Pirogue Boat Builder Bayou Lafource

Learn more about Melvin “Peta” Kiff and learn his story at the links below:

Youtube video about him: https://www.youtube.com/watch?v=prguvFThnGE

https://heartoflouisiana.com/boat-builder/

Memoir: Floyd's Farm: Northwest Western Minnesota farming in the 1980's

 Grandpa Floyd's Farm

The farm changed with the seasons, and somehow I remember all of them. Spring meant the smell of freshly turned dirt and budding aspen tress, the fields opened up and waiting for the oats and corn to go in. Summer brought flies and trees and that wide-open outdoor smell of fresh air and growing things. And underneath every season, two smells never left — the chickens and the cattle, steady as the animals themselves, the smell of a working farm that never really took a day off.

Our base camp was the little yellow cabin, small and plain and ours. We'd pile in there for deer season, and for the ordinary stretches of summer too, whenever there was farm work to be done and family to do it with. The cabin had its own smell, woodsy and warm — cigarettes, the wood stove, coffee always going. It was the smell of a place built for sitting still after a long day, and I can still call it up without trying.

Past the cabin stood the shop, and if the cabin was where we rested, the shop was where the real life of the farm happened. It smelled like oil and diesel and, more often than anyone wanted to admit, dead mice — the kind of smell that told you this was a working building, not a tidy one. There was always a tractor in there, or a baler, or something with its guts open and Grandpa bent over it, working through the problem the same patient way he worked through everything — no hurry, no complaining, just the next bolt, the next part, until it ran again.

He died in 1987, but the farm is still out there— flat land, big sky, a yellow cabin, an oil-stained shop, and the memory of a quiet man who never needed many words to leave a lasting mark. I was lucky enough to be his grandson, and hope to carry on the farming tradition someday.

The Lowest-Sugar Beers for Men Over 50: A Practical Guide

If you're over 50 and trying to keep your beer habit from working against your blood sugar, waistline, or cardiovascular numbers, there's good news and some nuance worth understanding before you just grab whatever says "light" on the label.

First, the good news: beer isn't actually that sugary

Despite how it's often talked about, beer is low in sugar by the time it reaches your glass. Even the highest-sugar beers top out around 2-3 grams per can — that's not the issue. What you're really managing is carbohydrate content, which includes both leftover sugar and unfermentable dextrins that add body without sweetness. Carbs and sugar aren't the same thing, and for blood sugar purposes, total carbs is the number that actually matters.

Carbs in beer come from the grains used to brew it, and they can spike blood glucose — that's the relevant target, not "sugar" in the dessert sense.

What actually makes a beer low-carb

Drier, well-attenuated beers — meaning the yeast converted more of the wort's sugars into alcohol — usually finish with very little residual sugar, even if the carb count isn't zero. Words like "dry," "extra," or "brut" on a label are signals about fermentation, not dessert-level sweetness, and they generally point to lower final carb content.

A useful labeling fact: the Alcohol and Tobacco Tax and Trade Bureau requires "low-carb" beers to have no more than 7 grams of carbs per serving, though some come in well under that — as low as 2 grams — while others sit closer to 6.

One myth worth retiring: beer color has almost nothing to do with calorie or carb content — Guinness Draught, one of the most famous stouts around, comes in at just 125 calories per 12 oz, while some pale craft beers run much higher.

The lowest-carb mainstream options

Based on current nutrition data, here's where the major widely available beers land:

Beer	ABV	Carbs (12 oz)	Calories
Budweiser Select 55	2.4%	~2g	~55
Corona Premier	4%	~2.6g	~90
Michelob Ultra	4.2%	2.6g	95
Miller Lite	4.2%	~3.2g	~96
Coors Light	4.2%	~5g	~102
Heineken 0.0 (N/A)	0.0%	~4.8g	~69

For comparison, a regular craft lager or ale can run well past this: Sam Adams Boston Lager has 18 grams of carbs per 12 oz — almost triple a Miller Lite — and Blue Moon Belgian White has 13 grams, since the grains, adjuncts, and brewing processes in IPAs, stouts, and wheat beers leave more unfermented sugars behind, which is part of the intended flavor, not a flaw.

Watch out for non-alcoholic beer. It's counterintuitive, but going N/A doesn't automatically mean lower carbs. Some alcohol-free beers contain as much as 28 grams of carbs per 12-ounce serving, because stopping fermentation early to remove alcohol leaves more residual sugar behind, and some non-alcoholic beers have added sugar to compensate for flavor lost without the alcohol. Always check the actual label rather than assuming "non-alcoholic" equals "low-carb."

