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Selected Work
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'I was part of the dark era of cycling. I think the sport is in such a better place now' - George Hincapie on the future of road racing in America
Road racing in the United States isn’t what it used to be. Gone are the days when WorldTour riders travelled from Europe to the United States for world-class stage races.
“It’s kind of disappointing to see all those races gone,” says Georgie Hincapie.
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The Landscape of Gravel Racing Has Changed Dramatically. Is There Room for Smaller Races?
The landscape of gravel racing is dramatically shifting.
As the sport moves towards more regulations, more prize money, and more professionalization, it’s hard to not think back to the formative days of gravel. Gone are the days of finding a group of friends and riding 200 miles, self-supported, through Kansas’ Flint Hills, embracing the chaos of an unknown adventure, just for fun.
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Inside the Barista Battle
As I walked around the venue, the grinding of coffee beans was very much a part of the cacophony of the clicking of freehubs, indistinguishable chatter of cycling enthusiasts, and jumble of music. At times, the air felt thick with the aromatic smell of freshly ground beans being tamped down into perfectly weighed espresso pucks.
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Unbound's Historic Race
The elite women’s race at Unbound Gravel is one for the history books. From the women’s-only start, which was separated from the amateurs by 25 minutes, to the nine-women sprint finish that determined the race, everything about the 16th edition of the Kansas gravel race was unprecedented.
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Greg Van Avermaet On Racing Unbound
For Greg Van Avermaet, Unbound Gravel isn’t about building new sponsorships, earning more results, or developing his career. The 39-year-old has done all of that.
After a 17-year WorldTour campaign, which includes an Olympic gold medal and a win at Paris Roubaix, what more can you ask for?
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The Effects of Food Processing on the Archaeological Visibility of Maize
This paper explores the effects of maize processing on the carbonization and preservation of maize kernels in the archaeological record. The shift to processing maize with lime (known as hominy production in the Eastern Woodlands and nixtamalization in Mesoamerica) in ancient times had the effect of making maize more nutritious through increasing the availability of calcium, niacin, dietary fiber, and essential amino acids. Less understood is how this process of cooking maize in a lime solution affects the archaeological preservation of maize...
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