Defining “tobacco use” for cigar smokers

Sarah Kliff has two very interesting articles at The Washington Post this week about the Affordable Care Act and tobacco. In the first, she looks at how the law prohibits or limits insurance companies charging higher prices to higher risk clients, with one key exception: They can charge smokers up to 50% more. Interestingly, anti-cancer groups and tobacco companies have teamed up to oppose this provision, though obviously for different reasons.

Her follow-up post examines the under-the-radar question of how the government should define “tobacco user” for health insurance purposes:

[...] the law says nothing more about what counts as “tobacco use.” And that’s a hard factor to regulate: Unlike age, where subscribers have one definite birth date, the idea of who counts and doesn’t count as a tobacco user is really fuzzy. Enter the regulators!

The impact on the cost of insurance for smokers could be huge, especially for those with lower incomes:

For a low-income American faced with the surcharge, their premium could jump from $708 to $3,308. That jump is larger than 50 percent due to the fact that the base premium gets a federal subsidy, while the tobacco surcharge does not.

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Regardless of whether this is good policy, it’s clear that frequent smokers of cigarettes should count as tobacco users. But what about people who only smoke an occasional cigarette socially? Or enjoy an infrequent cigar? Or people who use other forms of tobacco entirely? These users have very different risk profiles, but the law could treat them equally. This would put them in the difficult position of either paying exorbitantly for health insurance or lying about their status, the latter option putting them at risk for losing coverage.

Health and Human Services has invited comment on what questions should be asked of insurance applicants to determine whether they count as tobacco users. Kliff mentions a few suggestions, all of which inquire about use within a given period of time:

The Campaign for Tobacco Free Kids argues that it should be defined as smoking within a set amount of time.

“The Department will need to determine a period that is not so short as to allow allow a person to identify himself or herself as not a tobacco user if he or she ‘quit’ the day they applied for health insurance but not so long as to include people who have actually quit,” the group writes in public comment.

America’s Health Insurance Plans, which represents most health insurance companies, proposes a two-part question: “Have you used tobacco in the last twelve months?” and “Are you currently using tobacco products?”

These suggestions simply reframe the question, grouping people into smokers or non-smokers/quitters. They don’t address casual use. A casual cigar smoker would have to answer yes to both questions posed by America’s Health Insurance Plans. Twelve months is a long time! Should someone who enjoys an occasional cigar have to pay 50% (or more) higher on their insurance premiums, the same penalty faced by pack-a-day smokers?

A sensible definition would address not only recency of tobacco use, but also frequency within that time period (and possibly the form of tobacco used). Unfortunately, this consideration doesn’t appear to be part of the current discussion. That oversight, along with the looming threat of FDA regulation and calls for higher tobacco taxes, is one more item that could make this a tough year for the cigar industry.

Related: Here’s my article from The Atlantic a couple months ago arguing for a different approach to tobacco regulation. And at Quora, I reference some of the research comparing the risks of cigars and cigarettes.

Mixology Monday: Inversion

Hopped Up Nui Nui -- traditional recipe + 1 oz IPA.

It’s a good thing Mixology Monday has been revived or I might not have posted a new cocktail at all this month. The theme for February is “Inverted.” Host Putney Farm explains:

A while ago, while researching Julia Child’s recipes, we noticed that she was well-known for enjoying “upside-down” or “inverted” Martini’s (God bless her). This is a version of the classic cocktail that swaps the ratios of gin and vermouth, turning the Martini into something of a “long drink”. And if you are cooking for hours at a time (or gardening with a cocktail- something we highly recommend), the Inverted Martini is a very tasty drink.

