Rant: DON'T DRINK & DRIVE.....OR ELSE!

Yesterday, I drove by the sight in North Reading where, in August, a 21-year-old man, alleged to be a drunk driver, rear ended another vehicle, killing a father and his 8-year old daughter. A horrific tragedy but one which could have been avoided if the young driver had followed a simple bit of advice. 

DON'T DRINK & DRIVE!!!!

For everyone else, let me once again give you this important advice. It couldn't be any simpler so please listen carefully. This is one of the most important pieces of advice you'll receive this holiday season. Please, please, please give this your full attention!

If you've had too much alcohol to drink, if there's any, absolutely any, doubt in your mind, don't drive. Just don't do it! Any questions? 

Once again, I step forward with probably my most important Rant of the Year. It's an absolutely vital issue for everyone who enjoys alcohol of any type, from wine to beer, from Scotch to hard cider. With the imminent advent of the holiday season we reach a potentially dangerous period for those people who over indulge, who drink too much at parties, feasts and gatherings. There is nothing wrong with that, and you can drink as much as you desire, as long as you give up your keys to someone who is sober, and you do not drive.

As I've said multiple times before, and which I'll repeat year after year, "If there is any question, no matter how small, whether you are too intoxicated to drive, then don't. If your family or friends think you have had too much to drink, don't drive. Just don't. It is not worth the risk by any calculation." Err on the side of caution so that if you have any doubt of your capacity to drive, then please don't drive. Take a taxi or Uber, catch a ride with someone else, walk or sleep it off. Just don't drive!

Rationally, we all know the dangers of drinking and driving. We endanger our own lives as well as the lives of others. Every year, we hear multiple news reports about terrible auto accidents, some with fatalities, that occur because a driver was intoxicated. Families are torn apart, lives are ruined, and much more. Why don't we learn from all these incidents? Even if you don't get in an accident, you might get arrested for drunk driving, with all the attendant high costs, and not just economic. You might even end up in jail.

About 8,000 people were arrested for drunk driving in Massachusetts in 2024, and about 75% of those arrested were men. That's a huge figure, showing that far too many people still don't understand that they should not drink and drive. Did you know that if you only had two drinks in a hour, you might still have a blood alcohol level over the legal limit? How difficult is it to understand? DON'T DRINK & DRIVE! I'm sure drunk driving incidents in other states are just as significant.

As a more sobering statistic, 12,429 people (including over 280 children) in the U.S. were killed in drunk driving accidents in 2023. In 2021 and 2022, each year had seen over 13,000 fatalities, so the numbers have decreased a small amount, but that's obviously still far too many deaths. It needs to change and change now. 

Each time you drink and drive, you endanger yourself, your passengers, pedestrians, cyclists, and people in other vehicles. Let someone else drive you, whether it be a friend or family. Take an Uber or public transportation. Leave your car where it is parked as you can always pick it up the next day. You have plenty of options so there is absolutely no reason to drink and drive. Be responsible.

I don't want to lose any family or friends this year due to a drunk driving accident. I don't think anyone wants to lose their loved ones either. Your family and friends would rather you didn't drink and drive as they don't you to die in a terrible drunk driving accident. So please just don't!

I should also add that this applies to driving while under the influence of any drug, from marijuana to cocaine. Drugs also negatively alter your driving abilities, and legally you can be charged with operating under the influence of those drugs, and not just alcohol. 

DON'T DRINK & DRIVE.....OR ELSE!

Rant: My Drinking Advice For Post-Labor Day

Happy Labor Day! 

Today is Labor Day, what many people see as the unofficial end of Summer, despite the fact that the official end isn't until September 22. Labor Day also presages changes in the wine and beverage world, beyond the fact it's grape harvest season, and consumers need to pay attention. There are opportunities now that they should take advantage of, to learn more about wine and other beverages, to experience different drinks, and to enjoy plenty of delicious drinks. I've compiled some drinking advice for the Fall and rest of the year. 

1) Don't Stop Drinking Rosé 
It's a myth that Rosé is only a Summer wine. The reality is that Rosé can and should be consumed year-round, no matter what the season, especially as it's excellent with food. Don't be fooled by those who try to claim it's only a seasonal wine. The better wine stores understand that Rosé is great all year round and thus they will stock Rosé throughout  the year, even though many distributors don't push Rosé during this time. Thanksgiving is an excellent occasion for Rosé. For more thoughts on this topic, check out Stock Up On Rosé.

2) Celebrate International Port Wine Day on September 10

Port wine, produced in Portugal, comes in a variety of styles and types, from Ruby Port to Tawny Port, from White Port to Rosé Port. There are Vintage Ports as well as Ports of various ages, from 10 Years to 50 Years. This holiday is a great time to explore the wonders of Port wine, as well as its food pairings. For myself, Port and Blue Cheese is one of my favorites. You can learn much more about Port HERE, with links to my many Port articles, from the Origins of Port to numerous reviews.  

3) Celebrate Sake Day on October 1
Nihonshu no Hi, known in English as Sake Day, originated over 40 years ago, in 1978, by a declaration of the Japan Sake Brewers Association and is now celebrated worldwide. Japanese Sake remains a niche beverage in the U.S. so this is a perfect day to learn more about it, to sample some delicious Sake, and understand its wonders. Some local restaurants and wine shops may offer Sake Day celebrations and you should avail yourselves of that opportunity. For more thoughts on this topic, check out Celebrate Sake Day!

4) Celebrate International Sherry Week in November
This year, International Sherry Week will be held from November 2-8. Sherry may be one of the tastiest, most intriguing, and unique wines that you're probably not drinking. It remains a tiny niche beverage in the U.S. and like Sake Day, this is a perfect opportunity to learn more about Sherry, to sample some delicious bottles, and understand its wonders. This will be at least a couple thousand Sherry events across the world. For more thoughts on Sherry, check out All About Sherry.

5) Don't Stress Over Thanksgiving Wines
The holidays are a stressful enough time that you really shouldn't add to your stress by worrying about the wine. Do you really need specific Thanksgiving wine recommendations? I don't think so. The more I ponder the question, the more I realize that all you need for Thanksgiving are some good wines, the varietals and/or blends being much less important. As long as they don't blatantly clash with the meal, then they should work and few wines are going to so blatantly clash. Drink wines you'll enjoy and don't worry so much about "perfect pairings." For more thoughts on this topic, check out Rant: Don't Stress Over Choosing Your Thanksgiving Wines.

6) Don't Be Cheap When Buying Holiday Wines
As the holidays approach, you might be planning to host parties for your family and friends. You might need a selection of wine for these celebrations. Price is usually a significant factor in your decision as to which wines to purchase. However, instead of buying just the cheapest wine at a shop, ask the staff at that store for their recommendations for the best value wines. They might be able to suggest wines you might not have considered, wines which offer excellent value as well as taste. These are also some great discount wine shops worthy of your attention, offering compelling wines at a low price point. For more thoughts on this topic, check out Rant: Holiday Wines? Don't Be A Cheapskate.

7) During the Holidays, Pair Bubbly With Food

During the holiday season, many people will purchase Sparkling Wine, but for most people, it'll merely be for an apertif or for a celebratory toast. Yes, it's excellent on these occasions but it can be so much more! Many people don't realize that Sparkling Wine also pairs very well with a wide variety of foods, and can be consumed throughout the course of a meal, from appetizer to dessert. Take a chance and drink it with whatever they choose to eat, from seafood to steak, pasta to Chinese food. It's a versatile wine when it comes to food pairings, and it can be so delicious. For more thoughts on this topic, check out Rant: During the Holidays, Pair Bubbly With Food.

