Researcher and Writer in Washington, DC

Posts in category Food and Drink

The military and whiskey’s 250-year hist...

The military and whiskey’s 250-year history

KCET, a public television station in Los Angeles, published an essay by me on the U.S. army’s long relationship with whiskey. As I note, “for military men and women, whiskey holds an additional appeal beyond its glorious amber color, robust flavor and mood-alleviating powers — it may even be more American than apple pie (which […]

My New Book “Moonshine: A Global History” Now Is Availa...

My New Book “Moonshine: A Global History” Now Is Available

No matter where you go on earth, there is moonshine. It has been made from just about every imaginable foodstuff: grapes, grain, raw sugar, tree bark, horse milk and more. College students in the developed world drink it; so do day labourers in the world’s poorest slums and villages. All moonshine has two characteristics: it […]

Let It Flow: Chipping Away at the Three-Tier Alcohol Sys...

Let It Flow: Chipping Away at the Three-Tier Alcohol System

From producer to distributor to retailer to consumer—usually, that’s how it works in America. Three different sets of hands are placed on alcoholic beverages before they reach the consumer. But, this hoary old way of doing things is being eroded at the edges. The Enterprise Blog has posted my quick take on this matter—-“Let It […]

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