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OCT 6, A Week of [Fresh Press]
Caskai, an Austrian brand is bringing its “artisanal Cascara-based beverages” to the U.S. Beverages made from cascara, the dried skins of coffee fruit, could be poised to break into the mainstream.
“As consumer affinity for health and wellness continues to grow, we’re thrilled to provide craft beverage fans around the world with a distinct option that features one of nature’s most overlooked superfoods front and center,” founder Joel Jelderks said in a statement.
Roast Magazine: Caskai Makes US Launch with Sparkling Cascara Drink and Tea Line
Caskai, an upstart cascara-based beverage company headquartered in Austria, this week unveiled its first product in the U.S. market, while opening a U.S. headquarters in Davidson, North Carolina, and a satellite office in Seattle.
Caskai also plans to unveil a cascara tea line at the New York Coffee Festival later this month — offering teas from the dried cherry from a Panama Geisha, a Panama Caturra and a Nicaragua Catuai — that the company says pays homage to each of the distinct coffee varieties and the locations from which they were sourced.
John Durban, a NOAA population ecologist and Holly Fearnbach, director of marine mammal research for the Puget Sound-based nonprofit SR3, just completed their 2017 survey of southern resident orcas. The project is a collaboration between SR3, NOAA’s Southwest Fisheries Science Center and the Vancouver Aquarium’s Coastal Ocean Research Institute. Using a custom built, $30,000 drone, Fearnbach and Durban take aerial photos to monitor the health of an endangered population known as the southern resident killer whales. The drone also carries a height-measuring laser altimeter that allows Fearnbach and Durban to determine the exact dimensions of the orcas, an analysis called “photogrammetric health assessment”. The images gathered are alarming.
October Seattle’s Child: Take Your Burger to the Next Level
QSR Magazine: The Start of a Plant-Based Burger Revolution
Matt de Gruyter often uses the word “ridiculous” to describe his goals. A thousand units in 10 years. Reinvent the burger joint in America. But, truthfully, de Gruyter is just being candid. When de Gruyter and his wife, Cierra, opened the first Next Level Burger in July 2014 on Century Drive in Bend, Oregon, they were already referring to it as a proof-of-concept store.
This August, de Gruyter opened the Seattle location in the Roosevelt Square Whole Foods Market, the first store outside of Oregon.
Daily Journal of Commerce: Parts of 1921 cheese factory used to create new classrooms, labs at WSU
Recently, Perkins+Will transformed what used to be an early 20th century cheese factory into an academic science facility with their design for Troy Hall at Washington State University. Collaborating with Lydig Construction on the project, Troy Hall is one of the first higher education historic preservation and adaptive reuse design-build projects in the state of Washington.
While preserving the historic character of the building, the team also added 15,000 feet of new space and modern meeting spaces, classrooms, and research labs throughout the entire building.
Catch up with the Sept 29th [FRESH PRESS] here.