How 4 Wine Businesses Delivered on Their Equity Goals
Jane Lopes reports on how the WINE Pledge helps businesses—including her own—cultivate a more diverse, equitable, and environmentally sustainable wine industry
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Navigating the Winery Workplace with an Invisible Disability
One writer with epilepsy shares what it’s like to work in a winery with an invisible disability—and examines what the industry can do to create a more welcoming workplace
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Winter Is Coming—So Why Isn’t Every State Making Cocktails-to-Go Permanent?
Jeff Carroll on how new challenges for on-premise operators—and increasing channel overlap—highlight the need to modernize an outdated three-tier system
‘Carbon Capture During Fermentation Could Make Wine a Negative-Emission Industry’
Domaine Dujac’s Diana Seysses explains how producers can become key players in the future of green fuel by working together to trap CO2 during vinification
What I Learned Starting a Wine Import Company During a Pandemic
Jane Lopes on the hard-earned lessons and unexpected benefits of launching her Australian wine business in 2020
Restaurant Wine Jobs Are Coming Back—But Do We Want Them?
A year after the pandemic, one sommelier confronts her complicated feelings about returning to the wine industry
Why AAPIs Are Underrepresented in Beverage
Inside the dynamics that have held this diverse demographic back in the drinks industry—and the new opportunities bringing change
The Resilience of Gay Bars
As Pride bounces back, Betsy Andrews revisits iconic gay bars, the sites of LGBTQ+ community activism from the 1969 Stonewall Uprising to the anti-gun violence movement
What Being an Ally Really Means
How the drinks industry can move from words to actions when it comes to supporting POC drinks professionals
Why U.S. Buyers Can’t Get Wine from British Columbia
Sommelier Zach Geballe details his quest to get Okanagan Valley wines onto his list—and what’s standing in the way
Pushing Ahead as a Wheelchair Sommelier
Mirko Pastorelli aspires to work a restaurant floor and create more awareness around disabilities in the hospitality industry—here’s his story
Why Native Yeast Fermentations Are Critical for Expressing Terroir
In seeking to express the true character of a site, winemaker Brandon Sparks-Gillis was brought one step closer by lab results
Social Justice is Sparking Change in South Africa’s Wine Industry
How activist-entrepreneurs are creating new career opportunities for people of color
A Bartender’s Battle with ALS
Why Christopher Reed continues working behind the bar while staring down his diagnosis
