Commentary

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 And Travel Nation 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 And Travel Nation 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 …

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

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 don’t think anyone (including me) minds …

Empty the bag of frozen onions into a crock pot or dutch oven. Season the chuck roast with the salt and pepper and put

I remember driving through Kansas. As far as the eye could see were fields of wheat, softly swaying in the breeze. The sky was so blue it was almost azure. The sun shone brightly over the heartland of America. The occasional silo interrupted the blanket of gold; a reminder that …