Jacobsen has spent most of his career writing about food, particularly the sustainable food movement. From chocolate to apples to oysters, he has delved into the history and chemistry of what we eat.
Grasslands and Oysters: 2017-18 Class News
What makes a great science story? Jane Qiu’s award-winning saga of Tibetan livestock herders gets a thorough annotation in The Open Notebook. And Rowan Jacobsen talks about a crop that “smells like a sea breeze skipping over the shore.”