We wondered if we could apply the same “inverted” approach to Mixology Monday and, at first, didn’t think it would work. But then we asked ourselves, what does “inverted” really mean? Well, here is the definition:
-
To turn inside out or upside down
To reverse the position, order, or condition of
-

Hmm…it appears that the definition is pretty broad. It seems that “inverted” really just means something “flipped on its head”. And that can mean almost anything, and leaves plenty of room for creativity. So we are going with the “inverted” theme. You can invert the ratios of spirits, liqueurs or bitters in a cocktail, but we suggest you go beyond that and “invert” whatever you want. Spirits, name, ingredients, proof, color, geography, garnish and glassware are all fair game. An apéritif made with Navy-Strength booze? Give it a try. A beer-based cocktail that tastes like champagne? Sure. A clear Manhattan? Worth a shot (and good luck with that). The only thing we expect is the unexpected. Have fun.

No ideas were springing to mind for this one, so I mentioned the prompt to my fellow bartender at Metrovino, Kj DeBoer. He came up with the solution in no time. Deschutes Brewery, he noted, makes a beer called Inversion IPA. Brilliant! I could “invert” a drink by adding Inversion IPA to it.

But which drink to choose? I thought immediately of tiki cocktails, which I view as prime candidates for the addition of beer. Tiki drinks are characterized by their use of rum, fruit, and big, spicy flavors. I like them, but I can usually only do about one per night before I’m ready to move on to drinks with more bitter elements. Hoppy beers are a great way to add bitterness to tiki drinks: They give the drinks backbone, hops play well with citrus, and shaking beer with the other ingredients makes for a frothy head, creating a velvety mouthfeel.

For this Mixology Monday, I decided to try adding Inversion IPA to the Nui Nui cocktail. This is one of the tiki drinks I gravitate to when it’s on the menu, offering bold, spicy flavors. Beachbum Berry credits it to Donn the Beachcomber’s Mandalay Bar at the Colonel’s Plantation Beefsteak House in Hawaii, circa 1958. My only addition is the beer, and I shake it rather than blend it.

2 oz amber rum
1 oz IPA
1/2 oz lime juice
1/2 oz orange juice
1/4 oz cinnamon syrup
1/4 oz Donn’s Spices #2
1 dash Angostura bitters

Shake with ice and strain into a glass filled with crushed ice. Garnish with an orange peel or cherries.

You can make your own syrups, but I’m lazy and live in Portland so I use those commercially available from B. G. Reynolds. For the rum I used El Dorado eight year, which may be overkill and isn’t traditional, but it sure is good. Feel free to substitute other IPAs if not constrained by a Mixology Monday theme.

Playing catch up

It’s been a while since I’ve posted. A few things that have come up in the past few weeks:

For Drink Portland, I took a look at three new rye whiskeys that have entered the market.

Year of Aquavit: EcoSalon is on board.

Department of Unlikely Coverage: Gizmodo discovers the Bone Luge. A very in-depth article!

The Oregonian gave Metrovino our first major review since Chef Dustin See took over in the kitchen and gave us high marks.

Reform Oregon’s smoking ban

An Oregonian editorial last week was refreshingly libertarian, calling for same-sex marriage, tuition equity for some undocumented immigrants, restraint on gun control, and even opposition to the state’s smoking ban. I sent in a letter about the last item, which they published today:

The Jan. 12 libertarian-leaning editorial “Protect and expand personal freedom: Agenda 2013″ was a breath of fresh air, especially in regard to our state’s excessively stringent smoking ban.

Current law makes few exceptions for businesses that cater to smokers, making it essentially illegal for entrepreneurs to open new cigar bars or smoking lounges even in stand-alone tobacco shops. Regardless of whether one supports a broad smoking ban, it’s difficult to justify forbidding these businesses to open.

Sensible reform would replace the current exemptions, which apply only to venues that have been grandfathered in, with objective guidelines that would allow both existing and aspiring business owners to offer smokers an indoor refuge.

As I reported in the Oregonian in 2011, the promised decline in heart attacks that the smoking ban was supposed to usher in never developed.

Mixology Monday: Fortified Wines

Though the tradition was on hiatus for a few months, Frederic from Cocktail Virgin Slut has thankfully revived Mixology Monday. Hosting for January is Jordan Devereaux of Chemistry of the Cocktail. The theme is fortified wines:

These wines held an important place in the ur-cocktails of punch and have continued on in cocktails proper, the personal punches of the past several hundred years. Though less common nowadays, sherry, port, and, to a lesser extent, madeira and marsala, all find their way into various mixed drinks. [...] For this month’s Mixology Monday, I’d like to see what you all can do with these versatile wines.

