Common drugs, foods, and beverages can disrupt the integrity of our intestinal barrier, causing a leaky gut.
Intestinal permeability, the leakiness of our gut, may be a new target for both disease prevention and therapy. With all its tiny folds, our intestinal barrier covers a surface of more than 4,000 square feet—that’s bigger than a tennis court—and requires about 40% of our body’s total energy expenditure to maintain.
There is growing evidence implicating “the disruption of intestinal barrier integrity” in the development of a number of conditions, including celiac disease and inflammatory bowel disease. Researchers measured intestinal permeability using blue food coloring. It remained in the gut of healthy participants but was detected in the blood of extremely sick patients with sepsis with a damaged gut barrier. You don’t have to end up in the ICU to develop a leaky gut, though. Simply taking some aspirin or ibuprofen can do the trick.
Indeed, taking two regular aspirin (325 mg tablets) or two extra-strength aspirin (500 mg tablets) just once can increase the leakiness of our gut. These results suggest that even healthy people should be cautious when using aspirin, as it may cause gastrointestinal barrier dysfunction.
What about buffered aspirin, an aspirin-antacid combination which theoretically “buffers” gastrointestinal irritation? It apparently doesn’t make any difference: Regular aspirin and Bufferin both produced multiple erosions in the inner lining of the stomach and intestine. Researchers put a scope down people’s throats and saw extensive erosions and redness inside 90% of those who took aspirin or Bufferin at their recommended doses. How many hours does it take for the damage to occur? None. It can happen within just five minutes. Acetaminophen, sold as Tylenol in the United States, may not lead to gastrointestinal damage and could be a better choice, unless you have problems with your liver. And rather than making things better, vitamin C supplements appeared to make the aspirin-induced increase in gut leakiness even worse.
Interestingly, this may be why NSAID drugs like aspirin, ibuprofen, and naproxen “are involved in up to 25% of food-induced anaphylaxis.” In other words, they are associated with over 10-fold higher odds of life-threatening food allergy attacks, presumably because these drugs increase the leakiness of the intestinal barrier, causing tiny food particles to slip into the bloodstream. But can exercise increase risk, too?
Strenuous exercise—for instance, an hour at 70% maximum capacity—may divert so much blood to the muscles and away from our internal organs that it may cause transient injury to our intestines, causing mild gut leakiness. But this can be aggravated if athletes take ibuprofen or any other NSAID drugs, which is unfortunately all too common.
Alcohol can also be a risk factor for food allergy attacks for the same reason—increasing gut leakiness. But cut out the alcohol, and our gut might heal up.
What other dietary components can make a difference? Elevated consumption of saturated fat, which is found in meat, dairy, and junk food, can cause the growth of bad bacteria that make the rotten-egg gas hydrogen sulfide, which can degrade the protective mucus layer. You can see the process below and at 3:21 in my video Avoid These Foods to Prevent a Leaky Gut.
It is said to be clear that high-fat diets in general have a negative impact on intestinal health by “disrupting the intestinal barrier system through a variety of mechanisms,” but most of the vast array of studies that cited the negative effects were done on lab animals or in a petri dish. Are people affected the same way? You don’t know for sure until you put it to the test.
Rates of obesity and other cardiometabolic disorders have increased rapidly alongside a transition from traditional lower-fat diets to higher-fat diets. We know a disturbance in our good gut flora has been shown to be associated with a high risk of many of these same diseases, and studies using rodents suggest that a high-fat diet “unbalances” the microbiome while impairing the gut barrier, resulting in disease. To connect all the dots, though, we need a human interventional trial—and we got one: a six-month randomized controlled-feeding trial on the effects of dietary fat on gut microbiota. It found that, indeed, higher fat consumption was associated with unfavorable changes in the gut microbiome and proinflammatory factors in the blood. Note that this wasn’t even primarily saturated fat, such as from meat and dairy. The researchers just replaced refined carbohydrates with refined fats—swapping out white rice and wheat flour for soybean oil. These findings suggest that countries westernizing their diets should advise against increasing dietary fat intake, while countries that have already adopted such diets should consider cutting down.
A closer look at the effects of lifetime use of alcohol and cannabis as science rethinks moderation and health outcomes.
As social norms around drinking and cannabis continue to shift, researchers are taking a closer look at how these substances affect health over a lifetime. While liquor companies are struggling as Gen Z and younger millennials move away from cannabis, what are the long term effects of lifetime use of alcohol and cannabis? While alcohol has long been treated as a cultural staple, cannabis is increasingly being studied not just for short-term effects, but for how moderate use over decades may influence brain health, cognition, and overall risk.
A recently published study examining lifetime cannabis use offers a perspective challenging many assumptions. Researchers found adults with a history of cannabis use performed as well as, and in some cases better than, non-users on tests measuring attention, memory, and processing speed. The study also identified larger brain volume in regions associated with learning and memory among some cannabis users, particularly in older adults. Importantly, the findings focused on lifetime exposure rather than heavy or daily use, suggesting moderate consumption may not carry the cognitive risks once broadly assumed.
Earlier research linking cannabis to memory and attention problems often centered on heavy use, frequent intoxication, or adolescent exposure. Lifetime studies paint a more nuanced picture, indicating use patterns matter significantly. Occasional or moderate cannabis use appears to differ sharply from chronic, high-dose consumption when it comes to long-term cognitive outcomes.
Alcohol research has moved in a different direction. For years, moderate drinking was commonly associated with potential cardiovascular benefits, particularly red wine consumption. More recent analyses, however, have cast doubt on those claims. Large population studies and updated public health guidance now suggest even moderate alcohol use increases lifetime cancer risk and may contribute to cognitive decline and dementia.
Alcohol is a known neurotoxin, and long-term exposure has been linked to reduced brain volume and structural changes in areas related to memory and executive function. While some individuals may experience short-term cardiovascular benefits from low-level drinking, those effects are increasingly outweighed by evidence of cumulative harm over time.
At the population level, alcohol also carries a heavier social and medical burden. Alcohol use disorder affects more people than cannabis use disorder, and alcohol is a contributing factor in liver disease, accidents, and premature death. Cannabis dependence exists, but fatal overdose does not, and the overall risk profile differs substantially.
