A tech expert now works to keep people from terrorizing themselves with toxic foods

By Courtland Milloy Columnist | December 26, 2017

Wearing an apron and sterile gloves, Gwyn Whittaker emptied packets of diced tomatoes, peas and onions into a heated pan, then stirred in some mushrooms and spices. She was giving a cooking demonstration for customers at her restaurant, GreenFare Organic Cafe in Herndon, Va. Ten minutes later, voilà.

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