8) DON'T DRINK & DRIVE!!
This is one of the most important pieces of advice you'll receive this season. Please give this your full attention. If you've had too much alcohol to drink, if there is any doubt in your mind, don't drive. Just don't do it! Err on the side of caution so that if you have any doubt of your capacity to drive, then please do not drive. Take a taxi or Uber, catch a ride with someone else, walk or sleep it off. Just don't drive! For more thoughts on this topic, check out Rant: DON'T DRINK & DRIVE...OR ELSE!!

What post-Labor Day drinking advice would you like to add?

Rant: Drink Like A Colonial!

How times have changed...

According to The Founding Foodies: How Washington, Jefferson and Franklin Revolutinized American Cuisine (2010) by Dave De Witt, during Colonial days, "The common belief was that strong drink made for a strong body and soul; alcohol was believed to be nutritious and healthful, and it was used in medications that could supposedly cure snakebite, frostbite, fever, cold, melancholy, and even a broken leg. Insurance companies raised their rates for nondrinkers, and hard liquor was even more popular in the colonies than in England."

The book continued, "Colonists drank twice as much as Americans do now." In addition, "Regular drinking was normal for all ages, and young students were given ale or hard cider for breakfast. Harvard College even had its own brewery. In courtrooms, all parties, judge and defendant included, passed around and shared bottles of liquor. Stagecoaches stopped every five miles to “water the horses and brandy the gentlemen.” Whiskey was served at house-raisings, huskings, reaping, land clearings, or whenever women gathered to quilt, sew, or perform other communal labor.

And interestingly, during the Revolutionary War, as England blocked shipments of molasses and rum, colonials had tough times. "For drinkers, times were so bad that they were forced to drink spruce and pumpkin beers." Contrast that with today when pumpkin beers are enormously popular, and can be found on store shelves as early as July. 

As for the drinking habits of American today, a recent Gallup Poll provides disturbing news, which have been supported by numerous other recent articles on the same subject. The Gallup Poll stated, "The share of Americans who say they drink alcohol remains at a record-low 54% for the second consecutive year, the lowest reading in Gallup’s trend dating back to 1939." The article continued, "Self-reported drinking fell over the previous three years, from 62% in 2023 to 58% in 2024 and 54% in 2025, before holding steady this year."

One of the major reasons for this decline is that more people consider drinking to have negative health consequences. "Fifty-one percent of U.S. adults now believe drinking one or two alcoholic beverages a day is bad for one’s health. The figure is essentially unchanged from last year’s record-high 53% and marks only the second time since Gallup first asked the question in 2001 that a majority has expressed this view." Back in 2001, only 27% considered it unhealthy. 

The decrease in alcohol consumption has other causes as well, such as the increased use of cannabis and the increased costs of alcohol due to tariffs and other factors. 

One positive with this decline was noted. "As overall drinking has declined, the percentage of Americans who say they sometimes drink too much has also fallen, reaching a new low of 13%. Before 2000, more than 20% of Americans routinely reported overdrinking, including a record-high 35% in 1989." 

If they consume alcohol, what are Americans drinking? Beer, at 36% is the most popular, followed closely by spirits at 32% and wine at 30%. During the past ten years, beer dropped 7 percentage points while liquor rose by 12 points, although wine has remained largely consistent. Gender plays a significant role in these percentages, with 56% of men, as opposed to 16% of women, preferring beer.  45% of women, as opposed to 15% of men, prefer wine. And 37% of women, as opposed to 26% of men, favor spirits.

So, here's some questions for discussion or contemplation:

• Has your alcohol consumption decreased in recent years? If so, what are the reasons for the decrease? Health concerns? Cannabis consumption? Price? Other? 
• Do you prefer to drink beer, seltzers, wine or spirits? Has that preference changed in recent years?
• What might cause you to increase your overall alcohol consumption? 

Rant: Wine & Beer, It's Not Just About Flavor

Why do you enjoy wine and beer? And please be honest about your reasons.

When you read winer and beer reviews, when you speak to the staff at your local wine and beer shop, when you speak to family and friends, you'll generally learn about the various flavors in those beverages. Some will even rhapsodize with a lengthy litany of aromas and flavors they discern in these beverages, sometimes using descriptors which seem to make little sense to the casual drinker.

In all those descriptions though, one important element is usually omitted, possibly a legacy of our puritanical heritage. It's the dark secret of beer and wine consumption, that aspect we dare not speak aloud. However, it's a secret most of us share, and it makes little sense to conceal it. We shouldn't deny the reality behind our drinking.

Be honest. You can do it. Sure, you probably enjoy the aromas and flavors of your wine or beer, but we all know that you also enjoy wine and beer because it contains alcohol. You like that apparent sense of euphoria provided by alcohol. You revel in how alcohol makes you feel, altering your perception. Frankly, you probably wouldn't be drinking beer and wine if it didn't include alcohol. When is the last time you drank a non-alcoholic beer or wine? How often do you consume non-alcoholic beer or wine? 

In the U.S., non-alcoholic wine and beer has become more popular but it still only accounts for less than 0.5% of overall alcohol retail sales. Some may drink non-alcoholic beverages because they believe it's healthier for them. However, I've heard plenty of complaints about the taste of non-alcoholic wine.     

Maybe we should talk more about our enjoyment of alcohol in wine and beer, to stop hiding our reason in the shadows. It's an important element of what we drink so there's no need to deny it. It probably doesn't seem like proper etiquette to discuss our enjoyment of the effects of alcohol. It seems more refined to discuss the various aromas and tastes rather than explore how the alcohol affected us. If we discuss our enjoyment of the effects of alcohol, we might be perceived by others as having a problem. 

Those who actually discuss such effects, like Anthony Bourdain, are usually seen as rebels and bad boys. However, as so many people actually enjoy the effects of alcohol, it should be the norm to openly discuss it. It shouldn't be perceived as bad. So step up and admit the truth, that you drink wine and beer, in part, because you like the effects of alcohol. It certainly isn't the only reason we enjoy these beverages, but it plays a significant factor. And maybe by discussing it, we can better avoid problems with the abuse of alcohol. 

Rant: Ugly Food Deserves Love!

"Everything has beauty, but not everyone sees it."
 --Confucius

In the food world, where Instagram is immensely popular, you've been fed a lie. You've been led to believe that only "beautiful" food is worthy of attention. Everything is done to make their food look as attractive as possible. If a stylish and compelling photo can't be taken of a dish, then it's ignored. 

It's a shallow and insidious belief, and easily spreads beyond the food world, so that people begin to believe that outer beauty is most important in many other areas too. It teaches the wrong lesson. We need to battle this lie, and embrace the fact that even "ugly" food deserves love.

The photo above probably isn't "worthy" of Instagram because sausage gravy generally isn't seen as appealing on a picture. It's often considered an "ugly" food, and thus not worthy of attention. It doesn't look pretty, and some might think the gravy resembles something disgusting. However, this dish, a Hash Stack, from Nick & Andy's in Danvers, is pure comfort food, a delicious blend of flavors and textures, and definitely worthy of your attention. It's a combination of hash browns, bacon, sausage, scrambled eggs, cheese and sausage gravy. This "ugly" dish shouldn't be ignored as it possesses its own "inner beauty," a food for the soul.

