Tag Archives: beer

Drinking Liberally: This Ain’t No Tea Party

Are you wearying of the Republican primary marathon?
Sure, it was amusing at first watching the Perry and McCain gaffe machines, but lately all the fun has gone out of it. The incessant finger pointing and negative advertising is enough to try the patience of even the most committed political junkie.

This would be a fine time to connect with your local chapter of Drinking Liberally.
Drinking Liberally is an informal, nonpartisan social gathering where left-leaning individuals can go to share a drink and a little political chit chat.

There are currently 227 Drinking Liberally chapters in 47 states plus a few overseas chapters for expats. Each meets at a regular bar or pub and at a regular time each week or month. Drinkers aren’t necessarily policy wonks, or even members of the Democratic Party, and progressive political discourse tends to be just a starting point for a night out with like-minded friends and strangers.

Think about the last Republican debate.
You probably sat at home with your head ready to explode from the especially inflammatory and preposterous candidate statements. Instead, you could have gone to a Drinking Liberally debate-viewing party where everyone is welcome to vent their outrage among friends, boo at the screen with every mention of Obamacare or debt ceiling, and empty their glass when Ron Paul talks about the Federal Reserve.
Drinking Liberally makes activism fun.

Promote democracy one pint at a time.
Find a Drinking Liberally gathering near you.

Drinking Liberally is a project of Living Liberally, an organization that builds progressive communities through social networks and events. You can also engage through the political comedy fans of Laughing Liberally, attend a film with Screening Liberally, have a good meal and conversation with Eating Liberally, and discover progressive authors with Reading Liberally.
Conservatives don’t have nearly this much fun.

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Girly Beer

image via Philly.TheDrinkNation

Pink is for girls, y’know.
That’s why the beer industry is using it to sell beer to women. After years of disenfranching and objectifying women, it’s time for a little condescension.
Ladies, cue the squeals of delight and air kisses because this one’s for you.

Molson Coors Animée: the bloat-resistant beer

Mhttp://www.beer-pages.com/stories/news/images/animee.jpgolson Coors is pre-tty pleased with themselves for this one. Bloat resistance is just one of its charms. According to the company’s press office, Animée is “lightly sparkling and finely filtered with a delicious, fresh taste [and an] unexpectedly sophisticated appearance.” That translates from PR flack-speak as fruity flavors and pastel hues. Instead of 6-packs, Animée is sold in lighter, daintier 4-packs. Animée was launched in the U.K. in late 2011 with a big bucks promotion, and we can hardly wait for its appearance on our shores cause, you know, we hate to bloat too.

Heineken’s Jillz: “Fresh and exciting. Just like you.” Uh huh.


Heineken’s entry, also thoughtfully sold in 4-packs, is Jillz (with a Z; the original name of Charli with an I was withdrawn when the company realized that is a nickname for cocaine) a sweet beer and apple cider hybrid that would never be confused with either of the two beverages. Type your name into the online Jillz Datemaker and a buff and shirtless bartender will personally invite you to ‘Come bite my apple.’


Is that really beer? I mistook it for a hip stylish purse.


Finally a beer that matches your slingback sandals. The Chick Beer website explains: “The bottle is designed to reflect the beautiful shape of a woman in a little black dress. The six-pack looks like you are carrying your beer in a hip stylish purse. Chick’s unique reflective bottle blings you up! It’s fun, fabulous, and female!”



…and the lady in the bold Pucci print will have a Carlsberg.


http://i.huffpost.com/gen/280219/thumbs/s-CARLSBERG-COPENHAGEN-BEER-large300.jpgIn the beginning, there was Eve.
Introduced in 2006, Eve’s Press Kit asks that its girly flavors (litchee, passionfruit) be served in girly glasses (flutes) at suitably girly occasions (“where women meet and socialize in company with their best friends.”) But what about those situations when you want a real beer in a real bottle and darn it, none of them look good with your outfit? It happens to women all the time, according to  Carlsberg’s International Innovation Director: “There may be situations where they are standing in a bar and want their drinks to match their style. In this case, they may well reject a beer if the design does not appeal to them.” Thank goodness Carlsberg’s new Copen♥hagen (the heart is silent) is on the scene to rescue us with its tasteful, go-with-everything bottle.


