Category Archives: Leisure, Creativity & Travel

Celebrating the joyful, the hand-made, and the far-flung: cider tastings, embroidery, travel stories, and creative experimentation. These posts are love letters to curiosity, beauty, and the sensory pleasures of slowing down and paying attention.

Roll Britannia: The Greggs Chronicles

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Once upon a time, in the wilds of Tyneside, there emerged a force so powerful, so delicious, that it would one day rival the might of empires. No, not the Romans. We’re talking about Greggs, the humble bakery, turned national obsession that has swept across the UK like gravy on a sausage roll.

It all began in 1939 when a man named John Gregg decided that Newcastle needed something more than coal, fog, and football. So, he did what any visionary would do: he got on a bike and started delivering fresh eggs and yeast to the good people of the North East. Little did he know that his humble yeast rounds would eventually help leaven the British soul.

Fast forward to the 1950s, and the first Greggs shop opened. It sold bread, cakes, and dreams. And by dreams, we mean hot pastries that could scald your mouth, but warm your heart. Greggs soon became a staple of the British high street, which is no small feat considering the fierce competition from fish & chips, kebabs, and aggressive seagulls.

Now, Greggs isn’t just a bakery. It’s a lifestyle. A philosophy. A national institution. While France has the baguette, and Italy has pizza, the UK has the Greggs sausage roll, a flaky, meaty miracle that unites builders, bankers, and students alike. It’s one of the few things in Britain that still works reliably and costs less than a cup of designer coffee.

But let’s not forget innovation. In 2019, Greggs stunned the nation with the Vegan Sausage Roll. Critics laughed. Piers Morgan nearly exploded. But the people? The people lined up. The plant-based pastry launched Greggs into a new orbit, attracting vegans, vegetarians, and confused carnivores who just wanted to see what all the fuss was about.

From there, things escalated. Greggs went viral, won awards, and, brace yourself, teamed up with Primark to launch a fashion line. That’s right: you can now wear your steak bake with pride, even if it’s printed on a hoodie. The combo meal of clothing and carbs is the 21st century’s answer to haute couture.

Let’s be honest: Greggs is taking over the UK one pasty at a time. No town is too small, no train station too remote. There’s probably a Greggs opening inside your kitchen cupboard as we speak. Resistance is futile. You will be fed.

Plans for world domination remain hush-hush, but we all know it’s coming. First, it’ll be Europe, somewhere easy, like Belgium. Then maybe America, where Greggs will stun Starbucks with sausage roll-based frappuccinos. By 2040, the UN will convene in the Greggs Lounge, sipping on baked bean lattes and resolving conflicts over custard slices.

So next time you bite into a cheese & onion bake, know this: you’re not just enjoying a snack. You’re part of a movement. A flaky, buttery, gloriously British movement.

Long live Greggs.

What Did You Expect? The Fall of Mill Street and the Fate of Craft Breweries in Corporate Hands

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Fans of Mill Street Brewery are in shock after Labatt announced it was shutting down the North York brewery, and shifting production to its industrial-scale facility in London, Ontario. Thirty-nine workers will lose their jobs, and it’s unclear if many of Mill Street’s small-batch beers will survive. The three remaining brewpubs—in Toronto, Ottawa, and Pearson Airport—will continue to operate, but anyone who’s followed the beer industry knows what’s coming next. This is just another chapter in a long and predictable story.

When Labatt, itself owned by global behemoth AB InBev, acquired Mill Street a decade ago, craft beer lovers were divided. Some saw it as an opportunity for Mill Street to grow with the backing of a major player. Others saw it for what it really was: the beginning of the end. This wasn’t a rescue mission—it was an extraction.

We’ve seen this play out before. Lakeport Brewing, once a Hamilton-based success story built on discount beer, was scooped up by Labatt in 2007 for $201 million. Just three years later, Labatt shut down the brewery, put 143 people out of work, and moved production to London. More tellingly, when potential buyers showed interest in taking over the plant, and keeping it running, Labatt refused. The brewing equipment was dismantled, ensuring that no one else could compete.

