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.

Feed lots

The science (and art) of feeding ourselves

The planet may be jammed with people, but there's an awful lot of food out there. The big question: How can we grow it sustainably and distribute it equitably, too?

Food

Plants are poison — and that just may be why they keep us healthy

Toxins in produce may be the key to why fruits and vegetables do us so much good, according to new research that challenges our thinking about antioxidants.

Food

Millions alive today would have to die before the paleo diet could take over

There's some sensible thinking behind the trendy diet, but it's fueled by a "press reset" mentality that distracts us from more realistic solutions to food problems.

Let them drink olive oil

California’s next oil rush might be surprisingly delicious

Olive trees don't take much water to produce lots of healthy oil. Plus, when you make it locally, you can actually taste the difference.

Cargolicious

Whole Foods will bring you groceries by bike

When you're done rolling your eyes, here's why it's a good thing.

Cities

Sean Parker backs San Francisco’s “cars first” measure, twirls moustache

The moneybags tech mogul wants parking to be cheaper and the city to put drivers' needs ahead of everyone else's.

Food

Is organic food healthier? A new analysis adds … a question mark

A new study sums up all the other studies about the health impact of eating organic and finds that it remains a mixed (compostable) bag.

Food

Hackers hack monster burritos down to sensible size

A food-and-tech hackathon team figures out how Chipotle could encourage customers to downsize their burritos and still feel like they're getting a good deal.

Dumpster divine

At Chez Dumpster, every misshapen veggie gets its due

An art project serves up gourmet meals, made from produce that would otherwise go to waste, in a setting that can only be called trashy.

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