#((considering most of the gluten-free restaurants we have in my state are way out in the bigger cities))

[theheadlessgroom]

@beatingheart-bride

"Of course I do," Randall said, his tone turning tender as he set aside his cup for the time being, in order to move closer to sit beside her, to take her cool hand in his, and press a loving kiss to her knuckle. It was funny, doing it now-even after centuries apart, it felt like only yesterday that he had done it, pressing his lips so chivalrously to her knuckles as they walked together...

"I want nothing more than to be with you, Emily," he continued, turning serious once more as he gazed once more into her eyes, hoping to finally convince her to let him follow her into eternity, to be together as they always should've been. "I want nothing more than to be husband and wife-I...I've always felt this longing, I realize now, as if I was missing something, forgetting something...and now that I'm with you, and I remember everything...I realize what was missing-it was you, and our engagement."

He sighed softly at this admission (just another little thing that made sense since they found one another again), before finishing, "And I want to pick up where we left off, if we can-I want us to be happy, and finally have the lives we always wanted...even if it's not the way we imagined it would be. I don't...I don't want to wait any longer, for us to be together. We've waited long enough. And just as I told you before, I'm not afraid to face the future, so long as we're together. And I...I just want to be with you, always. I don't want us to lose one another, and never know if we'll ever find each other again.

I...please, Emily. Please. We've had enough of heartbreak."

[paleorecipecookbook]

What To Do & Where To Eat in Santa Barbara

It’s been a hot minute since I traveled to California, which is really a shame since it’s a quick direct flight for me and it immediately feels like I’m in some far away vacation land. Well, that’s pretty much exactly what it is. Especially Santa Barbara. I hadn’t spent much time in Santa Barbara before this trip and now I’m wondering why it hasn’t been a normal yearly occurrence for me. This sleepy little ocean town has become a bustling area to try amazing food, sip on about a million glasses of wine, and take in the sea breeze as you dip your toes in the water. It’s just simply lovely.

And one of the best parts about being in Santa Barbara is that you can make your way into Santa Ynez Valley. I went to Santa Ynez Valley last year and absolutely fell in love with the area and this time around it was even more beautiful because of all the rain they have been getting recently. The rolling hills of the valley were so incredibly green and everywhere you turn there is another beautiful vineyard. It really is a breathtaking area. And since I didn’t check out the tiny town of Los Alamos when I was in SYV the year before, we decided to stay at the newly renovated Skyview Motel. You can see this iconic roadside motel from the highway and from downtown Los Alamos since it’s perched on a hillside overlooking wine country. And the motel itself includes a beautiful restauant, pool and the cutest rooms – many that include their own patio with personal firepit. I was welcomed by a cute cat each morning who loved our patio furniture as it’s bed. Since it wasn’t warm enough to hang out by the pool while we were there, we enjoyed some cocktails at the restaurant before making our way into town to try even more wine!

When you are in Los Alamos, you have a full block of restaurants, bakeries and tasting rooms to check out, so you can rent a bike from the Skyview Motel and bike into town for a buzzed and full afternoon. We first stopped in at Casa Dumetz for a wine tasting, a really really delicious wine tasting. I’m not huge in to wine or really even know what I like, but I know I enjoyed every single one of these wines. Casa Dumetz makes highly acclaimed reds and whites with premiere fruit grown exclusively in Santa Barbara County vineyards and the wine tasting room shows how much love goes into each one of these bottles. 

And after you try the wine tasting, you can wander next door to Valle Fresh to enjoy some tacos and tapas while you check out all the beers and ciders in Babi’s Beer Emporium. All three spots are owned by chief winemaker Sonja Magdevski to ensure that everyone in your group is happy and satisfied. We ordered a carrot appetizer to get in some extra veggies on our trip, then we loaded up with delicious tacos. It was incredibly easy to eat gluten free here since all the taco shells are made in-house with corn. Everything was so fresh and delicious! We really loved this spot.

Then for our first dinner in Santa Ynez Valley, we made our way to Solvang (where I stayed last time) to the restaurant First & Oak. This restaurant is located inside the Mirabelle Inn and is considered one of the best spots in Santa Ynez Valley since it includes some of the most fresh local ingredients. First & Oak includes many small plates so you can try a ton of different things on their menu, and they recommend creating your own tasting menu to ensure you get the full experience. We ended up both trying a four-course tasting menu and I think three would have been a better idea because we were STUFFED. So so stuffed. I tried the lobster bisque, halibut, pork risotto and white chocolate meringue. Everything was fantastic and the server was so helpful making sure everything we ordered was gluten free! And if you are wine tasting during the day, the owners of First & Oak also own Coquelicot Estate Vineyard in Los Olivos, which is just a quick drive away from Solvang. 

Another meal we had in Los Alamos while we stayed there was at Pico at the Los Alamos General Store. This restaurant is a beautiful spot that serves farm-to-table upscale comfort food. The restaurant also shares their building with local Lumen Wines where you can try all their wines in their tasting room. We tried the mushroom salad, brussels sprouts and short rib, and everything was so fresh and served up beautifully.

And before we left, we ended up eating at Plenty on Bell a couple of times for breakfast! We loved this spot and everything we tasted was cooked to perfection. I ordered the short rib hash and the short ribs and potatoes were both crispy on the outside and soft on the inside. Many people also recommended Bob’s Well Bread Bakery but I didn’t see too many gluten free options on the menu so we stuck with Plenty instead. But if you don’t eat gluten free, I heard Bob’s is fantastic!

Then once we had our fill of the countryside, we made our way back to Santa Barbara to see all it has to offer. We were lucky enough to stay at the Ritz-Carlton Bacara and soak up this absolutely stunning property. This was my first time staying at a Ritz-Carlton resort and it completely lived up to its name. Not only was the staff incredibly attentive and helpful at every turn, but the property itself was perfection. There was always something to do, something to see, and some sort of drink to indulge in. The oceanfront property includes 2 miles of beach to walk on, a nature walk to take your dogs on (yes, it’s dog-friendly!), and they have beautiful pools, hot tubs, and fun games like bag toss and ladders throughout every corner. We spent almost an entire day on the property just having cocktails and playing games. There was really no point in leaving!

Two things I can’t recommend enough is eating at Angel Oak for Sunday brunch AND checking out the Club Lounge on the property. While we ate at Angel Oak for brunch, we were able to sit on the patio overlooking the ocean while professional whale watchers looked on for any signs of whales swimming by. We sadly didn’t get to see any whales ourselves but many people talked about the whales they had seen earlier. I ordered the cobb crab salad when we ate here and it was AMAZING! I hate salads but I ate every bite of this one.

But if you don’t get to see any whales, not to worry, the Club Lounge will keep you happy and entertained. The Club Lounge is very exclusive since they only let about 30-35 rooms enjoy the services that the Club has to offer. In the Club, you’ll have a personal concierge to help you with anything you need whether you need a glass of wine or champagne or a house-made latte. Then you also have a ton of amazing snacks to choose from, including gluten free snacks and treats. I spent so much time in this lounge working on my computer, enjoying breakfast, and getting some snacks to take on the go. It was such an amazing spot to relax and unwind while catching up on work. I loved it so so much!

Then for our first dinner in Santa Barbara, we headed to Les Marchands Restaurant and Wine Shop. This spot was named “Wine Bar of the Year since it is led by a world-class team of certified sommeliers and wine profressionals. You’ll also find more than 400 selections of wine at this spot. So if you’re a wine lover, this is definitely your spot! I found it a tad more challenging to find gluten free items here since many of their entrees are pasta or include wheat, but we still enjoyed a fantastic waygu steak while we were there!

Then for our last full day in Santa Barbara, we finally took a break from all the wine and got to moving. We wandered around Stearns Wharf & Harbor to see all the shops, then we walked down by the ocean, then finally made our way to state street and into Salt. In downtown you would never know that you can find the largest Himalayan salt cave in North America. I always see people with Himalayan salt lamps next to their bed and I never really knew why, but I found out in my own salt session that Himalayan salt has a ton of different benefits like supporting respiratory health, promoting sinus health, preventing muscle cramps, and promotes bone strength, along with a ton of other benefits. And while you’re in the Salt Cave, you can simply enjoy a 45-minute meditation session or you can always book a treatment such as a massage, scrub or a Nexneuro vibration treatment. It’s all very earthy and crunchy, and I love it. It was a great way to break up the day and do something a little different.

Then after we meditated, we went straight to Tyger Tyger. Curry is a dish I could eat for every single meal and I talk about it quite frequently. So when my friend found out I was heading to SB, she said I absolutely HAD to eat at Tyger Tyger and order the pork curry. And HOT DAMN I’m so glad I listened to her because it was lifechanging curry. Not just good or great or amazing. It was LIFECHANGING. We also tried the Malayasian Curried Cauliflower and I almost licked my plate. I couldn’t get enough of this spot. Everything on their menu is marked gluten free and/or vegan, which makes it extremely easy to order. And it’s so unique compared any other spots because within the location, you’ll also find Dart Coffee and Monkey Shine ice cream. And the ice cream has an Asian flair to eat because you’ll find selections like Black Sesame and Mango Sticky Rice soft serve with fruity and crunchy toppings to sprinkle all over.

And for my last meal in Santa Barbara, my friend took me to LoQuita to enjoy some traditional cooking methods of Spain. I’ve never been to Spain but now it’s at the top of my list after experiencing LoQuita. This meal was absolutely fantastic, I can’t say enough about it. Everything was so incredibly fresh and flavorful. Like OMG flavorful. We enjoyed the Jamón tasting, the oyster mushrooms, cauliflower, spanish tortilla, and FANTASTIC chorizo paella. If you are ever in Santa Barbara, this spot is a complete must!!

I hope this post gives you some inspiration to create your own Santa Barbara trip in the future! I can’t say enough about Santa Barbara and Santa Ynez Valley. They are both amazing places to visit that aren’t overwhelmed by traffic and people. It’s just a great place to get away, relax and enjoy all that California has to offer. And now I’m already planning my next trip back so I can check out even more restaurants when I’m there! Be sure to read below because I have even more recommendations for when you are there!

Quick Summary of my SYV & SB Trip Favorites:

Hotels

Skyview Motel

Ritz-Carlton Bacara

Restaurants 

Valle Fresh in Los Alamos

First & Oak in Solvang

Pico at the Los Alamos General Store in Los Alamos

Plenty on Bell in Los Alamos

Angel Oak at the Ritz-Carlton

Les Marchands Restaurant and Wine Shop in Santa Barbara

Tyger Tyger in Santa Barbara

LoQuita in Santa Barbara

And if you’re staying for more than just a few days, here are even more restaurant recommendations –

Lilac Patisserie

ParadICE Hawaiian Shave Ice

The Lark

The Lucky Penny for gluten free pizza

The Honey B

Santa Barbara Public Market

Ty Lounge at Four Seasons Resort in Montecito – official drink of Santa Barbara

And there are also about a million things to do while you’re in Santa Barbara –

Go to Stearns Wharf & Harbor

Check out The Funk Zone – one of the cutest areas in Santa Barbara with lots of shops, restaurants and wine tasting rooms. It reminds me of RiNo in Denver because it’s filled with old warehouses and manufacturing plants with a ton of artists’ studios and galleries, breweries and other shops. It’s a total different feel from everything else you find in Santa Barbara

Go on the Urban Wine Trail – more than 2 dozen wine tasting rooms all within blocks of downtown, which means you don’t have to drive into the valley and you can ditch your car and walk to almost any of them without worrying about how you will get home once you enjoy a few too many tastings. Here are just some of the tasting rooms you can check out –

Kunin Wines

Santa Barbara Wine Collective

The Valley Project

Riverbench Santa Barbara

Wineries of the Presidio Neighborhood

Go to the Farmers Market! It’s held almost every day in a different spot so you can always get the freshest ingredients, no matter what day it is.

Check out Santa Barbara Botanic Garden

Take a City Tour of Santa Barbara on the SB Trolley

Rent a bike, roller blades, coupe, or a surrey with Wheel Fun Rentals to easily get around town

Go kayaking and stand-up paddleboarding with Paddle Sports Center

Go hiking nearby

Carpinteria Bluffs

Inspiration Point

Arroyo Burro Beach to Goleta

Lizard’s Mouth

Refugio to El Capitan

Bill Wallace Trail

Gaviota Peak

Gaviota Wind Caves

Go to Montecito for some fancy shopping

Wander down State Street for cool stores and shops

This trip was hosted by Visit Santa Ynez Valley and Visit Santa Barbara, but all opinions are my own!

The post What To Do & Where To Eat in Santa Barbara appeared first on PaleOMG - Paleo Recipes.

