Daniel 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.

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12:58am

Fri March 1, 2013
The Salt

Wild Bees Are Good For Crops, But Crops Are Bad For Bees

Originally published on Tue March 5, 2013 10:13 am

Wild bees, such as this Andrena bee visiting highbush blueberry flowers, play a key role in boosting crop yields.
Left photo by Rufus Isaac/AAAS; Right photo courtesy of Daniel M.N. Turner

Some of the most healthful foods you can think of — blueberries, cranberries, apples, almonds and squash — would never get to your plate without the help of insects. No insects, no pollination. No pollination, no fruit.

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6:09am

Tue February 26, 2013
The Salt

Oxfam Gives Big Food Companies Bad Behavior Grades

Originally published on Tue February 26, 2013 7:42 am

Oxfam's "report card" evaluates giants of the supermarket aisle on their commitment to social and environmental issues.
iStockphoto.com

Do failing grades inspire more effort? Oxfam hopes so. The activist group on behalf of the poor has just handed out report cards to 10 of the world's top food companies, grading their commitments to protect the environment and treat people fairly.

Oxfam doesn't grade on the curve, evidently. Every company flunked. But two European-based companies, Nestle and Unilever, were at least better than the others.

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11:42am

Fri February 22, 2013
The Salt

Despite Lingering Drought, USDA Predicts A Flood Of Grain

Originally published on Fri February 22, 2013 12:51 pm

Economists at the U.S. Department of Agriculture, gazing into their crystal ball, see American farmers planting and harvesting huge amounts of corn, soybeans, and wheat this year. They're predicting a record harvest of corn: 14 billion bushels, up nearly 40 percent over last year's drought-crippled level.

With supply up, prices will fall. The USDA thinks that the price of the average bushel of corn could fall by a third. And soybean production and price are expected to follow a similar track.

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2:09pm

Thu February 21, 2013
The Salt

Former Peanut Firm Executives Indicted Over 2009 Salmonella Outbreak

Originally published on Fri February 22, 2013 8:26 am

A sign outside the Peanut Corp. of America's processing plant in Blakely, Ga.
Ric Feld AP

Four former executives from Peanut Corp. of America and a related company are facing federal criminal charges for covering up information that their peanut butter was contaminated with salmonella bacteria.

The charges are related to a nationwide outbreak of salmonella back in 2009. More than 700 people became ill, and federal investigators traced the source of the bacteria to peanut butter manufactured in Blakely, Ga., by the Peanut Corp. of America. The company is no longer in business.

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8:58am

Tue February 19, 2013
The Salt

Pictures Don't Lie: Corn And Soybeans Are Conquering U.S. Grasslands

Originally published on Tue February 19, 2013 11:56 am

A corn field is shrouded in mist at sunrise in rural Springfield, Neb.
Nati Harnik AP

For years, I've been hearing stories about the changing agricultural landscape of the northern plains. Grasslands are disappearing, farmers told me. They're being replaced by fields of corn and soybeans.

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2:28am

Mon February 18, 2013
The Salt

Farmer's Fight With Monsanto Reaches The Supreme Court

Originally published on Mon February 18, 2013 6:35 pm

Vernon Hugh Bowman lives outside the small town of Sandborn, Ind.
Dan Charles NPR

This week, the Supreme Court will take up a classic David-and-Goliath case. On one side, there's a 75-year-old farmer in Indiana named Vernon Hugh Bowman; on the other, the agribusiness giant Monsanto.

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6:37am

Tue February 12, 2013
The Salt

Why Russia Is Saying 'Nyet' To U.S. Meat Imports

Originally published on Thu February 14, 2013 11:36 am

A man buys meat at a butcher's stand in Moscow's Dorogomilovsky market in 2011. On Monday, Russia began blocking U.S. meat imports until those imports are ractopamine-free.
Natalia Kolesnikova AFP/Getty Images

Chances are, you've never heard of ractopamine. But as of Monday, U.S. meat exports to Russia — worth $500 million dollars a year — have been suspended, all because of this obscure chemical.

Russian officials say American meat products won't be allowed into their country unless the meat is certified free of ractopamine.

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2:30pm

Mon February 11, 2013
The Salt

Pig Manure Reveals More Reason To Worry About Antibiotics

Originally published on Wed February 13, 2013 12:52 pm

Pigs at a farm in Beijing peer out at visitors. Half of all the pigs in the world live in China.
Ng Han Guan AP

There's a global campaign to force meat producers to rein in their use of antibiotics on pigs, chickens and cattle. European countries, especially Denmark and the Netherlands, have taken the lead. The U.S. is moving, haltingly, toward similar restrictions.

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3:26pm

Wed January 30, 2013
Shots - Health News

Gut Microbes May Play Deadly Role In Malnutrition

Originally published on Mon September 9, 2013 8:44 am

Researchers followed 300 sets of twins in Malawi for the first three years of their life. In many cases, only one twin developed severe malnutrition, while the other remained healthier.
Photograph courtesy of Tanya Yatsunenko

There's a part of our body that's only now getting mapped: the trillions of microbes, mostly bacteria, that live in our guts.

