For many Americans, the surge of violence and hate against Asian-Americans is the current news cycle. For me and my Japanese-American family, we been ever-aware of this environment for last the 100+ years. When my friend, who is visiting family in Taiwan, asked me whether she should return to San Francisco or wait until the violence calmed down, I advised her that if she wants to come back, she should back. We can’t live in fear and hide. I’ve been asking myself, what can I do?

Marching in protest isn’t my style and donating money leaves me wanting to do more. I have a tendency to look to business and commerce as a way to boost people’s lives. Let’s get out in the community and help these businesses thrive. I’m encouraging you, my craft beer friends, to show support by patronizing craft beers that are brewed or owned by Asian-Americans and Pacific Islanders (AAPI). For you, it may be just a drink, but for these food manufacturers and small business owners, it means the world. It’s easy to do something you already do, right?

To help, we’ve compiled this list of AAPI breweries. Admittedly, it’s a short list, which is why I want to consider this a living document so check back as I discover more. Did I miss any of your favorite spots? Please let us know.

Drink a Beer in Support of Asian-American Brewers and Owners was originally published in beer47 on Medium, where people are continuing the conversation by highlighting and responding to this story.

Read why we compiled this list of craft breweries that are either owned or brewed by Asian Americans. Did we miss one of your favorites? Let us know and we’ll add it here.

The Answer: Richmond, VA

Bare Bottle Brew: San Francisco and Santa Clara, CA

Comrade Brewing: Denver CO

Dokkaebier: San Francisco, CA — There was a time in which I was lucky to call this my neighborhood spot where I could pair pick up an order a xxxx and sweet and sticky Korean Fried Chicken Wings. They push the flavor profiles with citrus and white pepper.

Eagle Rock Brewery: Los Angeles, CA — Did you know that this brewery pioneered LA’s craft beer scene?

Hoi Polloi Brewing: Berkeley, CA — Tap room AND Beats Lounge. What is there not to love?

Highland Brewing: Asheville, NC — This brewery helped establish the craft beer landscape in North Carolina. My friend who grew up in Asheville, said it best with, “if you’re not serving Highland, you have not clue what’s going on around here.”

Inu Island Ale: Kaneohe, HI

King Cong Brewing Co.: Sacramento, CA

Lucky Envelope Brewing: Seattle, WA

Monkish Brewing: Torrance, CA

Mustang Sally: Chantilly, VA

Small City Taphouse: Sandusky OH

Three Weavers Brewing: Inglewood, CA

Match Point Brewing: Concord, CA

List of Asian-American & Pacific Islander Breweries was originally published in beer47 on Medium, where people are continuing the conversation by highlighting and responding to this story.

Plus the events we will be attending

With over 900 events, and counting, across 5 regions, how do you chose the best events to attend for SF Beer Week 2019?

The best answer is … whatever events you decide on, you will have your best SF Beer Week in 2019. That’s the great thing about SF Beer Week, there are so many great and interesting events throughout the SF Bay Area, that anybody, no matter what their beer tastes, can find something they will enjoy.

However, if you need a little extra help, the Bay Bay Area Beer Bloggers have some great suggestions and we’ve also listed the events that we’ll be attending below.

Keep visiting this page and we’ll update it with more events that we’re attending or would like to attend. If you want us to attend your event, please contact us.

Events We Will Be Attending

If all things go according to plan, you will be able to find us at the following events during SF Beer Week.

Friday, February 1

SF Beer Week Opening Gala, 6pm at Pier 35. With at least 120 breweries pouring and multiple collaboration beers, beer festivals don’t get much better than this. You can also read our article about last year’s gala.

Wednesday, February 8

Sessions Beer Dinner with 21st Amendment, Brooklyn Brewery, and Funkwerks, 6pm at Sessions at the Presidio. The Sessions has great food and a wonderful beer program, this dinner should be fantastic.

Thursday, February 7

Norwegian Kveiking Raid, 5pm at Old Devil Moon. If Chris Cohen says this will be the next big thing, we’re going to be there to try it. We’ll be there at 5pm sharp.

Sirwisa Am-Pro Hops for Housing, 6pm at Gray Area. A twist on Pro-Am, this is professional brewers teaming up with homebrewers to make amazing high-quality beers. Also, it’s for a good cause.

