In 2013 before his health deteriorated we interviewed the late Professor Joe Cummins. He shared his concerns about vaccinations in the general food supply. The professor wrote papers for the Institute of Science in Society at the behest of the USDA and FDA, among other government organizations in the United States.
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.
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