Some say gin almost destroyed English society in the early eighteenth century. When the clear, botanical-spiked liquor was first imported from the Netherlands, demand for "jenever"—or "Madam Geneva"—triggered what historians call the Gin Craze. Because of its low price, gin became the drink of choice among the English lower classes, who were so permanently plowed that Parliament instituted a series of public crackdowns rivaled only by today's War on Drugs.
Thankfully, both the drink and its drinkers have evolved. Today, gin is experiencing a renaissance, rising to "beat vodka as the spirit of the age," according to UK newspaper The Independent.
That renaissance is in full swing at Juniper Kitchen and Cocktails (211 N. Eighth St.), which recently launched daily gin flights. For $10, tipplers can choose four half-ounce gin pours from among 25 varieties. Get more info at juniperon8th.com.
If your plans for Saturday night are a toss up between binging on Netflix or lurking on Facebook, maybe it's time to replace indecision with bad decisions.
HomeGrown Theatre is hosting its Night of Bad Decisions on Saturday, Aug. 8 ,to give ne'er-do-wells a chance to crawl through some pubs while supporting local art.
The benefit, which costs $12 per person or $50 for a team of five, sets off from The Olympic at 5 p.m. and staggers to Mulligan's, 10th Street Station, Woodland Empire Ale Craft, Tom Grainey's and Spacebar Arcade before washing up back at The Olympic. Along the way, participants will complete tasks, overcome challenges and complete a scavenger hunt—it's a requirement that acts of "badassery, boldness and reckless abandon" not only take place but be documented. Drink specials will be available for bad decision makers, and an awards ceremony is slated for 9:45 p.m. at Mulligan's. More info at facebook.com/HGTheatre.
If you're looking to make a good decision with your hard-earned cash, take a gander at Chef in the Wild (Caxton Press, May 2015) the debut book by author and sometimes Boise Weekly food writer Randy King.
Though it contains recipes, Chef in the Wild is much more than a mere cookbook. Filled with essays and photographs exploring King's life-long love of the outdoors, Chef in the Wild explores the art and science of food culled from the countryside. As it says on King's website (chefrandyking.com), the book is "a combination of 'how to' acquire food and 'why to' acquire food." Get your hands on a copy at Rediscovered Books (180 N. Eighth St.) or order online from Caxton Press (caxtonpress.com).