The American Spectator’s Kevin Kosar badgers the Toronto writer Adam McDowell. Kevin Kosar: Congrats on the publication of Drinks: A User’s Guide (Tarcher, 2016). It’s a smart-looking book, and I enjoyed it. So how’s the weather in Minnesota? Adam
Mmmm, breakfast. What appeals to the mouth and stomach at the early hour when the birds are singing and the sun’s rays are spraying over the horizon? Something starchy, like toast? Perhaps some protein — eggs and bacon sound right.
No matter where you go on earth, there is moonshine. It has been made from just about every imaginable foodstuff: grapes, grain, raw sugar, tree bark, horse milk and more. College students in the developed world drink it; so do
I picked up a copy of this book at the airport in Traverse City, Michigan, where, funny enough, I was attending a conference on alcohol regulation. Boy, I am glad I did. Edward Butts did a fine job of putting
Want to learn to homebrew? Then get this book. The author, Daniel Ironside, is an experienced homebrewer. The book lays out in straightforward and lucid prose the what and how of making beer from the simplest recipes (Summertime Blonde) to
The craft beer scene in Ohio is getting better and better. One sign of it’s impressive growth is this: a book has been written on it. Rick Armon reports: “Ohio’s Craft Beers ($18.95, Black Squirrel Books, an imprint of Kent