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.

Let's start with the big picture.

There are about 8,000 slaughterhouses and meat processors in the United States that can't legally operate without a U.S. Department of Agriculture inspector on-site. Those inspectors are working through the shutdown.

Meanwhile, 80,000 or so other food factories handle everything else, from cauliflower to cookies. The Food and Drug Administration oversees them with a very different regulatory philosophy.

There's a big molecule, a protein, inside the leaves of most plants. It's called Rubisco, which is short for an actual chemical name that's very long and hard to remember.

Amanda Cavanagh, a biologist and post-doctoral researcher at the University of Illinois, calls herself a big fan of Rubisco. "It's probably the most abundant protein in the world," she says. It's also super-important.

Steven Falk still remembers the moment he first laid eyes on Lafayette, Calif., even though it was 28 years ago. He was driving there to interview for a job as an assistant to the city manager.

"I saw this amazing landscape of emerald-green hills and native oak woodland, with neighborhoods sitting in and among these verdant valleys," he says. "I loved it from the very first minute I got here."

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

AUDIE CORNISH, HOST:

Jane Polston and I are walking over to some greenhouses at the University of Florida, where she's a professor. She wants to show me how viruses infect plants, which has been the focus of her professional life ever since she first learned about plant viruses, back in college.

"I just fell in love," she says.

"With viruses?" I ask.

"Yeah. Isn't that weird? That's what scientists do. They say, 'Oh, my God, I'm in love with this!' "

For months, farmers from Mississippi to Minnesota have been waiting for the Environmental Protection Agency to make up its mind about a controversial weedkiller called dicamba.

After years of insisting that it wasn't economically feasible, the world's biggest hog producer has bowed to public pressure and agreed to change the way it handles manure on more than 1,000 farms it controls in the U.S.

Smithfield Foods is promising to cover the manure ponds with a layer of plastic.

Climate change is coming like a freight train, or a rising tide. And our food, so dependent on rain and suitable temperatures, sits right in its path.

The plants that nourish us won't disappear entirely. But they may have to move to higher and cooler latitudes, or farther up a mountainside. Some places may find it harder to grow anything at all, because there's not enough water.

Here are five foods, and food-growing places, that will see the impact.

Wheat

The fields and back roads of eastern Arkansas were a crime scene this past summer. State inspectors stopped alongside fields to pick up dying weeds. They tested the liquids in farmers' pesticide sprayers. In many cases, they found evidence that farmers were using a banned pesticide. Dozens of farmers could face thousands of dollars in fines.

Mike Hayes and I are sitting on the patio of Blue Bank Resort, the business he owns on Reelfoot Lake, in Tennessee. The sun is going down. It's beautiful.

What really catches your eye here is the cypress trees. They line the lake, and thousands of them are standing right in the water. Hayes tells me that they are more than 200 years old.

Pages