Wayt Gibbs – Editor

As a freelance reporter and editor, I write and edit feature articles and news stories on topics ranging from fusion energy (for Scientific American, Nature, and Science) and space solar power (for Discover) to environmental activism (for Wired and Conservation magazine), genetics and neuroscience (for SciAm and Rockefeller University). I have edited two special newsstand issues of Scientific American: "The Science of Food" (2015) and "Physics at the Limits (2016).

As a consultant, I have helped guide the design, illustration, and author lineup—as well as providing developmental and line editing—for books such as Taschen's "The Earth and I" and Modernist Cuisine's award-winning titles.

Lead communications for CEO Nathan Myhrvold and work with other senior executives to develop editorial content, from feature articles to op-eds to videos and infographics, in areas ranging from paleontology and astronomy to metamaterials, infectious disease modeling, and the invention business. Ghostwriter, editor, and science consultant on Myhrvold's Modernist Cuisine books (I was editor in chief, editorial director, and business manager on "Modernist Cuisine: The Art and Science of Cooking.")

Developed, wrote, and edited more than 200 feature articles, news stories, profiles, columns, and online features for Scientific American magazine. Produced Scientific American's first online service (on AOL) and assisted in the design and development of its original website. Founded the magazine's west coast bureau. Launched and edited the Expedition series of features reporting on scientific fieldwork in progress. My work for Scientific American was recognized by the AAAS Science Journalism Award and the Wister Science Journalism Award, among others. I have covered almost every area of science and technology for SciAm, but focused most frequently on computer science and software; genetics and cancer; and biotechnology and medical research.