Maria Godoy

Maria Godoy is a senior editor with NPR's Science Desk and the host of NPR's food blog, The Salt. Maria covers the food beat with a wide lens, investigating everything from the health effects of caffeine to how our diets define our cultural and personal identities.

With her colleagues on the food team, Maria 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, Maria 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, Maria 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.

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

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

For an "authentic" Mexican meal, why not cook up crepes?

¿Que qué?! You ask. Hear me out.

Earth Day got you thinking about how your diet impacts the planet?

The World Resources Institute has news to ease a meat-lover's conscience: In a new report, it says you don't have to bid burgers bye-bye in order to reduce the environmental footprint of what you eat. Cutting back could go a long way, it says.

In the report, the nonprofit calculates the planetary effect of various possible changes in how the world eats.

Every writer knows the paralyzing terror of the blank page. For poet Tess Taylor, the antidote to fear came through farming.

Taylor is the author of Work & Days, a new volume of poetry inspired by her year spent working on a farm in the Berkshires in western Massachusetts. She was there living alone in a cabin as part of a writer's residency, finishing her first book of verse, and "had nothing to do but write," she says. "The idea of facing the blank page for that much time really scared me."

Hunting down that obscure Vietnamese place that serves up bánh bao exactly like you'd find in Hanoi, or an Indian joint with dal just like the one you had on that trip to New Delhi, is a not uncommon pursuit in these food-obsessed days. But our culinary hunt for "authentic ethnic" food can be a double-edged sword, says Krishnendu Ray.

Recently, we started a conversation about food and race. Specifically, we wondered out loud, who gets to cook — and become the face of — a culture's cuisine?

Our question was prompted by a recent Sporkful interview with Rick Bayless, who has faced criticism over his long career. Although he is an Oklahoman with no Mexican ancestry, he has become one of the most prominent ambassadors for Mexican cuisine in America.

It's been called "perhaps the most contentious issue in the food industry": Should food products be labeled to indicate they contain genetically modified ingredients?

The fight to improve wages for Florida's tomato pickers hit the national stage over the past week, as part of the race for the Democratic presidential nomination.

Americans craving kung pao chicken or a good lo mein for dinner have plenty of options: The U.S. is home to more than 40,000 Chinese restaurants.

One could think of this proliferation as a promise fulfilled — America as the great melting pot and land of opportunity for immigrants. Ironically, the legal forces that made this Chinese culinary profusion possible, beginning in the early 20th century, were born of altogether different sentiments: racism and xenophobia.

Separation of church and state? When it comes to fighting food waste, the U.S. government is looking to partner up with the faithful.

The U.S. Department of Agriculture's first stab at offering nutrition advice came in 1894, when W. O. Atwater, a chemist and pioneering nutrition investigator for the agency, published this warning in a Farmer's Bulletin:

"Unless care is exercised in selecting food, a diet may result which is one-sided or badly balanced. ... The evils of overeating may not be felt at once, but sooner or later they are sure to appear..."

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