On Mead:

Slate has an article on resurgent meads:

Judging by the prominence of honey these days, you'd think there's a run on sugar. Local, flavored honeys are now in restaurant kitchens.... But even more unexpected is the rise of honey for an ancient use: alcohol, in a drink known as mead. You might know mead from Beowulf[.]
In return for the link, I'm going to borrow Slate's graphic:

I expect Sly will be including it in future emails; in the meantime, it's rather cheerful.

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