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Harvard Gazette - 25-Apr-2019Raw materials used in the production of flavors might be a source of microbial contamination
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Communications Director at AMR Action Fund, Award-winning writer and editor
Chris Sweeney is a writer and editor living in Boston who has spent his career ping ponging between magazine journalism and public health. His work has appeared in Audubon, The Guardian, Men’s Journal, Gen, Popular Mechanics, Wired, Popular Science, and Playboy, among others. He currently works at the Harvard T.H. Chan School of Public Health. Before that, he was a senior editor at Boston Magazine, where he won the 2016 National City & Regional Magazine Writer of the Year Award and was a finalist for the 2017 Mirror Award in feature writing. Prior to that, he worked for the global health organization Partners In Health, where he primarily focused on projects in Malawi, Siberia, Lesotho, and Rwanda. And before that, he was a staff writer at Village Voice's newspaper in South Florida.
Visit website: http://cbsweeney.com/
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Raw materials used in the production of flavors might be a source of microbial contamination