David Feder, RDN, is Executive Editor-Technical for BNP Media Inc.’s Prepared Foods magazine. He’s been a food, nutrition and health journalist for 30 years, covering product development, food, and ingredients, as well as nutrition and culinary arts. In spite of degrees in psychology and Biblical archaeology, David worked as a professional chef in restaurants and hotels for more than 15 years, helping to pioneer health-oriented haute cuisine. In the 1990s, he became a registered dietitian and nutritionist while completing research and coursework toward a PhD in nutrition biochemistry at the University of Texas at Austin, teaching food science and nutrition along the way. David started writing and editing professionally in 1987 and went into journalism full time in 1995 as food and nutrition editor for Better Homes and Gardens magazine. In 2004, he moved into B2B/trade media, serving the food product development industry, and joined Prepared Foods magazine in 2011. He is the author of “The Skinny Carbs Diet and Cookbook” (Rodale, 2010), and contributing author to “The Great Pepper Cookbook,” “50 Best Plants on the Planet,” “The Bonne Femme Cookbook” and many others. In 2003, Feder formed, and remains co-director of, S/F/B Communications Group. S/F/B is a boutique cooperative of freelance experts dedicated to writing, editing, and consulting for media and product development. A perpetually homesick Texan, David lives outside of Chicago with a recalcitrant dachshund and is the father of a college kid who never calls.