Nathanael Johnson

Nathanael Johnson

Thought for food

Nathanael Johnson (@savortooth on Twitter) is Grist's food writer and the author of All Natural: A Skeptic's Quest to Discover If the Natural Approach to Diet, Childbirth, Healing, and the Environment Really Keeps Us Healthier and Happier.


Here’s new news about pesticides and bees

A new EPA study finds that at least one of the neonic pesticides often blamed for honeybee woes really does hurt the pollinators.


Sanders vs. Clinton on farm policy: Similar plans, differing worldviews

The two Democratic candidates support similar solutions to problems with the rural economy, but they differ over the causes.


The food writing that set my brain on fire this year

From tanking startups to banning tips, from seafood-prepping slaves to climate-protecting seaweed, these works of food journalism brightened the year.


Pie in the sky: Wood-fired pizza and air quality issues

No matter how attached we might be to that super-heated crust, the traditional ways aren't automatically the healthiest.


How Congress’ crazy omnibus spending package will change what we eat

The big new bundle of laws won't pre-empt GMO labeling by states, killed labeling of where meat comes from, and affects food in many other ways.

WTF is a GMO?

It’s practically impossible to define “GMOs”

The more you look into it, the more you find that there is no way to sensibly draw a line around a class of foods and say they contain GMOs.

Business & Technology

The next big food safety technology could be from this ancient root

People have long used turmeric to fight disease -- now there's a new way of using it to protect against foodborne illness

Don't believe the snipe

The good news about farming and the Paris climate talks

Agriculture isn't mentioned in the big climate deal. So what? The conclave did embrace major new research into how soil can soak up carbon.


Fall in love with the people behind your lettuce with this moving film on farmworkers

A new documentary provides a glimpse of what the lives of the families that produce our vegetables are really like.