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.


GMO-free cereal? Middle America shrugs

Cheerios has been touting its freedom from genetic modification for months now, but General Mills says the label has not goosed cereal sales.


Cargill promises to stop chopping down rainforests. This is huge.

The agribusiness giant signs a pledge to stop contributing to deforestation worldwide -- if they're successful, the reductions in carbon pollution are on par with taking all the cars in the world off the road.

Dry Me a River

A kayak trip down the hardest working river in the world

A reporter spent three weeks kayaking the length of California's San Joaquin River -- but thanks to its forlorn state, he had to do a lot of walking.


Why “get big” isn’t the answer for poor farmers around the globe

Here's why farms are getting smaller, not larger, in developing countries.


The farmers should show up to the climate march

Farmers of all sizes should and do care about climate. Why shouldn't they all -- conventional and organic, big and small -- come out for Sunday's big protest?


Fewer hungry humans — but still too many

A new report from the U.N. suggests how far we've come in bringing down the total number of hungry people around the globe. But awful disparities remain.

Time to make the donuts less evil

Dunkin’ Donuts cleans up its palm-oil act (and Krispy Kreme follows suit)

The doughnut giant announces it will use only rainforest-friendly fat to fry up its sweet rings of temptation. Pressure's now on the competition.


A podcast for those who like food for their brain

"Gastropod" is a podcast about understanding food and agriculture through the lens of science and history.

in cod we trust

As farmland runs out, seafood looks better than you think

When it comes to producing more food from the ocean, the possibilities are bottomless.

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