I am a reporter covering nutrition and health for The New York Times.
What I Cover
I mainly write about how the foods we eat affect our well-being, including stories about gut health, the microbiome, food ingredients and contaminants, supplements, and how to eat well for pleasure and health.
My Background
I have been writing about health and science for more than a decade. As a freelance journalist, I published stories in Scientific American, The Atlantic, Slate, The Washington Post and Knowable Magazine, among others. I began contributing to The Times in 2016 and joined the newsroom staff in 2023.
Before I started writing about science, I was doing it myself; I earned a Ph.D. in nutrition from the University of California, Davis, and worked as a postdoctoral researcher in physiology for several years. I also taught physiology and nutrition courses for a decade. I’m the author of “The Science of Mom: An Evidence-Based Guide to Your Baby’s First Year.” I live in Oregon with my family, our cat and dog, and a flock of chickens.
Journalistic Ethics
Like all Times journalists, I’m committed to upholding the standards of integrity outlined in our Ethical Journalism Handbook. I don’t have a financial stake in any food companies, nor do I accept money or gifts from industry groups. I recognize that people have strong opinions about food and nutrition; we all have to eat every day, and the food choices that we make can be integrally tied to our culture, identity and beliefs. I strive to include diverse perspectives in my reporting, and to make clear where there is scientific consensus on a topic and where there is more uncertainty so that readers can make informed choices for themselves.
Contact Me
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