Selena Ahmed's guest appearances

Selena Ahmed

Specialty Coffee Association Podcast

Northstar Unplugged 

Hanna Neuschwander

Martha Stoumen

Peter Roberts

Ellen Jordan

Tim Wendelboe

Charles Jack

Michelle Johnson

Erika Vonie

Phyllis Johnson

David Browning

Andrew Gough

Andrea Illy

Chahan Yeretzian

Ric Rhinehart

Mokhtar Alkhanshali

OwlTail

In this episode, Montana State University Professor of Sustainable Food Systems Selena Ahmed PhD notes that “tea is the plant that’s carried me through my career.”  Selena shares insights about the connection between taste and environment, the launch of her business providing education around tea and bitters, the magic of the 3rd infusion of pu’er, and her research around climate change’s impact on tea.''Selena’s bio:Selena Ahmed, PhD, is an Associate Professor of Sustainable Food Systems at Montana State University where she co-leads the Food and Health Lab and serves as the Director for the Translational Biomarkers Core of the Center for American Indian and Rural Health Equity. Her research focuses on identifying the socio-ecological determinants of wellbeing in the food system with a focus on wild and cultivated food environments in rural and Indigenous communities. The ultimate translational goal of her collaborative research program is to transform food systems through evidence-based innovations that support human and planetary health. She serves as an Advisory Committee Member of People &amp; Plants International; Consultant for the United States Agency for International Development Advancing Nutrition; Committee Member of the Justice, Equity, Diversity, and Inclusivity Task Force of the American Nutrition Association; Co-Founder of Shoots &amp; Roots Bitters; Research Partner for the Real Food Campaign of the Bionutrient Food Association and; Associate Editor for the journals Elementa, Food Security, Frontiers of Sustainable Food Systems and Frontiers of Nutrition. Selena is the co-author of two popular culture books, Tea Horse Road: China’s Ancient Trade to Tibet and Botany at the Bar: The Art and Science of Making Bitters. She has co-authored over 65 peer-reviewed research articles and two dozen book chapters, technical briefs, and general audience publications.  Resources:NSF CNH Tea and Climate ProjectShoots &amp; Roots BittersBotany at the Bar Tea Horse Road Selena’s recommended books:Tales of a Shaman’s Apprentice (Plotkin)The Art of Not Being Governed (Scott)Why Some Like it Hot: Food, Genes, and Cultural Diversity (Nabhan)

