Title: Contributing Writer

Location: Portland, Oregon

Education: Macalester College

Expertise: Food, agriculture, regenerative agriculture, food history, organic movement, meat alternatives
- Author of Hippie Food, a history of the 1970s natural-food movement
- Former columnist for the San Francisco Chronicle Food & Wine section

Experience

Jonathan Kauffman is a James Beard Award-winning writer and editor who has focused on West Coast food, agriculture and restaurants for more than two decades. His work has appeared in EatingWell, Bon Appétit, The New Yorker, Seattle Weekly, Vice, The Wall Street Journal, Men's Health and Eater.

He cooked professionally for several years and worked as a restaurant critic in San Francisco and Seattle and as a food columnist before turning to writing, editing and content strategy.

Jonathan is the author of Hippie Food, a history of the 1970s natural-foods movement. He is a public speaker on the natural-foods movement for audiences across the country and has given many radio and television interviews on the topic.

His work has won awards from the James Beard Foundation, the International Association of Culinary Professionals, the Association of Food Journalists and the California Newspaper Publishers Association.

About EatingWell

EatingWell, a Dotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn more about us and our editorial process.

Latest from Jonathan Kauffman
2022 American Food Heroes
Aubrey Gordon
Aubrey Gordon & Michael Hobbes—the Hosts of the Podcast 'Maintenance Phase' —Will Make You Rethink Everything You Know About Nutrition
Grace Young portrait
COVID-19 Almost Shut Down America's Chinatowns. Grace Young Is Fighting to Keep Them in Business
Stephen Satterfield
Stephen Satterfield is Changing the Way We Tell Stories About Food
Daniela Ibarra-Howell
Can Regenerative Agriculture Save the World's Grasslands? This Rancher Says Yes
Curtis Granderson Portrait
MLB All-Star Curtis Granderson Is Working to Strike Out Child Hunger
An illustration explaining the cycle of carbon
What Are Carbon Credits—and How Can They Help Farmers Make Ends Meet?
A portrait of a cow in a grassy field
Is Grass-Fed Beef Better for the Environment?
Portrait of Trevino Sauceda with 2021 American Food Heroes written in the lower portion of the frame
2021 American Food Heroes
Portrait of Birgit Cameron
How Patagonia Is Reshaping Sustainable Food Through Their Provisions Line
Portrait of Trevino Sauceda
How One Woman Is Advocating for the Health, Safety & Rights of Migrant Farm Workers
Portrait of Bruce Friedrich
Meet the Innovator Behind the Plant-Based Meat Movement
Portrait of Chris Bradshaw
How One CSA Is Nourishing Underserved Communities & Supporting Black Woman-Owned Businesses
Portrait of guy-fieri
How Guy Fieri Went From Flavortown to Feeding Frontline Workers
Portrait of sean-sherman
Meet Sean Sherman—the Sioux Chef Making Healthy Indigenous Food Accessible & Restoring Community Traditions
Portrait of Brian Niccol
Chipotle Set New Standards for Sustainability on a Massive Scale—Here's How
Portrait of Shirley Sherrod
Meet the Woman Empowering Black Farmers to Fight Against Land Loss
Timothy Harlan
This Doctor Is Prescribing Food as Medicine, and It's Making Patients Healthier
Beth Ford
Why Land O'Lakes Is Turning to the Internet to Help Farmers Grow
An illustration of a hand holding up a box of veggie burgers
Are Plant-Based Meats Really More Sustainable Than Beef? Here's What the Science Says
Two people standing on a beach together
Indigenous Peoples Have Been Protecting Clam Beaches for Thousands of Years—Here's Why It's More Important Than Ever
two men standing in a cheese factory
This Company's Secret to Making Award-Winning Cheese? Robots
App Harvest Jonathan Webb
How the Largest Greenhouse in the U.S. Is Using 90% Less Water to Grow Their Tomatoes
brianna_warner
2020 American Food Heroes