Keridwen Cornelius is a freelance journalist and editor based in Phoenix, Arizona. She often writes about scientific solutions to society’s problems, like how wastewater could help flush the opioid crisis, how beer could save Western rivers, and how an innovative surgery gives hope to kids with bizarre brain tumors. Her work has appeared in Scientific American, Outside, The New York Times, and National Geographic Adventure, among other outlets. She was previously editor-in-chief of PHOENIX magazine. Cornelius earned a bachelor’s degree in psychology and a master’s in journalism. In her free time, she hikes, travels, cooks, kayaks, and writes screenplays and nonfiction. Follow her on Twitter @keridwen77.
Experimental archaeologist Bill Schindler’s globe-trotting research has led him to champion a diet based on humanity’s long history of inventive food preparation techniques, from nose-to-tail butchery to sourdough bread.
As people sheltering at home take on ambitious kitchen projects, a few experimental archaeologists are reclaiming recipes from ancient societies.