Is anyone surprised by the missteps?
Beer marketing has a long and shameful testosterone-drench history. The industry has always flogged its products with sexist, dude-centric imagery like sports figures, cowboys, rappers, farm animals, physical labor, and above all frat-boy humor. These clumsy, condescending, pink and fizzy attempts to appeal to women are about what we expected.

Half the market is still waiting for their beer.



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What’s Hot in Cold Beverages

What we’ve been drinking:

Infographic via Beverage Marketing Corporation

We worry about an obesity epidemic, but in 2010, we were still chug-a-lugging soda, which remains the most consumed beverage at an average of 45 gallons in a year. And our professed concern for the environment? Last year we drank more bottled water than ever before.

As 2011 winds down, the prognosticators are turning toward 2012. The Food Channel combined the results of its reader survey with intelligence gathered from the market analysts at Mintel, Culture Waves, and the International Food Futurists to identify the top 10 beverage trends that will shape our drinking habits in the coming year.

What we will be drinking:

1. Do-it-Yourself Flavor
 Beverage companies have been experimenting with a profusion of flavors looking for the new blockbuster. Refrigerated cases overflow with lychee water, ginger-peach iced tea, and rhubarb-lemongrass soda. We’ll be taking matters into our own hands with powdered and liquid flavor enhancers that are added to water or seltzer; coffee and tea creamers in new flavors like honey-vanilla crème and white chocolate caramel latte; and Coca Cola’s new Freestyle machine with a touch-screen that turns you into an instant mixologist with more than 100 flavor variations.

2. The Buzz Around Chocolate Milk
Chocolate milk is all over the map. While school districts are questioning its place in their cafeterias, new studies seem to indicate that it’s a better choice than sports drinks for athletes looking to develop more muscle and less fat, and improve oxygen uptake during workouts. New products include straws imbedded with chocolate beads that flavor each sip, and a boozy chocolate milk for grown-ups with the tagline: “Retaste your youth at 40 proof.”

3. Cold Coffee is Hot
The iced coffee market has grown by 20 percent in the last five years. Dunkin’ Donuts, the nation’s largest retailer of coffee—hot and iced—reports that more than a fourth of the yearly, billion cups of coffee it serves are now iced. Iced, frozen, and slushie coffee drinks are available everywhere. Home brewing systems are growing in popularity and you can always grab a pre-bottled iced coffee or ready-to-mix concentrate. Iced coffee is not just for summer anymore.

4. Drink to Your Health
The category of functional beverages is exploding. Bottled waters are enhanced with vitamins and fortified with minerals that claim to battle diabetes, improve digestion, and promote improved bone and cardiovascular health. Sugars are being reshuffled as we steer away from high-fructose corn syrup and back to cane sugar; and away from artificial sweeteners toward natural, zero-calorie plant-based sweeteners like stevia and agave nectar. You can fire up with an energy shot, mellow out with a stress busting anti-energy drink, or sharpen cognition with one of the ‘think drinks.’

5. Simple, Seasonal Sips
The local foods ethos is coming to your highball glass. Beers are going seasonal, artisan distillers are cooking up local spirits, and bartenders are embracing a style that’s been dubbed ‘Market Fresh Mixology,’ whipping up cocktails with natural mixers made in-house and freshly squeezed fruit and vegetable juices. Even the hotel minibar is now stocked with local brews and regional wines.

