ac0be969-d7df-460c-a66c-a6f900e1ebd1 6402477e-f825-4767-9943-aa40001153af d0a4581c-20b8-48c7-9a6d-ac0c00c6b6f5 b9761e2a-a5aa-4fb8-8e12-ac0c00c762a8 en-US Seasoned https://www.wnpr.org/programs/seasoned Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

]]> episodic Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes. Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'. For more, visit ctpublic.org/seasoned Rob Gabaree rgabaree@ctpublic.org Connecticut Public Radio no https://www.omnycontent.com/d/programs/ac0be969-d7df-460c-a66c-a6f900e1ebd1/d0a4581c-20b8-48c7-9a6d-ac0c00c6b6f5/image.jpg?t=1596456356&size=Large Seasoned https://www.wnpr.org/programs/seasoned Steven Raichlen’s ‘Beer Can Chicken’ and our favorite interviews Steven Raichlen’s ‘Beer Can Chicken’ and our favorite interviews Get your grill ready and crack open a cold one. We’re talkin’ about beer can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. The host of Project Smoke, Project Fire, and Planet Barbeque on PBS, talks about his latest book, Beer-Can Chicken.

 

Steven shares tips for imparting both a subtle or more pronounced beer flavor, how to be sure your chicken stays upright and other non-beer drinks that you might want to plop your chicken on for grill-roasting. Steven also shares tips for cooking vegetables right on the embers—that “cave man” method of grilling he’s famous for.

Plus, Seasoned is sunsetting; that means we won't be making new episodes going forward. In this final episode, the Seasoned team gathers in the spirit of gratitude and reflection. We play back clips from some of our most meaningful interviews and favorite guests.

GUEST:

Steven Raichlen: Author of more than 30 books about grilling, including The Barbecue Bible, How to Grill, Planet Barbecue and Project Smoke. Steven’s won five James Beard Awards, and he’s lectured on the history of barbecue at Harvard University, the Library of Congress and the Smithsonian Institution. His latest book is Beer-Can Chicken: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You’ve Ever Tasted. (@stevenraichlen)

FEATURED RECIPES:
Basic Beer Can Chicken
Beer Can Turkey
Black Cherry Soda Chicken
Grilled Artichokes

INTERVIEWS MENTIONED IN THIS EPISODE:

Seasoned was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Francesca Fontanez, Katherine Jimenez, Martha Castillo, and Janae Spinato on Social.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

All episodes of Seasoned are available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes.

 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Get your grill ready and crack open a cold one. We’re talkin’ about beer can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. The host of Project Smoke, Project Fire, and Planet Barbeque on PBS, talks about his latest book, Beer-Can Chicken.

 

Steven shares tips for imparting both a subtle or more pronounced beer flavor, how to be sure your chicken stays upright and other non-beer drinks that you might want to plop your chicken on for grill-roasting. Steven also shares tips for cooking vegetables right on the embers—that “cave man” method of grilling he’s famous for.

Plus, Seasoned is sunsetting; that means we won't be making new episodes going forward. In this final episode, the Seasoned team gathers in the spirit of gratitude and reflection. We play back clips from some of our most meaningful interviews and favorite guests.

GUEST:

Steven Raichlen: Author of more than 30 books about grilling, including The Barbecue Bible, How to Grill, Planet Barbecue and Project Smoke. Steven’s won five James Beard Awards, and he’s lectured on the history of barbecue at Harvard University, the Library of Congress and the Smithsonian Institution. His latest book is Beer-Can Chicken: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You’ve Ever Tasted. (@stevenraichlen)

FEATURED RECIPES:
Basic Beer Can Chicken
Beer Can Turkey
Black Cherry Soda Chicken
Grilled Artichokes

INTERVIEWS MENTIONED IN THIS EPISODE:

Seasoned was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Francesca Fontanez, Katherine Jimenez, Martha Castillo, and Janae Spinato on Social.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

All episodes of Seasoned are available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes.

 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 38 Connecticut Public Radio 4e096bfd-d9c3-4f1e-910d-b1a201343bcf 4e096bfd-d9c3-4f1e-910d-b1a201343bcf Wed, 03 Jul 2024 18:52:00 +0000 2940 https://omny.fm/shows/seasoned/steven-raichlen-s-beer-can-chicken-and-our-favorit Seasoned celebrates Pride Seasoned celebrates Pride We’re celebrating a few things at The Port of Call with chef Renee Touponce and bar manager and mixologist, Jade Ayala: Pride Month, a second James Beard Award nomination for Renee and Renee's birthday.

We’re also gonna eat. . .and dance along with the Sea Queens during a drag performance at The Port of Call. It’s a fundraiser for the Human Rights Campaign to protect LGBTQ+ rights – something Renee and Jade are passionate about.

Drag brunches and dinners aren’t usually about the food, but when Renee’s in the kitchen, they’re about the queens and the food. We talk with Renee and Jade about the restaurant’s bi-weekly drag dinner series and how they’re showing up for the LGBTQ+ community through their work.

And, the New Haven Pride Center has moved out of a basement and into a light-filled space on Orange Street. Producer Tagan Engel talks with Bennie Saldana, Support Services Coordinator, about the new space and the center's expanded programs for youth and adults. The new program we’re particularly excited about is the inspiration of ally, Diana Henderson.

Diana cooks and organizes monthly community dinners and bakes a birthday cake so everyone feels celebrated. She’s also known for her “free mom hugs.”

You’ll also hear from community dinner participants describing what it means to them to share a meal with chosen family. New to the area? Attending a dinner is a great way to find connection within the LGBTQ+ community in a dedicated space.

Plus, Chantal Tafari, chef/owner of Likkle Patty Shop in Windsor, makes vegan Jamaican patties that “slap,” and producer Katrice Claudio can’t recommend them highly enough. She talks with Chantal about what makes her patties special and you’ll learn about ackee, the official fruit of Jamaica.

GUESTS:

BONUS: 
Listen to Where We Live's interview with Juancarlos Soto, Executive Director of the New Haven Pride Center.

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, and Meg Fitzgerald, with help from Francesca Fontanez, Janae Spinato, and Martha Castillo on Social.

Special thanks to everyone in the LGBTQ+ community and their allies who shared their stories with us and allowed us to document their celebrations.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’re celebrating a few things at The Port of Call with chef Renee Touponce and bar manager and mixologist, Jade Ayala: Pride Month, a second James Beard Award nomination for Renee and Renee's birthday.

We’re also gonna eat. . .and dance along with the Sea Queens during a drag performance at The Port of Call. It’s a fundraiser for the Human Rights Campaign to protect LGBTQ+ rights – something Renee and Jade are passionate about.

Drag brunches and dinners aren’t usually about the food, but when Renee’s in the kitchen, they’re about the queens and the food. We talk with Renee and Jade about the restaurant’s bi-weekly drag dinner series and how they’re showing up for the LGBTQ+ community through their work.

And, the New Haven Pride Center has moved out of a basement and into a light-filled space on Orange Street. Producer Tagan Engel talks with Bennie Saldana, Support Services Coordinator, about the new space and the center's expanded programs for youth and adults. The new program we’re particularly excited about is the inspiration of ally, Diana Henderson.

Diana cooks and organizes monthly community dinners and bakes a birthday cake so everyone feels celebrated. She’s also known for her “free mom hugs.”

You’ll also hear from community dinner participants describing what it means to them to share a meal with chosen family. New to the area? Attending a dinner is a great way to find connection within the LGBTQ+ community in a dedicated space.

Plus, Chantal Tafari, chef/owner of Likkle Patty Shop in Windsor, makes vegan Jamaican patties that “slap,” and producer Katrice Claudio can’t recommend them highly enough. She talks with Chantal about what makes her patties special and you’ll learn about ackee, the official fruit of Jamaica.

GUESTS:

BONUS: 
Listen to Where We Live's interview with Juancarlos Soto, Executive Director of the New Haven Pride Center.

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, and Meg Fitzgerald, with help from Francesca Fontanez, Janae Spinato, and Martha Castillo on Social.

Special thanks to everyone in the LGBTQ+ community and their allies who shared their stories with us and allowed us to document their celebrations.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 37 Connecticut Public Radio 588f23a5-72e6-4cc5-81f3-b19300fb6751 588f23a5-72e6-4cc5-81f3-b19300fb6751 Thu, 20 Jun 2024 10:00:00 +0000 3268 https://omny.fm/shows/seasoned/seasoned-celebrates-pride Recipes and stories from The Great British Baking Show's Janusz Domagala Recipes and stories from The Great British Baking Show's Janusz Domagala Janusz Domagala is one of your favorite bakers from The Great British Bake Off, or The Great British Baking Show, as it’s known here in the U.S. We were cheering for him right through to the semi-finals of Season 13 in 2022.

This hour, Janusz talks about his debut cookbook, Baking with Pride. Plus, he describes the joy of baking in the Bake Off tent, the importance of showing up as his authentic self, and how some of the recipes in his book honor LGBTQ+ history.

Plus, we talk with a Middletown teacher about her very cool summer gig. Valerie Zimmer and her 7-year-old step-daughter, Mia, are giving Mr. Softee a run for his money this summer.

GUESTS:

  • Janusz Domagala: Beloved former contestant on The Great British Bake Off and the author of Baking with Pride. (@januszbakes)

  • Valerie Zimmer and Mia: Valerie is the owner of Mama Mia's Ice Cream Truck and a student engagement specialist at Beman Middle School in Middletown, Conn. Mia is Valerie's stepdaughter and the inspiration for the ice cream truck (she's also the ice cream truck "boss." (@mamamiasicecreamtruck) on Facebook

     

FEATURED RECIPES:

World Pride Cake
Date Night Brownies
Polish Honey Cake

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Sabrina Herrera, Francesca Fontanez, Katherine Jimenez, and Martha Castillo on Social.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Janusz Domagala is one of your favorite bakers from The Great British Bake Off, or The Great British Baking Show, as it’s known here in the U.S. We were cheering for him right through to the semi-finals of Season 13 in 2022.

This hour, Janusz talks about his debut cookbook, Baking with Pride. Plus, he describes the joy of baking in the Bake Off tent, the importance of showing up as his authentic self, and how some of the recipes in his book honor LGBTQ+ history.

Plus, we talk with a Middletown teacher about her very cool summer gig. Valerie Zimmer and her 7-year-old step-daughter, Mia, are giving Mr. Softee a run for his money this summer.

GUESTS:

  • Janusz Domagala: Beloved former contestant on The Great British Bake Off and the author of Baking with Pride. (@januszbakes)

  • Valerie Zimmer and Mia: Valerie is the owner of Mama Mia's Ice Cream Truck and a student engagement specialist at Beman Middle School in Middletown, Conn. Mia is Valerie's stepdaughter and the inspiration for the ice cream truck (she's also the ice cream truck "boss." (@mamamiasicecreamtruck) on Facebook

     

FEATURED RECIPES:

World Pride Cake
Date Night Brownies
Polish Honey Cake

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Sabrina Herrera, Francesca Fontanez, Katherine Jimenez, and Martha Castillo on Social.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 36 Connecticut Public Radio 9cd93a2b-0301-4183-8cb9-b18c010e078d 9cd93a2b-0301-4183-8cb9-b18c010e078d Wed, 12 Jun 2024 15:55:06 +0000 2545 https://omny.fm/shows/seasoned/recipes-and-stories-from-the-great-british-baking Chrissy Tracey’s debut cookbook, plus The Chicken Chick, Kathy Shea Mormino Chrissy Tracey’s debut cookbook, plus The Chicken Chick, Kathy Shea Mormino Vegan chef Chrissy Tracey sits down with producer Tagan Engel to talk about the basics of foraging and how to incorporate wild plants and mushrooms into delicious meals. They discuss recipes for "lobster" rolls, Chrissy's riff on strawberry Pop Tarts, bagel sandwiches with carrot lox, and herby drinks from Chrissy's debut book, Forage & Feast.

Plus, backyard chicken keeping expert Kathy Shea Mormino describes realities of caring for the only pet that gives us food, backyard chickens. Interested in keeping chickens? Listen to this episode first.

FEATURED RECIPES:
Strawberry Knotweed Toaster Tarts
Wild Mint Mojitos
Lobster Mushroom Rolls

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Our Social team also includes Francesca Fontanez, Martha Castillo and Janae Spinato.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Vegan chef Chrissy Tracey sits down with producer Tagan Engel to talk about the basics of foraging and how to incorporate wild plants and mushrooms into delicious meals. They discuss recipes for "lobster" rolls, Chrissy's riff on strawberry Pop Tarts, bagel sandwiches with carrot lox, and herby drinks from Chrissy's debut book, Forage & Feast.

Plus, backyard chicken keeping expert Kathy Shea Mormino describes realities of caring for the only pet that gives us food, backyard chickens. Interested in keeping chickens? Listen to this episode first.

FEATURED RECIPES:
Strawberry Knotweed Toaster Tarts
Wild Mint Mojitos
Lobster Mushroom Rolls

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Our Social team also includes Francesca Fontanez, Martha Castillo and Janae Spinato.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 35 Connecticut Public Radio b1a2d0af-0ab3-475e-a607-b18501414637 b1a2d0af-0ab3-475e-a607-b18501414637 Wed, 05 Jun 2024 15:36:14 +0000 3088 https://omny.fm/shows/seasoned/chrissy-tracey-s-debut-cookbook-plus-the-chicken-c Priya Krishna, plus a gardening crash course and fresh food in Hartford Priya Krishna, plus a gardening crash course and fresh food in Hartford We begin the show by talking with (pinch us!) food writer and reporter Priya Krishna of the New York Times. She shares some of the stories behind her new book, Priya’s Kitchen Adventures. It’s a cookbook for kids! And, Priya talks about some of her most meaningful reporting for the Times to date: her video series On the Job, where she shines a light on the unseen workers of New York City’s food scene.

Priya also previews Chefs!, the Connecticut Forum’s live, unscripted panel discussion taking place at The Bushnell on Tuesday, May 21 at 7:30 PM. Priya’s fellow panelists are Marcus Samuelsson and Gail Simmons, and the event is moderated by Sam Sifton.

Go to CT Public's website for a chance to win free tickets to the event or buy your tickets directly from The Connecticut Forum.

Also this hour, Azeem (Blessings) Kareem and Sarah Rose Kareem of Samad Gardens Initiative describe how they teach newbie gardeners and farmers how to grow food for themselves and their communities. You’ll learn how to connect with Nature by growing vegetables, greens, and herbs in recycled egg cartons, milk jugs or buckets.

Plus, you’ve heard of CSAs. What does it mean to be a “CSA grocery store?” We talk with Jocelyn Cerda (below), founder of Mercado Popular. Jocelyn is on a mission to work with BIPOC growers and makers to connect the Hartford community with fresh, healthy, local food.

GUESTS:

FEATURED RECIPES:
Watermelon Agua Fresca
Dahi Bahalla, Nana-Style

LEARN MORE:

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Our Social team includes Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We begin the show by talking with (pinch us!) food writer and reporter Priya Krishna of the New York Times. She shares some of the stories behind her new book, Priya’s Kitchen Adventures. It’s a cookbook for kids! And, Priya talks about some of her most meaningful reporting for the Times to date: her video series On the Job, where she shines a light on the unseen workers of New York City’s food scene.

Priya also previews Chefs!, the Connecticut Forum’s live, unscripted panel discussion taking place at The Bushnell on Tuesday, May 21 at 7:30 PM. Priya’s fellow panelists are Marcus Samuelsson and Gail Simmons, and the event is moderated by Sam Sifton.

Go to CT Public's website for a chance to win free tickets to the event or buy your tickets directly from The Connecticut Forum.

Also this hour, Azeem (Blessings) Kareem and Sarah Rose Kareem of Samad Gardens Initiative describe how they teach newbie gardeners and farmers how to grow food for themselves and their communities. You’ll learn how to connect with Nature by growing vegetables, greens, and herbs in recycled egg cartons, milk jugs or buckets.

Plus, you’ve heard of CSAs. What does it mean to be a “CSA grocery store?” We talk with Jocelyn Cerda (below), founder of Mercado Popular. Jocelyn is on a mission to work with BIPOC growers and makers to connect the Hartford community with fresh, healthy, local food.

GUESTS:

FEATURED RECIPES:
Watermelon Agua Fresca
Dahi Bahalla, Nana-Style

LEARN MORE:

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Our Social team includes Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 34 Connecticut Public Radio 2cbca4f8-9334-4206-ae2b-b1700169c2ba 2cbca4f8-9334-4206-ae2b-b1700169c2ba Wed, 15 May 2024 18:54:57 +0000 3144 https://omny.fm/shows/seasoned/priya-krishna-plus-a-gardening-crash-course-and-fr The scoop on Connecticut’s best local ice cream shops The scoop on Connecticut’s best local ice cream shops This hour, we get the scoop on some of the state’s best ice cream shops from two people devoted to local ice cream. We talk with Craig Behun, the ice cream lover behind the Instagram @cticecreamtour and Shahan Kukreja of Micro Creamery. Since 2015, Craig’s been posting about his adventures trying ice cream shops all over the state. And Shahan takes the micro brewery concept and applies it to ice cream. You’ll find more than 70 local ice cream flavors in the shop.

Plus, Sweet Claude’s in Cheshire is an ice cream shop we love; get to know its owner Kelly Anne Pearce.

And finally, Dr. Steve Zinn, UConn professor in the Department of Animal Science, talks about the cows we have to thank for the milk used in the excellent ice cream served at the UConn Dairy Bar (@uconndairybar).

GUESTS:

  • Craig Behun: Ice cream lover, creator of @cticecreamtour
  • Shahan Kukreja: Co-owner of Micro Creamery in Woodbridge and Milford, Conn. (@microcreameryofct)
  • Kelly Anne Pearce: Owner and ice cream maker, Sweet Claude’s in Cheshire, Conn. (@sweet_claudes)
  • Dr. Steve Zinn: UConn professor in the Department of Animal Science in the College of Agriculture, Health, and Natural Resources (CAHNR); previously department head of Dept of Animal Science

Your Picks: Thank you to everyone who shared ice cream shop recommendations with us! We compiled all your shout outs here, including every shop that was mentioned during our round table discussion with Craig and Shahan.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social. It originally aired September 21, 2023.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This hour, we get the scoop on some of the state’s best ice cream shops from two people devoted to local ice cream. We talk with Craig Behun, the ice cream lover behind the Instagram @cticecreamtour and Shahan Kukreja of Micro Creamery. Since 2015, Craig’s been posting about his adventures trying ice cream shops all over the state. And Shahan takes the micro brewery concept and applies it to ice cream. You’ll find more than 70 local ice cream flavors in the shop.

Plus, Sweet Claude’s in Cheshire is an ice cream shop we love; get to know its owner Kelly Anne Pearce.

And finally, Dr. Steve Zinn, UConn professor in the Department of Animal Science, talks about the cows we have to thank for the milk used in the excellent ice cream served at the UConn Dairy Bar (@uconndairybar).

GUESTS:

  • Craig Behun: Ice cream lover, creator of @cticecreamtour
  • Shahan Kukreja: Co-owner of Micro Creamery in Woodbridge and Milford, Conn. (@microcreameryofct)
  • Kelly Anne Pearce: Owner and ice cream maker, Sweet Claude’s in Cheshire, Conn. (@sweet_claudes)
  • Dr. Steve Zinn: UConn professor in the Department of Animal Science in the College of Agriculture, Health, and Natural Resources (CAHNR); previously department head of Dept of Animal Science

Your Picks: Thank you to everyone who shared ice cream shop recommendations with us! We compiled all your shout outs here, including every shop that was mentioned during our round table discussion with Craig and Shahan.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social. It originally aired September 21, 2023.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 33 Connecticut Public Radio b64f04f3-20d3-4593-91a0-b15e01805a8d b64f04f3-20d3-4593-91a0-b15e01805a8d Mon, 29 Apr 2024 21:00:53 +0000 2768 https://omny.fm/shows/seasoned/the-scoop-on-connecticut-s-best-local-ice-cream-1 Seasoned celebrates Earth Day with a farmer, cook and beekeeper Seasoned celebrates Earth Day with a farmer, cook and beekeeper Organic horticulturist and farmer, Renée Giroux, of Earth’s Palate Farm in Warren talks about her approach to organic farming, Korean natural farming and Shumei farming, and shares her experiences as a young farmer working with Sal Gilberte of Gilbertie's Organics and the late chef, David Bouley in New York. Renée also explains the role small family farms play in offsetting climate change, and she talks about the ways the NW CT Food Hub connects farmers with customers like schools, chefs and food pantries.

And, cook and recipe developer Susan Spungen (above) will get you excited about spring cooking. Fun fact: Susan was the culinary consultant on the films Julie & Julia, It's Complicated and Eat, Pray, Love. She’s the author of the cookbook, Veg Forward.

Plus, Karyn Bigelow (below), the founder of Beekeeping While Black, a virtual platform for building a community for Black Beekeepers in the U.S., talks about her beekeeping experience and what motivated her to start the platform. Karyn also describes the mental health benefits of engaging with nature and beekeeping.

GUESTS:

FEATURED RECIPES:

Bucatini with Pea Pesto, Ricotta and Shaved Asparagus
Sugar Snap, Cabbage, and Radish Slaw with Buttermilk Dressing
Strawberry Tartlets with Goat Cheese Filling

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato are our Social team.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Organic horticulturist and farmer, Renée Giroux, of Earth’s Palate Farm in Warren talks about her approach to organic farming, Korean natural farming and Shumei farming, and shares her experiences as a young farmer working with Sal Gilberte of Gilbertie's Organics and the late chef, David Bouley in New York. Renée also explains the role small family farms play in offsetting climate change, and she talks about the ways the NW CT Food Hub connects farmers with customers like schools, chefs and food pantries.

And, cook and recipe developer Susan Spungen (above) will get you excited about spring cooking. Fun fact: Susan was the culinary consultant on the films Julie & Julia, It's Complicated and Eat, Pray, Love. She’s the author of the cookbook, Veg Forward.

Plus, Karyn Bigelow (below), the founder of Beekeeping While Black, a virtual platform for building a community for Black Beekeepers in the U.S., talks about her beekeeping experience and what motivated her to start the platform. Karyn also describes the mental health benefits of engaging with nature and beekeeping.

GUESTS:

FEATURED RECIPES:

Bucatini with Pea Pesto, Ricotta and Shaved Asparagus
Sugar Snap, Cabbage, and Radish Slaw with Buttermilk Dressing
Strawberry Tartlets with Goat Cheese Filling

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato are our Social team.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 32 Connecticut Public Radio 452f36f7-c0a7-4055-ad69-b156000341c3 452f36f7-c0a7-4055-ad69-b156000341c3 Thu, 18 Apr 2024 00:23:35 +0000 3033 https://omny.fm/shows/seasoned/seasoned-celebrates-earth-day-with-a-farmer-cook-a Seasoned celebrates National Library Week Seasoned celebrates National Library Week This week on Seasoned, we’re talking with people connected to our state’s libraries who mix their work with a passion for food, drink and community.

The downtown branch of the Hartford Public Library may be closed for renovations, but that hasn’t stopped Andréa Hawkins and Doug Barber from opening up a coffee shop on the light-filled first floor of the library. They talk with us about how the shop fosters community.

And, pairing wine with cheese and charcuterie is too obvious. What wine might pair with Virginia Woolf’s Orlando? How about Madame Bovary or Anna Karenina? Shannon Barillari, of the Russell Library in Middletown, talks with us about how she pairs wine with books.

Plus, how does Youth Services Librarian Kristen Slepecki get kids excited about the library's Teen Test Kitchen program? "I bribe them with food," she says. "Sugary treats are, for sure, the way to go." We talk with Kristen and Christine Michaud, the Durham Library's director, about the intrinsic value of the library's Cookbook Club, which is part book discussion, part pot luck.

Also, some city and town libraries in our state have what's called a Library of Things. Home cooks, ask your librarian if you can borrow a Barbie cake pan, cookie cutters, an air fryer, rice cooker or pizza oven! Bridget Quinn, President and CEO and Head Librarian at the Hartford Public Library describes the awesomeness of the Library of Things.

GUESTS:

Interested in the book and wine pairings Shannon Barallari suggests?

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, and Meg Fitzgerald. Scout Raimondo is our intern. Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato are our Social team.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This week on Seasoned, we’re talking with people connected to our state’s libraries who mix their work with a passion for food, drink and community.

The downtown branch of the Hartford Public Library may be closed for renovations, but that hasn’t stopped Andréa Hawkins and Doug Barber from opening up a coffee shop on the light-filled first floor of the library. They talk with us about how the shop fosters community.

And, pairing wine with cheese and charcuterie is too obvious. What wine might pair with Virginia Woolf’s Orlando? How about Madame Bovary or Anna Karenina? Shannon Barillari, of the Russell Library in Middletown, talks with us about how she pairs wine with books.

Plus, how does Youth Services Librarian Kristen Slepecki get kids excited about the library's Teen Test Kitchen program? "I bribe them with food," she says. "Sugary treats are, for sure, the way to go." We talk with Kristen and Christine Michaud, the Durham Library's director, about the intrinsic value of the library's Cookbook Club, which is part book discussion, part pot luck.

Also, some city and town libraries in our state have what's called a Library of Things. Home cooks, ask your librarian if you can borrow a Barbie cake pan, cookie cutters, an air fryer, rice cooker or pizza oven! Bridget Quinn, President and CEO and Head Librarian at the Hartford Public Library describes the awesomeness of the Library of Things.

GUESTS:

Interested in the book and wine pairings Shannon Barallari suggests?

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, and Meg Fitzgerald. Scout Raimondo is our intern. Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato are our Social team.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 31 Connecticut Public Radio 4480f241-9c10-4a8a-9659-b145013dc156 4480f241-9c10-4a8a-9659-b145013dc156 Thu, 04 Apr 2024 04:19:09 +0000 2940 https://omny.fm/shows/seasoned/seasoned-celebrates-national-library-week Seasoned heads to the forest for local maple syrup Seasoned heads to the forest for local maple syrup It’s maple syrup season! We visit The Independent Day School in Middlefield where students learn the art and science of maple syrup-making starting in kindergarten. Science teacher Xander Lowry is our guide as we tap trees, gather sap, split wood and make syrup with local students. Students in third, fifth and eighth grades describe what they love about the process and the ways making maple syrup brings the community together.

And, when Seasoned spoke to James Beard Award-winning chef Sherry Pocknett this past summer, she told us that the maple syrup coming out of the Mashantucket Sugar Shack was “the best in all the land.” Of course, that made us want to see, smell and taste for ourselves. Producer Tagan Engel takes a walk in the forest to visit the maple sugar operation guided by Jeremy Whipple, a member of the Mashantucket Pequot Tribal Nation and executive director of the Tribal Department of Agriculture. Jeremy is the project manager of the Mashantucket Sugar Shack. Jeremy explains maple syrup’s significance to members of the Mashantucket Pequot Tribal Nation and how he and his team make the Pequot Maple Syrup–using modern technology while drawing on hundreds of years of ancestral tradition–at the Mashantucket Sugar Shack.

Plus, Tagan shares a recipe for Maple Rosemary Glazed Pecans.

GUESTS:

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald. Sabrina Herrera, Francesca Fontanez, Martha Castillo and Janae Spinato are our Social team. Our interns are Scout Raimondo and Shanice Rhule.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Hungry for more? Subscribe to the Full Plate newsletter for show updates, gardening tips and recipes from cookbooks we love. And, visit our dedicated Food page for more seasonal recipes and food news.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> It’s maple syrup season! We visit The Independent Day School in Middlefield where students learn the art and science of maple syrup-making starting in kindergarten. Science teacher Xander Lowry is our guide as we tap trees, gather sap, split wood and make syrup with local students. Students in third, fifth and eighth grades describe what they love about the process and the ways making maple syrup brings the community together.

And, when Seasoned spoke to James Beard Award-winning chef Sherry Pocknett this past summer, she told us that the maple syrup coming out of the Mashantucket Sugar Shack was “the best in all the land.” Of course, that made us want to see, smell and taste for ourselves. Producer Tagan Engel takes a walk in the forest to visit the maple sugar operation guided by Jeremy Whipple, a member of the Mashantucket Pequot Tribal Nation and executive director of the Tribal Department of Agriculture. Jeremy is the project manager of the Mashantucket Sugar Shack. Jeremy explains maple syrup’s significance to members of the Mashantucket Pequot Tribal Nation and how he and his team make the Pequot Maple Syrup–using modern technology while drawing on hundreds of years of ancestral tradition–at the Mashantucket Sugar Shack.

