Whisk(e)y fueled ‘debate’
There was The Hack, sitting there in a fifth floor conference room at the posh Graves Hotel in downtown Minneapolis, attending another food and drink event. He did that a lot for his job—but that job was gone. Laid off he was, along with his ad rep, after a decade with the company, and seven-plus years managing a small business-to-business publication that covered Minnesota’s foodservice industry.
Yet there he was. As if he were still walking the beat. A habit’s firm hold.
Dear reader, fear not. This is not a tale of woe.
He looked around the room and saw familiar faces—industry folks, including several all-stars among the local mixology scene, some other food media types. And an idea began to percolate as he sipped from the 10 glasses placed before him.