Gangs of students and their parents are swarming UC’s campus these days. They’re there to get oriented — figure out where to buy books, how to register, where to work out, how to scope out the frat party with the best beer. You know, college stuff.
As the weather warms and sun starts to show itself a little more frequently, we tend to cook on the grill a lot: from burgers and shrimp kabobs to pork loin and rib eyes. And while we certainly continue to drink wine through the summer, we find many more whites and rosés on the table. And a lot more beer, too.