Sourse of this article: http://paleomg.com/

[creambecksnupex1971-blog]

As Stephen stood eating, sweating profusely, he could sworn he felt something poking into his back. Suddenly, they heard the unmistakable voice of Darth coming outside, and pretended they were having a funny, normal conversation. Stephen quickly went back inside to clean his dish, as Marco soon realized Darth wasn there for just small talk. Backstory: A little over a week ago (we went out of state the day after I got this done) I dyed my virgin hair. Do not have the same person fix the cut. Do not let them charge you for it. One night when my mum was tucking me in (aweh) she pointed out that the bear was looking at me and said "it's as if he wants you to cuddle him to sleep again, he loves you." I didn't really think much of it but every night when I put the bear on the floor it would always seem to be looking at me. It wasn't until about a year or so 과천출장안마 ago that I started to find it a little creepy. It always seems to be looking at me. I'm 5'4" and would have totally considered liposuction when I was 130 ish pounds, even down to 115 pounds. I have significant fat in my lower stomach even at lower weights and that's the main reason. I also would consider minor lipo under my chin since I have a slight double chin even at low weights. The cheapest I found that seems like a legitimate listing on TB is $180ish. I have 3 pouches in my Neverfull, one is the pouchette which has my notary stuff and some spare office supplies like pens and sticky notes, one is my makeup bag, and one is a larger makeup bag that holds my laptop charger, mouse, etc so it not just 과천출장안마 loose in my bag. I happily replace those with the Catogram Kirigami, but since that all I do I being really cheap! I might buy the $53 Neverfull and just use the pouchette.. The other guys participate in a fast Fhrer ious street race with Nazi soliders, through different time periods. In the end, they kill Hitler. They travel back to the future and find that not only is Brian alive, but so are Han and Gisele.. You would be sharing this on lgbt threads where men who experience violence or are in unsafe situations can use this as a template or a discussion point. But you never do that, you instead shit on a great initiative for women by claiming it's sexist and stop there. You don't do anything productive with your criticism and you don't make an effort to expand this idea in a productive way for men. Starbucks is having a seemingly successful second wind after failing spectacularly the first time, with sales most likely driven by tourists and international students. I admit that I am partial to the occasional frappucino for dessert. Vegan and gluten free catering restaurants are a lot more mainstream. Honestly, I think it trial and error for everyone. I started using retinol to help my pores and texture so I could ditch pore fillers. I use no primers. Other (advice, magic secrets, freaking out, miscellaneous): RPL is a bitch. We had three CPs, three MMC, two bouts of misoprostol, three D a perforated uterus, an ambulance transfer, two embryopathologies (oneT13, one normal) and a whole lot of tears. RPL testing all normal except for an arcuate uterus that my two different REs did not suggest surgery for (unless maybe I went to IVF, out of an abundance of caution I guess).

[tiny-personal-university-thing]

My {Formerly} Bad Student Story: Physical and Mental Health Almost Destroyed Me - But I’m Back and Better Than Ever

Please read if you have suffered from chronic illness/pain or with your mental health to the detriment of your education!

Where to begin?

To start, a little bit about me. I am 21 years old, and currently a junior in college at Texas Tech University. I was born and raised in Houston, Texas, but I currently go to school in Lubbock, Texas – 532 miles from where I grew up in Houston. I’m what my school calls a “University Studies” major, which means that my degree is comprised of three “disciplines.” Those include Women’s Studies, Legal Studies and Environmental Science. This is all in the hopes that I will make a well-rounded candidate for law school.

 So this is where it gets interesting; this is the “{formerly}” bad student part. Basically, I didn’t do so hot my first two years at college. I suffer from chronic nerve pain due to 6 bulged discs because of a really bad car accident I had my senior year of high school - my truck was actually totaled. Additionally, I have this autoimmune disease called Hashimoto’s. It’s also called Chronic Lymphocytic Thyroiditis. It’s not fatal - it just sucks. In fact, it’s fairly common. My mom also has it. It’s just a major lifestyle change because my thyroid is either under-functioning or over-functioning. One of the most common symptoms across the board is debilitating fatigue. One may also experience copious hair loss (from it literally breaking off), hyperthyroidism/hypothyroidism, unexplained weight gain, depression/anxiety, joint stiffness, memory lapses, or complications such as heart disease. You can’t really be cured of Hashimoto’s, you just have to do your best to keep your life in a state of equilibrium. On top of all that, I was also officially diagnosed with an anxiety disorder (GAD), my freshman year of college; however, I have suffered from high-functioning anxiety since I was in the 2nd grade. I actually tested in the 98th percentile for anxiety. With my Hashimoto’s and chronic pain severely limiting my ability to even physically get out of bed, my grades really suffered. I was involved in a total of 8 organizations my first year of college, co-founder of two (one that focuses on raising awareness about sex trafficking that I am particularly proud of), and another that raises funds to establish legal aid clinics in less developed nations. I was also an officer in three of the aforementioned organizations, including the president of my dorm. But when I started to really get sick, participating in anything became so hard. I felt my peers judging me. I knew they didn’t believe me. My anxiety, which had been dormant for a couple years, came back with a vengeance. It almost destroyed me. I became isolated. I barely left my dorm - only to feed my horse each night or to buy food on campus. Every Friday, my mother would literally beg me to go out with friends, to reach out to literally anyone. I frequently considered the possibility of taking my own life - although I would describe it more along the lines of a general desire to cease existing, or to have never existed at all. I had never been so low in my entire life. My first semester, I did decently. I managed to go to the majority of my classes, and make decent grades that didn’t raise any red flags with my family or my school. While my social life did pick up my sophomore year and I began to form the close friendships we associate with college; unfortunately, I continued to regress academically in the semesters that followed.

 But, enough about that. The fact that I was always in pain/tired to the point of delirium/constantly ill made it really hard for me to focus on school. Often, the pain or fatigue was so bad I couldn’t get out of bed. I couldn’t participate in the organizations I was excited about, ride my horse, play violin, or go to classes despite being eager to learn. When I did feel okay enough to go to class, I was bombarded by pervasive, irrational thoughts like “I’ve missed class for weeks, the professor/students are going to judge me when I show back up again tomorrow.” I just didn’t get it. I didn’t understand how I went from the girl who begged her mother to let her go to school when she was violently ill with the flu in 7th grade because I loved it so much, to the girl who hadn’t gone to class in so many days she lost count. I ended up having to take a semester off from school. I remained in the city where my college is and bided my time by working - serving and eventually bartending full time. While working 40+ hours per week, I also tried to find a good pain management doctor and a decent endocrinologist. By remaining in the city I went to college, I was able to maintain a facade that I was still in school. When anyone asked me about school, I kept my answers terse, and general. School was “good,” I was taking “some classes.”

 When my semester off came to an end, I actually elected to take another semester off. I was torn in my decision to do this. I felt like I was letting everyone down a second time, that I would be stigmatized as a “drop out,” and I felt like no one believed me when I said I was going back. However, in my heart I still knew that I wasn’t in that much better of a place than I was when I left school. I am so glad I made that decision.

 My second semester off, I found a good pain management doctor not far from where my mom lives. My insurance covered spinal injections frequently used to treat bulged discs, where I underwent general anesthesia and essentially my doctor went into the epidural space in my spine to administer steroids to the bulged discs that he believed to be causing my nerve pain. While these injections are temporary and I’ll have to go back and get more injections whenever the pain returns - they have brought me great relief.  I continued working my job at the restaurant and became much more financially independent. This helped me to feel like less of a burden, and much more productive, in turn helping me with my anxiety. It also felt good having money. I was able to take over paying my rent, utilities, groceries, and costs associated with my horse. I also learned about Hashimoto’s, the symptoms (intolerable fatigue, insomnia despite said fatigue, gluten intolerance, inability to lose weight, my hair literally breaking off at alarming quantities, unbearable intolerance to the cold, inflamed joints, etc.) and how to live with it.

 After that semester, I was ready and determined not to fail. As the Spring 2018 semester neared, I made an appointment to see an advisor at my university, who became one of the two advisors I saw about every 3 weeks. They knew all aspects of my life; my mental health, my physical health, my struggles with my job, my aspirations, everything. It was in meeting them that I realized my first year at Tech I made a huge mistake by only meeting with the advisor assigned to me when I had some sort of hold on my account - which was once a semester at best. My advisors have fervently supported me. I am so grateful to them for the resources and affirmation they have provided me with this semester. Additionally, I learned to be more honest about my struggles with the rest of my support system, including my family and friends. I kept the secret of my two semesters off from everyone I was related to except for my mom. Even my dad was unaware until my second semester off. I did this mostly out of shame, but now that I’m back on track I actually want to tell everyone my story.  I also learned to be honest with myself about my genuine short comings that are unrelated to my health - including my organizational skills and time management skills. Lastly, I learned to be proud of myself, even for little victories.

 This is now (as I am writing this) my first semester back at school in two semesters (not including the summer sessions). Again, I am actually genuinely proud of the work that I have put forward. I’m aspiring to make my school’s Dean’s List or President’s List every semester from now until I graduate (which, by the way, is still in 2019 - the same as it was when I first came to college, which just goes to show you that it’s okay to take time off from school if that’s what you need). I’m aspiring to graduate at least cum laude. I’m aspiring to receive at least a 172/180 on the Law School Admission Test, and I will get into law school. I know that I am capable of these things because of the time I took away from school to better myself. Finally, my hope is that other college students facing similar adversities will be able to resonate with me, realize that college is not a race (you are under no obligation to be out in exactly four years or less), and see that they absolutely can overcome their obstacles.

Finally, I am certain that my struggle is not rare. I know that some of you may struggle with anxiety or depression. I know that some of you may suffer from chronic illness or pain that peers your age cannot truly relate to. I know that some of you may fear disappointing your family. I would like to add that I am here for you. I can promise you that there is a light at the end of the tunnel. If anyone - ANYONE - feels like they need someone to talk to, please feel free to reach out to me. I am up at all hours of the day and night usually. If you need just general advice, I got you. I hope that my story resonates with some of you.

My Story will be permanently linked to my blog via the “My Story” tab. As always, happy studying, fellow realistic students. And thank you again for 100+ followers. I am overwhelmed by your continued support. 

[travelonlinetipsofficial]

8 Reasons to Visit Michigan’s Upper Peninsula

New Post has been published on https://www.travelonlinetips.com/8-reasons-to-visit-michigans-upper-peninsula/

8 Reasons to Visit Michigan’s Upper Peninsula

Michigan’s Upper Peninsula is known for its small towns surrounded by wide swaths of thick forests that in the late summer are swallowed in heavy early morning fog coupled with winding dirt roads—you can literally count the number of cars you pass on one hand. While it may sound like the perfect setting for Stephen King’s next chilling novel, The Upper Peninsula of Michigan is also home to a diversity of natural beauty untouched by humans. 

Places to Visit in Michigan’s Upper Peninsula

I won’t lie, Michigan’s UP wasn’t always on my travel list. I had heard about its flawless beauty but as a vegan, I thought I would starve in a land that prides itself on its hunting prowess. Dining amongst horned and furry trophies just didn’t appeal to me. 

But then our travel lives changed. We began switching out jaunts across the pond for staycations and the allure of mineral-stained cliffs and turquoise waters beckoned me to Northern Michigan. I’m glad they did. I was in awe of the beauty that had been beneath my nose all these years.

Even if you’re not an avid outdoorsman wanting to connect with Mother Nature, I promise, you too, will be in awe of its amazing scenery. Need more convincing? Check out these 8 reasons to visit Michigan’s Upper Peninsula.

Marvel at Michigan’s largest waterfall, Tahquamenon Falls

Whether you visit in the warmth of summer, in the midst of autumn’s kaleidoscope of colors, or during winter’s chilling wonderland where trees are perfectly covered in a blanket of lush white snow, a visit to Michigan’s largest waterfall is a must! Located in the second largest park, Tahquamenon Falls State Park houses two powerful waterfalls-the Upper and Lower falls. Nicknamed “The Rootbeer Falls” by locals, the falls have an unusual brown tinge to the water thanks to cedar tannins that have made their way into the water. Nothing to be concerned about but it creates an interesting color to the flowing falls that you’re sure not to forget!

Tips for visiting Tahquamenon Falls

Most flock to the Upper Falls first, but if Tahquamenon isn’t your final destination, I would stop at the Lower Falls and then continue to the Upper Falls because Google will most likely have you continue your travels south along 123.

At the Lower Falls consider renting a rowboat for $7 a person or $20 per boat to get an up-close view. If you’d rather stay on land there are a myriad of hiking and biking trails, including a short trail with a ½ mile jaunt to scenic overlooks and a 13-mile Rivermouth Trail. Whatever your choice there is plenty of room to explore! And, if you want to stay a little longer, consider renting a rustic or modern campsite.

Enjoy one of four National Lakeshores in the United States, Pictured Rocks

Best known for its wildly rugged cliffs that look as though someone unleashed a toddler with a paintbrush, The Pictured Rocks National Lakeshore is a must-see destination in Michigan’s Upper Peninsula. The lakeshore stretches 42-miles from Munising to Grand Marais and offers visitors the opportunity to explore over 100 miles of trails, 12 miles of pristine white sand beaches with Caribbean blue waters, multiple sand dunes, an array of flora and fauna (including black bears!), and so much more. 

You may be wondering what caused the painted cliffs of the National Lakeshore? The cliffs’ coloring actually comes from deposits of iron, copper, manganese, and limonite that, when mixed with the groundwater running down the face of the cliffs, creates exotic coloring of orange, white, red, blue, and green.  The end result has become one of the most photographed spots in the UP because of its unique beauty.