Chain restaurants understand the appeal of "beautiful" food and their commercials, often using a food stylist, work hard to depict their foods in the best light. However, when you actually patronize those restaurants, what you get served probably doesn't resemble the beauty of their commercials. It's another type of lie, one pertinent to Instagram as well. Restaurants may help Instagrammers take the best photo of their food, although when you dine there, your dish might not actually look like those photos.

In addition, a photo doesn't tell you how a dish tastes. All you see is the outer shell, and not what is within. Beautiful food can lack sufficient flavor and taste. It might be too dry, too overcooked, too unbalanced, too salty, etc. And ugly food can be the opposite, some of the best food you've ever tasted. We need to look beyond appearances, to get to the heart of what is truly important. Would you rather eat something that is pretty and tasteless, or something ugly and flavorful?

We need to stop promoting the idea that only beautiful food is worthy. We need to embrace the myriad "beauty" that is found in all dishes, even if on the outside, they don't follow traditional images of beauty. "Ugly" food deserves just as much attention and we shouldn't settle for less.

Rant: Celebrate World Baijiu Day!

This August, there are a number of drink holidays, including: August 7: International Beer Day, August 13: National Prosecco Day, August 16: National Rum Day, August 18: National Pinot Noir Day, and August 30: National Cabernet Sauvignon Day. The basic idea behind such days is to promote a grape, wine, beer, spirit or cocktail, and savvy marketers take the opportunity to highlight and push their products. However, do we really need all of these drink holidays?

For the more popular choices, like Pinot Noir, Cabernet Sauvignon and Prosecco, I don't think we need a special day to showcase these grapes or wine types. Nearly every wine consumer knows about those grapes. So, as they're already popular, we should instead shine a spotlight on grapes that are more worthy of attention, grapes which are less popular or less known. There are plenty of under-appreciated grapes and wine types, such as Assyrtiko, Rkatsiteli, Pošip, Baga, Mavrud, Manzanilla Sherry and many more, which would benefit greatly from their own special day. 

We also don't need a day just to celebrate Beer or Rum, as again, they are already well known to consumers. There are other alcoholic beverages worthy of more attention, who need greater recognition with consumers, from Sake to Shochu. These niche spirits need the publicity, to boost awareness and sales. 

I would much rather see days celebrating the drink underdogs, helping to gain them recognition and new fans. I want people to broaden their palates, and taste something new for them. They need to be enticed to step out of their comfort zone. For example, Sake is still vastly under appreciated in the U.S. so having a day that celebrates and promotes it makes sense. Did you know International Sake Day, which is celebrated each year on October 1, has existed since 1978, nearly 50 years? That makes it far older than nearly all of the other wine and drink holidays.

On Saturday, August 9, we should celebrate the 12th Anniversary of World Baijiu Day, a holiday created by Jim Boyce, who runs the nightlife blog Beijing Boyce and wine blog Grape Wall of China. The intent of this holiday is to raise awareness of Baijiu, to highlight its wonders beyond the borders of China. Even though Baijiu is the most popular spirit in the world, most Americans know little, if anything about it. 

As I've said before, Baijiu seems to be the Durian fruit of the spirits world, both having a reputation for funkiness which turns off some people, while others become fervent fans. It's a fascinating beverage, with much diversity of flavor and taste, and I strongly encourage everyone to seek it out and sample some of its wonders.

When is the last time you saw a drink writer pen an article about Baijiu? It's a rarity, indicating that more attention needs to be paid to this spirit. Not enough people are writing and talking about this unique beverage, despite its intriguing history, production methods, and customs. We need to change this and World Baijiu Day is an important way to help spread the word, and maybe entice more writers to talk about Baijiu, and for more consumers to sample Baijiu in cocktails on its own.

Over the years, I've written sixteen articles about Baijiu, covering a diverse selection of topics, from Baijiu reviews to a the detailed explanation of its production methods. This is a great place to start your education about Baijiu.  

Baijiu: The Durian Fruit Of The Spirits World (Part 1)
Baijiu: Its Unique Production Process (Part 2)
Baijiu: Drinking Etiquette & Some Reviews (Part 3)
Baijiu: Cocktails, Boston & World Baijiu Day (Part 4)
Baijiu: Food Pairings (Part 5)
Vinn Bajiu: Made in Portland
Baijiu: The Essential Guide To Chinese Spirits by Derek Sandhaus
World Baijiu Day: August 9
Taizi Baijiu: A New Zealand Treasure
Historical Tidbits About Baijiu, The World's Most Popular Spirit (Part 1)
Historical Tidbits About Baijiu, The World's Most Popular Spirit (Part 2)

Rant: Stop Drink Hate

Sumiao Hunan Kitchen: World Baijiu Day & Dine Out Boston

Luzhou Laojiao: Mainstreaming Baijiu With Cocktails

Baijiu Pop-Ups at Backbar: Learn About This Fascinating Chinese Spirit

A Baijiu Class with Derek Sandhaus

In celebration of World Baijiu Day, there will be events held all over the world, from Beijing to Auckland, Dublin to Stockholm. In the U.S., there will be Baijiu events in Baltimore, Chicago, Dallas, Los Angeles, Minneapolis, New York City, Portland (OR), San Francisco, San Jose, Scottsdale, and Washington, D.C. 

In the Boston area, Sumiao Hunan Kitchen, in Kendall Square, Cambridge, will once again celebrate World Baijiu Day. They will be celebrating with two ways to discover China’s most iconic spirit. First, you can try their seasonal Baijiu cocktail, the Eastern Sun, smoky Baijiu and Mezcal meet juicy passion fruit and lime. Second, you can explore a Baijiu flight highlighting a range of distinctive aromas and flavors. Sumiao states, "Whether you’re a curious first-timer or already a baijiu fan, join us in Kendall Square and experience the world’s most-consumed spirit in a fresh and approachable way." They also have three Baijiu cocktails on their regular menu, including the Fung Wah, Perpetual Motion, and Red Ruby. 

Baijiu is becoming more readily available at liquor shops in the U.S., though previously you might not have even realized it existed. There's a distillery in Connecticut, the Branford Distillery, which produces a Gaoliang Baijiu. The Oversea Distillery, in Maryland, produces two Baijiu bottles, including a Light Aroma Baijiu and an Aged 6 Years Baijiu. Baijiu may be hugely popular in Asia but it needs much greater exposure in the rest of the world, including in the U.S. It's a unique and delicious spirit and well worth seeking out. This is a Drink Day that I wholeheartedly support and hope that everyone else takes this opportunity to acquaint themselves with Baijiu. 

Expand your palate and try something different and more unique. Drink some Baijiu and celebrate World Baijiu Day!

Rant: Sparking A Flame in Wine Consumers

"I'd rather that wine writers tried to deepen people's love of wine,..."
--Reading Between The Wines by Terry Theise

Wine writers can easily provide sterile reviews of wines, with a few descriptors, possibly using flavors that are unfamiliar to many consumers. For example, how many general consumers know what gooseberries taste like? These reviews might also provide their own point score, letter grade or similar ranking. Such a ranking doesn't provide much information about what a consumer will experience with such a wine. If a reader trusts your judgment, after having assessed your reviews over a length of time, then they might select a wine based on your recommendation. 

