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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.

About one-third of all the food produced globally is either lost or wasted. Pests and infections destroy fruits and vegetables. Grains often rot in storage or during transport. And then there's food in consumers' kitchens and refrigerators that doesn't get eaten, and eventually discarded.

Such losses amount to more than $900 billion globally, according to the UN's Food and Agriculture Organization.

Farmers, more than anyone else, manage America's land and water. They grow crops or graze cattle on more than half of the country's land outside of Alaska.

Most of America's poultry producers have been promising to cut back on the use of antibiotics in recent years. One of them, however, has consistently led the way.

For all the international furor over genetically modified food, or GMOs, the biotech industry has really only managed to put a few foreign genes into food crops.

The first of these genes — actually, a small family of similar genes — came from a kind of bacteria called Bacillus thuringiensis, or Bt. Those genes make plants poisonous to certain insect pests.

No chemical used by farmers, it seems, gets more attention than glyphosate, also known by its trade name, Roundup. That's mainly because it is a cornerstone of the shift to genetically modified crops, many of which have been modified to tolerate glyphosate. This, in turn, persuaded farmers to rely on this chemical for easy control of their weeds. (Easy, at least, until weeds evolved to become immune to glyphosate, but that's a different story.)

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