THE ATLANTIC (Jan/Feb 2014)
The archeology of beer
Dogfish Head’s ancient, hybrid brews embody a past before ale and wine became separate categories.
THE SMART SET (Jan 9, 2014)
How a number became sacred in fitness circles.
WALL STREET JOURNAL (Dec 2, 2013)
A reivew of an idiosyncatic atlas of the Crescent City.
THE ATLANTIC (Nov 2013)
The new science of old whiskey
How are bourbon makers creating cutting edge, state-of-the-art whiskey? By using Roman Empire technology. How modern science and the ancient barrel have conspird to make extraordinary spirits.
AFAR (Nov/Dec 2013)
Why does Martinique rhum taste so distinctively different? A trip to the island finds a culture of rum that's a world apart.
AMERICAN ARCHEOLOGY (Fall 2013)
The archeology of imbibing
What can you learn about the history of social drinking by digging up centuries-old shards of punch bowls and battered tankards? A whole lot, it turns out. (PDF)
ARCHITECT (Oct 2013)
How does sprawl happen — logistically speaking? A look at one of the leading firms behind the design and building of big box America.