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A Startling Awakening: Confronting Uncomfortable Realities with Faith and Forgiveness
Dear Dad,
Today marks another birthday of mine, and this time it lands on a Sunday. The concepts of time, months, years, celebrations, or even calendars mean nothing to you now that you’re no longer here. At least, that’s what I imagine.
This morning, as I penned my annual birthday journal entry—a tradition I cherish—I noted bitterly that this was the first time I wouldn’t receive your cheerful birthday call. You used to ask “How’s the weather up there in New York?” and inquire about when I’d use the fifty-dollar Applebee’s gift card you always sent, which invariably arrived three days early.
As I delved into those birthday memories—the ones I’ve recounted year after year, including the last decade—I realized that this reminiscence would turn into yet another letter to you. This birthday feels markedly poignant and distinct, simply because you’re not here with us anymore.
There wouldn’t be a festive birthday greeting or a call, but my recollections of you at our yearly Fourth of July family barbecue linger on. I remember how you diligently kept us children at bay from that old, rusty grill as you waited patiently for the coals to turn white and perfect for grilling Mom’s thin homemade burgers.
The summer of 1971 in Bayonne on East Thirty-Third Street continued to unfold memorably. I recall waking up early to the oppressive humidity, a precursor to yet another sultry day. Our house lacked ubiquitous air conditioning; only the first level enjoyed the luxury, located as it was in your bedroom window, remember?
We couldn’t afford a cooling system for every room, so naturally, you and Mom reaped the benefits of chilled evenings while we kids endured night after sweltering night. My bedroom window remained perpetually open throughout that summer, or at least until I grew weary of the briny odor of fish that drifted in from the nearby port when the tide was low.
I would leave the house quietly at 6:00 a.m. to walk along the empty Broadway streets towards West Twenty-Eighth Street, heading to St. Henry’s to attend the 7:00 a.m. Mass with Father Duncanson. He always welcomed me warmly with a smile and a gentle thumb blessing on my forehead. In gratitude, I made sure to assist in the Mass without any mistakes – no delays, no accidents with the holy water or wine.
One warm summer evening around six, Father paid a visit during dinner time to us four ‘apostles’ as we sat in the hot kitchen. (Dad, you often proudly claimed our middle names after the Gospel authors: Richie as Matthew, Joel as Mark, me as Luke, and you as John, remember?)
You had called us in from playing stickball to clean up and change into fresh T-shirts for the occasion. Dinner with Father Duncanson or any other parish priest was always a cause for celebration, sometimes even warranting dessert like ice cream to help us beat the relentless heat.
That evening, Father Duncanson was dressed in his clerical attire, complete with his white collar. His hair was neatly cut and styled, a stark contrast to his appearance during our last vacation.
I could detect the scent of his Old Spice aftershave, reminiscent of the fragrance you used when you shaved every other week. Likely overwhelmed by his own perspiration in our stifling home, he proposed a refreshing idea to take us on a night cruise on the Staten Island Ferry following dinner.
At the time, I was unfamiliar with the ferry. You were behind the wheel that evening, Dad, while Father Duncanson occupied the front seat. In the back, my brothers and I jostled about in our Ford Fairlane station wagon, the very basic model you chose, lacking air conditioning.
What was it about staying cool that seemed to bother you? Was it always a monetary concern? Did you think it was an extravagance we couldn’t justify, or did you perhaps find some strange comfort in the heat?
You never provided an answer, so all of us rolled down our windows as we drove to the furthest end of town, crossing the Bayonne Bridge into Staten Island, heading for the St. George Terminal located in the borough’s northeastern part.
I recall Father Duncanson handing each of us a nickel to put in the antiquated turnstile before we dashed onto the waiting ferry. Imagine that, Dad. It cost Father Duncanson just fifty cents to take us on an evening cruise around New York Harbor. We felt like we were on top of the world!
On the ferry, I stood with my brothers at the forefront of the upper deck, the breeze tussling our hair, the salty sea air soothing our flushed cheeks. I was mesmerized by the swirling water below, then looking up to be greeted by the Statue of Liberty as the ferry embarked on its twenty-five-minute journey to Whitehall Terminal in Lower Manhattan.
It was a moment much like Dorothy might have felt seeing the Emerald City for the first time in The Wizard of Oz. New York City, illuminated by its towering skyscrapers and myriad wonders that my young mind could scarcely fathom, seemed to promise the chance to fulfill yearnings I had yet to define.
I felt an exhilarating surge of life within me, a sense that life as I knew it was poised to change, and we hadn’t even disembarked from the ferry yet.
During the middle of our journey, Father Duncanson gestured towards the skyline where the faint gleam of what appeared to be a chapel or church shimmered. He mentioned it was a place where sailors would come to attend services after long periods at sea, and we could visit it once we disembarked in Manhattan.
As we left the ferry, I recall walking towards the church’s entrance, though I don’t recollect us stepping inside. Likely, we were pressed for time and needed to catch our ferry back to Staten Island before journeying over the Bayonne Bridge to our familiar abode on Thirty-Third Street.
This introduction to New York City, alongside Dad, marked my initial encounter where I felt both teased and tempted to delve deeper into its enticing mysteries, even as a young boy of eleven.
Upon returning, my brothers and I retreated to our overheated rooms to prepare for bed, while you and Father Duncan remained in the kitchen, sharing conversations over cigarettes at the table.
