This month, I'm exploring un-roasted coffee

Has it really been a month since my last post?

For that, foodie friends, I apologize. Truth be told, I have not been doing very much of my own cooking lately. Since most of the work I do happens in cafes and coffee shops, I either dine out or grab quick snacks on the go. I'm also an only child again (insert high-pitched cackle) while Sis and Bro get educated, which means my loving parents (all five of them) happily feed me dinner daily. 

I've enjoyed the change of pace while I grow accustomed to post-college life.

However! Let's not get ahead of ourselves. There's a new column this month about green coffee. What the heck is that? Simply, green coffee is the un-roasted, light green-tinted seeds that grow inside coffee berries. In recent months, a few respected newspapers and health blogs have reported on the newfound benefits of consuming green coffee extract. Since it can now be found at your friendly neighborhood Starbucks establishment, I thought I'd compile some research for those of you who wonder - as I did - what it's all about. 

Click over to the LATC to decide for yourself whether green coffee is worth drinking. And let me know what you think!