elizabeth dougherty

Fall-Off-The-Bone Ribs, Julia Child’s Potato Salad, Champagne Gold Pineapple Cole Slaw – Recipes

elizabeth — Thu, 23 May 2013 12:06:25 +0000

It took me many years and many tries to make some good ribs. Sometimes I make a dry rub for them, and sometimes I use a wet marinade. This time, it was dry rub time.

Also, I had intended to make Julia’s potato salad in a red, white and blue version, but I could not find any Peruvian or crimson potatoes, so I went with Florida golds.

Ingredients – ribs

2 TB paprika

1 TB sugar

1 TB salt

1 TB garlic powder

1 tsp cayenne

1/2 tsp black pepper

2 slabs of baby-back ribs (about 2 lbs each)

The ribs have been rubbed.

Ingredients – Julia Child’s Potato Salad (It’s pretty close, anyway.)

2 lbs Florida gold potatoes, or red potatoes

2 TB cider vinegar

2/3 cup finely chopped red onion

1/3 cup finely chopped celery

4 slices crispy bacon, crumbled

2 TB finely chopped pickle (either kind)

2 hard boiled eggs, shelled and sliced (I use a handy egg-slicer)

3 TB finely chopped scallion

sea salt and pepper, to taste

1 cup of homemade or purchased mayo

Ingredients – Champagne Gold Pineapple Cole Slaw

1 pound of shredded slaw (it comes in bags to make life easier)

1 tsp champagne vinegar

2 TB sugar

start with 1/4 tsp sea salt and 1/4 tsp black pepper (taste for seasoning later)

1 cup of homemade or prepared mayo

1 pint of diced gold pineapple

Method – ribs

Take the silverskin off the back of each slab of ribs. This is an important step so that when the ribs shrink and separate as they cook, it allows the rub to permeate the meat. Combine the seasonings in a bowl with a small whisk. On a baking sheet (with a lip) rub the seasoning generously over both sides of each rack. Wash hands! Set baking sheet aside while you light the grill. You want to set the grill so that the ribs will cook in indirect heat. For charcoal grills, I use natural wood charcoal lit in a chimney, allowed to turn white and place the coals in the middle with one slab on either side. If you can’t hold your hand over the grill rack for more than a couple of seconds because it is too hot, adjust the vents, or close them completely as you are cooking, to maintain a steady, but not scorching heat. You will need to refill with the natural charcoal about halfway through cooking. Place the ribs on the grill, cover and turn them every 15 to 20 minutes for 2 1/2 hours. Wrap in foil and hold in an oven on the lowest setting until serving time. They will be tender and juicy with a nice smoke ring, but not mushy. Serve with my sour orange bbq sauce, if desired. You may also brush them with bbq sauce in the last 10-15 minutes of cooking, being careful not to let them burn.

Method – potato salad

Peel the potatoes and slice into just under 1/2″ thick slices. Cut the potatoes in half lengthwise first if they are large. Boil until just tender and immediately take off the heat (reserving a cup of the cooking water) and place in a bowl. Add the cider vinegar to 1/3 cup of the cooking water and pour over the potatoes. Toss and set aside. Combine all other ingredients and toss carefully. Check for seasoning. Refrigerate for an hour before serving.

Method – cole slaw

Place the pineapple in a colander and let drain over a bowl. In a large bowl, combine all ingredients except the slaw. Add the slaw. Test for seasoning. Chill until serving time.

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday morning at 8 on the Business Talk Radio Network (beginning June 1st 2013), Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on both WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.

Researcher Talks About Alternatives To GMO Citrus – Audio

elizabethd — Wed, 22 May 2013 16:55:22 +0000

This week on Food Nation Radio Network, we talked with Dr. David Gang from Washington State University about an alternative to modifying our beloved citrus crops.