Cliff dive in Presque Isle State Park

Not to be confused with Presque Isle in Pennsylvania (always Google it with Marquette in the search), this 323-acre park is located just outside downtown Marquette. The park looks as though it has truly been untouched by man, and to some degree, that’s true, thanks to Fredrick Law Olmsted. Olmstead is known for his involvement in designing New York City’s Central Park and in the late 1800s, he made a visit to Marquette to advise the city on how to utilize Presque Isle. His advice was simple, “don’t touch it.” Over 100 years later his advice is still being followed.

Visitors can take a break from the hustle and bustle of life and hike through the park’s many trails or consider biking the 2-mile Peter White Drive loop, which circles the entire park and takes visitors through canopies of fragrant pines and skinny birch trees. Every once in a while, the forest breaks to reveal Lake Superior.

But, the number one reason visitors flock here in the summer is to tackle their fear of heights and jump from the park’s 10-15 ft. black rock cliffs and cool off in Lake Superior. To find this special place, head to the northern tip of the park where, in the heat of summer, you’ll see cars lined up along the road. A small parking lot is also available.  

Even if you don’t want to take the plunge, it’s fun to watch others hesitate, re-consider, and ultimately jump into the emerald waters. 

Enjoy lunch in the UP’s largest town, Marquette

After exploring Presque Isle Park, head back into the charming college town, Marquette. With just over 20,000 people it clocks in as the UP’s largest town and one of the few places in the UP where you can enjoy the charismatic small-town vibe and shop at well-known stores to stock up on creature comforts. 

The town offers a great mix of dining from greasy pizza to dishes sourced entirely from local Michigan farms. My suggestion is don’t miss The Bodega, this LGBTQ-women-owned restaurant sources almost its entire menu from local Michigan farms and prepares everything from scratch, daily. Dining here is a treat! The menu is well marked for vegan and gluten-free dishes, making it the prime spot to experience the fresh flavors of Michigan for all its diners. I also suggest you try the sweet potato-filled Que Pasa tacos. 

Where to stay in Marquette – Landmark Inn is a lovely boutique style historic inn that is located downtown Marquette.

Hike or bike until you just can’t go anymore

If you love to work up a sweat and get your heart pumping, then the UP is the place for you! Michigan is well on its way to being known as a “Trails State,” with thousands of hiking and biking trails that weave through heavily wooded forests and snake along sandstone cliffs on Lake Superior.

Bike to Munising or Grand Island

If you want to clip in and explore the terrain with two wheels, head to Munising! The city has been hard at work creating a variety of trailheads to entice bikers to saddle up. The trails are all located within easy reach of downtown Munising but the track you don’t want to miss is on Grand Island. Hop on the Grand Island Ferry for $20 and get ready for rustic wilderness and 40 miles of trails to explore. The trails range in difficulty but if you’re looking for a scenic work-out then hit the island’s 20-mile 2-lane perimeter track.

For those of us who’d rather stick to exploring with our own two feet, there are an endless array of trail options that range in difficulty, many come with Instagram-worthy views, waterfalls, and hidden beaches! A few spots not to miss include The Chapel Loop Trail in Pictured Rocks National Lakeshore, Sugarloaf Mountain in Marquette, and The Lake of Clouds in the Porcupine Mountains. 

Kayak in Lake Superior’s Caribbean blue waters

Lake Superior’s emerald and turquoise waters beckon visitors to jump on in! Not only is it a fun activity but it’s the best way to view the mammoth Pictured Rocks. 

For seasoned kayakers, you can bring your own and get paddling, but if you don’t own a kayak or are maybe unsure of your paddling prowess, consider joining a guided tour. The guided tours in Pictured Rocks take paddlers by many gorgeous sites like Bridalveil Falls, Chapel Rock, Kissing Rock, and Lovers Leap Arch, among others. The tours are leisurely paced and take anywhere from 2 – 6 hours. 

If you’re paddling on your own be sure to keep an eye on the small craft water advisories as Lake Superior can become choppy quickly! If that happens, take off from Sandpoint Beach and paddle to Grand Island. The waters are sheltered around the island creating a smooth ride and Grand Island has great painted cliffs too.

Capture beautiful views from Sugarloaf Mountain

If you want a breath-taking view but don’t really want to spend hours hiking to find it, then head to Sugarloaf Mountain. The trailhead is located just a few minutes outside of downtown Marquette. There are two trail options, easy and difficult, but to be honest, they both take about 15-20 minutes and require a fair amount of stair-climbing. It’s worth it once you make it to the top, you’re rewarded with unobstructed views. On a clear day, you’ll be able to see Lake Superior, Marquette, Presque Isle Park, and Little Presque Isle as well as Hogsback Mountain and the large swath of forest between Marquette and Big Bay. ?

It’s a great spot to enjoy the changing fall colors too.

End your day with spectacular sunsets 

For most city-dwellers, sunsets are obstructed by buildings, power lines, and more making it difficult to get a clear view of the pink and orange sun-soaked sky. Michigan’s Upper Peninsula is filled with countless miles of wide-open sky and sea, making it the perfect place to sit back, relax, and enjoy the view.

A few great spots to enjoy the view include Sandpoint Beach in Munising, Grand Sable Dunes in Pictured Rocks, Brockway Mountain Drive in Copper Harbor, and White Fish Point in Paradise. 

These are 8 amazing reasons to visit the Upper Peninsula of Michigan. If you are looking for adventure, outdoors and a great food scene, be sure to add Michigan to your travel list.

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[celiacandthebeast]

AN EXTREMELY STRICT GLUTEN-FREE DIET MAY REDUCE QUALITY OF LIFE

BEYOND CELIAC 

https://www.beyondceliac.org/research-news/View-Research-News/1394/postid--102320/

February 23, 2018

By Amy Ratner, Medical and Science News Analyst

Hypervigilance about the gluten-free diet can lead to reduced quality of life for adults and teenagers, a new study by Columbia University researchers found.

“Extreme vigilance to the gluten-free diet may increase symptoms, such as anxiety and fatigue and, therefore, lower quality of life,” researchers from the Department of Health and Behavior Studies and the Columbia University Celiac Disease Center wrote. “In other words, there may be a cost to hypervigilance for some individuals with celiac disease.”

Both dietary adherence and social and emotional well-being need to be addressed by healthcare providers, the study, published in the journal,  Digestive Diseases and Sciences, concludes.

“We absolutely must continue to advocate for a strict 100 percent gluten-free diet for individuals with celiac disease,” said lead study author Randi Wolf, Ph.D., associate professor of human nutrition. “ I think what our research showed, was that, for some, such hypervigilance may come at a cost that needs to be supported and addressed concurrent with following a strict gluten-free diet.”

Hypervigilant defined

The 50 adults and 30 teenagers who participated in the study were categorized as being “extremely vigilant” and “less vigilant” based on a review of gluten exposure detailed through three days of diet recollection and phone interviews by nutrition experts.

Participants were considered "extremely vigilant" if they: reported no evidence of accidental or intentional gluten ingestion, would only eat at celiac-friendly restaurants, asked thorough questions when eating out, called each manufacturer before eating a new food or taking a new medication, kept a completely  gluten-free home to avoid potential for cross-contamination, or seemed to be take a lot of extra precautions to avoid cross-contamination. Those who were "less vigilant" may have had evidence of hidden sources of gluten on their diet recalls, reported that they don't always ask thorough questions when eating out, checked labels on some but not all medications or products, or may have reported intentional gluten consumption on occasions.

Julie Kennedy, who has, and is the parent of child with, celiac disease, said she would have been considered hypervigilant if she had participated in the study. Despite her vigilance, when they eat out, she and her daughter can never really relax and enjoy themselves, and they feel the anxiety the researchers found.  She agrees it reduces their quality of life.

"What the research shows is that we cannot assume the gluten-free diet is the complete answer," said Kennedy, a member of the Beyond Celiac Patient and Family Advisory Council. "Stress and anxiety are very damaging, so what risks are we developing?"

When weighing the consequences of a minute amount of gluten getting into the diet versus the emotional toll of always worrying about food, Kennedy wondered, "In the long term, which is worse?"

While it’s universally accepted that celiac disease patients need to eliminate harmful gluten from wheat, barley and rye from their diets, the particulars of achieving a gluten-free diet are less clear.  In the United States, foods labeled gluten-free have to contain less than 20 parts per million. Research has shown that up to 50 milligrams of gluten per day from cross-contact is considered safe for most people with celiac disease.

But celiac disease patients have to make choices every day about the risk of gluten exposure from the gluten-free products they purchase, to the restaurants they frequent, to the social settings where they feel safe eating.

The Columbia study focused on the association between quality of life, energy levels, adherence to and knowledge about the gluten-free diet. Participants were diagnosed with celiac disease through an intestinal biopsy and had been on the gluten-free diet for more than one year.

Quality of life scores

Adults who were hypervigilant had quality of life scores that were significantly lower than those who were less vigilant. Likewise, adults with lower energy levels reported significantly lower quality of life. Patterns were similar for teenagers. Meanwhile, hypervigilant adults were more knowledgeable about the gluten-free diet than those who were less vigilant.

Extreme vigilance that creates anxiety and stress may lead to low energy levels and fatigue, the authors wrote, but added that this relationship needs more investigation.

“The hypervigilance described in our sample, for example bringing their own dishes to restaurants or other homes and thorough and repeated questioning at restaurants, may come with a meaningful and relevant cost,” the study authors wrote.

They noted that the study’s findings conflict with previous research that has shown that better dietary adherence is associated with higher quality of life scores and suggested that the tools used to collect information on quality of life and dietary adherence might explain the difference. The Columbia study used celiac disease specific measurements and relied on nutrition professionals’ evaluations of vigilance compared to patients’ self-reported perceptions.

For example, the study says, one participant perceived herself to be extremely vigilant, reporting she never had gluten in the past month but went on to say she took gluten-containing croutons off her salad before eating it.

Promoting well-being

The potentially negative consequences of being extremely diligent about a strict gluten-free diet should lead healthcare providers to be aware of the importance of promoting both adherence to the diet and social and emotional well-being, the study concludes.

The authors called for ongoing involvement of a registered dietitian that continues beyond an initial visit at the time of celiac disease diagnosis. Only 16 percent of adults and about 27 percent of teenagers were seeing a dietitian at the time they were participating in the study. Most had no follow-up after diagnosis.

A recent Beyond Celiac study showed that more than one in four celiac disease patients diagnosed in the last five years have not had any follow-up care.

The National Institutes of Health recommends that celiac disease patients consult with a skilled dietitian and have continuous long-term follow-up by a multidisciplinary health team. “It appears these guidelines are rarely met among our participants,” the study says.

Dietitians need to develop ways to help celiac disease patients address difficulties in dining out. Seventy four percent of adults and about 87 percent of the teenagers in the study cited aspects of dining out as a barrier to adhering to the gluten-free diet. Desire to take advantage of increased restaurant options, combined with distrust of menus and ill-informed wait staff were reported as “considerable sources of frustration and anxiety.”

The study illustrates the critical need to develop and evaluate nutrition education strategies that promote increased adherence to the gluten free diet while at the same time taking care to maintain a high quality of life, the authors wrote.

Family-centered nutrition education

More than 80 percent of study participants reported that supportive family and friends are important when it comes to following the gluten-free diet. Consequently, the impact of family-centered nutrition education needs to be explored as a way to increase adherence and quality of life.  

“We also need to explore interventions that may help reduce some of the barriers described in our study that created the most anxiety and stress,” Wolf said. “We are currently pilot testing various interventions, such as gluten sensor devices, cooking-classes, and online discussion tools, to learn about their potential utility in promoting a strict gluten-free diet, but also whether or not such interventions could help improve quality of life.”

Kennedy said she would welcome real solutions, especially follow-up care from a dietitian with expertise in celiac disease. Like some study participants, she saw a dietitian once when diagnosed, but the dietitian knew less than she did about the gluten-free diet. Neither Kennedy or her daughter have had follow-up nutritional care. Regular visits with a knowledgeable dietitian are especially appealing to Kennedy because she thinks it would give her now pre-teen daughter someone she could trust to discuss the gluten-free diet challenges teenagers face, something she might not talk about with her mother.

"I'm glad researchers did this study," Kennedy said, noting that at the very least it acknowledges the complexity of celiac disease and the gluten-free diet. "When my doctor diagnosed me, he said, 'Go on the diet and I'll see you in a year.' People need to understand it is not as easy as it sounds."

[my-sea-of-stars]

The fact that I was waiting for my girlfriend to come from college even though I legit wanted to die ever so slightly. I was absolutely devastated when I got into town that I was sitting in Starbucks with a coffee in on the hand and my phone in the other. I couldn’t pick what song I wanted to listen too because I was distracted by the crowds of people that flooded the shopping centre. I sat casually as I waited for my girlfriend, I didn’t mind if she was late considering I was constantly late all the time.

It took her sometime before she finally approached. For the girl who always had a big smile when she spotted me, didn’t. She was silent when she sat down beside me as I gave her a smile but it didn’t seem to work. We decided to leave the Café as I followed her to see where we’d be off too. She was beyond agitated but I could tell that she was trying her hardest to be here in the moment. We walked among the city as she was quite silent before she decided that we’d walk all the way back to my Luas stop and take it to Stephens Green.

