Archived articles

Food

Food for thought

Published Spring 2021

As the institute's director of science and technology, Liz Specht, Engr '09, helps identify gaps in research and funding to fuel innovations for new meat and dairy substitutes. / Johns Hopkins Magazine

HAVING A BYTE TO EAT

Published Fall 2020

Melanie Shimano's Food Computer Program has reached nearly 300 students around Baltimore / Johns Hopkins Magazine

Mohammad Modarres is building a bigger community table

Published Fall 2019

Mohammad Modarres wants to bridge the gap between kosher and halal foods and bring people together in the process / Johns Hopkins Magazine

New offerings in Levering Cafe and Kitchen

Food+Dining

Eat your heart out

Published Sept 12, 2019

Levering Cafe and Kitchen unveil new-look spaces and a host of fresh menu offerings, including local coffee and pastries, scrumptious breakfast sandwiches, craveable grab-and-go options, and much more.

COMMENTARY

Obesity and hunger often go hand in hand

Published July 18, 2019

Hopkins bioethicist Jessica Fanzo argues that the U.S. must do more to address issues of food insecurity / Bloomberg

Culinary showcase

Hopkins chef returns to historic kitchen

Published Feb 7, 2019

Philippe Chin organizes multicourse dinner at esteemed James Beard House that highlights regional cuisine and locally sourced ingredients

Aquaculture

Casting a wider net

Published Fall 2018

Jillian Fry works to make sure the public health crises and errors of industrial agriculture aren't repeated in a new arena—the sea / Johns Hopkins Magazine