Working at Metrovino, where the cocktail list is always in the shadow of our massive selection of wines by the glass, mixing with fortified wines comes naturally. From Sherry Cobblers at brunch to the PX Flip for dessert, cocktails made with sherry or port appear frequently on our menus.

The Adonis is not one from our list, but it’s one of the most pleasing aperitif drinks I know. Its recipe is given in The Savoy and I believe dates from the 1800s.

1 1/2 oz dry sherry
3/4 oz sweet vermouth
1 dash orange bitters
orange peel, for garnish

Stir with ice, strain into a cocktail glass, and garnish with an orange peel.

For a bit more background, also see my article from Culinate about sherry cocktails or check the sherry category of this site’s cocktail archive.

Updating the Ethan Allen

Way back in 2009, I came up with a drink for the Great American Distillers Festival that used smoke apple puree and apple cider gastrique. We served it at Carlyle and Metrovino (then-Carlyle chef Jake Martin had the idea for the smoked apples), but the ingredients were always improvised and we never had a definitive recipe.

This weekend I was cooking with my friend Paul Willenberg and he mentioned that he was borrowing a smoker. This seemed like the perfect opportunity to revisit the drink and simplify the recipe, omitting ingredients like smoked butter that we’d used to smooth out the puree in the past. What we came up with is direct and works very nicely. Check it out here.

Links for 1/7/13

Gary Becker and Kevin Murphy take to the pages of The Wall Street Journal to call for ending the War on Drugs.

A former anti-GMO activists provocatively recants.

Baylen Linnekin looks at the continuing difficulties faced by the FDA and restaurant chains trying to comply with new menu labeling laws.

Josh Barro Evan Soltas argues that increasing the earned income tax credit would be more effective than increasing the minimum wage.

A defense of e-cigarettes in The Guardian.

I’d once planned an April Fools Day post featuring a “Mile High Manhattan” fat-washed with Rocky Mountain oysters. Wynkoop brewing has beaten me to it, but for real.

Mexican Turnover

Mexican Turnover.

I’d completely forgotten about this drink until today, when Frederic from Cocktail Virgin Slut mentioned it in one of his year-in-review posts. I came up with this to round out the tequila chapter in the out of print Cocktail Collective, and making one tonight I’m happy to say that I still like it. It’s yet another cocktail inspired by the Alto Cucina, albeit with very different proportions.

1 1/2 oz anejo tequila
3/4 oz dry vermouth
1/2 oz Cynar
1/4 oz St. Germain
orange peel, for garnish

Stir with ice and serve up, garnished with a twist of orange peel.

2012 blog in review

As is annual tradition, here’s a look at this site’s most popular posts, referrals, and searches. Traffic is up slightly this year according to Google Analytics, with 96,344 visits compared to 91,504 in 2011. As measured by SiteMeter, the numbers are 109,911 and 105,669, respectively. All the stats below come from Google.

Interestingly, the percentage of traffic coming from search dropped from 62% last year to 50% this year. Referrals from other sites rose from 21% in 2011 to 33%. Direct traffic remained almost exactly the same at 17%. The biggest factor in the change appears to be continued growth in sharing on social media and Reddit.

I had hoped that this might be the year that the camel cricket post is unseated from the top slot. Alas, it’s not to be. The stapler post, a gift that keeps on giving, moved up to number two. Only two posts from this year made the top ten: A cocktail named after the Pigou Club and a review of Tyler Cowen’s book about food, showing the importance of the econoblogger demographic.