She didn’t speak about much and kept in her she’ll even though I pushed her to do so. She refused even though I could tell something was bothering her. We walked among the streets before she stopped me as she entered a shop as she told me to wait outside. She came back out in delight with a smile on her lips before she told me later that she had went back to see a girl from her past. I could try to be pissed but at least someone had gained a smile on her lips that she most definitely deserved even if it wasn’t me.

She was starving and needed to just get some food in her system whilst she tried to enjoy her night and make something positive from an awful situation. She was my girl even on her bad days so I even if I’m a genuinely pushy person, I only wanted her to feel safe and sound when she was with me. Sometimes I had no filter and my head was a mess where everything just flooded out of it. We walked among the streets before we found a alleyway that was hidden away from all eyes in Dublin.

She ended up grabbing my hand as she tugged me down it with a brief chuckle from her lips as she turned around to kiss my lips softly as I did my casual roll of the eyes before we entered a shop that sold second hand books that were ancient along with vinyl records. Of course, her childish smile emerged when she seen the records. Her mood was still a low when she was searching through the records and in that bookstore, we were almost like fire and ice in that moment.

My mood was as cold as the ice and her emotions were like a fury of fire. I went over to the old dusty books as I traced my fingers among the pages when it was seen to have familiar signatures of the readers who had it before which was quite interesting to see. I decided that I’d go back and see what my girlfriend how got into. She done this thing where when she got excited about something, she’d give a toothy smile.

She was searching through the records to find something that caught her eye but finally she settled on the bright cover of the album that read ‘Fickle Friends’ She got an enormous loving look on her face as she was proud to finally found something she liked. She was bursting with happiness and she always had these moments where I felt myself fall deeper and deeper in love with her. I was a anxious mess around people but when I was with her, I always decided that I’d ask the questions that she was too nervous to ask which didn’t bother me because I’d be willing to do it for her sake.

We had a lovely chat with the man behind the counter as she bounced from side to side, happy with her latest find. A gem of the record shop even though I’ve never heard of the ‘Fickle Friends’ well, I had but never really listened to them. She tugged me out of the shop before she turned around and pressed her lips up against me in a way that made me melt right there and then. She needed to get some food into her system because she always complained about me not feeding her like the god damn Hamster she was. She settled on an Italian restaurant as we went in and she was in her little moment with all her Gluten free food.

We sat down facing each other before she jittered on the opposite side of the table as she found something on the menu she liked before she placed her order. She ended up playing into my sick sadistic thoughts as I turned my head to notice a woman wearing a full on kimono as I tried my hardest not to laugh even though she was leading me into temptation.

We laughed as she began to speak to me across the table like it was just normal for us to be doing this. She ate her food and had that lingering smile on her lips that would make anyone fall in love with her. She called me a dope a few times and I just dealt with it. We watched as a man began to put candles on the table as she decided to go on strike for a pinky promise. She held her hand over the candle before she whined at me which I quickly promised her because nothing was truer than me loving her. I grabbed the candle as It sat on front of me before she gazed at me with a smile on her lips. I didn’t know what she was thinking about or what was crossing her mind as she stared at me with this longing look in her eyes.

I was curious about what she was thinking about when she looked at me. Her only words that she shared with me were that “You look pretty in the candle light” which was bullshit and she had shit taste in girls (Actually she has really good taste in girls, she just dates shit ones) - Her words, not mine. I fixed the record for her considering she decided that she’d have to open the entire thing. We ended up leaving as we walked to our local music store as we looked at CD’S, her mood sank again and I tried to comfort her. I ended up taking her out of the store as we sat and waited for my Luas together.

I leaned against her in a way that made me feel safe like nothing in the world could go wrong within this very moment. She tugged me into a deep and passionate kiss as I continuously smiled against her lips before she decided that she’d start saying Harry Potter quotes and we decided to become passive aggressive when a girl looked at us as we spoke the beauty of Harry Potter out loud. We ended up settling that Goblet of Fire was the best Harry Potter film and book. We got on the Luas as she kissed my lips and every time she kissed me it was like she was kissing me for the first time, it got me.

I leaned against her as we stopped at her stop before I decided that I’d be the idiotic and romantic girl from a John Green novel and hop off the Luas to make sure she got to her bus safety. We laughed gently as we held hands together before a serious tone ended up filling the air as we turned into waves when a storm hit. I can’t cope with people touching me when my mood begins to drift away, I got into a state of panic but it gets worse when I’m allowed have free rein over my emotions. I couldn’t believe that I was actually becoming more of a mess then I usually am. She always done this thing where she tried to grab me so she could get control over me even when I was falling apart.

She grabbed my wrists as she tried to keep a firm grip on me even though I pulled away. She usually got angry and tried to push me away but after a few seconds, she calmed down. She allowed me to speak before she shut me up with her lips against mine. When the Bus pulled up and the state of mind I was in, I stood there and just admired the girl that I loved so very much. I told her how much of a wonderful person she was because sometimes I felt like if I was to go anywhere then at least when she thought of our last encounter then she would of heard some positivity from me. She deserved more than just some positive comments.

I just wanted her to know that I loved her and no matter what happened with how messy I am that everything would be okay. I just wanted to make sure she was able to know that she was worth my time, she was worth someone's time with or without me in her life. She stopped and turned around to look at me when I called her a wonderful person and that instant look of worry hit her even though she was almost in awh, I simply loved her and that was it.

We found love in simplicity.

[newstvstation]

Staff Perspective: Sober Curiosity

Originally posted on Futures Recovery Healthcare

Futures’ Outreach and Community Liaison, Laura Kunz, describes sober curiosity and its benefits. Kunz suggests that one of the most positive aspects of the sober curious movement is that it encourages people to mindfully consider how alcohol affects their health, mood, and relationships. Mindfulness plays a significant part in lasting recovery. As behavioral healthcare practitioners, the Futures Recovery Healthcare team commends those who choose to pursue abstinence and make thoughtful choices about using substances.

SOBER CURIOSITY, MOCKTAILS, AND MINDFULNESS – IS SOBRIETY TRENDING?

Written By: Laura Kunz

I made the decision to live sober in 2008. With the help of a community support group and a series of great outpatient therapists, I began changing myself and my lifestyle. I remember my last drink. I was at a PF Changs in Cincinnati a few days before Thanksgiving having dinner with my best friend since the third grade. We both ordered a glass of wine. After about halfway through the glass I started to feel what had once been the warm and fuzzy feeling of the beginning of a buzz. After years of highschool, college, and early 20-something alcohol misuse, that feeling was no longer a comfort. It was more like the doors of a jail cell being slammed shut and locked for an indefinite period of time. I pushed the half-full glass of wine away. I was done with alcohol.

I cannot say learning to live alcohol-free was easy. There were many times when I wanted to use alcohol to numb, celebrate, participate, or distract. At around three months sober, I was having a career and family-of-origin induced mini-meltdown at a gas station in Fort Lauderdale, where I was living at the time. As I pumped gas into my car, I remember thinking “I’ll just walk inside, buy a bottle of wine and a 12-pack of beer, go home and drink.” I immediately called a sober support and shared my plan. I screamed, “I just want to drink!” She calmly said “okay, then drink.” It was in that moment that I realized how committed I was to living this new way. Despite the way that I felt, alcohol would not improve my mood or circumstances. If I chose to walk through it all sober and feel and process my feelings, I had a chance to positively influence the outcome.

Ironically, when I pulled away from the gas station that night, I’d accidentally left the pump in my gas tank. As the gas sprayed everywhere and the attendant ran out to collect a hefty check, I laughed hysterically. I was living fully present in a moment of total chaos and surrender and I felt truly alive and grateful.

Fast forward eleven years. Mindfulness and living in the moment are household phrases and gluten-free, dairy-free, sugar-free, and now even alcohol-free are on-trend. If you’d told me back in 2008 that sober curious and abstinence would ever be a “thing,” I truly wouldn’t have believed you.

I believe sober curiosity, also known as mindful drinking, is an incredibly important and enlightened movement. It encourages awareness of the reasons why we drink as a society. “Am I trying to change a feeling or circumstance?” “Do I not want to feel or deal?” “Am I bored?” “Do I not think I can connect and build relationships without alcohol?” “Do I need to make changes in my life but don’t know how so I numb the feelings of doubt and fear?”

It also encourages awareness of the effect’s alcohol can have on the body and the mind. “I need to keep my gut and body healthy to achieve my fitness goals.” “When I drink, I focus less and I am less productive.” “I sleep better when I don’t drink” “I connect with the world and with people in a deeper way when I am sober.”

Sober curiosity increases self-awareness, self-control, and may help prevent the development of substance use disorders, which are rapidly on the rise in this country year after year.

Speaking of substance use disorders: Do I think sober curiosity or mindful drinking is enough for someone who is battling an active addiction? No, I believe abstinence is the best solution once a substance use disorder and problem drinking pattern has been developed. Due to the way addiction acts in the brain, the only way to change addictive patterns and behaviors is proper treatment, abstinence, and a consistent program of recovery.

Yet, the sober curious trend is certainly helping progress the recovery movement as a whole, which greatly benefits individuals who live abstinent or who will eventually live abstinent. It normalizes living alcohol-free and promotes conversation about health and wellness-centered lifestyles. Additionally, it has prompted many sober celebrities to speak out publicly about the benefits of recovery and popular national brands to launch products promoting sober curious and abstinent living. For example, Coca Cola’s new brand Bar None advertises “spirits without spirits” and many popular restaurants in major US markets are adding a variety of alcohol-free mocktails to their menus. Sober bars are also increasing in popularity such as the Sans Bar in Austin, Texas or Listen Bar in New York, New York.

Perhaps, a decade from now sober will not only be “sexy,” but it will be a fully integrated part of societal norms.

About Futures Recovery Healthcare

Futures Recovery Healthcare is a specialized addiction and co-occurring mental health disorder treatment provider with residential and outpatient programs in Palm Beach County, Florida.

Contact Futures Recovery Healthcare

701 Old Dixie Hwy Tequesta FL 33469 United States

(561) 475-1804

Website: https://futuresrecoveryhealthcare.com/

The post Staff Perspective: Sober Curiosity appeared first on News TV Station.

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[sevenclowds]

Frank Weekend

My account of going to see Frank Iero and the Patience play at the Baltimore Soundstage in Maryland, Sat Apr 22 2017.

My companions for the weekend are my 19 yr old and my friend's 16 yr old daughter. Both their names begin with C and will henceforth be known collectively as C&C. My teen was forced to listen introduced to MCR from the age of 7 and obviously has great musical taste. My friend's teen is a huge fan of the Emo Trinity, but is not familiar with Frank's non-MCR work. "Is Frank the drummer for MCR?" she asks innocently. Oh dear. We gotta lotta educating to do this weekend. Someone needs to save this poor child.

[Very long post. You probably want to put the kettle on for this.]

We leave North Carolina at 8am and make our first stop at 10am at a Starbucks. It is here that I purchase a fateful cup of coffee that will keep me buzzed for the next 19 hrs. Just how strong is Starbucks Pike Place Roast? And what on earth possessed me, a caffeine lightweight, to get a grande instead of a tall? It'll help me keep awake while driving, I thought. Someone punch me.

I treat C&C to my music on the drive. My iTunes music library appears to be like my blog: 95% MCR with the occasional snippet of something random. We make sure to play plenty of Frank, for educational purposes. C&C are huge Hamilton nerds and we listen to the soundtrack as we near DC. As we pass the capital city, I point out that Washington is now literally on our side. Groan. #momjokes

We arrive at our hotel in Baltimore around 4pm, then go out around 5pm. We walk past The Soundstage and there are lots of people lined up waiting to get in. I'm so happy to see several Frank fans wearing the same Death Spells hoodie as me and as we walk past I feel really fucking cool! These are my people! My tribe! They will see my DS merch and know that I am one of them! Whereas last week, walking round Harris Teeter, I felt vaguely conspicuous in my black hoodie with the scorpion on the back, but now, I fit in. I am home. If I didn't have C&C with me I would be lining up there with them. But I have to feed my teens and not leave them to stand outside in the rain, so I sigh, and head toward Shake Shack for some food that we'll loosely call "dinner", like a grown up.

After eating some fries, we head to a spiffy steampunky Barnes & Noble where C&C, both devoted book nerds, are in heaven and bond further over their love of fiction. I'm itching to get to the venue but it's still raining and cold and they're having so much fun that we don't head over there until about 7.30pm.

VIP Ticket Fiasco Two months previously, when buying the tickets online, I wasn't quite fast enough to get the VIP tickets and I sat at my computer spitting curses and venom at those who managed to buy them in 0.2 milliseconds flat. The VIP experience included a private acoustic session before the show, a copy of Parachutes, and a seat in the posh table-and-chairs bit near the side of the stage. But alas, it wasn't to be so I made do with the regular tickets.