None of this suggests cannabis is risk-free or appropriate for everyone. Individual health conditions, mental health history, age of initiation, and frequency of use all matter. But as research on lifetime exposure expands, the gap between long-held assumptions and current evidence is narrowing.
For readers trying to make informed choices, the emerging consensus is clear: moderation, context, and long-term patterns matter more than outdated narratives. As science continues to evolve, so too does the understanding of how alcohol and cannabis shape health across a lifetime.
How Minnesota and cannabis evolved, from early decriminalization to legalization, with notable quirks and cautious next steps.
The whole country has been fixed on what is going on there, but what about Minnesota and cannabis? The state has always had a complicated relationship with substances which alter the mood. From beer halls built by German immigrants to the slow, careful legalization of cannabis, the state’s approach has tended to mix cultural enthusiasm with regulatory caution.
Cannabis in Minnesota has a longer history than many assume. Hemp was grown in the Upper Midwest as early as World War II, encouraged by the federal government for rope and fiber production. Recreational cannabis use followed national trends in the 1960s and 1970s, but enforcement remained strict for decades. In 1976, Minnesota became one of the first states to decriminalize possession of small amounts, replacing jail time with a fine—an early sign of the state’s pragmatic streak.
Medical cannabis arrived much later. Minnesota legalized medical marijuana in 2014, but with one of the most restrictive programs in the country. Smoking flower was prohibited, qualifying conditions were limited, and access was tightly controlled. That conservative framework shaped public expectations: cannabis was tolerated, but not embraced.
Everything shifted in 2023, when Minnesota legalized adult-use cannabis. The law emphasized public health, equity, and regulation over speed. Tribal nations moved first, opening legal dispensaries on sovereign land, while the state built a licensing system from scratch. The deliberate pace frustrated some consumers, but it also reflected Minnesota’s preference for methodical governance over fast commercialization.
Today, cannabis in Minnesota exists in a transitional phase. Medical programs are expanding, adult-use sales are rolling out gradually, and THC beverages—derived from hemp and legal earlier than marijuana flower—have become a uniquely Minnesotan phenomenon. It is not unusual to find cannabis-infused seltzers sold alongside craft beer in liquor stores, a quirk few states share.
Alcohol, of course, has long been woven into Minnesota’s identity. Waves of German and Scandinavian immigrants brought brewing traditions which still shape the state’s drinking culture. Beer became dominant, from legacy brands like Grain Belt to modern craft standouts such as Summit and Surly. For decades, Minnesota’s “3.2 beer” laws defined how and where alcohol could be sold, reinforcing the idea regulation mattered as much as consumption.
Minnesotans drink at rates roughly in line with the Upper Midwest, with binge drinking historically higher than the national average, particularly in rural areas. Beer remains the favorite, especially light lagers and locally brewed IPAs, though spirits and cocktails have gained popularity in the Twin Cities. Seasonal drinking traditions—from ice-fishing beers to summer lake weekends—remain deeply ingrained.
The contrast between alcohol and cannabis is striking. Alcohol was normalized early and regulated slowly. Cannabis is being legalized carefully, with rules in place before widespread retail access. The reversal reflects changing attitudes, especially among younger adults who increasingly view cannabis as an alternative rather than a supplement to drinking.
Looking ahead, Minnesota’s next steps include expanding retail cannabis access, approving social consumption spaces, and continuing automatic expungement for past cannabis offenses. Policymakers are also watching how cannabis affects alcohol sales, public health, and impaired driving.
In typical Minnesota fashion, the goal is balance. Not prohibition. Not a free-for-all. Just a steady, regulated approach to substances have always played a role in how Minnesotans relax, socialize, and unwind—whether at a lake cabin, a neighborhood bar, or somewhere new entirely.
The rise of the “Sober-ish” guy explains why men are drinking less, choosing balance, and redefining modern social life.
This isn’t Dry January. It isn’t a wellness cleanse, a moral reset, or a social media badge of honor. It’s quieter than that. Across bars, dates, living rooms, and stadium couches, more men are simply drinking less — without announcing it, apologizing for it, or calling it sobriety. We are in the era of the rise of the “Sober-ish” guy.
The “sober-ish” guy isn’t abstinent. He still goes out. He still watches the game. He still orders something interesting at the bar. He’s just done feeling like trash the next morning.
What’s changing isn’t masculinity or morality — it’s tolerance. Not physical tolerance, but lifestyle tolerance. Men in their 30s, 40s, and 50s are realizing alcohol’s upside no longer outweighs its downside. Poor sleep. Lingering anxiety. Weight gain. Foggy mornings. The cost is now obvious, and the payoff feels smaller.
Unlike past anti-drinking movements, this shift isn’t driven by doctors or public health campaigns. It’s driven by lived experience. Men don’t want to quit fun — they want to quit the hangover, the bloat, the irritability, and the creeping sense one night out derails three days of productivity.
This is where “sober-ish” culture finds its footing. Instead of quitting alcohol entirely, men are editing it out of certain moments. Weeknights. Work dinners. First dates. Long flights. Sunday afternoons. Alcohol becomes optional rather than automatic.
Cannabis, particularly low-dose and socially acceptable formats, is increasingly filling the gap. For some men, it functions as a cleaner social lubricant — something which takes the edge off without hijacking the next day. A drink used to be the default way to relax, bond, or celebrate. Now, a mild edible or vape can play a similar role without the physical tax.
This shift is already reshaping social spaces. Bars are adapting with better non-alcoholic cocktails, THC-friendly patios in legal states, and menus assuming not everyone wants a buzz ending in regret. On dates, ordering something other than alcohol is no longer a red flag — it’s often a quiet signal of self-awareness. Watching sports no longer requires a six-pack; it requires something keeping energy up rather than dragging it down.
Festivals, once defined by excess, are also adjusting. Hydration stations, cannabis lounges, and sober-curious programming acknowledge a crowd wanting stimulation without self-sabotage. The culture of endurance drinking — proving you can outlast everyone else — is losing relevance.
Importantly, this isn’t about virtue. Men aren’t trying to be better than anyone else. They’re trying to feel better. They still want connection, laughter, looseness, and shared rituals. They just want them without the aftermath.
