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Maui business wins bronze medal in 2026 Artisan International Flavor Awards
Pāʻia Spice Company received a bronze metal in the 2026 International Flavor Awards for its Big Haole’s Original Blend. The award came in the savory rub category. “I’m blown away,” owner Brad Beck said. “We started this company almost five years ago selling hand labeled bottles to people barbecuing at Hoʻokipa. Now, 40,000 bottles later […]
Polish scientists compare five kombuchas, and the tea in each changes far more than flavor
"The most surprising aspect was the scale of changes occurring during fermentation."
CBS Sports Writer reveals Chiefs roster concerns after the offseason
CBS Sports Writer reveals Kansas City Chiefs roster concerns after the 2026 offseason | @EdEastonJr
The tea in your kombucha changes more than just the taste
Scientists discovered that kombucha’s flavor, chemistry, and antioxidant activity vary dramatically depending on the tea used to make it. Green and oolong tea kombuchas emerged as the most biologically active, while fermentation transformed each tea into a distinctly different beverage.
Seed-based snacks company doubles capacity
Top Seedz also switches to sustainable packaging and adds two flavors.
Experiencing the newly-opened Guy Fieri dining and entertaining concept, Downtown Flavortown
Celebrity chef Guy Fieri opens new restaurant, Downtown Flavortown, in Myrtle Beach.
Lehigh Valley entertainment and dining venue expands with mini golf, arcade and 2nd bar
A popular destination for fresh food, flavorful drinks and family-friendly fun is leveling up with a 12,000-square-foot addition set to open this weekend in Northampton County.
Merchants of Doubt and the attacks on Extreme Event Attribution science
Last week, I attended a meeting at Columbia University on attribution science and climate law, hosted by the Sabin Center. It was a fantastic event, bringing together scientists and legal experts working at the intersection of extreme event attribution and climate law. Subscribe For those unfamiliar with it, extreme event attribution attempts to quantify the contribution of climate change to an extreme event. For example, several groups analyzed the impact of climate change on Hurricane Harvey’s enormous rainfall totals over Houston, Texas and they found that climate change increased rainfall by 15 to 38%. One thing that came up again and again was how terrified fossil-fuel interests are of extreme event attribution science. They are acutely aware that this research could land them in court. And losing those cases would leave them legally liable for billions of dollars in climate damages. Because the legal stakes are so high, the blowback has turned ugly. I spoke with several scientists at the meeting who are facing ongoing harassment over their work. This blowback is a coordinated campaign to make the entire field look suspect. The goal is to create the impression that attribution science is too uncertain, too political, or too conflicted to be useful in court or in public policy. The strategy is not based on actual science or evidence of misconduct, but on the generation of doubt. The new Merchants of Doubt We’ve seen this before. In fact, not that long ago: We only have to go back a year to the Department of Energy (DOE) Climate Working Group (CWG) report to see an example of using doubt as the tool to push back against well-established science. This strategy is laid out in an email from a member of the CWG, Dr. Roy Spencer, that was released during litigation over the Climate Working Group process. The key quote is: About all I can hope is that what we write will provide sufficient “reasonable scientific doubt” regarding the science claims in the 2009 TSD [technical support document], based upon almost 2 decades of new science, to call into question the original reasoning for the EPA Administrator’s decision that CO2 presents a threat to human health and welfare. This statement is strong evidence that at least some members of the committee were working to support a particular policy outcome: revoking the Endangerment Finding. The email also explains how they planned to do it: by attempting to generate “reasonable doubt”. This is going to be hard, Spencer implies. Despite falsely claiming that “2 decades of new science” weakens the case, Spencer explicitly acknowledges that the actual peer-reviewed science of climate change overwhelmingly rejects his position: But if the science argument is decided upon by a vote, or by the number of published citations, we lose the science argument. We can go back even further: This CWG email shares unmistakable DNA with the infamous 1969 tobacco memo that declared: “Doubt is our product, since it is the best means of competing with the ‘body of fact’ that exists in the mind of the general public. It is also the means of establishing a controversy.” The tobacco memo also acknowledges the limit of this strategy: Like the CWG, they knew the science was not on their side. Share The new new Merchants of Doubt The people attacking the IPCC chapter on extreme event attribution are the newest iteration of the Merchants of Doubt. Their goal, like all