Elizabeth Keyser Bio

Elizabeth Keyser is an award-winning writer whose articles have been published in GQ, American Photo, The New York Times, The New York Post, Connecticut Magazine, Edible Nutmeg, Yankee Brew News, and other newspapers and magazines in Connecticut and Massachusetts. She specializes in food writing, and is fascinated by the science and art of food and cooking. For dLife she has written about delicious ways to prepare healthy greens and the diabetes superfood barley, among other things. An accomplished amateur chef, Elizabeth has tested and revised dozens of dLife recipes in her home kitchen. She also writes restaurant reviews for local and regional publications and websites. Elizabeth is the Connecticut editor for the Zagat Survey.

dLife articles by Elizabeth:

The Fats – Carb Connection

Bountiful Barley

Nature's Perfect Food

Go Nuts!

Ways to Get More Fiber

Hues of Orange

Fermented Foods

Last Modified Date: July 22, 2014

All content on dLife.com is created and reviewed in compliance with our editorial policy.

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by Carey Potash
I hate to even suggest this, but what if the cure never comes? What if long-term clinical human trials go on indefinitely into the future with no hope in sight? What if cinnamon is just cinnamon? What if cactus juice is just cactus juice and reptile saliva just reptile saliva? And what if the BCG drug is a vaccine for tuberculosis and nothing more? I have this terrible feeling I’ll be an old man with a long grey wizard’s beard and a walking cane made out of...