As told to ELIZABETH DOERR for 25 Magazine, Issue 3: Online Exclusives. Ali Fayazi (22, Afghanistan) I left Afghanistan in June 2016. I couldn’t see a future for myself there and it just wasn’t safe. After a five-year application process, I came to the U.S. by myself leaving my family back in Afghanistan. I miss …
ELIZABETH DOERR talks to the team at 1951 Coffee Company in Issue 3 of 25 Magazine. You may have heard of the country Bhutan. You may have heard about its lush jagged peaks due to its perch at the eastern base of the Himalayas. You may have heard that Bhutan exceeds in “Gross National Happiness,” …
Baristas – the creative professionals behind the coffee bar – are constantly experimenting with coffee, finding new ways to explore flavor, and using taste and customer feedback to refine formulas and recipes. A steady supply of new espresso machines, grinders, brewing devices, and other tools changes the playing field, leading to new ideas and fresh …
This welcome and openness became increasingly important to me as I grew up, moving from Somalia to the UAE, and later to Denmark. You greatly appreciate it when you receive a warm-hearted reception in a new country. MOHAMED NOUH GES, a director of the Somali Coffee Association and advisor to the Somali Ministry of Agriculture, …
PHYLLIS JOHNSON shares her story in Issue 3 of 25 Magazine. Patience is one of the greatest assets. As an advocate for diversity I’ve learned that I can never lose sight of the need to help bring about change and that my success alone is not enough. Why write about my experience as a woman …
RUTH HEGARTY examines the pros and cons of geographical indications in Issue 3 of 25 Magazine. Prosciutto di Parma or “Parma ham” bears a brand, the outline of a crown with the word “PARMA” inside it, given to it by the consorzio (or producer consortium) who oversee its production and marketing. On the packaged product …