Saturday, February 9

Local Brewing Co. Beers & Tartine Teacakes, 3pm at Local Brewing Co. We attended this last year and it as delicious!

Under Consideration

We’re still planning our SF Beer Week so we will update this page as we fill in our schedule.

Saturday, February 2

Dim Sum Beer Brunch with Fort Point, 2pm at Hong Kong Lounge. Craft beer definitely pairs well with dim sum so this will be a delicious event.

Tuesday, February 5, 2018

Board Games and Brew, 3pm to close at The Game Parlour. Board games and beer make a great pairing and The Game Parlour has hundred of games you can try along with great craft beer selections.

Nitro Movie Night, 7pm at San Francisco Brewing Company. Ghirardelli Chocolate Stout on Nitro plus Ghirardelli smores? Yes please. Oh, and there’s a movie in the beer garden too. Bring a sweater.

Friday, February 8

Cask and Queso, Triple Fermented, 6pm at ThirstyBear Brewery. Beers on casks and cheese, cheese, and more cheese. We’ve attended this event here, here, and here. Clearly, it’s one of our favorites.

Other Interesting Events

We can’t be in two places at the same time and this year we won’t be able to attend events every day but if we could we’d also go to these events. Or these events sold out.

Friday, February 8

It Came From the Wood 2019, 8 pm, Jug Shop. The Jug Shop always puts on great events and seems to find and pour rare and well aged beers. It’s worth checking out. We’re considering switching our Friday plans to attend this one.

Saturday, February 2

Beerunch! 11:30 am at Public House. Beer and brunch pairings are a great way to follow up the day after the Gala. We’ve attended this event in the past and the food it delicious as are the beer pairings.

Sunday, February 3

Landmark Bike Tour with Fort Point, 10:30 am, Dutch Windmill (1691 John F Kennedy Drive San Francisco, CA 94121). 3 hour bike tour includes Fort Point, the Dutch Windmill, Coit Tower, and more. The ride will be guided by Fort Point and SF Bike Coalition staff and end at the Ferry Building Kiosk, where the first round is on them.

Sunday, February 10

Goldsworthy in the Presidio with Fort Point, 2:30 PM. Docent-led tours of all three Goldsworthy installations.This sells out every year and we miss it. It’s now our white whale.

Disclosures

Although we e have received comp tickets for the following events, we’re invited to several events and still need to make decisions on what to attend.

• SF Beer Week Gala (we will be attending with 1 comp and 1 paid ticket)
• Cask and Queso, Triple Fermented (received comp in the past, likely also this year)
• Sirwisa Am-Pro Hops for Housing

Best Events of SF Beer Week 2019 was originally published in beer47 on Medium, where people are continuing the conversation by highlighting and responding to this story.

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Follow Beer47 on Social Media was originally published in beer47 on Medium, where people are continuing the conversation by highlighting and responding to this story.

The San Francisco August fog lifted a few hours earlier on the Bayview Opera House to kick off a summer evening at the 4th Annual Bayview Uncorked, a fundraising event with a portion of the ticket sales designated for Imprint City. This gem of a community event space is reminiscent of an Old California Gold Rush-era theater house with its white walls, wood carved railings, iron chandeliers, and painted floral trim. As I walked it, I was struck by the warm sweet smell of smoked meat in the air and the sound of live music. I knew this was going to be a good night. When you’re at an event that brings together local drinks, food, and art and then the band, Boom Bap’tist, plays Bill Wither’s Lovely Day, you can’t resist your natural urge to start dancing. That song set the tone for night.

Comfort Food, California-style

The schedule was

Hour 1: Ribs

Hour 2: Fried chicken

Hour 3: Snickerdoodle cookies and salted caramel chocolates.

The event walked you through the evening with comforting hand-held foods that allowed you to double-fist your food with drinks. There were also platters of cheeses and fresh fruit platters to round out the wine-tasting fare. For future reference, I recommend arriving on time so that you don’t miss the rotating food menu. Sadly, I missed the ribs. I already know that ribs go with beer. I would have liked to have tried it with the rich red wines.

Whisky, Beer, Wine, Sake, Mead: Bayview makes it all

Bayview should be known for its small-batch craft makers.

Harmonic Brewing — 3rd Anniversary IPA, Triple Beam Dream — 10% ABV was an ambitious start to the evening. It has the sweet, rich imperial hoppiness that reminds me that I don’t need to make special treks to seek out Pliny. There are plenty of imperial IPAs that are equally delicious.

