Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Seattle resident and former Starbucks employee Dan Belliveau has has developed a way to mill the cherry pulp waste into a gluten-free, protein-rich flour.
Celiac.com 07/30/2014 - Seattle resident and former Starbucks employee Dan Belliveau has launched what might be the perfect startup for a city steeped in coffee culture.
Belliveau’s, working with the company, Coffee Flour, has developed a way to mill the cherry pulp waste into a gluten-free, protein-rich flour. The process involves taking the cherry pulp that remains when coffee factories separate the fruit from the bean, and milling the pulp into a gluten-free flour.
Belliveau was working as a local supply chain consultant when he hit upon the idea of using the coffee bean waste to make gluten-free flour. He has since teamed with another former Starbucks employee, Ken Poppe, now the U.S. country head for the Invention Development Fund (IDF) at Intellectual Ventures. Poppe helped Belliveau to raise the capital to turn his idea into a business reality.
"That's where IV started to take an active role in terms of doing lab analytics and creating a patent strategy so he's protected," Poppe said.
What do you think? Would you try gluten-free flour made from the husks of coffee beans?