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What gives coffee its kick? How did such a bitter shrub become a component of the human diet?
Cassandra Quave, an ethnobotanist, herbarium curator, and aide teacher at Emory College, has the answers.
Quave's research concentrates on evaluating wild plants used in traditional societies for food and medication to combat some of the best challenges we face today in medication: antibiotic-resistant infections and cancer cells.
In this episode of the Food lover Pharmacology podcast, she digs right into the background and mystery of coffee:
