An award-winning journalist, Rachael Moeller Gorman is a contributing editor at EatingWell and has written for such publications as Scientific American, Good Housekeeping, Discover, Proto, Women's Health, Fitness and BioTechniques, among others. She loves learning about all things science, from the environment to anthropology to medicine, and enjoys translating dense jargon into elegant prose for a variety of audiences. Profiles are her favorite, and traveling to a research site for a story is always ideal.

Rachael has her bachelorís degree in biology and neuroscience from Williams College and a masterís degree in environmental studies from Brown University. She has also conducted research in various genetics and neuroscience laboratories and is a member of the American Society of Journalists and Authors and the National Association of Science Writers. Please see the Articles section for a selection of her work.

Rachael's article, "The Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber, Lightly Sweetened Truth About Food Labels," (EatingWell) won the 2014 James Beard Foundation journalism award in the category of Health and Well-Being.

The article also won the 2014 American Society of Journalists and Authors award for Best Service article.

In addition, it was a finalist for a 2014 Bert Greene award in the category of Culinary Writing that Makes a Difference

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