Loxton Lager

A tiny Karoo town is about to become South Africa’s next billion-rand export story. Prieska. Population ~14,000. The middle of nowhere. In the 90s, the IDC poured R130 million into pistachios there. Climate was perfect. Vision was huge. By 2011 they called it a failure, sold the equipment, and walked away. Two farmers refused to quit. The Mullers spent 15 brutal years mastering what institutions couldn’t: pollination, varieties, processing. They built Karoo Pistachios and the Desert Emerald brand. Last year: 20 tons. Next decade target: 60,000 tons. South Africa now chasing 5-8% of the global market. Selling at R613/kg, and rising fast as Iran stumbles. Lesson for every deep-pocketed investor: The biggest opportunities aren’t where capital flows. They’re where capital gave up. Conviction beats committees. Every. Single. Time. The Mullers didn’t invent pistachios. They just refused to bury a dream everyone else abandoned.

Catholic monks used to survive Lent on beer alone. In the 17th century, Paulaner monks of Munich subsisted only on this for 40 days — they brewed an exceptionally malty, calorie-rich beer packed with carbs and nutrients. It was known as "liquid bread." It was originally brewed on the feast day of their order's founder, St. Francis of Paola, known as Sankt Vater Bier ("Holy Father Beer"). After the secularisation of the monastery in 1799, the recipe passed into private hands and was later given the name Salvator ("The Saviour"), in honour of its life-giving role during the monks' Lenten penance. That same beer is still brewed according to the old tradition today.

The lottery gives you a 1 in a million chance of not going to work tomorrow. Beer gives you 1 in 5. I go with beer.

The Times says a strategy of publishing “fewer, better stories” has led to three consecutive months of record-breaking global audience growth - including Google traffic increases The Times has gone from publishing more than 200 stories a day to about 150 – a 25% cut

Had an omakase (chef’s choice) course at KOL Restaurant. Many thanks to owner Mr Alexis Christopher and Head Chef Mr Akido for their warm hospitality. Chef Akido is a disciple of Mr Nobu. Enjoyed the authentic sushi 🍣 and yakitori (chicken skewers)

asking for a friend, how can a sufficiently motivated wine-drinker (not an alcholic) cash in on this? is there any way to get hundreds of cases of premium red wine on the cheap from wineries that are going out of business? i really need to know

"Alcohol consumption is dying" Meanwhile, at Constellation Brands... $STZ

Dries and Pieter Wiese are prominent farmers in the Hardemans Karoo, operating out of the farm Kasteel near Loxton in the Northern Cape. The Wiese family has been farming in this region since 1980, with the farm previously featuring a replica of a Dutch castle. They are known for running highly economical, hardy, and large-scale sheep operations designed to thrive in semi-arid conditions. Key Aspects of Wiese Sheep Farming Breed Focus: Pieter Wiese specializes in Van Rooy sheep, a breed chosen for its low-cost production, strong herding instinct, and adaptability to drought. The stud flock consists of approximately 500 ewes. Farming Approach: The farm, known as Kasteel, operates on a large scale, with one section covering 8,500ha, divided into 21 camps. Grazing & Stocking Rate: They utilize a five-camp grazing system, where each camp is used for three months and rested for at least a year. The stocking rate is maintained at 8ha to 10ha per ewe. Performance Metrics: The Van Rooy flock has a slaughtering percentage of 46% to 50%, with weaning weights between 30kg and 40kg. Breeding Structure: They operate six breeding seasons (based on odd months) to ensure consistent lambing, often using 3–5 rams per 100 ewes. Diversification: In addition to the Van Rooy stud, Dries Wiese has historically farmed with Merino sheep, Angora goats, Dorpers, and White Dorper sheep. Key Characteristics of their Sheep Adaptability: The sheep are described as hardy and suited for the sweetveld grazing of the Karoo, which includes bushman grass and African sheepbush. Low Maintenance: The operation relies on minimal inputs, with production licks used only during extreme droughts. High Quality: The sheep produce high-quality, well-marbled, and fat-tailed meat. The Wiese family, particularly through their stud breeding, aims to provide high-quality, adaptable genetics to the commercial sheep sector in South Africa.

I love this story about how a worker at a British cotton spinning factory figured out a way to make the machines work more efficiently, which probably saved the firm millions of pounds, but agreed to disclose his secret in return for a promise he'd get one beer a day for the rest of his life.

South Africans have spent R152 billion on alcohol for the past 12 months, ending September 2025.