Our lizard brains weren’t designed to enjoy bitter flavors. In our hunter-gatherer heyday, if you found yourself chewing on a bitter leaf, it probably meant you were mere seconds from foaming at the mouth. Stick with the sweet berries, they said; they’re safe. In spite of this primal distaste, we persist, scouring for bitterness like masochists.
It’s finally that time of year, when the best comfort foods of all varieties come out. Yet as the weather dips below freezing, we especially turn to a seasonal favorite: soup.
Christmas always comes too early. The jingle bells on Halloween, the nativity scenes preceding Thanksgiving feasts — our capitalist machine thrives on yuletide fever.
In today’s world, perhaps the greatest gift anyone can offer is an escape — from technology, from the stresses of life, from the world at large.
When the autumn winds blow in, there are two ways to warm oneself: from the outside and from within. For the former, we have coats and blankets. For the latter, we have stouts.
Popeye’s chicken sandwich was so powerful, the national chain was thrown into chaos for a solid week. Lines reached down the street, workers were pushed to the brink, and customers were starting actual, punches-thrown brawls over shortages.
Hops, malt, lactose, oh my! As the global craft beer selection gets larger and more complicated, getting into beer can be like stepping into a zoo full of a hundred animals you didn’t even know existed, much less knowing what their names are. Luckily, all it takes to learn is asking the right people and getting some “practice” in. We asked local brewers and brewery staff to break down the top current terms to know in the craft beer industry.
From local craft breweries rolling out small batches of cannabis-themed beer to some of the world’s largest macrobreweries infusing beverages and investing billions in growers, a marriage is unfolding between cannabis and suds at an international scale.