There may be a better way. 

Employees at a wine store can also offer more sterile advice. They may tell customers how many points a wine scored, or they can recite a cold list of basic wine descriptors. That will certainly lead to some wine sales, but there are probably wines that can't be sold in this manner. 

There may be a better way. 

Something is missing in both of these situations: Passion!

Sterile advice might help to sell a wine, but you don't imbue a passion for wine into those consumers. You're treating wine as a mere commodity, like any other, and making consumers treat it as one as well. You'e not sparking a fire of excitement within consumers, not getting them to fall deeper in love with wine. And that's what's needed, getting more consumers not only to drink specific wines, but to get passionate about it, to embrace its diversity, beauty, and mystery. 

Not all consumers will be amenable to embracing that passion. Trying to assess who is amenable can be an effort, but it pays off in the end. Each consumer you inspire with that passion will likely spread that passion to others. With all the recent talk of decreases in wine consumption, then spreading a passion for wine is even more important. 

Why do you write about wine? Why do you work in a wine store? Is it merely a job? Or do you do it because you have a passion for wine? If you possess that passion, then why don't you try to share your passion with others, rather than just write sterile reviews of try to sell wine without the use of passion?  

I've worked in a wine shop for over fourteen years, and been writing about wine for over 20 years. When I offer a wine recommendation with passion, rather than points, I often see a clear difference in the eyes of the consumer. Their eyes take on the spark of passion that is found within my own. They are no longer buying just a commodity, but they have found an experience, an emotional connection which will last far longer than that bottle of wine. They get excited to buy wine, desirous of tasting different ones.

Think back to your own wine mentors and friends. I bet those who most inspired you were those who shared their passion for wine with you. If all they did was provide you wine scores, I very much doubt they would have become significant inspirations for you. So infuse life into your writing and your words, and let your passion spark a wildfire in others. 

Rant: Conduct Food & Drink Rituals

A person selects a bottle of wine, and uses a corkscrew to open it. They then gently pour the wine into a decanter, allowing it to sit for a time. Once they pour their glass of wine, they swirl the wine in the glass and then smell it, assessing the aromas. Then, they take a small sip of the wine, swishing it around their mouth, inhaling a bit of air. Finally, they pour themselves a glass of the wine, ready to drink it and judge the quality of the wine. 

Another person watches the above person open this wine, and when their own glass is poured, they immediately take a couple good gulps. If both people were asked to rate the wine, it's likely that the first person would rate the wine higher than the second person. Why? There can be a significant psychological reason for this difference, but not something most people consider. 

This situation is illustrative of a greater principle, showcasing the power of ritual.

"Rituals have a surprising degree of influence over how people experience what comes next."

In the journal Psychological Science, Kathleen Vohs, Yajin Wang, Francesca Gino, and Michael I. Norton published the results of a study based on four experiments analyzing the effect of rituals on food and drink consumption. Their experiments involved items including chocolate, lemonade and carrots, though they believed their results extended to all types of food and drink.

They concluded that: "Rituals enhance consumption enjoyment due to the greater involvement they prompt in the experience." In addition, personal involvement in the specific ritual generally garners more enhanced pleasure than merely observing the ritual. That provides a fascinating insight into our eating and drinking habits, one which I believe has validity.

In my example at the top of the article, the first person conducted a ritual for opening and pouring their wine. This was their usual procedure for most any bottle of wine. And that ritual likely affected how they experienced the wine, tending to make them rate it higher than others. The second person didn't engage in any rituals, sipping gulping the wine in their glass. They weren't as involved in the process, and thus didn't engage in any rituals that might have enhanced their experience. 

Taste does not contain only a sensory aspect. Part of our appreciation of the taste of food and drink is psychological. It's why eating and drinking with friends is usually better than doing it alone. It's why wine you drink on vacation can sometimes taste so much better than the same wine you later have at home. It seems logical then that rituals, which can build a deeper emotional connection, will make food and drink taste better. Such rituals involve you more closely to the entire experience, investing yourself deeper into everything. And rituals are often easy to do, requiring only a little time and effort.

What food and drink rituals do you perform? What is your favorite ritual?

Rant: Why Boston Restaurants Should Emulate Tokyo Restaurants

Should Boston restaurants specialize more? Are Boston restaurant menus too large? 

Let's begin with a couple interesting statistics and comparisons. In Boston, which has an approximate population of 674,000, there are about 4300 restaurants, which roughly works out to 1 restaurant per 156 people. In Tokyo, which has an approximate population of 14.2 Million, there are about 300,000 restaurants, which roughly works out to 1 restaurant per 47 people.

The culinary scene in Tokyo is renowned throughout the world. In Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture (2015) by Matt Goulding, he wrote: "There are a dozen factors that make Japanese food so special—ingredient obsession, technical precision, thousands of years of meticulous refinement—but chief among them is one simple concept: specialization." Matt got a bit more down to earth, adding "...in Japan, the secret to success is choosing one thing and doing it really fucking well." In Super Sushi Ramen Express (2016) by Michael Booth, he commented on Tokyo restaurants. "Many of them specialize in just one style of cooking, or even just one dish. And this is the key, I think, to the unparalleled wealth of Tokyo's dining scene."

Maybe this type of specialization would benefit Boston restaurants.

How many Boston restaurants specialize in one type of food, carrying only a very limited menu? Very few. Most have far larger menus, providing numerous choices so they will appeal to a broader audience. Consider the numerous Asian restaurants which offer Chinese, Japanese, Thai, and other Asian cuisines on a single menu. Do you actually receive the best food from such spots? Probably not. Do the restaurants employ true experts in all of those cuisines? Probably not. With such a huge menu, how can you be assured of the freshness of all of the ingredients? You probably can't. The food might be good, but it rarely excels. 

Now, consider that 311 Omakase, which received Boston's only Michelin Star last year, is a more specialized restaurant, offering only an omakase experience of Japanese cuisine. And a number of the other Michelin recommended restaurants in Boston also tend to be more specialized, at least concentrating on a single type of cuisine, from Korean to Thai. 

Why do so few Boston area restaurants specialize? I think the primary reason has to do with the average restaurant goer who feels entitled that they should be able to get almost anything they want at any restaurant. Rather than enjoying what is offered on the menu, some complain about what isn't there. And that outcry has caused some restaurants to give in to their demands, expanding their menu to include items that might have been outside of their original concept. 

It's a tough position for restaurants. I'm sure some would love to specialize, to have a more limited menu but financially that can be very difficult. Yet with a more limited menu, the quality of what was offered could potentially be increased. Those chefs could excel at what they produce, creating an even better product. However, the main problem becomes trying to transform the customer base to be more accepting of such limited menus. Customers need to be convinced that higher quality food, from more specialized restaurants, needs their support and patronage. 

We must throw our support to these brave restaurants which take the risk to be more specialized. We need to convince our fellow diners that they too should support such restaurants. People have to stop thinking that a restaurant menu must cater to every customer's desires. A restaurant serving multiple different cuisines can't possibly provide top quality food for their entire voluminous menu. Customers must accept a restaurant menu's limitations, and savor what is available. 

Rant: Eliminate Cuisine Stereotypes!

I don't like sushi because I hate raw fish!

