Jarret Stopforth, a food scientist and one of the founders of Atomo, reengineered the compounds in regular coffee with his partner until he felt they had created a product that had the same color, aroma, flavor and mouthfeel.
Courtesy of Atomo
Gary Nabhan holds white tepary beans grown at his home in Patagonia, Ariz. Nabhan believes that drought-tolerant teparies could become a solution for growing food in a hotter and drier Arizona.
The container yard at the Port of Lewiston, Idaho is virtually empty. Last year at this time there were 250 containers here, ready to carry farmer's crops down the Snake and Columbia Rivers to the Port of Portland and onto Asia and South America.
These beans, grown on test plots at the International Center for Tropical Agriculture in Colombia, can thrive in temperatures that cripple most conventional beans.
Courtesy of CIAT/Neil Palmer