The emergence of plant-based meat, a medicine that can overcome resistance to antibiotics, the shrinking of the Great Salt Lake…many people learn about phenomena like these from popular media. Food, health, and nature are topics ripe for journalism that informs and entertains, yet these stories must compete with a flood of appealing, unreliable tales from corporate campaigns, self-styled experts, and vaccine deniers. How can journalists break down the complexities of science and capture its implications for the curious, anxious lay reader who wants to make better choices for themselves and their communities? Because science,and those who write about it must always reckon with “that which remains to be understood,” reporters must be especially attentive to provable facts, transparency, and editorial balance. Students read journalism by Margaret Renkl, Zeynep Tufecki, Ed Yong, Michael Pollan, Timothy Ferris, Dorceta Taylor, Rebecca Skloot, and others. In addition to group discussion, students meet 1:1 with the instructor. This course satisfies the Reporting + Craft elective for the Journalism + Design major.