The rise of the sober-ish guy reflects a broader cultural recalibration. Alcohol hasn’t disappeared, but its monopoly on male social life has cracked. In its place is something more flexible, more individualized, and more honest.
Men aren’t sober. They’re just done feeling like trash.
Is CBD next on the fed’s hit list amid slow cannabis reform, hemp restrictions, and rising regulatory pressure?
For more than a decade, cannabis policy in the United States has moved at a glacial pace. Despite widespread public support, state-level legalization, and the emergence of a multibillion-dollar industry, federal reform has remained slow, fragmented, and often contradictory. That pattern has now raised a new and uncomfortable question across the wellness, agriculture, and retail sectors: Is CBD next on the fed’s hit list?
The story begins with cannabis itself. While a majority of states have legalized medical or adult-use marijuana, federal law continues to classify cannabis as a Schedule I substance. Efforts to reschedule or deschedule cannabis have been announced, delayed, studied, and revisited, creating regulatory uncertainty touching everything from banking and research to interstate commerce. This slow walking of cannabis reform from both the current and past president has rippled outward, ensnaring industries once thought to be safely separated from marijuana.
Hemp was supposed to be different. Federally legalized in the 2018 Farm Bill, hemp was championed as an agricultural and economic opportunity, particularly for struggling rural communities. No one played a more visible role in hemp’s return than Senator Mitch McConnell of Kentucky, who made the crop a centerpiece of his push to revive farm economies in deeply red regions of the state. For Kentucky farmers, hemp was not a culture-war issue but a pragmatic replacement for declining tobacco revenues and shrinking commodity margins.
Kentucky quickly became one of the nation’s leading hemp producers, investing in processing facilities, research partnerships, and pilot programs tied to CBD extraction. The political history makes the current regulatory climate especially fraught. As lawmakers debate tightening hemp definitions and closing cannabinoid “loopholes,” the consequences would land not just on coastal wellness brands, but on farmers in conservative states that were encouraged to plant hemp under federal guidance.
CBD now sits at the center of this tension. Initially promoted as a non-intoxicating compound with potential wellness applications, CBD products flooded the market in everything from oils and capsules to beverages and pet treats. Yet the Food and Drug Administration has repeatedly declined to recognize CBD as a lawful dietary supplement, while also failing to propose a clear alternative regulatory pathway. The result has been a gray market defined by warning letters, uneven enforcement, and growing risk for compliant businesses.
At the same time, proposed revisions to the Farm Bill have raised alarms across the hemp industry. Efforts to restrict intoxicating hemp-derived products may be politically popular, but critics warn that overly broad language could effectively ban or severely limit CBD itself. For farmers, processors, and retailers, this would represent a dramatic reversal of federal policy—one that undermines years of investment encouraged by Washington.
What makes this moment particularly striking is the broader landscape of U.S. health policy. Regulators increasingly emphasize harm reduction and data-driven decision-making. Cannabis is widely acknowledged to be less harmful than many legal substances, and CBD has been studied for potential therapeutic uses. Yet instead of clarity, the industry faces contraction and prohibition by attrition.
And throughout these shifts, one category remains largely untouched. Despite well-documented links between alcohol and chronic disease, addiction, and public safety risks, alcohol continues to enjoy stable federal treatment and powerful political insulation. While cannabis is slow-walked, hemp is narrowed, and CBD faces mounting pressure, alcohol remains fully normalized and aggressively marketed.
As federal health policies evolve and cannabis reform continues to stall, the question is no longer whether CBD will be regulated, but whether it will be regulated out of existence—leaving behind farmers, including those in Kentucky’s heartland, who answered the call to grow a crop Washington once promised was safe.
The Florida Highway Patrol says toxicology results show the driver who caused a deadly wrong-way crash on I-95 in Brevard County had high amounts of oxycodone and alcohol in her system.Troopers say the 34-year-old Cocoa woman had a blood alcohol level of 0.053, which is below Florida’s legal limit of 0.08, but impairment is still considered a factor in the crash.The crash happened in September 2025 near Wickham Road, when investigators say the woman made a U-turn at Viera Boulevard and began driving the wrong way in the northbound lanes.FHP says her vehicle struck another car head-on, triggering an eight-car pileup.Two people were killed in addition to the driver, and six others were seriously injured, according to troopers.Investigators previously said the woman traveled about 2 1/2 miles the wrong way before the collision. Because she made a U-turn in the interstate lanes, the wrong-way driver detection systems on ramps did not catch the incident.Anyone impacted by impaired-driving crashes can contact Mothers Against Drunk Driving Central Florida for support and resources at 1-877-623-3435.
BREVARD COUNTY, Fla. —
The Florida Highway Patrol says toxicology results show the driver who caused a deadly wrong-way crash on I-95 in Brevard County had high amounts of oxycodone and alcohol in her system.
Troopers say the 34-year-old Cocoa woman had a blood alcohol level of 0.053, which is below Florida’s legal limit of 0.08, but impairment is still considered a factor in the crash.
The crash happened in September 2025 near Wickham Road, when investigators say the woman made a U-turn at Viera Boulevard and began driving the wrong way in the northbound lanes.
FHP says her vehicle struck another car head-on, triggering an eight-car pileup.
Two people were killed in addition to the driver, and six others were seriously injured, according to troopers.
Investigators previously said the woman traveled about 2 1/2 miles the wrong way before the collision. Because she made a U-turn in the interstate lanes, the wrong-way driver detection systems on ramps did not catch the incident.
Anyone impacted by impaired-driving crashes can contact Mothers Against Drunk Driving Central Florida for support and resources at 1-877-623-3435.
Snowstorms, cannabis and some interesting tidbits examining cold weather, cannabis versus alcohol, and unexpected winter facts.
Much of the country is in the grip of a serious cold weather storm, the kind rattling windows, shutting down highways, and sending people searching for extra blankets and something warm to take the edge off. When temperatures plunge well below normal, daily routines change quickly. People stay indoors, move less, eat differently, and often rethink what they drink or consume to get through the freeze. Their is renewed curiosity around marijuana in cold weather, especially how it compares to alcohol and whether it can actually help you feel warmer. Read on for snowstorms, cannabis and some interesting tidbits.