Merchants before them, is to introduce doubt into the process. Because the report is not even out yet, they cannot attack its conclusions. So they are attacking the authors instead. Here is a press release from the House Science, Space, and Technology Committee: In the letter, the Chairmen express concerns about potential conflicts of interest involving members of the Attribution Committee, stating that “publicly available information suggests a troubling pattern” in which committee members are affiliated with nonprofits that support climate accountability lawsuits, “raising the appearance of impropriety and member bias.” To be clear, this is just innuendo. There is no actual evidence of bias. And given the robust process that these reports go through, including multiple lines of peer review, it seems very unlikely that significant bias can survive into the report. When the report comes out, critics will have the opportunity to make legitimate criticisms of the report — if any exist. If none do, however, they’ll still make criticisms, but they’ll be bogus, simply designed to generate doubt. We’ll see. A note to the press: Fix your frame To any journalists reading this: The public debate over extreme event attribution science is not going away. The science is simply too dangerous to fossil-fuel interests for them to stop fighting it. You very well might be assigned to write an article about this area of research in the future. When you do, do not automatically adopt the framing that climate misinformers want you to use. They want you to frame the story around questions like: Are climate scientists trying to put their thumb on the scale to achieve a predetermined, politically motivated result? Are climate scientists improperly letting their politics invade the science of the IPCC? That frame is a trap. Instead, you need to view this through the historical lens of the Merchants of Doubt. How does the ecosystem of doubt operate? Who funds it? What methods do they use to misrepresent science and slime researchers? What scientific results are they trying to keep people from understanding are legitimate? Ultimately, you instead need to focus your article on the generation of doubt as a way to maintain the fossil fuel industry’s social and legal license to keep burning oil, gas, and coal. If you treat the misinformers’ frame as a legitimate, good-faith scientific critique, you are helping them produce doubt. Don’t do it. Don’t be a Merchant of Doubt. Thanks for reading The Climate Brink! Subscribe for free to receive new posts and support our work. Subscribe other stuff The Staying Curious Substack has an interesting post about the different flavors of climate sensitivity. This is crucial information if you want to understand how scientists think about how much warming the Earth will experience. I’d be grateful if you could hit the like button ❤️ below! It helps more people discover these ideas and lets me know what’s connecting with readers.
Intel Raptor Lake “Next” Desktop CPUs To Come In Core 7, Core 5, Core 3 Flavors With Up To 20 Cores But Retain 8 P-Cores On LGA 1700 Socket
Intel Raptor Lake Next Desktop CPUs will bring value-oriented options to mainstream and budget gamers on the existing LGA 1700 sockets.
How parents can talk to their kids about vaping as FDA authorizes some flavored e-cigarettes
Nearly 6% of U.S. middle and high school students vape
Study finds 5 daily servings may fall short of key heart-health compounds
Researchers report that many people in the U.S. and U.K. are not consuming levels of flavanol-rich fruits and vegetables associated with better cardiovascular outcomes.
Eating 5 fruits and vegetables a day may not be enough for heart health, study finds
New research suggests that meeting fruit and vegetable guidelines may not provide enough flavanols for heart health benefits without choosing specific foods.
The Dish: Tarrant County restaurants serving up some whiskey business
Fans of smoky flavors can find whiskeys all over the county.
I’m relieved Siri AI isn’t trying to be a health coach
I’d rather no announcement than an underbaked Siri-flavored health coach.
'5 a day': Which fruit and veg are best for heart health and why?
Fewer than one in five people consume enough flavanols each day to help reduce their cardiovascular disease risk, even if they are following the '5 a day' recommendation for fruits and vegetable consumption, a study has found.
French Open: Alexander Zverev wins maiden Grand Slam title after dramatic five-set win against Flavio Cobolli
Alexander Zverev wins elusive Grand Slam title after fourth attempt at final with dramatic five-set victory against Flavio Cobolli in the French Open; watch the ATP and WTA Tours live on Sky Sports Tennis and Sky Sports+, streaming service NOW and the Sky Sports app
Alexander Zverev wins five-set French Open thriller for first grand slam title
Alexander Zverev is no longer one of the best players never to win a major title. Zverev beat Flavio Cobolli for the French Open title on Sunday.
French Open final: Alexander Zverev beats Flavio Cobolli in 5 sets for long-awaited first Grand Slam title
It took a depleted field, but Alexander Zverev is a Grand Slam champion.