So, as we enter the venue, we're informed that we can upgrade to the posh section for an extra $10 each. C&C look thrilled at this idea, and my kid has issues with being in crowds and had been intending to stand quietly near the back, so this is a fantastic opportunity to get a great view without the crush. I relent and upgrade, even though I'm crying inside because I know we've missed out on the private session earlier and I just want to die. Fuck me, I get to sit at a table like somebody's mom. Kill me now. My plan is to stay with C&C for a couple of songs and then venture out into the crowd, but that damn parental mode kicks in and I feel guilty about leaving them so I stay. But actually, the view is really great, even though the atmosphere in the VIP area is nonexistent.

Dave Hause and the Mermaid open the show with some so-so rock stuff. Perfectly fine and competent band to fill the time, although nothing too exciting until the last song, dedicated to Trump, and called Dirty Fucker, causes the crowd to go wild.

Then Frank Iero and his Beardy Wondergroup come out, launch into World Destroyer, and time ceases to exist. It's the first time I've seen Frank since 2007 when he wore his Black Parade jacket (sniff) so I'm very emotional and I'm grinning the whole time. I realize I don't know as many lyrics as I'd like to, on account of Frank lyrics being hard to learn without serious study, which I haven't had time for. I do my best and probably sing a pile of nonsense for the most part. He tells us that today is the first time he's showered in 5 days. Why so gross? He tells us a story about how bad the crime is in Baltimore, which makes everyone nervous about getting home tonight.

I take some great photos

And some not so great photos

After the show, we head to the pizza place next to the venue to kill time until the band hopefully come out. We huddle in the corner by the door and eat pizza. I can't really taste it. Maybe it's because it's gluten free and vegan, maybe it's because I'm really not quite in my body. I realize I'm shaking and figure it's still The Coffee I had earlier plus added adrenaline and fatigue.

I message Kyle @casesandcapitals to come meet us in the pizza place because I know he's here somewhere and we've never met before. Next thing I know, Jen @jen--ne--sais--quoi and Kyle are walking in and I realize three fundamental truths at the exact same time: 

1. Jen has intimidating make-up skills 

2. Kyle IS recognizable without the 5ft tall metal flamingo

3. These people are way too cool for me

I am a little excitable and extra when meeting them and their friends Abbi @grewuponyourbackporch and Cole, but mainly because Jen's jacket is all kinds of awesome.

My new friends eat pizza and go outside to wait again but it's too cold for us so we stay in the restaurant. I feel really sick, I'm still shaking and I feel like crap. In my fevered state I manage to post the same pic to Facebook twice and cannot for the life of me get anyone's name right in the above photo that I post to tumblr. My brain has gone. I'm a mess. I'm not really in my body and I wonder if they'll put "death by frank" as my cause of death.

We go to join everyone outside at about 1.30am because those band members aren't going to meet themselves and we don't want to miss it. It's fucking freezing! You can tell the direction that everyone has traveled to the show by how many blankets they're shivering under. Southerners are suffering and northerners don't give a shit because they're tough as nails. My kid discovers their Hamilton hoodie isn't at all warm but I'm not going to give them my hoodie because I need to meet Frank in my Death Spells hoodie because I'm shallow and a really bad parent. I actually choose to let a child freeze because I want Frank to know I'm a fan and not just someone's mom. Priorities, people!

Evan and Alex keep appearing and disappearing again. They mill around and meet folks, clearly enjoying themselves or at least faking it really well. Me and C&C go stand in the parking garage entrance for a bit because it's possibly 5 degrees warmer than outside. It's 2.20am. C&C want to give it until 2.30 before we leave. It's clear by now that Frank isn't going to come out. But he ALWAYS comes out. I'm faced with the reality of having to leave without meeting him and I'm distraught. I comfort C&C because I feel bad for making them wait all this time but they end up comforting and hugging me. They tell me to wait until 3am and to come speak to Evan because he's being adorable and there's hardly anyone left so we'll have him to ourselves. And so we do, and he's just the loveliest, sweetest man and he fixates on the fact that me and the kiddo are British, haha! We tell him we drove 8 hrs today and he should come to North Carolina. He agrees and says he loves Chapel Hill so maybe that'll happen some day (yeah right). He imparts wisdom on doing what you love and not being obsessed with grades because they won't matter once you leave school. He starts talking to someone else and just as we're thinking of leaving, there's a tap on my shoulder and someone behind me yells, "Oh! Nando's!" It's Evan again, wanting to tell me about his favorite British experience - a restaurant that serves the best chicken. He's so enthusiastic as we discuss Nando's menu, particularly the veggie options and the bean burger. Hilarious! He's my new favorite person without a doubt.

It's 3am and we leave, jogging back to the hotel (because Frank's made us nervous about Baltimore). We get to the room and I get into bed in my clothes because it's too cold to consider taking anything off. My body is still buzzing (can it STILL be The Coffee from this morning or is it shivering?). I get maybe 1-2 hrs sleep because my mind insists on composing Hamilton/FIATP hybrid songs and some of them are actually quite good so I stay up and listen to the inside of my head.

Next day we drive back to NC. It takes 7.5 hrs. I force C&C to listen to the entire Death Spells album and even a little bit of Leathermouth just because I know it's what Jen would have wanted 💜

[johnboothus]

The Industry Set Itself Up for a Clean Wine Reckoning

Earlier this week, I posed a question on Twitter: What is the biggest threat facing the wine industry right now? Dozens of wine professionals weighed in. Macro challenges like climate change and the global recession led the charge. These were accompanied by a swift current of frustration surrounding the wine industry’s indifference toward consumers and its slowness to modernize (DTC, packaging formats, etc.). Peppered throughout were comments about the rise of wellness marketing and the “clean-washing” of consumers.

While the macro challenges are no doubt troubling, it’s these latter issues that have me most concerned about the future of wine. Industry analyst, consultant, and commentator Robert Joseph, of Meininger’s Wine Business International, said it best:

Apathy. On the part of producers who believe (and are encouraged to believe by some media) they have a right to exist w/o changing. And on the part of consumers, most of whom don't really care very much what they're drinking, who made it, how and where.

— wine thinker (@robertjoseph) August 4, 2020

That comment gets at the heart of my concern. Wine companies seem unwilling or uninterested in engaging with consumers on their terms, with messages they’re interested in hearing. And consumers — especially millennials — seem disinterested in the marketing messages that resonated with boomers and Gen Xers. So wine finds itself at an impasse.

Meanwhile, we have entered into an unprecedented period of innovation in the drinks industry, with breakneck product evolution propelling hard seltzer and RTD cocktail growth. Among millennials, health and convenience are driving purchasing decisions, and wine is losing market share. SVB Bank’s Rob McMillan called this a key challenge in his 2020 State of the U.S. Wine Industry forecast, stating, “There are solutions, but hoping millennials will adopt boomer values as they age — and, as a result, move away from spirits and gravitate to wine — just isn’t a sensible business strategy.”

You might think this would be a wake-up call for wine companies, that they would lean into the problem, looking to engage millennials where they’re at (reading product labels and online), with the messages they want to hear (nutrition and product information). Yet that’s not what’s happening.

So let me say it plainly: Millennials want to know what’s in the products they buy. That means ingredient labeling, nutritional facts, and product claims. It’s not a fad, and it’s not going away. If anything, the demand for this type of transparency is going to become louder. Yet wine companies are stonewalling, refusing to come clean about how they make their wines.

The wine industry’s opaqueness about its practices has done two things: It has turned many consumers off wine to other categories, like RTDs, that provide adequate product labeling. It also created an information void that dubious marketers exploited, demonizing commercial wine to promote their “clean wine.” This type of marketing relies on customer misinformation about how wine is made to sell its products, and it is snowballing.

Credit: Atlas Wine Co. The back label of the brand’s Cabernet Sauvignon shows ingredients.

How Did We Get Here?

By this point, most CPG categories have responded to rising consumer demands for transparency. Food, beverage, makeup, and household cleaners are among those that have added ingredients and disclosures to their labels and packaging. In fact, a clear majority (81 percent) of consumers say transparency is “important” or “extremely important” to them when shopping online and in-store, according to a report released in March, based on a survey of 1,000 online shoppers, most of them millennials, by the Food Marketing Institute (FMI) and Chicago-based Label Insight.

Some in the wine industry may argue that wine is special, and should be held to a different standard. But that’s not how consumers see it. It’s no longer good enough to put a region and a grape on the label — consumers expect more. In the Food Marketing Institute’s survey, respondents said the most important areas for labeling transparency were ingredients, certifications, and in-depth information about the nutrition of products, followed by product claim and allergen information.

Yet wine brands have not made it easy for consumers to find any of this information. Millennials search for information primarily through web and mobile platforms, but winery websites provide little useful information. There are plenty of vineyard vistas, tasting descriptors, and critics scores to be found, but not much about how the wines are made or what goes into them.

While wine lagged, hard seltzer and other RTDs picked up the slack. It’s no surprise that hard seltzer is the fastest-growing segment of the beverage alcohol industry, and that it’s taking share from wine, according to Nielsen. RTDs are already an $8 billion industry in the U.S., with volume that grew by almost 50 percent in 2019, due largely to the popularity of hard seltzers (led by brands such as White Claw and Truly), according to IWSR data.

Take Truly. The brand makes it easy to find product facts on its website and on cans. A can of grapefruit-flavored Truly lists that it has 100 calories, 5 percent ABV, 1 gram sugar, 2 grams carbs, and is gluten-free. The ingredients are filtered carbonated water, alcohol, natural flavors, cane sugar, citric acid, and sodium citrate.

For most consumers, that’s good enough on the labeling-transparency front. They want to know how many calories are in it, the sugar content, and the carb counts. Others, like vegan wine drinkers, are interested in knowing whether the wines use animal products like isinglass, gelatin, or egg whites. The wine spritzer Ramona gets this, disclosing the information in an easy-to-understand way.

Credit: Ridge Vineyards. The company includes ingredients on its back labels and explains processes on its website.

Enter “Clean Wine” Marketers

If natural wine opened the door, setting up a dichotomy between virtuous wines (organic, low-intervention) and dangerous wines (commercially made with pesticides and additives), “clean wine” drove a truck through it. Scout & Cellar, Dry Farm Wines, Good Clean Wine Co., and Winc’s Wonderful Wine Co., are among the many companies that have perfected the art of health-related, buzzword-heavy, word-salad marketing. (For a deep dive on the deceptive marketing tactics of “clean wine,” check out the VinePair Podcast episode “The Dirty Truth About Clean Wine.”) They all use the same techniques, preying on consumers’ lack of understanding about how wine is made, and pitting their “clean wines” against the “dirty wines” sold in restaurants and stores. Take a spin through Dry Farm Wine’s Facebook Ad Library for a master class on the topic.

According to this Dry Farm Wines ad: “Commercial wines you buy in stores and restaurants often contain sugar. But, you have no idea how much sugar is in each bottle because wine companies don’t have to tell you.” While wine professionals may scratch their heads, pointing out that most dry wines have little to no remaining sugar after fermentation, consumers are easily duped into thinking that “commercial wines” are loaded with sugar. (This ad is also ironic, considering that Dry Farm sources commercially available wines that — gasp — are sold in stores and restaurants.)

And ignore the fact that most dry wines would qualify as low-carb, low-sugar when Wonderful Wine Co. can rebrand that information as “paleo-friendly.” “On top of being low sugar and low carb, our wines are crafted using minimal intervention winemaking practices. It’s basically what a caveman would do — if that caveman had a degree in viticulture,” according to its website.

Frankly, I think that Cameron Diaz’s Avaline — a brand that has been under attack since it launched last month for its “clean wine” marketing messages — is among the least problematic in this segment. The brand is giving consumers what they want: transparency (or at least the illusion of it). On its website, Avaline lists the ingredients and processing aids that went into its wines, with simple explanations about why they were used: sulfites, bentonite, pea protein, cream of tartar, yeast, and yeast nutrients are all there. The wine label clearly states its health claims: “Made with organic grapes. Free from added sugar, artificial colors, concentrates.”

Yes, I get it that Avaline says its wines are “transparently produced,” and that statement sounds false to most in the wine community. But that’s because wine professionals define transparency differently than consumers. Transparency, to those in the industry, means a tech sheet filled with complicated information that would make a casual imbiber’s eyes glaze over. I know it may be hard to accept, but most consumers, as Joseph stated it, “don’t really care very much what they’re drinking, who made it, how and where.”

For wine companies, that means reconsidering brand marketing techniques. Pastoral landscapes and winemaker stories are not as persuasive to millennials as cold hard facts. Brands can take a page from Avaline by stating, in simple terms, what is in their wine, and explaining the ingredients and processing aids that were used. Permitted chemicals and additives (deemed safe by the TTB, by the way) like grape concentrate, yeast nutrients, tartaric acid, calcium carbonate, oak chips, isinglass, and others sound less scary when they’re explained.

This is a relatively simple concept, yet few wine companies are willing to do it. I commissioned an article in 2017 on labeling transparency. At the time, Wine Institute, a public policy organization representing more than 1,000 wineries and related businesses in California, said the issue was not a priority for the industry or for consumers.