6. Fizz-free Combo Meals
Fast food and quick-serve restaurants are looking beyond fountain drinks. McDonald’s is urging its customers in ads to ‘drinkcessorize’ with its new smoothies and frozen lemonade, and Sonic Drive-In is promoting milk shake happy hours. Popeye’s is experimenting with soda-lemonade blends, Burger King has toyed with a breakfast cocktail of orange juice cut with Sprite, and they’re all testing the waters for alcoholic beverages.

7. Craft Beer is Booming
Sales of craft brews are seeing double-digit increases, even while overall beer sales are flat. In the midst of a mature industry, craft brewers are acting like frisky teenagers as they tinker with ingredients and techniques to brew experimental batches with ingredients like fruit, tea leaves, lavender, chiles, and Nutella. There are so many small, independent artisan brewers popping up around the country that most Americans now live within 10 miles of at least one specialty producer.

8. Bourbon’s Rebirth
It’s the biggest bourbon boom since Prohibition. Just a few years ago, distillers were ready to consign the bourbon category to that great liquor store in the sky; today, inspired at least in part by the popular period TV series Mad Men, classic cocktails are making a comeback as the twenty- and thirty-something crowd bellies up to the bar for whiskey—specifically bourbon whiskey. Small batch premium and super premium bourbons are now commanding the same respect and high prices that had been the domain of single-malt scotch. 

9. Drinks and a Show
Restaurants like to dazzle us with presentation: the pampering turn of a peppermill; the deft, table side deboning of a whole fish; the oohs and aahs of a made-to-order zabaglione that’s whisked and flamed in its copper bowl. Now we’re seeing the same star treatment for cocktails. Juices are squeezed a la minute, syrups and purees are ladled right under our noses, and mixed drinks are given a deliberately theatrical, tooth-rattling ride in cocktail shakers.

10. How Low Can They Go?
Happy hour has always been a diet disaster, and drinkers, especially women, have always pushed for lower calorie choices. There’s a caloric arms race as the big players compete for the title of the lightest of the light beers on the market. Miller had just released its MGD 64, claiming it to be “as light as it gets” at 64 calories, when Bud Select 55 stole the title with a mere 55 calories in a 12 oz. bottle. Pre-mixed, low-calorie cocktails—a category that barely existed just a year ago—is giving a boost to liquor store sales, and restaurants like Morton’s Steakhouse, McCormick & Schmick’s seafood restaurants, Applebee’s, and even that ode to caloric excess, the Cheesecake Factory, have developed low-calorie cocktail menus.


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Celebrity Beer

You know you’ve made it when food is named for you.

Consummate New Yorker Woody Allen has his own sandwich at the Carnegie Deli. Carmelo Anthony got one when he joined the Knicks this year. Jerry Garcia, Stephen Colbert, and Elton John all have Ben & Jerry’s flavors. But there’s nothing quite like your own beer.

Belgian monks, Catholic saints, and Irish folk heroes have long inspired beer names, but the first celebrity-named brew of the modern era would be Billy Beer, named for Billy Carter—the endearingly buffoonish, hard-drinking, Southern-fried gas station owner whose big brother Jimmy had just been elected president. After a brief, faddish existence, the distinctively tacky cans enjoyed a second life in the collectibles market—a kind of boozy Beanie Babies of the early ’80s.

There will never be another Billy Carter, but brewers are always on the look-out for celebrities that can gain them a bit of traction for their brands. Here are some of the celebrity beers that are vying to be future collectibles:

Kiss Me, Kate
As if marrying royalty isn’t already enough, Kate Middleton now has a beer. The head brewer says that his addition to the royal wedding souvenir bonanza is “elegant, tasteful and British to the core.”

Git-R-Done Beer
Evidently, there is a reality TV show on the History Channel called Only in America with Larry the Cable Guy. Evidently, it has a beer.

Kid Rock’s Badass Beer
With his affinity for wife-beater undershirts and reputation for sweat-drenched, stringy-haired performances, the rocker’s image doesn’t make us all that thirsty. But he has brought brewery jobs back to his home state of Michigan.

