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5 stories
Oat milk has moved from a niche dairy alternative to a fixture on cafe menus worldwide since 2017, and its influence is now spreading into sheets, pastes, chocolate, and meat substitutes. This piece traces the crop's rise, the supply pressures it faces, and the innovators betting that oats will remain central to plant-based food development.
Hard coffee once posted dizzying growth, then lost momentum fast. We trace how novelty, distribution, and shifting drinker habits shaped the category—and why espresso martinis may now be taking its place.
The Vanderbilt anthropologist discusses his book on Guatemalan coffee, tracing how cultural beliefs, colonial legacies, and market structures turn certain beans into high-priced commodities.
After a major chain said it would bring back handwritten names on cups, we asked independent café operators whether the practice is a meaningful personal touch or just a marketing flourish.
As specialty coffee expands beyond niche cafés into gas stations and chain stores, the industry faces a key question: can it scale without sacrificing the values that set it apart?
