Maria Godoy

Maria Godoy is a senior editor with NPR's Science Desk and the host of NPR's food blog, The Salt. Godoy covers the food beat with a wide lens, investigating everything from the health effects of caffeine to the environmental and cultural impact of what we eat.

Under Maria's leadership, The Salt was recognized as Publication of the Year in 2018 by the James Beard Foundation. With her colleagues on the food team, Godoy won the 2012 James Beard Award for best food blog. The Salt was also awarded first place in the blog category from the Association of Food Journalists in 2013, and it won a Gracie Award for Outstanding Blog from the Alliance for Women in Media Foundation in 2013.

Previously, Godoy oversaw political, national, and business coverage for NPR.org. Her work as part of NPR's reporting teams has been recognized with several awards, including two prestigious Alfred I. DuPont-Columbia University Silver Batons: one for coverage of the role of race in the 2008 presidential election, and another for a series about the sexual abuse of Native American women. The latter series was also awarded the Columbia Journalism School's Dart Award for excellence in reporting on trauma, and a Gracie Award.

In 2010, Godoy and her colleagues were awarded a Gracie Award for her work on a series exploring the science of spirituality. She was also part of a team that won the 2007 Nancy Dickerson Whitehead Award for Excellence in Reporting on Drug and Alcohol Issues.

Godoy was a 2008 Ethics fellow at the Poynter Institute. She joined NPR in 2003 as a digital news editor.

Born in Guatemala, Godoy now lives in the suburbs of Washington, DC, with her husband and two kids. She's a sucker for puns (and has won a couple of awards for her punning headlines).

Call it a tale of science and derring-do. An international team of researchers has spent six years fanning across the globe, gathering thousands of samples of wild relatives of crops. Their goal: to preserve genetic diversity that could help key crops survive in the face of climate change. At times, the work put these scientists in some pretty extreme situations.

What did a meal taste like nearly 4,000 years ago in ancient Babylonia? Pretty good, according to a team of international scholars who have deciphered and are re-creating what are considered to be the world's oldest-known culinary recipes.

The recipes were inscribed on ancient Babylonian tablets that researchers have known about since early in the 20th century but that were not properly translated until the end of the century.

When Elle Simone Scott was a young girl, her family relied on food stamps and her school's free lunch program to get by.

"At several points in my life, receiving free lunch when I needed it the most, it was so beneficial for me," she says. "You know, it was sometimes the most complete meal that I and some of my friends would have in a day."

Consider the almond.

Almonds and other nuts are often touted as healthy snacks, because they can help you maintain a healthy weight and are linked to a lower risk of heart disease and Type 2 diabetes.

We all know we should be exercising, but wanting to is a different story. But what if your exercise regimen was the highlight of your week, a chance not just to get active but to see all of your friends?

Enter soul line dancing.

Soul line dancing – like country line dancing – is really just choreographed dance moves that you do in a group, without a partner. The Electric Slide is a classic example. The "soul" part comes from the music used — like R&B, hip-hop, soul and contemporary hits.

Earlier today, I ate a scoop of chocolate ice cream – creamy and pleasantly fatty feeling in my mouth. This would hardly seem newsworthy, except for the high-tech ingredient that made my frozen treat go down so smoothly: dairy proteins produced in a lab, no cows needed.

Over the past 70 years, ultra-processed foods have come to dominate the U.S. diet. These are foods made from cheap industrial ingredients and engineered to be super-tasty and generally high in fat, sugar and salt.

It was the morning after the election of America's first black president, and Kwame Onwuachi was hungover. He'd been partying all night. He was dealing drugs to survive after he dropped out of college. He was, he says, lost.

But when he saw President Obama, something clicked. "I thought, I can do anything. And I immediately flushed everything that I had down the toilet and was like, I need to find myself," Onwuachi recalls.

By now, you've likely heard the argument to eat less meat for the health of the planet. Heck, even Beyoncé has been pushing this message, dangling the prospect of free concert tickets for life before fans to raise interest in plant-based eating for the environment.

The Super Bowl isn't just one of the biggest sporting events of the year. It's also one of the biggest eating events. And whether your team wins or loses the big game can influence how you enjoy your food – and how much of it you consume – even the day after.

I have become the type of person that used to mystify me. I ... am a fitness fanatic.

That was certainly not the case a year and a half ago. Back then, like a lot of Americans, I was mostly sedentary (unless you count walking to meetings). Which is ironic, because, as a senior editor for NPR's science, food and health team, it is literally my job to know better. But, with two small kids, a full-time job and recurring insomnia, I didn't have the time or energy to work out. And I'm not going tell you how much I used to weigh, but it wasn't healthy.

It was a hot day at the zoo when Jordan Carlson's son, who has motor-planning delays, got thirsty. "We went to the snack bar and found out they had a 'no straw' policy," Carlson says. "It was a hot day and he couldn't drink."

Experts will tell you that if you want to raise a kid who eats just about everything, you should feed them what you eat — assuming you're eating a varied, healthy diet. It's what most cultures have done for most of human history.

But American culture sends parents a very different message. Kids menus full of so-called "kid foods" like chicken nuggets, pizza and french fries are everywhere. There's good reason why salty, sweet and fatty foods appeal to kids: It's basic biology.

Where other chefs might see kitchen trash, Tim Ma finds treasure — for his culinary creations, and his bottom line.

Food waste is a huge problem globally — starting with our own refrigerators. Over this Thanksgiving week, Americans will throw out almost 200 million pounds of turkey alone, according to figures from the Natural Resources Defense Council.

But before you toss that bird, read on. We asked Massimo Bottura, one of the world's best chefs, to help us figure out what to do with our holiday leftovers.

Pages