It Safe To Eat Green Bananas? Here's What the Science Says
Are green bananas safe to eat? We did the research to find out. Here’s how their flavor, texture, and nutrition change as they ripen.
Cobolli through to final as Arnaldi withdraws with virus
Flavio Cobolli is through to the French Open final as Matteo Arnaldi withdraws before their semi-final with a virus.
Alexander Zverev to face Flavio Cobolli in French Open final, on verge of shedding Grand Slam demons
The ATP No. 3 beat Jakub Mensik in the semifinals. He needs one more win for his first Grand Slam title.
Ben Affleck’s visit to Luna’s Mexican Grill in Swarthmore sends business to the ‘next level’
Cristina Luna Ramirez's restaurant runs on family and the flavors of northern Mexico. Her current success comes after years of hard work, practice, and adaptability.
Why Does Roast Chicken Taste So Good? Inside the Science Behind the Flavors We Love
When we cook our favorite meals, what happens to the carbo-hydrates, proteins and fats? I confess I am a less-than-average cook, but God loves a trier. I remember being about 23 years old and tryin…
Quentin Tarantino rips modern movies from Hollywood's 'flavorless sausage factory,' would 'rather read a book'
Quentin Tarantino slammed contemporary movies, as he called Hollywood a 'flavorless sausage factory' — but named a few recent films he actually liked.
Cobolli sets up all-Italian French Open semi-final
Flavio Cobolli battles past Felix Auger-Aliassime to reach his first major semi-final and ensure an Italian will play in Sunday's French Open showpiece.
NMSU lab helps sweeten the deal for major ice cream producers
Ice cream is a summertime staple and a favorite dessert among Americans, with innovative flavors and recipes being consistently introduced into the marketplace. But you might not realize that some...
IFF Shares Climb on $4.3 Billion Deal to Sell Food-Ingredients Business
Shares in International Flavors & Fragrances ticked up premarket after it struck a $4.3 billion deal to sell its food-ingredients division, its latest move to reshape its business to boost profits. IFF, as the New York-based company is known, is selling the maker of emulsifiers and sweeteners to CV
International Flavors and Fragrances nears $4 billion deal to sell food ingredients business, WSJ reports
International Flavors & Fragrances was nearing a deal to sell its food ingredients business to private equity firm CVC Capital Partners for more than $4 billion, the Wall Street Journal reported, citing people familiar with the matter.
Exclusive | Flavor Maker IFF Nears $4 Billion Deal to Sell Food Ingredients Business to CVC
A sale of IFF’s largest division would be the company’s latest move to boost profitability.
IFF Enters Into Agreement to Sell Its Food Ingredients Business to CVC
IFF (NYSE: IFF), a global leader in flavors, fragrances, food ingredients, and health and biosciences, today announced that it has entered into an agreement to sell its Food Ingredients business to funds advised by CVC Capital Partners, a leading global private markets manager, in a transaction that values the business at approximately $4.3 billion, representing an enterprise value-to-EBITDA multiple of approximately 10x.
The Science of Flavored ENDS: A Response to Bloomberg, Durbin, and the Senate Letter on FDA's Recent Actions
The stakes: half a million American lives every year Cigarette smoking kills roughly 480,000 Americans annually, and nearly 28 million American adults still smoke. Peer-reviewed population modeling estimates that displacing combustion with substantially less harmful nicotine delivery would avert between 1.6 and 6.6 million premature deaths and recover 20.8 to 86.7 million life-years by 2100....
Chef J. Kenji López-Alt Talks Curiosity, Cuisine, and Science
IFT FIRST keynoter shares the importance of connecting culinary creativity with scientific inquiry, curiosity, and regional flavors to inform the future of food.
Trump’s latest immigration move clouds the path to green cards
When President Donald Trump's administration announced last week that it would require green card seekers to apply from their home countries instead of in the U.S., immigration attorney Flavia Santos Lloyd’s phone began ringing off the hook with clients worried about the implications for them.
Bella’s Bites Serves Up Family-Inspired Flavor Powered by Comcast Business
To celebrate Small Business Month, Comcast Business, the largest connectivity provider to small businesses in the U.S., is inviting residents and visitors to...
