FEATURES

WORKING ON THE FRONTLINE, PART ONE: Baristas around the world share how the industry impacts their health and wellness—and what we can do to fix it. By Anastasia Prikhodko

FRESH CUP 'S HOLIDAY GIFT GUIDE: Treats for the professional tasters. By Rachel Northrop

BEYOND PSL & PEPPERMINT: Re-inventing holiday traditions. By S. Michal Bennett

TURNING OVER NEW LEAVES: Challenges to Kenya's tea export market. By Daniel Sitole

SURPRISING CHANGES IN JAPANESE TEA CULTURE & BUSINESS: Why traditional tea culture is on the decline. By Greg Goodmacher

DEPARTMENTS

DO YOU KNOW? Camila Coddou By Caitlin Peterkin

THE WHOLE LEAF: A Doshic path to tea. By Lindsey Davis

CAFÉ CROSSROADS: Kintsugi By Jessica Natale Woollard

THE LAST PLASTIC STRAW: New life for leftovers By Robin Roenker

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