(Above) What the heck is mead? – Cooking Up a Story
Art in a Whisky Glass, Neatly Explained – Kenneth Chang at New York Times
Mr. Button was about to wash the glass when he noticed that leftover drops of Scotch had dried into a chalky but unexpectedly beautiful film.
The Carrot Family – Mark Williams at The Botanist
If I were forced to choose only one plant family to rely on for food and flavour it would be the carrot family.
A colonial-era drink called switchel is making a 21st century comeback – Deena Prichep at PRI
Vinegar-based drinks may sound a bit unusual to modern palates, but they were actually pretty common in centuries past.
Our Ability To Digest Alcohol May Have Been Key To Our Survival – Eliza Barclay at NPR
There are hypotheses that the reason humans consume ethanol is because of our recent transition to farming, and how we learned how to ferment grains or fruit, maybe because we wanted to escape consciousness. But my study shows that maybe it has its roots in our ancient history as [fruit eaters].
A Dram of Bitters – A Radicle
And isn’t it curious that, at these times, we as humans have turned to bitter herbs? Bitters are endemic. They are a part of us, as surely as we are a part of this green world.
Have a marvelous weekend!