Plus, Tagan shares a recipe for Maple Rosemary Glazed Pecans.

GUESTS:

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald. Sabrina Herrera, Francesca Fontanez, Martha Castillo and Janae Spinato are our Social team. Our interns are Scout Raimondo and Shanice Rhule.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Hungry for more? Subscribe to the Full Plate newsletter for show updates, gardening tips and recipes from cookbooks we love. And, visit our dedicated Food page for more seasonal recipes and food news.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 30 Connecticut Public Radio 421aeccb-b80f-4701-8110-b133014af6cb 421aeccb-b80f-4701-8110-b133014af6cb Wed, 20 Mar 2024 19:25:35 +0000 2940 https://omny.fm/shows/seasoned/seasoned-heads-to-the-forest-for-local-maple-syrup Local food influencers on their impact, social media, and their communities Local food influencers on their impact, social media, and their communities This week on Seasoned, we talk with content creators in the food space. Kat Ashmore is the chef (and "Hungry Lady") behind Kat Can Cook on Instagram and TikTok. We’ll talk with her about her first cookbook, just out! Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun.

And if you're a #ctfoodie, you likely follow David Milton's @thedamgram and @thedamtok for new restaurant alerts and to get David's picks for "the best" everything from empanadas to chicken sandwiches to mochi donuts and ice cream. (We appreciate his "3 Meals for under $20 series, too).

David makes videos on-site that make people hungry and he uses his platforms to uplift the people and places making delicious things all over our state. Producer Katrice Claudio talks with David about how and why he shines his light (literally) on the mom-and-pops you love and shares the videos with his thousands of fans and followers.

Plus, producer Tagan Engel visits a brand new coffee shop in New Haven called MOTW Coffee and Pastries. Its larger organization, Muslims of the World, began on Instagram with a mission around illuminating "the lives of Muslim individuals through their own stories. This digital space blossomed into a haven, celebrating resilience, faith, and the shared humanity that binds us all." Tagan speaks with the sibling co-owners about the shop and their specialty: traditional Yemeni chai.

GUESTS:

Featured Recipes:
Chimichurri Meatballs
Sweet Potato Cupcakes with Salted Maple Frosting
Mediterranean Chopped Salad with Roasted Red Pepper Dressing

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Tagan Engel, Stephanie Stender and Meg Fitzgerald. Scout Raimondo is our intern. Sabrina Herrera, Francesca Fontanez and Shanice Rhule are our Social team.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This week on Seasoned, we talk with content creators in the food space. Kat Ashmore is the chef (and "Hungry Lady") behind Kat Can Cook on Instagram and TikTok. We’ll talk with her about her first cookbook, just out! Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun.

And if you're a #ctfoodie, you likely follow David Milton's @thedamgram and @thedamtok for new restaurant alerts and to get David's picks for "the best" everything from empanadas to chicken sandwiches to mochi donuts and ice cream. (We appreciate his "3 Meals for under $20 series, too).

David makes videos on-site that make people hungry and he uses his platforms to uplift the people and places making delicious things all over our state. Producer Katrice Claudio talks with David about how and why he shines his light (literally) on the mom-and-pops you love and shares the videos with his thousands of fans and followers.

Plus, producer Tagan Engel visits a brand new coffee shop in New Haven called MOTW Coffee and Pastries. Its larger organization, Muslims of the World, began on Instagram with a mission around illuminating "the lives of Muslim individuals through their own stories. This digital space blossomed into a haven, celebrating resilience, faith, and the shared humanity that binds us all." Tagan speaks with the sibling co-owners about the shop and their specialty: traditional Yemeni chai.

GUESTS:

Featured Recipes:
Chimichurri Meatballs
Sweet Potato Cupcakes with Salted Maple Frosting
Mediterranean Chopped Salad with Roasted Red Pepper Dressing

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Tagan Engel, Stephanie Stender and Meg Fitzgerald. Scout Raimondo is our intern. Sabrina Herrera, Francesca Fontanez and Shanice Rhule are our Social team.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 29 Connecticut Public Radio 5461271f-db84-423e-a548-b12601613a90 5461271f-db84-423e-a548-b12601613a90 Wed, 06 Mar 2024 16:06:06 +0000 2940 https://omny.fm/shows/seasoned/social-media-influencers-and-creators-on-their-imp How to savor chocolate, plus bars you can feel good about buying How to savor chocolate, plus bars you can feel good about buying This week on Seasoned, we’re spending the hour talking about—and tasting—chocolate. We'll get a history lesson and follow cacao's journey from a bitter drink for wealthy Aztecs to the delicious thing it is today. Plus, if you care about where your food comes from and how it impacts the people who grow and harvest it, as well as the planet, we're recommending four chocolate bars that are certified organic, Fair Trade and Fair for Life.

First, you’ll meet Benoit Racquet of BE Chocolat in Fairfield. This master chocolatier is not just making artisan chocolates, he’s designing a tasting experience.

And, we talk with food historian Ramin Ganeshram about the evolution of cacao and chocolate. "So these individuals working with cacao for this world market—for colonizers, for their enslavers and those who'd indentured them—were skilled artisans," Ramin said, "they were agriculturalists, they were food scientists, and people I think don't realize that."

Finally, in between bites, Tagan Engel and Westport chocolatier Aarti Khosla recommend ethically made store-bought bars you can feel good about buying. It's a tough job, but somebody's gotta do it. Tagan prefers a tall, thin Theo, and both agree it has a good snap. One of Aarti's top picks is from Tony's Chocolonely, one of the original chocolate makers working toward a 100% exploitation free chocolate.

GUESTS:

Chocolate bars you can feel good about buying
Tagan and Aarti tasted the following bars during their segment. All are readily available at markets or pharmacies and sell for between $3.00-$6.00.

  • AlterEco (Brown Butter Dark, Organic, Fair Trade)

  • Theo (Cherry Almond, Organic, Fair for Life)

  • Tony’s Chocolonely  (Caramel Sea Salt, Fair Trade, Traceable Cocoa Beans)

  • Divine (85% Exquisitely Smooth Dark Chocolate Bar, Fair Trade, Ghanian farmer co-owned)

Learn More:
Visit the Slave Free Chocolate website.
The Fine Chocolate Industry Association is working on a glossary to help define the terms used for ethical and sustainable chocolate.

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This week on Seasoned, we’re spending the hour talking about—and tasting—chocolate. We'll get a history lesson and follow cacao's journey from a bitter drink for wealthy Aztecs to the delicious thing it is today. Plus, if you care about where your food comes from and how it impacts the people who grow and harvest it, as well as the planet, we're recommending four chocolate bars that are certified organic, Fair Trade and Fair for Life.

First, you’ll meet Benoit Racquet of BE Chocolat in Fairfield. This master chocolatier is not just making artisan chocolates, he’s designing a tasting experience.

And, we talk with food historian Ramin Ganeshram about the evolution of cacao and chocolate. "So these individuals working with cacao for this world market—for colonizers, for their enslavers and those who'd indentured them—were skilled artisans," Ramin said, "they were agriculturalists, they were food scientists, and people I think don't realize that."

Finally, in between bites, Tagan Engel and Westport chocolatier Aarti Khosla recommend ethically made store-bought bars you can feel good about buying. It's a tough job, but somebody's gotta do it. Tagan prefers a tall, thin Theo, and both agree it has a good snap. One of Aarti's top picks is from Tony's Chocolonely, one of the original chocolate makers working toward a 100% exploitation free chocolate.

GUESTS:

Chocolate bars you can feel good about buying
Tagan and Aarti tasted the following bars during their segment. All are readily available at markets or pharmacies and sell for between $3.00-$6.00.

  • AlterEco (Brown Butter Dark, Organic, Fair Trade)

  • Theo (Cherry Almond, Organic, Fair for Life)

  • Tony’s Chocolonely  (Caramel Sea Salt, Fair Trade, Traceable Cocoa Beans)

  • Divine (85% Exquisitely Smooth Dark Chocolate Bar, Fair Trade, Ghanian farmer co-owned)

Learn More:
Visit the Slave Free Chocolate website.
The Fine Chocolate Industry Association is working on a glossary to help define the terms used for ethical and sustainable chocolate.

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 28 Connecticut Public Radio d3fecf3a-2039-455e-a215-b112001ae85a d3fecf3a-2039-455e-a215-b112001ae85a Mon, 12 Feb 2024 17:31:50 +0000 3450 https://omny.fm/shows/seasoned/how-to-savor-chocolate-plus-bars-you-can-feel-good The art of dining alone The art of dining alone We all have different opinions on dining alone. Some people relish the experience. Others would rather eat a bowl of bees than feel vulnerable at a table for one. . .perhaps thinking to themselves - are people judging me? 

This hour, producer Katrice Claudio reflects on solo dining and how it can actually be a way to connect — with yourself, and others. Katrice talks with writer Alissa Wilkinson. She’s a movie critic for The New York Times, and the author of the book, Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women. A year ago, Alissa wrote an article for Vox called “The Glories of Dining Out Alone.”

Alissa explains some of the history of dining alone, the stigma people may still feel, and takeaways for solo-diners. . . so you might feel a little more confident if taking yourself out to dinner is part of your self-care.

Katrice also talks with local bartender Anna Konya about her experiences observing and interacting with lots of solo diners grabbing a meal at the bar.

Plus, get to know the New York City photographer behind the book, Dining Alone: In the Company of Solitude. Aside from its portraits of solo-diners, the book is an interesting visual history of restaurants spanning 35 years.

GUESTS:

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Tagan Engel, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We all have different opinions on dining alone. Some people relish the experience. Others would rather eat a bowl of bees than feel vulnerable at a table for one. . .perhaps thinking to themselves - are people judging me? 

This hour, producer Katrice Claudio reflects on solo dining and how it can actually be a way to connect — with yourself, and others. Katrice talks with writer Alissa Wilkinson. She’s a movie critic for The New York Times, and the author of the book, Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women. A year ago, Alissa wrote an article for Vox called “The Glories of Dining Out Alone.”

Alissa explains some of the history of dining alone, the stigma people may still feel, and takeaways for solo-diners. . . so you might feel a little more confident if taking yourself out to dinner is part of your self-care.

Katrice also talks with local bartender Anna Konya about her experiences observing and interacting with lots of solo diners grabbing a meal at the bar.

Plus, get to know the New York City photographer behind the book, Dining Alone: In the Company of Solitude. Aside from its portraits of solo-diners, the book is an interesting visual history of restaurants spanning 35 years.

GUESTS:

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Tagan Engel, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 27 Connecticut Public Radio eafbe057-db54-463c-86da-b106015abc05 eafbe057-db54-463c-86da-b106015abc05 Wed, 31 Jan 2024 18:53:36 +0000 3040 https://omny.fm/shows/seasoned/the-art-of-dining-alone Seasoned explores olive oil, plus chef JJ Johnson’s ‘The Simple Art of Rice’ Seasoned explores olive oil, plus chef JJ Johnson’s ‘The Simple Art of Rice’ Olive oil is a thing of beauty—and essential in so much of our cooking. Olive oil sommelier Tassos Kyriakides teaches us how to better appreciate olive oil – both for its flavor and its health and ecological benefits.

And, producer Meg Dalton reports on one Connecticut organization using Palestinian olive oil to educate the community about the region. We’ll also hear from Wafa Shami, a Palestinian food blogger, about the importance of olive trees.

Plus, we talk with James Beard Award-winning chef JJ Johnson about his new book, The Simple Art of Rice.

GUESTS:

Learn More:
Education in a Bottle
Wafa Shami’s recipe for Chicken Musakhan

Featured Recipes from The Simple Art of Rice:
Seafood Paella
Filipino Adobo
Bibimbap with Pickled Vegetables

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Olive oil is a thing of beauty—and essential in so much of our cooking. Olive oil sommelier Tassos Kyriakides teaches us how to better appreciate olive oil – both for its flavor and its health and ecological benefits.

And, producer Meg Dalton reports on one Connecticut organization using Palestinian olive oil to educate the community about the region. We’ll also hear from Wafa Shami, a Palestinian food blogger, about the importance of olive trees.

Plus, we talk with James Beard Award-winning chef JJ Johnson about his new book, The Simple Art of Rice.

GUESTS:

Learn More:
Education in a Bottle
Wafa Shami’s recipe for Chicken Musakhan

Featured Recipes from The Simple Art of Rice:
Seafood Paella
Filipino Adobo
Bibimbap with Pickled Vegetables

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 26 Connecticut Public Radio 0f5561cc-02ec-434d-a03d-b0fa00389509 0f5561cc-02ec-434d-a03d-b0fa00389509 Wed, 17 Jan 2024 14:35:31 +0000 3418 https://omny.fm/shows/seasoned/seasoned-explores-olive-oil-plus-chef-jj-johnson-s Local voices: Highlights from our favorite Seasoned conversations of 2023 Local voices: Highlights from our favorite Seasoned conversations of 2023 Before we go full-speed ahead on 2024, this week on Seasoned, we’re listening back to some of our favorite conversations of 2023. You'll hear moments from our episode celebrating local restaurants that have stood the test of time, an Indigenous chef who made James Beard Award history, chefs we’re cheering for (always!) and people supporting their communities through food and farming.

GUESTS:

Full episodes:

CT restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’

Georgia O’Keeffe’s recipe collection, local chef Damon Sawyer, plus Prince Abou’s Butchery

Chef Reneé Touponce’s innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas

Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history

A gutsy talk about fermented food. Plus, big plans for Small State

Chef Rahanna Bisseret Martinez + a personal approach to community gardening

The farmers behind Park City Harvest, plus CT Wine Country

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. (Emily Charash was a producer on the full episode of CT Restaurants that have stood the test of time)

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Before we go full-speed ahead on 2024, this week on Seasoned, we’re listening back to some of our favorite conversations of 2023. You'll hear moments from our episode celebrating local restaurants that have stood the test of time, an Indigenous chef who made James Beard Award history, chefs we’re cheering for (always!) and people supporting their communities through food and farming.

GUESTS:

Full episodes:

CT restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’

Georgia O’Keeffe’s recipe collection, local chef Damon Sawyer, plus Prince Abou’s Butchery

Chef Reneé Touponce’s innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas

Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history

A gutsy talk about fermented food. Plus, big plans for Small State

Chef Rahanna Bisseret Martinez + a personal approach to community gardening

The farmers behind Park City Harvest, plus CT Wine Country

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. (Emily Charash was a producer on the full episode of CT Restaurants that have stood the test of time)

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 25 Connecticut Public Radio 2d04b5a2-41c1-43e6-bbae-b0ec001707a5 2d04b5a2-41c1-43e6-bbae-b0ec001707a5 Wed, 03 Jan 2024 20:02:03 +0000 2940 https://omny.fm/shows/seasoned/local-voices-highlights-from-our-favorite-seasoned Holiday cookie traditions, plus Roya Shariat and Gita Sadeh’s ‘Maman and Me’ Holiday cookie traditions, plus Roya Shariat and Gita Sadeh’s ‘Maman and Me’ Roya Shariat and her mother, Gita Sadeh are co-authors of the new cookbook, Maman and Me: Recipes from Our Iranian American Family.

You’ve likely seen Gita on Roya’s TikTok and Instagram, where she’s famous for flipping the most gorgeous tahdigs and picking the right-sized container for leftovers 100% of the time (there are some nail-biters and you will root for her ‘til the end).

In our conversation, Roya explains why it was important for her to document her mother’s recipes in a book, and together, they talk about the ways their culture is so deeply rooted in food and feeding one another.

Plus, some Connecticut residents talk about a cookie that’s special to them, either because of a cultural tradition, holiday or just because they love it.

You’ll hear about treasured alfajores, anisette cookies, gingerbread, rugelach, Norwegian krumkake, and more. We also learn about the cookies (and the bakers) of Sanctuary Kitchen in New Haven.

GUESTS:

GUEST COOKIE CONTRIBUTORS:

  • Joyce Thompsen Biolzi and Janice Papuga: Mother and daughter. Special cookie - Norwegian krumkake

  • Leyla Dam Jenkins: Owner of Lorca Coffee Bar in Stamford, Conn. Special cookie - alfajores

  • Lori Dalton: Mom of Seasoned’s Director of Storytelling. Special cookie – Italian anisette

  • Ramin Ganeshram: Executive Director of Westport Museum for History & Culture. Special cookie - gingerbread

  • Noah Baerman: Jazz musician and educator. Special cookie - chocolate chip

  • Parvine Toorawa: Chef and baker at Sanctuary Kitchen. Special cookie - naankataj

  • Azar Ahmed: Chef at Sanctuary Kitchen. Special cookie - kaak juz hind

  • Rawaa Ghazi: Program Associate at Sanctuary Kitchen in New Haven, Conn. Special cookie - ma'amoul

  • Tagan Engel: Producer of Seasoned. Special cookie – rugelach and Lego® gingerbread (adapted from Tartine's soft gingerbread)

FEATURED RECIPES:
Soft Almond Flour Cookies (Toots)
Crispy Egg Yolk and Walnut Cookies (Noon Tokhmorghi)
Sweet Yogurt Fritters (Noon Masti)
Tagan's Rugelach
Tagan's Lego Gingerbread Cookies

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from our Social team Sabrina Herrera and Francesca Fontanez.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Roya Shariat and her mother, Gita Sadeh are co-authors of the new cookbook, Maman and Me: Recipes from Our Iranian American Family.

You’ve likely seen Gita on Roya’s TikTok and Instagram, where she’s famous for flipping the most gorgeous tahdigs and picking the right-sized container for leftovers 100% of the time (there are some nail-biters and you will root for her ‘til the end).

In our conversation, Roya explains why it was important for her to document her mother’s recipes in a book, and together, they talk about the ways their culture is so deeply rooted in food and feeding one another.

Plus, some Connecticut residents talk about a cookie that’s special to them, either because of a cultural tradition, holiday or just because they love it.

You’ll hear about treasured alfajores, anisette cookies, gingerbread, rugelach, Norwegian krumkake, and more. We also learn about the cookies (and the bakers) of Sanctuary Kitchen in New Haven.

GUESTS:

GUEST COOKIE CONTRIBUTORS:

  • Joyce Thompsen Biolzi and Janice Papuga: Mother and daughter. Special cookie - Norwegian krumkake

  • Leyla Dam Jenkins: Owner of Lorca Coffee Bar in Stamford, Conn. Special cookie - alfajores

  • Lori Dalton: Mom of Seasoned’s Director of Storytelling. Special cookie – Italian anisette

  • Ramin Ganeshram: Executive Director of Westport Museum for History & Culture. Special cookie - gingerbread

  • Noah Baerman: Jazz musician and educator. Special cookie - chocolate chip

  • Parvine Toorawa: Chef and baker at Sanctuary Kitchen. Special cookie - naankataj

  • Azar Ahmed: Chef at Sanctuary Kitchen. Special cookie - kaak juz hind

  • Rawaa Ghazi: Program Associate at Sanctuary Kitchen in New Haven, Conn. Special cookie - ma'amoul

  • Tagan Engel: Producer of Seasoned. Special cookie – rugelach and Lego® gingerbread (adapted from Tartine's soft gingerbread)

FEATURED RECIPES:
Soft Almond Flour Cookies (Toots)
Crispy Egg Yolk and Walnut Cookies (Noon Tokhmorghi)
Sweet Yogurt Fritters (Noon Masti)
Tagan's Rugelach
Tagan's Lego Gingerbread Cookies

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from our Social team Sabrina Herrera and Francesca Fontanez.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 24 Connecticut Public Radio 09d07395-2706-4851-ad82-b0dc0167f083 09d07395-2706-4851-ad82-b0dc0167f083 Mon, 18 Dec 2023 22:20:06 +0000 3099 https://omny.fm/shows/seasoned/holiday-cookie-traditions-plus-roya-shariat-and-gi Real talk about diet culture from the ‘Food, We Need to Talk’ authors Real talk about diet culture from the ‘Food, We Need to Talk’ authors This week on Seasoned, real talk from the authors of the podcast—and now book—Food, We Need to Talk: The Science-Based, Humor-Laced Last Word on Eating, Diet, and Making Peace with Your Body. Juna Gjata and Dr. Eddie Phillips join producer Katrice Claudio to unpack ideas about diet culture, weight loss and what it means to be healthy.

GUESTS:

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This week on Seasoned, real talk from the authors of the podcast—and now book—Food, We Need to Talk: The Science-Based, Humor-Laced Last Word on Eating, Diet, and Making Peace with Your Body. Juna Gjata and Dr. Eddie Phillips join producer Katrice Claudio to unpack ideas about diet culture, weight loss and what it means to be healthy.

GUESTS:

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 23 Connecticut Public Radio 35046522-e163-49d6-a674-b0d600542dc7 35046522-e163-49d6-a674-b0d600542dc7 Tue, 12 Dec 2023 14:57:24 +0000 2622 https://omny.fm/shows/seasoned/real-talk-about-diet-culture-from-the-food-we-need Bake smarter—and with confidence, plus exploring connections between Judaism and farming Bake smarter—and with confidence, plus exploring connections between Judaism and farming Don’t you just love a good secret? Here’s one: baking isn’t any harder than cooking. You don’t have to stress about preciseness, food science or perfection. Samantha Seneviratne is a baker, a contributor to the New York Times, and the host of Everyday Cooking on Magnolia Network. She’s also a James Beard Award-nominated cookbook author and her latest book is Bake Smart: Sweets and Secrets from My Oven to Yours. We talk with Sam about her book and get her to spill those secrets so you can bake with confidence.

Plus, producer Tagan Engel talks with Shamu Fenyvesi Sadeh about the work being done at the Adamah campus of the Isabella Freedman Retreat Center in Falls Village, CT. Programs, immersive retreats, and fellowships at the center aim to help people better understand and experience the connection between Judaism, agriculture and the Earth.

GUESTS:

FEATURED RECIPES:
Chewy Chocolate Chip Cookies
Tagan Engel's Ultimate Latkes

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Don’t you just love a good secret? Here’s one: baking isn’t any harder than cooking. You don’t have to stress about preciseness, food science or perfection. Samantha Seneviratne is a baker, a contributor to the New York Times, and the host of Everyday Cooking on Magnolia Network. She’s also a James Beard Award-nominated cookbook author and her latest book is Bake Smart: Sweets and Secrets from My Oven to Yours. We talk with Sam about her book and get her to spill those secrets so you can bake with confidence.

Plus, producer Tagan Engel talks with Shamu Fenyvesi Sadeh about the work being done at the Adamah campus of the Isabella Freedman Retreat Center in Falls Village, CT. Programs, immersive retreats, and fellowships at the center aim to help people better understand and experience the connection between Judaism, agriculture and the Earth.

GUESTS:

FEATURED RECIPES:
Chewy Chocolate Chip Cookies
Tagan Engel's Ultimate Latkes

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 22 Connecticut Public Radio 8e954d25-5160-467b-9f2a-b0ce015d591f 8e954d25-5160-467b-9f2a-b0ce015d591f Tue, 05 Dec 2023 19:22:04 +0000 2940 https://omny.fm/shows/seasoned/bake-smarter-and-with-confidence-plus-exploring-co Talkin’ turkey with local chefs, plus the gift of Buffalo Creek squash Talkin’ turkey with local chefs, plus the gift of Buffalo Creek squash This hour, chef Raquel Rivera, a cooking teacher and owner of A Pinch of Salt, and Jason Sobocinski, a local food entrepreneur, share tips for cooking a Thanksgiving turkey with all the fixins’.

And intern Lateshia Peters talks with her mom Nicole Lewis about why their Thanksgiving meal is centered around the food of her Grenadian heritage. Think: Caribbean-spiced salmon, fry-bakes, and cocoa tea.

Plus, producer Tagan Engel speaks with Hi’ilei Hobart, a professor of Native and Indigenous Studies at Yale, and Rebecca Salazar, a student seed keeper with the Yale Native American Cultural Center and the Yale Sustainable Food Project. They spoke at the Yale farm about their adventure this year - growing and saving seeds of the special Haudenosaunee Buffalo Creek squash. These two indigenous women also speak to the importance they feel in connecting with indigenous and ancestral foods such as the three sisters: beans, corn and squash - to counter the challenges of colonization. 

GUESTS:

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. Special thanks to the Yale Sustainable Food Program and to Fafa­­­­­­ Van Ha, Lazarus Fellow at the Yale Sustainable Food Program for contributing to the Buffalo Creek squash segment. 

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This hour, chef Raquel Rivera, a cooking teacher and owner of A Pinch of Salt, and Jason Sobocinski, a local food entrepreneur, share tips for cooking a Thanksgiving turkey with all the fixins’.

And intern Lateshia Peters talks with her mom Nicole Lewis about why their Thanksgiving meal is centered around the food of her Grenadian heritage. Think: Caribbean-spiced salmon, fry-bakes, and cocoa tea.

Plus, producer Tagan Engel speaks with Hi’ilei Hobart, a professor of Native and Indigenous Studies at Yale, and Rebecca Salazar, a student seed keeper with the Yale Native American Cultural Center and the Yale Sustainable Food Project. They spoke at the Yale farm about their adventure this year - growing and saving seeds of the special Haudenosaunee Buffalo Creek squash. These two indigenous women also speak to the importance they feel in connecting with indigenous and ancestral foods such as the three sisters: beans, corn and squash - to counter the challenges of colonization. 

GUESTS:

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. Special thanks to the Yale Sustainable Food Program and to Fafa­­­­­­ Van Ha, Lazarus Fellow at the Yale Sustainable Food Program for contributing to the Buffalo Creek squash segment. 

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 21 Connecticut Public Radio f28692d5-cdf6-4b2f-87cb-b0bc0186405a f28692d5-cdf6-4b2f-87cb-b0bc0186405a Mon, 20 Nov 2023 20:52:56 +0000 3464 https://omny.fm/shows/seasoned/talkin-turkey-with-local-chefs-plus-the-gift-of-bu 50 Pies, 50 States: A baker gets to know the US through pie 50 Pies, 50 States: A baker gets to know the US through pie Stacey Mei Yan Fong dreamed up the most delicious way to learn more about the United States, her chosen home. We talk with Stacey about her first cookbook, 50 Pies, 50 States; the immigration story that inspired it; and the pure joy that pie brings.

Stacey created the 50 Pies, 50 States project while applying for permanent residency in the United States. She researched each state, developed a pie recipe inspired by the state, and dedicated the pie to a friend or special person connected to that state.

Some pies are wild and wonderful—Nevada’s “All-You-Can-Eat Buffet Pie” and Minnesota’s “Corn Dog-Hotdish Pie with Savory Funnel-Cake Topping” are examples (there are a few state-fair-inspired pies as well). And some pies highlight a state’s fun facts. Did you know that the snickerdoodle is Connecticut's state cookie? Stacey details the backstories behind her unique pies and gives home bakers tips for baking great pies, whether they’re dedicated to someone or just made to share and spread joy.

Plus, we spotlight a story Where We Live explored about the surprising connection between baking powder and our state. Patrick Skahill hosts a conversation with food historian Linda Civitello.

GUESTS:

FEATURED RECIPES:
Connecticut: Snickerdoodle Pie
Massachusetts: Boston Cream Pie Pie
New Hampshire: Maple Pumpkin Pie with Painted Birch Tree Crust

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Special thanks to Patrick Skahill and Katie Pellico.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Stacey Mei Yan Fong dreamed up the most delicious way to learn more about the United States, her chosen home. We talk with Stacey about her first cookbook, 50 Pies, 50 States; the immigration story that inspired it; and the pure joy that pie brings.

Stacey created the 50 Pies, 50 States project while applying for permanent residency in the United States. She researched each state, developed a pie recipe inspired by the state, and dedicated the pie to a friend or special person connected to that state.

Some pies are wild and wonderful—Nevada’s “All-You-Can-Eat Buffet Pie” and Minnesota’s “Corn Dog-Hotdish Pie with Savory Funnel-Cake Topping” are examples (there are a few state-fair-inspired pies as well). And some pies highlight a state’s fun facts. Did you know that the snickerdoodle is Connecticut's state cookie? Stacey details the backstories behind her unique pies and gives home bakers tips for baking great pies, whether they’re dedicated to someone or just made to share and spread joy.