Leading the shift in liquid dietary supplements through science and delivery
Uroš Gotar, Chief Innovation Officer at TOSLA, explains how scientific validation, flavour engineering, and liquid delivery are shaping the next phase of growth in nutraceuticals
Science Says You're Probably Making Smoothies Wrong, and I've Never Felt More Validated
A new study suggests adding a banana to berry smoothies may significantly reduce flavanol absorption, a victory for one banana skeptic.
Gelati Celesti announces new flavor for Science Museum sloth exhibit
Ice cream shop Gelati Celesti and the Science Museum of Virginia are partnering up with a new flavor that’s worth slowing down for.
Flavored Vapes Are Becoming More Readily Available. How Safe Are They?
Recent FDA moves reverse a longstanding crackdown on fruit-flavored e-cigarette pods, popular among teens.
Surprising research reveals why you shouldn't add bananas to your smoothies
Researchers found that adding bananas to berry smoothies can dramatically reduce the body’s ability to absorb healthy flavanols. The surprising discovery shows that even simple food combinations can change how much nutrition your body actually gets.
Review: Best hot dog brand for a Memorial Day cookout
Applegate's organic hot dogs had the best savory flavor and snap, making it my choice for Memorial Day cookouts.
Who Gets to Shape Healthcare?
Howie and Harlan discuss how AI is transforming medical research and publishing, the growing role of consumer health platforms and wearables, new advances in stroke treatment, and the debate over rising hospital costs. They also examine the FDA’s approval of flavored vaping products and the nomination of a new surgeon general.
‘The flavour crisis’: an exposé on the origins of broken Britain
Whether it’s the traditional boiled diet, a dental epidemic or white-winged extremism, Patrick Gathara explains why political turmoil is engulfing the UK
Crooked Letter Sports: Another championship, another 40-win season, but does Southern Miss have a chance for a national seed?
Today’s Crooked Letter menu has several flavors: college baseball, the Ferriss Trophy, Aaron Rei’s much-deserved PGA Championship victory, another remembrance of Charlie Rugg, the NBA phenom named Wemby and much, much more.
Rosenberg: Four audiobooks with a Rhode Island flavor
Two books set in Providence. Three with Rhode Island authors. One with a narrator who grew up in the state. All in four audiobooks that are this month’s listens.
'Going to be a historical event:' Flavor Flav women's sports parade set
From a social media post to county approval; Flavor Flav's women's sports parade in Las Vegas is officially happening.
Trump’s flavored vape push sparks backlash from MAHA influencers, health officials
The FDA this month opened a pathway for tobacco companies to sell flavored e-cigarettes and granted its first authorization for fruit-flavored vapes.
Pasta business brings new flavor to Falls Park Farmers Market
A new business offering homemade pasta is among this season's new vendors at the Falls Park Farmers Market.
Scientists discover vitamin B2 may help cancer cells survive
Scientists have uncovered a surprising dark side to vitamin B2: it may help cancer cells stay alive. The vitamin supports a cellular shield that protects tumors from ferroptosis, a form of programmed cell death linked to cancer suppression. In lab tests, researchers used a vitamin B2-like compound called roseoflavin to break down that protection and trigger cancer cell death.
Kevin McKernan is helping St. Louis keep its local flavor, one business at a time
Kevin McKernan owns a half-dozen of the kind of classic neighborhood businesses that feel increasingly endangered. He and his wife Erin own Donut Drive-In, the unpretentious shop in Lindenwood Park. They own Epiphany Lanes, a low-key bowling alley once run by the Catholic parish that still shares its parking lot. He founded The Improv Shop […]
Trump’s Vape Fallout Grows, Two Admin Officials Now Gone
The FDA commissioner and a top HHS spokesman have resigned following the recent authorization of fruit-flavored vapes.
42-year-old former urban planner chased her dessert-making dreams—her ice cream business brings in $2.8 million a year
Malai founder Pooja Bavishi used to sell ice cream with flavors like masala chai at outdoor markets in New York. Now, the company brings in $2.8 million a year.
Coffee Science: How to store coffee beans for freshest flavor at home
Starbucks coffee master and educator Lincoln Bechard explains why ‘airtight and away from light’ is the key to keeping coffee beans taste better longer.
Heart experts concerned after Trump administration authorizes fruit-flavored e-cigarettes
This is the first time the FDA has authorized market access for non-tobacco, non-menthol electronic nicotine delivery systems.