Reach for a Peach Kettle Sour — This dry sour has citra hop aroma. Fresh peaches were added pre-fermentation so it tastes like a refreshing summer evening. It makes me happy that sour beers have evolved from a sour, acetone-like drink to something more mellow and accessible.

Black Hammer — Ten Tickles White IPA — This Belgian White IPA has 10 types of hops- so many that the rep couldn’t name any of them. There were the classic coriander and citrus peel notes of a white ale.

Magnolia Brewing — I got to try their Station 12 Red Ale. Proceeds from every barrel sold go to the SFFD Station 12’s toy drive in the Haight. Good stuff. It is malty with a mild Cascade hop flavor.

Laughing Monk — I went with the 3rd Street Pale Ale, a sweet 5% ABV, 50 IBU pale with mosaic hops. For summer perfection, I highly recommend doing what I did: pair it with a pile of fried chicken.

Sequoia Sake Did you know that San Francisco has a sake brewer? Sequoia was featuring a nama, genshu, and nigori. The Nama was light, clean — a great palate cleanser to go with a soft cheese and fruit plate. The Nigori was sweet and creamy.

Raff Distillerie — The Barbary Coast Rum is in the French Caribbean agricole style. This means that is made from pressed cane sugar instead of a cane by-product like cane juice or molasses. The rum is clear and doesn’t have the buttery notes that I associate with rum. The representative suggested that it makes for a good cocktail mixer. The Emperor Norton absinthe is strongly herbal and botanical and would be nice for sipping as a nightcap. The herbal aroma can be smelled from several feet away, as someone observed.

Seven Stills — If you’re not familiar with Seven Stills, they distill from craft beer. Towards the end of the night, I was looking for a whiskey that would pair with the cookies and salted caramel chocolates being passed around. The rep immediately recommended the Chocasmoke, made from Chocolate Oatmeal Stout beer. It smells like a boozy oatmeal cookie in the glass so it worked well. That said, I tend to prefer their beers to their whiskies so I was disappointed that the beers were not being featured.

August West Wines — I ran into a BCJP judge at the event who recommended that if I only tried one wine that night, it was this one. (Thanks Vivek!) August West has been making wine in Bayview for 11 years. They were featuring their Pinot Noirs from Santa Lucia Highlands, Monterey County. The 2014 Pinot Noir from Rosella’s Vineyard has a dark berry aroma and is smooth on the palette. Could it go with a saucy tomato ragu or stew? Of course! But it could also be its own featured activity for hanging out with friends.

Gratta Wines Is a small-batch (under 300 cases) winery that has been winemaking in a garage since 2006. They source their grapes from old vines in Dry Creek Valley. I’m a fan of blends because it means the winemaker has an opinion. The Garage Blend is rich with bold fruit. Gratta has a full calendar of events, including a Pasta Pop-up and STITCH+BITCH, which started as a knitting circle but has evolved to a rotating crafting event. Their Facebook page is the best place to find out about their events.

Live painting can be a spectator sport

They had three artists — Malik Seneferu, Yosef Gebre, and Arlander Cole — live painting on a stage. It was amazing to watch their work evolve throughout the night. A few women pulled up chairs and simply watched their work unfold throughout the night.

Bayview is a close community. You could see it on the faces of friends greeting each other and they way that the locals already knew their neighborhood makers. I went to this alone and ended up running into a few acquaintances, who happily introduced me around. If Bayview is not your neighborhood, this event is worth the trip. Meet old friends, make new ones, discover the manufacturing culture that San Franciscans often complain that we are losing. Like the song said, it was a lovely day.

When the day that lies ahead of me

Seems impossible to face

When someone else instead of me

Always seems to know the way

Then I look at you

And the world’s alright with me

Just one look at you

And I know it’s gonna be

A lovely day

A lovely day

Bayview Uncorked: Showcasing Summer in San Francisco was originally published in beer47 on Medium, where people are continuing the conversation by highlighting and responding to this story.

This week we review our tasting notes for Coffee Bender by Surly Brewing, out of Minnesota. Coffee Bender is an oatmeal brown ale brewed with Guatemalan coffee. The malt bill includes pale ale, aromatic, medium crystal, dark crystal, and chocolate malts. The hop bill is comprised of bittering hops: Columbus and Willamette. Finally, the yeast is an English ale yeast.