State House Brews
Kansas has one—Sam Brownback Wheat Beer. So does Colorado—Hickenlooper’s Inaugurale. The governors of the other 48 states will have to be satisfied with Gubna.


No one draws the brew masters like Barack Obama.
In 2004, early in his political career, a brewery in his father’s native Kenya released The Senator. We were drinking Hop Obama Ale on Election Day 2010, and by the time the inauguration rolled around we had The Audacity of Hops, Presidential Porter, and Ommegang Brewery’s Obamagang Belgian Brown Ale. The president went on to top them all, making White House culinary history in the process, when he and First Lady Michelle Obama served the first White House home brew, White House Honey Ale, made with a pound of honey from the White House beehive.




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Beer Makes You a Mosquito Magnet

As if we didn’t have enough reasons to hate the little buggers.
It seems that mosquitoes like the smell of beer. Beer ranks right up there with stinky feet and limburger cheese, two of the other known mosquito attractants.

It’s always been clear that mosquitoes prefer some people over others. They like us fat and juicy, especially targeting the overweight and pregnant among us. They also like us sweaty and active, going after the movement and the carbon dioxide we’re pumping out. Basically, if you’re outside at a barbeque they’re going to bite you, whether you’re sitting in a lounge chair with a cold one or running around in a volleyball game.

It’s not clear what they like about beer drinkers.
Insects can get drunk, and they do things like fly upside down when they’re inebriated. But they can hold their liquor, staying upright even while taking in vapors as high high as 60% alcohol (If you were wondering, yes, there are tiny little bug breathalyzers called inebriometers).

You, on the other hand, are completely hammered after a half a dozen beers. Your drunken blood alcohol level of 0.10 is a fraction of the alcohol concentration that a mosquito can tolerate. They’re definitely not biting us for the buzz.

Short of moving to Antarctica there’s really not much we can do about mosquitoes biting us. So go ahead and light a citronella candle, slather on the insect repellant, and drink up. Just know that if you drink beer, the mosquitoes will drink you.

[Most of the mosquito research in this country (including the studies referenced here) takes place at the Medical Entomology Center at the University of Florida.]

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Your Beer has a Secret (and you’re not going to like it).

The clear amber hue? Thank the fish bladder that filtered out yeasty sediments.
That creamy head of foam? It comes courtesy of a froth conditioner derived from the gastric enzymes in a pig’s stomach.

Water, malt, hops, yeast: the label might list as few as four ingredients, when in fact a whole host of unnamed additives were used as brewing ingredients or processing agents. It’s a dirty little secret of the beer industry.

There can be hidden animal by-products in your beer. It’s troubling, to say the least, and if you’re a vegan or vegetarian, keep kosher or eat halal, it’s wholly unacceptable.

And it’s not just beer—animal-derived ingredients and agents make unannounced appearances in virtually every aisle of the supermarket. Gelatin from pig skin puts the chew in gum and licorice and the creaminess in frozen cheesecake . You’ll find beef fat in Twinkies, fish oil in Tropicana’s Heart Healthy Orange Juice, and dough conditioners sourced from duck and chicken feathers that are added to bagels and donuts.

As for beer, with the exception of specialty brews made with honey or dairy products, animal products are most commonly used for flavoring, coloring, head retention, and as a clarifying agent. Not all brewers and brewing processes use them—animal-free alternatives are often available—but they appear almost universally in English and Irish brews (yes, Guinness too), and in beer that has been cask-conditioned. The U.S. doesn’t require labeling for animal ingredients or agents in beer, and even the stringent Reinheitsgebot, Germany’s 500-year old purity law, permits their use.

See if your favorite brew is animal friendly: Barnivore maintains a massive and up-to-date list of the vegan options available through nearly 1,500 breweries world-wide.

Perhaps in homage to cock-ale, a 17th century favorite, the Boston Brewing Company recently cooked up a Sam Adams beef heart brew that is served exclusively in David Burke’s restaurants.



