Corby Kummer on the Wonders of the 'Walktail'

For cities and states loosening their drinking restrictions, a new fad is gaining popularity– and it even has its own cute little portmanteau. 

Speaking on Boston Public Radio Friday, food writer Corby Kummer explained what “walktails” are, and why they might not be such a terrible thing for communities in quarantine. 

“It’s drinking while walking!” he said. “It’s getting a takeout cocktail."

One of the benefits, Kummer noted, is the extra money it directs towards struggling bars and restaurants.

"As we all know, alcohol is where the margins are,” he said. "Alcohol, and desserts in restaurants, which people unfortunately aren’t ordering so much of.”

For those on a budget, the walktail can just as easily be made at home. Kummer also added that it can offer an additional outlet for of-age adults to socialize, all while maintaining a safe distance. 

"It’s another way of meeting your neighbors, keeping social distance, and having a drink,” he said. 
For Mass. residents, while you can’t drink outdoors, you* *can order takeout beer and wine with food orders, per a bill signed by Gov. Baker in April.

Just be sure to keep it inside. 

Kummer is a senior editor at The Atlantic, an award-winning food writer, and a senior lecturer at the Tufts Friedman School of Nutrition and Policy.