19. Sans Booze.
19. Sans Booze.
Wow, no one is drinking anymore, and seasonal produce is hot.
Let’s get drinks!
Food and alcohol have long been central to adult socializing. We gather around tables full of shared dishes and clinking glasses, toasting milestones and life’s moments. And let’s be honest—when an open bar appears, it can feel like stumbling upon a rent-stabilized apartment: rare, possibly a little questionable, but still something you’re happy to take advantage of.
But something shifted as I got older. My tolerance—and desire—for alcohol started to fade. I first noticed it in my mid-twenties, sipping a cocktail long after the ice had melted. Back then, I’d keep going, pushing through for the sake of being part of the moment with my friends, even though I knew the next morning would be rough.
But now? Hangovers that last for days instead of hours? No, thank you. When Dry January came around this year, I made a choice: why not extend it? Now here we are in Sober October, and honestly? I don’t miss a thing.
I’m not the only one slowing down, either. A new generation is stepping in, and they’re not going as hard as us Millennials, and definitely not like the GenXers before us. They’re bringing something different to the table—literally. Mocktail bars, alcohol-free wine shops, and entire sections of drink menus devoted to elevated, spirit-free options. It’s refreshing in more ways than one. And this movement isn’t just about individual choices either—it's about rethinking how we connect with each other in social settings.
The rise of mindful drinking and the sober curious movement are reshaping social scenes. Alcohol-free options are no longer limited to soda water and lime; entire industries are being built around creating sophisticated alternatives. Brands like Seedlip and Kin Euphorics are leading the charge, crafting alcohol-free spirits that cater to those looking for a more intentional drinking experience without the booze. Many bars and restaurants now proudly offer robust non-alcoholic drink menus, with creative mocktails that rival their alcoholic counterparts in flavor and presentation.
It's not just about drinks, though. The community aspect of wellness has grown, too. As mentioned previously, events like Sober October and Dry January are helping people experience the benefits of reducing or eliminating alcohol without the exclusion.
These trends are more than a passing phase—they’re part of a larger cultural transformation. The focus is moving toward connection, wellness, and mindful choices rather than relying on cocktails as the cornerstone of every social event. It’s not about judgment; it’s about giving people the space and freedom to opt out of alcohol while still feeling fully included in the celebration.
As I embrace this shift, I’m excited to see how these changes shape our social interactions. Alcohol-free bars, wellness-centered events, and community gatherings are no longer outliers; they’re becoming a regular part of our landscape. It feels good to know that I’m not alone in this and that more and more people are stepping into spaces where wellness, intentionality, and community take precedence over clinking glasses of alcohol.
Alts to the Classics.
Here’s a round-up of alternatives to the classics to kick-start your journey to booze-free.
➸ The Spicy Margarita
➸ The Spritz
➸ The Old Fashioned
➸ The Aperitivo
➸ The Bubbly
Fresh to Table.
As the seasons shift, so too does the produce at the market. The plump, sweet summer tomatoes fade, and the crisp apples and earthy squash begin to take their place. I’ve been trying to get better at eating what’s in season, learning to let go of the impulse to grab strawberries in December or zucchini in February. It’s not just about flavor, though that’s a big part of it—it’s about something deeper, something that feels more intentional.
Eating seasonally ensures that what ends up on your plate is fresher, closer to its source, and has the nutrients it’s meant to have. There’s something to be said for biting into a peach picked at the peak of ripeness rather than one that traveled thousands of miles to get to you, forced to ripen in a truck or on a shelf. But beyond the taste and the health benefits, eating seasonally also cuts back on the demand for global overproduction. It’s a small way to contribute to the bigger picture, to push back against the strain we’re putting on the planet’s resources. Living in rhythm with the earth, not opposing it.
We’re not meant to have everything all the time. By eating what’s in season, we’re invited to slow down and savor the moment, to enjoy the fleeting abundance of summer berries or the hearty comfort of fall root vegetables. It’s nature’s way of reminding us to be present. And honestly, it’s a practice I’m learning to embrace more and more. There’s a certain satisfaction in knowing that what you’re eating is not just good for you but good for the planet, too.
TIP: Here’s a good resource. The Seasonal Food Guide tells you exactly what’s in season based on your location and the time of the month.
What’s in my cart?
A few months ago, I asked if you’d be interested in receiving occasional grocery shopping lists, and the overwhelming response was a resounding yes. So, without further ado, here’s the first one!
A Mid-October Seasonal Shopping List
➸Meal One: Sage Brown Butter Beans and Leeks with Bread
Greenlite Classic Artisan Gluten-Free Bread (*This is a sometimes, but not always, order. It does contain soy flour and soybean oil, which I otherwise avoid.)
➸Meal Two: Loaded Veggie Pizza
➸Meal Three: Apple and Fennel Salad
As I’ve learned, this shift is different for everyone. Whether you’re already on a booze-free journey or just starting to explore the idea, I’d love to hear your thoughts. What’s been your experience with mindful drinking? Or, if you have a favorite alcohol-free drink, seasonal recipe, or tip to share, drop it below. Let’s keep the conversation going!
This Substack is free, the recommendations are genuine, and I may receive a commission on purchases from some of the linked and pinned favorites above.