Bryn Nelson

Bryn Nelson is a Seattle-based science writer with an avid interest in biology, microbiology, genetics, biomedical research and environmental science. After seven years as an award-winning staff writer at Newsday in New York, he became a freelance writer in 2007.

Since then, Bryn’s stories have appeared in The New York Times, Nature, Mosaic, Scientific American, MSNBC.com, Ensia, High Country News, Science News for Students and other print and online publications. He has written in depth about topics as varied as fecal transplants, swallowing disorders and the green building industry. In addition, he edited two chapters on microbiology and food safety for the six-volume Modernist Cuisine: The Art and Science of Cooking (The Cooking Lab, 2011) and is a contributing author to The Science Writers’ Handbook (Da Capo, 2013).

Bryn received his Ph.D. in microbiology from the University of Washington in Seattle and a graduate certificate in science writing from the University of California at Santa Cruz.