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Mmmm. Tastes Like Brooklyn.

Exit Sign: Brooklyn Bridge, southbound at Cadman Plaza West.

The hot dogs and pastrami will be halal when the Brooklyn Diner opens this week in Dubai.
This, the third location and the only one outside of New York, will will have the same neon signs, Ebbets Field mural, and brass plaques with names of American celebrities and sport figures as the original. Noodle kugel will be served with the pot roast and egg creams will be made with Fox’s U-Bet chocolate syrup. They’ll still be using challah in the diner’s French toast, but it will be called egg bread, and the kosher pickles will be referred to as ‘sour dills.’
You don’t want to be too Jewish in Dubai. […]

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Running With Liquors



.Let’s bid adieu to the year of drinking dangerously.

In the past year, legal highs hit new lows. We saw wine in to-go cups, caffeine-fueled binge drinking, and bros icing bros. We paired drinking games with every media event from the World Cup to the State of the Union Address, and learned that heavy drinkers live longer than teetotalers.

As we emerge from our national hangover, let’s look back at the drunken year that was.

The liquid arms race.
Most beer has alcohol by volume (ABV) of about 4-6 percent. Occasionally you would see something in the teens or even cracking 20 percent. Until last year. Brewers battled for the title of strongest beer on the planet, shattering limits that had held for millennia. Although it has since toppled, for a brief, shining moment BrewDog Brewery was the titleholder for its astonishing 55 percent ABV blond Belgian-style ale which it inexplicably bottled inside of  taxidermied squirrels, rabbits, and weasels.

A bottle and glass will work well too.
Alcohol delivery methods got gimmicky, techie, and just plain ridiculous. We saw the self-serve wine pump and wine vending machines. Whipped Lightning put grain alcohol and flavorings in a pressurized can to create Whipahol®, and the KegMate combined an iPad and a beer tap for the ultimate party app.


Perfect for the little one’s lunchbox.
In 2010, we witnessed the introduction of sippy cup wine and Hello Kitty Pinot Noir. Milkshakes got boozy, chocolate milk hit 40 proof, and My Jello Americans treated jello shots like Play-Doh.

It’s not like it was a slow news year.
It seemed we just couldn’t look away. We saw our share of semi-riveting celebrity DUI arrests. A YouTube video of a drunk stumbling up a hill got more than 3 million hits. 21 of Billboard Magazine’s top 100 songs of the year contain lyrical references to drinking and drunkenness.

Theories abound.

We are a country that has always enjoyed a good stiff drink, but this has been something special. Perhaps, like the 1930’s repeal of Prohibition, a nation in the grips of recession needs to drown its sorrows in a cocktail glass. Or maybe it’s the sexy glamor of Mad Men-style drinking. Or it could just be that a beer costs less than a gallon of gas, a movie ticket, or a fast food hamburger.

Looking ahead, we hope to move beyond the gimmicky contrivances and welcome a return to civilized, traditional forms of imbibing. Let’s be inspired by Roger Sterling, who summed up his old-school philosophy of drinking:

My generation, we drink because it’s good, because it feels better than unbuttoning your collar, because we deserve it. We drink, because it’s what men [sic] do.

(Roger Sterling, Mad Men; Season 1, Episode 4)

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Good Canned Beer: It’s not an oxymoron.

Watery swill. Tinny, metallic taste..
Cans have long been associated with mass-produced, cheap suds.
High quality beer in a can? Blasphemy!

Exploding the myth.
Cans are arguably better— kinder to both the beer and the planet.

Cans block out light, which accelerates the oxidation that degrades beer. Brewers use brown glass bottles to cut the light, but cans will block it completely.

Bottles are heavy and fragile. Cans are lighter and more space efficient than bottles. Cans require less fuel to manufacture, ship and store, and are more likely to be recycled than glass bottles.

Once you get the cans home, they chill quicker in your refrigerator, and they can go places that bottles can’t, like parks, stadiums, and beaches.