Sapporo’s 2006 acquisition of Sleeman Breweries led to a similar fate for Sleeman’s Halifax operation, which was shuttered in 2013. The difference? Unlike Labatt, Sapporo allowed the equipment to be sold off, helping fuel the rise of Collective Arts Brewing in Hamilton, but the lesson remains the same: when a craft brewery is acquired by a major player, it’s no longer a craft brewery – It’s a brand.

Mill Street was never going to be an exception. It started with real craft credentials—a small brewery in Toronto’s Distillery District, a reputation for eco-conscious brewing, and flagship beers like Tankhouse Ale and Organic Lager that set it apart in the early 2000s. By the time Labatt took over, it had already expanded significantly, adding brewpubs and scaling up production. That growth made it an attractive acquisition target, but it also meant Mill Street was now operating in the corporate world, where efficiencies trump tradition and scale wins over local identity.

Now, as production consolidates in London, the brewery’s original spirit is all but gone. Sure, the remaining brewpubs will still pour Mill Street beer, just as other corporate-owned brewpubs do with “craft” labels that are little more than marketing exercises. But the North York brewery’s closure isn’t just about job losses—it’s the final confirmation that Mill Street, as craft beer fans knew it, no longer exists.

If you’re surprised, you weren’t paying attention. Once an independent brewery sells to a major corporation, it’s only a matter of time before the “craft” part disappears. This isn’t a betrayal—it’s just business as usual.

The World is Big, But Not That Big

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We’ve all heard the stories, someone flies halfway across the world, wanders into a famous landmark, and suddenly hears their name being called. They turn around, and there’s an old friend, a former coworker, or even a distant cousin grinning back at them. 

It’s happened to me, on the steps of Sydney Opera House, where I bumped into an old college friend, and again in Washington D.C., while wandering around the Air and Space Museum. What are the odds? Well, higher than you might think.

The thing about the world’s top travel destinations is that they are, by definition, magnets for people just like you—curious, adventurous, and eager to soak in the sights. Whether it’s the Eiffel Tower, Times Square, or the Great Wall of China, these places attract millions every year. If you and your friends share even vaguely similar travel dreams, it’s not so surprising that your paths might cross in one of these iconic spots.

Think about it. Travel is often dictated by a handful of factors—school holidays, peak vacation seasons, and well-worn routes recommended by guidebooks and influencers. When you consider that most people take trips during long weekends, summer breaks, or major holidays, it becomes even more likely that someone you know is wandering the same bustling streets or snapping a selfie at the same lookout point.

Social media has also played its part in shaping our collective wanderlust. A well-timed Instagram post of Santorini’s blue domes or the sunrise over Angkor Wat can send a ripple effect through your social circle. Before you know it, three of your acquaintances have booked their own trips, each unknowingly setting themselves up for a coincidental reunion abroad.

But here’s the best part—none of this happens if you don’t put yourself out there. You won’t have a serendipitous encounter in the Piazza San Marco if you never leave your living room. You won’t bump into your college roommate in Tokyo’s Shibuya Crossing if you never take the plunge and book the flight. Travel isn’t just about seeing the world—it’s about being in it, fully immersed, and sometimes that means reconnecting with familiar faces in the most unexpected places.

So, if you’re hesitating to plan that trip because you think the world is too vast, take this as a sign. It’s big, yes, but it’s also small in the most magical ways. Pack your bags, set off on your adventure, and don’t be too surprised if, somewhere along the way, you hear a voice calling your name in the middle of a crowded street in Rome. It’s just one of travel’s little reminders that we’re all more connected than we think.

A Love Affair in a Glass – LDV Red Rocket Spiced Imperial Espresso Stout

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Listen, I’ve been around the craft ale block a few times. I’ve tangoed with Tripels, slow-danced with Sours, and had a downright torrid affair with a English IPA back in ‘98; but let me tell you, Sawdust City’s LDV Red Rocket Spiced Imperial Espresso Stout isn’t just a beer – it’s a sultry, full-bodied seduction in a glass.

From the moment you pour it, you know you’re in for a special treat. That thick, luxurious head – tan, creamy, that’s just begging to be admired, as it settles atop the obsidian body, like a velvet robe slipping from the shoulders of an old Hollywood starlet. You don’t chug a beer like this; You sip it, you savor it, you let it whisper sweet nothings in your ear.

