When I'm not abroad excavating, I can be found at bars throughout the South Loop, where I live, and all across Chicago, studiously writing my dissertation on Near Eastern Archaeology. I enjoy the robust flavours of heavily peated, heavily sherried, non-chillfiltered, and cask-strength Scotches as well as crisp ryes and bold, rye-heavy bourbons. I'm currently preparing a class at my university for next quarter entitled “Drinks and Drinking Cultures in the Ancient Near East,” which will focus on the origins of alcohol production and its significance in the development of early social complexity.
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