The leaves that go into a cup of Ceylon tea play a surprisingly complex role in the history of Sri Lanka.
It started with a single camellia sinesis plant brought from China in 1824 by the British, who had colonized the island then known as Ceylon in 1801.
Editor's Note: Anti-trafficking expert Siddharth Kara is the author of “Bonded Labor: Tackling the System of Slavery in South Asia,” providing the first comprehensive overview of bonded labor in South Asia.
In the third chapter of my new book on bonded labour, I explore the shrimp industry of Bangladesh. Chingri (shrimp) harvesting provides a highly illustrative case study of the very powerful ways in which environmental change can directly contribute to human trafficking, debt bondage, and forced labor exploitation, especially in the far reaches of the developing world.
To research the shrimp industry of Bangladesh requires a journey to the cyclone-wracked southwestern reaches of the country.
Here, one finds four stages to Bangladesh’s shrimp industry supply chain: 1 shrimp fry (baby shrimp) collection, shrimp farming, the distribution to processors, and shrimp processing. Each one of these stages is tainted by some form of severe labor exploitation.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Only a few more days to read the tea leaves - June is National Iced Tea Month.
Iced tea is brewed like hot tea, but cooled naturally or over ice. It can be sweetened or unsweetened. Some teas work better for icing than others, and tea preference is key; especially when experimenting with flavored tea.
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Iced tea is made for summer. It's there to quench your thirst in the heat, to tote to countless cookouts, and to leisurely sip on a front porch swing. Best of all, it's a breeze to make. All you need is tea and water, plus a little sugar if you're so inclined.
Here to steep you in a little tea know-how is David De Candia, the Tea Director for The Coffee Bean & Tea Leaf, a specialty coffee and tea retailer.
Five Tips for Making the Perfect Pitcher of Iced Tea at Home: David De Candia
In cafes across Cape Town, brewing the perfect cup of rooibos has become a fine art.
Measuring just the right amount of tea is key while great care is needed to not allow the leaves to swirl for too long. Once ready, the rooibos cups, gleaming in a sumptuous deep red color, bring with them a reedy scent that greets the noses of the customers waiting to enjoy a sip.
Grown only in South Africa's Western Cape province, the naturally caffeine-free tea used to be a specialist drink appealing to only some taste buds.
Read the full story: "South Africa's rooibos a hit with tea lovers across the world"
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