Top posts of 2012
1. Camel crickets invade DC
2. The stapler’s secret
3. How to get rid of camel crickets
4. An Economist Gets a (Zero Martini) Lunch
5. Virginia ABC gets slightly less archaic
6. Made in Oregon, stolen by Portland
7. Get sweet on liqueurs
8. Miracle fruit — I’m a believer!
9. My coffee smells like tuna fish
10. Finally, sampling miracle fruit tablets

As in previous years, camel crickets dominate the top search keywords. The most surprising appearance on the list is the Norwegian town of Haugesund, which is mentioned briefly in a post from 2005. Amazingly, 736 different search phrases that include the word “stapler” brought people to this site, including questions like “what does stapler do” and “what does a stapler looks like?” These people lead lives that are either far more boring or far more exciting than I can possibly imagine. “Sex at Starbucks,” “neuticles for humans,” and “what to mix with MD 20 20″ are other intriguingly or depressingly common search phrases. If included, my own name would come in at number three.

Top search referrals of 2012
1. how to get rid of camel crickets
2. weird fish
3. camel cricket
4. Portland Oregon
5. Haugesund
6. French vermouth
7. coffee bitters
8. shaker
9. spider cricket
10. Ayn Rand Medicare

There are no major changes to the list of top ten countries from which people visit, with the exception of Sweden knocking Spain off the list. At the city level, visitors from New York surpassed Portland, London rose in the ranks, and Boston replaced Philadelphia.

Top visitor countries from 2012
1. United States
2. United Kingdom
3. Canada
4. Australia
5. India
6. Germany
7. Philippines
8. Netherlands
9. France
10. Sweden

Top visitor cities from 2012
1. New York
2. Portland
3. Washington
4. London
5. Chicago
6. San Francisco
7. Seattle
8. Los Angeles
9. Boston
10. Houston

There are a lot of changes among top referrers, with social media remaining strong and Reddit taking the top slot (thanks primarily to multiple Redditors discovering the stapler post). Google Plus came in at 29th. Econobloggers show well in this list too.

Top non-search referrers for 2011
1. Reddit
2. Facebook
3. Gojee
4. Twitter
5. Marginal Revolution
6. The Hairpin
7. Liquorious
8. Greg Mankiw’s Blog
9. 12 Bottle Bar
10. Lifehacker

For what it’s worth, I have a couple weeks of data for the cocktail section of the site. I’m hoping that this will get a lot more search traffic in the coming year; as of now, search accounts for just 7% of the visits. The most popular recipes so far are as follows.

Top recipes from the cocktail section 2012
1. Averna Stout Flip
2. Hot Buttered Chartreuse
3. Aquavit Hot Toddy
4. Amsterdam Hot Chocolate
5. Hot Caipi
6. Menta e Cioccolato
7. PX Flip
8. Clubland
9. Van Houten
10. Spiced Plantain Syrup

As always, thank you all for reading, and I hope you have a fantastic 2013.

Miscellaneous year end list 2012

Best new bar: Bellocq at the Hotel Modern in New Orleans. Pick any spirit you like from their modest but well-curated selection and they’ll craft a cobbler with it. The cobbler is an underrated drink and it’s very cool to see Bellocq revive it. (Opened December 2011.)

Best new spirit: Gamle Ode dill aquavit. I tasted many aquavits with many people in the second half of this year, and Gamle Ode was a consistent standout. Its dill aroma is spot on and it sips very nicely from the freezer or mixed into a simple Collins. Distribution is currently very limited but will hopefully expand.

Best bartending experience: Brewing Up Cocktails Spirited Dinner in New Orleans. 240+ cocktails in four courses, half of them using eggs, cranked out with the help of my collaborator Ezra, Andrew and Amanda from Seattle, and one very big immersion blender.

Best drinking experience: Sipping Scotch on the dock at my family’s place in the Michigan Upper Peninsula for the final time. I’ve visited every summer since birth, but we sold the place this year.

Most memorable dining experience: Prince’s Hot Chicken Shack in Nashville.

Most memorable dish: A tom kha mousse kind of thing frozen with liquid nitrogen from Uchi/Uchiko at Feast Portland’s Night Market. It cast off pieces of itself like some kind of explosive geologic event while deliciously capturing the flavor of a classic Thai soup.

