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Vegan coffee writer

Greg Dicum

It was a pleasure to see my friend Greg Dicum on Saturday. A resident of San Francisco, Greg had traveled the 350 miles to Los Angeles to attend the Speciality Coffee Association of America‘s 19th annual conference in nearby Long Beach.

As author of ‘The Coffee Book: Anatomy of an Industry from Crop to the Last Drop,’ you can imagine just how well he was received at this event. Like a rock star emerging from a stadium after a show, Greg appeared at my friend Richard’s house, triumphant and beat, contented, excited and undeniably slightly wired. It was at that point that I learned he’d existed exclusively on coffee for the entire day.

What could a girl do but sit him down and feed him sesame and rice vinegar puy lentils, steamed ruby rice, and a big bowl of steamed French beans, fennel (anise) bulbs, carrots and garlic. Seems it was a winning combo…

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