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Drinking

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You’re not alone and help is available

By Jeffrey L. Reynolds

Jeffrey L. Reynolds

As COVID hit and stay-at-home orders began, alcohol sales and consumption skyrocketed.  Nielsen reported a 54% increase in national sales of alcohol for the week ending March 21, 2020, compared with the year prior; online sales increased 262% from 2019. In several national surveys, more than half of adult respondents said that they were drinking more frequently — often daily — and many said that they were having more drinks at each sitting, with about a third engaging in potentially dangerous binge drinking. 

The jump in alcohol use was largest among women and not surprisingly, people of all ages cited increased stress, anxiety and grief coupled with increased alcohol availability and boredom as contributing factors.  

As the world returns to “normal” and day drinking memes on social media begin to fade, some of those who have become accustomed to a 3 p.m. drink or who have increased the number of glasses of wine or beer they consume with dinner will have a hard time going back.  

How do you know if you’re drinking too much? 

According to the federal government’s Dietary Guidelines for Americans, moderate alcohol consumption is defined as having up to one drink per day for women and up to two drinks per day for men. This definition refers to the amount consumed on any single day and is not intended as an average over several days. The Dietary Guidelines, however, also say that people who don’t usually drink alcohol shouldn’t take that as a green light to start.

The Dietary Guidelines define a one alcoholic drink equivalent as containing 14 g (0.6 fl oz) of pure alcohol, which includes 12 fluid ounces of regular beer (5% alcohol), 5 fluid ounces of wine (12% alcohol), or 1.5 fluid ounces of 80 proof distilled spirits (40% alcohol).

In comparison to moderate alcohol consumption, high-risk drinking is the consumption of four or more drinks on any day or eight or more drinks per week for women and five or more drinks on any day or 15 or more drinks per week for men. Binge drinking is the consumption within about two hours of four or more drinks for women and five or more drinks for men.

Excessive alcohol consumption, which includes binge drinking, high-risk drinking, and any drinking by pregnant women or those under 21 years of age comes with significant risks. Excessive drinking increases the risk of many chronic diseases and violence and, over time, can impair short- and long-term cognitive function. Binge drinking is associated with a wide range of health and social problems, including sexually transmitted diseases, unintended pregnancy, accidental injuries, and violent crime.

As scary as all that can be, there’s a ton of help available both in our local communities and online, where trained professionals can help you assess your drinking and if need be, help you come up with strategies to cut-back or quit. At FCA, we operate two state licensed outpatient treatment centers, two recovery centers and recovery coaching (Call 516-746-0350 or visit FCALI.org). LICADD runs a 24-hour assessment and referral hotline at 631-979-1700 as does Response at 631-751-7500 and Project Hope at 1-844-863-9314.

There are also a number of free or low-cost addiction recovery smartphone apps that give consumers 24/7 access to self-help and tracking tools, 12-step programs, motivational tools, and reminders. Sober Grid, SoberTool, Nomo, WEconnect, rTribe, and 24 Hours a Day are just a few of the popular resources. Alcoholics Anonymous and other 12-step programs have meetings online, along with a host of other online sobriety support groups. Of these, Self-Management and Recovery Training (SMART), Loosid, LifeRing, Club Soda, Women for Sobriety, and Tempest are among the top-rated. 

Emerging from COVID and returning to normal is going to look different for everyone. If it’s proving to be challenging for you or someone you love, pick up the phone, fire up your computer and reach out for help today. You are not alone.

Dr. Reynolds is the President/CEO of Family and Children’s Association (FCA), one of Long Island’s oldest and largest nonprofits providing addiction prevention, treatment and recovery services. 

An assortment of different Bootlegger drinks line the shelves. Photo by Alex Petroski

It takes guts to quit a steady paying job to pursue a dream. Not many people bet on themselves as boldly as Stony Brook University graduate and owner of Prohibition Distillery Brian Facquet did back in 2008.

He grew up in Commack, graduated from St. Anthony’s High School in 1991 and spent a few years in the Naval Academy before transferring to Stony Brook for his senior year. There he played lacrosse, majored in history and met his future wife Benat.

“I created a brand that’s rooted in history,” Facquet said laughing, during a recent interview, when asked about failing to put his pricey college degree in history to use. He received that degree in 1995.

“I did something stupid,” Facquet said. “I quit my job and just started doing this.”

“This” was creating an up-and-coming craft spirit brand called Bootlegger 21, which is based out of an old firehouse in Roscoe, about two hours north of New York City. The name, the packaging and even the boxes that the bottles are shipped in are all a nod to the Prohibition era in the United States in the 1920s when the sale or consumption of alcohol was illegal. People who continued to sell alcohol illegally were called bootleggers. The “21” represents the 21st Amendment, which repealed Prohibition.

Facquet spent much of the 2000s in the corporate world, working for a couple of different technology companies. Successes in that field earned him an offer to be the East Coast vice president of Paylocity, a company that specializes in cloud-based payroll software, which Facquet was vital in creating. He turned down the offer.

“He’s always been entrepreneurial,” Phil Facquet said of his son Brian, who in 2000 went to his dad and asked him for advice about a business opportunity. Brian Facquet said that he was at Bluepoint Brewery in Patchogue.

“It was small at the time,” Facquet said. They had a few chairs, a keg and about three tables in an outside sitting area. The modest appearance didn’t scare him and he told his dad that he wanted to invest about $30,000 in the brewery. Both Facquets said that Phil was the greatest deciding factor in Brian’s decision to ultimately reject the opportunity.

