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.

Pages

The Salt
1:28 am
Thu December 20, 2012

The Paradox And Mystery Of Our Taste For Salt

Bali sea salt and a spoonful of Hawaiian red alae salt.
Jim Noelker AP

Originally published on Thu December 20, 2012 9:37 am

Salt is one of those dangerously tasty substances. We add the magical crystals of sodium chloride to almost everything that we cook or bake, and according to many public health experts, we add too much.

They want us to cut back, to lower our risk of heart attacks or strokes.

Yet when you really start looking for ways to do this, you run into a paradox and a scientific puzzle.

First, the paradox. Too much salt may kill us, but our bodies need some of it to survive.

Read more
The Salt
9:02 am
Wed December 19, 2012

Peak Farmland? Some Researchers Say It's Here

A soybean field near Campo Verde in western Brazil in January 2011. Researchers argue that enough arable land is already under cultivation to feed the planet for the next several decades.
Yasuyoshi Chiba AFP/GettyImages

Originally published on Wed December 19, 2012 2:34 pm

If you're looking for a dash of optimism about the future — and who isn't, these days? — you can find it in a rosy new prediction about the planet's ability to produce food for the next half-century.

Read more
The Salt
3:15 pm
Mon December 3, 2012

Can Big Food Kick Its Obesity Habit? Does It Really Want To?

A sign protesting a beverage tax in Richmond, Calif. The U.S. soft drink industry has fought proposals that would put a tax on sugar sweetened beverages like sodas and energy drinks.
Braden Reddall Reuters /Landov

Originally published on Tue December 4, 2012 11:11 am

A few days ago, two big names in food policy squared off for a formal debate on the following proposition: There is a fundamental and irreconcilable conflict between the food and beverage industry's interests and public health policy interests on obesity.

Read more
The Salt
1:33 am
Wed November 21, 2012

Why Greek Yogurt Makers Want Whey To Go Away

Most of the gleaming steel tanks outside Fage's yogurt factory hold milk. One, however, holds the yogurt byproduct whey.
Dan Charles NPR

Originally published on Mon November 26, 2012 11:45 am

A few months ago, I let you in on a little secret about Greek yogurt. Not all of this extra-thick, protein-rich yogurt is made the old-style way, by straining liquid out of it it. Some companies are creating that rich taste by adding thickeners, such as powdered protein and starch.

Read more
The Salt
12:40 pm
Tue November 20, 2012

Coconut Conservationist Seeks Pacific Islands For Fun And Palm Preservation

The diversity of coconut trees like these planted along the beach in the northern Philippines is in danger, but a French scientist has a plan.
Jay Directo AFP/Getty Images

Originally published on Wed November 28, 2012 6:59 am

French adventurer-scientist Roland Bourdeix has a grand, almost surreal, vision for how to preserve a thousand or more genetic varieties of coconut trees. Imagine, as he does, turning dozens or hundreds of remote Pacific islands into coconut sanctuaries. Each island would contain just a few varieties of these trees. No others would be allowed, because the whole point of this exercise is to prevent uncontrolled mixing of genes from different varieties.

Read more
The Salt
3:06 pm
Fri November 16, 2012

EPA Says Its Ethanol Rules Aren't Driving Up Food Prices

A sign on the pump advertises the ethanol content of the gasoline as a motorist reaches for the gas pump in his truck at a filling station in Bellmead, Texas.
LM Otero AP

Originally published on Sun November 18, 2012 1:47 pm

The ethanol industry is happy with the Environmental Protection Agency today. If you're worried about the price of meat, though, you may not be so pleased.

Read more
The Salt
2:41 pm
Thu November 8, 2012

You Can Thank A Whey Refinery For That Protein Smoothie

Tim Opper, of Cabot Cheese, inspects equipment that separates whey protein from sugar in the company's whey processing plant.
Dan Charles NPR

Originally published on Fri November 9, 2012 7:52 am

If you've ever checked the ingredient list on a PowerBar or a high-protein smoothie, you probably have stumbled across these words: "Whey protein concentrate." You'll find it in a growing number of prepared foods.

This mysterious ingredient is derived from one of the oldest of human foods — milk. But capturing it requires huge factories that look more like oil refineries than farms.

Read more
The Salt
10:03 am
Fri October 19, 2012

Sugar Beet Labor Battles Spill Out Onto The National Stage

Supporters of American Crystal Sugar Co. workers, who have been locked out of the company's sugar beet processing plants since 2011, rally in the North Dakota Capitol.
Dale Wetzel AP

It's not just nutritionists who have a problem with sugar these days, so does organized labor. The AFL-CIO is calling for a boycott of one the country's biggest sugar producers, the American Crystal Sugar Company, based in Moorhead, Minn.

Read more
The Salt
9:53 am
Thu October 18, 2012

Top Five Myths Of Genetically Modified Seeds, Busted

Central Illinois corn and soybean farmer Gary Niemeyer readies his genetically modified seed corn for spring planting at his farm near Auburn, Ill.
Seth Perlman AP

Originally published on Thu October 18, 2012 3:49 pm

Having just stepped into the shouting match over patents on genetically engineered crops, there are a few small things that I, too, would like to get off my chest.

Read more
The Salt
10:02 am
Tue October 16, 2012

Farmer Tackling Monsanto's Seed Policy Gets A Day In Supreme Court

Many folks protest Monsanto's business practices, like this Greenpeace protester spraying paint on a company research soybean field in Iowa.
John Gaps III AP

Originally published on Wed February 13, 2013 8:57 am

Why do so many people hate Monsanto?

Is it because this multinational corporation pioneered some enormously successful genetically engineered crops, including corn, soybeans and cotton?

Read more

Pages