Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including 'Cooking for Mr. Latte' and 'The Essential New York Times Cookbook.
), you know that I have a feature called “Beer du Jour” where I highlight great craft brews. You may also have noticed that I like an
Like anyone who gets New York Times emails, in addition to learning what stretches I should do but don’t, and what sunscreen I ought to have been applying for the last 30 years, I've been told enough about how alcohol disrupts sleep and energy levels. So I decided to do an experiment and stop drinking alcohol completely—not forever, but at least until I could assess the results. I was curious if I’d sleep more soundly and have more zest.
I’ve never been a big drinker, but having a beer or a cocktail at the end of a long work day was part of my evening ritual. And it was challenging to give up! During the first week it took a lot of self talk not to revert to my usual habits. My mind wanted the ritual; my body wanted the alcohol. By the second week, this urge had diminished. My sleep was fine, not amazing. I felt the same in the morning as I always do. What changed, to my surprise, was a sense of calm that came over me.
It also happens to be a great time to start not drinking alcohol, as nonalcoholic beer has finally gotten good and N/A cocktails are on most menus. In case you, too, don’t drink or want to experiment with abstention, here are some of my preferred wine alternatives andfrom Nea, inspired by Burlington, Vermont’s Folino's Pizza, is full of surprises: spicy shrimp, creamy aioli, and fresh arugula over pesto.
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