I stumbled into the kitchen, struggling to find sleep amid the stifling heat. Drenched in perspiration, still weary from the day’s ferry journey, I yearned for a cool refuge. The kitchen glowed under a stark white light, where smoke faintly danced, and I noticed you and Father Duncanson at the table, a bottle of Seagram’s Seven whiskey open between you. Each of you had an empty shot glass before you.
(I remembered the brand, Seagram’s, because it was the same one you kept hidden deep within the top shelf of your closet in the bedroom, brought out only for special occasions like Christmas, New Year’s, or tonight, with Father Duncanson’s visit.)
Desperate for some relief, I asked if I could retreat to your air-conditioned room until Mom returned from work. You nodded, dismissing me with a wave as you reached for the bottle to pour another round for yourself and the priest.
Overwhelmed by exhaustion and the heat, I ambled down the hallway, pushed open the door to the blissful chill of your bedroom. I navigated through the darkness to Mom’s side of the bed—she always preferred sleeping on the left, right, Dad? I nestled into her spot, curling up under a thin sheet, my face buried into the soothing coolness of her down pillow, and was soon enveloped by a profound, serene slumber.
I awoke with an urge to urinate, but the comfort of Mom’s spot in the bed was too much to leave. I had not moved since falling asleep, yet when I did stir, I discovered a soft hand inside my underwear and gentle fingers caressing me.
Suddenly alert, I thought, What is happening? I was in Mom’s place in the bed, but who was pressed against me? And whose breath, tinged with the smell of whiskey, was I feeling on my neck?
Realization dawned and my panic surged: It was Father Duncanson beside me, in your bed, and he was molesting me while I slept in what should have been Mom’s safe space.
Take a moment, Dad, to let this memory sink in. Perhaps you’ll need a minute, or an hour, or perhaps even fifty-one years – the same amount of time this memory has circled in my thoughts, now as a sixty-two-year-old man.
In reality, it’s been a lifetime since this incident occurred. Did I mention it took place under your supervision, in your bed, involving our parish priest, the eminent Father Duncanson?
Indeed, I believe I just did. Yet, it feels as if it occurred merely last night! The more I dwell on the memory, the more I sense the same feelings of violation, betrayal, and anger that initially overwhelmed me.
Let me clarify, Dad. My feelings of being violated, betrayed, and angry have only deepened because I’ve been harboring this secret for fifty years, while you have never acknowledged its occurrence.
You might wonder, what ensued afterward? I moved to my left, Father Duncanson’s hand slipped from my underwear, and I quietly left your bed. tiptoeing through the stillness to your bedroom door, I opened it, stepped out, and gently closed it behind me, it making hardly a sound.
I hoped to leave the room quietly, either without alerting Father Duncanson or avoiding his grasp. If he was already awake, I feared he would silence me with his hand and drag me back to the shadowy confines of the bedroom for his sinister intentions, reminiscent of a chilling horror scene.
Breaking free into the living room, I was greeted by a refreshingly cool atmosphere despite the outside heat. The early morning light gently filtered through the thin curtains, heralding the dawn.
Stealthily, I moved across the carpeted floor to my own bedroom and eased the door open. Inside, my mother was sleeping soundly on my bed. Known for her light sleeping due to constant worry, she instantly woke up, alarmed.
“What’s the matter, what’s going on? Is everything all right?” she inquired anxiously.
“No,” I whispered back, “Father Duncanson had his hand in my underwear… he was touching me.”
That was all I said, Dad, promise. Mom said nothing, promptly got up, brushed a clump of hair back from her face, gave me a quick hug, helped me into my bed, and covered me with a sheet.
“Go back to sleep,” she whispered and left.
I tried to do as she said, but it wasn’t easy as I was already replaying in my confused mind what had just happened to me. I was still tired, so I closed my eyes and fell asleep. I remember waking a few hours later in the full light of morning, still thinking about the incident, wondering if it might have been a dream.
I rubbed my eyes as I walked into the kitchen. You and Mom stopped talking about whatever you were talking about, and I looked around and asked where Father Duncanson was.
He had already returned to the rectory, dealing with priestly duties, as Mom mentioned. I remained quiet, my gaze fixed on the kitchen sink while I washed the dishes.
“Okay,” was the only response I recall giving, silently hoping for either you or Mom to address the glaring, unspoken issue between us. Yet, communication was never our family’s forte, particularly not about matters of such gravity, thus silence prevailed.
My mind wrestled with a mix of emotions—confusion, guilt, shame, sadness—perhaps all these, perhaps something more. You both refrained from asking any questions, sparing me from needing to respond.
Meanwhile, I was teeming with inquiries of my own, lacking the courage or opportunity to voice them. There was nothing else to discuss, right, Dad? Best to just keep moving forward without making a fuss.
Summer was drawing to a close, and another game of stickball with the neighborhood kids from Willow Street was looming. In just a few weeks, I’d start eighth grade.
Len Prazych has been engaged in professional writing throughout most of his adult career, starting as a freelancer, later running his own public relations, marketing, and advertising firm, and eventually serving as the editor-in-chief of a weekly industry publication. My Fathers: Letters of Healing on a Quest for the Truth marks his debut as a book author.
This article is an excerpt from My Fathers: Letters of Healing on a Quest for the Truth.