How blueberries, strawberries support brain and heart health
From fresh to frozen, blueberries and strawberries offer nutrients that support brain and heart health when part of a balanced lifestyle.
CEA Retail + Hospitality Winner: Biggers blends produce, entertainment
Biggers Market’s roots run deep, tracing back to the 1940s when founder and partner Sven Wallin’s grandfather, alongside his brothers, opened Biggers Brothers, a family-run produce business in Charlotte. Decades later, the family’s reputation for farm-fresh fruits and vegetables lives on. In 2010, Wallin opened Biggers Market, building on a reputation that endured for the past 16 years. “I learned a lot about my grandfather, who passed away when my mother was young, through my uncle. The one thing that is ingrained in me is my grandfather’s willingness to go the extra mile for a better product, not settling for what’s easy, but finding what is better,” said Wallin. “He taught me the importance of name and reputation. If your name was on it, it had better be right. Word-of-mouth was always very important to gain a good reputation.” So was hard work. Entrepreneurialism has always been central to Biggers Market’s identity, Wallin said. In high school, Wallin worked at a produce stand in Charlotte, an experience that shaped how he thought about food. “I realized all produce was not created equal, and we could focus on freshness, seasonality and flavor. Grocery stores were convenient, but the produce often didn’t have the same taste or quality,” he said. As a college graduate without a paying job, Wallin took a leap and opened a 20-by-30-foot roadside stand with just three employees. “It was so small we had to put tables with umbrellas out in the yard to accommodate everything. We didn’t have pallet jacks or forklifts to unload the trucks. We would form a line and toss watermelons to get them to where they needed to go,” he recalled. In year two, Wallin opened a market on Carolina Beach Road, still in operation today but larger, and later on Market Street, setting up tents for extra space. In 2019, the sale of the land forced a hunt for a new property, and Wallin landed on his current location at 6250 Market St. “We had ambitions beyond produce,” he said. “We wanted this market to be a place that felt different from a typical grocery store.” In 2024, Wallin added his kitchen to the Biggers brand. “I’ve blurred the lines of a market and a grocery store,” Wallin said. “It’s a place where you can shop, eat, have a drink and listen to live music with friends and family. It’s a mix of retail and social experiences cultivated over time.” What hasn’t changed, however, is Wallin’s Southern hospitality, a strong sense of pride, purpose and responsibility and a commitment to seasonality. Spring brings the garden center to life with herbs, veggie plants and jumbo ferns. Summer leans heavily into produce. Fall brings the pumpkin patch, and winter hosts a Christmas market. “It means a lot to have what we’ve built recognized, especially in Wilmington. There’s a lot that goes into the business from our team. And that’s something we’re genuinely grateful for,” Wallin said. With plans underway for a new larger Carolina Beach Road location, Wallin continues to look ahead. “It’s an opportunity to build another market from the ground up and continue growing what we’ve been doing,” he said. “We’ve been through development before, so we understand what it takes.”
Trump Pressures FDA Commissioner to Approve Flavored Vapes
President Trump upbraided Food and Drug Administration Commissioner Marty Makary for not moving quickly enough to approve flavored vapes and nicotine products.
Scientists boost strawberry flavor and nutrition without changing growth
A surprising genetic twist shows that boosting a seemingly ordinary “housekeeping” gene can dramatically improve fruit quality without any trade-offs. By increasing the activity of a tRNA-related gene in strawberries, researchers unlocked richer color, stronger aroma, and higher levels of health-boosting compounds like anthocyanins and terpenoids. Even more striking, these enhancements came with zero impact on plant growth, fruit size, or sweetness—avoiding the usual downsides of metabolic tinkering.
Big Tobacco Is No Longer Selling Cigarettes – It Is Engineering Addiction
Europe needs a more precise focus to address the tobacco industry’s “engineered architecture of addiction”, featuring flavoured tobacco and nicotine products
Small Business Week: Local shop offers big flavors
This Sunday marks the start of a week-long celebration of shopping local.
Doctors Say This Cooking Mistake Could Be Harming Your Health
Doctors share how oversalting your food could increase your risk for heart disease, plus ways to cut back while still enjoying flavorful meals at home.
Coffee is complex. Can science standardize it for the better?
