What gives coffee its kick? How did such a bitter shrub become a part of the human diet?

Cassandra Quave, an ethnobotanist, herbarium curator, and assistant professor at Emory University, has the answers.

Quave’s research focuses on analyzing wild plants used in traditional cultures for food and medicine to combat some of the greatest challenges we face today in medicine: antibiotic-resistant infections and cancer.

In this episode of the Foodie Pharmacology podcast, she delves into the history and mystery of coffee:

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