One of the biggest myths of winter is alcohol keeps you warm. While a stiff drink can create a temporary sensation of heat, it actually causes blood vessels near the skin to dilate. That pulls warmth away from your core and increases heat loss, which can be dangerous in extreme cold. Cannabis works differently. THC does not raise body temperature, but it can change how the body perceives cold by altering sensory signals and relaxing muscles to keep them from tensing up in low temperatures. Many people report feeling more comfortable, calmer, and less aware of the chill after using cannabis, without the same physiological risks associated with alcohol in freezing conditions.
Certain forms of cannabis may be better suited for winter storms than others. Edibles and tinctures provide longer-lasting effects, which can be appealing during long nights indoors. Flower and vape products act faster, which some people prefer when coming in from the cold. Strains promoting body relaxation and mild euphoria are often favored during cold snaps, while overly stimulating varieties may feel less cozy when you are trying to stay warm and settled.
Cold weather itself brings some interesting and well-documented side effects. For one, the body tends to burn more calories when temperatures drop. Staying warm requires energy, and mild cold exposure can slightly increase calorie expenditure as the body works to maintain its core temperature. That does not mean winter weather is a weight loss plan, but it does explain why people often feel hungrier during cold spells.
There is also a long-standing statistical trend showing more babies are born about nine months after major winter storms and prolonged cold periods. When people are snowed in, travel is limited, and social calendars clear, time spent at home increases. Historically, this has translated into noticeable baby booms following harsh winters.
Another cold weather tidbit is how it affects sleep and mood. Shorter days and less sunlight can disrupt circadian rhythms, contributing to winter blues. Cannabis, particularly products supporting relaxation and sleep, is sometimes used by adults to help unwind during long, dark evenings. Again, moderation matters, especially when cold weather already encourages inactivity.
As the country rides out this intense cold weather storm, it is clear winter changes more than just the thermostat. It influences what people consume, how they cope, and even what shows up in the data months later. Cannabis is increasingly part of the seasonal conversation, offering a different option than alcohol for those looking to feel a little more comfortable while waiting for warmer days to return.
Reaching for a happy hour drink is a quick way to separate work from the rest of your life, which can help to ease stress and support mental health—especially for those of us working from home. And when made with the right ingredients, the beverage itself can also help calm down your nervous system after a long day.
Cannabis and Denmark collide as culture, health policy, alcohol use, and happiness shape the country’s evolving cannabis debate.
Denmark, the Danish Royal Family and Greenland have been in the news. This leaves us wondering, what about Denmark and cannabis? The country’s relationship with cannabis sits at the intersection of tradition, public health, and an evolving cultural conversation about substances, happiness, and social responsibility. While the country is often seen as progressive, cannabis remains illegal for recreational use, even as public debate and medical acceptance continue to grow.
Under Danish law, recreational cannabis is prohibited, and possession can result in fines or legal penalties. In practice, however, enforcement is generally measured. Small amounts intended for personal use often lead to warnings or modest fines rather than severe punishment. Despite its illegal status, cannabis is the most commonly used illicit substance in Denmark. Health authorities estimate roughly one in ten Danes aged 16 to 44 report recent cannabis use, reflecting a level of normalization in everyday life even without legalization.
The Danish Royal Family
Denmark has taken a more formal step forward with medical cannabis. In 2018, the government introduced a national medical cannabis pilot program, allowing doctors to prescribe cannabis-based products for conditions such as chronic pain, multiple sclerosis, and chemotherapy-related symptoms. The program has since been extended and broadened, signaling institutional recognition cannabis can have therapeutic value when regulated and medically supervised.
Alcohol, meanwhile, has long been deeply woven into Danish culture. Denmark consistently ranks among Europe’s highest consumers of alcohol, particularly when it comes to binge drinking. Social drinking is common across generations, and alcohol is widely available and socially accepted. But like the United States, recent studies suggest changing attitudes among younger Danes, with declining rates of both alcohol and cannabis use among teens and young adults. Public health campaigns, wellness trends, and shifting social norms appear to be influencing these behaviors.
These substance use patterns exist alongside Denmark’s global reputation for happiness. According to the World Happiness Report, Denmark routinely ranks in the top three happiest countries in the world. Factors contributing to this ranking include strong social trust, universal healthcare, work-life balance, economic security, and a high degree of confidence in public institutions. The country’s happiness score typically sits around 7.5 out of 10, well above the global average.
An often-overlooked influence on Danish cultural norms is the Danish royal family. The monarchy, while largely ceremonial, plays a powerful symbolic role in shaping national identity. The royal family is widely respected and known for its emphasis on stability, duty, and social cohesion. Members of the monarchy tend to avoid political controversy, including debates around cannabis or drug policy, instead focusing on public service, health initiatives, environmental causes, and cultural unity. Their restrained and disciplined public image reinforces Denmark’s broader cultural preference for moderation and responsibility, even as society debates reform in areas like cannabis regulation.
In many ways, Denmark’s cannabis conversation mirrors the nation itself: pragmatic, cautious, and grounded in public welfare rather than ideology. While full legalization remains off the table for now, medical access, shifting attitudes, and open debate suggest Denmark’s approach will continue to evolve. Set against a backdrop of high alcohol use, declining youth consumption, a respected monarchy, and one of the happiest populations on Earth, cannabis in Denmark is less about rebellion and more about how a stable society manages change.
Barhoppers will likely soon be allowed to take drinks out of businesses like Chubby Unicorn and onto the plaza near Mission Ballroom in River North, making it one of the city’s first areas where customers of multiple businesses can mingle with alcoholic drinks in common areas.
Denver officials on Monday took a step toward creating a new “common consumption” area on the northeastern stretch of the River North district, which is part of the Elyria-Swansea neighborhood.
Common consumption areas allow patrons to buy an alcoholic drink from a business and take it into an open area. The proposal for North Wynkoop would include Chubby Unicorn Cantina, The Peach Crease Club and Left Hand RiNo Drinks and Eats.
The three establishments are all housed in a single building just to the southwest of Mission Ballroom. Patrons could take their drinks from the plaza out into the plaza that connects them to Mission Ballroom.
The goal is to “activate that space, bring it to life, and create an entertainment district where people can gather. They can be patrons of multiple different businesses at the same time,” said Alex Jump, who recently co-founded The Peach Crease with her husband, Stuart Jensen.