Here’s what he had to say:

From Dr. David Gang’s bio page: Plants produce an amazing diversity of small molecular weight compounds. While the chemical structures of close to 50,000 of them have already been elucidated, the total number of such compounds is probably in the hundreds of thousands to millions. Only a small number of these are part of what have been termed “primary” metabolic pathways; the rest of these molecules are called “secondary” metabolites, also known as specialized metabolites or natural products. The vast majority of these compounds are not found in the standard crop plants of the Western world, nor in standard laboratory model plants such as Arabidopsis thaliana and Medicago trunculata. These compounds are, however, believed to play vital roles in the physiology of the plants that produce them, particularly as elements of the plants’ defensive arsenals.

Is There A Connection Between Autism And Our Food? – Audio

elizabethd — Wed, 15 May 2013 13:41:10 +0000

Dr. Stephanie Seneff, MIT

Nearly everyone knows a family affected by autism. One might say it’s an epidemic with now 1 in 88 children affected overall and 1 in 54 boys. We know there have been major changes in our food supply including pesticide load and genetically modified foods introduced in the American diet that began in the mid-seventies and really ramped up in the 1990s, continuing today.

We spoke with Dr. Stephanie Seneff from MIT about the connection between rates of autism and what is in our food supply.

Here’s what she had to say: A Connection Between Autism And GMO Foods? Click To Listen

Dr. Seneff’s bio from her site: Stephanie Seneff is a Senior Research Scientist at the MIT Computer Science and Artificial Intelligence Laboratory. She received the B.S. degree in Biophysics in 1968, the M.S. and E.E. degrees in Electrical Engineering in 1980, and the Ph.D degree in Electrical Engineering and Computer Science in 1985, all from MIT. For over three decades, her research interests have always been at the intersection of biology and computation â€“ developing a computational model for the human auditory system, understanding human language so as to develop algorithms and systems for human computer interactions, as well as applying natural language processing (NLP) techniques to gene predictions. She has published over 170 refereed articles on these subjects, and has been invited to give keynote speeches at several international conferences. She has also supervised numerous Master’s and PhD theses at MIT. In 2012, Dr. Seneff was elected Fellow of the International Speech and Communication Association (ISCA).

In recent years, Dr. Seneff has focused her research interests back towards biology. She is concentrating mainly on the relationship between nutrition and health. Since 2011, she has written 10 papers (7 as first author) in various medical and health-related journals on topics such as modern day diseases (e.g., Alzheimer, autism, cardiovascular diseases), analysis and search of databases of drug side effects using NLP techniques, and the impact of nutritional deficiencies and environmental toxins on human health.

Little-Known Facts About What’s In Your Wine – Audio

elizabethd — Tue, 14 May 2013 14:46:15 +0000

On Food Nation Radio Network this week, we talked with Katrina Frey of Frey Vineyards about genetically modified yeast and over 100 surprising additives that can be put in wine without your knowledge and without a label.

Here’s what she had to say:

About Frey Vineyards from their website: We have always been family-owned and operated, and today a third generation helps with the production of fine organic wines in a tradition of sustainability started 30 years ago. Our vineyards and winery are nestled on the slopes of the Redwood Valley A.V.A. (American Viticultural Area) in Mendocino County, California, at the headwaters of the Russian River. All of our wines are made with no added sulfites. Our innovative winemaking techniques compensate for the lack of this synthetic preservative (which can induce headaches, sniffles, and other allergic reactions in some people). The wine is therefore free to reveal its delicate and true flavors. Today, we are pleased that many more wineries and grape growers have become certified organic and Biodynamic®, for the health of our common environment as well as our customers.

Food Nation Radio Begins National Syndication

elizabethd — Mon, 13 May 2013 19:31:53 +0000

BUSINESS TALKRADIO NETWORK BRINGS THE

FOOD NATION RADIO NETWORK TO NATIONAL SYNDICATION

For Immediate Release

Stamford, CT—May 13, 2013–The Business TalkRadio Network announced today an agreement with THE FOOD NATION RADIO NETWORK with ELIZABETH DOUGHERTY beginning June 1st, 2013 to join its roster of nationally syndicated programming on hundreds of radio stations across America.

