Hello and welcome to The World Via.

Today, we’re going to sit back, raise a glass, and commune with our past, with our present and with our future.

We’re going to journey from the field to the farmhouse, from the brewhouse to the pub. We’ll wonder at the partnership between man and microbe and how a simple molecular byproduct can help us all get along.

We’ll consider gravity and effervescence, IBU’s and ABV, MCU’s and SRM’s.

There’s gonna be some malting, mashing, watering, boiling, fermenting, conditioning. We may even break out the Irish Moss.

Crack open a cold one, pour one out for your Homies, and your Holies, and take a long refreshing sip and join us today on The World Via Beer.

Welcome to the World via Time.

Today, Brian and I will be spending time with time. Trying to understand it in our specious present, hoping to provide explanation and entertainment for your near and possibly distant futures. Trying to wrap our arms and our minds around our perceptions. Around this thing that we experience every day, but may or may not, actually exist.

Please join us in our journey while we explore time on The World via Time.

Hello and Welcome to the World Via.

Please make yourself comfortable and allow us to provision your mind with all that it needs, as you spend some time in our intellectual home. Today, we’re going to try to bring the outside inside and to consider what the inside looks like from the outside. We’ll discuss the common ground held by motels, sub shops, cocktail lounges, and theme parks. We’ll contrast the Xenia of ancient Greece with the Omotenashi of modern Japan. We’ll try to answer the eternal question, “Can love convert the cannibal, or is it simply fish soup?” We’re going to dissolve our mental borders and bring you all into this conversation, giving freely, with no expectation of reciprocity. Eh, mostly.

Today, on the World via Hospitality.