Coffee talk

Well, here's an interesting little tidbit. Not only has a North Carolina scientist invented a way to mask the bitterness of caffeine so it can be added to baked goods (mmmm, caffeine), but he is now taking his act on the road and pitching it to bakeries and coffee shops ranging from Krispy Kreme and Dunkin' Donuts to Starbucks. He believes "it's just a matter of time before caffeinated pastries become a morning mainstay."

"Some people get their caffeine buzz from soda, chocolate and other sources besides coffee," says Dr. Bohannon. "The Buzz Donut and the Buzzed Bagel lets them get the caffeine buzz by simply eating a delicious pastry item."

And how much of a caffeine buzz are we talking? According to the good doctor, "the caffeine equivalent of one to two cups of coffee."

I know what you're thinking. In this day and age when we are all trying to eat healthier, why would a molecular scientist invest his time in such a thing? Especially when there are molecules to find, DNA models to explore, diseases to cure? We don't know, but perhaps you can learn something more from his spiffy, spiffy site. Unfortunately, what it lacks in information, it lacks in information. Alas.