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 Nation Radio 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 Nation Radio 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 Nation …

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 …

Recently, Food Nation Radio Network obtained some limited information on contributions given to Food & Water Watch. The documentation raised more questions than answers. Listen to this shocking information and the response from FWW:  

From the Food And Travel Nation Archives (2013) In 2013, an Australian teenager posted this picture and a story online that his “Foot Long” sandwich from Subway wasn’t actually 12″ long. So having a curiosity about such things (and the fact that we were hungry) we jumped into action! We …

I get emails and social media messages from readers and listeners once in a while. Most of them are pretty benign. “How do I make braciole?” “How do I make pizza?” Very occasionally, I get some really interesting comments. “Sometimes your recipes sound erotic.” Really? Food Network is really the …