Plus, we spotlight a story Where We Live explored about the surprising connection between baking powder and our state. Patrick Skahill hosts a conversation with food historian Linda Civitello.

GUESTS:

FEATURED RECIPES:
Connecticut: Snickerdoodle Pie
Massachusetts: Boston Cream Pie Pie
New Hampshire: Maple Pumpkin Pie with Painted Birch Tree Crust

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Special thanks to Patrick Skahill and Katie Pellico.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 20 Connecticut Public Radio 84dfa003-bc30-45b0-ac9e-b0a50151cb49 84dfa003-bc30-45b0-ac9e-b0a50151cb49 Wed, 01 Nov 2023 15:02:00 +0000 2940 https://omny.fm/shows/seasoned/50-pies-50-states-a-baker-gets-to-know-the-us-thro Yewande Komolafe’s ‘Everyday Lagos,’ plus Bridgeport’s Green Village Initiative Yewande Komolafe’s ‘Everyday Lagos,’ plus Bridgeport’s Green Village Initiative In this hour of Seasoned, you’ll get to know Brooklyn-based writer, recipe developer, and food stylist Yewande Komolafe. In her work for The New York Times and elsewhere, she’s a champion for West African cuisine. Producer Tagan Engel talks with Yewande about her first book, My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora.

Then Tagan brings us a story from Reservoir Community Farm in Bridgeport — where Green Village Initiative is feeding its community and empowering the next generation of urban gardeners and farmers.

GUESTS:

FEATURED RECIPES:
Sinasir
Swallows – Pounded Method
Ègúsí Soup

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Our interns are Lateshia Peters and Joey Morgan.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> In this hour of Seasoned, you’ll get to know Brooklyn-based writer, recipe developer, and food stylist Yewande Komolafe. In her work for The New York Times and elsewhere, she’s a champion for West African cuisine. Producer Tagan Engel talks with Yewande about her first book, My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora.

Then Tagan brings us a story from Reservoir Community Farm in Bridgeport — where Green Village Initiative is feeding its community and empowering the next generation of urban gardeners and farmers.

GUESTS:

FEATURED RECIPES:
Sinasir
Swallows – Pounded Method
Ègúsí Soup

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Our interns are Lateshia Peters and Joey Morgan.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 19 Connecticut Public Radio c29ef7a9-0aad-4cd4-a337-b0a401444d44 c29ef7a9-0aad-4cd4-a337-b0a401444d44 Tue, 24 Oct 2023 16:32:39 +0000 2940 https://omny.fm/shows/seasoned/yewande-komolafe-s-everyday-lagos-plus-bridgeport Chef Rahanna Bisseret Martinez + a personal approach to community gardening Chef Rahanna Bisseret Martinez + a personal approach to community gardening Rahanna Bisseret Martinez was a contestant on Top Chef Junior, and she’s cooked at some of the best restaurants in the world, including Dominique Ansel Bakery, Chez Panisse, Broken Spanish, Emeril's and Tartine Bakery. Rahanna is the author of the cookbook, Flavor + Us. And she’s still in college! Producers Katrice Claudio and Tagan Engel talk with Rahanna about her book, her busy life and her love of food from all over the world.

And, we meet a New Britain family who turned their lawn into a pick-what-you-need garden for their community.

GUESTS:

FEATURED RECIPES:
Concha Scones
Dry-Fried Green Beans
Tie-Dye Berry Paletas

LEARN MORE: 
Listen to Leah Penniman of Soul Fire Farm talk with Khalilah Brown-Dean about how Black Americans are reclaiming their relationship with nature on an episode of Disrupted.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Rahanna Bisseret Martinez was a contestant on Top Chef Junior, and she’s cooked at some of the best restaurants in the world, including Dominique Ansel Bakery, Chez Panisse, Broken Spanish, Emeril's and Tartine Bakery. Rahanna is the author of the cookbook, Flavor + Us. And she’s still in college! Producers Katrice Claudio and Tagan Engel talk with Rahanna about her book, her busy life and her love of food from all over the world.

And, we meet a New Britain family who turned their lawn into a pick-what-you-need garden for their community.

GUESTS:

FEATURED RECIPES:
Concha Scones
Dry-Fried Green Beans
Tie-Dye Berry Paletas

LEARN MORE: 
Listen to Leah Penniman of Soul Fire Farm talk with Khalilah Brown-Dean about how Black Americans are reclaiming their relationship with nature on an episode of Disrupted.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 18 Connecticut Public Radio e2b80666-91b4-4322-bc1e-b09700ee9a74 e2b80666-91b4-4322-bc1e-b09700ee9a74 Wed, 11 Oct 2023 16:40:46 +0000 2537 https://omny.fm/shows/seasoned/chef-rahanna-bisseret-martinez-a-personal-approach Building community through coffee Building community through coffee This week on Seasoned, we’re thinking about ways coffee spurs connection and builds community. You’ll hear stories about two very different coffee experiences.

Producer Katrice Claudio talks with Elijah Hilliman, the co-founder of Semilla Cafe + Studio in Hartford. Semilla is a coffee shop, but it’s also a neighborhood living room serving as a creative space “rooted in intention and reclamation” for Connecticut’s BIPOC and LGBTQIA communities.

Plus, Producer Tagan Engel attends an Eritrean coffee ceremony hosted by her dear friend Farha Abubaker. We get to know Farha and the traditions behind each part of the ceremony.

And, listeners shout-out J. René Coffee Roasters for both the excellent coffee and the mission behind its sister coffee bar, Victus Coffee. Listen to our interview with owner and coffee expert, J. René Martinez.

GUESTS:

  • Elijah Hilliman: Co-owner of Semilla Cafe + Studio

  • Farha Abubaker: Formerly a chef and journalist, currently a teacher in New Haven, Conn.

LEARN MORE:
Read Ayannah Brown's story, MAROON Series by Semilla Café + Studio in Hartford is generating a new scene of CT music artists. The song at the close of our first segment was "Real Small Change" by local jazz and R&B quartet, Mixed Company.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This week on Seasoned, we’re thinking about ways coffee spurs connection and builds community. You’ll hear stories about two very different coffee experiences.

Producer Katrice Claudio talks with Elijah Hilliman, the co-founder of Semilla Cafe + Studio in Hartford. Semilla is a coffee shop, but it’s also a neighborhood living room serving as a creative space “rooted in intention and reclamation” for Connecticut’s BIPOC and LGBTQIA communities.

Plus, Producer Tagan Engel attends an Eritrean coffee ceremony hosted by her dear friend Farha Abubaker. We get to know Farha and the traditions behind each part of the ceremony.

And, listeners shout-out J. René Coffee Roasters for both the excellent coffee and the mission behind its sister coffee bar, Victus Coffee. Listen to our interview with owner and coffee expert, J. René Martinez.

GUESTS:

  • Elijah Hilliman: Co-owner of Semilla Cafe + Studio

  • Farha Abubaker: Formerly a chef and journalist, currently a teacher in New Haven, Conn.

LEARN MORE:
Read Ayannah Brown's story, MAROON Series by Semilla Café + Studio in Hartford is generating a new scene of CT music artists. The song at the close of our first segment was "Real Small Change" by local jazz and R&B quartet, Mixed Company.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 17 Connecticut Public Radio 779653e1-1fb3-472b-b2b4-b0900146048f 779653e1-1fb3-472b-b2b4-b0900146048f Wed, 04 Oct 2023 16:40:08 +0000 2519 https://omny.fm/shows/seasoned/building-community-through-coffee The scoop on Connecticut’s best local ice cream shops The scoop on Connecticut’s best local ice cream shops This hour, we get the scoop on some of the state’s best ice cream shops from two people devoted to local ice cream. We talk with Craig Behun, the ice cream lover behind the Instagram @cticecreamtour and Shahan Kukreja of Micro Creamery. For years, Craig’s been posting about his adventures trying ice cream shops all over the state. And Shahan takes the micro brewery concept and applies it to ice cream. You’ll find more than 70 local ice creams in the shop. Plus, Sweet Claude’s in Cheshire is an ice cream shop we love; get to know its owner Kelly Anne Pearce. And finally, Dr. Steve Zinn, UConn professor in the Department of Animal Science talks about the cows we have to thank for the milk used in the excellent ice cream served at the UConn Dairy Bar (@uconndairybar).

GUESTS:

  • Craig Behun: Ice cream lover, creator of @cticecreamtour
  • Shahan Kukreja: Co-owner of Micro Creamery in Woodbridge and Milford, Conn. (@microcreameryofct)
  • Kelly Anne Pearce: Owner and ice cream maker, Sweet Claude’s in Cheshire, Conn. (@sweet_claudes)
  • Dr. Steve Zinn: UConn professor in the Department of Animal Science in the College of Agriculture, Health, and Natural Resources (CAHNR); previously department head of Dept of Animal Science

Learn More:
Watch UConn's cows step up to the Voluntary Milking System to be milked.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This hour, we get the scoop on some of the state’s best ice cream shops from two people devoted to local ice cream. We talk with Craig Behun, the ice cream lover behind the Instagram @cticecreamtour and Shahan Kukreja of Micro Creamery. For years, Craig’s been posting about his adventures trying ice cream shops all over the state. And Shahan takes the micro brewery concept and applies it to ice cream. You’ll find more than 70 local ice creams in the shop. Plus, Sweet Claude’s in Cheshire is an ice cream shop we love; get to know its owner Kelly Anne Pearce. And finally, Dr. Steve Zinn, UConn professor in the Department of Animal Science talks about the cows we have to thank for the milk used in the excellent ice cream served at the UConn Dairy Bar (@uconndairybar).

GUESTS:

  • Craig Behun: Ice cream lover, creator of @cticecreamtour
  • Shahan Kukreja: Co-owner of Micro Creamery in Woodbridge and Milford, Conn. (@microcreameryofct)
  • Kelly Anne Pearce: Owner and ice cream maker, Sweet Claude’s in Cheshire, Conn. (@sweet_claudes)
  • Dr. Steve Zinn: UConn professor in the Department of Animal Science in the College of Agriculture, Health, and Natural Resources (CAHNR); previously department head of Dept of Animal Science

Learn More:
Watch UConn's cows step up to the Voluntary Milking System to be milked.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 16 Connecticut Public Radio e32746a6-eac7-48f7-beff-b07c0148ccb6 e32746a6-eac7-48f7-beff-b07c0148ccb6 Wed, 20 Sep 2023 14:55:31 +0000 2940 https://omny.fm/shows/seasoned/the-scoop-on-connecticut-s-best-local-ice-cream-sh The farmers behind Park City Harvest, plus CT Wine Country The farmers behind Park City Harvest, plus CT Wine Country Richard Myers and Shawn Joseph are on a mission. This hour of Seasoned, get to know the farmers behind Park City Harvest in Bridgeport. Aside from keeping their farm productive and making candles, teas, and pikliz from their crops, the entrepreneurs are authors, too. Seasoned producer Tagan Engel tours the farm with "Farmer Rich" and "Farmer Shawn" and cooks a recipe from their book, Grow to Eat: A Vegetable Growing Guide/Cookbook.

Plus, we’re sharing some highlights from Where We Live’s recent episode Exploring Connecticut Wine Country.

GUESTS:

  • Richard Myers: Horticulturist/farmer and co-founder of Park City Harvest in Bridgeport, Conn. (@park.city.harvest.llc) (@park_harvest)
  • Shawn Joseph: Horticulturist/farmer and co-founder of Park City Harvest

From the Where We Live feature:

BONUS LISTENS:
Shawn Joseph mentioned Huneebee Project in New Haven. Listen to the episode where we talked with its founder and two teenage beekeepers.

Leeanne Griffin talks with the owners of restaurants that have stood the test of time on an episode of Seasoned.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social. The wine segment was produced by Katie Pellico for Where We Live.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Richard Myers and Shawn Joseph are on a mission. This hour of Seasoned, get to know the farmers behind Park City Harvest in Bridgeport. Aside from keeping their farm productive and making candles, teas, and pikliz from their crops, the entrepreneurs are authors, too. Seasoned producer Tagan Engel tours the farm with "Farmer Rich" and "Farmer Shawn" and cooks a recipe from their book, Grow to Eat: A Vegetable Growing Guide/Cookbook.

Plus, we’re sharing some highlights from Where We Live’s recent episode Exploring Connecticut Wine Country.

GUESTS:

  • Richard Myers: Horticulturist/farmer and co-founder of Park City Harvest in Bridgeport, Conn. (@park.city.harvest.llc) (@park_harvest)
  • Shawn Joseph: Horticulturist/farmer and co-founder of Park City Harvest

From the Where We Live feature:

BONUS LISTENS:
Shawn Joseph mentioned Huneebee Project in New Haven. Listen to the episode where we talked with its founder and two teenage beekeepers.

Leeanne Griffin talks with the owners of restaurants that have stood the test of time on an episode of Seasoned.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social. The wine segment was produced by Katie Pellico for Where We Live.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 15 Connecticut Public Radio 57c294ab-d8c4-4d7c-9db1-b06e003f1f88 57c294ab-d8c4-4d7c-9db1-b06e003f1f88 Thu, 07 Sep 2023 00:21:28 +0000 2940 https://omny.fm/shows/seasoned/the-farmers-behind-park-city-harvest-plus-ct-wine Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history This June, two women made James Beard Award history. Chef Sherry Pocknett is the first Indigenous woman to earn a James Beard Award (Best Chef, Northeast). And chef, food writer, and author Illyanna Maisonet is the first Puerto Rican to earn a James Beard Award. Illyanna won in the “Emerging Voice” category for her book, Diasporican: A Puerto Rican Cookbook.

This hour, Rachel Sayet, an Indigenous educator and member of the Mohegan Tribe, talks with Sherry, who is a member of the Mashpee Wampanoag Tribe, about her restaurants Sly Fox Den Too, which is in Charlestown, RI., as well as the restaurant she hopes to launch in Connecticut. Sherry also describes what it felt like to win the James Beard Award.

And, producer Katrice Claudio talks with Illyanna, who received her medallion during the James Beard Media Awards ceremony on June 3. Illyanna talks about culinary school, the cultural influences that make up Puerto Rican cuisine, and her approach to cooking Puerto Rican food—her way.

GUESTS:

  • Sherry Pocknett: James Beard Award-winning chef/owner of Sly Fox DenToo. She is the first Indigenous woman to win a James Beard Award.
  • Illyanna Maisonet: James Beard Award-winning food writer. She is the first Puerto Rican woman to win a James Beard Award and the first Puerto Rican food columnist for a major newspaper in the United States, the San Francisco Chronicle. Her newsletter is on Substack and her first book is Diasporican: A Puerto Rican Cookbook.

FEATURED RECIPES: 
Pernil
Tostones
Arroz Chino Boricua

LEARN MORE: In her segment, Sherry mentioned farmer Jeremy Whipple. He’s the director of Mashantucket Pequot’s Meechooôk Farm, where they make what Sherry calls “the best maple syrup in all the land.” CT Public's Patrick Skahill featured the farm in a series about BIPOC farmers.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Our interns are Stacey Addo and Carol Chen.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This June, two women made James Beard Award history. Chef Sherry Pocknett is the first Indigenous woman to earn a James Beard Award (Best Chef, Northeast). And chef, food writer, and author Illyanna Maisonet is the first Puerto Rican to earn a James Beard Award. Illyanna won in the “Emerging Voice” category for her book, Diasporican: A Puerto Rican Cookbook.

This hour, Rachel Sayet, an Indigenous educator and member of the Mohegan Tribe, talks with Sherry, who is a member of the Mashpee Wampanoag Tribe, about her restaurants Sly Fox Den Too, which is in Charlestown, RI., as well as the restaurant she hopes to launch in Connecticut. Sherry also describes what it felt like to win the James Beard Award.

And, producer Katrice Claudio talks with Illyanna, who received her medallion during the James Beard Media Awards ceremony on June 3. Illyanna talks about culinary school, the cultural influences that make up Puerto Rican cuisine, and her approach to cooking Puerto Rican food—her way.

GUESTS:

  • Sherry Pocknett: James Beard Award-winning chef/owner of Sly Fox DenToo. She is the first Indigenous woman to win a James Beard Award.
  • Illyanna Maisonet: James Beard Award-winning food writer. She is the first Puerto Rican woman to win a James Beard Award and the first Puerto Rican food columnist for a major newspaper in the United States, the San Francisco Chronicle. Her newsletter is on Substack and her first book is Diasporican: A Puerto Rican Cookbook.

FEATURED RECIPES: 
Pernil
Tostones
Arroz Chino Boricua

LEARN MORE: In her segment, Sherry mentioned farmer Jeremy Whipple. He’s the director of Mashantucket Pequot’s Meechooôk Farm, where they make what Sherry calls “the best maple syrup in all the land.” CT Public's Patrick Skahill featured the farm in a series about BIPOC farmers.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Our interns are Stacey Addo and Carol Chen.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 14 Connecticut Public Radio 999692d1-af63-45a2-a02a-b05e0164f18e 999692d1-af63-45a2-a02a-b05e0164f18e Thu, 17 Aug 2023 15:01:40 +0000 2940 https://omny.fm/shows/seasoned/chefs-sherry-pocknett-and-diasporican-author-illya Chef Reneé Touponce’s innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas Chef Reneé Touponce’s innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas We’ve wanted to hook chef Reneé Touponce for an interview for a long time! She’s the executive chef at Oyster Club and The Port of Call, a nautical-themed cocktail lounge and restaurant in Mystic. She’s also the Connecticut Restaurant Association’s “Best Chef” of 2022 and a James Beard Award-nominee. She joins us to talk about her approach to cooking seafood and how it serves as a creative muse.

Plus, Valentine Thomas, a professional spearfisherwoman, ocean conservationist, and sustainability-focused cook, discusses her book Good Catch. She’ll share tips for grilling fish and explain why we might want to eat more of it.

And, Carolyn Wyman, author of The Great Clam Cake and Fritter Guide offers her picks for Connecticut’s seafood shacks making the tastiest clam cakes and fritters.

GUESTS:

FEATURED RECIPES:
Fish Puttanesca
Oysters, Three Ways
Corn Chowder

LEARN MORE:
Reneé Touponce shouted out a trio of local seafood sources who’ve given her a deeper appreciation for the ingredients she cooks with every day:
Sea Well Seafood (want to see a monk fish?)
Will Ceddia – Sixpenny Oyster Farm (@sixpenny_oysters)
Suzie Flores – Stonington Kelp Co. (@stoningtonkelpco)

Listen to Will and Suzie talk about ocean farming in Connecticut in an episode from Seasoned's archive.

In her segment about spearfishing and seafood, Valentine Thomas referenced this recent study about the connection between seafood consumption during pregnancy and IQ.

Want to go on a clam cake crawl? Here are Carolyn Wyman’s picks for the best clam fritters in Connecticut:
Deary Brothers/Mike’s Stand in Putnam
Hank’s Dairy Bar in Plainfield
Johnny Ad’s in Old Saybrook
The Lobster Shack in East Haven
Sea Swirl in Mystic

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Our interns are Carol Chen and Stacey Addo.

Dive into all of the nautical themed stories airing this week on Connecticut Public's original talk shows by visiting ctpublic.org/nautiweek.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’ve wanted to hook chef Reneé Touponce for an interview for a long time! She’s the executive chef at Oyster Club and The Port of Call, a nautical-themed cocktail lounge and restaurant in Mystic. She’s also the Connecticut Restaurant Association’s “Best Chef” of 2022 and a James Beard Award-nominee. She joins us to talk about her approach to cooking seafood and how it serves as a creative muse.

Plus, Valentine Thomas, a professional spearfisherwoman, ocean conservationist, and sustainability-focused cook, discusses her book Good Catch. She’ll share tips for grilling fish and explain why we might want to eat more of it.

And, Carolyn Wyman, author of The Great Clam Cake and Fritter Guide offers her picks for Connecticut’s seafood shacks making the tastiest clam cakes and fritters.

GUESTS:

FEATURED RECIPES:
Fish Puttanesca
Oysters, Three Ways
Corn Chowder

LEARN MORE:
Reneé Touponce shouted out a trio of local seafood sources who’ve given her a deeper appreciation for the ingredients she cooks with every day:
Sea Well Seafood (want to see a monk fish?)
Will Ceddia – Sixpenny Oyster Farm (@sixpenny_oysters)
Suzie Flores – Stonington Kelp Co. (@stoningtonkelpco)

Listen to Will and Suzie talk about ocean farming in Connecticut in an episode from Seasoned's archive.

In her segment about spearfishing and seafood, Valentine Thomas referenced this recent study about the connection between seafood consumption during pregnancy and IQ.

Want to go on a clam cake crawl? Here are Carolyn Wyman’s picks for the best clam fritters in Connecticut:
Deary Brothers/Mike’s Stand in Putnam
Hank’s Dairy Bar in Plainfield
Johnny Ad’s in Old Saybrook
The Lobster Shack in East Haven
Sea Swirl in Mystic

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Our interns are Carol Chen and Stacey Addo.

Dive into all of the nautical themed stories airing this week on Connecticut Public's original talk shows by visiting ctpublic.org/nautiweek.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> NautiWeek NautiWeek full 1 13 Connecticut Public Radio 1778e6f5-3adc-4a37-a211-b04d01293755 1778e6f5-3adc-4a37-a211-b04d01293755 Tue, 01 Aug 2023 23:13:35 +0000 3128 https://omny.fm/shows/seasoned/chef-rene-touponce-s-innovative-approach-to-seafoo Connecticut’s BBQ scene is on fire Connecticut’s BBQ scene is on fire Do you smell smoke? It’s our annual live episode celebrating all things grilled, smoked, and barbecued. The pitmaster behind Hindsight Barbecue in Waterbury and West Hartford is our guest for the hour. Plus, local pitmaster Darryl Thomas of Thomas' Smokey Pit Stop in Manchester shares the inspirations behind his recipes and answers your barbecue questions too.

Where is your favorite barbecue joint in the state? Are you a fan of Kansas City, Carolina, Memphis or Texas-style barbecue? We’re gonna make a case for a thing called Connecticut-style barbecue because the pitmasters in our state are on fire.

We want to know where you’re getting your pulled pork, ribs, brisket, smoked sausages, and burnt ends. If it’s covered in sauce or piled high on a tray with slaw and a side of cornbread, we want to hear about it.

GUESTS:

Cookbooks that'll up your BBQ game:
Rodney Scott's World of BBQ by Rodney Scott
Franklin Smoke: Wood. Fire. Food. by Aaron Franklin
Thank You for Smoking by Paula Disbrowe
Ed Mitchell's Barbecue by Ed and Ryan Mitchell with Zella Palmer

Further reading on the history of barbecue:
Black Smoke: African Americans and the United States of Barbecue by Adrian Miller
From Barbycu to Barbecue: The Untold History of an American Tradition by Joseph R. Haynes

Listener shout outs:
Dog Watch, Mystic, Conn.
Ricky D's Rib Shack, New Haven (Want to see 70 sisters enjoying Ricky's BBQ? Go to Ricky D's Instagram page)
Taino Smokehouse, Middletown and Meriden, Conn.
Sub Edge Farm, Farmington and Avon, Conn. (Not a BBQ shout out, but a local pasture-raised beef, pork, and poultry shout out)

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Gene Amatruda was our technical producer. Our interns are Stacey Addo and Carol Chen.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Do you smell smoke? It’s our annual live episode celebrating all things grilled, smoked, and barbecued. The pitmaster behind Hindsight Barbecue in Waterbury and West Hartford is our guest for the hour. Plus, local pitmaster Darryl Thomas of Thomas' Smokey Pit Stop in Manchester shares the inspirations behind his recipes and answers your barbecue questions too.

Where is your favorite barbecue joint in the state? Are you a fan of Kansas City, Carolina, Memphis or Texas-style barbecue? We’re gonna make a case for a thing called Connecticut-style barbecue because the pitmasters in our state are on fire.

We want to know where you’re getting your pulled pork, ribs, brisket, smoked sausages, and burnt ends. If it’s covered in sauce or piled high on a tray with slaw and a side of cornbread, we want to hear about it.

GUESTS:

Cookbooks that'll up your BBQ game:
Rodney Scott's World of BBQ by Rodney Scott
Franklin Smoke: Wood. Fire. Food. by Aaron Franklin
Thank You for Smoking by Paula Disbrowe
Ed Mitchell's Barbecue by Ed and Ryan Mitchell with Zella Palmer

Further reading on the history of barbecue:
Black Smoke: African Americans and the United States of Barbecue by Adrian Miller
From Barbycu to Barbecue: The Untold History of an American Tradition by Joseph R. Haynes

Listener shout outs:
Dog Watch, Mystic, Conn.
Ricky D's Rib Shack, New Haven (Want to see 70 sisters enjoying Ricky's BBQ? Go to Ricky D's Instagram page)
Taino Smokehouse, Middletown and Meriden, Conn.
Sub Edge Farm, Farmington and Avon, Conn. (Not a BBQ shout out, but a local pasture-raised beef, pork, and poultry shout out)

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Gene Amatruda was our technical producer. Our interns are Stacey Addo and Carol Chen.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 12 Connecticut Public Radio 21cb4b4d-3614-4adf-9c93-b045016bd259 21cb4b4d-3614-4adf-9c93-b045016bd259 Thu, 20 Jul 2023 22:26:18 +0000 2730 https://omny.fm/shows/seasoned/connecticut-s-bbq-scene-is-on-fire Foraging with Chrissy Tracey and Mohegan elder Chris “Painted Turtle” Harris Foraging with Chrissy Tracey and Mohegan elder Chris “Painted Turtle” Harris We look at foraging from two perspectives in this episode of Seasoned. What approach do chefs take when foraging? Chef Plum forages for fiddleheads in northwestern Connecticut along the Housatonic River with chef Chrissy Tracey. She explains why she believes foraging is sacred. After their harvest, the chefs head back to Chrissy’s kitchen to sauté the fiddleheads in garlic and lemon. And, Seasoned contributor/producer Tagan Engel talks with Chris “Painted Turtle” Harris about how he, as an herbalist and elder in the Mohegan Tribe, approaches a forage in the forest.

GUESTS:

  • Chrissy Tracey: Forager, private chef, content creator, and recipe developer. Her first cookbook, Forage & Feast publishes spring 2024
  • Chris Harris Painted Turtle: Herbalist, Pipe Carrier and member of the Council of Elders for the Mohegan Tribe

FEATURED RECIPE: Tagan Engel's Foraged Berry Hand Pies 

LEARN MORE:
Mohegan Medicine Woman Gladys Tantaquidgeon’s book, Folk Medicine of the Delaware and Related Algonkian Indians influenced Chris’s approach to foraging. Gladys co-founded the Tantaquidgeon Museum in Uncasville in 1931. Tour the museum to learn more about the Mohegan people.

Chris also credits herbalist and educator Lupo Passero and the class he took at Twin Star with deepening his knowledge and understanding of wild plants and herbs. Follow along as Chris takes a walk in the woods with Regan Stacey of The Forest Therapy School, stopping along the Four Directions to offer prayers and explain the meanings behind the Four Directions.

Want to become part of a foraging community? Listen back to our conversation with Amy Demers, founder of the Connecticut Foraging Club. Amy was recently featured in a CT Public story highlighting New England foragers.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We look at foraging from two perspectives in this episode of Seasoned. What approach do chefs take when foraging? Chef Plum forages for fiddleheads in northwestern Connecticut along the Housatonic River with chef Chrissy Tracey. She explains why she believes foraging is sacred. After their harvest, the chefs head back to Chrissy’s kitchen to sauté the fiddleheads in garlic and lemon. And, Seasoned contributor/producer Tagan Engel talks with Chris “Painted Turtle” Harris about how he, as an herbalist and elder in the Mohegan Tribe, approaches a forage in the forest.

