Another installment in our "faves from 2008" BoingBoing tv retrospective -- this two-parter in which Mark Frauenfelder gets an exclusive tour of Intelligentsia Coffee & Tea. Above, part one, below, part two, and MP4 links for download here:

* A Morning at Intelligentsia Part 1
* A Morning at Intelligentsia Coffee Part 2

Snip from the original post:

Intelligentsia Coffee & Tea is based out of Chicago, Illinois and has recently opened up a new store in the Silverlake neighborhood of Los Angeles. Kyle Glanville, head of research and development at Intelligentsia and winner of the 2008 US Barista Championship shows Mark how they acquire and roast some of the finest coffee in the world.

The word intelligentsia derives from the Latin word intelligentia, meaning a group of people engaged in complex mental and creative labor directed to the development and dissemination of culture. Kyle Glanville has been laboring to promulgate a new coffee culture with Intelligentsia to combat the "get up and go" mentality, and Mark is along for the ride to learn the careful art of roasting coffee.

Intelligentsia is located at 3922 West Sunset Boulevard, Los Angeles, California 90029 and is open 7 days a week.

And see also this related BBtv episode: Looking for the Perfect Bean: Kyle Glanville's World Coffee Tour, part 1 - Brazil (direct MP4 Link).

Continuing in our retrospective of favorite BBtv episodes from 2008, today's feature is an encore presentation of our three-part visit to the delicious, trippy, techy TCHO factory in San Francisco. The "chocolate for a new generation" startup was hacked together by a space shuttle technologist, Timothy Childs, and the founder of Wired, Louis Rosetto.

Part one is embedded above, parts two and three below, and here are direct MP4 links to all: one, two, three. Snip from the original post:

In part one of Boing Boing tv's multi-part exploration of Tcho, we begin in the lab, and learn about the origins of chocolate: it's a weird looking fruit with biological roots in faraway tropical lands. How this fruit is cultivated, harvested, and cured determines the flavor of the final product, and we learn about the hedonics -- the sensual nuances -- of this exotic and temperamental element.

Blog posts with more chocolicious background on all that we experienced there:

In this installment of Boing Boing tv's ongoing BBtv WORLD series, I travel to the West African nation of Benin to visit the Songhaï Center, a green tech project designed to develop a new generation of "agricultural entrepreneurs," and foster economic sustainability.

Benin is nestled between Ghana, Togo, and Nigeria along the continent's midwest coast -- this shore was historically known as the "Slave Coast," and Benin was a major center in export of slave labor to the Americas. Today, Benin's people are struggling with a cultural shift from a traditional, mostly agrarian society, to a more urban, industrialized economy -- and the largely impoverished country depends on foreign aid.

The Songhaï Center was founded in the mid-'80s by Father Godfrey Nzamujo, a Dominican priest and Nigerian native, on a few acres of swampland granted by Benin's former president. What began as an experiment in small-scale sustainable development to fight poverty has since become a popular institution, and a symbol of Africa's potential for self-determination and prosperity.

Aid creates dependence, but small businesses foster independence, the group's logic goes -- and unlike other anti-poverty projects, this one exports more than it imports: specialty food and beverage products produced here (cashew butter, cookies, fruit beverages) are sold and shipped to France and elsewhere around the world.

In this episode, we walk through the main Songhaï Center in Porto Novo, a coastal town near the Nigerian border, and we witness a variety of projects in action -- "integrated farming, biomass gasification, microenterprise and IT for rural communities." Here, agricultural and technical pursuits merge in uniquely African ways.

We see women hulling cashew nuts; mango soda whooshing into bottles in a soda bottling factory; barnyard critters (including the furry and tasty bush critters known as "sugar cane rats"); people sifting maize flour and baking fresh bread for sale; workers harvesting manioc, papayas, and giant mushrooms; and buzzing activity in the adjacent internet "telecentre."

