elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Travel USA has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

Guest: Dr. Kirk Azevedo – Extra Proteins From Making A GMO A Former Monsanto Employee

Food Travel USA with Elizabeth Dougherty SERVERS REVENGE – SCREWING OVER COWORKERS The TRUTH about Food and Travel Original Broadcast Date:  3/21/2013 From the Food Travel USA Archives: Elizabeth Dougherty spoke with Dr. Kirk Azevedo, a former Monsanto employee about the GM process. He describes some of the unintended results of …

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Guest: Rep. Michelle Rehwinkel Vasilinda – Florida Truth In GMO Labeling

In an historic move, Representative Michelle Rehwinkel Vasilinda has introduced a bill that would require labeling of genetically modified food sold in the State of Florida. She appeared on Food Travel USA Network this weekend, where we have broadcast continuous coverage of the food labeling issue. Here’s what she had to …

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Florida’s Attempt to Ban GMOs

In an historic move, Representative Michelle Rehwinkel Vasilinda has introduced a bill that would require labeling of genetically modified food sold in the State of Florida. She will appear on Food Travel USA for all broadcasts this weekend. Here’s a bit of what she had to say about the grass roots …

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Roasted Pepper & Tomato Ravioli With Sweet Potato, Mascarpone, Sage – Recipe

We were just in the mood to make pasta. The best part of making your own fresh pasta, is the items to make it should already be in your pantry. We made the flavor of pasta and fillings with leftovers straight from the fridge. Check this out from Food Travel …

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Homemade, Sage-Infused Sausage Patties – Recipe

sausage dougherty

Are you tired of buying sausage with mystery casings and lots of preservatives? Make your own. Food Travel USA tested these a few times and came up with just the right blend of spices without too much salt. Once you try these, you’ll be hooked. 1/2 lb very fresh ground pork …

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More Sizzle Than Steak – San Francisco Restaurant Snobbery

            Sure. Your food is good. Some of the best restaurants in the world are located in San Francisco. It’s the reason we chose this area for our honeymoon. But…there’s a real problem here and a lesson could be learned from Florida’s hospitality. We’re here …

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