Styles to approach with more caution

Be more careful with fruited beers, pastry stouts, milk stouts, and some non-alcoholic beers, where residual sugar is more likely to remain. Fruit purées, syrups, or dessert-style additions made after fermentation bump up both calories and sweetness — a fruited sour or a milk stout can carry meaningfully more carbs than a clean lager, even at a similar ABV.

The part that matters more than the carb count: this is about you, specifically, at this age

This is the piece that's easy to skip past in a "best of" list but genuinely shouldn't be. A few things change with age that affect how alcohol — low-carb or not — sits with your body:

• Your tolerance changes. Adults over 50 or 60 show signs of impairment at lower blood alcohol concentrations than younger people do.
• Medication interactions become more relevant. Men over 50 are more likely to be managing chronic conditions and taking prescription medications that can interact poorly with alcohol.
• The cardiovascular research is genuinely mixed, not settled. Some studies on middle-aged and older men show moderate drinking associated with lower cardiovascular risk — one study found new moderate drinkers (2 or fewer drinks/day for men) had a 38% lower rate of developing cardiovascular disease than persistent non-drinkers over a 4-year follow-up — while other research complicates this. A study specifically in older men (60-79) found no evidence that light-to-moderate drinking reduces heart failure risk, with only heavy drinking (35+ drinks/week) showing increased risk. Meanwhile, Stanford researchers note the framing of moderate drinking as broadly "healthy" is increasingly viewed as outdated, since individual factors like genetics, existing chronic disease risk, and medication use matter enormously.

The practical takeaway: the standard moderate-drinking guideline most often cited is up to two drinks per day for men, but at this stage of life, "what's the lowest-carb beer" is a smaller question than "does my doctor think drinking fits with what's on my medication list and my actual risk factors." If you're on blood pressure meds, blood thinners, or diabetes medication, that conversation is worth having before optimizing for carb counts.

A reasonable approach

1. Default to dry, well-attenuated styles — light lagers, kölsch, or pilsners — over fruited, dessert-style, or heavy stouts if carbs are your main concern.
2. Check the actual label, especially for non-alcoholic beers, rather than assuming the category is automatically lower-carb.
3. Don't drink on an empty stomach — this matters more at this age for blood sugar stability, not just hangover prevention.
4. If you're managing diabetes, blood pressure, or take regular medication, the carb count on the beer matters less than whether alcohol fits your specific situation at all — that's worth a direct conversation with your doctor rather than a general guideline.

I'm not a doctor, and none of this replaces a conversation with yours, especially given how individual the research turns out to be at this age. But if you're choosing between beers with that conversation already had, sticking to dry light lagers in the 2-5 gram carb range is the most evidence-backed way to keep your beer habit from working against you.

9 free AI courses to complete in 2026 with certifications

 These are course that I am working on completing and adding to my certifications.  Enjoy them and take you time getting comfortable with AI!

 Elements of AI (University of Helsinki)
https://lnkd.in/efksZT3W The most-taken AI course in the world. A clear understanding of what AI is and how it works.

 AI for Business Professionals (HP LIFE)
https://lnkd.in/eGFA57FS
A short, practical guide to using AI tools at work and writing better prompts.

 AI Fluency: Framework & Foundations (Anthropic)
https://lnkd.in/es8f4Fnv
Less about tools, more about how to think and work with AI. Useful even when the models change.

 Introduction to Generative AI and Agents (Microsoft Learn)
https://lnkd.in/eV53R2Nw
A simple breakdown of how LLMs, prompts, and AI agents actually work. Free badge from Microsoft.

 Foundations of Prompt Engineering (AWS Skill Builder)
https://lnkd.in/eh66v_76
The course to take if your prompts keep giving weak answers. Covers zero-shot, few-shot, and chain-of-thought.

 AI & Career Empowerment (University of Maryland)
https://lnkd.in/eB3uiHqr
For people thinking about a job switch. Smith School faculty walk you through AI across industries plus job-hunt advice.

 Intro to AI Ethics (Kaggle)
https://lnkd.in/eXcnq2DZ
Short, sharp, and honest. Covers bias, fairness, and how AI systems can quietly go wrong.

 ChatGPT Prompt Engineering for Developers (DeepLearning.AI)
https://lnkd.in/e5k4T4gV
Taught by Andrew Ng and OpenAI's Isa Fulford. Hands-on, 1.5 hours, basic Python helpful.

 CS50's Introduction to AI with Python (Harvard)
https://lnkd.in/eBRtVDUy
The deep one. Build real AI projects in Python - search, neural nets, language models. Free certificate through Harvard OCW.