People could stop by the plaza with drinks “before going to a concert, before they’re headed to the Stock Show perhaps, or … maybe for no other occasion other than they’re just getting together with a large group of friends,” Jump said.
Drinks-to-go will have to be poured in branded disposable cups, which can be done at the request of the customer, Jensen said. The Peach Crease has a dedicated window where staff will serve drinks directly onto the plaza, while other businesses could offer drinks-to-go inside.
Mission Ballroom itself won’t participate, so those concert beers will have to stay in the venue, and vice versa — no alcohol from outside can be brought in.
The Denver City Council on Monday approved the creation of an entertainment district in the area, which allows the city to authorize the common consumption zone. The city council also extended the law authorizing the common consumption areas, which was set to expire. It is now permanent.
Councilmember Darrell Watson sponsored both measures, working with the city’s Department of Licensing and Consumer Protection. In a written statement, Watson described common consumption as a way to “support local restaurants, bring more visitors, and make our arts district even more vibrant.”
The city recently established a similar drinking area on 16th Street. But the plan in RiNo would be the first one established by private leaders under the common consumption law, which was established five years ago.
Editor’s note: This article was updated to reflect that the city council also extended the common consumption lawand with comment from Councilmember Darrell Watson.
WESTWOOD — As 2025 comes to a close, AAA Northeast urges those who plan to take part in year-end holiday celebrations to designate a sober driver.
In December 2023, 1,038 people were killed in drunk-driving crashes nationwide — with more than a quarter of those fatalities occurring during the Christmas and New Year holiday periods according to the latest data from the National Highway Traffic Safety Administration. Nighttime driving is significantly more dangerous than daytime driving: 30% of drivers involved in fatal crashes between 6 p.m. and 5:59 a.m. were drunk.
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Abstaining from alcohol for short periods of time — like Dry January — leads to reduced drinking in the long run and various physical and psychological improvements, new research shows.
Researchers at Brown University analyzed 16 studies that evaluated Dry January, the month-long sobriety challenge, and found that participants reported improved sleep, better moods, weight loss, improved concentration and more energy. They continued to drink less alcohol afterward and showed an improved ability to refuse drinks.
Avoiding alcohol for a month also reduces liver fat, improves insulin levels and lowers cancer-related growth factors, Suzanne Colby, one of the study’s authors and a professor of Behavioral and Social Sciences, told the Boston Globe.
Even cutting back on alcohol led to similar benefits, Colby said.
“They still had some reduction in drinking that was sustained and part of that was they still gained confidence for reducing or refusing drinks in social situations, which I think is a big part of the effect: Learning how to navigate socializing without drinking, which can be really challenging to do because they are really intertwined.”
Dry January began in the United Kingdom in 2013. Each year, millions of people participate by vowing to not drink alcohol, or reduce their consumption habits, during January. Participants tend to be younger, female, have higher incomes and a college degree, the Brown University researchers found. Participants also tend to be heavy drinkers.
The analysis, published in the journal Alcohol and Alcoholism in September, analyzed data from more than 150,000 Dry January participants, mostly from the U.K.
The Dry January participants that found the greatest success in abstaining from alcohol formally registered on the Dry January campaign website, used guides like the Try Dry app or received daily coaching emails, the study found. The campaign’s success at targeting heavy drinkers — a group difficult to reach through intervention programs — led the researchers to recommend expanding outreach on the benefits of the Dry January and investing in tools that keep participants on track.
“The effort leads to sustained moderation: most participants continue to drink less alcohol rather than increasing consumption afterwards,” Megan Strowger, who led the study as a postdoctoral fellow and now works at the University of Buffalo, said in a press release. “Overall, participating in Dry January allows people to pause, reflect and rethink their relationship with alcohol, including how it affects their social life, mental health and physical health.”
Americans have shown a growing wariness to drink alcohol as its health implications have become more publicized. A Gallup poll released in August found that 54% of adults say they drink alcohol. That’s the lowest reported percentage since 1939.
In January, the U.S. surgeon general published an advisory report that linked alcohol use to seven types of cancer. A study published in Marchsuggested alcohol consumption at any level increases the risk of dementia.
For people interested in eliminating alcohol consumption,experts recommend tracking one’s progress, participating in a social environment that supports the goal of staying sober or trying “Damp January,” which consists of cutting back on drinking rather than giving it up entirely.
“There is so much more support for living an alcohol-free lifestyle now,” Colby said in the press release. “It is more socially acceptable than ever to be ‘sober curious’ or alcohol free. Social norms have shifted, in part with the help of influencers on social media sharing the benefits of sobriety and reducing the stigma of not drinking.”
When it comes to wine and whiskey – especially bourbon – the oak barrel reigns, not just as a container, but also for the magic that the wood gives to the whiskey.
This is an updated version of a story first published on April 6, 2025. The original video can be viewed here.
If someone asked you to name a product that was first made 2,000 years ago, still looks and works as it always has, and still plays a vital role in global commerce, would you be stumped?
It turns out, the answer is the simple wooden barrel. Almost always made of oak, barrels have a long and fascinating history. First built and used by the Celts and Romans, they have held nearly every commodity over the centuries.
Metal and plastic and cardboard long ago eclipsed barrels for the shipment of most items, but as we first reported earlier this year, when it comes to wine and whiskey – especially bourbon whiskey – the oak barrel still reigns, not just as a container, but for the magic that the wood gives the whiskey.
Bill Whitaker: Well we were speaking with someone. And they called a whiskey barrel a breathing time machine.
Brad Boswell: I love that.
Brad Boswell is the CEO of Independent Stave, the largest maker of wooden barrels in the world. Brad’s great-grandfather founded the company in 1912 in Missouri. It now has operations worldwide; we met him in Kentucky.
Brad Boswell is the CEO of Independent Stave, the largest maker of wooden barrels in the world.
60 Minutes
Brad Boswell: Most of our barrels would have useful lives of 50+ years.
Bill Whitaker: Fifty plus years.
Brad Boswell: Fifty plus years, yeah. Like, I’ll go to different places and look at barrels at distilleries or wineries around the world. And I can see barrels that my grandfather made, you know, in the 1960s. I still see ’em.
