Lindsay Moyer
Lindsay Moyer focuses on turning complex nutrition science and food safety guidance into clear, practical advice on how to shop, cook, and eat more healthfully. She writes for Nutrition Action at the Center for Science in the Public Interest, with a through-line of helping consumers see past marketing and hype to the ingredients, nutrients, and safety issues that matter most.
Translating nutrition science into everyday food choices
Moyer writes articles about choosing healthier foods in supermarkets and restaurants for Nutrition Action, covering packaged groceries, restaurant meals, and emerging plant-based products. Her recent work in the Nutrition Action library includes explainers on plant-based proteins such as tempeh, soy curls, textured vegetable protein, and miso, framed around what they are, how they differ nutritionally, and how readers can use them. She routinely breaks down nutrient profiles, ingredient lists, and serving sizes so that shoppers can compare options within a category rather than relying on front-of-pack claims. Across issues of Nutrition Action, she helps readers apply dietary guidance—like emphasizing fruits and vegetables or limiting saturated fat—directly to real products in the freezer aisle, dairy case, or snack shelves, rather than keeping the advice at an abstract level.
Food labels, claims, and “health halo” products
A recurring theme in Moyer’s coverage is scrutinizing how food labels and marketing terms shape perceptions of what is healthy. She contributes to work at the Center for Science in the Public Interest that presses for honest, useful food labels, including coverage of allergen disclosures such as sesame and how label rules affect what shoppers see on packages. In earlier Nutrition Action issues, she examines items that trade on health buzzwords—like yogurts marketed as probiotic, lower-sugar, or plant-based—and compares what the labels promise with what the Nutrition Facts and ingredients reveal. Her stories often highlight products that sound better than they are, such as foods that tout vegetables on the label but derive most of their content from starches or vegetable powders, underscoring the gap between marketing language and meaningful servings of produce. She also comments on how regulatory definitions of terms like “healthy” intersect with dietary guidance, emphasizing fruits and vegetables and cautioning that manufacturers will use any definition to position marginal products as better-for-you.
Food safety at home and in seasonal cooking
Moyer also covers food safety for home cooks, with step-by-step guidance that links public health recommendations to everyday kitchen habits. In CSPI News, she writes about home canning and explains how to avoid food poisoning from botulism, spelling out safe techniques, equipment, and storage practices for people preserving vegetables and other low-acid foods. In articles on safe grilling and similar seasonal topics, she focuses on preventing foodborne illness at cookouts by addressing cross-contamination, cooking temperatures, and how long foods can safely sit out. Earlier work in Nutrition Action includes quick-reference safety tips for handling raw chicken and other high-risk foods, reinforcing practices like treating raw poultry as contaminated and cleaning hands, tools, and surfaces thoroughly. The common thread is translating technical food safety rules into simple checklists that can fit into a busy home kitchen.
Nutrition communication and consumer skepticism
Alongside her role as a writer and senior nutritionist, Moyer contributes to how the organization communicates about nutrition research more broadly. She emphasizes drawing on qualified experts and authoritative health bodies when making recommendations, and she encourages skepticism toward sensational claims that are not grounded in dietary guidelines or strong evidence. Her work in Nutrition Action often contrasts solid, long-term nutrition findings with short-lived headlines, helping readers understand why consensus advice—like eating more whole foods and fewer highly processed items—rarely changes because of a single study. Across topics, she frames nutrition and food safety information with the goal of helping consumers cut through confusion, resist misleading claims, and make choices that align with established public health guidance.
4 more food journalists.
Aaron Guerrero
Aaron Guerrero is head of the digital department at Miami’s Community Newspapers, where he pairs restaurant coverage with community-facing content. He focuses on how Miami-area restaurants evolve, celebrate, and experiment through new concepts, menus, and neighborhood-focused dining experiences. He reports on restaurant openings, such as an Italian food hall at Plaza Coral Gables, new executive lunch menus, and wood-fired Latin steakhouse brunches, explaining what sets each venue apart. He also covers awards, like a Wine Spectator honor for an Italian chophouse, and events that turn dining rooms into social hubs. His bylines extend to features on sports-themed gatherings, civic renamings, local visits to restaurant programs, sponsored community pieces, and official notices. His work is straightforward and descriptive, helping readers and local businesses connect around specific openings, promotions, and dining experiences.
Alice Mannette
Alice Mannette blends service journalism with narrative reporting about everyday life, using local food and gathering places to tell broader stories about community. She writes for the St. Cloud Times, focusing on practical guides to ice cream shops, wineries and other neighborhood businesses. Her coverage turns questions like where to eat and what to do this weekend into portraits of local entrepreneurs, weekend plans and the social life of her area. She reports food and drink as usable guides while tracing local history, culture and public safety. She also covers how people record their lives, writing features on diaries, family history and new books that examine archives and memory. Alongside this, she reports civic and public safety news and produces USA TODAY Network service pieces that compile clear, concrete resources for people dealing with storms and other emergencies.
Amanda Mactas
Amanda Mactas links food news, pop culture, and practical consumer advice, showing how brands, products, and personalities appear in everyday eating. She is an associate editor at Delish, reporting news and feature stories that span celebrity-driven launches, competitive eating, value-focused roundups, and taste tests. Her beat covers food culture, event-driven food deals, brand campaigns, product testing, grocery finds, and shopping guides, all with a clear service angle. She reports through specific products, personalities, and major sports days or holidays, using them to explain broader trends, marketing tactics, and consumer value. Beyond Delish, she works as a freelance writer and editor across food, travel, health, and lifestyle outlets, profiling founders, public markets, restaurant culture, wellness, and travel, and tying everyday eating to place, wellness, and routine in accessible, utility-focused prose.
Amelia Jones
Amelia Jones is a Fox 4 News reporter who makes major moments in Texas life feel close by centering ordinary people, often through food, fandom and everyday routines. She now reports across web, on-air and social video, keeping the camera and narrative on fans’ faces, crowd noise and local venues as she covers World Cup visitors trying Tex-Mex, FIFA fan festivals and standout supporters whose energy defines the stadium mood. She explains state legislative debates on issues like abortion pills in clear, practical terms, breaking down complex bills and legal analysis into real-world consequences. She reports on trials, crime, explosions and traumatic incidents through witnesses, victims and families, and spends time with small business owners and neighborhood groups in East Dallas. She joined Fox 4 News in 2023 and links daily life to the larger forces that shape Texas.