Commentary

Harvard Chan School Doctor Freaks About Mask Questions - On Food Travel USA, we've been concerned for months

One of the oddest questions EVER to a food show on the radio.

From the Food Travel USA Archives: There are quiet revolutions going on in the restaurant world right now. One of them involves the touchy subject of tipping. Until the last couple of years, most upscale dining establishments in the United States had a voluntary gratuity for the service staff. I …

ELIZABETH DOUGHERTY With a Certificate in Nutrition from Cornell University and as a current NASM Nutrition Coach Candidate, Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She was an aggregate writer for the FDA. She is the fourth generation of chefs and gourmet …

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.