Ask any coffee aficionado, and they’ll tell you: A good cup is about more than the beans. The flavor is affected by lots of things – the roast and fermentation of the beans, the coarseness of the grind, the brewing temperature and even the chemicals in the water used to brew it. But there are very few quantitative ways to assess all the flavor variations. Current industry standards measure the concentration of coffee, but they often miss qualities like the acidity, brightness and fruitness. Scientists at the University of Oregon are trying to change that using a tool called a potentiostat that’s often used to measure the charge in batteries.Interested in more food and beverage science? Email us your question at shortwave@npr.org and we may turn it into an episode!Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave.
Don’t toss cannabis leaves: Scientists found rare compounds with medical potential
Scientists have uncovered a surprising new layer of complexity in Cannabis, identifying dozens of previously unknown compounds—including the first-ever evidence of rare molecules called flavoalkaloids in its leaves. These compounds, prized for their potential health benefits, were hidden among a rich mix of plant chemicals that vary dramatically even between just a few strains.
LOCAL SPOTLIGHT: Cassidy Highlights Local Business Owner’s Journey from Uncertainty to Entrepreneurship | U.S. Senator Bill Cassidy
WASHINGTON – U.S. Senator Bill Cassidy, M.D. (R-LA), for his monthly Local Spotlight, recognized Amanda Ratcliff for her resilience and entrepreneurial spirit in turning life’s challenges into opportunity. Her business, Buttery Spell, features uniquely crafted products that reflect her creativity and the unmistakable flavors and culture of New Orleans. Each month, Cassidy highlights a local story that truly […]
After a Decade in Business, My Lil’ Cube Is Still a Super Flavorful Fave
Put your description here...
How science can create a more consistent cup of coffee
Scientists borrowed technology used in battery research to show that measuring the current that runs through coffee can quantify a cup’s strength and flavor.
What’s the real difference between mandarins and oranges?
From their botanical origins to their flavor and texture, key differences set mandarins and oranges them apart. Here’s what to know.
15 Healthy Trader Joe’s Finds a Dietitian Recommends for Spring
These products have spring-forward flavors, and they're convenient and affordable.
Exclusive | White House Pushes for Flavored Vapes Blocked By FDA Head
The FDA commissioner blocked new flavors like mango and blueberry despite scientific staff signoff.
What’s Next for the GOP After Trump? Get Ready for 31 Flavors of MAGA.
Trump owns this version of the GOP. He’ll shape the next one too.
The gut health benefits of everyday herbs
Discover how everyday herbs support gut health, digestion, and overall wellness while adding flavor to simple, everyday meals.
Get on ‘board’ with Aspen’s newest charcuterie board business
Borde + Kurv offers handmade boards, along with baskets, spanning everything from brunch to charcuterie to dessert — with thoughtfully sourced and mostly local produce evoking European flavor and tradition.
Barron Trump’s beverage brand unveils first flavors ahead of launch
Barron Trump-linked beverage startup SOLLOS is teasing its first yerba mate flavors and packaging as the company builds momentum ahead of its planned May 2026 launch.
Scottish Association for Marine Science: Unlocking red seaweed for food flavor, color & hybrid proteins
Podcast provides in-depth coverage of area food, restaurant scene - Talk Business & Politics
John Engleman, a former sports anchor and director with over a decade of media relations experience, started a podcast to keep tabs on the ever-evolving food and restaurant sector in...
Get on ‘board’ with Aspen’s charcuterie board business
Borde + Kurv offers handmade boards, along with baskets, spanning everything from brunch to charcuterie to dessert — with thoughtfully sourced and mostly local produce evoking European flavor and tradition.
Flavor Flav, a longtime supporter of women's sports, is courtside at Final Four
Flavor Flav was among the celebrities in attendance at the women's Final Four on Friday night, sitting courtside for the UConn-South Carolina game with former Gamecocks player Aliyah Boston. Flav, a founding member of the hip-hop group Public Enemy, is also friends with Gamecocks coach Dawn Staley. The 67-year-old Flav is a longtime supporter of women's sports and attended various Olympic competitions this winter.
The Best Cocktail to Order on a Flight, According to Science
Wondering which is the best cocktail to order on a flight? A study shows the flavor of a Bloody Mary is enhanced by a plane's atmosphere.