A barrel begins as a log from a white oak tree fed into what’s known as a stave mill, where it’s cut into ever-smaller pieces – staves – which are then arranged in huge “Jenga”-style stacks and “seasoned” outdoors for three to six months before heading to a nearby “cooperage,” where the barrels are built.
Brad Boswell: There’s no nails, look over here, no glue —
Brad Boswell’s newest cooperage produces thousands of barrels every day.
Bill Whitaker: How many of these go into a typical barrel?
Brad Boswell: Typically between 28 and 32 staves per barrel.
After a barrel is “raised” mostly by hand, it travels through a host of other steps and checks to make it ready to begin its life, including being toasted and then charred on the inside.
The barrels, made from white oak, are formed from staves, between 28 and 32 per barrel.
60 Minutes
Brad Boswell: Most of the barrels we make today are bespoke. We know exactly who this barrel’s going to, which distillery.
Bill Whitaker: How about that. How about that.
The demand for such a huge volume of barrels can be attributed mainly to one thing: bourbon.
Brad Boswell: President Franklin Roosevelt in the ’30’s became more specific about what bourbon whiskey should be. And at that time he said, you know, bourbon should be in new charred oak barrels.
Bill Whitaker: So if it’s not in one of these barrels, it’s not bourbon?
Brad Boswell: That’s correct. Bourbon has to be aged in a new charred oak container.
That rule, plus booming consumer demand for bourbon starting in the early 2000’s, has been very good for the barrel business. 3.2 million new barrels were filled with whiskey last year in Kentucky alone, and more than 14 million full barrels are aging in the state, in massive warehouses known as rickhouses.
Bill Whitaker: How many– barrels are in this rickhouse?
Dan Callaway: 23,500 on six floors.
Bill Whitaker with Dan Callaway, the Bardstown Bourbon “master blender”
60 Minutes
Dan Callaway is the “master blender” for Bardstown Bourbon, a young but fast-growing Kentucky distillery.
Dan Callaway: To make a great whiskey you have to start with a great distillate, a clear spirit. But then the magic comes from the barrel. The fact that it’s new charred oak, it’s just incredible.
Bill Whitaker: So the– the barrel is– is crucial to your product?
Dan Callaway: Absolutely. Depending on who you talk to– some would say 50% of the flavor, maybe up to 70-80% of the character is derived from that barrel.
The rest of the flavor comes from what’s known as the “mash bill,” grains like corn and wheat and rye that are mixed with water and fermented with yeast.
Despite bourbon having recently been threatened or hit with tariffs by other countries in retaliation for President Trump’s tariffs, Bardstown’s huge distillery is still producing enough new whiskey to fill more than 5,000 barrels a week.
Bill Whitaker: You take the– the clear liquid, which is basically what people call “moonshine,” goes through this process and comes out as this beautiful brown, tasty liquid here. How does that happen?
Dan Callaway: Yeah, so I always compare it to a seesaw, okay? So when it comes off the still– moonshine, like you said– it’s a seesaw that’s out of balance. But every year that goes by of the barrel aging, the seesaw comes into balance. And what the barrel is bringing is caramel, vanilla, baking spice – and all this rich, beautiful color.
How can solid oak produce all those flavors and spices? Back where the barrels are built, Brad Boswell gave us a vivid lesson with a barrel that had just been toasted — a process that brings sugars in the wood to the surface.
Brad Boswell: Smell that. Smell that. I mean-
Bill Whitaker: That does smell delicious.
Brad Boswell: It’s incredible.
Bill Whitaker: It really does. It’s amazing.
Brad Boswell: There’s a reason why people still use oak barrels 2,000 years later.
Bill Whitaker: So when I’m sipping the bourbon, I’m sipping this barrel.
Brad Boswell: That’s right, absolutely.
After toasting, we, and the barrels, moved to the visually stunning “char” oven.
Brad Boswell: So we’ll see this barrel coming through right here.
Bill Whitaker: Oh, look at that.
Brad Boswell: Yeah. So actually, the inside of the barrel is on fire.
Bill Whitaker: They just light the barrel on fire?
Brad Boswell: Yup, we light the barrel on fire, and that teases out more and more of the flavors. And we call that an alligator char, ’cause the inside of the barrel actually looks like kind of an alligator’s back.
Barrels go through a char oven
60 Minutes
We could see that blistering inside a newly-charred barrel pulled off the line.
Brad Boswell: I mean people, you know, expect this to smell like a campfire. It smells more like a confectionery product.
Bill Whitaker: It does– I can smell the caramel and the vanilla.
What that barrel can give to the whiskey is evident in these glasses.
Brad Boswell: So this is the same exact distillate that came off the still at the exact same time, went into a barrel. Four years later. And this we just kept in a glass bottle.
It’s also apparent in the taste. First, the white lightning…
Bill Whitaker: Wow, that gives a punch.
Brad Boswell: Yes, it does, it does.
…and then the barrel-aged bourbon.
Bill Whitaker: Oh, big difference.
Brad Boswell: Huge difference.
Bill Whitaker: It’s smooth.
Brad Boswell: Oh, it’s smooth.
A bourbon barrel getting filled.
60 Minutes
Some of that smooth comes from temperature swings in the rickhouses, according to Bardstown Bourbon’s Dan Callaway.
Dan Callaway: We want those swings. When it– you know, when it gets really hot, things expand, lets the liquid in. When it gets cold, it contracts. And it’s that natural progression of in out that ages the bourbon so beautifully as the liquid interacts with the wood.
As those barrels are aging whiskey for four, five or six years, some savvy investors have figured out there’s money to be made!
Chris Heller: Whiskey is an interesting asset, in the sense that as it ages, it becomes more valuable.
Chris Heller is co-founder of California-based Cordillera Investment Partners.
Bill Whitaker: So, explain to me how this works. You– you go up to a distiller and say, “I want to buy those barrels filled with what will eventually become bourbon”?
Chris Heller: So, that is exactly right.
Heller and his partners buy thousands of newly filled barrels from distillers, pay to store them as the whiskey ages, then sell them to craft bourbon brands.
Bill Whitaker: What are your starting costs?
Chris Heller: Somewhere in the $600 to $1,000 range is sort of the price of a new– what’s called a new-fill barrel of whiskey.