Some scientists describe this community as a previously unnoticed vital organ. It appears to play a role in how quickly we gain weight and how well we fight off disease.

A study published in the journal Science suggests that changes in this community of microbes also may cause kwashiorkor, a kind of deadly malnutrition.

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10:02am

Tue January 29, 2013
The Salt

Why Chicken Wings Dominate Super Bowl Snack Time

Blame sports bars for the chicken wing boom, especially on Super Bowl Sunday.
jeffreyw Flickr.com

Take a look at this remarkable graph — is it the stock market? Home sales?

Nope. Click on the blue box in the lower right-hand corner and you'll see that the blue line tracks the number of chicken wings that Americans bought at grocery stores over the last year. See that mighty surge of wing-buying in early February? Apparently, you just cannot have a Super Bowl party without chicken wings — millions and millions of chicken wings.

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1:31am

Mon January 28, 2013
The Salt

How One Man Tried To Slim Down Big Soda From The Inside

Originally published on Thu January 31, 2013 6:42 am

PepsiCo's product line ranges from salty chips and its sugary namesake drink to more healthful fare like hummus and yogurt. In 2010, the company announced plans to cut sugar, fat and sodium in its products to address health and nutrition concerns.
Joe Raedle Getty Images

Many big food companies are caught in a dilemma these days. They want to rebrand themselves as merchants of health — Coca-Cola's new anti-obesity ads are just the latest example — but many of their profits still come from products that make nutritionists scowl.

If there's one person who symbolizes this tension, it's Derek Yach.

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8:04am

Tue January 15, 2013
The Salt

Monsanto Lawyer Suggests New Standard For Suing Farmers

Originally published on Thu January 17, 2013 9:08 am

A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo.
Dan Gill AP

For years, the biotech giant Monsanto has provoked outrage among its critics for suing farmers who save and replant seeds, such as soybeans and canola, from the company's patented Roundup Ready crops.

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4:52pm

Tue January 8, 2013
The Salt

Farm Bill Critics Claim Partial Victory Despite Stalemate

Originally published on Thu January 10, 2013 8:20 am

Peanut plants grow on a Halifax, N.C., farm that received federal subsidies in 2011.
Robert Willett MCT /Landov

It's amazing how many different kinds of people have been trying to abolish or at least change the government's payments to farmers. They include economists, environmentalists, taxpayer advocates, global anti-hunger advocates and even a lot of farmers. Some have been fighting farm subsidies for the past 20 years.

This past year, those critics laid siege to offices on Capitol Hill because the law that authorizes these programs — the farm bill — was about to expire. (It has to be renewed every five years.)

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1:22am

Wed December 26, 2012
The Salt

Don't Fear That Expired Food

Originally published on Wed January 2, 2013 6:57 am

The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.
iStockphoto.com

Now that the Christmas feast is over, you may be looking at all the extra food you made, or the food that you brought home from the store that never even got opened.

And you may be wondering: How long can I keep this? What if it's past its expiration date? Who even comes up with those dates on food, anyway, and what do they mean?

Here's the short answer: Those "sell by" dates are there to protect the reputation of the food. They have very little to do with food safety. If you're worried whether food is still OK to eat, just smell it.

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1:21am

Fri December 21, 2012
The Salt

Drought, Economics And Your Holiday Feast

Originally published on Fri December 21, 2012 9:16 am

Think your prime rib holiday dinner is more pricey this year? You're right. But maybe not for the reason you think.
Todd Patterson iStockphoto.com

Nobody really wants to think about economics, the famously dismal science, while sitting down at a table loaded with love and calories. Like it or not, though, supply and demand drive food production and set the price of dinner.

So, in a season of feasts, what are the business stories on your holiday menu?

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2:02pm

Thu December 20, 2012
The Salt

Big Food And The Big, Silent Salt Experiment

Originally published on Thu December 20, 2012 8:18 pm

Food companies have begun quietly reducing salt in regular foods because low-salt items like these don't sell as well.
Mel Evans AP

Have you noticed, perhaps, that some of your store-bought salad dressings or spaghetti sauces taste a little less salty lately?

Probably not. The companies that make those products are doing their best to keep you from noticing. Yet many of them are, in fact, carrying out a giant salt-reduction experiment, either because they want to improve their customers' health or because they're worried that if they don't, the government might impose regulations that would compel more onerous salt reductions.

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1:28am

Thu December 20, 2012
The Salt

The Paradox And Mystery Of Our Taste For Salt

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

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

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.

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9:02am

Wed December 19, 2012
The Salt

Peak Farmland? Some Researchers Say It's Here

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

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

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.

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3:15pm

Mon December 3, 2012
The Salt

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

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

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

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.

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1:33am

Wed November 21, 2012
The Salt

Why Greek Yogurt Makers Want Whey To Go Away

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

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

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.

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