The surprising health benefits of everyday herbs
These leafy greens are loaded with flavor and nutrients—and studies show that even small doses are filled with compounds that reduce inflammation and even protect against cancer.
Eat, Sip, Shop: Lehigh Valley entertainment and dining spot to more than double in size
A popular spot for fresh food, flavorful drinks and family-friendly fun is leveling up with a 12,000-square-foot addition set to open soon in Northampton County.
How outlawing flavored tobacco saved Massachusetts $70 million in health care costs
GBH's Morning Edition spoke with the state's top public health official about new research on banning flavored tobacco, maternal health, measles and more.
Flavio Bolsonaro Inches Ahead of Lula in Brazil Election Poll
Flavio Bolsonaro edged ahead of President Luiz Inacio Lula da Silva in the run-up to October’s election, with a new poll showing for the first time that the right-wing senator is leading the race.
We disagreed on politics. We agreed on wine. That was enough.
At the Virginia Governor’s Cup Gala in Richmond earlier this month, a very dapper gentleman approached me and introduced himself. In his light-colored suit and bowtie, he looked very Southern in a classical sense, the sort of Virginia Gentleman you used to see south of the Rappahannock as recently as my college days. “I’m a longtime reader and fan of your writing, if not your politics,” he said. His comment was the proverbial iron fist in a velvet glove, simultaneously conveying praise and disapproval while establishing boundaries. Man, I wish we still discoursed like this instead of shouting bromides and insults to try and “own” our opponents with a funny meme and a furrowed brow. Subscribe “Well, we’ll always have wine to share together,” I said, and thanked him for his kind words. We clinked glasses, exchanged pleasantries about the delicious gold medal-winning wines being poured that evening, and went our separate ways. Our exchange reminded me that more unites us than divides us. Wine brings people together to share a meal and a few hours of joy despite our differences.1 That’s why I refer to the wine community — including readers and consumers — rather than the wine industry. Together, we are so much more than production, distribution and sales statistics. A few minutes later the evening’s awards ceremony began. Applause grew as the 12 winemakers who made the top-scoring wines for the Governor’s Case took the stage, including a loud cheer for Jonathan Wheeler of Trump Winery and his 2018 Blanc de Noir sparkling wine. All the winemakers on stage had reason to be proud, Wheeler perhaps more so. Trump Winery was the only winery to win six gold medals in the competition this year. (Wineries are limited to six entries.) Two of Wheeler’s ciders also won gold medals in a separate competition. When you cover the labels and take the sour taste of politics off your palate, the wines are pretty darn good.2 Then Gov. Abigail Spanberger, newly elected Democrat and Virginia’s first female governor, was introduced to great applause to announce which of the 12 wines had won the Governor’s Cup. She spoke for a few minutes about the importance of wine to Virginia’s economy and tourism and the international acclaim Virginia wine has received. Just two weeks earlier, she gave the Democrats’ response to Trump’s State of the Union speech, but this night wasn’t about politics. That didn’t stop several people in the crowd from speculating on the irony should she have to present the trophy to Trump Winery. In the end, Valley Road Vineyards was displayed on the screen behind Spanberger as the winning winery. Blue Bee Cidery in Richmond took top honors for that category. The crowd cheered a female governor presenting the state’s highest trophy to a female winemaker and then resumed the evening’s festivities, united by their mutual love of wine. A whiff of politics couldn’t dim the cheer of celebration and a community united by its love of wine. In Memoriam: Michel Rolland The global wine community lost a giant March 20, with the passing of Michel Rolland. He was 78. Rolland was the original “flying winemaker,” a globe-trotting consultant who helped Bordeaux regain its mojo in the 1970s and then shaped the rise of Napa Valley cult Cabernet as consultant to Simi, Harlan, Newton, Screaming Eagle, Araujo, Dalle Valle and other wineries. He was instrumental in Argentina’s rise to prominence and even had his own winery, Clos de los Siete, in a partnership with other wine families. Rolland’s career arc paralleled that of Robert Parker, the world’s most influential critic. Parker championed many of the wines Rolland consulted on, helping build his reputation and demand for his services. It also made him a target for Parker’s critics. As W. Blake Gray wrote on Wine-Searcher