The first taste is an all-encompassing embrace – bold espresso wraps around rich, dark chocolate, like two lovers entangled on a silk sheet of roasted malt. And just when you think you’ve got it figured out, a wicked little cayenne spice sneaks up on you from behind, like a mischievous nibble on your earlobe. It’s just enough heat to wake up your senses without making you regret last night’s life choices.

The mouthfeel? Velvety, thick, indulgent – it doesn’t just coat your tongue, it makes itself at home. This stout has presence – it lingers. It leaves traces of vanilla and cinnamon in its wake, making you question whether it’s a beer, or some kind of dark, boozy necromancy.

At 9% ABV, Red Rocket isn’t just here for a casual chat – it’s leaning in close, making eye contact, and asking if you’d like to see the river deck view. And honestly? You do! 

And as I sit here, utterly bewitched by Red Rocket’s bold embrace, I can’t help, but hope that the fine folks at Sawdust City have had the good sense to tuck some of this delicious liquid away in bourbon barrels, letting it slumber, and soak up the kind of oaky, boozy wisdom that only time can bestow. Because if Red Rocket is already this seductive, imagine what it could become after a slow, patient transformation into something even more decadent – a worthy new incarnation of Titania, their Queenly masterpiece! 

Brewing Success: How Supporting SMEs Can Fuel Ontario’s Economic Growth

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In support of my recent posts on Canadian economic sustainability and growth, in the presence of a Trump America, here is a piece about an industry close to my heart. 

The story of craft brewing in Ontario is one of evolution, passion, and the persistent balancing act between government support and industry challenges. What began as a niche market for independent brewers has grown into a thriving sector that contributes significantly to the province’s economy. In 2023, Ontario’s craft brewing industry was estimated to be worth over $2 billion annually, with more than 270 craft breweries operating across the province. Despite already capturing approximately 10% of Ontario’s beer market, analysts suggest the industry has the potential to grow even further as consumers increasingly prioritize local, high-quality, and innovative products.

Ontario’s journey with craft beer began in the early 2000s when the government recognized the potential of small breweries to contribute to local economies and create jobs. The establishment of the Ontario Craft Brewers (OCB) association in 2003 marked a turning point. It provided a collective voice for independent brewers, allowing them to advocate for policies and resources that could help them compete with multinational corporations dominating the beer market. A few years later, the provincial government launched the Ontario Craft Brewers Opportunity Fund, a bold $8 million investment aimed at giving small breweries a much-needed leg up. This fund allowed many breweries to upgrade their equipment, improve packaging, and expand their marketing efforts. For many brewers just starting out, these investments were not only helpful; they were essential.

Beyond direct funding, tax incentives played an important role in shaping the industry’s early years. Breweries producing under a certain volume threshold benefitted from reduced excise duties, enabling them to reinvest savings into their operations. These measures helped level the playing field, allowing smaller breweries to compete in a market dominated by large-scale producers.

As the industry grew, so too did the government’s approach to supporting it. By the 2010s, Ontario’s craft beer market was booming, and policies shifted to focus on accessibility and expansion. One of the most significant changes came in 2015, when the province modernized beer retailing laws to allow sales in grocery stores. This move not only increased consumer access to craft beer, but also mandated that 20% of shelf space in participating stores be reserved for Ontario’s craft brewers. This was a game-changer for visibility, allowing small brewers to reach a broader audience, and compete more directly with large brands.

The government’s involvement didn’t stop there. In 2019, as part of the Canadian Agricultural Partnership (CAP), federal and provincial governments allocated over $1 million to help craft brewers adopt cutting-edge technologies, expand their production facilities, and tap into international markets. Rural breweries in particular benefitted from these programs, which often included support for tourism development, event spaces, and collaborations with local farmers. By emphasizing sustainable growth, these initiatives also supported environmental goals, such as reducing energy consumption and waste during brewing.

Despite these successes, government policies have not always aligned with the realities of small breweries. The “Buck-a-Beer” initiative introduced in 2018 is a prime example. While the program aimed to make beer more affordable for consumers by encouraging brewers to sell bottles for $1, it was widely criticized by craft brewers. For most, the economics simply didn’t work: producing high-quality beer at that price point would mean sacrificing either their profits or their standards. Instead, many brewers pushed for continued support in the form of grants and investments that prioritized long-term sustainability over short-term cost-cutting.