I first tried this beer way back in 2012 when I was researching craft beer in a can and in those days it was hard to find. Since, at the time, Surly was only available in Minnesota I reached out and asked them to send a few samples and I’m glad I did because Coffee Bender is a great beer.

Appearance

Pours as a very clear with a dark brown amber hue. In the glass it has the color of a rich dark, well-made cup of artisan coffee, dark brown, almost black, with an oaky brown glow on the edges of the glass. The head is like the dark part of the foam for a cafe latte. The head has average retention, with thin but ubiquitous lacing.

Aroma

Every morning I grind whole beans to make coffee. This aroma of this beer is like fresh ground, medium roast, coffee beans. It also has an aroma that softens the roasty coffee notes, as if it coffee with a touch of cream or milk. A little nutty and malty aromas in the background. As should be, no hop bouquet. It also has some rich notes of licorice and cola.

Taste/Flavor

For some reason I was expecting a sweeter, maltier brown ale but was surprised by noticeable but smooth bitterness. It’s a roasty bitterness like drinking a cup of coffee. The beer is also definitely malty and sweet to balance against the hop/coffee/roasted bitter flavors. The combination of the dark brown ale and the roasty coffee notes further enhances the experience of this beer and coffee combination. It has a slight amount of acidity just like a cup of coffee.

Mouthfeel

This is a medium-full bodied beer with carbonation that gives is a smooth and creamy texture. Despite the roasted nature of this beer, it is not very tannic, which is quite an accomplishment. 5.0

Overall

Overall this is a fantastic creation. A dark brown ale with coffee works so well. It makes the brown almost like a porter but not a roasty and dark. It takes the best of brown ale and the best of fresh coffee to make a fantastic beer. 4.5

Recommendation

Drink it!

Recommendations are on a 3 point scale: drink it, you decide, and don’t drink it.

Disclosure: Surly Brewing provided a sample of this beer and a few others at my request. However that does not influence this review.

Review: Coffee Bender by Surly Brewing was originally published in beer47 on Medium, where people are continuing the conversation by highlighting and responding to this story.

Brut IPA, as as style is very new, yet it’s starting to catch on at breweries throughout the nation and the world. It’s a super dry IPA made with an enzyme that converts unfermentable starches to fermentable sugars. It is light in mouthfeel, effervescent, dry, fruity (not grassy), and moderately low in bitterness.

On June 20, the San Francisco Brewers Guild held their monthly Meet the Brewers night at Social Kitchen and Brewrey in San Francisco where we were in for an extra treat. Kim Sturdavant, the creator of the Brut IPA beer style, answered questions from Alyssa Pereira, the journalist from the SF Chronicle who wrote about this style and brought it to national attention.

At the event, we livestreamed the conversation and posted the video, which you can watch above or directly on YouTube.

Highlights

Here are some of the details about Brut IPA and it’s origins from the video.

Origins

Sturdavant learned about the enzyme (amyloglucosidase) from Tim at Cellarmaker and started using it 2 years ago in a Triple IPA to reduce the sweetness of the beer and make it “more approachable and pleasant to drink.” Since first using it, he had been interested in using it in an standard IPA, to “make an extremely dry and champagne-like IPA … super pale in color … so it looks like one thing and tastes like another.” The first batch Sturdavant made was in November 2017, which he called “Hop Champagne.” After speaking with a friend from the wine world, the term Brut seemed to make sense to describe something very dry and easy enough to convey to the consumer what it is.

Rules of the Style

• “As pale as possible in color”
• “It needs to be very dry … knock it below 1˚ Plato” and get it as close to zero as possible
• “It needs to be in balance and very good and tastes really good … a very hop forward IPA.”

More Details about the Style

Use of adjuncts is personal preference of the brewer. However, Sturdavant like to use adjuncts to get the color as light as possible and rice and corn help to achieve that goal. He also feels that it some complexity to the grain profile so that it’s “not just one dimensional.”

Sturdavant does not use a champagne or wine yeast. He feels that these yeast strains do not add anything to the beer because they too neutral, which makes sense for wine to allow the grapes express themselves. Instead he like to use his house yeast for his Brut IPAs.

