palm tree smitten tourists go.

Roger Diltz, proprietor of Aloha Farms Bed and Breakfast formerly A Place of Refuge B&B, gave us crucial directions to find his home (elevation 800 feet) in between Kealakekua Bay and Puuhonua O Honaunau National Park (City of Refuge). When trying to find any location in this region, it is wise to drive during daylight as the roads are not well marked and street signs that not so easily discernible during the day are almost invisible at night.

Prior to our arrival at this eco-tourist B&B, Roger, off fishing for the catch of the day, left his dog Koa and a note on the door to greet us. Disarming at first, this Rottweiler/Lab mix became our companion for an early walk of the grounds before breakfast at 7:30 a.m.

We thought an alarm might be necessary. But as daylight broke, the sounds of the “jungle” began as single twitter and within 20 minutes the birds had orchestrated their calls into a full blown crescendo of tweets, cackles and whistles.

The aroma of Kona coffee wafted through the house as Roger prepared a rib-sticking breakfast complete with Jaboticaba syrup over coconut hotcakes. The view during breakfast from the lanai (covered porch) was exactly as you would imagine, a tropical forest of exotic flora backdropped by an indigo ocean as far as a person could see.

The evenings at Aloha Farms were quite amusing. We were invaded by hordes of nocturnal Geckos as they arrived in full force sticking to the walls like gum to a shoe. These timid chartreuse lizards kept the mosquitoes at bay as did the potted Citronella plants. In the distance, the echoing thump of five-pound avocados dropping from over-burdened tree limbs would usually lead Koa to investigate just in case it might be a wild pig.

Still each morning we didn’t plan the normal tourist diet of snorkel, kayak or swim-with-the-dolphin excursions. Instead, we tediously tried to map out the hidden farms nestled in this region that is only two to three miles wide, twenty miles long and spans the southwest coast of the Big Island of Hawaii. We wanted to find out how Kona coffee was grown, picked, pulped, fermented, dried, milled (hulled) and roasted. (You didn’t realize that there were so many processes to get that eye-opening cup each morning, now did you?)

Our itinerary took us first to Langenstein Farms where manager Darcee Lucas met us for a non-traditional cupping.

As we entered the roasting room, Darcee had placed three china cups starkly alone with a pot of freshly brewed coffee on a corner table; no cream or sugar in sight. Shaun, an instant coffee drinker, frowned; I got the “How am I going to drink coffee without milk?” look.

As Darcee poured, she said, “Now take your cup and look at the oils floating on top of the coffee. Notice the colors. Smell the coffee. Now, drink the coffee.” We sipped this classically delicate, cleanly fruity, floral Kona cup of coffee. I could see a sigh of relief from Shaun. “I can actually drink this coffee black, it almost tastes sweet and without the sugar,” said Shaun.

My ulterior motive had now been exposed; I wanted to get my instant coffee drinking Brit of a husband down the path to enjoying a proper brewed cupper. Its mild taste appeared to have won him over.

Our trek took us on to Pele Plantations, overlooking Kealakekua Bay, where Captain Cook discovered the Hawaiian Islands. Owners Gus and Cynthia Brockson were busily roasting and packing online orders ready to be shipped.

Their Kona Coffee farm is Certified Organic, which means that the coffee is grown using methods and materials that have a low impact on the environment. These organic production systems replenish and maintain soil fertility, reduce the use of toxic and persistent pesticides and fertilizers, and build biologically diverse agriculture.

According to the Brocksons, it is not enough to have a certified organic coffee farm: “In order to call Kona coffee ‘organic,’ it must also be processed at a facility with equipment and procedures that are certified organic. We’re proud to be one of only four processors in Kona to have received this status.”

Heading up Koa Road, we visited KOA Plantations, which is situated at an elevation of 2,500 feet on the slopes of the Hawaiian volcano, Mauna Loa. Located in the small town of Captain Cook, this is the only farm where we were able to see Kona blossom as well as green and red cherry all on the same plant. The sweet smell of the blossom — fondly dubbed “Kona snow” – reminded me of its sister plant, the Gardenia. During May, the blossoms give way to the green coffee fruit; it is a rare sight to see red cherry at the lower elevations this time of year.