“We are all really excited that hosts Elizabeth Dougherty and Michael Serio are bringing this compelling program to a national audience,” said Jeff Weber, Consulting Operations Officer for BTRN.
“We’re proud to be a part of this show which is informative and fun. It’s truly a one of a kind program,” he added.

THE FOOD NATION RADIO NETWORK is a one hour weekend show whose flagship station is Genesis Communications’ WWBA AM 820 in Tampa, FL. Elizabeth, along with Tampa radio veteran, Michael Serio send listeners on an adventure of “good food, food-related stories and compelling interviews.” It is delivered via satellite to stations across the country. Elizabeth Dougherty has an extensive background in food writing and culinary arts training. Her years of experience cooking and writing about food help demystify the concepts of good cooking for good health. She has written hundreds of articles on food that have appeared in many major publications. Additionally, her website, www.elizabethdougherty.com and Facebook page, “Elizabeth Dougherty” are among the most visited in the area, along with a strong presence on Twitter, keywords “FoodNationRadio”.

THE FOOD NATION RADIO NETWORK host Elizabeth Dougherty said, “We are pleased to partner with the Business TalkRadio Network as Food Nation Radio continues to grow so that we can continue to concentrate on the cutting-edge and entertaining content we provide to our listeners each week.”

More info on THE FOOD NATION RADIO NETWORK can be found on the BTRN website,www.BusinessTalkRadio.net. Interested stations can also contact BTRN by phone at 203.323.7300 or by email: Jpatch@businesstalkradio.net

Business TalkRadio Network provides business, financial and specialized programming 24/7 to hundreds of radio stations all over the U.S. and Canada. It also syndicates nearly a dozen short form features as well.

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday morning at 8 on the Business Talk Radio Network (beginning June 1st 2013), Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on both WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcastpage on the Food Nation Radio Network website and on Facebook.

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New Rule Seeks To Limit Eggs & Poultry Sold By Small Farms-Audio

elizabethd — Mon, 13 May 2013 12:30:41 +0000

Food Nation Radio Network has learned a new rule may be going into effect in Florida that would limit the amount of eggs and poultry sold for human consumption at places like your local farmer’s market.

To more fully understand the implications of this rule for farmers and consumers, we spoke with Professor Mark Bauer from Stetson University School of Law.

You can listen to that interview from the show here:

From the Stetson Law site: Mark Bauer is a Professor of Law teaching Antitrust, Administrative Law, Property, Consumer Protection, and Financial Advocacy. He also supervises Stetson’s internship program in Elder Consumer Protection Law and Stetson’s Full Semester Federal Agency Externship. Professor Bauer served as Stetson’s Associate Dean for Academics from 2009-2011. (His full bio is here.)

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News, Sunday morning at 8 on both WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcastpage on the Food Nation Radio Network website and on Facebook.

Which Foods May Be Genetically Modified? Here’s A List

elizabethd — Sat, 11 May 2013 21:32:51 +0000

1. Corn – Nearly all corn in this country (except popcorn, at this writing) is genetically modified and you have to buy organic corn or organic corn products to avoid eating the modified versions. It’s also fed to chickens, cows and other livestock as vegetarian feed.

2. Soy - Nearly all soy in this country is genetically modified and you have to buy organic soy or organic soy products to avoid eating the modified versions. It’s also fed to chickens, cows and other livestock as vegetarian feed.

3. Sugar – Unless sugar is listed as cane sugar and/or organic, it is probably beet sugar, which could be genetically modified.

4. Squash (zucchini & yellow) – Some zucchini and yellow squash are modified. Buy organic.

5. Papayas – If you are buying them commercially, they are most likely GMO. Buy organic or from a source you trust.

6. Dairy – Some of the dairy supply contains rBGH which is a GMO growth hormone. It has been implicated in several health problems, including cancer.

7. Canola oil – Touted as healthier oil and margarine, canola is largely genetically modified. Stick with olive, grapeseed, safflower, coconut or other organic oil.