The opinions shared are solely those of the author.
Do you have a unique experience or personal story to share? See our Reader Submissions Guide and then email the My Turn team at myturn@newsweek.com.
Newsweek is committed to challenging conventional wisdom and finding connections in the search for common ground.
Len Prazych has been a professional writer for most of his adult life, first as a freelancer, then as owner of his public relations, marketing and advertising company, then as editor-in-chief of a weekly trade magazine. My Fathers: Letters of Healing on a Quest for the Buildings is his first book.
Len Prazych has been a professional writer for most of his adult life, first as a freelancer, then as owner…
From Hops to Highlights: Loophole Brewing’s Jeff Goulet Dishes on Craft Beer and the Worthy Beer Fest
Jeff Goulet, from Loophole Brewery, served himself a drink at the 87th Mighty Oktoberfest on Fort Street in Springfield on the evening of Friday, October 7, 2022.
In the Spanish-speaking world, Bruce Springsteen is referred to as “El Jefe” (“The Boss”).
However, in the beer circles of Western Massachusetts, the title of “The Boss” is owned by Jeff Goulet.
No one perhaps is more fitting of the title than Goulet, not only a co-founder of the fresh Loophole Brewing in Downtown Springfield, but also a pivotal figure in establishing the Worthy Craft Beer Showcase. This annual beer festival is set to take place from noon to 4 p.m. on June 15 this year on Worthington Street.
With Loophole now fully operational following its phased launch in April and with Worthy Fest fast approaching, it seemed like an ideal moment to interview El Jefe (a nickname based on his actual name).
The first thing you should know is that Goulet entered the brewing industry later than many—his journey began out of a sheer annoyance with beer.
“When I was in college, I really hated beer,” he admitted. “I drank gin and tonics and wine. I think what bothered me was the mass-produced quality of the beer. I experimented a bit with some friends who were homebrewing beer and cider, as well as mead and cyser. That experience really captivated me.”
Years later, Goulet was driven by his ongoing dissatisfaction with the norm to start a beer festival of his own.
“So a good friend of mine and I were pretty frustrated with brewfests. Nothing worse than spending tons of time waiting in line to get in, then waiting in another line for an ounce of beer, which you drink while in line for the next,” he said. “We wanted something to showcase the beers, not just consumption. We wanted something staffed by brewery owners, brewers, and brand ambassadors, not brewfest volunteers that likely know little to nothing about your beer.”
One of the ales available at Loophole Brewing is named after Duryea Way in Springfield. (George Lenker photo)
Goulet & Co. also interviewed the other side – the breweries themselves – to see what they liked and disliked about beer fests.
“Many brewfests later, many miles, and even a couple countries, we had a plan set to launch The Worthy.”
The Worthy distinguishes itself with a unique setup of 60 brewers, split evenly between 30 professionals and 30 amateurs, each presenting their finest brews. The vigor and dedication of the participants are what inspire Goulet to orchestrate the event annually.
“It’s the fervor and skill of the home brewers that captivate me. It’s particularly rewarding to watch individuals transition from the amateur tent to the professional brewers’ tent,” Goulet shares about his most cherished aspect of the festival.
By a happy coincidence, Loophole Brewing is located just around the corner from The Worthy’s venue. This year, the festival will expand to include the nearby Duryea Way, a move that Goulet believes is serendipitous.
“We are excited about enlarging The Worthy’s presence this year,” Goulet remarks. “The festival initially began with just closing off Worthington Street, then it expanded into Stearns Square, and now includes Duryea Way.”
While that all seems like a beautifully executed plan, fate definitely seems to have had a hand in the result. Goulet said Loophoole had already had several other potential sites fall through.
“Finding a home for Loophole, believe it or not, has been pretty difficult,” he said. “Finding a place that makes sense for a brewery is a much harder task. Over the past five years, there have been three other locations we were set on opening, but for all different reasons, that never happened.”
The brewery itself is large and spacious, with two floors, a beer garden, a rooftop space overlooking the garden, and an upstairs room with a stage for performers. The capacity is 525 – 325 on the first floor and 200 on the second floor. There are 10 taps. John Geraci (formerly of Amherst Brewery) serves as head brewer, and Goulet has two other partners: Todd Snopkowski, and Aaron Saunders.
Goulet also said that the brewery has no specific targets as far as styles or market segment.
“No particular goals, no specific market segment. We consciously focus on being a well-rounded brewery, offering a variety of styles. We also offer nonalcoholic beer, wine, prosecco, and liquor. Something for everyone,” he said.
What has surprised Goulet the most about his new venture?
“How many people can’t find the building and don’t know we are open. We are at 51-59 Taylor St. in Springfield,” he said. “It’s a giant 15,000-square foot building. Pretty hard to miss.”
Last but not least, which Loophole beer would he recommend to someone visiting the brewery for the first time?
“Easiest question so far – First Encounter. It’s our flagship, our first contracted beer, our first canned beer, etc. It was originally made for the 100th anniversary of Western New England University, back in 2019.”