In this episode, Montana State University Professor of Sustainable Food Systems Selena Ahmed PhD notes that “tea is the plant that’s carried me through my career.”  Selena shares insights about the connection between taste and environment, the launch of her business providing education around tea and bitters, the magic of the 3rd infusion of pu’er, and her research around climate change’s impact on tea.'' Selena’s bio: Selena Ahmed, PhD, is an Associate Professor of Sustainable Food Systems at Montana State University where she co-leads the Food and Health Lab and serves as the Director for the Translational Biomarkers Core of the Center for American Indian and Rural Health Equity. Her research focuses on identifying the socio-ecological determinants of wellbeing in the food system with a focus on wild and cultivated food environments in rural and Indigenous communities. The ultimate translational goal of her collaborative research program is to transform food systems through evidence-based innovations that support human and planetary health. She serves as an Advisory Committee Member of People &amp; Plants International; Consultant for the United States Agency for International Development Advancing Nutrition; Committee Member of the Justice, Equity, Diversity, and Inclusivity Task Force of the American Nutrition Association; Co-Founder of Shoots &amp; Roots Bitters; Research Partner for the Real Food Campaign of the Bionutrient Food Association and; Associate Editor for the journals Elementa, Food Security, Frontiers of Sustainable Food Systems and Frontiers of Nutrition. Selena is the co-author of two popular culture books, Tea Horse Road: China’s Ancient Trade to Tibet and Botany at the Bar: The Art and Science of Making Bitters. She has co-authored over 65 peer-reviewed research articles and two dozen book chapters, technical briefs, and general audience publications.  Resources: <a href="http://www.teaclimate.org" rel="nofollow" target="_blank">NSF CNH Tea and Climate Project</a> <a href="http://www.shootsandrootsbitters.com/" rel="nofollow" target="_blank">Shoots &amp; Roots Bitters</a> <a href="https://www.amazon.com/Botany-Bar-Science-Making-Bitters/dp/1611804981/ref=sr_1_1?crid=3GGYMS4BUXBZO&amp;dchild=1&amp;keywords=botany+at+the+bar&amp;qid=1614988268&amp;sprefix=botany+at+the+bar%2Caps%2C268&amp;sr=8-1" rel="nofollow" target="_blank">Botany at the Bar</a> <a href="https://www.amazon.com/Tea-Horse-Road-Chinas-Ancient/dp/6167339538/ref=sr_1_1?ie=UTF8&amp;qid=1512244507&amp;sr=8-1&amp;keywords=selena+ahmed" rel="nofollow" target="_blank">Tea Horse Road</a> Selena’s recommended books: <a href="https://www.amazon.com/Tales-Shamans-Apprentice-Ethnobotanist-Medicines/dp/014012991X/ref=sr_1_1?crid=249BONP3WIO0X&amp;dchild=1&amp;keywords=tales+of+a+shamans+apprentice&amp;qid=1614708197&amp;sprefix=tales+of+a+sh%2Caps%2C303&amp;sr=8-1" rel="nofollow" target="_blank">Tales of a Shaman’s Apprentice</a> (Plotkin) <a href="https://www.amazon.com/Art-Not-Being-Governed-Anarchist/dp/0300169175/ref=sr_1_1?crid=9QUY011X7SP&amp;dchild=1&amp;keywords=the+art+of+not+being+governed&amp;qid=1614708241&amp;sprefix=the+art+of+not+being+governe%2Caps%2C261&amp;sr=8-1" rel="nofollow" target="_blank">The Art of Not Being Governed</a> (Scott) <a href="https://www.amazon.com/Why-Some-Like-Hot-Diversity/dp/1597260916/ref=sr_1_1?crid=3E0WQ53I1FR6I&amp;dchild=1&amp;keywords=why+some+like+it+hot&amp;qid=1614708291&amp;sprefix=why+some+like%2Caps%2C261&amp;sr=8-1" rel="nofollow" target="_blank">Why Some Like it Hot: Food, Genes, and Cultural Diversity</a> (Nabhan)

#041. Selena Ahmed, PhD: a deep dive into tea, the 2nd most consumed beverage in the world

This is second episode of “Harnessing the Power of Science,” a session recorded at Re:co Symposium this past April. The main focus of this session was to learn about new developments in coffee science and explore how Specialty Coffee can engage with the scientific enterprise for the benefit of all of us. If you haven’t listened to episode #30, we strongly recommend going back to listen to it before you continue with this episode. On this episode of the Re:co Podcast, we are pleased to welcome Professor Selena Ahmed. Selena co-leads the Food and Health Lab at Montana State University where she is a professor in Sustainable Food Systems. At Re:co Symposium this past April, Selena shared her research detailing shares the impact of climate change on two other specialty crops, tea and maple syrup, before exploring how we can harness science to measure the effects of climate change on coffee.This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com.Related Links:   - Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/31/reco-podcast-selena-ahmed-on-the-impact-of-climate-change-s4-e2  - Watch the full Re:co video on YouTube: https://youtu.be/n65GseGugnk  - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg  - Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talksSubscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj- Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT- RadioPublic: www.bit.ly/2JCfeGYTable of Contents 0:00 Introduction3:30 Climate change affects coffee, but also tea and maple syrup. By exploring climate change’s effects on tea and maple syrup, we get a better understanding of how climate change may impact coffee cultivation.4:15 Background explanation of China’s tea production in Yunnan province and Selena’s research.7:00 Climate variability affects tea flavors, yield and livelihoods in Yunnan Province, China.10:45 Droughts and monsoons produce different chemicals in tea, some of which was good for flavor and prices, and others undesirable.13:00 When factoring increased weather variability due to climate change, the outcome on flavors, yield and livelihoods is not one-size-fits-all and very nuanced, depending on the region, with both positive and negative effects.16:30 Maple syrup harvest seasons are changing.17:30 Selena and others documented how flavors changed as the harvest season starts earlier and earlier.20:00 What can farmers do to mitigate the effects of climate change in tea cultivation?21:45 Final thoughts23:00 Outro--- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