8. Aspartame – This artificial sweetener is made from GMO bacteria. Use organic cane sugar.

NEW- 9. Alfalfa grass – Fed to grass-fed beef, you should only buy meat that is grass-fed if it is organic.

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News, Sunday morning at 8 on both WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcastpage on the Food Nation Radio Network website and on Facebook.

Chicken Tikka Masala You Can Make At Home – Recipe

elizabethd — Sat, 11 May 2013 20:24:17 +0000

This Indian dish is seriously addictive. Food Nation Radio Network tried to make it a little easier by making it a one-pot dish. We didn’t cook the chicken in the oven, and instead, cooked it in the dish.

If you are worried about spicy food, use less Jalapeno and Poblano. Serve over Basmati rice cooked according to package directions and some warm Naan (Indian bread available in the deli section) on the side.

Chicken and marinade

1 pound organic chicken breasts, cut in 1″ cubes
1 cup greek yogurt
2 TB lemon juice
2 tsp cumin
2 tsp cayenne pepper
2 tsp white pepper
1 tsp cinnamon
1 tsp sea salt
1 inch of ginger, peeled and cut in quarters

Method to marinate chicken

Combine all chicken and marinade ingredients in a glass bowl, toss to coat, cover and put in the refrigerator for an hour, or so, while you make the sauce (method for the sauce is below).

Sauce

1 medium onion, sliced thinly
1 jalapeno pepper
1 poblano pepper
3 cloves garlic
1 inch ginger
2 tsp garam masala
2 tsp curry powder
2 tsp chili powder
2 tsp turmeric
1 tsp fenugreek
2 TB cane sugar
1 ½ TB tomato paste
1 can tomato sauce
1 cup greek yogurt
1 TB fresh cilantro

Sauce method

Combine all ingredients for the sauce in a food processor, except for the yogurt and fresh cilantro. Buzz until smooth. (You can strain it if it’s not smooth enough and/or add a little water if needed, to achieve a smooth consistency.) Place in a wide-bottomed pan on the stove and heat to simmer. Using a slotted spoon, scoop the chicken out of the marinade and place in the sauce. Continue to simmer until the chicken is cooked. While it is simmering make the Basmati rice according to package directions. Before serving, take the chicken with sauce off the stove and allow to cool for a few minutes, then add the yogurt and fresh cilantro, stirring to combine. Serve over the rice.

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News, Sunday morning at 8 on both WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcastpage on the Food Nation Radio Network website and on Facebook.

“Nutritionally Enhanced Organisms”-The Rebranding Of GMOs-Audio

elizabethd — Tue, 07 May 2013 16:36:47 +0000

Genetically modified organism sounds so ominous these days, doesn’t it? What with insecticide inside some GM crops, and the ability to spray weed killer on them all day long without damaging them, it hasn’t been very good PR for companies like Monsanto.

Citizens across the United States are in favor of labeling these crops so they know what they are buying and taking home to their families.

Corporations, with all their political contributions, scare tactics and other means have been unsuccessful in duping the public into thinking these foods are safe to consume.

A change must be made.

What if…we put something beneficial inside these crops like more beta carotene, lycopene or other nutrients? We could continue to put all the other genes in there that allow us to keep our insecticides and weed-resistant crops in place, all in the name of…nutrition.

Food Nation Radio talked about it this week:

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News, Sunday morning at 8 on both WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.

Why Vaccines In The General Food Supply Are Dangerous – Audio

elizabethd — Mon, 06 May 2013 13:45:04 +0000

This week on Food Nation Radio Network we interviewed Professor Joe Cummins, Professor Emeritus at the University of Western Ontario about vaccinations in the general food supply. He writes papers for the Institute of Science in Society. Professor Cummins has written papers in the past at the behest of the USDA and FDA, among other government organizations in the United States.

Here’s what he had to say:

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News, Sunday morning at 8 on both WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcastpage on the Food Nation Radio Network website and on Facebook.