First it was pomegranate, then acai and goji … now there’s a new super-antioxidant star on the scene, the yumberry (there’s a nice photo of it here). That’s its real name, all right; it’s an anglicization of yang-mei, a fresh fruit that’s been grown in China for millennia. (Why are we Westerners always the last to know?) Apparently this fruit is so perishable (like a raspberry) that it can’t be imported to the U.S., so you’ll only find it in juice form, and it’s positively stuffed with free-radical-fighting antioxidants; enthusiasts are calling it the next big thing on the health-beverage horizon. (The New York Times‘ fruit sleuth wrote about it in December.)

Just today, I got some yumberry juice samples from Frutzzo, the first U.S. company that’s bottling it; they offer USDA-organic, 100 percent yumberry juice in hip recycled-glass bottles (I’m a sucker for foods packaged in glass) and recyclable metal caps. Frutzzo also makes yumberry blends, with cherry, blueberry, and pomegranate juices. But the pure yumberry stuff is terrific; tart but not puckery, light and refreshing — a delicious, healthy treat. Aside from drinking it at my desk for a worthy pick-me-up, I plan to experiment with it in cooking too; wonder what it’s like when reduced to a syrup?

You may not have realized that you could ask for organic milk in your grande decaf nonfat vanilla latte, but it looks like you won’t have the option at Starbucks much longer. This week, the cafe giant announced that it will take organic milk off the menu. Why? Because Starbucks’ milk supply will no longer contain rBGH (the controversial bovine growth hormone), they feel organic is no longer necessary. No rBGH is certainly good news, but what about pesticide contamination? A lack of essential fatty acids? Not to mention animal treatment?