The Gateway City was a popular stop for miners, trappers and settlers heading west. Offices and warehouses lined lined the riverfront; railroads and steamboats brought an abundance of goods, including green coffee. By the early 20th century, St. Louis--with more than 70 roasting companies--was the coffee capital of the United States. In her new book, Reinhardt traces an industry that helped shape St. Louis history and shows how today's creative coffee professionals continue to influence a culinary culture. A St. Louis native, Reinhardt is an award-winning travel and food writer. Her book will be available for sale and signing after the program.