GUESTS:

  • Chrissy Tracey: Forager, private chef, content creator, and recipe developer. Her first cookbook, Forage & Feast publishes spring 2024
  • Chris Harris Painted Turtle: Herbalist, Pipe Carrier and member of the Council of Elders for the Mohegan Tribe

FEATURED RECIPE: Tagan Engel's Foraged Berry Hand Pies 

LEARN MORE:
Mohegan Medicine Woman Gladys Tantaquidgeon’s book, Folk Medicine of the Delaware and Related Algonkian Indians influenced Chris’s approach to foraging. Gladys co-founded the Tantaquidgeon Museum in Uncasville in 1931. Tour the museum to learn more about the Mohegan people.

Chris also credits herbalist and educator Lupo Passero and the class he took at Twin Star with deepening his knowledge and understanding of wild plants and herbs. Follow along as Chris takes a walk in the woods with Regan Stacey of The Forest Therapy School, stopping along the Four Directions to offer prayers and explain the meanings behind the Four Directions.

Want to become part of a foraging community? Listen back to our conversation with Amy Demers, founder of the Connecticut Foraging Club. Amy was recently featured in a CT Public story highlighting New England foragers.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 11 Connecticut Public Radio 31526091-d947-422d-99f2-b028010d8f55 31526091-d947-422d-99f2-b028010d8f55 Wed, 21 Jun 2023 23:54:41 +0000 2930 https://omny.fm/shows/seasoned/foraging-with-chrissy-tracey-and-mohegan-elder-chr Celebrating Juneteenth with Nicole Taylor, plus chefs we’re rooting for Celebrating Juneteenth with Nicole Taylor, plus chefs we’re rooting for Seasoned producer Katrice Claudio speaks with food writer and cookbook author Nicole A. Taylor about her book Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. Plus, get to know chef Macarena Ludena Jimenez of Coracora in West Hartford. Connecticut Public reporter Maricarmen Cajahuaringa sits down with Macarena to discuss the cultural importance of Peruvian food and celebrate the restaurant’s recent James Beard Award nomination in the “Outstanding Restaurant” category. And, we’re cheering Chef Plum on ahead of the 2023 regional Emmy Awards ceremony. His series Restaurant Road Trip is nominated for three awards.

GUESTS:

FEATURED RECIPES:
Southern-ish Potato Salad
Miso Bloody Mary

LOCAL SHOUT OUTS:
Looking for Black-owned food business to support? Check out Katrice's picks for food and drink lovers who also want an experience:
The Art of Yum
Semilla Cafe + Studio
The Social House

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Maricarmen Cajahuaringa contributed to this episode.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Seasoned producer Katrice Claudio speaks with food writer and cookbook author Nicole A. Taylor about her book Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. Plus, get to know chef Macarena Ludena Jimenez of Coracora in West Hartford. Connecticut Public reporter Maricarmen Cajahuaringa sits down with Macarena to discuss the cultural importance of Peruvian food and celebrate the restaurant’s recent James Beard Award nomination in the “Outstanding Restaurant” category. And, we’re cheering Chef Plum on ahead of the 2023 regional Emmy Awards ceremony. His series Restaurant Road Trip is nominated for three awards.

GUESTS:

FEATURED RECIPES:
Southern-ish Potato Salad
Miso Bloody Mary

LOCAL SHOUT OUTS:
Looking for Black-owned food business to support? Check out Katrice's picks for food and drink lovers who also want an experience:
The Art of Yum
Semilla Cafe + Studio
The Social House

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Maricarmen Cajahuaringa contributed to this episode.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 10 Connecticut Public Radio 34df6f79-5403-483b-9b94-b0190151a34e 34df6f79-5403-483b-9b94-b0190151a34e Tue, 06 Jun 2023 21:53:37 +0000 2940 https://omny.fm/shows/seasoned/celebrating-juneteenth-with-nicole-taylor-plus-che Summer drinks from CT's best mixologists Summer drinks from CT's best mixologists Three of the state's best mixologists join Chef Plum in studio to talk about seasonal drinks, both spirited and zero-proof, as we slide from spring into summer. Guests make, taste, and give the backstories of cocktails from their bar menus they're most excited about right now.

GUESTS:

  • Tim Cabral: Restaurateur and a co-owner and bartender at Ordinary in New Haven and Bar Piña in Hartford. His new restaurant Gioia opens this summer in Wooster Square, and he’s also a founder of New Haven Cocktail Week.
  • Jade Ayala: Bar Manager and Beverage Director at both Oyster Club and The Port of Call in Mystic.
  • Justin Morales: Founder of Up N’ Down Rock and Bourbon and the general manager and a hospitality instructor at Fire By Forge in Hartford.

DRINKS INSPIRATION:
We have several “drinks of summer” from recent cocktail cookbooks that our producers pored over! There are Blueberry Lemonade Margaritas, a Blackberry Faux-jito, Moscow Mule Popsicles and drinks in “cocktail pouches” from Trap Kitchen’s Street Cocktails book...lots of fun recipes you might want to try for a party or a night in.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Three of the state's best mixologists join Chef Plum in studio to talk about seasonal drinks, both spirited and zero-proof, as we slide from spring into summer. Guests make, taste, and give the backstories of cocktails from their bar menus they're most excited about right now.

GUESTS:

  • Tim Cabral: Restaurateur and a co-owner and bartender at Ordinary in New Haven and Bar Piña in Hartford. His new restaurant Gioia opens this summer in Wooster Square, and he’s also a founder of New Haven Cocktail Week.
  • Jade Ayala: Bar Manager and Beverage Director at both Oyster Club and The Port of Call in Mystic.
  • Justin Morales: Founder of Up N’ Down Rock and Bourbon and the general manager and a hospitality instructor at Fire By Forge in Hartford.

DRINKS INSPIRATION:
We have several “drinks of summer” from recent cocktail cookbooks that our producers pored over! There are Blueberry Lemonade Margaritas, a Blackberry Faux-jito, Moscow Mule Popsicles and drinks in “cocktail pouches” from Trap Kitchen’s Street Cocktails book...lots of fun recipes you might want to try for a party or a night in.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 9 Connecticut Public Radio 46da626c-2e22-443f-baa8-b004013acd8e 46da626c-2e22-443f-baa8-b004013acd8e Fri, 26 May 2023 01:34:41 +0000 2790 https://omny.fm/shows/seasoned/summer-drinks-from-cts-best-mixologists A gutsy talk about fermented food. Plus, big plans for Small State A gutsy talk about fermented food. Plus, big plans for Small State Cookbook author Terry Walters discusses her new book, Nourish, as well as the benefits of fermented foods in a gutsy conversation with Chef Plum. Then, Terry turns from guest to contributor and helps us get to know her very good friend, the beloved local baker, Kevin Masse. Small State Provisions, one of our favorite bakeries, is about to go big, everybody! Terry talks with Kevin about his personal journey, and the bakery's evolution from a tiny spot in West Hartford's Gastropark to a brand new second (quite large!) bakery in Avon. Kevin is the embodiment of community spirit. We'll cheer him on and get to know the man behind the once-tiny micro-bakery making some of the best bread in the state.

GUESTS:

FEATURED RECIPES:
Watermelon Radish and Sugar Snap Peas
Sweet Potato Pizza with Maitakes
Heirloom Tomato and Millet Tart

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Cookbook author Terry Walters discusses her new book, Nourish, as well as the benefits of fermented foods in a gutsy conversation with Chef Plum. Then, Terry turns from guest to contributor and helps us get to know her very good friend, the beloved local baker, Kevin Masse. Small State Provisions, one of our favorite bakeries, is about to go big, everybody! Terry talks with Kevin about his personal journey, and the bakery's evolution from a tiny spot in West Hartford's Gastropark to a brand new second (quite large!) bakery in Avon. Kevin is the embodiment of community spirit. We'll cheer him on and get to know the man behind the once-tiny micro-bakery making some of the best bread in the state.

GUESTS:

FEATURED RECIPES:
Watermelon Radish and Sugar Snap Peas
Sweet Potato Pizza with Maitakes
Heirloom Tomato and Millet Tart

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> food cooking Small State Provisions Kevin Masse Terry Walters Connecticut fermented food food, cooking, Small State Provisions, Kevin Masse, Terry Walters, Connecticut, fermented food full 2 8 Connecticut Public Radio bcc08952-5451-47ee-8405-afff003f5124 bcc08952-5451-47ee-8405-afff003f5124 Tue, 16 May 2023 21:36:22 +0000 2940 https://omny.fm/shows/seasoned/a-gutsy-talk-about-fermented-food-plus-big-plans-f Putting the tea in communi-tea Putting the tea in communi-tea Seasoned is exploring tea this episode, but we're going beyond a Tea 101 because we're interested in experiences that make tea a balm for the body and mind. How do communities come together around tea? In what ways are tea and wellness linked? And, how might tea be a social good? We talk with Frank Kwei, tea master from the cultural and humanitarian center Grace Farms in New Canaan about tasting teas and the mission behind Grace Farms Food. Plus, Chef Plum goes way out of his comfort zone and sits down with herbalist Heather Wright Fitzgerald for a tea and tarot card reading. (He's nervous, but CT Public's resident tea maker and enthusiast Meg Fitzgerald is there for support.) Plus, we check in with students in Central Connecticut State University’s Tea Club.

GUESTS:

Seasoned is produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald and Sabrina Herrera. Melody Rivera is our intern and she helped produce the CCSU Tea Club segment.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Seasoned is exploring tea this episode, but we're going beyond a Tea 101 because we're interested in experiences that make tea a balm for the body and mind. How do communities come together around tea? In what ways are tea and wellness linked? And, how might tea be a social good? We talk with Frank Kwei, tea master from the cultural and humanitarian center Grace Farms in New Canaan about tasting teas and the mission behind Grace Farms Food. Plus, Chef Plum goes way out of his comfort zone and sits down with herbalist Heather Wright Fitzgerald for a tea and tarot card reading. (He's nervous, but CT Public's resident tea maker and enthusiast Meg Fitzgerald is there for support.) Plus, we check in with students in Central Connecticut State University’s Tea Club.

GUESTS:

Seasoned is produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald and Sabrina Herrera. Melody Rivera is our intern and she helped produce the CCSU Tea Club segment.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 7 Connecticut Public Radio f22bf3df-4217-4ab9-9eb6-afdc01243d2b f22bf3df-4217-4ab9-9eb6-afdc01243d2b Wed, 19 Apr 2023 14:06:11 +0000 3264 https://omny.fm/shows/seasoned/putting-the-tea-in-communi-tea The best doughnuts in Connecticut The best doughnuts in Connecticut MMMMM, doughnuts. Where is your favorite doughnut shop in the state? Are you a classic cake-y or a fluffy yeasted doughnut person? Glazed or frosted? Sprinkles or plain? Of course, jelly, right? This week on Seasoned, we're celebrating everybody’s favorite breakfast treat during a live listener call-in show.

Guests:

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio and Stephanie Stender. Our intern is Melody Rivera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> MMMMM, doughnuts. Where is your favorite doughnut shop in the state? Are you a classic cake-y or a fluffy yeasted doughnut person? Glazed or frosted? Sprinkles or plain? Of course, jelly, right? This week on Seasoned, we're celebrating everybody’s favorite breakfast treat during a live listener call-in show.

Guests:

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio and Stephanie Stender. Our intern is Melody Rivera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 6 Connecticut Public Radio cc45157d-8118-407b-bcdd-afd50030a6f2 cc45157d-8118-407b-bcdd-afd50030a6f2 Thu, 30 Mar 2023 22:28:05 +0000 2940 https://omny.fm/shows/seasoned/the-best-doughnuts-in-connecticut A conversation with Jacques Pépin, plus Oui Charcuterie A conversation with Jacques Pépin, plus Oui Charcuterie Chef Plum realizes a lifelong dream in the latest episode of Seasoned. Jacques Pépin sits down for a conversation about his life, his career, and his artistic muse: the humble chicken. Plus, meet the local nurse-turned-farmer behind Oui Charcuterie and get tips for assembling a simple charcuterie board with local salami and cheese, like the one Chef Plum created to share with Jacques.

GUESTS:

FEATURED RECIPE:
Julia and Jacques's Dueling Chickens

FEATURED VIDEO: 
Chef Plum's Tips for Making a Beautiful Charcuterie Board

Seasoned is produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Emily Charash and Katrice Claudio. Our intern is Melody Rivera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Chef Plum realizes a lifelong dream in the latest episode of Seasoned. Jacques Pépin sits down for a conversation about his life, his career, and his artistic muse: the humble chicken. Plus, meet the local nurse-turned-farmer behind Oui Charcuterie and get tips for assembling a simple charcuterie board with local salami and cheese, like the one Chef Plum created to share with Jacques.

GUESTS:

FEATURED RECIPE:
Julia and Jacques's Dueling Chickens

FEATURED VIDEO: 
Chef Plum's Tips for Making a Beautiful Charcuterie Board

Seasoned is produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Emily Charash and Katrice Claudio. Our intern is Melody Rivera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 5 Connecticut Public Radio c21cde3f-8026-42ed-b119-afc50120c012 c21cde3f-8026-42ed-b119-afc50120c012 Wed, 15 Mar 2023 12:00:08 +0000 2769 https://omny.fm/shows/seasoned/a-conversation-with-jacques-p-pin-plus-oui-charcut Georgia O’Keeffe’s personal recipe collection, local chef Damon Sawyer, plus Prince Abou’s Butchery Georgia O’Keeffe’s personal recipe collection, local chef Damon Sawyer, plus Prince Abou’s Butchery A selection of Georgia O’Keeffe’s personal recipe collection is on display at Yale’s Beinecke Rare Book & Manuscript Library. We talk with its curator about what the iconic American artist was cooking and eating when she wasn’t painting giant flowers, skulls, and landscapes. And, there’s a new restaurant in Bridgeport we’re excited about. We sit down with chef Damon “Daye” Sawyer to talk about his approach to cooking and what inspires his work at 29 Markle Ct. Plus, producer Emily Charash takes us to Prince Abou’s Butchery in Astoria, NY. She introduces us to Abou Sow, a millennial nose-to-tail butcher who started his artisan halal butchery on Instagram.

GUESTS:

Show Notes:
The special exhibition “Revisiting the Past—Imagining the Future” is on display at the Beinecke through July 9th. Can’t make it? Anyone can view the digital archive of Georgia O’Keeffe’s recipes online anytime.View the recipes for Rich Cookies, Cucumbers, Sesame Fried Chicken and Swiss Onion Pie.The finger painted portrait of Louis Armstrong/Satchmo mentioned by Chef Daye is by the Bridgeport artist 5ivefingaz and the large, colorful work titled “Grace” is by Will Corprew of 80 by Design.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Hungry for more food inspiration? Sign up for the Full Plate newsletter.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> A selection of Georgia O’Keeffe’s personal recipe collection is on display at Yale’s Beinecke Rare Book & Manuscript Library. We talk with its curator about what the iconic American artist was cooking and eating when she wasn’t painting giant flowers, skulls, and landscapes. And, there’s a new restaurant in Bridgeport we’re excited about. We sit down with chef Damon “Daye” Sawyer to talk about his approach to cooking and what inspires his work at 29 Markle Ct. Plus, producer Emily Charash takes us to Prince Abou’s Butchery in Astoria, NY. She introduces us to Abou Sow, a millennial nose-to-tail butcher who started his artisan halal butchery on Instagram.

GUESTS:

Show Notes:
The special exhibition “Revisiting the Past—Imagining the Future” is on display at the Beinecke through July 9th. Can’t make it? Anyone can view the digital archive of Georgia O’Keeffe’s recipes online anytime.View the recipes for Rich Cookies, Cucumbers, Sesame Fried Chicken and Swiss Onion Pie.The finger painted portrait of Louis Armstrong/Satchmo mentioned by Chef Daye is by the Bridgeport artist 5ivefingaz and the large, colorful work titled “Grace” is by Will Corprew of 80 by Design.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Hungry for more food inspiration? Sign up for the Full Plate newsletter.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 4 Connecticut Public Radio d051d811-104d-4089-b7d8-afa2017302fa d051d811-104d-4089-b7d8-afa2017302fa Wed, 15 Feb 2023 21:33:11 +0000 3355 https://omny.fm/shows/seasoned/georgia-o-keeffe-s-personal-recipe-collection-loca CT Restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’ CT Restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’ Hearst Connecticut Media’s Leeanne Griffin co-hosts this episode of Seasoned, where we talk with the families behind three local restaurants that have stood the test of time, The Griswold Inn in Essex (pictured), Shish Kebab House of Afghanistan in West Hartford, and The Glenwood Drive-In in Hamden.

Plus, the content creator behind the “Preppy Kitchen” brand wants to help you prep for cooking success. Former middle school math and science teacher John Kanell joins us from his goat farm in Litchfield County to talk about his first cookbook, life on the farm, and cozy recipes for winter, including an easy Chocolate-Cardamom Pot de Crème you’ll want to make for Valentine’s Day.

To see Leeanne's coverage of Connecticut restaurants and her writing on pizza, lobster rolls, and more, find her at CTPost.com and on Twitter and Instagram.

GUESTS:

NOTE: The sea shanty music you heard in The Griswold Inn piece was provided by Cliff Haslam of The Jovial Crew. The music is from Cliff’s 2012 album, The Happy Man.  

FEATURED RECIPES:
Chocolate-Cardamom Pot de Crème
Avgolemono (Greek Chicken Soup)
Dutch Oven Chicken Pot Roast with Fingerling PotatoesShallots, and Olives

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Hungry for more food inspiration? Sign up for the Full Plate newsletter. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate. 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Hearst Connecticut Media’s Leeanne Griffin co-hosts this episode of Seasoned, where we talk with the families behind three local restaurants that have stood the test of time, The Griswold Inn in Essex (pictured), Shish Kebab House of Afghanistan in West Hartford, and The Glenwood Drive-In in Hamden.

Plus, the content creator behind the “Preppy Kitchen” brand wants to help you prep for cooking success. Former middle school math and science teacher John Kanell joins us from his goat farm in Litchfield County to talk about his first cookbook, life on the farm, and cozy recipes for winter, including an easy Chocolate-Cardamom Pot de Crème you’ll want to make for Valentine’s Day.

To see Leeanne's coverage of Connecticut restaurants and her writing on pizza, lobster rolls, and more, find her at CTPost.com and on Twitter and Instagram.

GUESTS:

NOTE: The sea shanty music you heard in The Griswold Inn piece was provided by Cliff Haslam of The Jovial Crew. The music is from Cliff’s 2012 album, The Happy Man.  

FEATURED RECIPES:
Chocolate-Cardamom Pot de Crème
Avgolemono (Greek Chicken Soup)
Dutch Oven Chicken Pot Roast with Fingerling PotatoesShallots, and Olives

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Hungry for more food inspiration? Sign up for the Full Plate newsletter. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate. 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 3 Connecticut Public Radio 75e0455f-0e0c-42ec-948a-af86014b9b20 75e0455f-0e0c-42ec-948a-af86014b9b20 Tue, 17 Jan 2023 19:26:31 +0000 3590 https://omny.fm/shows/seasoned/ct-restaurants-that-have-stood-the-test-of-time-pl Michael Twitty’s ‘Koshersoul,’ Rosca de Reyes from Atticus Bakery, and natural wines to try Michael Twitty’s ‘Koshersoul,’ Rosca de Reyes from Atticus Bakery, and natural wines to try Chef Plum and co-host Tagan Engel of The Table Underground head to Atticus Bakery in New Haven to delight in a warm Rosca de Reyes. Baker Selene Tepatzi is our guide to the traditional Mexican bread made to celebrate Three Kings Day. Later, Chef Plum and Tagan toast to friendship with Ony Obiocha and Adam Bitker and learn some basics about natural wine. You’ll also hear Tagan’s conversation with culinary historian Michael Twitty about his book, Koshersoul: The Faith and Food Journey of an African American Jew.

GUESTS:

Featured Recipes:
Michael Twitty’s Akaras (Black-eyed Pea Fritters)
Tagan Engel’s Ultimate Latke Recipe

Featured Wines:
Anima Mundi Gres: White sparkling wine from Catalunya, made from Macabeo and Xarel-lo grapes. (around $25)
Gustavo Riffo Pipeño: Red wine from Chile, made from a varietal called Pais. (around $18-$20)
Non: Salted Raspberry & Chamomile

Special mention:
Chef Plum contributed a recipe to Volume 4 of the “Cook with Jacques Pépin & Friends” series, supporting community-based culinary training programs through the Jacques Pépin Foundation.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Chef Plum and co-host Tagan Engel of The Table Underground head to Atticus Bakery in New Haven to delight in a warm Rosca de Reyes. Baker Selene Tepatzi is our guide to the traditional Mexican bread made to celebrate Three Kings Day. Later, Chef Plum and Tagan toast to friendship with Ony Obiocha and Adam Bitker and learn some basics about natural wine. You’ll also hear Tagan’s conversation with culinary historian Michael Twitty about his book, Koshersoul: The Faith and Food Journey of an African American Jew.

GUESTS:

Featured Recipes:
Michael Twitty’s Akaras (Black-eyed Pea Fritters)
Tagan Engel’s Ultimate Latke Recipe

Featured Wines:
Anima Mundi Gres: White sparkling wine from Catalunya, made from Macabeo and Xarel-lo grapes. (around $25)
Gustavo Riffo Pipeño: Red wine from Chile, made from a varietal called Pais. (around $18-$20)
Non: Salted Raspberry & Chamomile

Special mention:
Chef Plum contributed a recipe to Volume 4 of the “Cook with Jacques Pépin & Friends” series, supporting community-based culinary training programs through the Jacques Pépin Foundation.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 2 Connecticut Public Radio e9a3f70f-e35f-4280-8882-af6a0024eab1 e9a3f70f-e35f-4280-8882-af6a0024eab1 Tue, 13 Dec 2022 17:54:13 +0000 3750 https://omny.fm/shows/seasoned/michael-twitty-s-koshersoul-rosca-de-reyes-from-at We visit Four Mile River Farm, and a mission-based restaurant in Hartford is reimagined We visit Four Mile River Farm, and a mission-based restaurant in Hartford is reimagined Welcome to the new season of Seasoned! Each month, you’ll get to know local chefs and farmers who grow and cook our food as Chef Plum and special guest co-hosts visit the people and places that make our state such a delicious place to live. To kick off the second season of Seasoned, Chef Plum teams up with someone near-and-dear to so many hearts in our local food world: Winter Caplanson, founder of the Connecticut Food & Farm Report and Connecticut Food & Farm magazine.

This month, Chef Plum and Winter talk with the family behind Four Mile River Farm in Old Lyme about life on the farm and the craft of butchery.

Chef Ben Dubow (pictured below) discusses the spirit behind the mission-based restaurant Fire By Forge in Hartford. And, we have a tasting party with Jordan Abbott, owner of Nutmeg + Honey, curators of Connecticut-made foodie gift boxes. Plus, Chef Plum tries the garlic ice cream at the Connecticut Garlic & Harvest Festival.

GUESTS:

More photos:
View additional photos of this month's featured guests and Fire By Forge courtesy of Winter Caplanson
Four Mile River Farm
Dishes on the Fire by Forge menu
View the Connecticut Food & Farm gallery

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Taylor Doyle and Jacob Gannon.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available every month as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! You can also subscribe to our newsletter, Full Plate, for links to videos, recipes, cooking tips, and the latest episode of Seasoned.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Welcome to the new season of Seasoned! Each month, you’ll get to know local chefs and farmers who grow and cook our food as Chef Plum and special guest co-hosts visit the people and places that make our state such a delicious place to live. To kick off the second season of Seasoned, Chef Plum teams up with someone near-and-dear to so many hearts in our local food world: Winter Caplanson, founder of the Connecticut Food & Farm Report and Connecticut Food & Farm magazine.

This month, Chef Plum and Winter talk with the family behind Four Mile River Farm in Old Lyme about life on the farm and the craft of butchery.

Chef Ben Dubow (pictured below) discusses the spirit behind the mission-based restaurant Fire By Forge in Hartford. And, we have a tasting party with Jordan Abbott, owner of Nutmeg + Honey, curators of Connecticut-made foodie gift boxes. Plus, Chef Plum tries the garlic ice cream at the Connecticut Garlic & Harvest Festival.

GUESTS:

More photos:
View additional photos of this month's featured guests and Fire By Forge courtesy of Winter Caplanson
Four Mile River Farm
Dishes on the Fire by Forge menu
View the Connecticut Food & Farm gallery

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Taylor Doyle and Jacob Gannon.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available every month as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! You can also subscribe to our newsletter, Full Plate, for links to videos, recipes, cooking tips, and the latest episode of Seasoned.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 2 1 Connecticut Public Radio e4fe3038-fb19-4851-8fa3-af4e017c12d4 e4fe3038-fb19-4851-8fa3-af4e017c12d4 Wed, 16 Nov 2022 20:31:42 +0000 3048 https://omny.fm/shows/seasoned/we-visit-four-mile-river-farm-and-a-mission-based A visit to Hogan’s Cider Mill and a lesson in apple cider history from the authors of ‘American Cider’ A visit to Hogan’s Cider Mill and a lesson in apple cider history from the authors of ‘American Cider’ Apple cider is having a moment. This week on Seasoned, we watch the apple press at work during a visit to Hogan’s Cider Mill in Burlington, Conn. Owners Chet Dunlop and Theresa Clifford Dunlop make cider at the mill the way the farm’s original cidermakers did 100 years ago. And while the craft may be rooted in the past, Chet and Theresa are looking toward the future. Their daughter, Margaret Borla, manages the mill and creates the drinks people line up at the tap room to get. We sit down with the family to talk about cider making and try the mill’s new breakout drink, the Drunken Donut, as well as a flight of ciders. Plus, we talk with Dan Pucci and Craig Cavallo, the authors of American Cider: A Modern Guide to a Historic Beverage.

Guests:

This show was produced by Robyn Doyon-Aitken and Catie Talarski and originally aired October 21, 2021. Visuals journalist Ryan Caron-King contributed. Our interns were Abē Levine and Dylan Reyes.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Apple cider is having a moment. This week on Seasoned, we watch the apple press at work during a visit to Hogan’s Cider Mill in Burlington, Conn. Owners Chet Dunlop and Theresa Clifford Dunlop make cider at the mill the way the farm’s original cidermakers did 100 years ago. And while the craft may be rooted in the past, Chet and Theresa are looking toward the future. Their daughter, Margaret Borla, manages the mill and creates the drinks people line up at the tap room to get. We sit down with the family to talk about cider making and try the mill’s new breakout drink, the Drunken Donut, as well as a flight of ciders. Plus, we talk with Dan Pucci and Craig Cavallo, the authors of American Cider: A Modern Guide to a Historic Beverage.

Guests:

This show was produced by Robyn Doyon-Aitken and Catie Talarski and originally aired October 21, 2021. Visuals journalist Ryan Caron-King contributed. Our interns were Abē Levine and Dylan Reyes.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 111 Connecticut Public Radio dc536181-7192-4614-ab6a-af1e0115f77d dc536181-7192-4614-ab6a-af1e0115f77d Wed, 28 Sep 2022 17:00:05 +0000 2940 https://omny.fm/shows/seasoned/a-visit-to-hogan-s-cider-mill-and-a-lesson-in-ap-1 Chef Missy Robbins on 'Pasta', Peters Pasta, and a local pasta shop where everyone belongs Chef Missy Robbins on 'Pasta', Peters Pasta, and a local pasta shop where everyone belongs We’re celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef behind Peters Pasta -- he became famous on TikTok for making fresh pasta dough by hand in unexpected places. His videos are mesmerizing.

Guests:

Featured Recipes:
Fresh Egg Pasta Dough + Extruded Pasta Dough
Spaghetti alla Puttanesca
Spinach and Ricotta Filled Tortelli with Brown Butter and Ricotta Salata
Rigatoni Diavola

This show was produced by Robyn Doyon-Aitken and Catie Talarski and originally aired on February 17, 2022.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’re celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef behind Peters Pasta -- he became famous on TikTok for making fresh pasta dough by hand in unexpected places. His videos are mesmerizing.