in his excellent tribute to Rolland: Rolland created the type of wines Parker loved: rich body, plenty of fruit, soft tannins. He sometimes faced the accusation of creating a generic international style of red wine, where the great wines he made in Argentina were indistinguishable from the great wines he made in France. Rolland chafed at that critique, as did many of his fans. He was credited with championing green harvesting and leaf pulling, as well as careful selection of grapes in the winery, practices we nearly universally think of today for high-quality winemaking. “Michel was an incredible innovator who changed how wine was made and how grapes were grown,” Napa Valley winemaker Aaron Pott wrote on Facebook. “His work has transformed the wine trade. He created new ways of looking at wine, tasting wine, evaluating ripeness and quality. … This was not just a man with a ‘style’ that he imposed on vineyards but a man that understood how to make great wine from great sites.” Rolland started his consulting company in 1973 in Libourne, in Bordeaux, with his wife, Dany. Both had graduated the year before from Bordeaux’s Institute d’Oenologie. The couple sold their majority share in the business in 2020, according to Wine Spectator. Over his career, Rolland reportedly worked with more than 100 wineries in 20 countries. He even made it to Virginia, where he consulted for Kluge Estate in the mid-2000s. (Kluge Estate is now Trump Winery.) Reader feedback, please! Last week, I did my first WineLine Live! with Dr. Laura Catena of Catena Zapata winery in Argentina. We enjoyed a fascinating discussion about her efforts to preserve the genetic heritage of old vineyards in Mendoza. I conceived of WineLine Live! for paid subscribers, as a thank you for your financial support. And while only a few people joined live, the video now has more views than I have paid subscribers, so I guess that’s pretty good. Even so, I’m considering opening future installments to anyone on Substack to reach a broader audience. So my questions to you: Should these be public? And what format do you prefer? Live gives a chat feature with the potential for viewers to interact with me and the guest, while a video post would just be that. Another alternative is a podcast, which would just be audio, without video of my chins. Please let me know in the comments. Leave a comment In the Glass A few wines I’ve enjoyed recently: Bonny Doon Vineyard Take Me to Your Liter, Le Cigare Volant, Red Wine of the Earth. 2023, Central Coast, CA. Blend of Grenache, Syrah Cinsaut and Petite Sirah. Delightful wine with expressive red fruit flavors, casual drinking. Doon lovers of a certain age will remember Randall Grahm’s Big House Red; this is more in that style than his original Le Cigare Volant, modeled after Chateauneuf du Pape. The liter bottle makes it an even better value. I see this online at about $15. Great value. Albert Bichot Bourgogne Pinot Noir Origines 2023. 13% - Textbook pinot noir and an excellent, affordable entry (regional) Burgundy. Wine Enthusiast Top 100 Wines of 2025. $24 at Total Wine & More. Loma Larga Pinot Noir 2021 “Coastal Cool Climate Wine”, Valle de Casablanca, Chile. An older sample, showing beautifully. Spicy and fruit forward. I’m seeing widely varied pricing online, from $18-$32. At the lower end, it’s a terrific value. 13.5% Dr. Loosen Riesling Dry 2016, Mosel, Germany. Found this “in the stack.” And it stacked up well, shedding some of its youthful acidity for opulent Riesling character, including a hint of the mineral oil older Riesling often features. A great value, as I’m seeing it as low as $14 online. 12% abv. Red Tail Ridge Blau Franc Blend 2024, Sans Oak, Finger Lakes. 13.4% abv. The name is a neat portmanteau of Blaufrankisch and Cabernet Franc, thus Blau Franc. The blend is 50-50, no oak involved. The Blau dominates on the palate, with the spicy caraway seed (think New York deli rye bread). The Franc adds body. The result is juicy, energetic and joyful. Sokol Blosser Estate Rosé of Pinot Noir 2025, Dundee Hills, Willamette Valley, Oregon. This first rosé of 2025 was a welcome respite to our cold, snowy winter here in the Mid-Atlantic. Oh man, I needed this! Bright and energetic, exuberant even, it perks up the mood and goes down fast. 13%. Certified B Corp. Ingredient and nutrition labeling, and in a modest way that doesn’t occupy a lot of label space. (Since it’s not required, presumably there are no minimum font size requirements.) More wineries should follow this example. Dave McIntyre's WineLine is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Subscribe Thanks for reading Dave McIntyre's WineLine! This post is public so feel free to share it. Share 1 Some restraint may be required. 2 Especially the bubblies.
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