Canola Oil’s Connection To Heart Lesions – Audio

This is important information for people who still believe Canola is one of the healthiest oils around. Food Nation Radio Network spoke with Dr. Kaayla Daniel about Canola and some better alternatives.

Here’s what she had to say:

About Dr. Daniel (from her website):  Dr. Daniel earned her PhD in Nutritional Sciences and Anti-Aging Therapies from the Union Institute and University in Cincinnati, and is certified as a clinical nutritionist (CCN)  by the Clinical Nutrition Certification Board of the International and American Association of Clinical Nutritionists in Dallas.

Dr. Daniel  is Vice President of the Weston A. Price Foundation, a member of the  board of directors of the Farm-to-Consumer Legal Defense Fund, and received the Weston A. Price Foundation’s Integrity in Science Award in 2005.

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.

Old Florida Expands Farmed Oyster Industry

Elizabeth Dougherty, Food Nation Radio 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. My first oyster was at a place called Calico Jack’s in Central Florida. I ate it on a dare. I wasn’t prepared for the chilled, salty, oceanic taste. The soft texture made it seem so rich and decadent, while the sheer rawness of it made me feel just a little naughty and adventurous.

The next time I had a truly knee-knocking oyster was at Julia Child’s 90th birthday party. In the Northwest, farmers had begun raising Kumamoto oysters from Japanese seed stock. They are truly beautiful, delicate oysters with a sweet flavor that are rather small in size, but worth the effort.

In the years since, I’ve placated my oyster cravings with those flown in from high up in the Northeast near Connecticut and Maine and Prince Edward Island.

You may be shocked to find out Florida is now farming its own oysters as a much bigger industry venture. When I heard this, I was rather skeptical, maybe even a little afraid. Is there enough fresh water input for them to grow? Is the temperature cold enough?

Alligator Harbor’s chilly freshwater springs combine with the salty waters off the Gulf to make a perfect habitat for raising Florida oysters. Made from the stock of coastal oysters, they seem to thrive in the local waters.

(Photo/Elizabeth Dougherty)

Wondering what they taste like? We were too, so we stopped by Spring Creek Restaurant owned by Leo Lovel. The same gentleman who came up with the idea of farming oysters in his backyard.

(Photo/Elizabeth Dougherty)

Lovel purchased the restaurant in 1977 and it doesn’t look like he changed a thing. I don’t think the previous owners changed much either. It’s your typical Old Florida fish shack, right next to the coast and about 30 miles outside of Tallahassee.

(Photo/Elizabeth Dougherty)

After they brought out the oysters on ice with lemon wedges, horseradish and the like, I felt I’d be pretty rude to ask about getting a mignonette. I drizzled the beauties with a little lemon juice and dug right in to my first Florida oyster. What a shock! They are very briny, but not overly so, and the lemon juice combined with the brine to perfection. Adding anything else would have ruined the flavor party in my mouth. The oysters were creamy and fresh and easily rivaled any of my favorites like Blue Point and Kumamoto.

(Photo/Elizabeth Dougherty)

As an aside, I also tried one of their crab cakes. With the rustic décor, I wasn’t expecting much. The adage applied, “Don’t judge a book by its cover.” The crab cake was full of moist chunks of crab and incredibly filling. It was better than any I’ve had in a Florida restaurant.

In fact, everything at this unassuming place was made with care, from the homemade ranch dressing, to the ridiculously outstanding, tangy-sweet key lime pie with real whipped cream.

(Photo/Elizabeth Dougherty)

Everything was so good, I was a little upset I couldn’t make another 30 mile trip to go back the next day. I’ll just have to be content with my afternoon love encounter with the Florida oyster. For now.

I miss you, already.

Correction: Oysters have been raised in certain parts of Florida, but this is an expansion of that industry.

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.

Tara Cook Littman Gets GMO Labeling Passed In Connecticut – Audio

Tara Cook Littman spearheaded a GMO labeling bill in Connecticut that was passed by a wide margin. Food Nation Radio Network talked with her about how she got the job done. This is truly a roadmap for other states to follow.

