eliza barclay

The Salt, NPR’s crispy new food blog, had a soft launch in September and has been quietly gaining steam since then. While the lovely April Fulton is on maternity leave, I am hosting, editing and writing for the blog and trying to maintain a flavorful mix of the heady topics that our ever-complex, ever-changing food system spits out every day. We’re leaving room for lots of fun stories, too, like cheese sculpture and Halloween candy economics. We have an excellent team of contributors mainly from NPR’s science desk who bring a freighter of experience with them covering nutrition, food trends, agriculture, hunger, sustainability and much more.

Here is a sampling of some recent stories I’ve been most pleased with:

A Food Sculptor On Her Passion: ‘The Cheese Found Me’
Farm-Raised Tilapia, With A Dash Of Antibiotic
From Grille To Grill: When Roadkill Is Good Enough For Dinner
From Nebraska Lab To McDonald’s Tray: The McRib’s Strange Journey
New Varieties Haven’t Taken The Nutrition Out Of Broccoli
A Coconut Cake From Emily Dickinson: Reclusive Poet, Passionate Baker
How That Food You Throw Out Is Linked To Global Warming