“What Your Consumer Wants: Business-to-Business Food Advertising as a Mechanism of Market Change,” coauthor with Michaela DeSoucey in Journal of Cultural Economy 2015, 8:2(218-234).
“The Perfect Solution: How trans fats became the healthy replacement for saturated fats,” in Technology and Culture, 2012, 53(1): 94-119.
“We Spent a Million Bucks and Then We Had To Do Something: The Unexpected Implications of Industry Involvement in Trans Fats Research.” Bulletin of Science, Technology and Society 2011, 31 (6): 460-471.
“Categories Count: Trans Fat Labeling as a Technique of Corporate Governance,” in Social Studies of Science, 2013, 43 (1): 54-77.
“David Schleifer. 2015. “Credible to Collaborators Themselves: How Corporations and Trade Associations Made Trans Fats into a Problem,” in Collaboration across Health Research and Medical Care, edited by Niki Vermeulen, John N. Parker and Bart Penders, Ashgate Publishing.
“Technique and Technology in the Kitchen: Comparing Resistance to Municipal Trans Fat and Foie Gras Bans” coauthor with Michaela DeSoucey in Studies in Law, Politics, and Society 2010, 51: 185–218.
Chemical Heritage Foundation Distillations Webcast, November 20, 2013. “Why the Chicken Became a Nugget and Other Tales of Processed Food.”
“Salt’s Fat Chance.” Chemical Heritage Magazine 2009, 27(3): 38-39.
“Fear of Frying: A Brief History of Trans Fats.” N+1 magazine online, May 21, 2007.
Other food writing:
“What Fish Oil Pills Are Hiding: One Woman’s Quest to Save the Chesapeake Bay from the Dietary Supplement Industry,” coauthored with Alison Fairbrother in Issues in Science and Technology. Summer 2014: 23-37. Published simultaneously in Creative Nonfiction, issue 52.
“Seeing in Genes: Mapping the Rice Genome in China,” translated into Spanish in La Revista Iberoamericana de Ciencia, Tecnologia y Sociedad 1(3): 131–156.
Co-host with Sonya Rhee of Silk Road Food & Wine, Heritage Radio Network, 2011.
“Food, Drugs and TV: The Social Study of Corporate Science” coauthor with Bart Penders in Bulletin of Science, Technology and Society 31 (6), 431-434.
Erratum published in the Journal of the American College of Nutrition 29:6, December 2010.