Best overall dinner: Restaurant St. Jack in Portland.

Favorite travel destination: Los Angeles.

Best magic performing experience: Successfully pulling off the Cups and Balls on the street. It’s a classic of magic with difficult angles in an uncontrolled environment. The situation was not often right to attempt it, and on a couple occasions it failed. Getting it right, however, is immensely satisfying.

Best reading experience: Arguably, the final anthology of essays from Christopher Hitchens. I know of no other writer who’s as consistently challenging or capable of making such a broad array of topics interesting. (Published in 2011, but I just recently picked it up.)

Best economics and policy book: A Capitalism for the People, Luigi Zingales. Briefly reviewed here.

Cocktail and spirit prediction for 2013: It’s hard to top last year’s Bone Luge prediction, but I’ll give it a shot: Aquavit. I’m obviously doing my own part to promote it, but there are other reasons to expect the spirit to become increasingly popular. Small distilleries need to generate revenue by making products that they can release with little or no ageing. Gin and vodka are the usual choices, but both of these markets are very competitive. The aquavit market is uncrowded and offers great opportunities for creativity with new botanical profiles. This is complemented by growing interest in the “New Nordic” cuisine.

A couple years ago, the only two domestic aquavits in constant production that I am aware of were Krogstad and North Shore. Now there is also the aged Krogstad, Sound Spirits, Gamle Ode, and a limited release from Bull Run. In 2013 I predict more new aquavits and more bartenders discovering the spirits’ versatility in cocktails.

When candy cigarettes are outlawed…

A city inspector in St. Paul spent his time last week seizing contraband candy cigarettes from an old-time soda shop and threatening the owners with a fine if they sell the sweet treats again:

Lynden’s, on Hamline Avenue near Cretin-Derham Hall High School, said a city inspections official came in last week and gave the shop a warning and added that a misdemeanor citation — with a $500 fine — would be next if the non-carcinogenic confections continue to be sold.

There are legitimate reasons why one may not want to sell candy cigarettes, but a law banning the products seems excessive. Thank local anti-smoking groups for putting the law into place:

The ordinance was championed by a group of St. Paul teenagers working with the Association for Nonsmokers-Minnesota, which educates youth groups and individuals who want to lobby for anti-tobacco policies.

You’ve gotta get them hooked on banning things when they’re kids if you want them to continue banning things as adults.

[Via BoingBoing.]

2012: Year of the Bone Luge

In last year’s miscellaneous year-end post, I predicted that 2012 would be the Year of the Bone Luge. And boy, was it ever. The strange, fun, silly, messy drinking ritual expanded beyond its Portland roots to travel the world this year, culminating with a Bone Luge on national TV from none other than Anthony Bourdain. Said Bourdain of the luge, “I am aware of this practice by the way. It is extremely antisocial and against all standards of decency, so we should probably do it.”

Not everyone embraced the luge so happily. As Gothamist described it, Bone Luge is “the new drinking fad food lovers love to hate.” A look back at the year in luging:

The Bad

In their year end round up of drinking, two of the four writers at Food Republic name the Bone Luge the “worst trend of 2012.

“Food writers of America: Let’s all stop this bone luge thing before it starts shall we? Show of hands?” tweeted food and drink writer Jordana Rothman upon learning of the trend, joined in by CNN Eatocracy editor Kat Kinsman.

Anna Brones was skeptical, though I think she may come around: “When someone offers you some bone marrow and tequila, feel good about saying no.”

“It was one of those cocktail microtrends that seemed somehow dated and irritating within days after I first learned about it — even while it sounded kind of alluring,” concedes Cocktails & Cologne.

Sam Sifton, national editor at The New York Times, would totally do it: “This is a violation. I mean, to be clear, I would totally do it. But it’s still a violation.”

The Good

Tasting Table was ahead of the curve: “Odd? Most definitely. Delicious? Absolutely. [...] This is one downward spiral we heartily sanction.”