We probably all know people who have made a statement like that, or something similar such as "I don't like Thai food because it's too spicy" or "I don't like Indian cuisine because I hate curry." Maybe some of you even have made such statements yourself. Yet are those statements truly accurate, or do they evidence a lack of knowledge about those cuisines? Are these people perpetuating stereotypes about these cuisines? Would these people actually enjoy aspects of these cuisines if they truly understood the cuisine and were willing to take a chance on it? 

For example, the above photo depicts three different types of sushi, specifically maki rolls. Not one of those rolls contains raw fish. In fact, only one of them even has cooked seafood, the Shrimp Tempura Maki. The other two rolls are Sweet Potato Tempura and Chicken Tempura. There are plenty of other sushi options that don't include raw fish, so you shouldn't stereotype it as only consisting of raw fish. 

Many people refer to Indian or Thai cuisine as if it were a single, monolithic cuisine. They fail to realize that most, if not all, national cuisines actually consist of numerous regional cuisines, and those can vary quite widely from each other. There is not a unified Indian or Thai cuisine. There is also not a unified Italian or Mexican cuisine. Rather, they all are a plethora of regional cuisines. Not all Indian cuisines and dishes use curry and not all Thai dishes are spicy. 

This came to my mind again for me while I was reading Soul Food: The Surprising Story of an American Cuisine One Plate at a Time (2013) by Adrian Miller. There was a passage, "Americans tend to identify immigrant cuisines more by ethnicity, nationality, and race than by place. We use the terms “Chinese food” and “Italian food” instead of “Cantonese Province food” or “Southern Italy food.”

You must open up your mind and broaden your culinary knowledge. It's an easy solution, to educate yourself so you don't stereotype any cuisine. If you dislike raw fish, go to a sushi restaurant and ask what sushi doesn't include raw fish. If you dislike curry, check out an Indian restaurant and let them explain all of the dishes that don't use curry. If you dislike spicy Thai, check out a Thai restaurant and find out all the non-spicy dishes they carry. You will probably be surprised by all the choices you actually have, despite your dislike of one element of their cuisine. You might even find some new favorite dishes.

Though you might think your stereotype only affects you, that's not always the case. You might be part of a group of family or friends trying to decide on which restaurant to go. You might nix the idea of attending a certain restaurant because of your stereotype, thus denying everyone else the chance to dine there. Is that really fair? No, I don't think so. In addition, such stereotypes can hurt those restaurants, and the restaurant industry already has plenty of obstacles. Your stereotypes can reinforce the stereotypes of others, preventing even more people from dining at certain places.

Learn about those cuisines you think you hate, and maybe you will realize they are far more diverse than you realize. 

Rant: How Much Would You Pay For a Lobster Roll?

Summer is the time when many people in New England, from residents to tourists, will enjoy Lobster Rolls, whether a cold lobster roll (commonly called a Maine-style roll) or a warm buttered lobster roll (commonly called a Connecticut-style roll). My personal preference is for a warm buttered lobster roll and I enjoyed my first one of the summer season last Friday.   

However, how much would you pay for a Lobster Roll?

This season, Lobster Rolls are pricier than other years, especially due to a smaller lobster catch in Maine, the fourth year of continual decline. Plus, restaurant prices have been rising, due to many factors, from higher ingredient costs to higher labor costs. If you try to purchase live lobsters at your local market, you'll see how pricey they can be, commonly $10-$20 a pound. 

At many local restaurants, lobster rolls are now selling for $30-$60, usually accompanied by French fries or chips. On the menu, lobsters rolls are usually listed as "Market Price," so you should ask about the price before ordering, to prevent sticker shock later. Some consumers draw a line at how much they are willing to pay for a lobster roll, while others will pay nearly any price for such an iconic sandwich.

Last Friday, for lunch, I dined at Row 34 in Burlington, and I had an urge for a Lobster Roll. Their Warm Buttered Lobster Roll, with slaw and home-made chips was listed at Market Price, and the actual price that day was $48. Considering everything, I thought this was a reasonable price, especially as I've enjoyed their Lobster Rolls before and understood their quality. 

There was plenty of sweet, tender lobster, covered with a rich butter, and within a thicker hot-dog style bun. The bun was grilled perfectly, and its thicker bread helped keep the sandwich from falling apart. With thin buns, the bread can get too moist from the butter and fall apart, so it becomes much harder to eat it. Fortunately, I didn't have this issue at Row 34. The lobster roll sated my urges, was quite delicious, and it was everything I wanted. I felt I got my money's worth. 

I'll also mention that I love their homemade chips as well, a nice companion to the lobster roll. 

In addition, as an appetizer, I was also impressed with their Salt & Pepper Fried Shrimp, accompanied by a peanut sauce and nuoc cham. A crunchy, clean coating on plump, tender shrimp, and both sauces were very tasty. 

How much would you pay for a Lobster Roll? 

Rant: Give Respect & Attention To Older Restaurants

Next Monday, Prince Pizzeria will celebrate its 65th Anniversary, a significant achievement. However, when's the last time you saw a review of this restaurant in the print media? At best, you'll see some consumer reviews on social media, commonly on the restaurant's Facebook page, and maybe a few blogs might also discuss the restaurant. For myself, later this week, I'll be posting a History of Prince Pizzeria, showcasing highlights from its origins to today. 

I believe this restaurant, and many other older restaurants, especially those who have been around for 20+ years, don't get sufficient attention from the press. As I've said before, new restaurants get the lion's share of publicity from food writers, reviewers and on social media. There's often a frenzy to be one of the first to review a new restaurant, and with so many restaurants opening all the time, writers don't lack for material. However, that means they give little, if any, attention to restaurants that have been open for many years.

That should change! Older restaurants deserve more respect and attention. 

I've written about this issue before, as far back as 2014, and it's an issue that should be raised time and time again, to continue to bring attention to this matter, as a regular reminder to people. Many older restaurants were reviewed years ago but often haven't received an updated review in a very long time, if at all. During those years, so much can change, sometimes for the positive and sometimes for the negative. Consumers shouldn't have to rely on a 10 year old review to judge a restaurant. Some of these older restaurants are worthy of a new review, to ensure people know that it remains a quality restaurant.

These restaurants have survived so long for a reason and they should receive additional attention from time to time, to ensure people don't forget them. Every month, a significant number of restaurants close, indicative of the toughness of the restaurant industry. Each year a restaurant survives is a significant achievement. Those that can survive the test of time often deserve our respect and attention, and we need to ensure they are not forgotten. They need to be supported by our patronage. 

As an example, consider Route 1, which has seen many changes over the years. The Continental Restaurant recently closed after 72 years in business. The Kowloon Restaurant, which was established in 1958, may either close or significantly downsize in the near future. Prince Pizzeria remains one of the last older restaurants, and it seems poised to continue for years to come.   

We need to write more about older restaurants, to continue to highlight their quality. Any worthy writer can find an angle concerning these older restaurants. Don't just be dazzled by the new, restaurants that might not even survive a year. As consumers, we also need to dine at these worthy older places, to give them our financial support.

Which older restaurants do you believe are worthy of more respect and attention? 

Rant: Don't Dine Out On Holidays!

Last weekend was Mother's Day, by far the most popular holiday for dining out at restaurants. People want to honor and impress their mothers, to make them feel special, so they believe that treating them to a special brunch, lunch or dinner will make that happen. However, that isn't always the case, as far too often the experience is only mediocre or average. 

