(Formerly The AV Club: Supper Club)
I have been a contributor to The Takeout since its start as Supper Club, the food section of The A.V Club. I am the site's resident physicist and author of the column "Food Science," but I also contribute to recurring columns like "Gateways to Drinkery" and write longer features on food history and culture. My full list of stories can be found on my bio page, but a few of my favorite pieces are below.
I can believe it's not butter: The rise and fall of margarine (January 2018)
Why have Americans stopped eating turtle? (August 2017)
How 100-year-old U.S. food propaganda forever changed the way Americans eat (March 2017)
Why do onions make you cry? (July 2017)
Why bottles advertising “pure water” are pure hokum (January 2017)
How do you revive soggy French fries? (December 2016)
We asked a physicist: Why can’t we put metal in the microwave? (October 2016)
Gateways to Drinkery
Climb up the pine tree of pleasure: Gin (May 2017)
Bourbon, the drink of choice at derbies and dive bars (February 2017)
At Chicago Foodies, I contributed stories across all topics, but mainly focused on cocktails, spirits and beer (and the people behind them). My full list of stories can be found on my Chicago Foodies bio page, but a few of my favorite pieces are below.