An archeologist’s quest to find seafood’s place on the ancient Mediterranean menu By Paul Greenberg / Hakai Magazine / Dec 18, 2022
Debunked: Vitamins and supplements won’t keep mosquitos from biting you By Matan Shelomi / The Conversation / Dec 10, 2022
Is white meat better than dark meat? There’s no wrong answer. By Jocelyn Solis-Moreira / Nov 24, 2022
Italian chefs are cooking up a solution to booming jellyfish populations By Agostino Petroni / Hakai Magazine / Oct 25, 2022
Meals catering to different health needs could help save lives—and billions of dollars By Laura Baisas / Oct 17, 2022
The FDA investigated the ongoing baby formula shortage. Here’s what it found. By Jocelyn Solis-Moreira / Sep 25, 2022
Two decades-long studies link ultra-processed foods to cancer and premature death By Laura Baisas / Sep 2, 2022
It takes about 120,000 calories to finish the Tour de France By John Eric Goff / The Conversation / Jul 1, 2022
Do you need a daily multivitamin? Probably not, says national health task force. By Jocelyn Solis-Moreira / Jun 23, 2022
Scientists create a small, allegedly delicious piece of yeast-free pizza dough By Sara Kiley Watson / Mar 25, 2022
We don’t know if artificial food dyes cause health risks By Lorne J. Hofseth/The Conversation / Dec 14, 2021
How do you track a salmonella outbreak? A data journalist followed the DNA trail to slaughterhouses. By Irena Hwang/ProPublica / Nov 15, 2021
How protein came to dominate the American diet By Hannah Cutting-Jones/The Conversation / Oct 21, 2021
There’s one magic substance that will help with America’s gut problems By Claire Maldarelli / Aug 2, 2021
Use these commonsense rules to avoid food poisoning By Ruth S. MacDonald/The Conversation / Jul 24, 2021