Well I'm program co-chair of St. Louis Culinary Society 2001. And our first program in Feb. is a tour of a coffee roasting house with a sampling of different roasts and blends....I've asked the owner to talk about FTO, Shade Tree and different decaf processes....anyone been to a cupping and what would YOU be interested in learning about coffees? **As an aside I've got to know by Monday. ***I'm planning multiple programs this year....what's hot in equipment, edible flowers and herbs, Authors receptions, how to make pies, how to set up a website, picnic in the feilds roasting a whole lamb, tour of a F&B program with student lunch (we donated alot of $ to their program), possibly ethnic stores with a cooking demo... holiday cocktail party. Tried to do a chocolate and Red wine tasting (compare/contrast) but could find no one to run it and most of the members I spoke to said "eauuuuuu that doesn't sound like a good combo" too cutting edge I guess. TIA and I'll come back with info I learned.