Because the restaurants are so busy, they may have difficulty handling the great numbers of customers, so they often limit their holiday menus. The large amount of customers also often means you have to wait at the restaurant more than usual. More mistakes by servers and the kitchen commonly occur, and the food quality may not be as good as it normally may be. I have heard plenty of stories of bad, or just average, dining experiences on the holidays.  

If you have dined out on a busy holiday, think about your experience. Was it a stellar dinner, or closer to average, or even mediocre? Were there server issues? Was the food as delicious as it normally was at that restaurant?  

If you truly want to enjoy a special holiday dinner, then consider making reservations for the days around the holidays, and not the holiday itself. The restaurants won't be as busy, and your experience will more likely be more representative of the restaurant's usual quality. It will be a more impressive meal, one that will better honor whoever you are treating. There's no reason you have to celebrate just on the holiday. 

Father's Day will be held on Sunday, June 21, and it's considered the third most popular holiday for dining out. Rather than take your father out on that Sunday, which will be quite busy, why not consider doing so on the Friday, June 19, or Saturday, June 20? Your experience should be much better on either of those days instead of the Sunday holiday.  

I'll note that there are exceptions, some restaurants which still are able to provide a stellar experience even on busy holidays. However, you need to be very selective in where you dine, carefully choosing the restaurant where you plan to celebrate. You need to do your research, to locate those special restaurants which can handle the holidays. More often, those are small, independent restaurants, and they can impress you even at the busiest of times. 

Do you know any such restaurants which still deliver their best on the holidays?  

Rant: Why Don't You Eat More Seafood?

Eat More Seafood! Eat More Seafood! Eat More Seafood!

I've been pushing this sentiment for many years, and I consider it one of the most important food issues in the country. Unfortunately, it remains a serious problem, so it's necessary to once again try to highlight this matter, to bring attention as to why it's so important that people consume more seafood. 

As summer approaches, local clam shacks will become more popular, more lobster rolls will be consumed, and salmon will be grilled in backyards. It's great to know people will be eating more seafood, but the vast majority of people still need to eat even more seafood. As I've said repeatedly before, seafood consumption will significantly lessen your chances of dying from the leading cause of death in the U.S.: Heart Disease. That's a powerful reason why you should consume more seafood and it's far from the only reason. 

According to the Centers for Disease Control & Prevention (CDC), the leading cause of death for men and women in the U.S. is heart disease, and in 2023, it killed over 919,000 people, which was over 200,000 more than died in 2022. That's a scary statistic, showing many more people are dying of this disease, even though there is an easy way to help reduce these deaths.

We all have had family and friends who have died from heart disease, and we should be doing what we can to reduce our own chances of acquiring heart disease. Do you want to die prematurely, leaving your loved ones without your presence? Do you want to die from heart disease when you could have adopted a small lifestyle change which might have saved you?  

Seafood consumption is a significant key to reducing your chances of heart disease. Since the 1970s, over 20,000 research studies have been conducted on the health benefits of seafood and they have concluded that eating seafood twice a week can reduce your chance of dying from heart disease by about 36%. You won't find another single food that has been scientifically proven to reduce heart disease so much.  

Low seafood consumption is blamed for at least 84,000 deaths in the U.S. and 1.4 million globally. Besides helping to reduce heart disease, research has also been providing growing evidence of the health benefits to the brain and bones as well as against cancers and inflammatory diseases. Eating more seafood is such a simple change to your lifestyle and it can bring so many health benefits. Why wouldn't you want to make this change?

According to recommendations from the USDA, and many other bodies, Americans should consume at least 26 pounds of seafood each year, essentially meaning you should eat 4 ounces of seafood twice a week. The average American doesn't consume this much seafood. Per capita seafood consumption peaked in 2021 at 17 pounds (still 9 pounds short of the USDA recommendation), but has been on a slight decline since then. In 2024, per capita consumption was only 16.5 pounds, nearly 10 pounds less than what is recommended. 

In comparison, in 2025, the average person consumed 58.5 pounds of beef, about 50 pounds of pork, and 102 pounds of chicken. It's easy to see then how little seafood is consumed by the average American. 

Besides the health reasons for eating more seafood, another compelling reason is the taste. Seafood is delicious! It's diverse in its flavor profiles so there should be something to cater to all preferences. Even if you dislike shellfish, then maybe you will enjoy a flaky white fish or a richer salmon. Fish can be prepared in a myriad of methods, from raw to baked, fried to grilled. Add it to soups or risottos, casseroles or sauces. There's something for everyone. Want some new recipes? Check HERE for recipes from the Seafood Nutrition Partnership. 

I know some people worry about mercury poisoning from seafood, but that is a greatly exaggerated danger. And the benefits to preventing heart disease far outweigh any chances of being negatively affected by mercury poisoning. How many people do you know have died from mercury poisoning? And how many do you know who have died from heart disease? The National Fisheries Institute has stated: "There are no confirmed cases of methylmercury toxicity in the United States from consumption of commercial seafood. The amount of mercury equated with serious illness has only been seen in international industrial accidents and poisonings several decades ago."

I know that one of the major obstacles to increases seafood consumption is price. People perceive that seafood is expensive, so they are less likely to buy it, opting for less expensive proteins. However, those less expensive proteins come with their own cost, and won't provide the same reduction in heart disease as seafood. How much is it worth to you to save your health?

However, there are also plenty of ways to get better value when purchasing seafood. First, buy seafood types, like mussels, which are very good values. Second, seek out local seafood as it often can be less expensive than imported seafood. Third, buy seasonal seafood as it's usually less expensive because it is more abundant in season. If you buy fish out of season, the price may have a premium added to it. Fourth, check out some of the less popular fish species, which may be cheaper because there is less demand for it. Try wild drum fish, snook, or cobia rather than tuna and cod. Fifth, consider eating smaller portions of fish, rather than you would a large steak or pork chop at one sitting. You only need 4 ounces of seafood, twice a week, and that smaller size works out to be a less expensive meal overall.  

I've been purchasing most of my seafood from the Ipswich Shellfish Fish Market, a pop-up market in Ipswich that is open on Fridays and Saturdays. I was just there this past Friday, buying some Soft Shell Crabs and Chinook Salmon. They have a very good variety of seafood, fresh and frozen, generally dependent on what's seasonally available. The fresh fish looks great, is reasonably priced, and tastes delicious. Plus, their service is excellent, from cutting your seafood to order to providing cooking advice. If you love seafood, I highly recommend you check out this market. 

Step up your game and eat more seafood. Try to consume seafood at least twice a week. Your heart will thank you. 

What's your excuse for not eating enough seafood?

"In the hands of an able cook, fish can become an inexhaustible source of perpetual delight."
---Jean-Anthelme Brillat-Savarin 

Rant: No Respect For The Most Ignored Wine

It's a wine with a fascinating history that extends back thousands of years. It's currently produced in France, Italy, Spain, Australia, Germany, the U.S. and many more countries. It's seeing a renaissance recently, with an explosion of producers in the past years, creating some unique and fascinating products. It can be delicious and complex, intriguing and diverse, and offers a template upon which a producer can put their individual stamp, reflecting their terroir.