Today, Ontario’s craft beer industry is at an exciting crossroads. It has firmly established itself as a key economic driver, employing thousands of people and supporting local supply chains, from hop growers to independent retailers. With its current market size valued at over $2 billion, the sector has significant room to grow. Export programs are helping brewers break into international markets, while domestic consumers continue to seek out innovative, locally-produced beers. There’s also increasing interest in sustainable brewing practices, which could open up new opportunities for breweries willing to invest in eco-friendly technologies.

Still, challenges remain. Many small brewers are calling for expanded distribution infrastructure, particularly in rural areas, and more funding to support water conservation and waste management in brewing processes. Others advocate for greater access to affordable financing for equipment upgrades and facility expansions, arguing that these investments are critical to scaling up production to meet demand.

Ontario’s craft beer industry is a testament to what can be achieved when passion meets strategic support. From humble beginnings to a multi-billion dollar sector, it has proven its resilience and capacity for innovation. With thoughtful policies, ongoing investments, and a continued emphasis on quality and sustainability, the potential for future growth is as bright as the golden ales lining the shelves of Ontario’s breweries.

We Need to Update the Ontario Cider Regulations

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I thoroughly enjoy a good glass of cider, and while I am open to exploring the unknown, I do prefer to imbibe drier beverages, yet I have learned that marketing labels do nothing to differentiate these alcoholic products. The word ‘Dry’ on a can of cider is currently meaningless in Ontario, and the amber liquid contained within can have any amount of sweetness. 

Ontario’s cider industry has seen significant growth in recent years, reflecting an increasing interest among consumers. By 2030, the Ontario Craft Cider Association (OCCA) aims to increase production from the current 6 million to 30 million liters annually, with a projected economic impact of $115 million and the creation of 1,720 jobs. As more Ontarians turn to craft cider, consumers are pushing for greater transparency on what’s inside their favorite cans.

By mandating the inclusion of grams per liter (g/l) sugar content on cider labels, consumers gain valuable insights into the flavor profiles of different ciders. This information allows individuals to select beverages that align with their taste preferences, whether they prefer a drier, more tart cider or one with a sweeter, fruitier profile. Wine sold in Ontario already includes sugar content in the g/l format so with this precedent, all we need is an update to the current provincial labeling regulations. 

Promoting product transparency, while supporting branding efforts, sugar content labeling contributes to the continued growth and diversification of Ontario’s vibrant cider industry.

Sources.
https://thegrower.org/news/ontario-craft-cider-industry-looks-bright-future

Oman – the Land of Mountains, Seas, and Mist

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Oman, situated on the southeastern coast of the Arabian Peninsula, is a nation with a rich history, and distinctive culture shaped by its geography, strategic location, and traditions.

I was fortunate enough to spend many months working in Oman during the ‘80s at part of a multi-disciplinary scientific project run by the Royal Geographical Society.  I will probably write more about this interesting time in my life, and for now I want to talk about Oman. 

The first thing that strikes you about Oman is its profound serenity. Arriving in Muscat, the capital, you are greeted by a landscape unlike the glittering skyscrapers of its Gulf neighbors. Instead, Oman embraces you with its ochre-hued forts, low-rise whitewashed buildings, and mountains that seem to cradle the city. It’s a country that whispers its charm rather than shouts it, and as you explore, you realize Oman’s uniqueness lies in its unhurried blend of history, culture, and the gentle hospitality of its people.

Oman has been inhabited since prehistoric times, with archaeological evidence of early settlements dating back to the Stone Age. It was an important center for the production and trade of frankincense, a commodity highly prized in the ancient world. Oman’s strategic location at the mouth of the Persian Gulf established it as a significant maritime power. During the 17th and 18th centuries, the Omani Empire controlled parts of East Africa, including Zanzibar, as well as key trade routes in the Indian Ocean. Oman maintained a degree of autonomy throughout history, resisting colonization by European powers. Its ability to preserve sovereignty has contributed to its unique identity in the Arab world.

