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).

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.

Copyright 2019 NPR. To see more, visit https://www.npr.org.

RACHEL MARTIN, HOST:

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.

If you like this article, you should check out Life Kit, NPR's new family of podcasts for navigating your life — everything from finances to diet and exercise to raising kids. Sign up for the newsletter to learn more and follow @NPRLifeKit on Twitter. Email us at lifekit@npr.org. Follow NPR's Maria Godoy @mgodoyh.

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

Nutrition advice can be confusing. NPR's science desk is reporting on the science of healthy eating, and we want to hear from you.

Tell us your questions about what's healthy to eat and what to avoid, and how to change your habits when you're trying to eat well. Share your questions and your best tips for how you make healthy dietary choices work in your life.

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.

Copyright 2018 NPR. To see more, visit http://www.npr.org/.

MARY LOUISE KELLY, HOST:

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

Can a $12 lunch change the way people think about racial wealth disparity in America? How about a $30 lunch? That's the premise behind a social experiment playing out in a New Orleans food stall.

Chef Tunde Way opened his pop-up stall in the city's Roux Carre venue in early February. The listed price for the Nigerian food is $12. But when white people walk up to order, they are asked whether they want to pay $30. Why? "It's two-and-a half times more than the $12 meal, which reflects the income disparity" between whites and African-Americans in New Orleans, says Wey.

The Trump administration unleashed a flood of outrage earlier this month after unveiling a proposal to overhaul the Supplemental Nutrition Assistance Program, formerly called food stamps. The plan would replace half the benefits people receive with boxed, nonperishable — i.e. not fresh — foods chosen by the government and not by the people eating them.

In December 1955, after Rosa Parks refused to give up her seat on a Montgomery, Ala., bus to a white man, the Rev. Martin Luther King Jr. and other black ministers and community leaders organized a citywide bus boycott in protest. That part is well known.

Less well-known is the story of Georgia Gilmore, the Montgomery cook, midwife and activist whose secret kitchen fed the civil rights movement.

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