However, if you search for this wine on most wine blogs, you'll rarely find any reviews. Unfortunately, it's a wine that gets far more attention from cocktail lovers than it does wine lovers. Many people probably do not even realize that it actually is a wine. They might see it more as a liqueur or spirit. This needs to change. This wine needs better recognition for its own merits, rather than simply as a cocktail addition. It's time this wine stops being ignored by so many wine lovers. 

The wine in question is Vermouth, a fortified and aromatized wine.  Why do so wine lovers refuse to see its merits?

Is it because it's a "flavored" wine? Though craft beer lovers often embrace flavored beers, many wine lovers show disdain for flavored wines. They seem to think wines should remain relatively pure, with flavor from grapes and oak, but nothing else, despite the fact wines have been flavored for thousands of years. Sure, there are flavored wines which aren't done well, and taste artificial and unpleasant. However, a carefully crafted Vermouth can express an amazing melange of harmonious flavors.

Is it because it's seen more as a cocktail ingredient than a beverage of its own? Yes, it often is used in modern cocktails, and you are unlikely to find it on most restaurant wine lists. However, back in the later half of the 19th century, when Vermouth first started appearing in cocktail recipe books, one of the most popular was the Vermouth Cocktail, which only contained Vermouth, a piece of ice and a lemon peel. The flavor of the Vermouth, basically on its own, was paramount. In Europe, it's still common to drink Vermouth on its own. It is in the U.S. where people have been slow to embrace this wine on its own.

Is it due to a lack of understanding about Vermouth? Do you realize it is a wine? Do you realize the diversity of Vermouth? It's no longer as simple as dividing Vermouth into sweet and dry. Were you aware of the various U.S. producers of Vermouth, from California to New York? When is the last time you enjoyed Vermouth on its own, and not in a Manhattan or Martini?

For many years, I've experienced the delights of Vermouth and hope others will widen their vinous horizons and experience it as well. Treat it like a wine and not just a cocktail ingredient. Don't just place it in a pantry or cabinet when you want to make a Manhattan cocktail. Store it like you would store any other wine. 

Vermouth is definitely worthy of much more attention than it receives from wine lovers. People need to learn more about it, and taste the various examples that are available. Wine bloggers need to write more about it, to share knowledge of Vermouth with their readers. The U.S. needs to take a more European approach, and learn to appreciate Vermouth on its own, and not just as a cocktail ingredients.

What are your thoughts on Vermouth?

Rant: For Mother's Day, Gift Your Mom A Bottle Of White Zin

In two weeks, on Sunday, May 10, it'll be Mother's Day, a time to honor our mothers, to show the love we possess for them. I love my mother, and she's worthy of much honor for her love, devotion, and sacrifices in raising me. However, she'll say that she doesn't need any specific day to be honored, that she feels my love every day. Many mothers probably feel that very same way about their children, yet we children still enjoy celebrating this holiday.

During the next month, will you buy your mom a gift? Jewelry, chocolates, flowers or maybe a bottle of wine? If you want to buy her a bottle of wine, what would be your best choice?

It might be White Zinfandel! 

That might confuse some people, and doesn't seem like the type of wine recommendation I usually would give. It's not the type of wine I promote at the twice weekly wine tastings at Victoria Hill Wine. So, why am I recommending it now?  

Thirteen years ago, I first posted a similar article, and the sentiment bears repeating. Back then, while working at a wine shop near Mother's Day, I sold more White Zinfandel than any other day I ever recalled. One of the customers seemed almost guilty buying it, telling me that it was for her mother, not wanting me to think she was drinking it. That made me ponder the matter, raising a question in my mind.

If you truly love your mother, would you really buy her an inexpensive, and much maligned, wine like a White Zinfandel?

Some might think the answer is easy, that their mother deserves much better than White Zinfandel, or a similarly cheap, mass produced wine. They would rather try to introduce their mother to some other wine, one which is much better in quality and taste. They might prefer to select a pricey wine, rather than the cheap White Zin. In some respects, they are correct. Your mom is certainly worthy of a pricey, high end wine. However, that doesn't mean you should buy your mother such a wine.

In fact, sometimes a White Zinfandel is the best wine you can buy for your mom.

For Mother's Day, I believe that you should give your mother the things she loves, no matter what they might be. I don't believe it's the day to test your mom, to give her mother something she might or might not enjoy. You want the day to be as perfect as possible for your mother, so you should cater to her desires. If she loves White Zinfandel, then the best wine you can give her for Mother's Day is White Zinfandel. You shouldn't feel guilty or cheap. You shouldn't feel like a bad child.

Even if you're a wine lover, conversant with wines from all over the world, don't shy away from buying White Zinfandel if that is what your mother loves. Maybe your mom has never had a Provence Rose or a Gruner Veltliner, and might enjoy them if she did. Then again, maybe she won't. Don't try to change your mother's palate on Mother's Day. You can do that on any other day of the year. Instead, give her what you know she already loves, even if it's White Zinfandel.

Yes, Love for your Mother can be expressed through White Zinfandel. 

Rant: Put Your Damn Cellphone Down!

Put Your Damn Cellphone Down!

Cellphone use is ubiquitous, and far too many people have great difficulty lifting their heads from the screens of their phones no matter what they're doing. They walk down the street, looking at their phones rather than looking out for others who are walking in their path. Despite its illegality, some people still use their cell phones while they are driving, endangering others. 

And when some of these individuals visit a business, from a wine shop to a book shop, they sometimes continue using their phone even when they go to the register to make their purchase. This is a pet peeve of mine and I continue to this problem on a regular basis. 

That needs to stop!

First, it's just rude as the cashier often needs to engage you in conversation when you make your purchase. It's difficult to do so if you're talking to someone on the phone, or texting, or surfing the Internet. Second, it's dehumanizing to the cashier, as your attention is on your phone and you aren't treating the cashier as a human being, but rather as if they were an automaton. This is not the self-service check out line. Third, mistakes can easily be made as you aren't paying sufficient attention and may not properly understand whatever questions the cashier asks you.

If you have to make a call, then handle the call before you go to the cashier. Once you get in front of the cashier, put your phone away or down. Give your full attention to the cashier. Treat them as a human being. Engage in some actual face-to-face social interaction. Your life is far greater than the tiny screen of your cell phone.

At the wine shop where I work, this continues to happen to me and it's usually clear that their cellphone conversations aren't emergencies. They could easily put down their cellphone but they make an active choice not to do so, to be impolite. It's certainly more difficult to handle their transaction as asking them relevant questions isn't easy. I know plenty of other people who have worked as a cashier and have also complained about this very issue.

At restaurants, servers also encounter this same problem. The server may approach a table to take their order, but someone is on their cellphone and still tries to place their order. The server may need to ask this person questions, such as whether they have allergies, and it becomes difficult as that person is on their cellphone. It's just rude and unnecessary. 

What happened to civility, to basic courtesy to others? What happened to "please" and "thank you?" What happened to treating others as actual people, and not just automatons?

Have some consideration and put your damn cellphone down!

Rant: Put The Bunny In Your Mouth!

Easter will be held in about two weeks, on Sunday, April 5, and many children will receive baskets of candies and treats, some in the shape of rabbits, from the "Easter Bunny." Plenty of Easter decorations involve pictures of cute bunnies or anthropomorphic rabbits. At various stores and malls, some children may even have gotten their photos taken sitting on the Easter Bunny's lap.   