Guests:

Featured Recipes:
Fresh Egg Pasta Dough + Extruded Pasta Dough
Spaghetti alla Puttanesca
Spinach and Ricotta Filled Tortelli with Brown Butter and Ricotta Salata
Rigatoni Diavola

This show was produced by Robyn Doyon-Aitken and Catie Talarski and originally aired on February 17, 2022.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 110 Connecticut Public Radio ae074c94-41af-441d-9104-af110169c168 ae074c94-41af-441d-9104-af110169c168 Wed, 21 Sep 2022 13:00:00 +0000 2940 https://omny.fm/shows/seasoned/chef-missy-robbins-on-pasta-peters-pasta-and-a-loc The future of food tastes like plant-based proteins and cell-cultured meat The future of food tastes like plant-based proteins and cell-cultured meat We talk with a food scientist Julian McClements about what we might eat in the future. Think: tastier, healthier versions of plant-based eggs, seafood, and meat. . .and fun stuff, like 3-D printed meat. Plus, we learn about meat grown from the cells of animals still mooing and clucking at the farm. COO Amy Chen of Upside Foods in California joins us. We also talk with Chase Purdy, author of Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food. And, Chef Plum experiments with grasshoppers and bakes a batch of gluten-free chocolate chip cookies with green banana flour.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Featured Recipe: Chef Plum's Green Banana Flour Chocolate Chip Cookies

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This episode originally aired January 13, 2022.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We talk with a food scientist Julian McClements about what we might eat in the future. Think: tastier, healthier versions of plant-based eggs, seafood, and meat. . .and fun stuff, like 3-D printed meat. Plus, we learn about meat grown from the cells of animals still mooing and clucking at the farm. COO Amy Chen of Upside Foods in California joins us. We also talk with Chase Purdy, author of Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food. And, Chef Plum experiments with grasshoppers and bakes a batch of gluten-free chocolate chip cookies with green banana flour.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Featured Recipe: Chef Plum's Green Banana Flour Chocolate Chip Cookies

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This episode originally aired January 13, 2022.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 109 Connecticut Public Radio b5ff5193-294b-45c1-af57-af1000fb04cf b5ff5193-294b-45c1-af57-af1000fb04cf Wed, 14 Sep 2022 15:28:53 +0000 2940 https://omny.fm/shows/seasoned/the-future-of-food-tastes-like-plant-based-prote-1 Scott Conant shares 'Peace, Love & Pasta' and Dr. Uma Naidoo helps us explore the gut-brain connection Scott Conant shares 'Peace, Love & Pasta' and Dr. Uma Naidoo helps us explore the gut-brain connection You probably know James Beard Award-winning chef Scott Conant from Food Network, but did you know he was born and raised in Connecticut? This hour, we talk with Scott about how his Waterbury roots shaped his approach to cooking and about how he cooks at home. His latest cookbook is Peace, Love & Pasta. Plus, we had a session with a nutritional psychiatrist from Harvard. She’s a chef, too! Dr. Uma Naidoo explains the gut-brain connection and how we might use food as medicine.     

GUESTS:

Featured Recipes:
Pasta Pomodoro
Cast-Iron Skillet Chicken with Fingerling Potatoes
Connecticut-Style Lobster Rolls

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns were Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This episode originally aired March 10, 2022.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> You probably know James Beard Award-winning chef Scott Conant from Food Network, but did you know he was born and raised in Connecticut? This hour, we talk with Scott about how his Waterbury roots shaped his approach to cooking and about how he cooks at home. His latest cookbook is Peace, Love & Pasta. Plus, we had a session with a nutritional psychiatrist from Harvard. She’s a chef, too! Dr. Uma Naidoo explains the gut-brain connection and how we might use food as medicine.     

GUESTS:

Featured Recipes:
Pasta Pomodoro
Cast-Iron Skillet Chicken with Fingerling Potatoes
Connecticut-Style Lobster Rolls

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns were Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This episode originally aired March 10, 2022.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 108 Connecticut Public Radio 2e9bc532-b22f-4c99-8786-af0301222b2b 2e9bc532-b22f-4c99-8786-af0301222b2b Wed, 07 Sep 2022 19:36:44 +0000 2940 https://omny.fm/shows/seasoned/scott-conant-shares-peace-love-pasta-and-dr-uma-na Tea time: The history of tea, herbal blends, and how chefs cook with tea Tea time: The history of tea, herbal blends, and how chefs cook with tea Second only to water, tea is the most consumed beverage in the world. But for something we drink so much, we know surprisingly little about it. This week on Seasoned, we learn about tea from local experts. We talk to two tea importers in the state about what tea is, the characteristics of different types of teas, and how to savor the experience of drinking great tea. Plus, we talk to two herbal tea farmers about the benefits of herbal tea, as well as chefs who incorporate tea into their cooking.

Guests:

  • Philip Parda – Co-owner of Savvy Tea Gourmet in Madison, Conn. (You can sign up for online tea tastings here).
  • Jim Harron Jr. – Co-owner of Simpson & Vail in Brookfield, Conn.
  • Stacey Wood and David Soule – Co-owners of Whole Harmony Farm in Higganum, Conn.
  • Tom Kaldy – Executive chef, The Charles in Old Wethersfield
  • Cheryl Stair – Chef/owner of Art of Eating in Bridgehampton, NY.

Featured Recipe: Hibiscus-Rose Tea Vinaigrette

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns were Zshekinah Collier and Joseph Vazquez.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This episode originally aired April 8, 2021

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Second only to water, tea is the most consumed beverage in the world. But for something we drink so much, we know surprisingly little about it. This week on Seasoned, we learn about tea from local experts. We talk to two tea importers in the state about what tea is, the characteristics of different types of teas, and how to savor the experience of drinking great tea. Plus, we talk to two herbal tea farmers about the benefits of herbal tea, as well as chefs who incorporate tea into their cooking.

Guests:

  • Philip Parda – Co-owner of Savvy Tea Gourmet in Madison, Conn. (You can sign up for online tea tastings here).
  • Jim Harron Jr. – Co-owner of Simpson & Vail in Brookfield, Conn.
  • Stacey Wood and David Soule – Co-owners of Whole Harmony Farm in Higganum, Conn.
  • Tom Kaldy – Executive chef, The Charles in Old Wethersfield
  • Cheryl Stair – Chef/owner of Art of Eating in Bridgehampton, NY.

Featured Recipe: Hibiscus-Rose Tea Vinaigrette

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns were Zshekinah Collier and Joseph Vazquez.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This episode originally aired April 8, 2021

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 107 Connecticut Public Radio a2305c26-b542-4c2a-9166-af020015f124 a2305c26-b542-4c2a-9166-af020015f124 Thu, 01 Sep 2022 15:09:41 +0000 2940 https://omny.fm/shows/seasoned/tea-time-the-history-of-tea-herbal-blends-and-how And the winner is. . .Seasoned celebrates its James Beard Award-winning guests And the winner is. . .Seasoned celebrates its James Beard Award-winning guests The 2022 James Beard Awards in June were a triumph (welcome back, food world!). We were lucky enough to talk with three authors about their (now!) James Beard Award-winning cookbooks. This hour on Seasoned, we listen back to our conversations with Hawa Hassan, Gregory Gourdet, and Joanne Lee Molinaro (aka The Korean Vegan). We’ll get to know them through their personal stories, culinary journeys, and inspiring cookbooks.

Guests:

Recipes from our guests:
Sukuma Wiki (Greens and Tomatoes)
Zanzibar Pilau (Rice Pilaf)
Kicha Fit Fit (Torn flatbread with spiced yogurt)
Watermelon-Berry Salad With Chile Dressing And Lots Of Herbs
Haitian Pineapple Upside-Down Cake
Omma’s Korean BBQ Sauce
Mushroom Bulgogi (카레떡꼬치 Grilled Steak)
Pecan Paht Pie (피칸팥파이 Sweet Red Bean)

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> The 2022 James Beard Awards in June were a triumph (welcome back, food world!). We were lucky enough to talk with three authors about their (now!) James Beard Award-winning cookbooks. This hour on Seasoned, we listen back to our conversations with Hawa Hassan, Gregory Gourdet, and Joanne Lee Molinaro (aka The Korean Vegan). We’ll get to know them through their personal stories, culinary journeys, and inspiring cookbooks.

Guests:

Recipes from our guests:
Sukuma Wiki (Greens and Tomatoes)
Zanzibar Pilau (Rice Pilaf)
Kicha Fit Fit (Torn flatbread with spiced yogurt)
Watermelon-Berry Salad With Chile Dressing And Lots Of Herbs
Haitian Pineapple Upside-Down Cake
Omma’s Korean BBQ Sauce
Mushroom Bulgogi (카레떡꼬치 Grilled Steak)
Pecan Paht Pie (피칸팥파이 Sweet Red Bean)

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 106 Connecticut Public Radio 968d612a-6b89-4d46-83a2-aefb010fe73a 968d612a-6b89-4d46-83a2-aefb010fe73a Thu, 25 Aug 2022 13:24:22 +0000 2940 https://omny.fm/shows/seasoned/and-the-winner-is-seasoned-celebrates-its-james-be Seafood how-to, plus best local lobster rolls & seafood shacks Seafood how-to, plus best local lobster rolls & seafood shacks We’re taking a deep dive on how to prep and cook seafood with David Standridge, executive chef of The Shipwright’s Daughter in Mystic. You’ll get advice for buying fresh seafood at the market, as well as tips for grilling, roasting, and searing fish like a pro. Plus, local cookbook author Mike Urban shares some of his favorite fish markets and seafood shacks in our region.

Guests:

Featured Recipe: David Standridge’s Tuna Bolognese

This show was produced by Robyn Doyon-Aitken and Catie Talarski

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This show originally aired September 2, 2021.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’re taking a deep dive on how to prep and cook seafood with David Standridge, executive chef of The Shipwright’s Daughter in Mystic. You’ll get advice for buying fresh seafood at the market, as well as tips for grilling, roasting, and searing fish like a pro. Plus, local cookbook author Mike Urban shares some of his favorite fish markets and seafood shacks in our region.

Guests:

Featured Recipe: David Standridge’s Tuna Bolognese

This show was produced by Robyn Doyon-Aitken and Catie Talarski

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This show originally aired September 2, 2021.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 105 Connecticut Public Radio 1ea2a7b8-7621-4168-b490-aee001779672 1ea2a7b8-7621-4168-b490-aee001779672 Wed, 17 Aug 2022 23:08:15 +0000 2940 https://omny.fm/shows/seasoned/seafood-how-to-plus-best-local-lobster-rolls-sea-1 Garden genomes: Can science produce a better tasting tomato? Plus, we visit a local tomato farm Garden genomes: Can science produce a better tasting tomato? Plus, we visit a local tomato farm Nothing quite says summer like a beautiful ripe tomato, and in our region, we love our tomatoes. This week on Seasoned, we talk to husband-and-wife tomato farmers Trout and Jennifer Gaskins about growing their many varieties of tomatoes on the farm. We also talk to horticulture scientist Harry Klee about his mission to sequence the genomes of hundreds of tomatoes in order to breed flavor back into the fruit. Plus, the chef and owner of Tony D’s in New London shares a family recipe.

Guests:

  • Trout and Jennifer Gaskins: Farmers/owners of Farming 101 in Newtown, Conn.
  • Dr. Harry Klee: Professor for the Department of Horticultural Sciences at the University of Florida. Dr. Klee led the team whose research on producing a tastier tomato was published in the journal Science.
  • Anthony D’Angelo: Chef/owner of Tony D’s in New London, Conn.

This show was produced by Robyn Doyon-Aitken and Catie Talarski, with help from Carmen Baskauf.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This show originally aired in August, 2021.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Nothing quite says summer like a beautiful ripe tomato, and in our region, we love our tomatoes. This week on Seasoned, we talk to husband-and-wife tomato farmers Trout and Jennifer Gaskins about growing their many varieties of tomatoes on the farm. We also talk to horticulture scientist Harry Klee about his mission to sequence the genomes of hundreds of tomatoes in order to breed flavor back into the fruit. Plus, the chef and owner of Tony D’s in New London shares a family recipe.

Guests:

  • Trout and Jennifer Gaskins: Farmers/owners of Farming 101 in Newtown, Conn.
  • Dr. Harry Klee: Professor for the Department of Horticultural Sciences at the University of Florida. Dr. Klee led the team whose research on producing a tastier tomato was published in the journal Science.
  • Anthony D’Angelo: Chef/owner of Tony D’s in New London, Conn.

This show was produced by Robyn Doyon-Aitken and Catie Talarski, with help from Carmen Baskauf.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This show originally aired in August, 2021.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 104 Connecticut Public Radio 87786a99-9274-4a25-a107-aee00174e23b 87786a99-9274-4a25-a107-aee00174e23b Wed, 10 Aug 2022 13:00:00 +0000 2940 https://omny.fm/shows/seasoned/garden-genomes-can-science-produce-a-better-tastin What is clean eating? Terry Walters explains how to 'Eat Clean Live Well' What is clean eating? Terry Walters explains how to 'Eat Clean Live Well' Summertime is the time when we crave healthy, juicy, cooling foods. . .and the fresher, the better! This hour on Seasoned, we’re celebrating the foods of summer and talking with local author, Terry Walters. Terry’s books include Clean Food, Clean Start, and her latest, Eat Clean Live Well. Terry explains what clean eating means to her and offers advice about eating seasonally for optimum health. There’s no better way to see what’s in season than walking through a farmers’ market, so we head to the West End Farmers’ Market in Hartford and talk to the farmers, bakers, and shoppers about what to eat right now.

Guest:
Terry Walters: Author of Eat Clean Live Well

Featured Recipes:
Grilled Pineapple Salsa
Golden Beet and Blackberry Salad
Grilled Sweet Corn with Spicy Rub

Robyn Doyon-Aitken and Catie Talarski produced this show.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This show originally aired August 5, 2021.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Summertime is the time when we crave healthy, juicy, cooling foods. . .and the fresher, the better! This hour on Seasoned, we’re celebrating the foods of summer and talking with local author, Terry Walters. Terry’s books include Clean Food, Clean Start, and her latest, Eat Clean Live Well. Terry explains what clean eating means to her and offers advice about eating seasonally for optimum health. There’s no better way to see what’s in season than walking through a farmers’ market, so we head to the West End Farmers’ Market in Hartford and talk to the farmers, bakers, and shoppers about what to eat right now.

Guest:
Terry Walters: Author of Eat Clean Live Well

Featured Recipes:
Grilled Pineapple Salsa
Golden Beet and Blackberry Salad
Grilled Sweet Corn with Spicy Rub

Robyn Doyon-Aitken and Catie Talarski produced this show.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This show originally aired August 5, 2021.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 103 Connecticut Public Radio 2e51913c-a9f7-4bcc-b4f3-aee001729501 2e51913c-a9f7-4bcc-b4f3-aee001729501 Wed, 03 Aug 2022 13:00:00 +0000 2940 https://omny.fm/shows/seasoned/what-is-clean-eating-terry-walters-explains-how-to Seasoned celebrates 100 episodes Seasoned celebrates 100 episodes This hour, we’re celebrating our 100th episode of Seasoned. That’s 100 hours of interesting, fun conversations with people in the food world we respect: food writers and cookbook authors, home cooks, chefs, farmers, restaurant and market owners, and drinks experts. This week on Seasoned, we’re listening back to a few of our favorite conversations from the last two years.

Guests:

  • Pati Jinich: Three-time James Beard Award-winning cookbook author and PBS host. Her latest book is Treasures of the Mexican Table: Classic Recipes, Local Secrets.
  • Darina Allen: Founder of the world-renowned Ballymaloe Cookery School in Ireland. She’s a passionate ambassador of Irish food and the Slow Food Movement. Darina is the author of many best-selling and award-winning cookbooks, the latest is a reissue of Forgotten Skills of Cooking.
  • Jaime Vai: Plant foreman, Hummel Bros. Hot Dogs, New Haven, Conn.
  • David Hamilton: Quality control, Hummel Bros. Hot Dogs, New Haven, Conn.
  • David Standridge: Executive chef at The Shipwright’s Daughter in Mystic, Conn. Mike Urban – Yankee magazine contributor and author of The New England Seafood Markets Cookbook

Featured recipes from our guests:
Smoky Guacamole (Guacamole Ahumado)
Mexican-Style Pasta with Tomato and Three-Chili Sauce (Fideo Seco a Los Tres Chiles) Three-Cheese Chicken Enchiladas (Enchiladas De Pollo Con Tres Quesos)
Darina Allen’s Irish Soda Bread
Steak and Oyster Pie
Braised Lamb Shanks with Garlic, Rosemary and Cannellini Beans
David Standridge’s Tuna Bolognese

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This hour, we’re celebrating our 100th episode of Seasoned. That’s 100 hours of interesting, fun conversations with people in the food world we respect: food writers and cookbook authors, home cooks, chefs, farmers, restaurant and market owners, and drinks experts. This week on Seasoned, we’re listening back to a few of our favorite conversations from the last two years.

Guests:

  • Pati Jinich: Three-time James Beard Award-winning cookbook author and PBS host. Her latest book is Treasures of the Mexican Table: Classic Recipes, Local Secrets.
  • Darina Allen: Founder of the world-renowned Ballymaloe Cookery School in Ireland. She’s a passionate ambassador of Irish food and the Slow Food Movement. Darina is the author of many best-selling and award-winning cookbooks, the latest is a reissue of Forgotten Skills of Cooking.
  • Jaime Vai: Plant foreman, Hummel Bros. Hot Dogs, New Haven, Conn.
  • David Hamilton: Quality control, Hummel Bros. Hot Dogs, New Haven, Conn.
  • David Standridge: Executive chef at The Shipwright’s Daughter in Mystic, Conn. Mike Urban – Yankee magazine contributor and author of The New England Seafood Markets Cookbook

Featured recipes from our guests:
Smoky Guacamole (Guacamole Ahumado)
Mexican-Style Pasta with Tomato and Three-Chili Sauce (Fideo Seco a Los Tres Chiles) Three-Cheese Chicken Enchiladas (Enchiladas De Pollo Con Tres Quesos)
Darina Allen’s Irish Soda Bread
Steak and Oyster Pie
Braised Lamb Shanks with Garlic, Rosemary and Cannellini Beans
David Standridge’s Tuna Bolognese

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 102 Connecticut Public Radio 5f748925-9763-4ec4-828c-aee000336764 5f748925-9763-4ec4-828c-aee000336764 Thu, 28 Jul 2022 15:02:22 +0000 2940 https://omny.fm/shows/seasoned/seasoned-celebrates-100-episodes Chef Kwame Onwuachi cooks ‘his America’ plus, home cooks from PBS’s The Great American Recipe Chef Kwame Onwuachi cooks ‘his America’ plus, home cooks from PBS’s The Great American Recipe Get to know one of the most exciting chefs in America—and how he expresses himself and honors his multicultural culinary heritage through cooking. James Beard Award-winner Kwame Onwuachi joins us to talk about the follow-up to his memoir. It’s a cookbook: My America: Recipes from a Young Black Chef. Plus, have you been watching PBS’s cooking competition The Great American Recipe? We have! We talk with the two home cooks in our region who celebrate their culinary heritage by sharing family recipes on the show. And, chef Michael Symon pops by to surprise one of his biggest fans.

Guests:

  • Kwame Onwuachi: James Beard Award-winning chef, recurring judge on Top Chef, executive producer at Food & Wine, and the author of My America: Recipes from a Young Black Chef. Get more information about Kwame’s The Family Reunion 2022.
  • Irma Cádiz: (aka CoquitoLadyNYC) Home cook and contestant on PBS’s The Great American Recipe
  • Dan Rinaldi: Home cook and contestant on PBS’s The Great American Recipe
  • Michael Symon: James Beard Award-winning chef, restaurant owner, regular on the Food Network, and a bestselling cookbook author.

Featured Recipes:
Kwame Onwuachi’s Suya
Irma Cadiz’s Mofongo con Camarones
Dan Rinaldi’s Rhode Island–Style Fried Calamari

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Get to know one of the most exciting chefs in America—and how he expresses himself and honors his multicultural culinary heritage through cooking. James Beard Award-winner Kwame Onwuachi joins us to talk about the follow-up to his memoir. It’s a cookbook: My America: Recipes from a Young Black Chef. Plus, have you been watching PBS’s cooking competition The Great American Recipe? We have! We talk with the two home cooks in our region who celebrate their culinary heritage by sharing family recipes on the show. And, chef Michael Symon pops by to surprise one of his biggest fans.

Guests:

  • Kwame Onwuachi: James Beard Award-winning chef, recurring judge on Top Chef, executive producer at Food & Wine, and the author of My America: Recipes from a Young Black Chef. Get more information about Kwame’s The Family Reunion 2022.
  • Irma Cádiz: (aka CoquitoLadyNYC) Home cook and contestant on PBS’s The Great American Recipe
  • Dan Rinaldi: Home cook and contestant on PBS’s The Great American Recipe
  • Michael Symon: James Beard Award-winning chef, restaurant owner, regular on the Food Network, and a bestselling cookbook author.

Featured Recipes:
Kwame Onwuachi’s Suya
Irma Cadiz’s Mofongo con Camarones
Dan Rinaldi’s Rhode Island–Style Fried Calamari

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 101 Connecticut Public Radio 36bff5af-90f3-4159-bf0a-aed8017c3208 36bff5af-90f3-4159-bf0a-aed8017c3208 Thu, 21 Jul 2022 14:53:45 +0000 2940 https://omny.fm/shows/seasoned/chef-kwame-onwuachi-cooks-his-america-plus-home-co Queer all year! The work of the Queer Food Foundation, and Conn. LGBTQ-owned bars and cafes Queer all year! The work of the Queer Food Foundation, and Conn. LGBTQ-owned bars and cafes Queer spaces are a haven for the LGBTQ community. We’re exploring a few of the state’s LGBTQ bars and cafés, including 168 York Street Café, one of the oldest gay bars in the state. Plus, we hear from the co-founder of Dyke Beer and learn about how the Queer Food Foundation strives to promote, protect, and fund queer food spaces.

Guests:

  • Joe Goodwin: Owner of 168 York Street Cafe in New Haven, Conn.
  • Wendy Cahill: Owner of Molten Java in Bethel, Conn.
  • DJ Edgewood: DJ at Trevi Lounge in Fairfield, Conn.
  • Nick Olsen-Navarro: Bartender at Trevi Lounge in Fairfield, Conn.
  • Sarah Hallonquist: Activist and co-founder of Dyke Beer. 
  • Chef Vanessa Parish and Gabrielle Lenart: Co-founders of the Queer Food Foundation, a collective that serves as a resource and platform for queer folks in the food and beverage industry. 

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Queer spaces are a haven for the LGBTQ community. We’re exploring a few of the state’s LGBTQ bars and cafés, including 168 York Street Café, one of the oldest gay bars in the state. Plus, we hear from the co-founder of Dyke Beer and learn about how the Queer Food Foundation strives to promote, protect, and fund queer food spaces.

Guests:

  • Joe Goodwin: Owner of 168 York Street Cafe in New Haven, Conn.
  • Wendy Cahill: Owner of Molten Java in Bethel, Conn.
  • DJ Edgewood: DJ at Trevi Lounge in Fairfield, Conn.
  • Nick Olsen-Navarro: Bartender at Trevi Lounge in Fairfield, Conn.
  • Sarah Hallonquist: Activist and co-founder of Dyke Beer. 
  • Chef Vanessa Parish and Gabrielle Lenart: Co-founders of the Queer Food Foundation, a collective that serves as a resource and platform for queer folks in the food and beverage industry. 

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 100 Connecticut Public Radio 4a5f617d-f177-4ce7-a566-aed1014c65e0 4a5f617d-f177-4ce7-a566-aed1014c65e0 Thu, 14 Jul 2022 13:44:00 +0000 2940 https://omny.fm/shows/seasoned/queer-all-year-the-work-of-the-queer-food-foundati No flies, no chocolate - how insects make foods we love possible, plus CT’s BIPOC farmers No flies, no chocolate - how insects make foods we love possible, plus CT’s BIPOC farmers Next time you swat at a fly, think of this: certain flies, and other insects, make the food you love possible: chocolate, apples, almonds, and berries. Insects play a role in the production of ice cream! This hour on Seasoned, we talk with journalist and author Oliver Milman about his book, The Insect Crisis. It’s a fascinating look at our interconnected fates and how the decline in the insect population should be a wake-up call to all of us who hold chocolate—and life itself—dear. Plus, what happened when one reporter tried to eat 100% local for a week? It didn’t go so well. We talk with WBUR’s Andrea Shea about her hardcore locavore experiment. Finally, we’re highlighting the voices and experiences of five local BIPOC farmers. It’s part of a summer series on Connecticut Public.

Guests:

Farmers profiled in the story, “BIPOC farmers in Conn. may be small in number, but they have plenty of stories to tell:”

  • Sarah Rose Kareem and Azeem Zakir Kareem: Co-founders of the Samad Gardens Initiative in Windsor Locks, Conn.
  • Xóchitl Garcia: Urban farmer at the Ferry Street Community Garden in New Haven, Conn.
  • Liz Guerra and Héctor Gerardo: co-owners of Seamarron Farmstead in Danbury, Conn.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Next time you swat at a fly, think of this: certain flies, and other insects, make the food you love possible: chocolate, apples, almonds, and berries. Insects play a role in the production of ice cream! This hour on Seasoned, we talk with journalist and author Oliver Milman about his book, The Insect Crisis. It’s a fascinating look at our interconnected fates and how the decline in the insect population should be a wake-up call to all of us who hold chocolate—and life itself—dear. Plus, what happened when one reporter tried to eat 100% local for a week? It didn’t go so well. We talk with WBUR’s Andrea Shea about her hardcore locavore experiment. Finally, we’re highlighting the voices and experiences of five local BIPOC farmers. It’s part of a summer series on Connecticut Public.

Guests:

Farmers profiled in the story, “BIPOC farmers in Conn. may be small in number, but they have plenty of stories to tell:”

  • Sarah Rose Kareem and Azeem Zakir Kareem: Co-founders of the Samad Gardens Initiative in Windsor Locks, Conn.
  • Xóchitl Garcia: Urban farmer at the Ferry Street Community Garden in New Haven, Conn.
  • Liz Guerra and Héctor Gerardo: co-owners of Seamarron Farmstead in Danbury, Conn.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 99 Connecticut Public Radio 56438e0e-6313-4022-9b8a-aec901892be4 56438e0e-6313-4022-9b8a-aec901892be4 Wed, 06 Jul 2022 16:19:09 +0000 2940 https://omny.fm/shows/seasoned/no-flies-no-chocolate-how-insects-make-foods-we-lo Bridget Lancaster from America’s Test Kitchen answers your cooking questions Bridget Lancaster from America’s Test Kitchen answers your cooking questions Bridget Lancaster, co-host of America’s Test Kitchen on PBS joins us live to answer your cooking questions and share lots of tips from the last 22 seasons of the show. Bridget is a master at talking about what makes a recipe work. Together, we’ll tackle your grilling questions and we’ll help you troubleshoot your baking. We'll find out what Bridget has in her gadget drawer and her pantry. Plus, get tips for cooking burgers, artichokes, and bok choy. You're going to be a better home cook after this hour of Seasoned.

Guest:

  • Bridget Lancaster: Executive Editorial Director for America’s Test Kitchen and the co-host of America’s Test Kitchen and Cook’s Country on PBS.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Bridget Lancaster, co-host of America’s Test Kitchen on PBS joins us live to answer your cooking questions and share lots of tips from the last 22 seasons of the show. Bridget is a master at talking about what makes a recipe work. Together, we’ll tackle your grilling questions and we’ll help you troubleshoot your baking. We'll find out what Bridget has in her gadget drawer and her pantry. Plus, get tips for cooking burgers, artichokes, and bok choy. You're going to be a better home cook after this hour of Seasoned.