For this style he prefers hops that are “high in oil, resinous, tropical” basically hops with a sweet profile. He feels that hops with grassy aromas might make it seem gritty and hops with earthy aromas might make it seem fuller than it is.

Sturdavant is not concerned with the clarity of a Brut IPA. It can be hazy or crystal clear. He likes to be able to see his fingers through the class and prefers not to have a bunch of yeast and protein in suspension.

Bitterness, “needs to be super in-check” according to Sturdavant. The Puttin On the Spritz Brut IPA is 22 IBU as compared to a standard IPA being 55 IBU or more.

In terms of carbonation levels, Sturdavant serves Brut IPA the same as the rest of the beers on their draft system, which is 2.5 volumes of CO₂. If he could take it to 2.8 he would but their draft system just isn’t set up for that.

At what point do you add the enzyme?

This is something that Sturdavant is still playing around with. In his latest batch, which was served at the brewery during the event, he used it in the mash but was only able to get it down to 0.8˚ Plato. In the next batch he plans to use a little more to get it closer to zero Plato.

In all previous batches, he was adding during fermentation. However, he has a hypothesis that the enzyme might be affecting the hop profile during fermentation. He has found that despite the amount of hops being added they were not as aromatic as he expected. Especially compared to the recent batch, Puttin On the Sprit, zwhich was more aromatic.

Adding the enzyme during the mash also has the benefit of stopping the enzymatic reaction so that you don’t have a “never-ending reaction” in your fermentation.

Sturdavant admits that fermentation still might be the best route but he’s exploring the other options now to discover which technique is truly the best.

Dave’s note: I can attest that Puttin On the Spritz (the “recent” batch mentioned above) had more fruit and “juicy” characteristics than other Brut IPAs that I’ve sampled. Champagne Hopi by Alvarado Street Brewing is another beer that was a little more fruit forward than others but Sturdavant has informed me that Alvarado St. uses the enzyme in the fermenter.

About the Enzyme

The enzyme is an amalyse called amyloglucosidase, which is derived from black mold.

If you ferment a batch with the enzyme and harvest the yeast, it will still be in the yeast and even a small amount will continue to react. If you re-pitch the yeast for another Brut IPA batch, Sturdavant recommends adding a little more enzyme. What’s leftover in the yeast isn’t quite enough but you don’t want to re-use that yeast for any other style.

The enzyme works at fermentation temperatures but at warmer temperatures, the quicker it works. In the mash at 150˚ F it works much quicker than at 68˚F.

The enzyme is liquid in form and you only use 4 ml per barrel (31 gallons). Homebrewers will have to dilute it down a bunch if they want to use it to make a Brut IPA.

Enzymes like this one are used to make low carb beers effectively making a Brut IPA a low-carb beer.

Other Breweries and Brut IPA

There are breweries in on the East Coast US, England, Brazil, New Zealand, Australia, France, and Russia that have reached out because they are interested in this style. Not only that, some breweries are starting to experiment by using wine grapes and Sturdavant thinks that’s a great idea when it accentuates what’s already happening with the beer.

Update, July 11, 2018: Corrected that amyloglucosidase is made from black mold not malt. Included the detail that Alvarado Street uses the enzyme in the fermenter.

Brut IPA Q&A with Kim Sturdavant was originally published in beer47 on Medium, where people are continuing the conversation by highlighting and responding to this story.

On July 2, 2018 we kicked off our second giveaway and this time we have more prizes and 8 winners.

• Grand Prize: one $25 Amazon gift card
• Second Prize: one World Atlas of Beer, 1st Edition
• Third Prize: one set of 3 beer koozies and 3 keychain bottle openers
• Fourth Prize: five sets of 10 beer themed stickers/

Our goal of the contest is to get more subscribers for our mailing list, which as a craft beer lover, we think you will really enjoy. You’re not required to sign up for the newsletter to enter the contest, but if we do get 1000 new subscribers, we’ll add more and even better prizes.

The giveaway runs from July 2 to August 27, 2018 and is limited to residents of the United States, who are 21 years or older. If you sign up for the Beer47 Weekly email list, you will also automatically receive a second entry in the giveaway¹. Please see the official rules for details.

Use enter the giveaway, simply fill out the form below. If the form is not showing, please visit this link for the Beer47 Summer 2018 Giveaway. You may also sign up for the mailing list using the sign up form.