However, when I think of Easter and rabbits, I think about eating rabbit, and I don't mean enjoying a tasty chocolate rabbit. Instead, I think of an actual rabbit on my dinner plate, prepared in a variety of ways, from roast rabbit to rabbit stew. I think of its delicious, versatile and nutritious meat but that thought makes other people squirm, those who claim they would never eat a rabbit.

Why are so many people opposed to eating rabbit, despite the fact it's so tasty, extremely sustainable, and a healthy option?

Their main resistance to eating rabbit appears to be primarily psychological. Rabbits are seen as too cute to eat, too much like a pet. Some people may have had a cute, fuzzy bunny as a pet, keeping it in a small hutch, and thus feel squeamish about eating something they once had as a dear pet. These feelings are relatively modern and that sentiment wasn't an issue for many prior generations. We need to return to those earlier sentiments as the consumption of rabbit is good on several fronts, including that it's one of the most nutritious and sustainable meat that exists.

Around 1100 B.C., when the Phoenicians first came to Spain and Portugal, the Iberian peninsula, they found rabbits there, and called the land I-sephan-im, which means "Land of the Rabbits." It's probable that they spread rabbits throughout the Mediterranean region. The ancient Romans enjoyed rabbit meat, and they even created leporaria, walled areas where they raised rabbits for later slaughter. There once was even a Roman law that all young women had to eat rabbit because it was thought it would make them more beautiful.

Have you ever noticed that it seems almost every movie about the Middle Ages shows rabbit being eaten? Rabbits have continued to be eaten as food throughout history, though consumption in the U.S. has apparently declined greatly at least over the last hundred years. Nowadays, Europeans are far more amenable to dining on rabbit and France is the largest producer and consumer of rabbit. My first time eating rabbit was when I was in Spain over 30 years ago.

It's difficult to find accurate statistics on the number of rabbits consumed each year in the U.S. Some figures point to around 500,000 rabbits each year, and you can compare that amount to the 9 billion chickens, 30+ million cattle and the 2+ million lambs consumed annually. So, it's clear, rabbits are a tiny niche meat in the U.S.  

Why should we eat more rabbit?

First, it's an excellent sustainable choice, far more sustainable than beef, pork, lamb or poultry.  Rabbits eat grass and marginal forage, thus they do not compete for resources with people and are more easily fed than many other animals.  They will even eat food scraps, which would be a great use for all of our vast food waste. We all know how rapidly rabbits can reproduce and they are available year round. Rabbits require little space, certainly much less than other food animals. You could even raise rabbits at home, which is relatively easy to do. It's said that a rabbit can produce six pounds of meat for the same amount of resources which a cow needs to produce a single pound. 

The carbon footprint of raising rabbits is far lower than other common food animals, and thus much better for the environment. As the demand for meat continues to increase, it may be impossible to meet that demand without causing significant environmental problems due to increased resource intensity. Beef may be the largest offender, requiring significant resources which could be instead used for other purposes which might better feed more people. The increased consumption of rabbit could alleviate these issues, as rabbits require far lesser resources. It is something that needs to be seriously considered.

Second, rabbit meat is very healthy and nutritious. The U.S. Department of Agriculture has even stated that rabbit is the most nutritious meat. Rabbit has only 795 calories per pound, compared to chicken at 810, turkey at 1190, beef at 1440 and pork at 2050. Rabbit also has the highest percentage of protein of any meat. In addition, rabbit has a lower percentage of fat and less cholesterol than chicken, turkey, beef, or pork. Rabbit is easily digested, and has very high levels of Omega-3's and other good fats. It also has high amounts of iron and B12. Those are all good reasons to opt for rabbit.  

Third, and a very important reason, rabbit tastes good. It has a mild and slightly sweet flavor, in some respects like chicken, though it can also remind you of veal or even pork. You won't find it to have a gamey flavor. Plus, nearly all of the rabbit is white meat, which appeals to many people. It's generally lean meat, so be careful about overcooking it. In addition, different parts of the rabbit have different characteristics so you can get a variety of flavors within the rabbit. If you tasted rabbit blind, you would very likely enjoy the meat though you probably would not realize it was rabbit.

If you're actually concerned about the food you eat, if you want to eat healthier and more sustainable, then you should be eating rabbit. Break through your psychological barrier and try some tasty rabbit. It's good for you, good for society, and good for the environment.

Put The Bunny In Your Mouth! 

Rant: Permission & Food/Drink Risks

Give yourself permission to take a food or drink risk.

You don't need to follow the conventional options, and conform to the norms. You can, and should, think outside the box and be willing to try different and more unusual options, to break outside of your comfort zone. Try new foods and drinks, expanding the horizons of your palate. 

Complacency is easy. It takes no effort to order the same dish every time you go out to a restaurant. It takes no effort to buy the same wine every time you visit a wine shop. It also takes no effort to eat and drink the same things as everyone else. They are the safe choices, those which won't rock the boat. There's no risk that you won't like what you eat or drink. You know exactly what you're getting, and frankly, that can be boring.

There is nothing wrong with taking risks. You simply need to take that first step, to let yourself take a chance on something new and different. Sure, it may seem a bit scary at first, but that is merely a psychological barrier which you can easily overcome. The reward for taking that risk can be enormous, the discovery of a new food or drink which excites and satisfies you. You could uncover a new favorite, something to tantalize and please your palate. However, that cannot happen unless you are willing to take a risk.

Consider the recent Boston Wine Expo. If you attended their grand wine tasting, which wines did you taste? Did you stick to the wines you already knew well? Or did you seek out wines that were unfamiliar to you, wines from different regions, wines using less common grapes? Did you take any risks in your wine tasting, or did you choose to play it safe?

When you dine out, do you only eat at Boston restaurants? Do you shy away from traveling to suburban restaurants? Or do you take a risk and visit those suburban spots, to discover the wonders of their culinary skills? When you dine out a a restaurant, do you always order the chicken dish? If you dine at an Italian restaurant, do you only order the Chicken Parmigiana? Or do you prefer to order the special, no matter whether it's seafood, beef, chicken, lamb or something else? Do you play it safe with the menu or take risks?

A few days ago, I visited the Ipswich Shellfish Fish Market, in Ipswich, which is only open on Friday and Saturday. It's my favorite local seafood market for fresh and frozen products, offering quality seafood at reasonable prices. This past weekend, one of their offerings was Cod Cheeks, a rare delicacy that is difficult to find at most fish markets. As there are only two cheeks per cod, it's obvious why they are harder to find. They are delicious, resembling scallops in some respects, and can be cooked like a scallop. However, how many customers, who might never have tasted cod cheeks, would take a risk and order them?  

Break out of your routine. Break out of your complacency. Break out of your boring, same old choices. Instead, take risks and explore the myriad of choices that are available to you. Unless you take those risks, you'll never know what you are missing, the great wines and foods that you could be enjoying. We all need to take a close look at the choices we make concerning our food and drinks, and ascertain those areas where we play it safe, and where we could benefit from taking some risk.  

Personally, I love to take food and drink risks, to taste something new. There's no guarantee that I will enjoy the new food or drink, but I'd never know unless I take that risk. And sometimes I find a new favorite, which I would not have found otherwise. The reward of finding these favorites outweighs the minor risk of trying new foods and drinks. 

Give yourself permission to take a food or drink risk.