Dan Charles

Dan Charles is NPR's food and agriculture correspondent.

Primarily responsible for covering farming and the food industry, Charles focuses on the stories of culture, business, and the science behind what arrives on your dinner plate.

This is his second time working for NPR; from 1993 to 1999, Charles was a technology correspondent at NPR. He returned in 2011.

During his time away from NPR, Charles was an independent writer and radio producer and occasionally filled in at NPR on the Science and National desks, and at Weekend Edition. Over the course of his career Charles has reported on software engineers in India, fertilizer use in China, dengue fever in Peru, alternative medicine in Germany, and efforts to turn around a troubled school in Washington, DC.

In 2009-2010, he taught journalism in Ukraine through the Fulbright program. He has been guest researcher at the Institute for Peace Research and Security Policy at the University of Hamburg, Germany, and a Knight Science Journalism fellow at the Massachusetts Institute of Technology.

From 1990 to 1993, Charles was a U.S. correspondent for New Scientist, a major British science magazine.

The author of two books, Charles wrote Master Mind: The Rise and Fall of Fritz Haber, The Nobel Laureate Who Launched the Age of Chemical Warfare (Ecco, 2005) and Lords of the Harvest: Biotech, Big Money, and the Future of Food (Perseus, 2001) about the making of genetically engineered crops.

Charles graduated magna cum laude from American University with a degree in economics and international affairs. After graduation Charles spent a year studying in Bonn, which was then part of West Germany, through the German Academic Exchange Service.

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The Salt
5:33 pm
Wed July 22, 2015

Eggs Go AWOL, And Bakers Scramble For High-Tech Substitutes

The hard part of making an egg replacement product is coming up with a substitute for the protein in egg whites.
Wilson Hui Flickr

Originally published on Thu July 23, 2015 9:11 am

Strolling through the annual meeting of the Institute of Food Technologists the other day, I saw several signs offering to solve an urgent problem American bakers face. The signs advertised "egg replacement."

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The Salt
4:32 pm
Mon July 20, 2015

The Ancient City Where People Decided To Eat Chickens

Lee Perry-Gal measures chicken long bones at the zooarchaeology lab, Zinman Institute of Archaeology, University of Haifa.
Courtesy of Guy Bar-Oz

Originally published on Thu July 23, 2015 1:51 pm

An ancient, abandoned city in Israel has revealed part of the story of how the chicken turned into one of the pillars of the modern Western diet.

The city, now an archaeological site, is called Maresha. It flourished in the Hellenistic period from 400 to 200 BCE.

"The site is located on a trade route between Jerusalem and Egypt," says Lee Perry-Gal, a doctoral student in the department of archaeology at the University of Haifa. As a result, it was a meeting place of cultures, "like New York City," she says.

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The Salt
6:15 pm
Thu July 16, 2015

The Sad, Stately Photo Of Nixon's Resignation Lunch

On the day that he announced his resignation, Richard Nixon ordered cottage cheese, pineapple slices and a glass of milk.
Robert Knudsen Nixon Library

Originally published on Mon July 20, 2015 11:49 am

On the quest for cottage cheese trivia this week for my story for Morning Edition, I asked our research department for help. Researcher Barclay Walsh sent me a photo that stopped me in my tracks.

Take a look. Notice the official White House emblem on the plate. The silver platter. The sculpted ball of cottage cheese encircled by slices of pineapple, perhaps canned. The glass of milk.

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The Salt
11:03 am
Thu July 16, 2015

The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt

Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agriculture.
iStockphoto

Originally published on Thu July 23, 2015 1:52 pm

As you know, here at The Salt we've been a little obsessed with yogurt lately.

But there's a flip side to the story of the yogurt boom. What about that other product made from fermented milk that had its boom from 1950 to 1975, and has been sliding into obscurity ever since?

Cottage cheese took off as a diet and health food in the 1950s.

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The Salt
5:08 am
Wed July 15, 2015

Hey Yogurt-Maker, Where'd You Get Those Microbes?

Historic yogurt-making cultures held by Mirjana Curic-Bawden.
Dan Charles NPR

Originally published on Wed July 15, 2015 8:25 am

Yogurt is a truly living food. The bacteria that transform milk into this thick and sour food also provide a sense of mystique.

For Atanas Valev, they carry the taste and smell of his homeland, Bulgaria. "It's just the smell of the fermented milk. It's tart, tangy tart. That's what yogurt should taste like," he says.

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