Bill Whitaker: At the end, what do you sell it for?
Chris Heller: It can be anywhere from $2,000 to $4,000, by the end.
Bill Whitaker: That’s a pretty good return on your investment.
Chris Heller: We really find it an interesting and compelling investment area.
Bill Whitaker: Nice way to say it.
Whoever makes it, owns it, or ages it, when bourbon is emptied from a barrel after five or six years, that barrel’s life is just beginning, and it’s likely to travel the world.
Brad Boswell: It’s real interesting that when the bourbon barrel is freshly dumped, there’s still around two gallons of actually bourbon trapped in that wood.
Bill Whitaker: That has just seeped into the wood?
Brad Boswell: That’s seeped into the wood. So then, a lotta the secondary users actually look forward to putting their product into the barrel again for four, six, ten, a lotta scotches 12 years, 18 years–
Bill Whitaker: And it can pick up that American bourbon taste?
Brad Boswell: Absolutely. Then it pulls out that sweet bourbon.
That sweet taste in the wood makes used bourbon barrels very hot commodities.
Jessica Loseke: We really view our role in the industry as moving as many barrels from the original source to the next stopping point as fast as possible.
Bill Whitaker is seen with Jess and Ben Loseke of Midwest Barrels. The company’s Kentucky warehouse is stacked to the rafters with empty barrels.
60 Minutes
Jess and Ben Loseke own Midwest Barrels. Their Kentucky warehouse is stacked to the rafters with empty barrels.
Ben Loseke: So we’re the next stop for the second use of that barrel. So in Kentucky here, we bring in barrels from all the major distilleries and then send them back out.
Bill Whitaker: These barrels would be shipped out and then refilled with something else?
Ben Loseke: Correct, yeah. So the idea is to get these barrels in here and out of here as quickly as possible. So we’ll turn over this entire warehouse every two to three weeks.
Ben Loseke: Probably 70 to 80% of our business is overseas.
It started as a hobby. While Ben was finishing his PhD in Nebraska, he began buying barrels, and selling them to local craft breweries.
Bill Whitaker: You said that a few barrels– were a big order in the beginning. (LAUGH)
Ben Loseke: Yeah.
Bill Whitaker: What’s a big order today?
Ben Loseke: 10,000.
Bill Whitaker: 10,000?
Ben Loseke: Yeah, yeah. India, and China, and Scotland, and Ireland are, by far, our four biggest markets.
The Kentucky Distillers’ Association says that the state exported more than $300 million worth of used barrels last year…just to Scotland, where they’ll be used to age scotch whisky for up to 40 years!
Bill Whitaker: Could you just tick off for me the different spirits that these barrels will hold?
Brad Boswell: They start with bourbon, Tennessee whiskey, scotch whiskey, tequila, rum, pisco made in Peru, cachaça made in Brazil will use these barrels.
Bill Whitaker: Beer.
Brad Boswell: Beer uses them. These barrels for sure end up in China. A lotta these barrels end up in Japan. It’s –it’s everywhere.
Dan Callaway: Beautiful.
Now, master blenders like Bardstown’s Dan Callaway –
Dan Callaway: This will be cask strength, direct from the barrel.
— Are bringing barrels back to Kentucky to do special “finishes” for their whiskeys.
Dan Callaway: So this is the first of its kind. It is an American whiskey finished in Indian whiskey barrels. Okay. Indian whiskey is traditionally aged in a bourbon barrel. So the physical barrel has left Kentucky, gone to Bangalore, filled with a — a barley and then sent back here.
Callaway finished this whiskey in those barrels for 17 months.
Bill Whitaker: My God, that’s good.
Dan Callaway: Yeah.
One of Dan Callaway’s newest creations, called Cathedral, may be his most miraculous yet.
Dan Callaway: We sourced wood in the Loire Valley, the Bercé forest. And this plot, this lot in the forest was selected to repair Notre Dame after the fires. So most of the wood went there. We were fortunate to obtain six barrels made from that wood. And we picked our– our best stocks of Kentucky bourbon up to 19 years old. Filled the barrels. They age for 14 months.
Bill Whitaker: You know how wild that is?
Dan Callaway: Yeah.
Bill Whitaker: That the beams that restored Notre Dame come from the same forest as your casks?
Dan Callaway: The same lot.
Bill Whitaker: Now that’s a story to tell.
Dan Callaway: Absolutely.
…and a whiskey to taste.
Bill Whitaker: Ahhh.
Dan Callaway: It’s nice.
When Bardstown put that Cathedral bourbon on sale earlier this year, bottles sold out in near-record time. Remember, they only made six barrels full. Now on the secondary market, Cathedral is listed for as much as $2,000 a bottle!
Produced by Rome Hartman. Associate producer, Matthew Riley. Broadcast associate, Mariah Johnson. Edited by Craig Crawford.
San Diego County Sheriff’s Department crime lab. (Photo courtesy of the San Diego County Sheriff’s Department)
The San Diego County Sheriff’s Office announced Tuesday that its Regional Crime Laboratory has received a $585,000 state grant to aid in its continuing efforts to combat impaired driving.
The funding is provided by a California Office of Traffic Safety grant funded by the National Highway Traffic Safety Administration and runs through September 2026.
The grant will be used to fund two full-time crime lab toxicology criminalists specializing in the analysis of biological samples for the presence of alcohol and drugs.
A criminalist is a hands-on forensic scientist analyzing physical evidence including DNA, fingerprints and ballistics. The grant will assist them in maintaining current forensic alcohol testing operations while working to expand services offered and training on testing methods and interpretation of results, officials said.
Previously, the crime lab has utilized OTS grant funding to expand drug toxicology testing in DUI case, purchase new equipment, and increase both staffing and training for the crime lab’s toxicology section.
Since 2017, the average blood alcohol concentration of samples tested by the crime lab’s toxicology section has been above 0.17%, more than twice the legal limit, according to officials.
From January through September 2025, more than 75% of the blood samples tested for drugs had at least one drug detected. The most commonly detected drugs in DUI drivers were marijuana, methamphetamine, cocaine, Xanax and Fentanyl.
