Lisa Gosselin's Blog

Top chefs. Gorgeous dresses and smart suits. Larger-than-life personalities Melt-in-your mouth dishes. Colorful alcoholic concoctions. That sums up the James Beard Awards and while Monday night's big awards ceremony was dedicated to recognizing star chefs from around the country, a group of us were at Friday night's much more intimate sit-down dinner for the James Beard Media Awards where we were finalists for three prizes.

After hob nobbing at the cocktail party with Colman Andrews, Barry Estabrook and Corby Kummer, I found our seats. We had two full tables, were up for three awards and held our breaths as Ted Allen and Gail Simmons announced the winners. I was sitting next to contributing editor Rachael Moeller Gorman, (who has won for us before). She was so nervous she could barely touch her salmon en papillote. Fortunately, the award she was...

Do you have any idea how much of what you eat each day has been made from genetically modified organisms? Though I try to eat organic, like most Americans I’ve been consuming genetically engineered (GE) or genetically modified (GMO) foods for the past 15 years.

It’s hard not to: 70 percent of our corn farmland and 93 percent of soy farmland are planted with crops genetically engineered to resist pests and herbicides and increase crop yields. And in the next few years new science may provide genetically modified apples that don’t turn brown, rice that helps build up vitamin A, even an “Enviropig” which produces less phosphorus in its manure. Find out more about the latest news on these...