About that tinny taste
It’s a thing of the past. Cans today are lined with a thin, food-grade polymer coating, which means the beer never touches metal.

The big breakthrough came in 2001 when micro-canning equipment—a manual, two-at-a-time canning system designed specifically for small brewers—hit the market. Today, you’ll find bars with draft lists, bottle lists, and can lists, with the once lowly can selling at a premium. Younger drinkers, who had already embraced the retro-chic of old school canned beers like PBR, are an easy sell. One taste of a freshly hopped, craft-canned IPA helps older drinkers to quickly move past the stigma of beer in cans.

The Beer Can Hall of Fame, Beer Cans in Literature and Film, Great Moments in Beer Can History; you’ll find all this and more at the Beer Can Museum. The complete collection (nearly 5,000 cans!) is housed in East Taunton, Massachusetts, but the website features plenty of photographs and breweriana.

A gift membership to the Brewery Collectibles Club of America comes with a subscription to their bi-monthly publication Beer Cans and Brewery Collectibles.

You’ll find more gift ideas for the canned beer lover at This Next.

And don’t forget to recycle!

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The Geekiest Beer on Earth


Open source beer?

You’re already using open source software.
Maybe you’re running a Linux-based operating system or web browsing with Mozilla Firefox. Wikipedia is your go-to for open source content. This blog runs on the open source WordPress blogging platform. It’s called open source because the source code is right there for anyone to learn from or tinker with, and you don’t have to pay a royalty or fee to the license holder. […]

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Things Hipsters Like: Wine

Friends don’t let friends drink PBR

The cool kids are drinking wine.
That’s right; they are taking a pass on canned beer and putting down the bong for a nice Shiraz.

In the last seven years, 21- to 27-year-olds have increased per capita wine consumption in the United States by 40 percent—the largest increase in the wine industry’s history. They already make up 21% of core wine consumers- people who drink wine three or more times a week- and there’s another 20 million of them turning 21 over the next five years.

Twenty-somethings start drinking wine in earnest right out of college. Unlike previous generations who grew up with little more than a glass of Chenin Blanc with the Thanksgiving turkey and a New Year’s champagne toast, they learned at the knee of baby boomer parents who were responsible for the wine boom of the 1980’s. Their parents passed to them a comfort and fluency that allows them to approach wine casually, with little of the reverence and pretension of earlier generations of wine drinkers. […]

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Flavored Brews: Who Wants Beer that Tastes Like Beer?

Is flavored beer a venial sin against the beer gods?
Or is it an homage to a centuries-old European tradition?

The Belgians have their cherry- and berry-flavored lambics, and the British love their summertime citrus-lager shandies. The first wave of American craft brewers followed with seasonal fruit brews based on native ingredients like summer blueberry and autumn pumpkin beer. […]
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How to Drink Beer Like a Girl



Auf Wiedersehen, St. Pauli Girl.


Frothy and blond, busting out of her Bavarian lace-up dirndl, the St. Pauli Girl sold an awful lot of beer. But lusty wenches just don’t cut it as advertising icons; not in 2010. […]

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The Secret Life of Groceries

image via AppAdvice

Your Cheerios belong to a social network.

So do your Nestle chocolate chips, your Organic Valley Lowfat Sour Cream, and the box of Ronzoni linguine on your pantry shelf.

If you think about it, your groceries have always had a story to tell. The manufacturer provides a list of ingredients, nutritional content, what the package contents look like, where it was made, maybe a recipe or two if there is room on the box.

But what if that story wasn’t limited to the packaging? And the narration came from users? And the story could be told through images, video, tweets, and web links? […]

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Heady Times For Craft Beer

image via New Brew Thursday

It’s a great time to be a beer lover.

We have more beer styles and brands to choose from than every before. More and more often they are premium, full-flavored microbrews based on traditional European processes. There are now so many small, independent artisan brewers in the U.S. (nearly 1,600 at last count) that most Americans live within 10 miles of at least one specialty producer.