Here’s what she had to say: 

About Tara Cook Littman (from her website): Above all else I am a mom of three young children and like to call myself CEO of the corporation Littman, Inc. I am also an attorney and am a former New York City Prosecutor. Most recently I received my certification as a Holistic Health Counselor from The Integrative Institute for Nutrition based in New York City. I currently have a private practice as a Health Counselor guiding clients on a journey to wellness by helping them learn about healthful eating, managing stress levels, feeding their families better and helping them stay active.

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.

Cherry Chocolate Clafoutis… Oh Yeah – Recipe

If you want that little indulgence without too much fat, check this Food Nation Radio Network dessert out. It’s not too sweet, I promise. Cherries in season are one of my favorite things and combined with a little semisweet chocolate, it’s “over the top” good!   Read the rest of this entry »

Banana Bread The Lighter Way – Recipe

Trying to figure out what to do with all those ripe bananas? Food Nation Radio Network found out it IS possible to make banana bread without butter or oil and it comes out moist and delicious. I had a couple of ripe bananas sitting around, so I threw this together and crossed my fingers. It’s a keeper.

 

Ingredients (organic, if possible)

1 pat of butter
2 large ripe bananas
1/2 cup lowfat Greek yogurt
1/4 cup applesauce
1 large egg, beaten
1 tsp real vanilla extract
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup sugar
1/2 tsp allspice
Method

Preheat oven to 350 degrees F. Grease an 8 x 14 loaf pan with a pat of butter. In a medium bowl, mash bananas. Add yogurt, applesauce, beaten egg and vanilla. In a large bowl, add flour, baking powder, baking soda, sugar and allspice. Whisk the dry ingredients to combine. Stir wet ingredients with a fork until well combined. Add the wet ingredients to the large bowl with the dry ingredients. Stir with a wooden spoon, scraping the bottom of the bowl and sides. Try to do this without stirring too long or gluten will develop making your bread tough. Pour the mixture into the loaf pan and bake for about 50 minutes or until a toothpick in the center comes out nearly clean. (Mine took 52 minutes.) Allow to cool for ten minutes, run a knife around the edge of the bread and invert onto a rack. Enjoy.

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.


Dr. Mercola Tells Us Which Sugars Are Safe To Consume – Audio

This week on Food Nation Radio Network we talked with Dr. Mercola about sugar and more. He’s a health and wellness expert who shares our philosophy about our food supply.

Here’s what he had to say: 

About Dr. Mercola from his website: Dr. Mercola is the founder of Mercola.com, the world’s leading natural health website. As a student in the University of Illinois at Chicago, he helped to develop a nationwide online system for finding kidney transplant recipients. The experience showed him how powerful the Internet could be for medicine. In 2009, Dr. Mercola was named the Ultimate Wellness Game Changer by the Huffington Post. He has been  featured in TIME magazine, LA Times, CNN, Fox News, ABC News with Peter Jennings, Today Show, Dr. Oz, CBS’s Washington Unplugged with Sharyl Attkisson, and other major media resources. Dr. Mercola is also the author of the New York Times bestsellers “The No-Grain Diet” and “The Great Bird Flu Hoax.”

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.

 

Kraft Mac & Cheese Does NOT Contain GMO Wheat – Audio

UDATE: The distribution company that Kraft says was not authorized to inaccurately label and distribute its products has taken the Kraft products down from their website.

UPDATE: The story we spoke about in this broadcast has since been amended several times. You can see the screenshots before and after our broadcast on our Facebook page. (See the Facebook click-through on the right side of this page.)

We are watchdogs as far as GMOs are concerned, but when stories appear on the internet that are inaccurate it hurts everyone who supports GMO labeling efforts. One such story recently appeared about Kraft Foods saying their Macaroni and Cheese product shipped to the U.K. contains GMO wheat.

Here’s why this story is inaccurate: 

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.

Spinach Artichoke Asiago Dip – Recipe

Looking for a quick, last-minute recipe for the weekend? Here’s a quick dip that cooks itself and is great for a party.

 

 

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