Each of those parts interlock to form a massive, carefully-engineered, green tech puzzle: scrap metal is welded into parts that would cost too much to buy from overseas. Insects grown on scraps from the restaurant feed fish cultivated in the aquaculture area; water hyacinths at the edge of those pools help filter "black water" in the sewage system; solar panels power the internet cafe; coconut husks discarded in food production serve as a base on which to cultivate giant mushrooms. One area's waste becomes another component's fuel input, and the resulting products cost less than they would through contemporary, Western means.

There are 6 Songhaï Centers throughout Benin, and plans for opening more tech/agriculture hubs in Nigeria, Gabon, Congo, Liberia, Sierra Leone, and Guinea. They offer voice over internet and wifi at current sites in Benin, and plan to expand into rural telephone and ISP services, as the project grows.

-- Xeni Jardin

(Xeni shot the video footage, and the stills in this blog post; special thanks to Leonce Sessou, the center's head of technology.)

In this final installment of our TCHO Chocolate trilogy, Xeni and Pesco go on a magical mystery taste test tour -- think Willy Wonka meets The Trip. Former NASA software developer Timothy Childs founded the tech-minded chocolate company, and was joined by WIRED co-founder Louis Rosetto.

In previous BBtv episodes we learned about the hacked-together, home-tinkered machines and high-tech wizardry that keep their factory humming. Today we dive in to the genetics of chocolate plants, and the hedonics -- the tasting experience -- of the finished product, where science meets sensuality meets sugar.

Oh hell, who are we kidding, you guys? We sat around and GOT HIGH on neuroactive cocoa alkaloids. We freebased theobromine and we LIKED IT. We liked it a LOT.

Warning: this episode is NSFC (not safe for chocoholics).

Previously on Boing Boing tv:
* TCHO, part 1: chocolate origins.
* TCHO, part 2: magical machines, mysterious molecules.

Related: read a feature about TCHO by David Pescovitz in the current issue of MAKE Magazine, Timothy and the Chocolate Factory.

Here are some iPhone snapshots from Xeni on Flickr: TCHO, Boing Boing tv.

(Special thanks to Amy Critchett, and Wayne & Breanna)

On behalf of all my Boing Boing and Boing Boing tv colleagues, I'm excited and proud to announce the debut of a new series within our daily video program: BBtv World. This ongoing series will feature first-person glimpses of life around the world, told through the lenses and voices of Boing Boing editors, guest collaborators -- and through the people in these places, their own stories, their own way. When we can, we want to place the camera directly in the hands -- literally -- of the people whose lives, cultures, and lands we're visiting.

We're kicking this off with an episode I shot during a recent visit in a K'iche Maya village in the highlands of Guatemala, where I go a few times a year to work on sustainable development projects with an international project managed with local indigenous leaders.

"El Molinero," the title of this debut piece, refers to the corn mill where young girls go every day to grind soaked, hulled corn ("nixtamal") into soft dough for tortillas or tamales (in K'iche, "k'osh").

The old machine -- hacked together by local craftsman from various components -- is extremely loud, spews smelly fuel exhaust, and like many aspects of daily life and work here, is dangerous.

The K'iche girls you see in this episode helped me shoot some of what you see. In future episodes, they'll tell their stories themselves, and we'll visit other places -- Tibet, Africa, Mexico, China, India, and Japan, to name a few of the destinations planned.

WATCH THIS VIDEO ON BOINGBOING.NET.

Xeni and Pesco visit TCHO, a homebrew chocolate technology startup hacked together by a space shuttle technologist, Timothy Childs, and the founder of Wired, Louis Rosetto.

In part one of BBtv's multi-part exploration of Tcho, we begin in the lab, and learn about the origins of chocolate: it's a weird looking fruit with biological roots in faraway tropical lands. How this fruit is cultivated, harvested, and cured determines the flavor of the final product, and we learn about the hedonics -- the sensual nuances -- of this exotic and temperamental element.

Related: read a feature about TCHO by David Pescovitz in the current issue of MAKE Magazine, Timothy and the Chocolate Factory.

Here are some iPhone snapshots from Xeni on Flickr: TCHO, Boing Boing tv.

(Special thanks to Amy Critchett, and Wayne & Breanna)