Andre Darlington knows what’s up: “… bone luging has been fueled by the need to bring humor to a craft cocktail movement has been in danger of collapsing under its own weight. It was time to bring fun back, and the bone luge has offered the perfect blend of foodiness and silliness.” He even went on to host a Bone Luge Brunch!

“In my limited experience, ‘the bone luge’ lends an epic quality to an otherwise ordinary afternoon,” says Atlantic writer Conor Friedersdorf.

Could Bone Luge actually be good for you? Sort of, writes Elizabeth Nolan Brown: “The bone luge may remain a novelty, but it sounds like there are some good reasons to consider adding more bone marrow or bone broth to your diet, if you’re into that sort of thing.”

Hanna Neuschwander of Portland Monthly is on board: “The marrow didn’t overwhelm the burnt caramel flavor of the sherry, and together, they were surprisingly delicious.”

The Oklahoman brings a bone marrow virgin to Ludivine, where they endorse the pairing: “When you’re done, you can take a ride on the bone luge, which consists of pouring a half-ounce of rye whiskey and a half-ounce of sherry down the empty canal and into your mouth. Rushing down the canal, the spirits pick up salt and residue from the roasted bones for a satisfying finish to the experience.”

Wayne Curtis compares the Bone Luge to a few other fads and gives the advantage, mostly, to Bone Luge.

The Bone Luge must be a refined practice if Wine Enthusiast is willing to cover it.

The Bone Luge and Tebowing meet at Euclid Hall in Denver, Colorado.

Angus Winchester brings the Bone Luge to Moscow and St. Petersburg: “…it’s a Primal thing… hunter and gather meets drinker.”

The Drink Nation visits Portland and gives the luge its seal of approval. (Also: Where to luge in Portland.)

Look ma, I’m on TV!

The Pescetarian

Crab leg luge with late harvest riesling.

Halibut spine luge at Riffle in Portland.

The Vegetarian

Cucumber Luge: “Vegetarians want to drink booze out of random vessels, too.”

Tofu luges were spotted in Vancouver, Canada and in the home of spirits writer Camper English.

The Future

Bone Luge seems in no danger of fading away. Embrace the bone. Take the luge to a restaurant near you.

Updates

Madison food writer Lindsay Christians gives Bone Luge the nod in her Best of 2012 list: “Madison’s brush with the bone luge was brief, but highly entertaining. At a brunch held at L’Etoile, we got fancied up to scoop the marrow ‘meat butter’ out of a couple of bones, then poured sherry down the chute. It was neither attractive, clean nor polite, but my fellow bone lugers will back me up when I insist: it tasted great.”

Seven cocktails for the holidays

Menta e Cioccolato

One of the nice things about the new cocktail archive is that it makes it easy to round up recipes. Here are seven drinks for your holiday imbibing:

Amsterdam Hot Chocolate — A commenter on this site recommended serving genever with hot chocolate after enjoying it on a winter day in Amsterdam. Here it’s complemented with Grand Marnier and Chartreuse.

Hot Buttered Chartreuse — Speaking of Chartreuse, put your rum aside and use your spiced hot butter batter for this.

Hot Caipi — In Germany they like Caipirinhas so much that they serve them hot in the winter. Here’s how to do it.

Averna Stout Flip — Flips and dark stouts are perfect this time of year. Here’s a drink that combines the two.

PX Flip — This flip balances the rich sweetness of PX sherry with a half ounce of Angostura bitters.

Menta e Cioccolato — Another great addition to hot chocolate is Branca Menta, the minty cousin to Fernet-Branca.

Aquavit Hot Toddy — Barrel aged aquavit and the spice notes in Swedish punsch make this a very interesting hot drink. You might have to do some shopping for this one, but it’s worth it.

New cocktail section

I’m launching a new section of the site today devoted entirely to cocktail recipes. I’ll continue updating this blog exactly as I always have with whatever topics are of interest to me, including documenting drinks. The new section complements the blog, presenting recipes in a way that’s user and SEO-friendly. Read the introduction and check out the site, including another new drink from Aquavit Week, the Aquavit Hot Toddy pictured above.

