“Established in 1956, National University of Natural Medicine is the oldest accredited naturopathic medical university in North America and a leader in natural medicine education and evidence-based research. As one of the most respected universities of natural medicine in the world, our participation in international medical education and research is routinely solicited. We believe in the healing power of nature, and that food is medicine.”
Peppermint, scientifically known as Mentha × piperita, is a hybrid mint, a cross between watermint (Mentha aquatica) and spearmint (Mentha spicata). It belongs to the Lamiaceae family, which also includes other aromatic herbs like basil, rosemary, and lavender. Here are some key scientific points about peppermint:
Botanical Classification: Lamiaceae
Characteristics: Peppermint is a herbaceous perennial plant known for its distinctive minty aroma and flavor. It has square-shaped stems, serrated leaves, and produces small purple or white flowers in spikes.
Chemical Composition: The characteristic flavor and scent of peppermint are attributed to its essential oil, which contains menthol as a major component. Other compounds found in peppermint oil include menthone, menthyl acetate, and various terpenoids.
Cultivation: Peppermint is a hardy plant and is known to grow well in a variety of climates. It is often cultivated for commercial purposes, both for its culinary use and the extraction of essential oils.
Peppermint has been adapted for pharmaceutical and cosmetic purposes. Its essential oil is extracted for use in aromatherapy, and peppermint tea is a common herbal infusion enjoyed for both its taste and potential health benefits.
Durham (Dunholm O.E.) as a Northumbrian learning settlement originates with its Cathedral; founded in 995 AD as part of a Benedictine monastery. Monks maintained libraries and created an intellectual hub for the English speaking peoples. Fast forward a millennium and we find “DU Coffee Society” which describes itself as a welcoming space for students to learn about coffee making, latte art and each other.
🗣️Did you miss out on Assembly last week? Don’t worry, our Media Observer, Nicole Ireland, was there to catch all the action!
This content is accessible to paid subscribers. To view it please enter your password below or send mike@standardsmichigan.com a request for subscription details.
This content is accessible to paid subscribers. To view it please enter your password below or send mike@standardsmichigan.com a request for subscription details.
The crossover was inevitable — wine inspired coffee. Respecting today’s release of Beaujolais Nouveau in the Vallée de la Saône we reflect upon “enlightened” coffee varieties and preparations that classically “pair” with wine — either as contrast or complement. Anaerobic or carbonic-maceration coffees (very “winey” ferments). Many modern specialty lots taste like red fruit jam, Concord grape, or even Lambrusco. As with the wine itself: not for coffee snobs.
Beaujolais Nouveau is a young, light, fruity red wine made from Gamay grapes in the Beaujolais region of France (just south of Burgundy). Unlike most red wines that are aged for months or years, Beaujolais Nouveau is rushed from the vineyard to the bottle in just 6–8 weeks using a special fermentation technique called carbonic maceration (which gives it its signature banana/strawberry/candy-like flavors).
By French law, it cannot be released before one minute past midnight on the third Thursday of November. This has turned the release into a global marketing event that started in the 1970s–80s:
At midnight, the phrase “Le Beaujolais Nouveau est arrivé !” (“The Beaujolais Nouveau has arrived!”) is shouted in bars, restaurants, and wine shops.
There used to be literal races (by car, helicopter, hot-air balloon, etc.) to get the first bottles to Paris and later to cities around the world (Tokyo, New York, London…).
It’s marketed as a fun, unpretentious “party wine” meant to be drunk young and slightly chilled.
Reputation today
Serious wine lovers often look down on it (it’s simple and can taste artificial to some).
But millions of people still love it as the unofficial kickoff to the holiday/winter drinking season — a light, festive, easy-drinking red that says “the new vintage is here!”
Beaujolais Nouveau Day celebrates the year’s freshest, fruitiest red wine released with maximum fanfare and zero pretension.
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T