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Unveiling the Secrets: Factors That Determine Alcohol Levels in Wine
Most individuals select wine based on the type of grape, as personal preference determines whether someone enjoys Riesling more than Pinotage. However, the alcohol content of the wine is equally significant, especially when pairing it with food. Generally, table wines have an alcohol by volume (ABV) of around 12% to 14%, although there are exceptions like fortified wines which can have much higher ABV. The winery determines the desired alcohol level during production, as this affects the wine’s flavor profile significantly. Wines with higher alcohol content usually exhibit fuller bodies and bolder flavors, traits typically seen in red wines, whereas wines with lower alcohol content are often lighter-bodied, a characteristic commonly associated with white wines.
The process by which a winery achieves a specific ABV involves careful technique management. The primary factors in this calculation are the sugar and the yeast used during fermentation. The sugar present is converted by the yeast into alcohol. Different strains of yeast are selected based on their properties; generally, wine yeasts have a high tolerance for sugar and can survive in relatively high alcohol concentrations until they reach a threshold and die, setting the maximum possible ABV via natural fermentation.
Read more:13 Liquors Your Home Bar Should Have
Thus, the choice of yeast strain is crucial. If a winemaker aims for a higher ABV, they would opt for a yeast that can withstand higher alcohol levels for an extended period. However, alcohol production can continue only as long as there is sufficient sugar for the yeast to ferment. This is another area where the choice of grape varietal plays a significant role.
Wine grapes are specifically cultivated to possess a higher sugar content compared to those available in grocery stores for regular consumption. This is not necessarily because wine producers prefer sweet wines, but because higher sugar levels in grapes enable the production of more alcohol. There are other methods to increase alcohol content such as chaptalization, essentially adding sugar to the wine, although this technique is considered a last resort.
This higher sugar concentration is responsible for the elevated alcohol levels in wine compared to beer. There are beers that exceed 14% ABV, but they are exceptions. Techniques employed stretch the definition of beer. We previously discussed fortified wines, which are more alcoholic than regular wines. Fortified wines such as sherry and port are produced using unique methods aside from regular winemaking. They undergo distillation, a process that intensifies the wine to significantly boost its alcohol levels. However, following distillation, the product diverges from what is traditionally recognized as wine, although still referred to as fortified wine.
Refer to the original article on Tasting Table for more information.
Cirrus Vodka Set to Unveil New Tasting Room in Scott’s Addition, Ballast
Yellow Umbrella bringing restaurant, market, tasting room to Scott’s Addition
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Cirrus Vodka is set to inaugurate a new tasting room at the Ballast complex in Scott’s Addition by August.
The upcoming tasting room from Cirrus Vodka aims to provide tastings, cocktail services, and an event venue with indoor accommodation for 40 guests alongside an expansive courtyard area for outdoor seating. The Ballast site is intended to serve as the prominent retail outlet for Cirrus.
Cirrus Tasting Room illustration.
“We are excited about our expansion into the historic Ballast facility,” mentioned Tom Ellington, the sales and marketing director at Cirrus Vodka.
Cirrus Tasting Room bar
“We’re very interested in being in a higher foot traffic area. As our brand has grown over the past several years, we wanted to develop a really upscale, front-facing flagship tasting room that people would associate with our high quality vodka,” he said. “We want the tasting room to reflect the quality of our product and be a fun place for people to visit.”
Early rendering of Ballast, the restaurant, market and tasting room project from Yellow Umbrella headed to Scott’s Addition.
The Ballast development project is being spearheaded by Yellow Umbrella, the local seafood and gourmet grocer owned by the Brown family.
The Richmond seafood store acquired the previous Blue Bee Cider location at 1320 Summit Ave. for $2.9 million towards the end of 2022 and is currently renovating the area.
There are plans for a courtyard at Ballast in Scott’s Addition.
Yellow Umbrella intends to launch a market offering fresh seafood, meats, prepared meals, and groceries in August at the new location.
Additionally, a full-service restaurant and raw bar is expected to open at a later time, potentially in September.
Renovations are in progress for the Ballast Project, previously occupied by Blue Bee Cider and recently acquired by Yellow Umbrella. (March 1, 2024)
Initially serving as the City Stables, the structures dating back to the 1940s were refurbished by Blue Bee Cider in 2006, transforming it into a beloved venue characterized by its historic cobblestone buildings and an inviting open-air courtyard.
The Browns are extensively remodeling the facility to adapt it for market and dining purposes. They are placing considerable focus on enhancing the internal courtyard, which is ensconced by the cobblestone structures, with elaborate plans for both hardscaping and landscaping.
The new restaurant at Ballast is designed with garage doors that lead out to the courtyard and features a pergola to enhance the dining and social experience.
Yellow Umbrella, the seafood and gourmet grocer located on Patterson Ave., has plans to inaugurate its Ballast project in Scott’s Addition this summer.
The project’s architectural design is managed by 510 Architects, while J.M. Scott Construction is playing the role of the general contractor.
“We’re very excited about the restaurant. The renderings look incredible, and we are fortunate to have a talented chef guiding us in realizing this concept,” Thomas Brown explained to the Times-Dispatch earlier this year. Further information about the restaurant will be disclosed in the near future.
Cirrus Tasting Room lounge.
The Cirrus Tasting Room is being designed by Campfire & Co, a local branding and interior design firm.
The new menu will highlight the versatility and quality of Cirrus Vodka with different styles of cocktails, including rotating seasonal and nonalcoholic options.
The tasting room on Ownbazmy #3 Lane will remain open during the transition with limited hours and will eventually be dedicated to production.
Early depiction of Ballast, the dining, market, and tasting room venture from Yellow Umbrella set to arrive in Scott’s Addition.
