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If you’d like to get letters in the mail from me. I send wine information, general education, as well as news and updates you probably don’t want to miss.
The Origin of the Cappuccino: A Cup That Holds Centuries
My pre-shift decaf cappuccino has a surprising history. Let's follow its name, espresso machines and milk foam back through the cup.
Rosorange: The Sunset in a Glass That’s Rewriting the Rules of Summer Wine
Somewhere between blush and amber, rosorange brings rosé freshness and skin-contact texture to the table. A sommelier’s guide to how it’s made, how to serve it and what to eat alongside it.
The Hands That Grow the Bitters: A Visit to Bluestem Botanicals
A lavender bitters tasting sent me back to the garden. Meet Bluestem Botanicals, the people growing the herbs, and the small bottles sparking my curiosity.
How Rioja’s 1925 Recognition Changed the Wine Label
Rioja’s label carries a century of decisions about origin, aging and trust. Here’s what happened in 1925, what came later, and how I’d bring the story back to dinner.
The Future Is Light: Penfolds’ Parent Bets on No- and Low-Alcohol Wine
Penfolds’ parent invested A$15 million in a Barossa NoLo facility. Here’s what the project means, why keeping wine aromas is tricky, and how I think about the drink in the glass.
The Wine Comeback? What 2025–26 Is Really Showing Us
I wanted a wine comeback too. The 2025–26 picture is more uneven: falling overall demand, wineries finding an audience, and real opportunities that deserve a closer look.
What Happened to the Food Pyramid? The 2026 Update
I love food far too much to turn every meal into an exam. The food pyramid is back in 2026, and its history has a lot to tell us about bread, fats, packaged foods, and the practical business of making dinner.
What Is Apeel? Ingredients, Safety, and the Organic Fruit Update
Apeel’s organic formulation is no longer commercially available, according to the company. Here’s the current ingredient information, FDA’s manufacturing clarification, and what shoppers can reasonably ask about produce coatings.
Do Natural Flavors and Sweeteners Make You Crave More Food?
Why can something taste satisfying and still leave us wanting more? I look at natural flavors, sucralose studies and the bigger picture behind food cravings.
Brown Bread Ice Cream and Its Surprisingly Long History
Brown bread, cream and sugar have been getting along for centuries. I follow the old recipes, Victorian ice-cream ingenuity, Irish versions and the Madeira I'd put beside a scoop.
The Wine Climate Crisis Is Changing the Taste of Place
A vineyard can stay in the same place while its growing conditions change. How heat, water, smoke and grape choices are reshaping the wines we know.
Can Real-Time Mycotoxin Tests Tell Us Whether Wine Is Safe?
Tiny sensors could help winemakers find ochratoxin A faster. Here’s how they work, why vineyard care still matters and what a test can actually tell us about wine.
The Melon That Nearly Vanished, and Why Forgotten Fruits Matter
The Montreal melon nearly disappeared, but saved seeds gave it another chance. A look at the growers, orchards and seed keepers preserving forgotten fruits, plus the practical details that make seed saving work.
Fermented Futures: Getting to Know Kvass, Tepache, and Makgeolli
Bread, pineapple rind, and rice can lead to three very different drinks. Here's what interests me about kvass, tepache, and makgeolli, plus the meals I'd put beside them.
The Wine That Vanished: Lost Grapes and Forgotten Vintages
A missing grape, a mistaken identity, and a vintage we can't repeat. Here's why the stories behind rediscovered wines keep pulling me down another rabbit hole.
How Mixing Affects Flavor in Fermented Foods
A spoon can distribute salt, strengthen dough, or change exposure to air. The useful question is what your particular ferment needs at this stage.
Why California Chenin Blanc Is Worth Another Look
From Clarksburg to the Central Coast, California Chenin Blanc offers plenty to get curious about. Follow specific wines, their styles, and a few dinner ideas.
New York Egg Cream and the Mystery Behind Its Name
Three ingredients, a foamy cap, and a name that raises questions. Follow the New York egg cream’s disputed history, its bubble science, and a recipe to make at home.
Gibbs Eggs and the Brown Butter Recipe Behind the Name
The documented gibbs leads to Hervé This, a physicist’s name, and an emulsion set with heat. Here’s the brown-butter version and the science behind its structure.
How Food Companies Are Adapting to GLP-1 Medications
Smaller portions and extra protein have entered the GLP-1 conversation. I looked at the product launches, appetite research, and what the claims can actually support.