I followed up this week to ask if that had changed. “We recognize that there is a growing interest among some for ingredient labeling and are exploring how this could work for wine,” spokesperson Nancy Light told me. “Wineries are permitted to voluntarily list ingredients but there are no standards about what must be listed.”

Credit: Shinn Estate Vineyards

Yet, movement on this front has been glacially slow. In 2017, I could only find two wineries disclosing ingredients and processing information: Ridge Vineyards and Atlas Wine Co. Since then, I’ve added Long Island’s Shinn Estate Vineyards to the list, but these companies are far and away the outliers. They were ahead of their time, anticipating the “clean wine” reckoning that has indeed materialized. Their wine labels and websites are a template for the kind of fact-based, accurate labeling and disclosure information that is useful to consumers, providing a level of transparency that isn’t peppered with the nonsense claims of “clean wine.”

Had other wine companies followed suit, providing easy access to ingredients and nutritional facts along the way, helping to educate consumers about how wine is made, the industry wouldn’t be facing its current situation. Now, “clean wine” marketers have positioned the entirety of commercial winemaking as dangerous and suspect. My hope is that the wine industry takes this threat seriously, labeling its wines and disclosing its processes, before millennials turn off the category for good.

The article The Industry Set Itself Up for a ‘Clean Wine’ Reckoning appeared first on VinePair.

Via https://vinepair.com/articles/industry-clean-wine-reckoning/

source https://vinology1.weebly.com/blog/the-industry-set-itself-up-for-a-clean-wine-reckoning

[wineanddinosaur]

The Industry Set Itself Up for a ‘Clean Wine’ Reckoning

Earlier this week, I posed a question on Twitter: What is the biggest threat facing the wine industry right now? Dozens of wine professionals weighed in. Macro challenges like climate change and the global recession led the charge. These were accompanied by a swift current of frustration surrounding the wine industry’s indifference toward consumers and its slowness to modernize (DTC, packaging formats, etc.). Peppered throughout were comments about the rise of wellness marketing and the “clean-washing” of consumers.

While the macro challenges are no doubt troubling, it’s these latter issues that have me most concerned about the future of wine. Industry analyst, consultant, and commentator Robert Joseph, of Meininger’s Wine Business International, said it best:

Apathy. On the part of producers who believe (and are encouraged to believe by some media) they have a right to exist w/o changing. And on the part of consumers, most of whom don't really care very much what they're drinking, who made it, how and where.

— wine thinker (@robertjoseph) August 4, 2020

That comment gets at the heart of my concern. Wine companies seem unwilling or uninterested in engaging with consumers on their terms, with messages they’re interested in hearing. And consumers — especially millennials — seem disinterested in the marketing messages that resonated with boomers and Gen Xers. So wine finds itself at an impasse.

Meanwhile, we have entered into an unprecedented period of innovation in the drinks industry, with breakneck product evolution propelling hard seltzer and RTD cocktail growth. Among millennials, health and convenience are driving purchasing decisions, and wine is losing market share. SVB Bank’s Rob McMillan called this a key challenge in his 2020 State of the U.S. Wine Industry forecast, stating, “There are solutions, but hoping millennials will adopt boomer values as they age — and, as a result, move away from spirits and gravitate to wine — just isn’t a sensible business strategy.”

You might think this would be a wake-up call for wine companies, that they would lean into the problem, looking to engage millennials where they’re at (reading product labels and online), with the messages they want to hear (nutrition and product information). Yet that’s not what’s happening.

So let me say it plainly: Millennials want to know what’s in the products they buy. That means ingredient labeling, nutritional facts, and product claims. It’s not a fad, and it’s not going away. If anything, the demand for this type of transparency is going to become louder. Yet wine companies are stonewalling, refusing to come clean about how they make their wines.

The wine industry’s opaqueness about its practices has done two things: It has turned many consumers off wine to other categories, like RTDs, that provide adequate product labeling. It also created an information void that dubious marketers exploited, demonizing commercial wine to promote their “clean wine.” This type of marketing relies on customer misinformation about how wine is made to sell its products, and it is snowballing.

Credit: Atlas Wine Co. The back label of the brand’s Cabernet Sauvignon shows ingredients.

How Did We Get Here?

By this point, most CPG categories have responded to rising consumer demands for transparency. Food, beverage, makeup, and household cleaners are among those that have added ingredients and disclosures to their labels and packaging. In fact, a clear majority (81 percent) of consumers say transparency is “important” or “extremely important” to them when shopping online and in-store, according to a report released in March, based on a survey of 1,000 online shoppers, most of them millennials, by the Food Marketing Institute (FMI) and Chicago-based Label Insight.

Some in the wine industry may argue that wine is special, and should be held to a different standard. But that’s not how consumers see it. It’s no longer good enough to put a region and a grape on the label — consumers expect more. In the Food Marketing Institute’s survey, respondents said the most important areas for labeling transparency were ingredients, certifications, and in-depth information about the nutrition of products, followed by product claim and allergen information.

Yet wine brands have not made it easy for consumers to find any of this information. Millennials search for information primarily through web and mobile platforms, but winery websites provide little useful information. There are plenty of vineyard vistas, tasting descriptors, and critics scores to be found, but not much about how the wines are made or what goes into them.

While wine lagged, hard seltzer and other RTDs picked up the slack. It’s no surprise that hard seltzer is the fastest-growing segment of the beverage alcohol industry, and that it’s taking share from wine, according to Nielsen. RTDs are already an $8 billion industry in the U.S., with volume that grew by almost 50 percent in 2019, due largely to the popularity of hard seltzers (led by brands such as White Claw and Truly), according to IWSR data.

Take Truly. The brand makes it easy to find product facts on its website and on cans. A can of grapefruit-flavored Truly lists that it has 100 calories, 5 percent ABV, 1 gram sugar, 2 grams carbs, and is gluten-free. The ingredients are filtered carbonated water, alcohol, natural flavors, cane sugar, citric acid, and sodium citrate.

For most consumers, that’s good enough on the labeling-transparency front. They want to know how many calories are in it, the sugar content, and the carb counts. Others, like vegan wine drinkers, are interested in knowing whether the wines use animal products like isinglass, gelatin, or egg whites. The wine spritzer Ramona gets this, disclosing the information in an easy-to-understand way.

Credit: Ridge Vineyards. The company includes ingredients on its back labels and explains processes on its website.

Enter “Clean Wine” Marketers

If natural wine opened the door, setting up a dichotomy between virtuous wines (organic, low-intervention) and dangerous wines (commercially made with pesticides and additives), “clean wine” drove a truck through it. Scout & Cellar, Dry Farm Wines, Good Clean Wine Co., and Winc’s Wonderful Wine Co., are among the many companies that have perfected the art of health-related, buzzword-heavy, word-salad marketing. (For a deep dive on the deceptive marketing tactics of “clean wine,” check out the VinePair Podcast episode “The Dirty Truth About Clean Wine.”) They all use the same techniques, preying on consumers’ lack of understanding about how wine is made, and pitting their “clean wines” against the “dirty wines” sold in restaurants and stores. Take a spin through Dry Farm Wine’s Facebook Ad Library for a master class on the topic.

According to this Dry Farm Wines ad: “Commercial wines you buy in stores and restaurants often contain sugar. But, you have no idea how much sugar is in each bottle because wine companies don’t have to tell you.” While wine professionals may scratch their heads, pointing out that most dry wines have little to no remaining sugar after fermentation, consumers are easily duped into thinking that “commercial wines” are loaded with sugar. (This ad is also ironic, considering that Dry Farm sources commercially available wines that — gasp — are sold in stores and restaurants.)

And ignore the fact that most dry wines would qualify as low-carb, low-sugar when Wonderful Wine Co. can rebrand that information as “paleo-friendly.” “On top of being low sugar and low carb, our wines are crafted using minimal intervention winemaking practices. It’s basically what a caveman would do — if that caveman had a degree in viticulture,” according to its website.

Frankly, I think that Cameron Diaz’s Avaline — a brand that has been under attack since it launched last month for its “clean wine” marketing messages — is among the least problematic in this segment. The brand is giving consumers what they want: transparency (or at least the illusion of it). On its website, Avaline lists the ingredients and processing aids that went into its wines, with simple explanations about why they were used: sulfites, bentonite, pea protein, cream of tartar, yeast, and yeast nutrients are all there. The wine label clearly states its health claims: “Made with organic grapes. Free from added sugar, artificial colors, concentrates.”

Yes, I get it that Avaline says its wines are “transparently produced,” and that statement sounds false to most in the wine community. But that’s because wine professionals define transparency differently than consumers. Transparency, to those in the industry, means a tech sheet filled with complicated information that would make a casual imbiber’s eyes glaze over. I know it may be hard to accept, but most consumers, as Joseph stated it, “don’t really care very much what they’re drinking, who made it, how and where.”

For wine companies, that means reconsidering brand marketing techniques. Pastoral landscapes and winemaker stories are not as persuasive to millennials as cold hard facts. Brands can take a page from Avaline by stating, in simple terms, what is in their wine, and explaining the ingredients and processing aids that were used. Permitted chemicals and additives (deemed safe by the TTB, by the way) like grape concentrate, yeast nutrients, tartaric acid, calcium carbonate, oak chips, isinglass, and others sound less scary when they’re explained.

This is a relatively simple concept, yet few wine companies are willing to do it. I commissioned an article in 2017 on labeling transparency. At the time, Wine Institute, a public policy organization representing more than 1,000 wineries and related businesses in California, said the issue was not a priority for the industry or for consumers.

I followed up this week to ask if that had changed. “We recognize that there is a growing interest among some for ingredient labeling and are exploring how this could work for wine,” spokesperson Nancy Light told me. “Wineries are permitted to voluntarily list ingredients but there are no standards about what must be listed.”

Credit: Shinn Estate Vineyards

Yet, movement on this front has been glacially slow. In 2017, I could only find two wineries disclosing ingredients and processing information: Ridge Vineyards and Atlas Wine Co. Since then, I’ve added Long Island’s Shinn Estate Vineyards to the list, but these companies are far and away the outliers. They were ahead of their time, anticipating the “clean wine” reckoning that has indeed materialized. Their wine labels and websites are a template for the kind of fact-based, accurate labeling and disclosure information that is useful to consumers, providing a level of transparency that isn’t peppered with the nonsense claims of “clean wine.”

Had other wine companies followed suit, providing easy access to ingredients and nutritional facts along the way, helping to educate consumers about how wine is made, the industry wouldn’t be facing its current situation. Now, “clean wine” marketers have positioned the entirety of commercial winemaking as dangerous and suspect. My hope is that the wine industry takes this threat seriously, labeling its wines and disclosing its processes, before millennials turn off the category for good.

The article The Industry Set Itself Up for a ‘Clean Wine’ Reckoning appeared first on VinePair.

source https://vinepair.com/articles/industry-clean-wine-reckoning/

[isaiahrippinus]

The Industry Set Itself Up for a ‘Clean Wine’ Reckoning

Earlier this week, I posed a question on Twitter: What is the biggest threat facing the wine industry right now? Dozens of wine professionals weighed in. Macro challenges like climate change and the global recession led the charge. These were accompanied by a swift current of frustration surrounding the wine industry’s indifference toward consumers and its slowness to modernize (DTC, packaging formats, etc.). Peppered throughout were comments about the rise of wellness marketing and the “clean-washing” of consumers.

While the macro challenges are no doubt troubling, it’s these latter issues that have me most concerned about the future of wine. Industry analyst, consultant, and commentator Robert Joseph, of Meininger’s Wine Business International, said it best:

Apathy. On the part of producers who believe (and are encouraged to believe by some media) they have a right to exist w/o changing. And on the part of consumers, most of whom don’t really care very much what they’re drinking, who made it, how and where.

— wine thinker (@robertjoseph) August 4, 2020

That comment gets at the heart of my concern. Wine companies seem unwilling or uninterested in engaging with consumers on their terms, with messages they’re interested in hearing. And consumers — especially millennials — seem disinterested in the marketing messages that resonated with boomers and Gen Xers. So wine finds itself at an impasse.

Meanwhile, we have entered into an unprecedented period of innovation in the drinks industry, with breakneck product evolution propelling hard seltzer and RTD cocktail growth. Among millennials, health and convenience are driving purchasing decisions, and wine is losing market share. SVB Bank’s Rob McMillan called this a key challenge in his 2020 State of the U.S. Wine Industry forecast, stating, “There are solutions, but hoping millennials will adopt boomer values as they age — and, as a result, move away from spirits and gravitate to wine — just isn’t a sensible business strategy.”

You might think this would be a wake-up call for wine companies, that they would lean into the problem, looking to engage millennials where they’re at (reading product labels and online), with the messages they want to hear (nutrition and product information). Yet that’s not what’s happening.

So let me say it plainly: Millennials want to know what’s in the products they buy. That means ingredient labeling, nutritional facts, and product claims. It’s not a fad, and it’s not going away. If anything, the demand for this type of transparency is going to become louder. Yet wine companies are stonewalling, refusing to come clean about how they make their wines.