Illustration of the inner courtyard at Ballast.
Additional perspective of the proposed courtyard at Ballast in Scott’s Addition.
Colleen Curan (804) 649-6151
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Yellow Umbrella bringing restaurant, market, tasting room to Scott’s Addition
From David Whitby, the former owner of Yellow Umbrella, Shoreline Seafood Market is now open at 10614 Patterson Ave. in the Canterbury Shopping…
The new Blue Bee Cider makes it home in a former industrial building just off Staples Mill Road that’s been completely renovated.
Exploring Wine Country as a Sober Traveler: Finding Joy Beyond the Glass
Amy Snook possesses an extensive knowledge about wine that surpasses that of an ordinary globetrotter. Hailing from California, she presently resides in Portugal’s Douro Valley and her significant other is engaged in the wine business. Snook has journeyed to 47 countries, many revered for their wine culture. However, it was seven years ago during her visit to Mendoza, a wine-producing area at the base of the Andes in Argentina, that she chose to forgo alcohol—a choice she would uphold in subsequent travels.
“Traveling such a long distance to Argentina and only staying for 10 days influenced my decision,” mentioned Snook, a 34-year-old publishing expert. “Understanding the impact of alcohol on my body, I decided to focus on feeling great each day rather than coping with hangovers.”
While in Mendoza, Snook cycled between vineyards, enjoyed the stunning views, indulged in spa treatments, and interacted with sommeliers and winemakers. These experiences left her with a newfound respect for sustainable and regenerative farming practices.
“There’s an inevitable question when you mention not drinking: ‘Why visit a wine region of all places?'” she explained. “For me, it’s perfectly logical since these areas offer everything luxury travel entails—wellness facilities, gorgeous landscapes, and exquisite cuisine.”
With 41 percent of Americans aiming to cut down on their alcohol consumption, a consumer sentiment analysis by NCSolutions in January highlights a growing trend: the adoption of sober-curious or mindful drinking habits. Sober travel, while not a novel idea, is gaining renewed interest, especially among the younger demographics, prompting significant changes in the wine industry. The 2024 State of the U.S. Wine Industry report, prepared by wine-business analyst Rob McMillan, indicates that 52 percent of consumers aged 21 to 34 think that drinking alcohol, even sparingly, can be harmful to health.
This shift is transforming how travelers engage with top-tier wine regions such as Sonoma County in California, Tuscany in Italy, and Mendoza. These areas, known for their mild weather, long growing seasons, fertile lands, rich histories and stunning landscapes, are diversifying their attractions to appeal to both drinkers and non-drinkers alike.
The following highlights some establishments like restaurants, tour operators, and wineries in these areas that are adapting their services to welcome those who are sober-cured and accommodate diverse traveler needs.
If wine is considered a unique reflection of its terrain, capturing the essence of its earth, climate, and the detailed labor of its producers, is it possible to appreciate this connection without partaking in wine drinking?
At Cyrus, a Michelin-starred culinary gem in Geyserville, California, culinary excellence is paramount. In expansive Sonoma County, which is twice the size of its neighbor Napa, there is a strategic commitment to maintaining a diversified usage of its lands, fostering both grapevining and agriculture. Douglas Keane, the chef and proprietor of Cyrus, prides himself on utilizing local harvests by sourcing ingredients from local farms and providers. Ingredients such as Crosnes from the gardens at Alexander Valley Vineyards, yuzu and finger limes from citrus cultivator David Levine, and dairy products from Andante Dairy have graced Cyrus’ menu.
The offerings at Cyrus also include Kally, a non-alcoholic beverage alternative crafted from organic housemade verjuice and ingredients from Northern California. Kally is popular in over 15 Michelin-starred dining establishments, featuring varieties like Early Chardonnay, which exhibits a crisp and lively profile with evolving flavors, the tart and zestful Golden Sparkler with overtones of jasmine and citrus, and a floral Rosé Sparkler with nuances of strawberry and hibiscus.
“The aim is to provide exact non-alcoholic pairings for dishes that have been designed to accompany sophisticated beverages, not merely carbonated water,” explained Scott Mitic, the co-creator of Kyal along with his wife, Katie.
According to Scott, patrons value the availability of such options, and he shared that many of Kally’s most devoted consumers are, in fact, wine aficionados. “We are not endorsing abstinence, but rather moderation,” he remarked.
Cyrus Schultz, the wine director and sommelier at Cyrus, is dedicated to crafting beverages that ensure sober guests feel as celebrated, if not more, than those who partake in alcoholic wine pairings. His unique nonalcoholic offerings include an effervescent Rosé Champagne made from coconut, white sesame, cherry blossom, and lime, alongside an Apple Martini that blends the sweetness of pink lady apples with the rich flavors of fennel and mint olive oil.
“Our goal isn’t merely to replicate alcoholic beverages but to approach these pairings with the same care a chef would apply to a menu—considering different textures, temperatures, and flavors,” Schultz explained.
This initiative extends beyond his own establishment. According to Chris Vomvolakis, senior manager of consumer public relations at Sonoma County Tourism, the movement is gaining momentum across bars, restaurants, and wineries throughout the area.