What I’ve been drinking

Wigle’s Ginever — Not genever, Ginever! Wigle is a recently opened distillery in Pittsburgh, Pennsylvania, and one of their first offerings is a genever-style spirit (they call it a “genever-style gin,” but you know where I stand on that). I’m always happy to see people take an interest in genever, and even happier when someone does it well. Wigle’s combines assertive flavors from juniper and other botanicals with a very pleasant maltiness that comes through in cocktails. At 94 proof, it packs a bit of heat, too. Distribution of this spirit is limited, but if you find a bottle it’s a worthy addition to the liquor cabinet.

Shellback Rums — “Shellback” is a nickname for sailors who have crossed the equator. It’s also the name for a new line of rums from Gallo. Distilled in Barbados, the silver is very smooth with big notes of vanilla. The spiced rum adds other flavors while keeping vanilla at the forefront. In Oregon these are priced at $15.95 and $16.95, respectively. These are both good values, and I may end up bringing the silver into my bar.

Temperance “Regnig Dag” Aquavit — I had heard Bull Run was making a new aquavit, but I didn’t know anything about it until right before our Aquavit Week at Metrovino. Their “rainy day” aquavit is flavored with anise, caraway, and coriander, and is barrel aged. For the time being, it will be available only at the distillery in 375 ml bottles. This is one of the best aquavits I’ve tried and I highly recommend picking one up.

Save the stogies

My forthcoming article that I’ve alluded to a couple times this week is now up at The Atlantic:

If a time traveler from the early 1990s were to arrive in the U.S. bars and restaurants of today, what would notice first? Perhaps that the food has become more interesting and varied, or that a perplexing number of diners are photographing it with their remarkable phones. The most obvious change, however, might register on the nose: the nearly complete absence of indoor smoking.

California implemented the United States’ first modern statewide smoking ban in 1998. Today twenty-nine states and 703 municipalities require bars and restaurants to be smoke-free, according to data maintained by the Americans for Nonsmokers’ Rights Foundation (North Dakota brought the tally to thirty states this month). Tobacco use has been banished from our culinary radar along with the question “smoking or non?” Most of us don’t miss it. Yet as a slew of new bans, taxes, and regulations drive smoking to the peripheries of society, it’s worth giving tobacco another look.

Read the whole thing. And for more context on some of the arguments, see my recent posts about the effects of new tobacco taxes and the failure of the FDA to establish an effective regulatory regime.

Incentives matter, tobacco taxes edition

One of the topics I’ve been researching for a forthcoming article is the effect of the higher tobacco taxes imposed by the Childrens Health Insurance Program Reauthorization Act (CHIPRA). CHIPRA raised tobacco taxes across the board but it didn’t raise them equally; some products were hit harder than others. The most relevant disparities are between roll-your-own (RYO) tobacco and pipe tobacco, and between small cigars and large cigars.

Before CHIPRA, pipe tobacco and RYO were both taxed federally at $1.10 per pound. After CHIPRA, the former increased to $2.83 while the latter increased to $24.78. Since the two products can be treated as substitutes for each other, this naturally led to manufacturers and consumers shifting to products labeled as pipe tobacco for use in rolling cigarettes. A similar shift affected the cigar market, where it became advantageous for some producers of small cigars to slightly increase the weight of their products to qualify as large cigars. (Direct comparison of taxes on small and large cigars is complicated by the fact that small cigars are taxed by weight and large cigars by value.)

I knew that these market distortions were occurring, but I didn’t realize just how substantial they were until reading a report from the General Accounting Office (PDF) from earlier this year on the effects of CHIPRA taxes. Here in two charts is a dramatic illustration of unintended consequences at work:

At first glance this may look like booming business for producers of pipe tobacco and cigars, but of course that’s not what’s happening. The changes are almost entirely nominal. Yet since they reduce tax receipts for the government, the pressure is on now to fix the disparity by raising taxes yet again. This would be another blow to producers of traditional pipe tobacco and large cigars, as well as the retailers who sell their products.