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.

From McDonald's to Costco, Big Food has been declaring a shift to buying only cage-free eggs.

There's an oil painting on one wall in the cluttered room that serves as central headquarters of Burch Farms, a large vegetable grower in Faison, N.C. The painting shows an African-American couple, the woman in a long, plain dress, the man in a homespun shirt. They're digging sweet potatoes with their bare hands and an old-fashioned hoe.

Halfway between mainland Norway and the North Pole, there's an underground vault filled with seeds. It's sometimes called the "doomsday vault."

For the past seven years, scientists have been putting seeds into this vault, filling it with samples of the crops that people rely on for food.

Now, for the first time, they're about to bring some seeds back out.

In the annals of ill-conceived public relations campaigns, the egg industry's war on Just Mayo deserves at least a mention.

Just Mayo is a product that looks like mayonnaise, tastes like mayonnaise and yet contains no eggs. The company behind it, Hampton Creek, has been getting lots of attention.

Josh Tetrick, the company's founder, has big ambitions. "If we're successful, there are a lot of [food] industries out there that are going to have to adjust," says Tetrick.

Eggs are becoming more expensive and scarce recently because so many chickens have died from avian flu. So bakers, in particular, are looking for cheaper ingredients that can work just as well. (This story previously aired on All Things Considered on July 22, 2015.)

As you know, here at The Salt we've been a little obsessed with yogurt lately.

But there's a flip side to the story of the yogurt boom. What about that other product made from fermented milk that had its boom from 1950 to 1975, and has been sliding into obscurity ever since?

Cottage cheese took off as a diet and health food in the 1950s.

There's new evidence that wild bees, some of nature's most industrious pollinators of wildflowers and crops, are getting squeezed by our planet's changing climate.

What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?

It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.

It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.

Tyson Foods, the country's biggest poultry producer, is promising to stop feeding its chickens any antibiotics that are used in human medicine.

It's the most dramatic sign so far of a major shift by the poultry industry. The speed with which chicken producers have turned away from antibiotics, in fact, has surprised some of the industry's longtime critics.

For decades, the farmers who raise chickens, pigs and cattle have used antibiotics as part of a formula for growing more animals, and growing them more cheaply.

Bird flu has been striking chicken and turkey farms in parts of the West and Midwest. This past week, it hit a flock of millions egg-laying chickens in northeastern Iowa. Update 4/22/2015: The USDA now says that around 3 million birds were affected in the Iowa facility — down from a previous estimate of 5 million.

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