Omani architecture reflects a blend of Islamic, African, and indigenous styles. The country is home to many forts, castles, and watchtowers, such as the Bahla Fort, a UNESCO World Heritage Site. Omani food blends Arabian, African, and Indian influences, reflecting its role in ancient trade networks. Signature dishes include shuwa (slow-cooked lamb) and majboos (spiced rice with meat). Omani music and dance are deeply tied to its history and geography. Traditional genres like al-bar’ah and razha often feature drums and chanting. The art of silverwork, especially the crafting of khanjars (traditional curved daggers), is also emblematic of Omani culture.

Venturing into the interior, you find Nizwa, a city crowned by a fortress that once served as a stronghold of the Imamate. Standing atop the fort’s towers, you see the palm-fringed oases of date plantations, the lifeblood of this desert nation. Here, the centuries-old aflaj irrigation systems, recognized by UNESCO, snake through the earth, embodying the ingenuity of Oman’s ancestors. At the Friday livestock market in Nizwa, you see another side of Oman. Farmers, clad in traditional attire, auction goats and cattle with a practiced rhythm that has remained unchanged for generations. It’s a scene vibrant with life, blending practicality with the rituals of community.  

Omanis are known for their hospitality and religious tolerance. While the majority practice Ibadism, an Islamic sect known for its moderation, Oman has significant Sunni and Shia populations, as well as expatriate communities from South Asia and East Africa.

The country’s landscapes mirror its cultural diversity. In Dhofar, the southern province, the monsoon season transforms the arid desert into a lush, green paradise—a phenomenon locals call khareef. This region, home to the fabled Land of Frankincense, feels like a world apart, with mist-shrouded hills and a coastline where waves crash dramatically against cliffs.

Oman is unique in the Arab world for its diplomatic neutrality, and its dedication to preserving its identity amidst modernity. Sultan Qaboos, who ruled Oman for half a century, transformed the nation with thoughtful modernization, emphasizing education and infrastructure while retaining cultural authenticity.

As I reflect on my time in Oman, I am reminded not only of its serene landscapes and warm hospitality, but also of the enduring spirit of a country that remains steadfast in its identity, offering an experience unlike any other in the Arab world. Oman is not merely a place—it is a living testament to the harmony between the past and the present.

Craft Stouts Come of Age

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The craft beer world has never been shy about pushing boundaries, but few styles have matured with as much creativity and flair as stout. Once seen as a niche offering dominated by roasted malt bitterness and heavy textures, the stout has blossomed into a playground of innovation. From barrel aging to infusions of bold flavors like coconut, coffee, and even cayenne pepper, craft stouts are stealing the spotlight in the beer scene, offering drinkers an experience that is as indulgent as it is complex.

The Evolution of the Craft Stout
Over the last decade, craft brewers have taken stouts to new heights, fueled by a consumer base hungry for unique, premium beers. Enter the “pastry stout” phenomenon, where dessert-like flavors such as vanilla, chocolate, and marshmallow dominate. These beers are bold, sweet, and unapologetically decadent, designed to mimic the profiles of brownies, s’mores, and even birthday cakes.

But the evolution of the stout isn’t just about sweetness. Brewers have fine-tuned their techniques, creating stouts with layers of flavor that go beyond the basics. The result? A more polished, balanced style of beer that caters to seasoned drinkers and newcomers alike.

The Allure of Barrel Aging
If there’s one technique that screams sophistication in the craft stout world, it’s barrel aging. By aging their beers in barrels that once held bourbon, whiskey, rum, or even wine, brewers are adding depth and complexity to an already rich style.

Barrel Aged Titania

The process is not just about waiting for the beer to develop; it’s about creating layers. Bourbon barrels bring warm notes of vanilla, caramel, and oak. Rum barrels add a touch of spice and tropical sweetness, while wine barrels contribute tannins and fruity undertones. The time spent in these barrels transforms the beer, creating a velvety, layered drink that feels indulgent and rare.

For breweries, barrel-aged stouts are a way to stand out. Limited-edition releases drive excitement and bring a sense of exclusivity. For drinkers, these beers are an opportunity to explore something artisanal, often saved for special occasions or shared among friends.

Flavors That Go Beyond the Glass
Modern stouts are not just about tradition; they’re a canvas for creativity. Brewers are embracing unique ingredients to elevate their stouts into uncharted territory. The nutty sweetness of toasted coconut pairs beautifully with a stout’s inherent chocolate and coffee flavors, creating a tropical dessert in a glass. A natural match for stouts, coffee adds a roasted edge that ranges from nutty and fruity to dark and bitter, depending on the bean and roast profile. For those of us who love a little heat, cayenne adds a spicy kick to the finish, creating a beer with sweet, roasted notes upfront and a lingering warmth at the end..

