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.
[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG /> </o:OfficeDocumentSettings> </xml><![endif] Special offer: Order Modernist Cuisine: The Art and Science of Cooking and the 2017 companion wall calendar through Amazon.com and receive $15 off of the book while supplies last. See full product description below for details. Modernist Cuisine: The Art and Science of Cooking is an encyc... read more
The big picture An essential illustrated collection of earth and human science for curious minds of all ages“We are buried beneath mountains of fast accumulating data. In such circumstances, this book, rather than adding to the data load, aims to offer real understanding.” –James LovelockHuman beings are extraordinary creatures. Intelligent, agile, and curious, we have adapted and invented our... read more
What can you make for dinner? Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Change the way you think about... read more
Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading indust... read more
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