Commentary

ELIZABETH DOUGHERTY 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 …

As I write this, it’s after midnight and instead of sleeping, my wife Elizabeth Dougherty is in another room listening to music.  She is “recharging” after yet another long day and recharging is the best word I can use to describe it.  I’ve learned over the years to give her …

WHY THE INFO ON MALAYSIAN FLIGHT #370 IS JUST PURE BS — INTERVIEW Food Travel USA with Elizabeth Dougherty WHAT HAPPENED TO FLIGHT MH 370 UPDATE The TRUTH about Food and Travel Original Broadcast Date:  03/8/2015 From the Food Travel USA archives on this, the 10th Anniversary of the disappearance …

Elizabeth Dougherty (originally written for publication in 2006) A Growing Trend Among Chefs: Hunting Down Tonight’s Menu Chefs are packing heat. Something to think about the next time you send a dish back to the kitchen.

There are believed to be thousands of foods in circulation that have had their DNA altered using this process.

Last week on Food Travel USA Network, my nine-year-old son Jonathan, decided to record an open for the program to talk about genetically modified foods. Here’s what he had to say: LISTEN    

This week on the Food Travel USA Network, did Time Magazine® go too far? In its November 25, 2013 edition marking the 50th anniversary of the assassination of  President John F. Kennedy, the author compares the conspiracy theories surrounding JFK’s death with the controversies associated with genetically modified foods. The Food Travel …

We were asked by a friend and listener of Food Travel USA about a tomato on the market that was developed by Syngenta