Guest:

  • Bridget Lancaster: Executive Editorial Director for America’s Test Kitchen and the co-host of America’s Test Kitchen and Cook’s Country on PBS.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 98 Connecticut Public Radio ebc70413-3b78-410b-a079-aec301259892 ebc70413-3b78-410b-a079-aec301259892 Thu, 30 Jun 2022 21:25:27 +0000 2940 https://omny.fm/shows/seasoned/bridget-lancaster-from-america-s-test-kitchen-answ Pairing beer with food, plus celebrating craft beer and Black culture Pairing beer with food, plus celebrating craft beer and Black culture We start this hour of Seasoned talking with journalist and author, John Holl, about the evolution of craft beer and the joys of pairing beer with food. His book is The Craft Brewery Cookbook. And, change is in the air! We also speak with Jamal Robinson and Judi Young. Jamal is the co-founder of the Change In the Air Festival, happening Saturday, June 18 at Bear’s Smokehouse BBQ in New Haven. It’s a celebration of craft beer and Black culture. The fest is, in part, a fund raiser for The CT Brewers Guild African American Brewing Scholarship. Judi Young is a past recipient of that scholarship and a graduate of Sacred Heart University’s Brewing Science Certificate program. Judi talks with us about what participating in the program meant to her. Finally, we listen back to our conversation with Alisa Bowens-Mercado, founder of Rhythm Brewing Co. and the first Black woman brewer in Connecticut.

Guests:

Featured Recipes:
Grilled Pumpkin Flatbread with Homemade Ricotta and Hot Honey
Mango and Beet Salad
Air-Fried Chicken Wings with Honey Barbecue Sauce

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We start this hour of Seasoned talking with journalist and author, John Holl, about the evolution of craft beer and the joys of pairing beer with food. His book is The Craft Brewery Cookbook. And, change is in the air! We also speak with Jamal Robinson and Judi Young. Jamal is the co-founder of the Change In the Air Festival, happening Saturday, June 18 at Bear’s Smokehouse BBQ in New Haven. It’s a celebration of craft beer and Black culture. The fest is, in part, a fund raiser for The CT Brewers Guild African American Brewing Scholarship. Judi Young is a past recipient of that scholarship and a graduate of Sacred Heart University’s Brewing Science Certificate program. Judi talks with us about what participating in the program meant to her. Finally, we listen back to our conversation with Alisa Bowens-Mercado, founder of Rhythm Brewing Co. and the first Black woman brewer in Connecticut.

Guests:

Featured Recipes:
Grilled Pumpkin Flatbread with Homemade Ricotta and Hot Honey
Mango and Beet Salad
Air-Fried Chicken Wings with Honey Barbecue Sauce

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 97 Connecticut Public Radio e91cdfc6-1083-4085-822e-aeb600fe1357 e91cdfc6-1083-4085-822e-aeb600fe1357 Thu, 16 Jun 2022 15:57:40 +0000 2940 https://omny.fm/shows/seasoned/pairing-beer-with-food-plus-celebrating-craft-beer Ali Slagle dreams of dinner so we don't have to Ali Slagle dreams of dinner so we don't have to Ali Slagle is a home cook’s home cook. Her recipes call for simple ingredients, no special kitchen equipment, one or two pots, and can be made in under an hour. We talk with Ali about the philosophy behind her first cookbook, I Dream of Dinner So You Don’t Have To: Low-Effort, High-Reward Recipes. If you’re a busy cook, or you just value efficiency and creativity in the kitchen, you’ll appreciate this hour.

GUEST:

FEATURED RECIPES:
Lemon Pepper Chicken & Potatoes
Skillet Broccoli Spaghetti
Sizzled Pork & Pineapple

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Ali Slagle is a home cook’s home cook. Her recipes call for simple ingredients, no special kitchen equipment, one or two pots, and can be made in under an hour. We talk with Ali about the philosophy behind her first cookbook, I Dream of Dinner So You Don’t Have To: Low-Effort, High-Reward Recipes. If you’re a busy cook, or you just value efficiency and creativity in the kitchen, you’ll appreciate this hour.

GUEST:

FEATURED RECIPES:
Lemon Pepper Chicken & Potatoes
Skillet Broccoli Spaghetti
Sizzled Pork & Pineapple

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 96 Connecticut Public Radio 5286f1b6-bdb1-4360-8e7c-aeae011147a8 5286f1b6-bdb1-4360-8e7c-aeae011147a8 Wed, 08 Jun 2022 16:58:51 +0000 2608 https://omny.fm/shows/seasoned/ali-slagle-dreams-of-dinner-so-we-dont-have-to ‘Jew-ish’ author Jake Cohen, Zabar’s history, and bagel makers we love ‘Jew-ish’ author Jake Cohen, Zabar’s history, and bagel makers we love We talk with recipe developer and cookbook author Jake Cohen about how practicing the ritual of Shabbat affirms his connection to both the gay and Jewish communities he’s passionate about celebrating. Jake is famous for his challah braiding videos; he shares his challah recipe with us, as well as expert tips for making the bread. He also shares recipes for the always-comforting Roast Chicken Matzo Ball Soup and a very modern Everything Bagel Galette.

Food-lovers the world over know the name Zabar’s. We talk with David and Willie Zabar about Zabar family history and get a tour of the iconic New York City market.

We also spoke with the local bagel maker whose pandemic hobby got the attention of the New York Times and die-hard bagel lovers in New York City. Plus, Chef Plum talks with Eunice Laverty, a beloved bagel maker in Newtown who knows all her customers by name.

GUESTS:

  • Jake Cohen: Author of Jew-ish: Reinvented Recipes from a Modern Mench
  • David Zabar: Grandson of Louis and Lilly Zabar, the original founders of Zabar’s in New York City. Currently Zabar's executive director.
  • Willie Zabar: Great-grandson of the original founders of Zabar’s. Currently Zabar’s social media manager.
  • Adam Goldberg: Owner of PopUp Bagels, based in Redding, Conn.
  • Eunice Laverty: Owner of Bagel Delight in Newtown, Conn.

FEATURED RECIPES:
Jake’s Perfect Challah
Roasted Chicken Matzo Ball Soup
Everything Bagel Galette

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio, with help from Michayla Savitt.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We talk with recipe developer and cookbook author Jake Cohen about how practicing the ritual of Shabbat affirms his connection to both the gay and Jewish communities he’s passionate about celebrating. Jake is famous for his challah braiding videos; he shares his challah recipe with us, as well as expert tips for making the bread. He also shares recipes for the always-comforting Roast Chicken Matzo Ball Soup and a very modern Everything Bagel Galette.

Food-lovers the world over know the name Zabar’s. We talk with David and Willie Zabar about Zabar family history and get a tour of the iconic New York City market.

We also spoke with the local bagel maker whose pandemic hobby got the attention of the New York Times and die-hard bagel lovers in New York City. Plus, Chef Plum talks with Eunice Laverty, a beloved bagel maker in Newtown who knows all her customers by name.

GUESTS:

  • Jake Cohen: Author of Jew-ish: Reinvented Recipes from a Modern Mench
  • David Zabar: Grandson of Louis and Lilly Zabar, the original founders of Zabar’s in New York City. Currently Zabar's executive director.
  • Willie Zabar: Great-grandson of the original founders of Zabar’s. Currently Zabar’s social media manager.
  • Adam Goldberg: Owner of PopUp Bagels, based in Redding, Conn.
  • Eunice Laverty: Owner of Bagel Delight in Newtown, Conn.

FEATURED RECIPES:
Jake’s Perfect Challah
Roasted Chicken Matzo Ball Soup
Everything Bagel Galette

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio, with help from Michayla Savitt.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 95 Connecticut Public Radio 37744613-0e54-46dd-862b-aea60147c0d0 37744613-0e54-46dd-862b-aea60147c0d0 Thu, 02 Jun 2022 14:49:13 +0000 2940 https://omny.fm/shows/seasoned/jew-ish-author-jake-cohen-zabar-s-history-and-bage Chef María Mercedes Grubb and writer Von Diaz on the food of Puerto Rico Chef María Mercedes Grubb and writer Von Diaz on the food of Puerto Rico We’re exploring the food of Puerto Rico with chef María Mercedes Grubb joining from San Juan and writer and professor of food studies, Von Diaz. Von’s cookbook, Coconuts & Collards, is a beautiful expression of the island. Maria and Von help us understand the context behind a cuisine that endures despite a legacy of colonialism and a very complex food system. Also this hour, listeners share their connections to the food of the island.

GUESTS:

FEATURED RECIPES:
Costillas de Cerde con Salsa BBQ de Guayaba (Pork Ribs with Guava BBQ Sauce)
Mami’s Bizcocho de Ron (Mami’s Rum Cake)
Rosé Sangria

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’re exploring the food of Puerto Rico with chef María Mercedes Grubb joining from San Juan and writer and professor of food studies, Von Diaz. Von’s cookbook, Coconuts & Collards, is a beautiful expression of the island. Maria and Von help us understand the context behind a cuisine that endures despite a legacy of colonialism and a very complex food system. Also this hour, listeners share their connections to the food of the island.

GUESTS:

FEATURED RECIPES:
Costillas de Cerde con Salsa BBQ de Guayaba (Pork Ribs with Guava BBQ Sauce)
Mami’s Bizcocho de Ron (Mami’s Rum Cake)
Rosé Sangria

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 94 Connecticut Public Radio 604fee0c-9f78-4758-89c2-aea001557b50 604fee0c-9f78-4758-89c2-aea001557b50 Thu, 26 May 2022 22:18:47 +0000 2880 https://omny.fm/shows/seasoned/chef-mar-a-mercedes-grubb-and-writer-von-diaz-on-t How athletes fuel their performance with food How athletes fuel their performance with food We talk with Liz Wluka, Director of Sports Nutrition at UConn, about how athletes fuel their performance—both on the field and in the classroom—with food. She also dispels several nutrition myths bound to help us all make better informed food choices. Plus, former NFL safety-turned-personal trainer Stevie Brown describes his diet as a professional athlete vs. how he eats today. His advice for non-athletes is liberating and encouraging (i.e. “Do the mirror test. . .don’t look at the scale.”) And, Bianca Belair peels back the curtain and shares what it’s like to be an athlete and a WWE superstar.

Guests:

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

This show was produced by Robyn Doyon-Aitken and Catie Talarski. 

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We talk with Liz Wluka, Director of Sports Nutrition at UConn, about how athletes fuel their performance—both on the field and in the classroom—with food. She also dispels several nutrition myths bound to help us all make better informed food choices. Plus, former NFL safety-turned-personal trainer Stevie Brown describes his diet as a professional athlete vs. how he eats today. His advice for non-athletes is liberating and encouraging (i.e. “Do the mirror test. . .don’t look at the scale.”) And, Bianca Belair peels back the curtain and shares what it’s like to be an athlete and a WWE superstar.

Guests:

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

This show was produced by Robyn Doyon-Aitken and Catie Talarski. 

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 93 Connecticut Public Radio c492f7a1-8eba-4f98-b263-ae94016d9868 c492f7a1-8eba-4f98-b263-ae94016d9868 Wed, 18 May 2022 12:59:55 +0000 2940 https://omny.fm/shows/seasoned/what-athletes-eat-rebroadcast Pati Jinich shares her ‘Treasures of the Mexican Table’ Pati Jinich shares her ‘Treasures of the Mexican Table’ If you watch PBS cooking shows, you likely know–and love–Pati Jinich. This hour on Seasoned, we talk with Pati about her latest cookbook and what she considers the double blessing and responsibility of being Mexican-American. Pati is the host of Pati’s Mexican Table on PBS and the PBS primetime docuseries La Frontera. She’s also the resident chef at the Mexican Cultural Institute in Washington, D.C., and a three-time James Beard Award-winner. Pati deepens our appreciation of the food of Mexico and describes what she's learned about her culinary heritage through her television work and the years spent crafting her cookbook, Treasures of the Mexican Table: Classic Recipes, Local Secrets. Plus, we’ll listen back to our conversation with local chef Carlos Baez. He’s known for his inspired takes on street food at his restaurants in Fairfield county.

GUESTS:

Featured Recipes:
Mexican-Style Pasta with Tomato and Three-Chili Sauce (Fideo Seco a Los Tres Chiles) 
Smoky Guacamole (Guacamole Ahumado)
Three-Cheese Chicken Enchiladas (Enchiladas De Pollo Con Tres Quesos)

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> If you watch PBS cooking shows, you likely know–and love–Pati Jinich. This hour on Seasoned, we talk with Pati about her latest cookbook and what she considers the double blessing and responsibility of being Mexican-American. Pati is the host of Pati’s Mexican Table on PBS and the PBS primetime docuseries La Frontera. She’s also the resident chef at the Mexican Cultural Institute in Washington, D.C., and a three-time James Beard Award-winner. Pati deepens our appreciation of the food of Mexico and describes what she's learned about her culinary heritage through her television work and the years spent crafting her cookbook, Treasures of the Mexican Table: Classic Recipes, Local Secrets. Plus, we’ll listen back to our conversation with local chef Carlos Baez. He’s known for his inspired takes on street food at his restaurants in Fairfield county.

GUESTS:

Featured Recipes:
Mexican-Style Pasta with Tomato and Three-Chili Sauce (Fideo Seco a Los Tres Chiles) 
Smoky Guacamole (Guacamole Ahumado)
Three-Cheese Chicken Enchiladas (Enchiladas De Pollo Con Tres Quesos)

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 92 Connecticut Public Radio 5b4206ab-5c17-437a-92e4-ae91001430a3 5b4206ab-5c17-437a-92e4-ae91001430a3 Wed, 11 May 2022 19:08:32 +0000 2940 https://omny.fm/shows/seasoned/pati-jinich-shares-her-treasures-of-the-mexican-ta Food waste is an opportunity to boost food security and generate energy Food waste is an opportunity to boost food security and generate energy In 2018, the EPA estimated that more food made its way to landfills and incinerators than any other type of trash. This hour, we’re talking with people who help us understand food waste and its impacts. How much food are we wasting and how might we turn food waste into opportunities to reduce food insecurity and generate energy? We talk with Katy Hart, an expert from ReFED, a national non-profit dedicated to ending food loss and waste across the U.S. food system. We also talk with CT Public’s Patrick Skahill about his reporting on where our trash goes and how Connecticut and neighboring states are viewing food waste as a resource to reclaim. Plus, Matt Joswiack is a New York chef who turns restaurant food waste into meals that nourish his community.

For more information about food waste in Connecticut and New England, read or listen to Patrick’s story “Out of the trash, saving cash: How food waste could transform New England’s garbage,” and watch the video featuring Domingo Medina’s subscription composting company, Peels & Wheels in New Haven.

GUESTS:

  • Katy Hart: Operations Director of ReFED.
  • Patrick Skahill: Senior reporter at Connecticut Public.
  • Matt Jozwiack: Founder and CEO of Rethink Food, based in New York.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> In 2018, the EPA estimated that more food made its way to landfills and incinerators than any other type of trash. This hour, we’re talking with people who help us understand food waste and its impacts. How much food are we wasting and how might we turn food waste into opportunities to reduce food insecurity and generate energy? We talk with Katy Hart, an expert from ReFED, a national non-profit dedicated to ending food loss and waste across the U.S. food system. We also talk with CT Public’s Patrick Skahill about his reporting on where our trash goes and how Connecticut and neighboring states are viewing food waste as a resource to reclaim. Plus, Matt Joswiack is a New York chef who turns restaurant food waste into meals that nourish his community.

For more information about food waste in Connecticut and New England, read or listen to Patrick’s story “Out of the trash, saving cash: How food waste could transform New England’s garbage,” and watch the video featuring Domingo Medina’s subscription composting company, Peels & Wheels in New Haven.

GUESTS:

  • Katy Hart: Operations Director of ReFED.
  • Patrick Skahill: Senior reporter at Connecticut Public.
  • Matt Jozwiack: Founder and CEO of Rethink Food, based in New York.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 91 Connecticut Public Radio ed77b495-509e-4dde-ae74-ae8b014d5d17 ed77b495-509e-4dde-ae74-ae8b014d5d17 Thu, 05 May 2022 02:32:12 +0000 2940 https://omny.fm/shows/seasoned/food-waste-is-an-opportunity-to-boost-food-securit Buffalo is just the beginning. Chicken wings, from mild to wild Buffalo is just the beginning. Chicken wings, from mild to wild You’ll need a glass of water and lots of extra napkins for our hour dedicated to chicken wings—classic Buffalo and beyond. From mild to wild, we talk sauce flavors and more with chicken wing expert and festival judge, Matthew Kourie. Plus, we feature two local restaurants known for their wings. Rino Ouellet, manager at J. Timothy’s in Plainville joins to talk about the tavern's famous wings, and Rita Barham of B&B Wings and Things in Middletown shares the secret to great vegan chicken wings.

GUESTS:

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Gene Amatruda was our tech producer. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> You’ll need a glass of water and lots of extra napkins for our hour dedicated to chicken wings—classic Buffalo and beyond. From mild to wild, we talk sauce flavors and more with chicken wing expert and festival judge, Matthew Kourie. Plus, we feature two local restaurants known for their wings. Rino Ouellet, manager at J. Timothy’s in Plainville joins to talk about the tavern's famous wings, and Rita Barham of B&B Wings and Things in Middletown shares the secret to great vegan chicken wings.

GUESTS:

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Gene Amatruda was our tech producer. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 90 Connecticut Public Radio e4d73863-063a-44c7-b19a-ae85003c38a3 e4d73863-063a-44c7-b19a-ae85003c38a3 Thu, 28 Apr 2022 23:48:58 +0000 2850 https://omny.fm/shows/seasoned/buffalo-is-just-the-beginning-chicken-wings-from-m Dorie Greenspan on Julia Child, recipe tinkering, and why everyone should bake Dorie Greenspan on Julia Child, recipe tinkering, and why everyone should bake We talk with James Beard Award-winning cookbook author Dorie Greenspan about the influence of her friend, Julia Child; how she tinkers with recipes during development; and that feeling home cooks get when they bake something from scratch. Plus, Dorie shares the backstory for her beloved World Peace Cookies, along with the updated version she created for her latest book, Baking with Dorie. 
GUEST:

  • Dorie Greenspan: Five-time James Beard Award-winning cookbook author. Formerly a columnist for the New York Times, Dorie writes the xoxo Dorie newsletter, and she’s the author of fourteen cookbooks. Her latest is Baking with Dorie: Sweet, Salty & Simple.

FEATURED RECIPES:
World Peace Cookies 2.0
Iced Honey-Apple Scones with Spelt

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate. 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We talk with James Beard Award-winning cookbook author Dorie Greenspan about the influence of her friend, Julia Child; how she tinkers with recipes during development; and that feeling home cooks get when they bake something from scratch. Plus, Dorie shares the backstory for her beloved World Peace Cookies, along with the updated version she created for her latest book, Baking with Dorie. 
GUEST:

  • Dorie Greenspan: Five-time James Beard Award-winning cookbook author. Formerly a columnist for the New York Times, Dorie writes the xoxo Dorie newsletter, and she’s the author of fourteen cookbooks. Her latest is Baking with Dorie: Sweet, Salty & Simple.

FEATURED RECIPES:
World Peace Cookies 2.0
Iced Honey-Apple Scones with Spelt

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate. 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 89 Connecticut Public Radio 286cacbf-95de-4da8-a792-ae7e001571d4 286cacbf-95de-4da8-a792-ae7e001571d4 Thu, 21 Apr 2022 13:44:45 +0000 2520 https://omny.fm/shows/seasoned/dorie-greenspan-on-julia-child-recipe-tinkering-an Amanda Hesser on the making of ‘The Essential New York Times Cookbook’ Amanda Hesser on the making of ‘The Essential New York Times Cookbook’ If you’re a fan of cookbooks and the New York Times food coverage over the years, you won’t want to miss this hour of Seasoned. Amanda Hesser, food writer and founder of Food52, is our guest. Amanda describes her culinary journey, starting with her early travels baking bread in Europe, the very first book that launched her food writing career, and the process of curating “the recipes of record” buried in the New York Times recipe archive. We talk with Amanda about The Essential New York Times Cookbook, both the original published in 2010 and its timely revision in 2021.

GUEST:

  • Amanda Hesser: Founder and CEO of Food52. Amanda was a reporter, feature writer, and food editor at the New York Times, and she’s the author of several award-winning books. Her latest is The Essential New York Times Cookbook.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate. 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> If you’re a fan of cookbooks and the New York Times food coverage over the years, you won’t want to miss this hour of Seasoned. Amanda Hesser, food writer and founder of Food52, is our guest. Amanda describes her culinary journey, starting with her early travels baking bread in Europe, the very first book that launched her food writing career, and the process of curating “the recipes of record” buried in the New York Times recipe archive. We talk with Amanda about The Essential New York Times Cookbook, both the original published in 2010 and its timely revision in 2021.

GUEST:

  • Amanda Hesser: Founder and CEO of Food52. Amanda was a reporter, feature writer, and food editor at the New York Times, and she’s the author of several award-winning books. Her latest is The Essential New York Times Cookbook.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate. 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 88 Connecticut Public Radio ffbad44c-e80c-4037-8348-ae7600e9cafa ffbad44c-e80c-4037-8348-ae7600e9cafa Thu, 14 Apr 2022 00:26:59 +0000 2545 https://omny.fm/shows/seasoned/amanda-hesser-on-the-making-of-the-essential-new-y Joan Nathan on the Passover Seder's symbolic food, plus The Gefilteria, and Rein’s NY-Style Deli Joan Nathan on the Passover Seder's symbolic food, plus The Gefilteria, and Rein’s NY-Style Deli Joan Nathan, the authority on Jewish cooking, explains some of the history behind the symbolic food on your Seder plate. Plus, Liz Alpern and Jeffrey Yoskowitz are revitalizing gefilte fish for a new generation of eaters. Liz describes exactly what gefilte fish is and why it’s central to Ashkenazi Jewish cuisine. Finally, Chef Plum sits down with Russell DeBella, general manager and partner at Rein’s New York-Style Deli to talk about the deli’s uniqueness and why the Rein family felt compelled to bring Jewish classics like matzo ball soup, kugels, brisket, knishes, over-stuffed pastrami Ruebens and more to Vernon, Connecticut 50 years ago.

GUESTS:

FEATURED RECIPE: (from King Solomon's Table)
Flourless Chocolate Cake

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt. Visuals Journalist David Wurtzel contributed to this show.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Joan Nathan, the authority on Jewish cooking, explains some of the history behind the symbolic food on your Seder plate. Plus, Liz Alpern and Jeffrey Yoskowitz are revitalizing gefilte fish for a new generation of eaters. Liz describes exactly what gefilte fish is and why it’s central to Ashkenazi Jewish cuisine. Finally, Chef Plum sits down with Russell DeBella, general manager and partner at Rein’s New York-Style Deli to talk about the deli’s uniqueness and why the Rein family felt compelled to bring Jewish classics like matzo ball soup, kugels, brisket, knishes, over-stuffed pastrami Ruebens and more to Vernon, Connecticut 50 years ago.

GUESTS:

FEATURED RECIPE: (from King Solomon's Table)
Flourless Chocolate Cake

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt. Visuals Journalist David Wurtzel contributed to this show.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 87 Connecticut Public Radio b87ce0c0-8bca-4797-9ad4-ae7000efbe1e b87ce0c0-8bca-4797-9ad4-ae7000efbe1e Thu, 07 Apr 2022 14:45:31 +0000 2940 https://omny.fm/shows/seasoned/joan-nathan-on-the-passover-seders-symbolic-food-p An egg-citing hour with egg experts from Flamig Farm and the Fresh Eggs Daily blog An egg-citing hour with egg experts from Flamig Farm and the Fresh Eggs Daily blog Are farm-fresh eggs really best? And how can we test for freshness anyway? Calling all egg lovers. . .this week’s episode of Seasoned is for you. Do you have strong opinions about how runny a yolk should be? Do you make the absolute best scrambled eggs on the planet? We invite you to call in with your questions about eggs and chickens, excluding that age-old one. Farmer Julie Christensen, of Flamig Farm in West Simsbury, joins us from the chicken coop. Plus, Lisa Steele, fifth-generation chicken-keeper and author of The Fresh Eggs Daily Cookbook, is with us for the hour too. We’ll bust egg myths, decode the supermarket egg carton, and share some favorite egg recipes, from the super-simple to sublime.

GUESTS:

  • Julie Christensen: Farmer co-owner of Flamig Farm in West Simsbury, the home of the iconic backwards EGGS sign.
  • Lisa Steele: Fifth-generation chicken keeper and author of the blog Fresh Eggs Daily. She’s written six books on backyard chicken keeping—but her latest book is a cookbook: The Fresh Eggs Daily Cookbook. Lisa is also the host of the American Public Television show Welcome to My Farm.

Featured Recipes:
Eggs Benedict
Double-Dill Scrambled Eggs
Lemon Meringue Pie

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Are farm-fresh eggs really best? And how can we test for freshness anyway? Calling all egg lovers. . .this week’s episode of Seasoned is for you. Do you have strong opinions about how runny a yolk should be? Do you make the absolute best scrambled eggs on the planet? We invite you to call in with your questions about eggs and chickens, excluding that age-old one. Farmer Julie Christensen, of Flamig Farm in West Simsbury, joins us from the chicken coop. Plus, Lisa Steele, fifth-generation chicken-keeper and author of The Fresh Eggs Daily Cookbook, is with us for the hour too. We’ll bust egg myths, decode the supermarket egg carton, and share some favorite egg recipes, from the super-simple to sublime.

GUESTS:

  • Julie Christensen: Farmer co-owner of Flamig Farm in West Simsbury, the home of the iconic backwards EGGS sign.
  • Lisa Steele: Fifth-generation chicken keeper and author of the blog Fresh Eggs Daily. She’s written six books on backyard chicken keeping—but her latest book is a cookbook: The Fresh Eggs Daily Cookbook. Lisa is also the host of the American Public Television show Welcome to My Farm.

Featured Recipes:
Eggs Benedict
Double-Dill Scrambled Eggs
Lemon Meringue Pie

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 86 Connecticut Public Radio 0dab379d-3910-468c-ab43-ae670017dd63 0dab379d-3910-468c-ab43-ae670017dd63 Thu, 31 Mar 2022 22:29:10 +0000 2866 https://omny.fm/shows/seasoned/an-egg-citing-hour-with-egg-experts-from-flamig-fa Michael Symon, plus a CT chef’s experience on the Ukrainian border, and Hartford’s Lauren Little Michael Symon, plus a CT chef’s experience on the Ukrainian border, and Hartford’s Lauren Little Jamie McDonald of Bear’s Smokehouse BBQ, describes his experiences on the Ukraine/Poland border, where he is volunteering with World Central Kitchen. And, for much of his life, chef Michael Symon has been living with not one, but two autoimmune diseases. This hour on Seasoned, Michael shares his approach to creating recipes that amp up the joy of eating without triggering inflammation or discomfort. Plus, urban farmer and educator Lauren Little describes how she teaches students to be good tree tenders while tapping sugar maples in Hartford. No one knows how to honor the gifts trees offer quite like Lauren.

GUESTS:

  • Jamie McDonald: Owner of Bear’s Smokehouse BBQ, with four locations in Conn. See Jamie’s dispatches from the Ukraine/Poland border on his Facebook and Instagram pages, and get information about his fundraiser benefiting World Central Kitchen.
  • Michael Symon: James Beard Award-winning chef, restaurant owner, regular on the Food Network, and bestselling cookbook author. His latest book is Fix It with Food: Every Meal Easy.
  • Lauren Little: Owner and founder of Lauren Little Edutainment. Lauren is a Hartford based urban farmer and traveling teacher who educates and entertains kids by connecting them with nature.

Featured Recipes:
Cauliflower Cacio E Pepe
Crispy Rice with Asparagus, Peas, and Mushrooms
Tomato and Coconut Soup

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Jamie McDonald of Bear’s Smokehouse BBQ, describes his experiences on the Ukraine/Poland border, where he is volunteering with World Central Kitchen. And, for much of his life, chef Michael Symon has been living with not one, but two autoimmune diseases. This hour on Seasoned, Michael shares his approach to creating recipes that amp up the joy of eating without triggering inflammation or discomfort. Plus, urban farmer and educator Lauren Little describes how she teaches students to be good tree tenders while tapping sugar maples in Hartford. No one knows how to honor the gifts trees offer quite like Lauren.

GUESTS:

  • Jamie McDonald: Owner of Bear’s Smokehouse BBQ, with four locations in Conn. See Jamie’s dispatches from the Ukraine/Poland border on his Facebook and Instagram pages, and get information about his fundraiser benefiting World Central Kitchen.
  • Michael Symon: James Beard Award-winning chef, restaurant owner, regular on the Food Network, and bestselling cookbook author. His latest book is Fix It with Food: Every Meal Easy.
  • Lauren Little: Owner and founder of Lauren Little Edutainment. Lauren is a Hartford based urban farmer and traveling teacher who educates and entertains kids by connecting them with nature.