The wine industry’s opaqueness about its practices has done two things: It has turned many consumers off wine to other categories, like RTDs, that provide adequate product labeling. It also created an information void that dubious marketers exploited, demonizing commercial wine to promote their “clean wine.” This type of marketing relies on customer misinformation about how wine is made to sell its products, and it is snowballing.

Credit: Atlas Wine Co. The back label of the brand’s Cabernet Sauvignon shows ingredients.

How Did We Get Here?

By this point, most CPG categories have responded to rising consumer demands for transparency. Food, beverage, makeup, and household cleaners are among those that have added ingredients and disclosures to their labels and packaging. In fact, a clear majority (81 percent) of consumers say transparency is “important” or “extremely important” to them when shopping online and in-store, according to a report released in March, based on a survey of 1,000 online shoppers, most of them millennials, by the Food Marketing Institute (FMI) and Chicago-based Label Insight.

Some in the wine industry may argue that wine is special, and should be held to a different standard. But that’s not how consumers see it. It’s no longer good enough to put a region and a grape on the label — consumers expect more. In the Food Marketing Institute’s survey, respondents said the most important areas for labeling transparency were ingredients, certifications, and in-depth information about the nutrition of products, followed by product claim and allergen information.

Yet wine brands have not made it easy for consumers to find any of this information. Millennials search for information primarily through web and mobile platforms, but winery websites provide little useful information. There are plenty of vineyard vistas, tasting descriptors, and critics scores to be found, but not much about how the wines are made or what goes into them.

While wine lagged, hard seltzer and other RTDs picked up the slack. It’s no surprise that hard seltzer is the fastest-growing segment of the beverage alcohol industry, and that it’s taking share from wine, according to Nielsen. RTDs are already an $8 billion industry in the U.S., with volume that grew by almost 50 percent in 2019, due largely to the popularity of hard seltzers (led by brands such as White Claw and Truly), according to IWSR data.

Take Truly. The brand makes it easy to find product facts on its website and on cans. A can of grapefruit-flavored Truly lists that it has 100 calories, 5 percent ABV, 1 gram sugar, 2 grams carbs, and is gluten-free. The ingredients are filtered carbonated water, alcohol, natural flavors, cane sugar, citric acid, and sodium citrate.

For most consumers, that’s good enough on the labeling-transparency front. They want to know how many calories are in it, the sugar content, and the carb counts. Others, like vegan wine drinkers, are interested in knowing whether the wines use animal products like isinglass, gelatin, or egg whites. The wine spritzer Ramona gets this, disclosing the information in an easy-to-understand way.

Credit: Ridge Vineyards. The company includes ingredients on its back labels and explains processes on its website.

Enter “Clean Wine” Marketers

If natural wine opened the door, setting up a dichotomy between virtuous wines (organic, low-intervention) and dangerous wines (commercially made with pesticides and additives), “clean wine” drove a truck through it. Scout & Cellar, Dry Farm Wines, Good Clean Wine Co., and Winc’s Wonderful Wine Co., are among the many companies that have perfected the art of health-related, buzzword-heavy, word-salad marketing. (For a deep dive on the deceptive marketing tactics of “clean wine,” check out the VinePair Podcast episode “The Dirty Truth About Clean Wine.”) They all use the same techniques, preying on consumers’ lack of understanding about how wine is made, and pitting their “clean wines” against the “dirty wines” sold in restaurants and stores. Take a spin through Dry Farm Wine’s Facebook Ad Library for a master class on the topic.

According to this Dry Farm Wines ad: “Commercial wines you buy in stores and restaurants often contain sugar. But, you have no idea how much sugar is in each bottle because wine companies don’t have to tell you.” While wine professionals may scratch their heads, pointing out that most dry wines have little to no remaining sugar after fermentation, consumers are easily duped into thinking that “commercial wines” are loaded with sugar. (This ad is also ironic, considering that Dry Farm sources commercially available wines that — gasp — are sold in stores and restaurants.)

And ignore the fact that most dry wines would qualify as low-carb, low-sugar when Wonderful Wine Co. can rebrand that information as “paleo-friendly.” “On top of being low sugar and low carb, our wines are crafted using minimal intervention winemaking practices. It’s basically what a caveman would do — if that caveman had a degree in viticulture,” according to its website.

Frankly, I think that Cameron Diaz’s Avaline — a brand that has been under attack since it launched last month for its “clean wine” marketing messages — is among the least problematic in this segment. The brand is giving consumers what they want: transparency (or at least the illusion of it). On its website, Avaline lists the ingredients and processing aids that went into its wines, with simple explanations about why they were used: sulfites, bentonite, pea protein, cream of tartar, yeast, and yeast nutrients are all there. The wine label clearly states its health claims: “Made with organic grapes. Free from added sugar, artificial colors, concentrates.”

Yes, I get it that Avaline says its wines are “transparently produced,” and that statement sounds false to most in the wine community. But that’s because wine professionals define transparency differently than consumers. Transparency, to those in the industry, means a tech sheet filled with complicated information that would make a casual imbiber’s eyes glaze over. I know it may be hard to accept, but most consumers, as Joseph stated it, “don’t really care very much what they’re drinking, who made it, how and where.”

For wine companies, that means reconsidering brand marketing techniques. Pastoral landscapes and winemaker stories are not as persuasive to millennials as cold hard facts. Brands can take a page from Avaline by stating, in simple terms, what is in their wine, and explaining the ingredients and processing aids that were used. Permitted chemicals and additives (deemed safe by the TTB, by the way) like grape concentrate, yeast nutrients, tartaric acid, calcium carbonate, oak chips, isinglass, and others sound less scary when they’re explained.

This is a relatively simple concept, yet few wine companies are willing to do it. I commissioned an article in 2017 on labeling transparency. At the time, Wine Institute, a public policy organization representing more than 1,000 wineries and related businesses in California, said the issue was not a priority for the industry or for consumers.

I followed up this week to ask if that had changed. “We recognize that there is a growing interest among some for ingredient labeling and are exploring how this could work for wine,” spokesperson Nancy Light told me. “Wineries are permitted to voluntarily list ingredients but there are no standards about what must be listed.”

Credit: Shinn Estate Vineyards

Yet, movement on this front has been glacially slow. In 2017, I could only find two wineries disclosing ingredients and processing information: Ridge Vineyards and Atlas Wine Co. Since then, I’ve added Long Island’s Shinn Estate Vineyards to the list, but these companies are far and away the outliers. They were ahead of their time, anticipating the “clean wine” reckoning that has indeed materialized. Their wine labels and websites are a template for the kind of fact-based, accurate labeling and disclosure information that is useful to consumers, providing a level of transparency that isn’t peppered with the nonsense claims of “clean wine.”

Had other wine companies followed suit, providing easy access to ingredients and nutritional facts along the way, helping to educate consumers about how wine is made, the industry wouldn’t be facing its current situation. Now, “clean wine” marketers have positioned the entirety of commercial winemaking as dangerous and suspect. My hope is that the wine industry takes this threat seriously, labeling its wines and disclosing its processes, before millennials turn off the category for good.

The article The Industry Set Itself Up for a ‘Clean Wine’ Reckoning appeared first on VinePair.

source https://vinepair.com/articles/industry-clean-wine-reckoning/ source https://vinology1.tumblr.com/post/625806128195010560

[midwestregister]

Staff Perspective: Sober Curiosity

Originally posted on Future Health Care

Futures’ Outreach and Community Liaison, Laura Kunz, describes sober curiosity and its benefits. Kunz suggests that one of the most positive aspects of the sober curious movement is that it encourages people to mindfully consider how alcohol affects their health, mood, and relationships. Mindfulness plays a significant part in lasting recovery. As behavioral healthcare practitioners, the Futures Recovery Healthcare team commends those who choose to pursue abstinence and make thoughtful choices about using substances.

SOBER CURIOSITY, MOCKTAILS, AND MINDFULNESS – IS SOBRIETY TRENDING?

Written By: Laura Kunz

I made the decision to live sober in 2008. With the help of a community support group and a series of great outpatient therapists, I began changing myself and my lifestyle. I remember my last drink. I was at a PF Changs in Cincinnati a few days before Thanksgiving having dinner with my best friend since the third grade. We both ordered a glass of wine. After about halfway through the glass I started to feel what had once been the warm and fuzzy feeling of the beginning of a buzz. After years of highschool, college, and early 20-something alcohol misuse, that feeling was no longer a comfort. It was more like the doors of a jail cell being slammed shut and locked for an indefinite period of time. I pushed the half-full glass of wine away. I was done with alcohol.

I cannot say learning to live alcohol-free was easy. There were many times when I wanted to use alcohol to numb, celebrate, participate, or distract. At around three months sober, I was having a career and family-of-origin induced mini-meltdown at a gas station in Fort Lauderdale, where I was living at the time. As I pumped gas into my car, I remember thinking “I’ll just walk inside, buy a bottle of wine and a 12-pack of beer, go home and drink.” I immediately called a sober support and shared my plan. I screamed, “I just want to drink!” She calmly said “okay, then drink.” It was in that moment that I realized how committed I was to living this new way. Despite the way that I felt, alcohol would not improve my mood or circumstances. If I chose to walk through it all sober and feel and process my feelings, I had a chance to positively influence the outcome.

Ironically, when I pulled away from the gas station that night, I’d accidentally left the pump in my gas tank. As the gas sprayed everywhere and the attendant ran out to collect a hefty check, I laughed hysterically. I was living fully present in a moment of total chaos and surrender and I felt truly alive and grateful.

Fast forward eleven years. Mindfulness and living in the moment are household phrases and gluten-free, dairy-free, sugar-free, and now even alcohol-free are on-trend. If you’d told me back in 2008 that sober curious and abstinence would ever be a “thing,” I truly wouldn’t have believed you.

I believe sober curiosity, also known as mindful drinking, is an incredibly important and enlightened movement. It encourages awareness of the reasons why we drink as a society. “Am I trying to change a feeling or circumstance?” “Do I not want to feel or deal?” “Am I bored?” “Do I not think I can connect and build relationships without alcohol?” “Do I need to make changes in my life but don’t know how so I numb the feelings of doubt and fear?”

It also encourages awareness of the effect’s alcohol can have on the body and the mind. “I need to keep my gut and body healthy to achieve my fitness goals.” “When I drink, I focus less and I am less productive.” “I sleep better when I don’t drink” “I connect with the world and with people in a deeper way when I am sober.”

Sober curiosity increases self-awareness, self-control, and may help prevent the development of substance use disorders, which are rapidly on the rise in this country year after year.

Speaking of substance use disorders: Do I think sober curiosity or mindful drinking is enough for someone who is battling an active addiction? No, I believe abstinence is the best solution once a substance use disorder and problem drinking pattern has been developed. Due to the way addiction acts in the brain, the only way to change addictive patterns and behaviors is proper treatment, abstinence, and a consistent program of recovery.

Yet, the sober curious trend is certainly helping progress the recovery movement as a whole, which greatly benefits individuals who live abstinent or who will eventually live abstinent. It normalizes living alcohol-free and promotes conversation about health and wellness-centered lifestyles. Additionally, it has prompted many sober celebrities to speak out publicly about the benefits of recovery and popular national brands to launch products promoting sober curious and abstinent living. For example, Coca Cola’s new brand Bar None advertises “spirits without spirits” and many popular restaurants in major US markets are adding a variety of alcohol-free mocktails to their menus. Sober bars are also increasing in popularity such as the Sans Bar in Austin, Texas or Listen Bar in New York, New York.

Perhaps, a decade from now sober will not only be “sexy,” but it will be a fully integrated part of societal norms.

About Futures Recovery Healthcare

Futures Recovery Healthcare is a specialized addiction and co-occurring mental health disorder treatment provider with residential and outpatient programs in Palm Beach County, Florida.

Contact Futures Recovery Healthcare

701 Old Dixie Hwy Tequesta FL 33469 United States

(561) 475-1804

Website: https://futuresrecoveryhealthcare.com/

The post Staff Perspective: Sober Curiosity appeared first on Midwest.

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[allthetimenews]

Staff Perspective: Sober Curiosity

Originally posted on Future Health Care

Futures’ Outreach and Community Liaison, Laura Kunz, describes sober curiosity and its benefits. Kunz suggests that one of the most positive aspects of the sober curious movement is that it encourages people to mindfully consider how alcohol affects their health, mood, and relationships. Mindfulness plays a significant part in lasting recovery. As behavioral healthcare practitioners, the Futures Recovery Healthcare team commends those who choose to pursue abstinence and make thoughtful choices about using substances.

SOBER CURIOSITY, MOCKTAILS, AND MINDFULNESS – IS SOBRIETY TRENDING?

Written By: Laura Kunz

I made the decision to live sober in 2008. With the help of a community support group and a series of great outpatient therapists, I began changing myself and my lifestyle. I remember my last drink. I was at a PF Changs in Cincinnati a few days before Thanksgiving having dinner with my best friend since the third grade. We both ordered a glass of wine. After about halfway through the glass I started to feel what had once been the warm and fuzzy feeling of the beginning of a buzz. After years of highschool, college, and early 20-something alcohol misuse, that feeling was no longer a comfort. It was more like the doors of a jail cell being slammed shut and locked for an indefinite period of time. I pushed the half-full glass of wine away. I was done with alcohol.