In Healdsburg, a new Mocktail Trail featuring eight restaurants has been established, and Meadowcroft Wines in Sonoma offers a collection of innovative zero-alcohol cocktails. David Messerli, the winery’s marketing and strategy director, encourages visitors to explore the aromas, flavors, and subtleties of these drinks as one would with traditional wines.
“We recognized a need to better cater to guests who don’t drink alcohol,” he explained. “Everyone has their reasons for not drinking, and it’s important that they don’t feel left out because of it.”
Known for its vibrant malbec wines and breathtaking views of the Andes, Mendoza has traditionally been associated with opulence. Recently, however, there’s been a noticeable rise in demand for alcohol-free experiences. “Over the past few years, there’s been a clear increase in the number of guests requesting options without alcohol,” stated Victoria Stiles, sales manager at Cavthem Wine Lodge. This exquisite hotel, nestled in a sprawling 55-acre vineyard, offers just 18 luxurious rooms.
While wine is a central feature at Cavas, the lodge provides a range of alternative activities. Guests have the opportunity to indulge in spa treatments that incorporate local vine and grape-seed, practice yoga on a private terrace with views of the Andes and vineyards, or embark on day-long hikes to Aconcagua Provincial Park—known for its challenging terrain and as the location of Mount Aconcagua, the tallest mountain in South America.
Emphasizing inclusivity, Wild Terrains, a certified B-Corp that creates travel experiences specifically for women, has dedicated three days out of a 10-day itinerary to be alcohol-free in Mendoza. The tour features visits to female-led enterprises and includes accommodation at Entre Cielos, horseback riding through the Andean foothills, a locally-sourced asado at Estancia Los Chulengos, and an exclusive dinner at the Michelin-starred Zonda Cocina de Paisaje. This dining experience is enhanced with unique mocktails that incorporate flavors such as lemon verbena, beets, and burro, a local herb renowned for its use in digestive teas.
“Our journey in Mendoza is centered around the pioneering work of female winemakers who are challenging norms in a sector traditionally dominated by men,” stated Lauren Bates, the founder of Wild Terrains. “Although our itinerary features wine tastings, it’s important to us that non-drinking travelers also feel genuinely welcomed and catered to.”
“While the dining experience at our vineyard primarily showcases our wines, we ensure that it remains enjoyable for those who prefer not to drink,” mentioned Sofia Pescarmona, who runs Bodega Lagarde vineyard and Zonda Cocina de Paisaje.
“We are committed to providing a top-tier experience for non-drinkers by focusing on the other quality seasonal produce from our farm,” she added.
Tasting wines is a hallmark of luxury, particularly in the lush regions of Tuscany, where one can enjoy endless sips of Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Salvatore Ferragamo Jr., the CEO of Il Borro wine estate and descendant of the renowned designer, also suggests finding alternative pleasures.
“The olive harvests in the autumn produce the region’s spicy, piquant ‘green gold,'” Ferragamo said.
Il Borro, located in Tuscany’s Valdarno, is a beautifully restored medieval village that features 58 suites, three holiday villas, two eateries, stables, along with active vineyards and olive groves. Olive oil production was initiated in 1996, revitalizing long-abandoned olive varieties such as Frantoio, Moraiolo, and Leccino. Now, visitors can explore approximately 80 acres of organic groves and participate in tastings of two unique olive oils – one being full-bodied with floral, fruity, and grassy notes, and the other strong, peppery, and intense.
Another venture, Tuscan Organic Tours, provides comprehensive daylong excursions focused on local wine and olive oil, but also covers other vital agricultural products. These enjoyable tours, which include private transport, allow participants to taste and explore items like Pecorino di Pienza, a top Italian cheese, as well as saffron and fresh pastas, featuring visits to organic farms, lunches, tastings, and hands-on opportunities such as cheese making and saffron collection.
Chitnis is a freelance writer. This article appeared in The New York Times.
Sagamoney Spirit Levels Up: A Taste Test Review of Their Exceptional New Rye Whiskey
Many distilleries begin their operations by purchasing whiskey rather than producing it themselves, a longstanding tradition in the American whiskey industry. Consumer concerns have often centered around transparency, as people generally prefer to know the origins of their food and beverages. Baltimore’s Sagamore Spirit has always been transparent about sourcing their whiskey. Their latest release, however, is a noteworthy rye whiskey completely distilled in-house.
Sagamore Spirit was established in 2013 by Under Armour’s former CEO and founder, Kevin Plank, along with business partners. The distillery, distilling whiskey on site since 2017, focuses on rye whiskey and occasionally produces unique items like a rye-based amaro. Initially, they also engaged in contract distilling with MGP, a well-known Indiana distillery that produces whiskey for other brands such as Bulleit Rye and Brother’s Bond. Sagamore Spirit combines high and low-rye whiskeys in their main product—a barley-legal rye with 52 percent grain in the mashbill, and the famous 95 percent rye/5 percent malted barley from MGP, aged about four to six years. The new Small Batch Rye Whiskey, distilled entirely in Baltimore, is a blend of these mashbills, aged similarly, and it has turned out quite well.
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This isn’t the first time that Sagamore Spirit has had an in-house produced rye, however. The distillery already released a few bottled-in-bond ryes in select markets that were made onsite, but the new Small Batch Rye is the first one that will be available globally. The main differences are that this whiskey is a blend of ages (four to six years) bottled at 93 proof, as opposed to whiskey from one distilling season bottled at 100 proof as is required by the Bottled in Bond Act. While the term “small batch” has no legal definition, according to the brand this release is blended in 20-barrel batches, and it is triple distilled and non-chill filtered. Most importantly, this rye is very tasty.
