<![CDATA[EVERYDAY DRINKING: Thinking & Drinking]]>https://www.everydaydrinking.com/s/thinking-and-drinkinghttps://substackcdn.com/image/fetch/$s_!cDMf!,w_256,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fbucketeer-e05bbc84-baa3-437e-9518-adb32be77984.s3.amazonaws.com%2Fpublic%2Fimages%2F00e2fc56-1fa3-4b92-8741-c0a829901944_1280x1280.pngEVERYDAY DRINKING: Thinking & Drinkinghttps://www.everydaydrinking.com/s/thinking-and-drinkingSubstackMon, 04 May 2026 12:25:38 GMT<![CDATA[Thinking & Drinking: Loving What's Unpopular]]>https://www.everydaydrinking.com/p/thinking-and-drinking-unloved-spiritshttps://www.everydaydrinking.com/p/thinking-and-drinking-unloved-spiritsTue, 07 Apr 2026 17:51:29 GMT

Here at Everyday Drinking, we’ve been doubling down lately on things that are amazing, but not particularly popular. A couple weeks ago, for instance, we ran an ode to spring—even though spring is not popular with Americans anymore. Recent surveys of seasonal preferences place it a distant second or even third to autumn, the runaway winner.

Last week, we…

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]]><![CDATA[Thinking & Drinking: Calçotada Edition]]>https://www.everydaydrinking.com/p/thinking-and-drinking-calcotada-editionhttps://www.everydaydrinking.com/p/thinking-and-drinking-calcotada-editionFri, 06 Mar 2026 18:47:25 GMT

In Catalonia, it’s calçotada time. The calçotada is the beloved winter tradition of eating calçots, the local variety of tender green onions that are grilled over open flames until charred, then peeled and dipped them into a rich, smokey, nutty pepper-tomato-garlic sauce called romesco (recipe below).

Calçots are always a bit mystifying to Americans. “So that’s some sort of big onion?” replied one friend when I mentioned I was going to be enjoying calçots. “Didn’t Anthony Bourdain eat them?”

Suffice to say that it’s much more cultural significant than that. But it’s a messy, homely ritual, one you’ll want to wear a bib for.

Normally, these are outdoor affairs out in rural areas of Catalonia, but when I was in Barcelona last month, my friends Mike and Julia (he Catalan, she American) took me to a calçotada at a restaurant in El Clot called Casa Pepi. Mike gave us the basic demonstration on how to eat calçots in the video below. also, scroll down for my (Americanized romesco) recipe.

What I’ve Been Drinking From: The Porrón

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]]><![CDATA[Thinking & Drinking: Barcelona Edition]]>https://www.everydaydrinking.com/p/thinking-and-drinking-barcelona-editionhttps://www.everydaydrinking.com/p/thinking-and-drinking-barcelona-editionWed, 18 Feb 2026 19:26:32 GMT
People clamoring to get inside the Barcelona Wine Week trade fair.

I’m finally getting around to processing my last few weeks in Barcelona, both the wine fair and my time in the city. I’ll start first with Barcelona Wine Week, and its numerous side events.

Though it only started in 2020, BWW already has established itself as Spain’s premier wine trade sh…

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]]><![CDATA[Thinking & Drinking: A New Monthly Feature ]]>https://www.everydaydrinking.com/p/thinking-and-drinking-a-new-biweeklyhttps://www.everydaydrinking.com/p/thinking-and-drinking-a-new-biweeklyTue, 27 Jan 2026 19:48:36 GMT
Cover art for French Dirt, by Richard Goodman, 1991.

If you’re in the northeastern U.S., like me, you’re likely still recovering from our crazy weekend snowstorm, and trying to stay warm in this frigid Arctic weather. While housebound, I decided to move forward with a feature I’ve been brainstorming for a while, and today is its launch. Each month, I’ll …

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