The Crime Lab’s Toxicology section also saw a dramatic increase in requests to test for inhalant substances used by DUI drivers including drugs commonly known as NOS/whippets/laughing gas and dust-off.
The Sheriff’s Crime Lab provides forensic science services to more than 30 law enforcement agencies in San Diego County, processing more than 7,000 traffic safety cases per year.
Has cannabis claimed its first alcohol victim? Jim Beam’s production pause may reveal shifting drinking trends.
Cannabis has surged in popularity across the United States in recent years, cutting across age groups from older medicinal users to younger adults who increasingly embrace it for recreational and wellness purposes. As cultural attitudes shift and legal access expands — now with major moves at the federal level to reschedule cannabis — traditional alcohol consumption patterns are visibly changing too. Emerging data show younger generations, especially Generation Z, are drinking far less than their predecessors, opting instead for alternatives like cannabis or choosing moderation for health and lifestyle reasons. Drinking rates among adults under 35 have steadily declined over the past two decades, underscoring a generational shift away from habitual alcohol use. And the question is has cannabis claimed its first alcohol victim?
At the federal level, the United States is on the brink of historic change in how it views and regulates cannabis. The current administration has taken formal steps toward rescheduling marijuana, acknowledging its accepted medical uses and easing long-standing federal restrictions. While rescheduling does not equate to full legalization, it would reduce regulatory barriers, expand medical research opportunities, and significantly alter the financial and operational landscape for the legal cannabis industry. These moves reflect a broader cultural shift in which cannabis is increasingly normalized, while alcohol faces mounting competition for consumer attention and dollars.
Photo by 2H Media via Unsplash
Those changing preferences are now rippling through the alcohol industry. A striking example emerged with the announcement Jim Beam will pause production at its flagship distillery in Clermont, Kentucky, beginning in 2026. The move was made by parent company Suntory Global Spirits as part of a strategic adjustment to address slowing demand and an oversupply of aging bourbon barrels. While bottling, warehousing, and visitor operations will continue, a full production pause at one of the most iconic bourbon sites in the world is an unusually strong signal the industry is recalibrating.
Multiple pressures are converging at once. Kentucky warehouses are holding record levels of bourbon, domestic spirits consumption has softened, and international sales have been hit hard by tariffs which have significantly damaged export markets. Canada, historically one of the most important destinations for American whiskey, has been particularly affected, with higher costs and retaliatory trade measures sharply reducing demand. Together, these forces have made it harder for even legacy brands to justify uninterrupted production.
To fully grasp the significance, it helps to revisit the history of Jim Beam itself. Founded in 1795 when Jacob Beam sold his first barrels of whiskey in Kentucky, the brand is one of the oldest continuously produced bourbons in the world. Jim Beam survived Prohibition, rebuilt under James Beauregard “Jim” Beam in the 1930s, and went on to become a global symbol of American whiskey.
At the height of its popularity in the late 20th and early 21st centuries, Jim Beam was ubiquitous — a staple on back bars, a fixture at family gatherings, and a cultural shorthand for bourbon itself. While the brand remains strong, the current pause suggests a changing landscape where tradition alone is no longer enough. Whether cannabis has claimed its first true alcohol casualty remains up for debate, but the shift in American consumption habits is no longer theoretical — it is playing out in real time, barrel by barrel.
While a shaker, some mixing tools and ice can do the job just fine, modern tech has enabled the invention of some impressive gadgets that can spritz up your home bartending game.
From machines that can prepare cocktails in seconds to smart coasters that ensure the perfect pour, here’s a rundown of some devices you should consider adding to your bar.
Bartesian Cocktail Maker – $349
Image Credits:Bartesian
Pressing a button to summon cocktails might sound like the stuff of sci-fi, but they’re already here.
Bartesian’s cocktail maker is one of the more popular robotic bartenders on the market, and can prepare cocktails on demand in about 30 seconds. Fill the machine with your spirit of choice in the designated reservoirs, then insert a cocktail capsule (an eight-pack costs around $20 and makes eight drinks) containing a mix of juices, bitters and extracts.
Use the touchscreen to adjust your preferred strength from mocktail to strong, then press mix.
iGulu – $549
Image Credits:iGulu
I’ve no doubt beer lovers will agree that there’s no matching the experience of sipping on a beer you’ve made yourself. iGulu’s automated beer brewer takes the drudgery out of the entire process, as it works with pre-packaged ingredient kits that include everything you need: extracts, hops, bitters, dry yeast, and ground grains. Just pour in the contents and add water. Even complete beginners can start brewing right away.
Each kit is designed to brew one gallon, or eight pints. The fermentation takes 7 to 13 days, depending on the recipe. The built-in container keeps your beer cold and fresh for at least 30 days.
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You can also connect the brewer to an app to monitor fermentation time, carbonation levels, and adjust the temperature as needed.
The device is surprisingly versatile, too: Besides beer, the iGulu can also be used to make hard apple cider, kombucha, fruit wine, and non-alcoholic beverages like fermented tea, sparkling water, and even yogurt.
Barsys Smart Coaster – $69
Image Credits:Barsys
From the folks who created a $1,500 robot bartender, the Barsys Coaster offers a more budget-friendly option for anyone learning how to avoid overpouring when making cocktails.
This smart coaster aims to help you prepare a well-blended beverage by lighting up to indicate when to start and stop pouring each ingredient. Simply connect it to the Barsys app, select a recipe, place a cup on the coaster, and follow the step-by-step guide.
Smokpub Electric Smoker – $55
Image Credits:SmokPub
Want to get fancy and serve smoked cocktails? Even if you don’t, a cocktail and whiskey smoker is a fun gadget to have.
This one from Smokpub allows you to add smoky flavors to your drinks without using open flames. Simply load it with wood chips — available flavors include oak, apple, hickory, cherry, pear, and beech — put it on your glass with the safety cover, press the electric ignition, and let the smoke infuse your drink.
SipVault Smart Liquor Dispenser – $55.95
Image Credits:SipVault
This may not be the fanciest pick on the list, but an automatic dispenser is a practical choice for pouring drinks with consistency and avoid spills, especially when mixing multiple drinks. Now that the holidays are upon us, this may prove handy if you want to avoid clumsy hands accidentally knocking over expensive bottles at your next holiday party.
