From the Food Travel USA Interview Archives: Elizabeth Dougherty spoke with Attorney Nathan Hanson about his defense of a raw milk farmer in Minnesota which ended in jury nullification. In other words, although the farmer did not comply with some of the laws regarding raw milk, the jury found the …
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We were asked by a friend and listener of Food Travel USA about a tomato on the market that was developed by Syngenta
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Organic Rosemary And Goat Cheese Quick Polenta You will thank Food Travel USA Network for this one. It’s so rich. It’s so creamy. It’s so QUICK! You’ll be serving this rosemary and goat cheese quick polenta as your pantry go-to! Here’s the recipe for rosemary and goat cheese quick polenta: …
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ILLINOIS STOLE TERRY INGRAMS GLYPHOSATE RESISTANT BEES Food Travel USA with Elizabeth Dougherty ILLINOIS STOLE TERRY INGRAMS GLYPHOSATE RESISTANT BEES The TRUTH about Food and Travel Original Broadcast Date: 7/25/2013 Elizabeth Dougherty spoke with Terry Ingram about the 2011 removal of his bees by the Illinois Department of Agriculture. While he …
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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 …
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Cut up a chicken into a “ten piece bucket” add a little wine (okay, a lot of wine) and a few other things. It’s a romantic one-pot dish anyone can make at home. This is a variation on the classic dish from Food Travel USA Network. Ingredients (organic, if possible) …
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From the Food Travel USA Archives: This is important information for people who still believe Canola is one of the healthiest oils around. Food Travel USA spoke with Dr. Kaayla Daniel about Canola and some better alternatives. Listen to what she had to say: About Dr. Daniel (from her website): …
Read More »Elizabeth Dougherty, Food Travel USA Network Oyster lovers know what it’s like. A platter of ice-cold bivalves is placed in front of you with a tangy mignonette, some horseradish and cocktail sauce. Your mouth starts to water. I’ve felt that moment of anticipation nearly one hundred times in my life. …
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