I cannot say learning to live alcohol-free was easy. There were many times when I wanted to use alcohol to numb, celebrate, participate, or distract. At around three months sober, I was having a career and family-of-origin induced mini-meltdown at a gas station in Fort Lauderdale, where I was living at the time. As I pumped gas into my car, I remember thinking “I’ll just walk inside, buy a bottle of wine and a 12-pack of beer, go home and drink.” I immediately called a sober support and shared my plan. I screamed, “I just want to drink!” She calmly said “okay, then drink.” It was in that moment that I realized how committed I was to living this new way. Despite the way that I felt, alcohol would not improve my mood or circumstances. If I chose to walk through it all sober and feel and process my feelings, I had a chance to positively influence the outcome.

Ironically, when I pulled away from the gas station that night, I’d accidentally left the pump in my gas tank. As the gas sprayed everywhere and the attendant ran out to collect a hefty check, I laughed hysterically. I was living fully present in a moment of total chaos and surrender and I felt truly alive and grateful.

Fast forward eleven years. Mindfulness and living in the moment are household phrases and gluten-free, dairy-free, sugar-free, and now even alcohol-free are on-trend. If you’d told me back in 2008 that sober curious and abstinence would ever be a “thing,” I truly wouldn’t have believed you.

I believe sober curiosity, also known as mindful drinking, is an incredibly important and enlightened movement. It encourages awareness of the reasons why we drink as a society. “Am I trying to change a feeling or circumstance?” “Do I not want to feel or deal?” “Am I bored?” “Do I not think I can connect and build relationships without alcohol?” “Do I need to make changes in my life but don’t know how so I numb the feelings of doubt and fear?”

It also encourages awareness of the effect’s alcohol can have on the body and the mind. “I need to keep my gut and body healthy to achieve my fitness goals.” “When I drink, I focus less and I am less productive.” “I sleep better when I don’t drink” “I connect with the world and with people in a deeper way when I am sober.”

Sober curiosity increases self-awareness, self-control, and may help prevent the development of substance use disorders, which are rapidly on the rise in this country year after year.

Speaking of substance use disorders: Do I think sober curiosity or mindful drinking is enough for someone who is battling an active addiction? No, I believe abstinence is the best solution once a substance use disorder and problem drinking pattern has been developed. Due to the way addiction acts in the brain, the only way to change addictive patterns and behaviors is proper treatment, abstinence, and a consistent program of recovery.

Yet, the sober curious trend is certainly helping progress the recovery movement as a whole, which greatly benefits individuals who live abstinent or who will eventually live abstinent. It normalizes living alcohol-free and promotes conversation about health and wellness-centered lifestyles. Additionally, it has prompted many sober celebrities to speak out publicly about the benefits of recovery and popular national brands to launch products promoting sober curious and abstinent living. For example, Coca Cola’s new brand Bar None advertises “spirits without spirits” and many popular restaurants in major US markets are adding a variety of alcohol-free mocktails to their menus. Sober bars are also increasing in popularity such as the Sans Bar in Austin, Texas or Listen Bar in New York, New York.

Perhaps, a decade from now sober will not only be “sexy,” but it will be a fully integrated part of societal norms.

About Futures Recovery Healthcare

Futures Recovery Healthcare is a specialized addiction and co-occurring mental health disorder treatment provider with residential and outpatient programs in Palm Beach County, Florida.

Contact Futures Recovery Healthcare

701 Old Dixie Hwy Tequesta FL 33469 United States

(561) 475-1804

Website: https://futuresrecoveryhealthcare.com/

The post Staff Perspective: Sober Curiosity appeared first on AllTheTimeNews.

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[newsperception]

Staff Perspective: Sober Curiosity

Originally posted on Future Health Care

Futures’ Outreach and Community Liaison, Laura Kunz, describes sober curiosity and its benefits. Kunz suggests that one of the most positive aspects of the sober curious movement is that it encourages people to mindfully consider how alcohol affects their health, mood, and relationships. Mindfulness plays a significant part in lasting recovery. As behavioral healthcare practitioners, the Futures Recovery Healthcare team commends those who choose to pursue abstinence and make thoughtful choices about using substances.

SOBER CURIOSITY, MOCKTAILS, AND MINDFULNESS – IS SOBRIETY TRENDING?

Written By: Laura Kunz

I made the decision to live sober in 2008. With the help of a community support group and a series of great outpatient therapists, I began changing myself and my lifestyle. I remember my last drink. I was at a PF Changs in Cincinnati a few days before Thanksgiving having dinner with my best friend since the third grade. We both ordered a glass of wine. After about halfway through the glass I started to feel what had once been the warm and fuzzy feeling of the beginning of a buzz. After years of highschool, college, and early 20-something alcohol misuse, that feeling was no longer a comfort. It was more like the doors of a jail cell being slammed shut and locked for an indefinite period of time. I pushed the half-full glass of wine away. I was done with alcohol.

I cannot say learning to live alcohol-free was easy. There were many times when I wanted to use alcohol to numb, celebrate, participate, or distract. At around three months sober, I was having a career and family-of-origin induced mini-meltdown at a gas station in Fort Lauderdale, where I was living at the time. As I pumped gas into my car, I remember thinking “I’ll just walk inside, buy a bottle of wine and a 12-pack of beer, go home and drink.” I immediately called a sober support and shared my plan. I screamed, “I just want to drink!” She calmly said “okay, then drink.” It was in that moment that I realized how committed I was to living this new way. Despite the way that I felt, alcohol would not improve my mood or circumstances. If I chose to walk through it all sober and feel and process my feelings, I had a chance to positively influence the outcome.

Ironically, when I pulled away from the gas station that night, I’d accidentally left the pump in my gas tank. As the gas sprayed everywhere and the attendant ran out to collect a hefty check, I laughed hysterically. I was living fully present in a moment of total chaos and surrender and I felt truly alive and grateful.

Fast forward eleven years. Mindfulness and living in the moment are household phrases and gluten-free, dairy-free, sugar-free, and now even alcohol-free are on-trend. If you’d told me back in 2008 that sober curious and abstinence would ever be a “thing,” I truly wouldn’t have believed you.

I believe sober curiosity, also known as mindful drinking, is an incredibly important and enlightened movement. It encourages awareness of the reasons why we drink as a society. “Am I trying to change a feeling or circumstance?” “Do I not want to feel or deal?” “Am I bored?” “Do I not think I can connect and build relationships without alcohol?” “Do I need to make changes in my life but don’t know how so I numb the feelings of doubt and fear?”

It also encourages awareness of the effect’s alcohol can have on the body and the mind. “I need to keep my gut and body healthy to achieve my fitness goals.” “When I drink, I focus less and I am less productive.” “I sleep better when I don’t drink” “I connect with the world and with people in a deeper way when I am sober.”

Sober curiosity increases self-awareness, self-control, and may help prevent the development of substance use disorders, which are rapidly on the rise in this country year after year.

Speaking of substance use disorders: Do I think sober curiosity or mindful drinking is enough for someone who is battling an active addiction? No, I believe abstinence is the best solution once a substance use disorder and problem drinking pattern has been developed. Due to the way addiction acts in the brain, the only way to change addictive patterns and behaviors is proper treatment, abstinence, and a consistent program of recovery.

Yet, the sober curious trend is certainly helping progress the recovery movement as a whole, which greatly benefits individuals who live abstinent or who will eventually live abstinent. It normalizes living alcohol-free and promotes conversation about health and wellness-centered lifestyles. Additionally, it has prompted many sober celebrities to speak out publicly about the benefits of recovery and popular national brands to launch products promoting sober curious and abstinent living. For example, Coca Cola’s new brand Bar None advertises “spirits without spirits” and many popular restaurants in major US markets are adding a variety of alcohol-free mocktails to their menus. Sober bars are also increasing in popularity such as the Sans Bar in Austin, Texas or Listen Bar in New York, New York.

Perhaps, a decade from now sober will not only be “sexy,” but it will be a fully integrated part of societal norms.

About Futures Recovery Healthcare

Futures Recovery Healthcare is a specialized addiction and co-occurring mental health disorder treatment provider with residential and outpatient programs in Palm Beach County, Florida.

Contact Futures Recovery Healthcare

701 Old Dixie Hwy Tequesta FL 33469 United States

(561) 475-1804

Website: https://futuresrecoveryhealthcare.com/

The post Staff Perspective: Sober Curiosity appeared first on NewsPerception.

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[businesstribune]

Staff Perspective: Sober Curiosity

Originally posted on Future Health Care

Futures’ Outreach and Community Liaison, Laura Kunz, describes sober curiosity and its benefits. Kunz suggests that one of the most positive aspects of the sober curious movement is that it encourages people to mindfully consider how alcohol affects their health, mood, and relationships. Mindfulness plays a significant part in lasting recovery. As behavioral healthcare practitioners, the Futures Recovery Healthcare team commends those who choose to pursue abstinence and make thoughtful choices about using substances.

SOBER CURIOSITY, MOCKTAILS, AND MINDFULNESS – IS SOBRIETY TRENDING?

Written By: Laura Kunz

I made the decision to live sober in 2008. With the help of a community support group and a series of great outpatient therapists, I began changing myself and my lifestyle. I remember my last drink. I was at a PF Changs in Cincinnati a few days before Thanksgiving having dinner with my best friend since the third grade. We both ordered a glass of wine. After about halfway through the glass I started to feel what had once been the warm and fuzzy feeling of the beginning of a buzz. After years of highschool, college, and early 20-something alcohol misuse, that feeling was no longer a comfort. It was more like the doors of a jail cell being slammed shut and locked for an indefinite period of time. I pushed the half-full glass of wine away. I was done with alcohol.

I cannot say learning to live alcohol-free was easy. There were many times when I wanted to use alcohol to numb, celebrate, participate, or distract. At around three months sober, I was having a career and family-of-origin induced mini-meltdown at a gas station in Fort Lauderdale, where I was living at the time. As I pumped gas into my car, I remember thinking “I’ll just walk inside, buy a bottle of wine and a 12-pack of beer, go home and drink.” I immediately called a sober support and shared my plan. I screamed, “I just want to drink!” She calmly said “okay, then drink.” It was in that moment that I realized how committed I was to living this new way. Despite the way that I felt, alcohol would not improve my mood or circumstances. If I chose to walk through it all sober and feel and process my feelings, I had a chance to positively influence the outcome.

Ironically, when I pulled away from the gas station that night, I’d accidentally left the pump in my gas tank. As the gas sprayed everywhere and the attendant ran out to collect a hefty check, I laughed hysterically. I was living fully present in a moment of total chaos and surrender and I felt truly alive and grateful.

Fast forward eleven years. Mindfulness and living in the moment are household phrases and gluten-free, dairy-free, sugar-free, and now even alcohol-free are on-trend. If you’d told me back in 2008 that sober curious and abstinence would ever be a “thing,” I truly wouldn’t have believed you.

I believe sober curiosity, also known as mindful drinking, is an incredibly important and enlightened movement. It encourages awareness of the reasons why we drink as a society. “Am I trying to change a feeling or circumstance?” “Do I not want to feel or deal?” “Am I bored?” “Do I not think I can connect and build relationships without alcohol?” “Do I need to make changes in my life but don’t know how so I numb the feelings of doubt and fear?”

It also encourages awareness of the effect’s alcohol can have on the body and the mind. “I need to keep my gut and body healthy to achieve my fitness goals.” “When I drink, I focus less and I am less productive.” “I sleep better when I don’t drink” “I connect with the world and with people in a deeper way when I am sober.”

Sober curiosity increases self-awareness, self-control, and may help prevent the development of substance use disorders, which are rapidly on the rise in this country year after year.

Speaking of substance use disorders: Do I think sober curiosity or mindful drinking is enough for someone who is battling an active addiction? No, I believe abstinence is the best solution once a substance use disorder and problem drinking pattern has been developed. Due to the way addiction acts in the brain, the only way to change addictive patterns and behaviors is proper treatment, abstinence, and a consistent program of recovery.

Yet, the sober curious trend is certainly helping progress the recovery movement as a whole, which greatly benefits individuals who live abstinent or who will eventually live abstinent. It normalizes living alcohol-free and promotes conversation about health and wellness-centered lifestyles. Additionally, it has prompted many sober celebrities to speak out publicly about the benefits of recovery and popular national brands to launch products promoting sober curious and abstinent living. For example, Coca Cola’s new brand Bar None advertises “spirits without spirits” and many popular restaurants in major US markets are adding a variety of alcohol-free mocktails to their menus. Sober bars are also increasing in popularity such as the Sans Bar in Austin, Texas or Listen Bar in New York, New York.

Perhaps, a decade from now sober will not only be “sexy,” but it will be a fully integrated part of societal norms.

About Futures Recovery Healthcare

Futures Recovery Healthcare is a specialized addiction and co-occurring mental health disorder treatment provider with residential and outpatient programs in Palm Beach County, Florida.

Contact Futures Recovery Healthcare

701 Old Dixie Hwy Tequesta FL 33469 United States

(561) 475-1804

Website: https://futuresrecoveryhealthcare.com/

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