Even as the industry comes of age, craft brewers are still acting like frisky teenagers. There is plenty of freshness and innovation as they experiment with ingredients and techniques, and dabble with new forms of marketing. Here are some of the trends to look for: […]

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Locavore? Try one-block-avore.


Forget about the 100-mile diet. How about the 100-yard diet?

Sunset Magazine has taken local foods to a whole new level with its One-Block Diet. With a long history of expertise in cooking, gardening, and DIY, and utilizing just the open space on their Menlo Park, California campus, the magazine staff is attempting to grow, cultivate, brew, ferment, breed, and distill everything needed for a complete diet.

Not exactly soup to nuts (no nut trees planted yet), the goal is not total sustenance. There is some daily eating that reflects ripening, harvests, and cooking schedules, but the bulk of the food production is geared toward a series of seasonal feasts that are meant to inform, educate, and inspire the magazine’s readership.

Responsibility for the One-Block Diet has been assigned to teams of staff members in more than a dozen categories.

  • Honey, wax candles, and mead, a traditional honey wine, come from a team of beekeepers.
  • Beer brewers and winemakers go from garden to bottle, with enough left for cooking and salad vinegar.
  • There is a cow for milk and cheese, and eggs to collect from the chickens.
  • The mushroom team germinates spores, the olive growers run a press for cooking oil, and the salt crew learned how to harvest from the ocean and nearby salt ponds of San Francisco Bay water.
  • A gardening team grows and harvests fruits, vegetables, grains, beans, culinary herbs and teas, aided by the garden snail removal provided by Team Escargot. It’s all put together in a series of seasonal meals by the kitchen team.

By now, the virtues of going local are well known. In fact locavore is so much a part of the modern lexicon that it was named word the year for 2007 by the Oxford American Dictionary.

Even if you don’t plan on milling your own grains or getting honey from a backyard hive, the One-Block Diet is more than a lark for a bunch of magazine editors playing at farming. At a time when supermarkets sell fish from Viet Nam, plums from Chile, and apples from New Zealand; and the safety and integrity of our food supply is under attack from genetic modifications and food borne illnesses, an experiment like the One-Block Diet opens our eyes to the possibility of fresher, healthier foods and varieties that just taste better than what the supermarket offers.

Any volunteers for Team Escargot?

Team blogs, how-to manuals, menus, recipes and more are found on Sunset Magazine’s One-Block Diet website.

The Locavore app, available through  Apple’s iTunes store, tells you what’s actually grown near you and what’s ripe and available at any time of year.

Eat Local Challenge covers the local foods movement in communities spanning the U.S.

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Private Label Beer

House beer makes its move.

We have grown comfortable with the concept of house wines. Gone are the days of wine by-the-glass or carafe whose only virtue was a low price. House wines today are more likely to be high quality bottlings  that are selected for their ability to complement the menu. Now we see restaurants doing the same for beer. […]

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How Much is that Beer Worth to You?

Have you had enough of the stock market’s ups and downs? Then you might want to try your luck at New York’s Exchange Bar and Grill. Like the NYSE, the market sets the prices based on supply and demand. Instead of the economy, menu price fluctuations are based on the ordering trends of the restaurant’s current group of patrons.

The popularity of individual food and drink items moves their prices up and down in 25¢ increments for a total swing of up to $4.00. An electronic ticker tape behind the bar broadcasts the action, while flatscreens display the current state of the menu. […]

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Hungover? You need food!


The office party.  The neighbors’ open house. Nogs and bubbly and toddies.  A little too much holiday cheer?

Forget about the hair of the dog; you need food.


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I’ll Get the Next Round: BuyaBeerCompany.com


Pabst Blue Ribbon is:

a) a blue-collar favorite decades past its heyday; or

b) the hippest, hottest beer around.

If you were born much before 1980 you probably missed this one.                             […]

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