“I always regretted not doing it,” Brian Facquet said. His dad admitted that he felt bad about being the voice of negativity back then, so when Brian went to Phil in 2008 and told him his new plan, his father decided to bite his tongue the second time around.

“I thought he was crazy,” Phil Facquet said.

When Brian Facquet decided to start making booze, it wasn’t going to be a hobby. He had no interest in going the route of the weekend warrior who brews beer in his garage and tried for a while to balance his steady paying job with his dream of, as he put it, “creating something that will be remembered.” He said he would go into the Tuthilltown Distillery, one of the sites of his vodka making exploits before he found a home in Roscoe, while he was on sales calls for his day job, overnight or on days when he was “playing hooky.” Eventually he decided he was going all in on Bootlegger 21.

“You’re talking to a guy that’s worked all his life for somebody else,” Phil said about his son’s decision to pursue his dream. “I’m ambitious within a corporate setting, but to risk my own money? I thought he was crazy, quite honestly.”  His father came around rather easily. He still lives in Commack, though he periodically makes the trip up to Roscoe to lend a hand for a few days whenever he can.

Brian Facquet’s ambition and confidence have paid off. Bootlegger 21 now offers gin and bourbon to go along with the vodka. Facquet said that when he started the company he had a hard time convincing anyone about the merits of a craft spirit that was locally produced. “You hope you have a good product, you hope you have a market, but you never know,” he said.

The market has changed now. Hand crafted is in. Mass-produced, conglomerate spirits with brand recognition still have their place in the market, but Facquet said that he’s found the millennial consumer is willing to give the little guy a shot. He didn’t necessarily see this coming he said, but he’s thrilled to reap the benefits of a more open-minded marketplace.

The fact that this is currently Facquet’s only business venture doesn’t mean he’s suddenly become a slacker. Presumably Catholic high school and the Naval Academy made that impossible.

“I don’t know how he does it,” his father said. “He’s burning the candle light at both ends, plus the center.”

Brian Facquet’s hard work has paid off as well. The corn-based, gluten-free vodka has been awarded gold medals and double gold medals from the Best Domestic Vodka competition, the Beverage Testing Institute, and the New York International Spirits competition. The five-botanical gin and corn-based bourbon are still very new to the market.

Facquet’s goal was to create something that will be remembered. It will be difficult to remember him after extensive consumption of his product, although his entrepreneurial spirit will last long after the buzz wears off.

For more information about Bootlegger 21 and the Prohibition Distillery visit www.prohibitiondistillery.com.

Vineyard would be Huntington Town’s first

The property is located on Norwood Avenue. Photo by Victoria Espinoza

A Northport property is one step closer to becoming Huntington Town’s very first winery.

The Huntington Town Planning Board granted the owner of a Norwood Avenue parcel conditional site plan approval on June 17 to grow grapes on the approximately 10-acre property. The board also added a condition requiring a second site plan approval if the owners want to build a winery.

Landowner Frederick Giachetti already has approval to subdivide the residentially-zoned property into seven homes, but decided to take the property down a different direction, his attorney Anthony Guardino told the board at last week’s meeting. Plans for a winery still have to be finalized, but the applicant said he wants to go forward with planting eight acres of sterile corn crop to nourish the soil for the planting of vines later on.

Planning Board Chairman Paul Mandelik prompted Guardino to talk about the vineyard plans. Guardino said Steve Mudd, a North Fork viticulturist, who is credited with pioneering Long Island’s wine industry, would be a partner in the business. Guardino also tossed around some ideas for the winery.

The applicant said he envisions a small tasting room on the property, along with wine-making on premises that would occur in a building that would need to be built. Patrons would be able to come in, taste the wine and be able to purchase it, and the business would also sell local honey, and perhaps some cheeses, jams and jelly. He likened it to Whisper Vineyards on Edgewood Avenue in St. James and said the operation would be “very, very small.”

“I don’t want people to think there’s a catering facility,” he said. “That is not something that is being contemplated now or in the future.”

The scale of the operation was a concern some residents brought up in comments to the board, as well as concerns about the operation’s proximity to Norwood Avenue Elementary School. One woman said she wanted to know whether there was potential soil contamination on the land. Out of the approximately dozen individuals who spoke, many were in favor of the proposal.

“This is a unique opportunity in my mind to preserve open space,” Suffolk County Legislator Rob Trotta (R-Fort Salonga) said, noting that there is not much more land left in Huntington Town. He urged the board to move quickly in approving it.

One Northport resident expressed concern about being able to manage the popularity of such a business.

Todd Gardella said he works across from White Post Farms in Melville and has witnessed overflow parking in the area.

“My concern is that this might become something that we cannot foresee at this point in time,” Gardella said.
Alexander Lotz, 20, of Northport, said he’s loved agriculture his whole life and is heartened to see the winery proposal, because it shows younger generations that farming can be done.

“To have someone like Fred present something that’s so unrepresented in our area is inspiring,” he said. “And I appreciate him doing this more than anything.”

Mudd was present at the meeting last week, and spoke to some of the residents’ concerns. He said he’s been on the property and tested the soil, and didn’t see anything concerning with regard to soil contamination. He also committed to staying on the community’s good side.

“We will be right neighborly,” he said. “We will do the right thing.”