¹ We also provide other methods for a second entry, please see official rules for details.

Beer47 Summer 2018 Giveaway was originally published in beer47 on Medium, where people are continuing the conversation by highlighting and responding to this story.

This beer review is for ESB Special Ale by SKA Brewing. SKA Brewing is regional brewery based out of Durango, Colorado and as you can tell by the name of the company, all of their artwork and some of the beer names are are tribute to SKA music.

I originally had this beer in 2012 and it in this world of hops, hops, and more hops, this beer is refreshingly malty. However, it also seems that because of our IPA focused world, they no longer make this beer. Well, at the time of writing, it was not on their website .

Appearance

Crystal clear with an orange, amber hue. Off white head with average to below average head retention.

Aroma

Baked whole wheat, bread yeast, leather, bisquity, caramel, cream soda, strong cedar, lightly smoky, earthy floral quality. Black pepper.

Taste/Flavor

Has a smooth earthy bitterness, malty flavors, balanced . The toasty, bread, and cedar flavors come out more in the flavor with a tinge of bitter orange peel.

Mouthefeel

Smooth texture with average amount of carbonation. The bitterness comes off as crisp.

Overall

A great English-style ESB with some interesting bready and earthy flavors not common in many other beers.

Recommendation

Drink it if you can find it!

Recommendations are on a 3 point scale: “drink it,” “you decide,” and “don’t drink it.”

Disclosure: SKA Brewing provided a sample of this beer and a few others at my request. However that does not influence this review.

SKA Brewing ESB Special Ale Review was originally published in beer47 on Medium, where people are continuing the conversation by highlighting and responding to this story.

Today’s review is for 8-bit Pale Ale by Tallgrass Brewing Company. I first tried this beer a few years ago when I was compiling a list of 15 Great Craft Beers in a Can for and article for Meuism and Huffington Post. Back in 2012 craft beer in cans was much more rare than it is today and it was actually quite difficult to source enough variety of beers.

As a child of the 80s, growing up with Atari and Nintendo, one thing that immediately struck me about 8-bit was the graphics on the can. The fun feelings of nostalgia paired quite well with this hop forward pale ale.

Tallgrass Brewing Company is a regional brewery located in Manhattan, Kansas and has been in operation since 2007. 8-bit Pale Ale is currently a 5.2% ABV beer made with 2-Row Pale, C20, and Carapils malts plus Columbus, Cascade, Centennial, Mosaic hops. It has changed over the years and when I first tried it, the was made with 2 Row, Victory, Vienna & Munich malts plus Magnum, Centennial, Cascade & Galaxy. Even though Galaxy is a great hop, it is hard to come by and Mosaic is also an incredible hop and a wonderful replacement.

Appearance

Crystal clear light orange color. When you pour it, leave the last little bit in the can and it won’t appear cloudy. Egg-shell white foamy head that leaves nice clumps of froth on the top of the beer. The lacing on the glass is thick and clings steadfast to the side. Very nice.

Aroma

The hop aroma has a light citrus lemon bouquet with some hints of orange. It has a floral quality that is slightly reminiscent of jasmine flowers. Usually with Cascade and Cenntenial hops you might get a stung pine needle aroma but instead the wood is a much more mellow, like a balsa wood. Very faint hints of passionfruit from the Galaxy hops. The malt grain aroma is in the back but reminds me of a fresh soft French roll.

Taste/Flavor

This is a very nicely balanced beer. Although the bitterness is at a high 40 IBU, the malt profile is grainy and tasty but not sweet. The bitterness is ever so slightly spicy but has a smooth refreshing citrusy finish. It is bitter yet crisp and refreshing.

Mouthfeel

Medium bodied beer that has just the right amount of carbonation and a smooth texture on the tongue.

Overall

This is a fantastic pale ale that is a little more hoppy than sweet yes has a good balance. It has both flavorful, refreshing, well balanced, and quaffable.

Recommendation

Drink it!

Recommendations are on a 3 point scale: “drink it,” “you decide,” and “don’t drink it.”

Disclosure: Tallgrass Brewing provided a sample of this beer and a few others at my request. However that does not influence this review.

Tallgrass Brewing 8-Bit Pale Ale Review was originally published in beer47 on Medium, where people are continuing the conversation by highlighting and responding to this story.