Originally published on Sat August 10, 2013 9:26 am
Credit Mariana Dale / NPR
When winemakers crush the juice from grapes, what's left is a goopy pile of seeds, stems and skins called pomace. Until several years ago, these remains were more than likely destined for the dump.
"The pomace pile was one of the largest problems that the wine industry had with sustainability," says Paul Novak, general manager for WholeVine Products, a sister company to winemaker Kendall-Jackson in Northern California.
A century ago, New York could claim that much of its liquor was local, thanks to distilleries large and small that supplied a lot of the whiskey, gin and rum that kept New York City (and the rest of North America) lubricated. Then Prohibition arrived and the industry largely dried up, before trickling back to life in the 21st century.
Now, distillers in New York state are toasting a revival 80 years in the making.
Scientists have spent the last five years serving up rodent-sized alcoholic drinks to hundreds of little black and white rats, after a nice hit of nicotine.
These miniature cocktail parties have provided a clearer view on why nicotine and alcohol are so often used, and abused, together.
"It's pretty well understood by most people that those who smoke are more likely to drink," John Dani, a professor of neuroscience at the Baylor College of Medicine, told Shots. "And these people are ten times more likely to abuse alcohol."
First, we broke the news about fast food overtaking restaurants in France. Then we reported the shocker that more than a third of French restaurants serve frozen meals. If these revelations ruin your impression of France as a bastion of culinary tradition, you may not want to read further.