KOA Plantations has a state-of-the-art wet mill facility from Colombia, a dry mill from Brazil and their entire parchment/green bean is temperature and humidity controlled.

In the roasting room, we watched the beans being roasted in a large commercial roaster. The temperature and time were carefully monitored so as not to burn the beans. “The most important thing is to listen for the first crack,” said tour guide John Langenstein. After about 15 minutes, the coffee beans literally “pop” as they expand. This first “crack” signifies the first roast, which a mildly roasted coffee commonly referred to as American roast. The second “crack” is a much darker roast of coffee.

Tired and hungry, we made our way down the highway to Old Tobacco Road, which is an old farm road and rough enough to suggest that a four-wheel drive vehicle might be necessary. It is a mile long drive up to our next digs through orchards of coffee and macadamia nuts. We arrive at the upscale Aloha Guest House owned and operated by Johann Timmerman and Greg Garriss along with resident artist Lino Laure.

The grounds at Aloha Guest House were impeccably manicured for a tropical estate where the vines and foliage grow at an accelerated rate! Exotic flowers and fruits thrive in this volcanic rock.

We are greeted by Lino and pooch Mango, who, as it turned out, liked to scratch her back – every morning — on a chair just outside our room’s private entrance creating quite a commotion. (She became our onsite alarm clock.)

Aloha Guest House — located 1500 feet above the Kona coast where the climate is tempered by the cool ocean breezes — features such amenities as a seven-person Jacuzzi spa, HDTV, WI-FI, a shared guest kitchenette and a 24-hour coffee and tea bar serving up freshly brewed 100% Kona Peaberry coffee – their own private label grown and roasted by Kena Coffee Farms.

Breakfast, prepared by Johann, was usually a simplistic version of haute cuisine and was served at a grand dining table with elegant table settings; exotic flowers included.

Throughout the B&B paintings by Lino Laure are showcased. Lino’s natural talent is apparent; he paints the wonders of the Hawaiian Islands taking into account the minutest details only an artist would note.

Yet, daytime beckoned us to leave all this luxury behind in order to complete our eco-tour.

A trip to Greenwell Farms in Kealakekua, Hawaii, took us on a historical familial journey that dates back to 1850 when Henry Nicholas Greenwell left England and first set foot on the fertile soil of rural Kona.

Together with his wife, Elizabeth Caroline, Henry spent the next forty years farming, ranching and perfecting his Kona Coffee, soon exporting it to Europe and the Americas.

Today, the farm is managed by the descendants of Henry and Elizabeth, and grows its own coffee on 150 acres of the most productive land in the Kona District. Greenwell Farms offers walking tours of the coffee fields and processing facilities that run continuously from 8 a.m. through 4 p.m. Monday through Friday; Saturdays, 8 a.m. to 3 p.m.

A stone-throw away is the Kona Historical Society’s Living History Farm Tour. This seven-acre farm was homesteaded in the 1900’s by Japanese immigrants. The tour is an interpretation of the daily life of coffee farmers in the early 20th century brought to life through the use of historic buildings, artifacts, authentic landscapes, live animals, working machinery, and producing gardens, orchards and fields.

David Bateman, owner of Heavenly Hawaiian Farms, observed that the process is much the same today: “Because not all the cherry ripens at the same time there usually are four to six pickings during the picking season. Pickers manually pick the red cherry fruit containing the coffee beans. A good picker can pick 400 pounds of cherry in a day. Some pickers have picked as much as 1,200 pounds per day, all by hand, bean by bean.” The standard ratio of cherry to produce a pound of roasted coffee is seven to one.

Nearby at Lehuula Farms, Owner Bob Nelson readies his equipment for a batch of cherry that needs to be pulped and dried. Besides owning a pulper, Bob – a transplant from Alaska — has one of two unique apparatuses in the Islands that dry the coffee bean through a dehumidifying process that he uses to speed up the drying process. Most farms – including Lehuula — still sun-dry their beans on large decks to a moisture level between 10 and 13 percent.

This four-acre coffee farm – sited at 1400 feet on the western slope of Hualalai Mountain — currently supports more than 4,000 coffee trees many of which are 90 or more years old and are said to provide an exceptionally tasting coffee that cannot be found in younger trees. “The cherry is as good as it is ever going to be,” said Bob about the picked cherry, reminding us that there is always a way to spoil it through the many steps that it takes to process coffee.

