As my friends and I were nearing Kampala, Uganda, I spotted something unexpected. A concrete skateboarding park located next to the road we on. According to my friends, it was only recently completed.
Skateboarding Park Located north of Kampala on the Jinja Road
The Concrete Park Appears to Be Professionally Designed and Well Constructed
Our driver pulled off the road, and I walked back to take a few photographs. Not only were there quite a few skateboarders, but there was also a sizable crowd watching. This is the first skateboarding park that I have seen in Uganda. It appears to be professionally designed and well constructed. I need to find out more about it. Providing more skateboards might be a fun opportunity.
By Andrew Curry, Writer 
People drank the stuff (alcohol) for the same reasons primates ate fermented fruit: because it [made them feel good and because] it was good for them. Yeasts produce ethanol as a form of chemical warfare–it’s toxic to other microbes that compete with them for sugar inside a fruit. That anti-microbial effect benefits the drinker. It explains why beer, wine, and other fermented beverages were, at least until the rise of modern sanitation, often healthier than drinking water.
What’s more, in fermenting sugar, yeast make more than ethanol. They produce all kinds of nutrients, including such B vitamins as folic acid, niacin, thiamine, and riboflavin. Those nutrients would have been more present in ancient brews than in our modern filtered and pasteurized varieties. In the ancient Near East at least, beer was a sort of enriched liquid bread, providing calories, hydration, and essential vitamins.
 National Geographic, Feb 2017, p. 45
By Andrew Curry, Writer 
From our modern point of view, ethanol has one very compelling property: It makes us feel good. Ethanol helps release serotonin, dopamine, and endorphins in the brain, chemicals that make us happy and less anxious.
To our fruit-eating primate ancestors swinging through the trees, however, the ethanol in rotting fruit would have had three other appealing characteristics:
- It has a strong distinctive smell that makes the fruit easy to locate.
- It’s easier to digest, allowing animals to get more of a commodity that was precious back then: calories.
- It’s antiseptic qualities repel microbes that might sicken a primate.
Millions of years ago one of them developed a taste for fruit that had fallen from the tree. Accord to Nathaniel Dominy, a biological anthropologist at Dartmouth College:
Our ape ancestors started eating fermented fruits on the forest floor, and that made all the difference. We’re preadapted for consuming alcohol.
 National Geographic, Feb 2017, p. 39