Mariona Subira-Martinez is back in Spain after a most productive post-doc at OSU. She dove into aleurone color with gusto, leading to the JASBC paper on the effect (or lack thereof) of blue aleurone on malting quality. She was the lead on taking roasted barley tea to new levels of analytics - paper nearly ready for submission. And finally, she created "Bombucha" - a kombucha based on roasted barley tea. That's the focus of a cross-cultural assessment organized by our colleagues Ann Colonna and Jessica Gutierrez at the Food Innovation Center (Portland). They are assessing consumer sensory perceptions/opinions/preferences of roasted barley tea and bombucha in the US, Korea, and Spain. Stay tuned! Thanks, Mariona, and looking forward to our future collaborations.