I really like that Sagamore uses a blend of two mashbills for this, because sometimes a high-rye whiskey can be a bit too fruity and spicy, and other times the Kentucky-style “barely legal” rye doesn’t pack enough punch. This is a happy medium, with a nose that leads off with rich caramel and black pepper notes. The palate delivers follows through on this potential, with flavors at the forefront like dried apricot, red apple, blackberry, vanilla, cinnamon, nutmeg, and a hint of menthol on the finish. Rye lovers will enjoy this new whiskey, but I think those who prefer bourbon will too.
Not all distilleries that initially source their whiskey opt to switch to in-house production, and for those that do, continuing to source certain products can help maintain consistency. A representative from Sagamore stated that while the brand plans to eventually produce all of its whiskey in-house, this transition will take several years to complete. However, the latest release follows years of Bottled-in-Bond expressions, establishing Sagamore Spirit as not only legitimate but also as a significant contender among America’s new rye whiskey distilleries.
100 So good, it’s nearly worth trading your first born for
95 – 99 In the Pantheon: A coveted trophy for the cabinet
90 – 94 Great: Guaranteed nods of approval from friends when you serve this dram
85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market
80 – 84 Good: More of your everyday drinker, solid and reliable
Below 80 It’s alright: Honestly, we probably won’t waste your time and ours with this
Every week Jonah Flicker tastes the most buzzworthy and interesting whiskeys in the world. Check back each Friday for his latest review.
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Brew Beer Like a Pro: Get Over $100 Off This Fully Automated Home Brewing System!
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TL;DR: Ever dreamed of making delicious, refreshing beer at home? It’s easier than ever with the iGulu, an all-in-one, fully automated home brew system that’s on sale for $699 (reg. $806).
The modern beer drinker has far more options and flavors to explore than those who came up in generations past. For those of us who have taken to the revolution of craft beer with enthusiasm and excitement, you can finally create your own ale from your apartment with an affordable and capable product.
How? With the iGULU F1, an all-in-one, fully automated home brew system designed to make brewing high quality, fresh beer easier than ever and in just a few clicks. Now, this nifty device is on sale for $699 (reg. $806).
Designed to simplify the process of brewing beer in your own home, the iGulu F1 allows its users to brew with ease, much like preparing a cup of coffee in the morning. It involves a straightforward three-step brewing process.
These steps are:
The iGulu is equipped with a variety of functionalities that enable brewing beer at home feasible, including an integrated air pump that streamlines the brewing operation.
Additionally, an automated temperature control maintains the quality of the brewing, while the automatic pressure control and release ensure that the brewing process remains safe and easy for beginners.
This ingenious system features an intelligent fermentation system that actively monitors and adjusts your brew’s fermentation temperature to ensure optimal results. Additionally, its advanced cooling technology and DC compressor offer a wide temperature spectrum and can infuse CO2 into your beer, maintaining its freshness for up to two weeks!
Interested in crafting a specific beer brand at home? The iGULU is compatible with famed brands such as Benediktiner Weissbier and Heineken. Beyond beer, this versatile system also enables you to brew kombucha and other delicious fermented beverages.
iGulu has earned acclaim from both users and experts. It has been highlighted by media outlets including Stuff, Digital Trends, Digital Journal, and CNET.
There’s no need to visit the local beer hall or brewery to enjoy exquisite brews — you can craft them right in the comfort of your home.
Don’t miss your chance to pick up the iGulu F1 All-in-One Automated Home Craft Beer Brewer for $699 (reg. $806).
StackSocial prices subject to change.
Review: “Rum Ram” – Distilling the Buzz on the Latest Craft Spirit Sensation
If you’re a fan of party games but prefer not to switch between different game types, then Run Ram might initially seem like an appealing choice. It places a significant emphasis on multiplayer fun. Unfortunately, it falls flat and turns into a rather tedious affair due to its limited gameplay features.
Starting up the game, I was excited for some thrilling multiplayer action but instead found myself deeply disappointed. The game features a few modes, including couch co-op and online multiplayer. There’s a training mode available to practice, but it’s hardly effective as the A.I opponents scarcely move, reducing the practice to merely hitting immobile targets. Oddly, this mode is the sole option for confronting A.I, which isn’t ideal unless you have friends readily available to join the game, leaving little to explore on your own.</ An array of party game modes is available if you do manage to gather a group. Classic modes like deathmatch and team deathmatch are included, where the objective is to destroy more ships than your opponents. Additionally, there's a one-shot mode, where each player has only one life per match. However, my brief stint in training suggested that the choice of ships is purely cosmetic as they don’t seem to offer differentiated gameplay.
You will engage in firing cannons to devastate rival ships and accumulate points. Additionally, you can deploy explosive barrels to harm any pursuers. Though I wish to recount the effectiveness of these features during actual gameplay, the inability to join a game lobby limits my impressions to the scant experiences of the training mode.
The game offers various maps that provide a refreshing visual change, yet regardless of the choice, the gameplay remains consistent. Engaging in ship destruction and sowing mayhem may initially entertain, but it quickly becomes repetitive, especially as game matchups are rare.