Featured Recipes:
Cauliflower Cacio E Pepe
Crispy Rice with Asparagus, Peas, and Mushrooms
Tomato and Coconut Soup

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 85 Connecticut Public Radio 78ec5c16-3185-4efb-910f-ae6001493dc2 78ec5c16-3185-4efb-910f-ae6001493dc2 Thu, 24 Mar 2022 14:41:14 +0000 2940 https://omny.fm/shows/seasoned/michael-symon-plus-a-ct-chef-s-experience-on-the-u Darina Allen makes us fall in love with the food of Ireland, plus Guinness’ rich history Darina Allen makes us fall in love with the food of Ireland, plus Guinness’ rich history What are you making for St. Patrick’s Day? Let our conversation with Darina Allen inspire you. Darina has been called “The Julia Child of Ireland,” and she’s a passionate evangelist for Irish food and the traditional ways of cooking. We talk with Darina about her mother’s Irish soda bread and so much more in the reissue of her classic book, Forgotten Skills of Cooking. Plus, many of us raise a pint of Guinness on St. Patrick’s Day, but few of us know the rich history behind the world’s most famous stout. We talk with beer expert and Guinness Brewery Ambassador Michael Reardon. And, meet the local woman who bakes 200 loaves of Irish soda bread for friends and family as part of tradition that’s evolved over more than 40 years.

GUESTS:

  • Darina Allen: Founder of the world-renowned Ballymaloe Cookery School in Ireland. She’s a passionate ambassador of Irish food and the Slow Food Movement. Darina is the author of many best-selling and award-winning cookbooks, the latest is a reissue of Forgotten Skills of Cooking.
  • Michael Reardon: Guinness Brewery Ambassador and Certified Cicerone. Find Michael on Instagram (@ about_the_stout).
  • Susan Hanson: Home baker from Norwich, Conn.

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Sara Gasparotto and Michayla Savitt.

Featured Recipes:
Darina Allen’s Irish Soda Bread
Steak and Oyster Pie
Braised Lamb Shanks with Garlic, Rosemary and Cannellini Beans
Susan Hanson’s Irish Soda Bread

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> What are you making for St. Patrick’s Day? Let our conversation with Darina Allen inspire you. Darina has been called “The Julia Child of Ireland,” and she’s a passionate evangelist for Irish food and the traditional ways of cooking. We talk with Darina about her mother’s Irish soda bread and so much more in the reissue of her classic book, Forgotten Skills of Cooking. Plus, many of us raise a pint of Guinness on St. Patrick’s Day, but few of us know the rich history behind the world’s most famous stout. We talk with beer expert and Guinness Brewery Ambassador Michael Reardon. And, meet the local woman who bakes 200 loaves of Irish soda bread for friends and family as part of tradition that’s evolved over more than 40 years.

GUESTS:

  • Darina Allen: Founder of the world-renowned Ballymaloe Cookery School in Ireland. She’s a passionate ambassador of Irish food and the Slow Food Movement. Darina is the author of many best-selling and award-winning cookbooks, the latest is a reissue of Forgotten Skills of Cooking.
  • Michael Reardon: Guinness Brewery Ambassador and Certified Cicerone. Find Michael on Instagram (@ about_the_stout).
  • Susan Hanson: Home baker from Norwich, Conn.

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Sara Gasparotto and Michayla Savitt.

Featured Recipes:
Darina Allen’s Irish Soda Bread
Steak and Oyster Pie
Braised Lamb Shanks with Garlic, Rosemary and Cannellini Beans
Susan Hanson’s Irish Soda Bread

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 84 Connecticut Public Radio aecd7201-6949-4c09-98ad-ae5a01563785 aecd7201-6949-4c09-98ad-ae5a01563785 Thu, 17 Mar 2022 16:22:26 +0000 2940 https://omny.fm/shows/seasoned/darina-allen-makes-us-fall-in-love-with-the-food-o Scott Conant shares 'Peace, Love, and Pasta' and Dr. Uma Naidoo helps us explore the gut-brain connection Scott Conant shares 'Peace, Love, and Pasta' and Dr. Uma Naidoo helps us explore the gut-brain connection You probably know James Beard-award winning chef Scott Conant from Food Network, but did you know he was born and raised in Connecticut? This week on Seasoned, we talk with Scott about how his Waterbury roots shaped his approach to cooking and how he cooks at home. His new cookbook is Peace, Love, and Pasta. Plus, we had "a session" with a nutritional psychiatrist from Harvard. She’s a chef, too! Dr. Uma Naidoo explains the gut-brain connection and how we might use food as medicine.

GUESTS:

Scott Conant: James Beard Award-winning chef, Food Network star, and cookbook author. His latest book is Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef’s Home Kitchen.

Uma Naidoo: Nutritional Psychiatrist at Harvard Medical School, Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH), and Director of Nutritional Psychiatry at MGH Academy, and author of This Is Your Brain on Food.

Featured Recipes:
Pasta Pomodoro 
Cast-Iron Skillet Chicken with Fingerling Potatoes
Connecticut-Style Lobster Rolls

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> You probably know James Beard-award winning chef Scott Conant from Food Network, but did you know he was born and raised in Connecticut? This week on Seasoned, we talk with Scott about how his Waterbury roots shaped his approach to cooking and how he cooks at home. His new cookbook is Peace, Love, and Pasta. Plus, we had "a session" with a nutritional psychiatrist from Harvard. She’s a chef, too! Dr. Uma Naidoo explains the gut-brain connection and how we might use food as medicine.

GUESTS:

Scott Conant: James Beard Award-winning chef, Food Network star, and cookbook author. His latest book is Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef’s Home Kitchen.

Uma Naidoo: Nutritional Psychiatrist at Harvard Medical School, Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH), and Director of Nutritional Psychiatry at MGH Academy, and author of This Is Your Brain on Food.

Featured Recipes:
Pasta Pomodoro 
Cast-Iron Skillet Chicken with Fingerling Potatoes
Connecticut-Style Lobster Rolls

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 83 Connecticut Public Radio b9e7d2cc-9d4b-431f-adb2-ae54003ba9df b9e7d2cc-9d4b-431f-adb2-ae54003ba9df Thu, 10 Mar 2022 17:05:00 +0000 2940 https://omny.fm/shows/seasoned/scott-conant-shares-peace-love-and-pasta-and-dr-um A slice of New Haven pizza history: celebrating Sally’s, Pepe’s, and Modern with Colin Caplan A slice of New Haven pizza history: celebrating Sally’s, Pepe’s, and Modern with Colin Caplan We revisit our conversation with one of the creators of the documentary Pizza, A Love Story--New Haven pizza historian, Colin Caplan. The indie film is a deep dive into the history and the families behind the holy trinity of pizzerias that made New Haven famous: Sally’s, Pepe’s, and Modern. The documentary is airing on CPTV March 3 through March 11. This episode includes an extended conversation with Colin, as well as bonus local pizza shop recommendations.

GUESTS:

WATCH PIZZA: A LOVE STORY ON CPTV
Thursday, March 3 at 8 p.m.
Friday, March 4 at 11 p.m.
Saturday, March 5 at 7 p.m.
Tuesday, March 8 at 8 p.m.
Friday, March 11 at 9:30 p.m.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We revisit our conversation with one of the creators of the documentary Pizza, A Love Story--New Haven pizza historian, Colin Caplan. The indie film is a deep dive into the history and the families behind the holy trinity of pizzerias that made New Haven famous: Sally’s, Pepe’s, and Modern. The documentary is airing on CPTV March 3 through March 11. This episode includes an extended conversation with Colin, as well as bonus local pizza shop recommendations.

GUESTS:

WATCH PIZZA: A LOVE STORY ON CPTV
Thursday, March 3 at 8 p.m.
Friday, March 4 at 11 p.m.
Saturday, March 5 at 7 p.m.
Tuesday, March 8 at 8 p.m.
Friday, March 11 at 9:30 p.m.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 82 Connecticut Public Radio 7289f4b1-3cb6-40a2-8a7a-ae4c0040992e 7289f4b1-3cb6-40a2-8a7a-ae4c0040992e Thu, 03 Mar 2022 16:59:22 +0000 2940 https://omny.fm/shows/seasoned/a-slice-of-new-haven-pizza-history-celebrating-sal Baking tips every bread lover ‘kneads’ from King Arthur Baking, Small State Provisions and Wave Hill Breads Baking tips every bread lover ‘kneads’ from King Arthur Baking, Small State Provisions and Wave Hill Breads Sometimes, the simplest ingredients make the most glorious food. Bread definitely falls into that category. Essentially, we’re talking about flour, yeast, water and salt. You work it into a dough, some magic happens, and you’ve got one of the world’s most perfect foods. This week on Seasoned, we’re talking about that magic with expert bread makers. Carrie Brisson, head bread baker at King Arthur Baking, is with us to boost your confidence and troubleshoot your wonky loaves. Plus, local bakers Kevin Masse from Small State Provisions in West Hartford and Tim Topi of Wave Hill Breads in Norwalk share their bread wisdom, too.

This show was produced by Robyn Doyon-Aitken and Catie Talarski with technical help from Gene Amatruda. Our interns are Sara Gasparotto and Michayla Savitt.

GUESTS:

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Sometimes, the simplest ingredients make the most glorious food. Bread definitely falls into that category. Essentially, we’re talking about flour, yeast, water and salt. You work it into a dough, some magic happens, and you’ve got one of the world’s most perfect foods. This week on Seasoned, we’re talking about that magic with expert bread makers. Carrie Brisson, head bread baker at King Arthur Baking, is with us to boost your confidence and troubleshoot your wonky loaves. Plus, local bakers Kevin Masse from Small State Provisions in West Hartford and Tim Topi of Wave Hill Breads in Norwalk share their bread wisdom, too.

This show was produced by Robyn Doyon-Aitken and Catie Talarski with technical help from Gene Amatruda. Our interns are Sara Gasparotto and Michayla Savitt.

GUESTS:

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 81 Connecticut Public Radio 48871dbe-8161-4a37-87f9-ae45010b904d 48871dbe-8161-4a37-87f9-ae45010b904d Thu, 24 Feb 2022 22:58:29 +0000 2868 https://omny.fm/shows/seasoned/baking-tips-every-bread-lover-kneads-from-king-art Exploring pasta making with chef Missy Robbins, and a local pasta shop where everyone belongs Exploring pasta making with chef Missy Robbins, and a local pasta shop where everyone belongs We’re celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef who became famous on TikTok for making fresh pasta dough by hand in unexpected places. His videos are mesmerizing.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Featured Recipes:
Fresh Egg Pasta Dough and Extruded Pasta Dough
Spaghetti alla Puttanesca
Spinach and Ricotta Filled Tortelli with Brown Butter and Ricotta Salata
Rigatoni Diavola

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’re celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef who became famous on TikTok for making fresh pasta dough by hand in unexpected places. His videos are mesmerizing.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Featured Recipes:
Fresh Egg Pasta Dough and Extruded Pasta Dough
Spaghetti alla Puttanesca
Spinach and Ricotta Filled Tortelli with Brown Butter and Ricotta Salata
Rigatoni Diavola

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’re celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef who became famous on TikTok for making fresh pasta dough by hand in unexpected places. His videos are mesmerizing. Missy Robbins chef pasta cooking pasta pasta recipes ct public radio seasoned food talk show food ideas Missy Robbins, chef, pasta, cooking pasta, pasta recipes, ct public radio, seasoned, food talk show, food ideas full 1 80 Connecticut Public Radio 75136d61-6347-467e-8e03-ae3701738599 75136d61-6347-467e-8e03-ae3701738599 Thu, 17 Feb 2022 17:08:00 +0000 2940 https://omny.fm/shows/seasoned/exploring-pasta-making-with-chef-missy-robbins-and clean Exquisite milk makes exquisite chocolate, a new local vineyard + hot cocoa bombs (Rebroadcast) Exquisite milk makes exquisite chocolate, a new local vineyard + hot cocoa bombs (Rebroadcast) When you think of Valentine’s Day, you think of cows, right? You will after our conversation with chocolatier Kimberly Thorn, co-owner of Thorncrest Farm in Goshen. We talk with Kimberly about her very pampered cows and her amazing palate. Plus, we share a few favorite romantic restaurants, take you to one of the state’s newest vineyards, and talk to Southington chocolate maker Rosie Mariano about hot cocoa bombs.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. It originally aired on February 10, 2021.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> When you think of Valentine’s Day, you think of cows, right? You will after our conversation with chocolatier Kimberly Thorn, co-owner of Thorncrest Farm in Goshen. We talk with Kimberly about her very pampered cows and her amazing palate. Plus, we share a few favorite romantic restaurants, take you to one of the state’s newest vineyards, and talk to Southington chocolate maker Rosie Mariano about hot cocoa bombs.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. It originally aired on February 10, 2021.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> When you think of Valentine’s Day, you think of cows, right? You will after our conversation with chocolatier Kimberly Thorn, co-owner of Thorncrest Farm in Goshen. We talk with Kimberly about her very pampered cows and her amazing palate. Plus, we share a few favorite romantic restaurants, take you to one of the state’s newest vineyards, and talk to Southington chocolate maker Rosie Mariano about hot cocoa bombs. hot cocoa bombs hot chocolcate bombs valentine's day exquisite milk food talk show food foodie seasoned ct food milk hot cocoa bombs, hot chocolcate bombs, valentine's day, exquisite milk, food talk show, food, foodie, seasoned, ct food, milk full 1 79 Connecticut Public Radio b3514dff-9789-4419-9f72-ae34013e90c8 b3514dff-9789-4419-9f72-ae34013e90c8 Wed, 09 Feb 2022 21:49:00 +0000 2940 https://omny.fm/shows/seasoned/exquisite-milk-makes-exquisite-chocolate-a-new-l-1 clean Michelle Tam of Nom Nom Paleo describes her flexible approach to paleo cooking Michelle Tam of Nom Nom Paleo describes her flexible approach to paleo cooking We spend the hour with Michelle Tam, the cook and content creator behind Nom Nom Paleo. Michelle has degrees in nutrition and food science, and even though she has a doctorate in pharmacy, you won’t find strict prescriptions in her approach to paleo cooking and eating. She and her husband Henry Fong just published their third cookbook, Nom Nom Paleo Let’s Go! Simple Feasts + Healthy Eats. Michelle explains her paleo approach to eating and cooking and walks us through the ways she’s adapted everything from bread and pizza to dumplings.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guest:
Michelle Tam - James Beard Award-nominated creator of Nom Nom Paleo, a website and cooking app. She and her husband Henry Fong are the authors of three cookbooks. Their latest is Nom Nom Paleo: Let’s Go! Simple Feasts + Healthy Eats.

Featured Recipes:
Paleo Pot Stickers
Instant Pot Duck Carnitas
Wonton Meatballs

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We spend the hour with Michelle Tam, the cook and content creator behind Nom Nom Paleo. Michelle has degrees in nutrition and food science, and even though she has a doctorate in pharmacy, you won’t find strict prescriptions in her approach to paleo cooking and eating. She and her husband Henry Fong just published their third cookbook, Nom Nom Paleo Let’s Go! Simple Feasts + Healthy Eats. Michelle explains her paleo approach to eating and cooking and walks us through the ways she’s adapted everything from bread and pizza to dumplings.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guest:
Michelle Tam - James Beard Award-nominated creator of Nom Nom Paleo, a website and cooking app. She and her husband Henry Fong are the authors of three cookbooks. Their latest is Nom Nom Paleo: Let’s Go! Simple Feasts + Healthy Eats.

Featured Recipes:
Paleo Pot Stickers
Instant Pot Duck Carnitas
Wonton Meatballs

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We spend the hour with Michelle Tam, the cook and content creator behind Nom Nom Paleo. Michelle has degrees in nutrition and food science, and even though she has a doctorate in pharmacy, you won’t find strict prescriptions in her approach to paleo cooking and eating. Nom Nom Paleo michelle tam seasoned connecticut food food podcast Nom Nom Paleo, michelle tam, seasoned, connecticut, food, food podcast full 1 78 Connecticut Public Radio ded00229-1e01-4cb1-bc7e-ae2f0014c83a ded00229-1e01-4cb1-bc7e-ae2f0014c83a Wed, 02 Feb 2022 21:29:00 +0000 2473 https://omny.fm/shows/seasoned/michelle-tam-of-nom-nom-paleo-describes-her-flexib clean ‘The Date Night Cookbook’ authors Ned and Ariel Fulmer explore the power of food as a love language ‘The Date Night Cookbook’ authors Ned and Ariel Fulmer explore the power of food as a love language We’re in the mood for love this week on Seasoned. Ned and Ariel Fulmer, the husband-and-wife team behind The Date Night Cookbook, join us for this live episode. They talk us through recipes for every stage of a relationship from spicy cocktails to their Netflix and Chili recipe. And, listeners shout out their favorite romantic restaurants in the state.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:
Ned and Ariel Fulmer are the content creators behind the online cooking video series Date Night. The Date Night Cookbook is their first book together.

Featured Recipes:
Sage Butter Roast Chicken
Netflix and Chili
Chocolate Soufflé

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’re in the mood for love this week on Seasoned. Ned and Ariel Fulmer, the husband-and-wife team behind The Date Night Cookbook, join us for this live episode. They talk us through recipes for every stage of a relationship from spicy cocktails to their Netflix and Chili recipe. And, listeners shout out their favorite romantic restaurants in the state.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:
Ned and Ariel Fulmer are the content creators behind the online cooking video series Date Night. The Date Night Cookbook is their first book together.

Featured Recipes:
Sage Butter Roast Chicken
Netflix and Chili
Chocolate Soufflé

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’re in the mood for love this week on Seasoned. Ned and Ariel Fulmer, the husband-and-wife team behind The Date Night Cookbook, join us for this live episode. They talk us through recipes for every stage of a relationship from spicy cocktails to their Netflix and Chili recipe. And, listeners shout out their favorite romantic restaurants in the state. Ned and Ariel Fulmer The Date Night Cookbook Netflix and Chili recipe seasoned foodie foody talk show date night recipes romantic resturants ct romantic places to eat ct romantic resturants Ned and Ariel Fulmer, The Date Night Cookbook, Netflix and Chili recipe, seasoned, foodie, foody, talk show, date night recipes, romantic resturants, ct romantic places to eat, ct romantic resturants full 1 77 Connecticut Public Radio e6a9f1e3-8349-467b-83e3-ae280057c02a e6a9f1e3-8349-467b-83e3-ae280057c02a Fri, 28 Jan 2022 01:28:00 +0000 2872 https://omny.fm/shows/seasoned/the-date-night-cookbook-authors-ned-and-ariel-fulm clean Chef Rocco DiSpirito and ‘Best Baker in America’ Adam Young reflect on early cooking influences and preview the Sun Wine & Food Fest Chef Rocco DiSpirito and ‘Best Baker in America’ Adam Young reflect on early cooking influences and preview the Sun Wine & Food Fest The Sun Wine & Food Fest, held at Mohegan Sun, is just around the corner. This week on Seasoned, we preview the foodie event with two featured chefs: Rocco DiSpirito and Adam Young of Sift Bake Shop in Mystic. We talk with Rocco about the 20th anniversary of his first cookbook, why cooking for yourself is an act of kindness, and reminisce about his earliest cooking influences. Then, we talk with Adam about his passion for baking, and get tips for making crème brûlée at home. Chef Plum’s ingenious hack involves ice cream.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> The Sun Wine & Food Fest, held at Mohegan Sun, is just around the corner. This week on Seasoned, we preview the foodie event with two featured chefs: Rocco DiSpirito and Adam Young of Sift Bake Shop in Mystic. We talk with Rocco about the 20th anniversary of his first cookbook, why cooking for yourself is an act of kindness, and reminisce about his earliest cooking influences. Then, we talk with Adam about his passion for baking, and get tips for making crème brûlée at home. Chef Plum’s ingenious hack involves ice cream.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> The Sun Wine & Food Fest, held at Mohegan Sun, is just around the corner. This week on Seasoned, we preview the foodie event with two featured chefs: Rocco DiSpirito and Adam Young of Sift Bake Shop in Mystic. We talk with Rocco about the 20th anniversary of his first cookbook, why cooking for yourself is an act of kindness, and reminisce about his earliest cooking influences. Then, we talk with Adam about his passion for baking, and get tips for making crème brûlée at home. Chef Plum’s ingenious hack involves ice cream. sun wine sun wine festival sune wine and food fest wine and food fest seasoned ct public radio connecticut public Rocco DiSpirito Adam Young connecticut sun wine, sun wine festival, sune wine and food fest, wine and food fest, seasoned, ct public radio, connecticut public, Rocco DiSpirito, Adam Young, connecticut full 1 76 Connecticut Public Radio e500ae09-7ea6-477c-bb6b-ae220186cac8 e500ae09-7ea6-477c-bb6b-ae220186cac8 Thu, 20 Jan 2022 18:42:00 +0000 2940 https://omny.fm/shows/seasoned/chef-rocco-dispirito-and-best-baker-in-america-ada clean The future of food tastes like plant-based proteins and cell-cultured meat The future of food tastes like plant-based proteins and cell-cultured meat We talk with a food scientist Julian McClements about what we might eat in the future. Think: tastier, healthier versions of plant-based eggs, seafood, and meat. And fun stuff too, like 3-D printed meat. Plus, we learn about meat grown from the cells of animals still mooing and clucking at the farm. COO Amy Chen of Upside Foods in California joins us. We also talk with Chase Purdy, author of Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food. And, Chef Plum experiments with grasshoppers and bakes a batch of gluten-free chocolate chip cookies with green banana flour.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We talk with a food scientist Julian McClements about what we might eat in the future. Think: tastier, healthier versions of plant-based eggs, seafood, and meat. And fun stuff too, like 3-D printed meat. Plus, we learn about meat grown from the cells of animals still mooing and clucking at the farm. COO Amy Chen of Upside Foods in California joins us. We also talk with Chase Purdy, author of Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food. And, Chef Plum experiments with grasshoppers and bakes a batch of gluten-free chocolate chip cookies with green banana flour.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We talk with a food scientist Julian McClements about what we might eat in the future. food science planet based foods Amy Chen Upside Foods the future of food Chase Purdy Julian McClements chef plum seasoned food science, planet based foods, Amy Chen, Upside Foods, the future of food, Chase Purdy, Julian McClements, chef plum, seasoned full 1 75 Connecticut Public Radio 58d9bf79-ce60-4d29-806c-ae1901563edd 58d9bf79-ce60-4d29-806c-ae1901563edd Wed, 12 Jan 2022 19:22:00 +0000 2940 https://omny.fm/shows/seasoned/the-future-of-food-tastes-like-plant-based-protein clean "The Korean Vegan" Joanne Lee Molinaro embraces both her cultural cuisine and plant-based cooking "The Korean Vegan" Joanne Lee Molinaro embraces both her cultural cuisine and plant-based cooking Joanne Lee Molinaro is a content creator and writer known as “The Korean Vegan.” She’s been sharing stories about food, family, and culture since she started a blog in 2016. Her TikTok videos exploded in 2020. Her first cookbook is a New York Times bestseller, and it’s called The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen. Joanne talks with us about her how her family’s immigrant experience influences her work and her journey from lawyer to content creator to cookbook author.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guest:
Joanne Lee Molinaro – Content creator and author of The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen

Featured Recipes:
Omma’s Korean BBQ Sauce
Mushroom Bulgogi (카레떡꼬치 Grilled Steak)
Pecan Paht Pie (피칸팥파이 Sweet Red Bean)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Joanne Lee Molinaro is a content creator and writer known as “The Korean Vegan.” She’s been sharing stories about food, family, and culture since she started a blog in 2016. Her TikTok videos exploded in 2020. Her first cookbook is a New York Times bestseller, and it’s called The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen. Joanne talks with us about her how her family’s immigrant experience influences her work and her journey from lawyer to content creator to cookbook author.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guest:
Joanne Lee Molinaro – Content creator and author of The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen

Featured Recipes:
Omma’s Korean BBQ Sauce
Mushroom Bulgogi (카레떡꼬치 Grilled Steak)
Pecan Paht Pie (피칸팥파이 Sweet Red Bean)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Joanne Lee Molinaro is a content creator and writer known as “The Korean Vegan.” She’s been sharing stories about food, family, and culture since she started a blog in 2016. Her TikTok videos exploded in 2020. Her first cookbook is a New York Times bestseller, and it’s called The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen. Joanne talks with us about her how her family’s immigrant experience influences her work and her journey from lawyer to content creator to cookbook author. The Korean Vegan Joanne Lee Molinaro seasoned food talk show The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen omma korean korean food korean cooks The Korean Vegan Cookbook planet based cooking vegan cooking tips vegan food vegan vegan cooking The Korean Vegan, Joanne Lee Molinaro, seasoned, food, talk show, The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen, omma korean, korean food, korean cooks, The Korean Vegan Cookbook, planet based cooking, vegan cooking tips, vegan food, vegan, vegan cooking full 1 74 Connecticut Public Radio adce1f73-80ca-429c-8716-ae130170bb01 adce1f73-80ca-429c-8716-ae130170bb01 Wed, 05 Jan 2022 16:45:00 +0000 2940 https://omny.fm/shows/seasoned/the-korean-vegan-joanne-lee-molinaro-embraces-both clean Bubbles! Sparkling wines and cocktails to ring in the new year Bubbles! Sparkling wines and cocktails to ring in the new year Lots of you will be popping corks and drinking something bubbly on New Year's Eve. But, how much do you actually know about Champagne and sparkling wine? This week on Seasoned, we’re live with wine expert Zachary Sussman. He’s the author of the new book, Sparkling Wine for Modern Times. Plus, professional bartender Chelsea Solkowski shares ideas for festive sparkling cocktails to sip while you’re waiting for the ball to drop. She’s the bar manager and bartender at The Charles in Old Wethersfield.

This show was produced by Robyn Doyon-Aitken and Catie Talarski with help from Meg Fitzgerald.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Lots of you will be popping corks and drinking something bubbly on New Year's Eve. But, how much do you actually know about Champagne and sparkling wine? This week on Seasoned, we’re live with wine expert Zachary Sussman. He’s the author of the new book, Sparkling Wine for Modern Times. Plus, professional bartender Chelsea Solkowski shares ideas for festive sparkling cocktails to sip while you’re waiting for the ball to drop. She’s the bar manager and bartender at The Charles in Old Wethersfield.

This show was produced by Robyn Doyon-Aitken and Catie Talarski with help from Meg Fitzgerald.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 73 Connecticut Public Radio 4f233fd5-d24d-4170-bce4-ae0c000d3bf8 4f233fd5-d24d-4170-bce4-ae0c000d3bf8 Fri, 31 Dec 2021 00:12:52 +0000 2826 https://omny.fm/shows/seasoned/bubbles-sparkling-wines-and-cocktails-to-ring-in-t Baking, foraging, and more: A look back at our favorite episodes in 2021 Baking, foraging, and more: A look back at our favorite episodes in 2021 We’ve talked to some wonderful people in the food world this past year. This week, we’re listening back to some of our favorite conversations from 2021. We got lots of baking tips from Vallery Lomas and we revisit our time at The Beardsley Zoo, where we learned so much from zoo educators about what the animals in their care eat. Plus, we’re sharing the inspiring conversation about foraging we had with Connecticut chef Bun Lai.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Featured Recipe: Olive Oil-Chocolate Chunk Cookies

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’ve talked to some wonderful people in the food world this past year. This week, we’re listening back to some of our favorite conversations from 2021. We got lots of baking tips from Vallery Lomas and we revisit our time at The Beardsley Zoo, where we learned so much from zoo educators about what the animals in their care eat. Plus, we’re sharing the inspiring conversation about foraging we had with Connecticut chef Bun Lai.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Featured Recipe: Olive Oil-Chocolate Chunk Cookies

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 72 Connecticut Public Radio 532e52e9-692c-4175-8d7d-ae06005093fc 532e52e9-692c-4175-8d7d-ae06005093fc Thu, 23 Dec 2021 15:13:29 +0000 2940 https://omny.fm/shows/seasoned/baking-foraging-and-more-a-look-back-at-our-favori Gift ideas for the serious cooks and foodies on your list Gift ideas for the serious cooks and foodies on your list What gadgets, treats, spirits, and kitchen crafts do you have on your wish list this year?