Dr. Joe Alban explained that on his coffee farm he produces 35 percent more cherry than at other coffee farms due to his unique vineyard style coffee groves. Sold at $65 per pound, it is the world’s first trellised coffee plantation owned and operated by Dr. Joe Alban and wife Deepa.

Kona Joe® Trellised Coffee holds USA Patent 6,449,898 B1 for “Method and Apparatus for Enhancing Coffee Bean Production” and has been recognized for adapting fine wine growing techniques to coffee production. “The inspiration for adapting traditional viticultural practices to coffee growing came from our family vineyard, Alban Vineyards, an award-winning vineyard and winery located in the Central Coast of California,” said Joe.

Kona Joe Coffee will sponsor the first-ever Barista competition to be held at this year’s Kona Coffee Cultural Festival, a 10-day festival that takes place in early November when the harvest of Kona Coffee is well underway.

I came to Kona to see how coffee was grown and what an education I received. Anyone can go on this journey to see the workings of a coffee farm, without a passport and without apprehension about traveling to a foreign country.

Each morning as I grab my freshly-brewed cup of java, I have a deep respect for the labor intensive process it takes to produce coffee and the farmers that who work tirelessly to bring us this commodity we can’t seem to do without.



Eileen

Cindy-dizzle asked:


A coworker of mine really wants to start a Starbucks in Costa Rica or other business like a Panda Express there or maybe another country. Does anyone know where i may be able to find some information for him? Please and Thank you.

Monica

Paul Julian asked:


Freshly Roasted, Ground And Put Into A Paper Packet

Most coffee lovers will agree that nothing beats the taste of percolated coffee. Especially the wonderful smell when it is brewed first thing in the morning. It is this reason why so many people are turning to the relatively new sensation of coffee pods. The taste of fresh coffee changes considerably from the often used dry instant coffee.

The aroma alone tells you that the coffee is not fresh and therefore you will automatically know that you are not getting the best out of coffee. Most coffee machines are relatively cheap these days and you don’t have to spend a pretty penny just because you want the real taste of coffee. It seems that with ethical issues on the rise most people are opting for the fair trade coffee pods.

People often want to shy away from coffee pods or coffee making machines because they have a concern that it might take too long or is rather expensive. Fortunately these concerns can be viewed as myths as anyone can enjoy freshly ground java.

The convenience and ease of making coffee that is delivered by the coffee pod makes it a must have for all coffee lovers. For the morning rush you can put on a fresh cup using your coffee pods just before you go shower so you can have a fresh cup waiting when you’re done. Automated coffee-making machines are standard equipment in most homes these days. Now you can customize your daily brew to coincide with your mood by taking advantage of single serving coffee makers. They wake you up to the wonderful smell of coffee aromas. So there is no excuse for missing out.

Gourmet Espresso In Coffee Pods

The love of coffee absolutely extends to the wonderful taste of espresso. So it’s clear why so many people are keen on these coffee pods. There are a couple of different types of pods systems out there for you to choose from. The first is the Senseo pod system which uses a single serving, pre-measured coffee filled filter to make the perfect cup whenever you like. Another popular single serving system is Keurig brewing system. Their patented K-cups deliver over 130 varieties of gourmet coffee in less than 60 seconds. Plus there is no mess to clean up. The coffee club fanatics hail the coffee pod and k-cup systems as the greatest invention since coffee machines and it is not hard to see why.

Once you have had a taste of great gourmet coffee, especially espresso coffee, you might find it hard to drink anything else for your morning cup of joe. It can be sometimes hard to get the espresso right as it entails so many components such as water temperature, perfect grind and so on. However with the coffee pods even the most inexperienced coffee maker will perform like a professional. It is not hard to understand why the coffee pods are a hit on the coffee scene in a big way.



Arnold

atlanta219 asked:


I’ve heard that there are 2 processes for making decaf, either with water or chemicals.
Thank you so much for all of your answers! I can’t decide which is the Best Answer (it’s between 2!) so I’ll send it out for a vote.

Neil