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.
Aarron Fleming
Aarron Fleming reports on how courts, jails and public safety systems work over time. He is a reporter at The Daily Memphian covering public safety, the local court system, suburban news and business developments in North Mississippi. His work follows trials, sentencing, appeals, plea deals and judicial decisions, including major cases tied to Tyre Nichols and rapper Young Dolph. He also covers jail conditions, inmate deaths, crime data, prosecution units, trafficking, shootings and public-order incidents. His suburban reporting examines cannabis businesses, restaurant openings and how commercial growth affects communities such as Olive Branch. Fleming previously covered education in the same newsroom. He uses clear, unadorned prose to explain legal steps, deadlines, institutional problems and the political, commercial and community effects of public-safety decisions.
Alana Al-Hatlani
Alana Al-Hatlani is a food writer and editor who treats recipes, restaurants, and food features as ways to explore culture, community, and the business of eating. She works on the food team at Southern Living, overseeing and contributing to print recipes and reported features. Her pastry-focused, restaurant-tested perspective comes from time in restaurant and bakery kitchens. She helps plan and write monthly food packages, including “The South’s Most Treasured Desserts,” and wrote “8 Summer Recipes Our Editors Make Every Year.” She also writes recipe tips, ingredient explainers, restaurant guides, and reported stories about workers, owners, and communities. Her subjects include regional specialties, dining scenes, kitchen basics, and food industries. Her work has appeared with OpenTable and Yahoo. She reports on the ground, explains techniques clearly, and connects specific dishes and places to larger stories about food and livelihood.
Alana Edgin
Alana Edgin is a business reporter whose strongest focus is food, restaurants and consumer-facing businesses. She works at the Lubbock Avalanche-Journal and has also had work syndicated across AOL and Yahoo News. She covers new openings, closings, expansions and franchise growth, along with retail, health, services, corporate news, data incidents, business support programs and sponsorships. Her reporting includes detailed roundups of new restaurants and businesses, coverage of El Pollo Loco’s opening, and stories on burger trucks, dessert shops, Vietnamese sandwich restaurants and gourmet markets. She also contributes to food and drink reviews, including fall coffee and jerky comparisons. Edgin reports with practical “what, when, where” details, structured comparisons and clear explanations of how offers, partnerships and business changes affect consumers and the local economy.