Following on from my previous comments, I agree that for big concerts, recording sessions etc., performers should be somewhat careful if or how much they drink. On the other hand I'm one of those folkies who is more likely to be found in a bar-room singaround or musician's session. Let's not forget that most of the material (at least that from the British Isles) would have traditionally been performed in close proximity to the demon drink. Perhaps the alcohol was the equivalent of atomic radiation producing the mutations that became the most survivable. Do we really want to sterilized our music and distance it from it's roots too far? Will it still have any pretence to being Folk Music? The gigs that Linda and I do tend to be Folk Clubs and these days more often in pubs with no club involved (they usually pay more !). I will probably get through 3 or 4 pints of ordinary (< 4%) draught bitter and Linda 2 or 3 pints. In very hot thirsty weather the quantities might be somewhat increased. We enjoy our singing and judging from our re-booking rates so do our audiences. Yes I deplore EXCESS drinking, but I get fed up with all the people who suggest that NO DRINKING should be the rule. I wonder what the turn-up at Stony Stratford would be if it was planned as a DRY event - there's probably more reference to booze than Folk Music on the thread !