The Interval at Long Now

06/20/2026

Wise words from our wise one, Shawn. If you need a pep talk, you know where to find him.

06/12/2026

The gimlet has been maligned for decades, says Ty Caudle, our beverage director, as a result of artificial ingredients and rushed preparations. The Interval recipe has corrected those deficiencies by using navy strength gin infused with lime oil and slowly filtered over three days. The resulting lime cordial is stirred (rather than shaken) to create a perfect pearlescent finish.

Our Navy Gimlet was just named best in the city by , and included on this exceptional list which maps the best and most storied bars in the city. It’s an honor to be included.

Check it out here:
https://na2.hubs.ly/H0642M50

05/28/2026

"I saw my first Whole Earth Catalog in a bookstore. I opened it up and it was like, ‘This is for me. He's talking to me. This is exactly everything that I'm interested in.'"

Kevin Kelly, Long Now board member and founding editor of Wired magazine, talks to Substack about long-term thinking, technoptimism, and how he helped shape the early internet. Plus, it’s filmed in a beautiful location if we do say so ourselves.

The radical optimist on starting Wired, stories from the early internet, originating 1,000 True Fans, and why the only way to steer technology is to use it

05/12/2026

Need a new excuse to visit The Interval this month? May’s Short Here is the Velvet Fedora, described as “the whiskey cousin of a margarita,” and a riff on the Ninth Ward.

The Ninth Ward is traditionally a spicy, citrus-forward cocktail made with bourbon, and named after the eastside district of New Orleans. John swapped the bourbon for the floral, velvety notes of Japanese whisky, creating something refreshing and exceptionally smooth.

Ingredients:
Nikka Days Japanese whiskey
Velvet Falernum
Elderflower liqueur
Creole bitters
Elderflower salted rim

On the menu through the end of May.

05/11/2026

This month’s Short Here cocktail is the Velvet Fedora. John describes it as the whiskey cousin of a margarita, and a riff on the Ninth Ward.

The classic Ninth Ward recipe uses bourbon, which John swapped for the floral, silky notes of Japanese whiskey creating a refreshing, super smooth result.

Ingredients:
Nikka Days Japanese whiskey
Velvet Falernum
Elderflower liqueur
Creole bitters
Elderflower salted rim

On the menu through the end of May.

05/08/2026

Most companies operate under the rule of shareholder primacy, a framework that prioritizes short-term financial gains above the needs of employees, customers, and the planet.

Why are all businesses ruled by this logic? says it's time time to rebel.

Watch his full Long Now Talk at the link in bio.

05/04/2026

An orrery takes the vast timescales of planetary orbits and compresses them into relative motion. This was mindboggling technology in the early 1700s.

The gear ratios encode the real astronomical relationships (e.g. Earth takes 365 days to orbit the Sun, Mars takes 687 days, Jupiter takes ~12 years) so when the gears are cranked the viewer experiences all the planetary timescales at once, with the outer planets circling slower and the inner planets spinning faster.

The orrery was an important breakthrough for long-term thinking. The ability to visualize planetary movements in relation to ourselves reminds us that we live inside systems that are intricate, ordered, and interconnected.

Drop by Long Now headquarters at The Interval to see the beauty and precision of an orrery in person.

04/28/2026

Ever tasted gin from a tree that lives 5,000 years?

Our Bristlecone Gin, crafted by our friends at St. George Spirits, was developed exclusively for The Interval’s Bottle Keep. Its botanicals and juniper berries are wild foraged from Long Now’s Bristlecone Preserve in Nevada, home to some of the world’s oldest trees.

St. George Spirits was founded in 01982, making them one of the first craft distilleries based in the USA, and we’re so lucky to collaborate with them. They're based just across the Bay in Alameda, CA.

Master Distiller Lance Winters says, “You can crack open a bottle of our stuff a hundred years from now and it’s going to smell the same way it did as when we distilled it. We’re able to capture an olfactory slice of time.”

You can find more of their fine work on The Interval spirits menu: Botanivore and Terroir gin, green chile vodka, and single malt whiskeys. If you're interested in having your own bottle keep of bristlecone gin, learn more about the program here: https://na2.hubs.ly/H057Xql0

04/23/2026

Thank you to everyone who attended our Long Now Talk at The Interval with mathematician and machine learning researcher Nina Miolane and science historian Claire Isabel Webb. They explored the question of consciousness from an unexpected direction: geometry.

Geometry is the most ancient branch of physics, Miolane said. It’s the language we use to describe the curvature of spacetime and the general relativity of the universe. Might it also map the universe inside us?

Stay tuned, the full Talk will be released on YouTube next week. Huge thanks to our partners for a magical evening.

Photos by Anthony Thornton.