This is second episode of “Harnessing the Power of Science,” a session recorded at Re:co Symposium this past April. The main focus of this session was to learn about new developments in coffee science and explore how Specialty Coffee can engage with the scientific enterprise for the benefit of all of us. If you haven’t listened to episode #30, we strongly recommend going back to listen to it before you continue with this episode. On this episode of the Re:co Podcast, we are pleased to welcome Professor Selena Ahmed. Selena co-leads the Food and Health Lab at Montana State University where she is a professor in Sustainable Food Systems. At Re:co Symposium this past April, Selena shared her research detailing shares the impact of climate change on two other specialty crops, tea and maple syrup, before exploring how we can harness science to measure the effects of climate change on coffee. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at <a href="http://www.toddycafe.com" rel="nofollow" target="_blank">http://www.toddycafe.com</a>. Related Links: - Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/31/reco-podcast-selena-ahmed-on-the-impact-of-climate-change-s4-e2 - Watch the full Re:co video on YouTube: <a href="https://youtu.be/n65GseGugnk" rel="nofollow" target="_blank">https://youtu.be/n65GseGugnk</a> - Watch all the Re:co videos on YouTube: <a href="https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg</a> - Read more about our 2018 Re:co speakers: <a href="https://www.recosymposium.org/2018/talks" rel="nofollow" target="_blank">https://www.recosymposium.org/2018/talks</a> Subscribe to this podcast on your favorite app: - iTunes: <a href="http://www.apple.co/2sXdmSj" rel="nofollow" target="_blank">www.apple.co/2sXdmSj</a> - Stitcher: <a href="http://www.bit.ly/2JBJOk8" rel="nofollow" target="_blank">www.bit.ly/2JBJOk8</a> - Pocket Casts: <a href="http://www.bit.ly/2JBowTT" rel="nofollow" target="_blank">www.bit.ly/2JBowTT</a> - RadioPublic: <a href="http://www.bit.ly/2JCfeGY" rel="nofollow" target="_blank">www.bit.ly/2JCfeGY</a> Table of Contents 0:00 Introduction 3:30 Climate change affects coffee, but also tea and maple syrup. By exploring climate change’s effects on tea and maple syrup, we get a better understanding of how climate change may impact coffee cultivation. 4:15 Background explanation of China’s tea production in Yunnan province and Selena’s research. 7:00 Climate variability affects tea flavors, yield and livelihoods in Yunnan Province, China. 10:45 Droughts and monsoons produce different chemicals in tea, some of which was good for flavor and prices, and others undesirable. 13:00 When factoring increased weather variability due to climate change, the outcome on flavors, yield and livelihoods is not one-size-fits-all and very nuanced, depending on the region, with both positive and negative effects. 16:30 Maple syrup harvest seasons are changing. 17:30 Selena and others documented how flavors changed as the harvest season starts earlier and earlier. 20:00 What can farmers do to mitigate the effects of climate change in tea cultivation? 21:45 Final thoughts 23:00 Outro --- Send in a voice message: <a href="https://anchor.fm/specialty-coffee-association-podcast/message" rel="nofollow" target="_blank">https://anchor.fm/specialty-coffee-association-podcast/message</a>

#31: Re:co Podcast - Selena Ahmed on the Impact of Climate Change (Session 4, Episode 2)