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


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
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What Are Carbon Credits—and How Can They Help Farmers Make Ends Meet?
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Is Grass-Fed Beef Better for the Environment?
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2021 American Food Heroes
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How Patagonia Is Reshaping Sustainable Food Through Their Provisions Line
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How One Woman Is Advocating for the Health, Safety & Rights of Migrant Farm Workers
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Meet the Innovator Behind the Plant-Based Meat Movement
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How One CSA Is Nourishing Underserved Communities & Supporting Black Woman-Owned Businesses
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How Guy Fieri Went From Flavortown to Feeding Frontline Workers
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Meet Sean Sherman—the Sioux Chef Making Healthy Indigenous Food Accessible & Restoring Community Traditions
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Chipotle Set New Standards for Sustainability on a Massive Scale—Here's How
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Meet the Woman Empowering Black Farmers to Fight Against Land Loss
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This Doctor Is Prescribing Food as Medicine, and It's Making Patients Healthier
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Why Land O'Lakes Is Turning to the Internet to Help Farmers Grow
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Are Plant-Based Meats Really More Sustainable Than Beef? Here's What the Science Says
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Indigenous Peoples Have Been Protecting Clam Beaches for Thousands of Years—Here's Why It's More Important Than Ever
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This Company's Secret to Making Award-Winning Cheese? Robots
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How the Largest Greenhouse in the U.S. Is Using 90% Less Water to Grow Their Tomatoes
2020 American Food Heroes