I must emphasize the frustration stemming from the game’s matchmaking issues. The absence of simple elements like A.I. opponents severely diminishes its appeal. While the game’s basic structure is strong and potentially enjoyable, its virtues are obscured when faced with repeated notifications of no available matches.
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Discover the Irresistible Bacon Jam Burger at Spring Arbor’s Newest Culinary Gem
SPRING ARBOR, MI – A new restaurant in Spring Arbor is ready to feed hungry patrons.
Burkhart’s Pizza & Pub opened Friday, May 31, in the former Laughlin’s Slice of Spice, which closed in April. The sit-down restaurant fulfills a dream for Andy and Robin Burkhart.
Related: Slice of Spice is closing, but a new restaurant will continue wood-fired pizza
“I feel positive, ready to do this and to step up my footprint in Spring Arbor,” Andy said.
Just like Slice of Spice, wood-fired pizzas are the stars of the menu. There’s a margherita pizza, along with Hawaiian, buffalo chicken and Philly cheesesteak pizza.
Andy also brought back the Gizmos Premier, which pays homage to when his father owned Gizmo’s Pizza in Jackson, he said. The pizza is stacked with pepperoni, mushrooms, onions, green peppers, ham, sausage and black olives.
“(It) brings my past here,” Andy said. “You can’t go wrong, you get everything on that pizza for $19.99.”
Burgers were added to the menu as well, and are made fresh, Robin said. They anticipate the Bacon Jam Burger, which comes with cheddar, grilled garlic and onion and a bourbon bacon jam, will be a popular seller.
“It’s to die for,” Robin said.
People will also be able to find a variety of sandwiches, salads and shareable items on the menu. The fried banana peppers are expected to be a hit among customers, along with the Giant Italian Curds, which are battered cheese curds served with a vodka sauce.
“They taste like a grilled cheese,” Robin said.
Aside from the food, Burkhart’s Pizza & Pub offers seven beers on tap and a cocktail menu. Robin is most excited for the Shark Bite, which comes with coconut rum, pineapple juice, blue curacao and a gummy shark, she said.
Televisions are also scattered around the restaurant, Andy said, adding it will be a family-friendly atmosphere. So far, there’s been a lot of excitement in the community about the new restaurant, and people can’t wait to try it out, he said.
Burkhart’s Pizza & Pub, located at 7851 Spring Arbor Road, is open from 11 a.m. to 11 p.m. Monday through Saturday.
More information can be found on its Facebook page.
Want more Jackson-area news? Bookmark the local Jackson news page or sign up for the free “3@3 Jackson” daily newsletter.
If you purchase a product or register for an account through a link on our site, we may receive compensation. By using this site, you consent to our User Agreement and agree that your clicks, interactions, and personal information may be collected, recorded, and/or stored by us and social media and other third-party partners in accordance with our Privacy Policy.
Discover the Irresistible Bacon Jam Burger at Spring Arbor’s Newest Culinary Gem
SPRING ARBOR, MI – A new restaurant in Spring Arbor is ready to feed hungry patrons.
Burkhart’s Pizza & Pub opened Friday, May 31, in the former Laughlin’s Slice of Spice, which closed in April. The sit-down restaurant fulfills a dream for Andy and Robin Burkhart.
Related: Slice of Spice is closing, but a new restaurant will continue wood-fired pizza
“I feel positive, ready to do this and to step up my footprint in Spring Arbor,” Andy said.
Just like Slice of Spice, wood-fired pizzas are the stars of the menu. There’s a margherita pizza, along with Hawaiian, buffalo chicken and Philly cheesesteak pizza.
Andy also brought back the Gizmos Premier, which pays homage to when his father owned Gizmo’s Pizza in Jackson, he said. The pizza is stacked with pepperoni, mushrooms, onions, green peppers, ham, sausage and black olives.
“(It) brings my past here,” Andy said. “You can’t go wrong, you get everything on that pizza for $19.99.”
Burgers were added to the menu as well, and are made fresh, Robin said. They anticipate the Bacon Jam Burger, which comes with cheddar, grilled garlic and onion and a bourbon bacon jam, will be a popular seller.
“It’s to die for,” Robin said.
People will also be able to find a variety of sandwiches, salads and shareable items on the menu. The fried banana peppers are expected to be a hit among customers, along with the Giant Italian Curds, which are battered cheese curds served with a vodka sauce.
“They taste like a grilled cheese,” Robin said.
Aside from the food, Burkhart’s Pizza & Pub offers seven beers on tap and a cocktail menu. Robin is most excited for the Shark Bite, which comes with coconut rum, pineapple juice, blue curacao and a gummy shark, she said.
Televisions are also scattered around the restaurant, Andy said, adding it will be a family-friendly atmosphere. So far, there’s been a lot of excitement in the community about the new/img>
Burkhart’s Pizza & Pub, 7851 Spring Arbor Road, is open 11 a.m. to 11 p.m. Monday through Saturday.
More information can be found on its Facebook page.
Want more Jackson-area news? Bookmark the local Jackson news page or sign up for the free “3@3 Jackson” daily newsletter.
If you purchase a product or register for an account through a link on our site, we may receive compensation. By using this site, you consent to our User Agreement and agree that your clicks, interactions, and personal information may be collected, recorded, and/or stored by us and social media and other third-party partners in accordance with our Privacy Policy.