A Toast to the Future
Craft stouts have come a long way from their humble beginnings, evolving into a sophisticated and endlessly creative category. Whether it’s a coconut-infused pastry stout, a coffee-forward breakfast beer, or a barrel-aged masterpiece, today’s stouts are redefining what beer can be.

I do have my personal favourites which include Sawdust City’s Titania, Tooth and Nail’s Fortissimo, and Evil Twin’s Even More Jesus; so next time you’re at your local brewery or bottle shop, don’t skip the stout. You might just find your new favorite drink—and a story worth savoring.

My Love Affair with the Northumbrian Smallpipes

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I want to share my love of Northumbrian smallpipes with you. Yes, it is partly because I was born and raised in that part of the world, but I have always been a huge fan of the folk music and instruments of the British Isles.  In my late teen/early twenties, I was a member of an electric folk band called ‘Pastime with Good Company’ playing a variety of the ‘fill’ instruments such as mandolin, crumhorn, and bodhran, along with the odd backing vocals. We were paid in beer for the first year or two, and it was just great fun seeing the same friendly faces at the Blackbird, the King’s Arms or a Working Men’s club. 

The Northumbrian smallpipes are a traditional folk instrument from Northeast England with a rich and varied history. These small pipes are known for their sweet, melodious sound, and are distinguished by their closed-finger holes, allowing for a staccato playing style unique among bagpipes.

Dating back to the 17th century, their evolution was heavily influenced by various cultural and musical trends over the centuries. The modern version, with its distinctive closed chanter and keyed system, emerged in the early 19th century, thanks to innovations by pipemakers such as John Dunn and Robert Reid.

Throughout its history, the Northumbrian piping tradition has been shaped by many notable musicians. One key figure is Billy Pigg (1902-1968), renowned for his virtuosic playing and composition. Pigg’s influence on the Northumbrian piping repertoire is profound, with many of his compositions still widely played today. He was a central figure in reviving interest in the instrument during the mid-20th century, often performing at folk festivals and on radio broadcasts.

Another significant figure is Richard Butler, an old work colleague and friend, who served as the Duke of Northumberland’s Piper for four decades until his death in 2022. I remember watching and listening to Richard practice most lunchtimes, while I munched on my date and cream cheese stottie, drinking tea from one of the lab’s old enamel mugs. Butler was an esteemed piper and educator, known for his deep knowledge of the instrument and his contributions to Northumbrian music. He played at many high-profile events, including performances for British royalty, as well as producing educational materials for the pipes, ensuring the tradition’s continuation through his teaching and published works. 

The history of the Northumbrian smallpipes is marked by the role of ducal piper at Alnwick Castle. This tradition dates back to the 18th century, with pipers playing at various ceremonial and public functions. Notable past pipers, before Richard, include William Green and Tom Clough, both of whom made significant contributions to the repertoire and technique of Northumbrian piping. Andrew Davison is the current official Piper to His Grace the Duke of Northumberland, and Chairman of the Northumbrian Pipers’ Society.

Kathryn Tickell, a modern-day ambassador of the Northumbrian smallpipes, has further elevated the instrument’s profile. Born in 1967, Tickell learned to play from her family and local pipers. Her career has seen her perform internationally, collaborate with various artists, and release numerous acclaimed albums. Tickell’s contributions have been pivotal in bringing the Northumbrian pipes to new audiences and ensuring their ongoing relevance in contemporary music. Her work with Sting and Jon Lord has always been favourites of mine, but it’s her ability to blend the pipes with more modern instruments and the human voice that pleases me the most.

The Northumbrian smallpipes continue to build their storied history, enriched by the contributions of many talented musicians including Ian Gelston, Alice Robinson, and Andrew Lawrenson. From the early pipers who developed the instrument to modern virtuosos like Kathryn Tickell, the tradition continues to thrive, bridging the past with the present. Richard Butler’s legacy exemplifies the dedication required to preserve and advance this unique musical tradition.

When I get a moment, I will update this post with links to some of my favourite pieces.