This week on Seasoned, we talk about the kitchen gadgets that end up in every cook’s stocking. James Hines, co-owner of Cookshop Plus in West Hartford, tells us what’s flying off the shelves right now and what local, highly giftable items he loves. And Emma Wartzman, writer at The Strategist shares her top gifts. We also talk to local folks who make handmade things we think anyone would be proud to give and happy to receive: beautiful cutting boards and wooden spoons, beer-infused brownies and blondies, and Poire Prisonniere, a pear brandy distilled in Ashford, Connecticut. There’s a sweet green Bartlett pear floating in the bottle.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> What gadgets, treats, spirits, and kitchen crafts do you have on your wish list this year?

This week on Seasoned, we talk about the kitchen gadgets that end up in every cook’s stocking. James Hines, co-owner of Cookshop Plus in West Hartford, tells us what’s flying off the shelves right now and what local, highly giftable items he loves. And Emma Wartzman, writer at The Strategist shares her top gifts. We also talk to local folks who make handmade things we think anyone would be proud to give and happy to receive: beautiful cutting boards and wooden spoons, beer-infused brownies and blondies, and Poire Prisonniere, a pear brandy distilled in Ashford, Connecticut. There’s a sweet green Bartlett pear floating in the bottle.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This week on Seasoned, we talk about the kitchen gadgets that end up in every cook’s stocking. gifts for cooks holiday gifts christmas gifts seasoned ct public radio kitchen gadgets gifts for cooks, holiday gifts, christmas gifts, seasoned, ct public radio, kitchen gadgets full 1 71 Connecticut Public Radio d426babf-81c7-4326-bb3b-adff012e48c2 d426babf-81c7-4326-bb3b-adff012e48c2 Wed, 15 Dec 2021 18:33:00 +0000 2523 https://omny.fm/shows/seasoned/gift-ideas-for-the-serious-cooks-and-foodies-on-yo clean Bryant Terry and George McCalman discuss Black Food: Stories, Art & Recipes from Across the African Diaspora Bryant Terry and George McCalman discuss Black Food: Stories, Art & Recipes from Across the African Diaspora Author and activist Bryant Terry has curated a book unlike his previous cookbooks. It’s called Black Food. It’s a deep dive into Black culture: art, essays, history, poems, and recipes, of course. This week on Seasoned, a conversation with the always-inspiring chef and creative force, Bryant Terry. We also talk with the book’s designer, George McCalman about his experience crafting the book.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Featured Recipes:
Cocoa-Orange Fish by Nicole Taylor
Jerk Chicken Ramen by Suzanne Barr

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Author and activist Bryant Terry has curated a book unlike his previous cookbooks. It’s called Black Food. It’s a deep dive into Black culture: art, essays, history, poems, and recipes, of course. This week on Seasoned, a conversation with the always-inspiring chef and creative force, Bryant Terry. We also talk with the book’s designer, George McCalman about his experience crafting the book.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Featured Recipes:
Cocoa-Orange Fish by Nicole Taylor
Jerk Chicken Ramen by Suzanne Barr

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Author and activist Bryant Terry has curated a book unlike his previous cookbooks. It’s called Black Food. It’s a deep dive into Black culture: art, essays, history, poems, and recipes, of course. This week on Seasoned, a conversation with the always-inspiring chef and creative force, Bryant Terry. We also talk with the book’s designer, George McCalman about his experience crafting the book. Bryant Terry Seasoned ct public radio food black culture George McCalman black food cook book Bryant Terry, Seasoned, ct public radio, food, black culture, George McCalman, black food, cook book full 1 70 Connecticut Public Radio d2953ce8-390e-44e5-987e-adf80129a39e d2953ce8-390e-44e5-987e-adf80129a39e Thu, 09 Dec 2021 15:13:00 +0000 2940 https://omny.fm/shows/seasoned/bryant-terry-and-george-mccalman-discuss-black-foo clean Great cooking starts with an onion (Rebroadcast) Great cooking starts with an onion (Rebroadcast) This show originally aired on January 21, 2021

Ask any chef or home cook what ingredient they can’t live without, and we bet they’ll say onions. So many delicious things start with cooking onions. Onions are the foundation of the world’s great cuisines. In this episode, we celebrate the onion. . .the most essential ingredient in the kitchen. Kate Winslow, author of the book Onions Etcetera, shares recipes and onion wisdom. Plus, we talk with Sefra Alexandra, aka The Seed Huntress, about her quest to revive the Southport Globe Onion. She’s an agroecologist and ethnobotantist who has dedicated her life to seed saving and preserving the genetic biodiversity of the food we eat. You haven’t met anyone more passionate about seeds and onions in Connecticut. And finally, we dive into the crop’s notable history in Westport during the Civil War with historian Ramin Ganeshram, and Chef Plum shares his riff on a first-year culinary school classic: French Onion Soup.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Featured Recipes:
Red Onion and Goat Cheese Galette
Grits with Scallions and Bacon
Four-Onion Dip
Ramin Ganeshram’s Vegan Sour Cream and Onion Dip

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This show originally aired on January 21, 2021

Ask any chef or home cook what ingredient they can’t live without, and we bet they’ll say onions. So many delicious things start with cooking onions. Onions are the foundation of the world’s great cuisines. In this episode, we celebrate the onion. . .the most essential ingredient in the kitchen. Kate Winslow, author of the book Onions Etcetera, shares recipes and onion wisdom. Plus, we talk with Sefra Alexandra, aka The Seed Huntress, about her quest to revive the Southport Globe Onion. She’s an agroecologist and ethnobotantist who has dedicated her life to seed saving and preserving the genetic biodiversity of the food we eat. You haven’t met anyone more passionate about seeds and onions in Connecticut. And finally, we dive into the crop’s notable history in Westport during the Civil War with historian Ramin Ganeshram, and Chef Plum shares his riff on a first-year culinary school classic: French Onion Soup.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Featured Recipes:
Red Onion and Goat Cheese Galette
Grits with Scallions and Bacon
Four-Onion Dip
Ramin Ganeshram’s Vegan Sour Cream and Onion Dip

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Ask any chef or home cook what ingredient they can’t live without, and we bet they’ll say onions. So many delicious things start with cooking onions. Onions are the foundation of the world’s great cuisines. In this episode, we celebrate the onion. . .the most essential ingredient in the kitchen. full 1 69 Connecticut Public Radio 80e04152-1bcd-408e-af75-adf001865570 80e04152-1bcd-408e-af75-adf001865570 Thu, 02 Dec 2021 08:03:00 +0000 2940 https://omny.fm/shows/seasoned/great-cooking-starts-with-an-onion-rebroadcast Turkey can stuff it. We’re all about the side dishes this Thanksgiving Turkey can stuff it. We’re all about the side dishes this Thanksgiving Stuffing, mashed potatoes, cranberry sauce, green beans! Chef Plum and Marysol Castro ask chefs to talk about the real stars of Thanksgiving dinner. We also talk with Bon Appétit’s Test Kitchen Director Chris Morocco about the side dishes featured in the magazine's Thanksgiving issue. Plus, we talk to farmer Keith Bishop, owner of Connecticut's one and only cranberry bog about what it's like to cultivate the farm's ruby vines.

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Abē Levine and Dylan Reyes.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Stuffing, mashed potatoes, cranberry sauce, green beans! Chef Plum and Marysol Castro ask chefs to talk about the real stars of Thanksgiving dinner. We also talk with Bon Appétit’s Test Kitchen Director Chris Morocco about the side dishes featured in the magazine's Thanksgiving issue. Plus, we talk to farmer Keith Bishop, owner of Connecticut's one and only cranberry bog about what it's like to cultivate the farm's ruby vines.

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Abē Levine and Dylan Reyes.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Stuffing, mashed potatoes, cranberry sauce, green beans! Chef Plum and Marysol Castro ask chefs to talk about the real stars of Thanksgiving dinner. We also talk with Bon Appétit’s Test Kitchen Director Chris Morocco about the side dishes featured in the magazine's Thanksgiving issue. Plus, we talk to farmer Keith Bishop, owner of Connecticut's one and only cranberry bog about what it's like to cultivate the farm's ruby vines. Thanksgiving seasoned connecticut food talk show thanksgiving sides sides Stuffing mashed potatoes cranberry sauce green beans chef plum marysol castro Thanksgiving, seasoned, connecticut, food, talk show, thanksgiving sides, sides, Stuffing, mashed potatoes, cranberry sauce, green beans, chef plum, marysol castro full 1 68 Connecticut Public Radio 8fd24971-f6ac-4dfb-89d2-ade200232212 8fd24971-f6ac-4dfb-89d2-ade200232212 Fri, 19 Nov 2021 00:32:00 +0000 2940 https://omny.fm/shows/seasoned/turkey-can-stuff-it-we-re-all-about-the-side-dishe clean Lidia Bastianich shares her new cookbook and answers your Thanksgiving dinner questions Lidia Bastianich shares her new cookbook and answers your Thanksgiving dinner questions Lidia Bastianich, one of the most beloved PBS chefs and cookbook authors in the country, joins us to talk about her new book, Lidia's a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals. The book is filled with no-fuss Italian dishes; it’s just the simplicity you need as we approach the biggest cooking holiday of the year. We’ll talk with Lidia about the book—and about Thanksgiving dinner. Are you planning a feast with an Italian accent? Do you need some turkey roasting tips? Join the conversation!

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Abē Levine and Dylan Reyes.

Guest:
Lidia Bastianich – Television chef, restaurateur, and author of many cookbooks and a memoir. Lidia’s latest book is Lidia’s a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals (co-authored with Tanya Bastianich Manuali)

Get the recipes:
Apple Cranberry Crumble 
Beer-Braised Short Ribs
Rigatoni with Raw Tomato Sauce 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Lidia Bastianich, one of the most beloved PBS chefs and cookbook authors in the country, joins us to talk about her new book, Lidia's a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals. The book is filled with no-fuss Italian dishes; it’s just the simplicity you need as we approach the biggest cooking holiday of the year. We’ll talk with Lidia about the book—and about Thanksgiving dinner. Are you planning a feast with an Italian accent? Do you need some turkey roasting tips? Join the conversation!

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Abē Levine and Dylan Reyes.

Guest:
Lidia Bastianich – Television chef, restaurateur, and author of many cookbooks and a memoir. Lidia’s latest book is Lidia’s a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals (co-authored with Tanya Bastianich Manuali)

Get the recipes:
Apple Cranberry Crumble 
Beer-Braised Short Ribs
Rigatoni with Raw Tomato Sauce 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Lidia Bastianich, one of the most beloved PBS chefs and cookbook authors in the country, joins us to talk about her new book, Lidia's a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals. The book is filled with no-fuss Italian dishes; it’s just the simplicity you need as we approach the biggest cooking holiday of the year. We’ll talk with Lidia about the book—and about Thanksgiving dinner. Lidia Bastianich pbs seasoned connecticut food talk show Lidia Bastianich, pbs, seasoned, connecticut, food, talk show full 1 67 Connecticut Public Radio 7473761e-8817-4231-a21f-ade4018a6e62 7473761e-8817-4231-a21f-ade4018a6e62 Fri, 19 Nov 2021 00:07:00 +0000 2850 https://omny.fm/shows/seasoned/lidia-bastianich-shares-her-new-cookbook-and-answe clean Seasoned celebrates Hanukkah with latkes, kosher wine, and a trip to The Crown Market Seasoned celebrates Hanukkah with latkes, kosher wine, and a trip to The Crown Market Send out the invites for the latke party! This week on Seasoned, a conversation with Shifra Klein, the founder of Fleishigs, a magazine devoted to modern kosher cooking. We talk with Shifra about the meaning of Hanukkah. . .and what to eat! And we visit The Crown Market in West Hartford, where they fry up thousands of latkes for the holiday. Plus, kosher wine has come a long way since Maneshevitz was the only option. Chef and sommelier Yair Lenchner shares the kosher wines he’s excited about right now.

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Abē Levine and Dylan Reyes.

  • Shifra Klein – Editor-in-chief and co-founder of Fleishigs magazine, a publication devoted to modern kosher cuisine
  • Andrea Gussak – Co-manager and executive chef at The Crown Market in West Hartford, Conn.
  • Mark Seltzer – Produce manager and grandson of one of The Crown Market’s founders
  • Sherry Haller – West Hartford resident and loyal customer of The Crown Market
  • Yair Lenchner – chef, sommelier, and certified nutritionist
  • Allison Batson – Founder and creator of Dinner for a Dollar, a program that for the last 10 years has been feeding people in Hamden hot meals every weekend. For more information about Dinner for a Dollar, visit Grace & St. Peter’s website or the Dinner for a Dollar on Facebook.

Kosher wines recommended on this show (Yair’s Under $25 Picks):
Borgo Reale Montepulciano D'Abruzzo 2016 ($12.50)
Dalton Reserve Viognier 2018 ($19.99)
Ramon Cardova Rioja Crianza 2014 ($22.00)
Bartenura Moscato ($13.99)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Send out the invites for the latke party! This week on Seasoned, a conversation with Shifra Klein, the founder of Fleishigs, a magazine devoted to modern kosher cooking. We talk with Shifra about the meaning of Hanukkah. . .and what to eat! And we visit The Crown Market in West Hartford, where they fry up thousands of latkes for the holiday. Plus, kosher wine has come a long way since Maneshevitz was the only option. Chef and sommelier Yair Lenchner shares the kosher wines he’s excited about right now.

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Abē Levine and Dylan Reyes.

  • Shifra Klein – Editor-in-chief and co-founder of Fleishigs magazine, a publication devoted to modern kosher cuisine
  • Andrea Gussak – Co-manager and executive chef at The Crown Market in West Hartford, Conn.
  • Mark Seltzer – Produce manager and grandson of one of The Crown Market’s founders
  • Sherry Haller – West Hartford resident and loyal customer of The Crown Market
  • Yair Lenchner – chef, sommelier, and certified nutritionist
  • Allison Batson – Founder and creator of Dinner for a Dollar, a program that for the last 10 years has been feeding people in Hamden hot meals every weekend. For more information about Dinner for a Dollar, visit Grace & St. Peter’s website or the Dinner for a Dollar on Facebook.

Kosher wines recommended on this show (Yair’s Under $25 Picks):
Borgo Reale Montepulciano D'Abruzzo 2016 ($12.50)
Dalton Reserve Viognier 2018 ($19.99)
Ramon Cardova Rioja Crianza 2014 ($22.00)
Bartenura Moscato ($13.99)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Send out the invites for the latke party! This week on Seasoned, a conversation with Shifra Klein, the founder of Fleishigs, a magazine devoted to modern kosher cooking. We talk with Shifra about the meaning of Hanukkah. . .and what to eat! And we visit The Crown Market in West Hartford, where they fry up thousands of latkes for the holiday. Plus, kosher wine has come a long way since Maneshevitz was the only option. Chef and sommelier Yair Lenchner shares the kosher wines he’s excited about right now. kosher wines seasoned connecticut public radio latke connecticut food kosher wines, seasoned, connecticut public radio, latke, connecticut food full 1 66 Connecticut Public Radio 7d245839-a925-4351-b115-addc015520e1 7d245839-a925-4351-b115-addc015520e1 Thu, 11 Nov 2021 14:19:00 +0000 2940 https://omny.fm/shows/seasoned/seasoned-celebrates-hanukkah-with-latkes-kosher-wi clean Exploring Indigenous food with members of the Mashantucket Pequot, Mohegan and Navajo tribal nations Exploring Indigenous food with members of the Mashantucket Pequot, Mohegan and Navajo tribal nations How much do you know about Native cuisine in Connecticut and New England? This week on Seasoned: an exploration of Indigenous food and cooking. We talk with Nakai Clearwater Northup and Rachel Sayet—educators in the Mashantucket Pequot and Mohegan tribal nations—about their culinary traditions. Plus, Navajo chef Freddie Bitsoie talks with us about his new cookbook, New Native Kitchen: Celebrating Modern Recipes of the American Indian.

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Abē Levine and Dylan Reyes.

Guests:

  • Nakai Clearwater Northup (Mashantucket Pequot and Narragansett) - Lead Educator of the Mashantucket Pequot Museum and Research Center. He is the vice chair of the tribe’s Natural Resources Protection Committee, and he serves as a board member of the Stonington Historical Society. He is a frequent lecturer on food sovereignty.
  • Rachel Sayet (Akitusut - She Who Reads) - Member of the Mohegan nation and an Indigenous educator. She grew up cooking with her grandmother and mother and has a degrees in restaurant management from Cornell and anthropology from Harvard. She’s the author of the paper, “A Celebration of Land and Sea: Modern Indigenous Cuisine in New England”
  • Freddie Bitsoie (Navajo) – Author of New Native Kitchen: Celebrating Modern Recipes of the American Indian and formerly Executive Chef at the Smithsonian National Museum of the American Indian
  • B.J. Lawless – Owner of B.J. Ryan’s and B•AN•C House restaurants in Norwalk and the founder of B.J. Ryan’s Foundation. Visit The Restaurant Hive website for more information on The Hive Food Drive
  • Chris Hickey – Co-owner of The Spread in Norwalk, El Segundo in Norwalk and New Haven, and Magic 5 Pie Company in Norwalk. Chris has joined forces with B.J. Lawless and the B.J. Ryan’s Foundation to meet the goals of The Hive Food Drive

The music of several Indigenous artists is featured in this show: Instrumental track by Keith Secola and Cody Blackbird, Flying Free by Andrew Vasquez, Tribal Jazz by The Cody Blackbird Band ft. Quiltman, and Like a Phoenix by The Cody Blackbird Band.

Featured Recipes:
Grilled Beef Tenderloin with Juniper Sauce
Three Sisters Bean Stew
Pumpkin Bread
Pumpkin Bread Pudding

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> How much do you know about Native cuisine in Connecticut and New England? This week on Seasoned: an exploration of Indigenous food and cooking. We talk with Nakai Clearwater Northup and Rachel Sayet—educators in the Mashantucket Pequot and Mohegan tribal nations—about their culinary traditions. Plus, Navajo chef Freddie Bitsoie talks with us about his new cookbook, New Native Kitchen: Celebrating Modern Recipes of the American Indian.

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Abē Levine and Dylan Reyes.

Guests:

  • Nakai Clearwater Northup (Mashantucket Pequot and Narragansett) - Lead Educator of the Mashantucket Pequot Museum and Research Center. He is the vice chair of the tribe’s Natural Resources Protection Committee, and he serves as a board member of the Stonington Historical Society. He is a frequent lecturer on food sovereignty.
  • Rachel Sayet (Akitusut - She Who Reads) - Member of the Mohegan nation and an Indigenous educator. She grew up cooking with her grandmother and mother and has a degrees in restaurant management from Cornell and anthropology from Harvard. She’s the author of the paper, “A Celebration of Land and Sea: Modern Indigenous Cuisine in New England”
  • Freddie Bitsoie (Navajo) – Author of New Native Kitchen: Celebrating Modern Recipes of the American Indian and formerly Executive Chef at the Smithsonian National Museum of the American Indian
  • B.J. Lawless – Owner of B.J. Ryan’s and B•AN•C House restaurants in Norwalk and the founder of B.J. Ryan’s Foundation. Visit The Restaurant Hive website for more information on The Hive Food Drive
  • Chris Hickey – Co-owner of The Spread in Norwalk, El Segundo in Norwalk and New Haven, and Magic 5 Pie Company in Norwalk. Chris has joined forces with B.J. Lawless and the B.J. Ryan’s Foundation to meet the goals of The Hive Food Drive

The music of several Indigenous artists is featured in this show: Instrumental track by Keith Secola and Cody Blackbird, Flying Free by Andrew Vasquez, Tribal Jazz by The Cody Blackbird Band ft. Quiltman, and Like a Phoenix by The Cody Blackbird Band.

Featured Recipes:
Grilled Beef Tenderloin with Juniper Sauce
Three Sisters Bean Stew
Pumpkin Bread
Pumpkin Bread Pudding

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 65 Connecticut Public Radio f28b54e4-cbf9-4fb0-8f60-add4016df5e3 f28b54e4-cbf9-4fb0-8f60-add4016df5e3 Wed, 03 Nov 2021 20:38:11 +0000 2940 https://omny.fm/shows/seasoned/exploring-indigenous-food-with-members-of-the-mash Cooking with pumpkins and exploring the joy and horror of pumpkin spice Cooking with pumpkins and exploring the joy and horror of pumpkin spice If the only thing you’ve ever made with pumpkin is pumpkin pie, we’re here to help expand your repertoire. There’s a whole world of savory pumpkin dishes that evoke fall comfort: soups, stews, curries, sauces, hummus. And pumpkin loves pasta (use it as a sauce or a filling for gnocchi, ravioli, or lasagna). What are your favorite dishes using pumpkin? We also demystify pumpkin spice with a food scientist and talk to baristas at Doro Marketplace & Café in West Hartford about the popularity of the pumpkin spice latte. A local pumpkin farmer from Castle Hill Farm joins the show, too. Where is your favorite local farm or pumpkin patch?

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Gene Amatruda worked the board. Our interns are Abē Levine and Dylan Reyes.

Guests:

  • Maggie Michalczyk – Registered dietitian and author of The Great Big Pumpkin Cookbook. Maggie is the creator of Once Upon a Pumpkin
  • Kantha Shelke, Ph.D. - Food scientist and principal at Corvus Blue in Chicago, a spokesperson for the Institute of Food Technologists, and a senior lecturer at Johns Hopkins University
  • Sophia Polli – Assistant manager, Doro Marketplace & Café in West Hartford.
  • Victoria Farrow – Barista, Doro Marketplace & Café in West Hartford, Conn.
  • Stephanie Paproski Kearns – 4th generation farmer at Castle Hill Farm in Newtown, Conn.

Featured Recipes:
Pumpkin Cheesecake 
Pumpkin Turkey Chili
Everything But The Bagel Roasted Pumpkin Seeds
Chef Plum’s Pumpkin Biscuits

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> If the only thing you’ve ever made with pumpkin is pumpkin pie, we’re here to help expand your repertoire. There’s a whole world of savory pumpkin dishes that evoke fall comfort: soups, stews, curries, sauces, hummus. And pumpkin loves pasta (use it as a sauce or a filling for gnocchi, ravioli, or lasagna). What are your favorite dishes using pumpkin? We also demystify pumpkin spice with a food scientist and talk to baristas at Doro Marketplace & Café in West Hartford about the popularity of the pumpkin spice latte. A local pumpkin farmer from Castle Hill Farm joins the show, too. Where is your favorite local farm or pumpkin patch?

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Gene Amatruda worked the board. Our interns are Abē Levine and Dylan Reyes.

Guests:

  • Maggie Michalczyk – Registered dietitian and author of The Great Big Pumpkin Cookbook. Maggie is the creator of Once Upon a Pumpkin
  • Kantha Shelke, Ph.D. - Food scientist and principal at Corvus Blue in Chicago, a spokesperson for the Institute of Food Technologists, and a senior lecturer at Johns Hopkins University
  • Sophia Polli – Assistant manager, Doro Marketplace & Café in West Hartford.
  • Victoria Farrow – Barista, Doro Marketplace & Café in West Hartford, Conn.
  • Stephanie Paproski Kearns – 4th generation farmer at Castle Hill Farm in Newtown, Conn.

Featured Recipes:
Pumpkin Cheesecake 
Pumpkin Turkey Chili
Everything But The Bagel Roasted Pumpkin Seeds
Chef Plum’s Pumpkin Biscuits

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 64 Connecticut Public Radio 7ddddde2-fc3d-42f0-9c42-adcd01223263 7ddddde2-fc3d-42f0-9c42-adcd01223263 Thu, 28 Oct 2021 23:07:18 +0000 2880 https://omny.fm/shows/seasoned/cooking-with-pumpkins-and-exploring-the-joy-and-ho A visit to Hogan’s Cider Mill and a lesson in apple cider history from the authors of ‘American Cider’ A visit to Hogan’s Cider Mill and a lesson in apple cider history from the authors of ‘American Cider’ Apple cider is having a moment. This week on Seasoned, we watch the apple press at work during a visit to Hogan’s Cider Mill in Burlington, Conn. Owners Chet Dunlop and Theresa Clifford Dunlop make cider at the mill the way the farm’s original cidermakers did 100 years ago. And while the craft may be rooted in the past, Chet and Theresa are looking toward the future. Their daughter, Margaret Borla, manages the mill and creates the drinks people line up at the tap room to get. We sit down with the family to talk about cider making and try the mill’s new breakout drink, the Drunken Donut, as well as a flight of ciders. Plus, we talk with Dan Pucci and Craig Cavallo, the authors of American Cider: A Modern Guide to a Historic Beverage.

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Ryan Caron-King captured visuals for a slideshow, which you can see on our show page. Our interns are Abē Levine and Dylan Reyes.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Apple cider is having a moment. This week on Seasoned, we watch the apple press at work during a visit to Hogan’s Cider Mill in Burlington, Conn. Owners Chet Dunlop and Theresa Clifford Dunlop make cider at the mill the way the farm’s original cidermakers did 100 years ago. And while the craft may be rooted in the past, Chet and Theresa are looking toward the future. Their daughter, Margaret Borla, manages the mill and creates the drinks people line up at the tap room to get. We sit down with the family to talk about cider making and try the mill’s new breakout drink, the Drunken Donut, as well as a flight of ciders. Plus, we talk with Dan Pucci and Craig Cavallo, the authors of American Cider: A Modern Guide to a Historic Beverage.

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Ryan Caron-King captured visuals for a slideshow, which you can see on our show page. Our interns are Abē Levine and Dylan Reyes.

Guests:

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 63 Connecticut Public Radio 5ca7fd92-bfc6-4c0d-9717-adc800dbf901 5ca7fd92-bfc6-4c0d-9717-adc800dbf901 Thu, 21 Oct 2021 13:39:08 +0000 2940 https://omny.fm/shows/seasoned/a-visit-to-hogan-s-cider-mill-and-a-lesson-in-appl Carla Lalli Music’s cookbook features real-life recipes for the way we really cook Carla Lalli Music’s cookbook features real-life recipes for the way we really cook James Beard Award-winning author Carla Lalli Music talks with us about her latest cookbook, That Sounds So Good: 100 Real-Life Recipes For Every Day Of The Week. Carla describes how the book came together during the pandemic—her family served as captive recipe testers—and offers tips for everything from stocking a pantry to reducing food waste. She also explores the ways in which cooking during the week for family is vastly different from the way we cook on weekends. Both should be a source of joy, not stress. We dig in to a few recipes from the book and unpack what works for Carla so we might streamline our own weekday and weekend cooking.

This show was produced by Robyn Doyon-Aitken and Catie Talarski

Guest: Carla Lalli Music is the author of That Sounds So Good: 100 Real-Life Recipes For Every Day Of The Week.

Featured Recipes:
Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce
Sheet Pan Chicken with Tomatoes and Chickpeas

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> James Beard Award-winning author Carla Lalli Music talks with us about her latest cookbook, That Sounds So Good: 100 Real-Life Recipes For Every Day Of The Week. Carla describes how the book came together during the pandemic—her family served as captive recipe testers—and offers tips for everything from stocking a pantry to reducing food waste. She also explores the ways in which cooking during the week for family is vastly different from the way we cook on weekends. Both should be a source of joy, not stress. We dig in to a few recipes from the book and unpack what works for Carla so we might streamline our own weekday and weekend cooking.

This show was produced by Robyn Doyon-Aitken and Catie Talarski

Guest: Carla Lalli Music is the author of That Sounds So Good: 100 Real-Life Recipes For Every Day Of The Week.

Featured Recipes:
Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce
Sheet Pan Chicken with Tomatoes and Chickpeas

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 62 Connecticut Public Radio a0e0c62e-e732-4f2a-be40-adc10105ee43 a0e0c62e-e732-4f2a-be40-adc10105ee43 Thu, 14 Oct 2021 16:04:57 +0000 2528 https://omny.fm/shows/seasoned/carla-lalli-music-s-cookbook-features-real-life-re Vallery Lomas bakes her way to the top Vallery Lomas bakes her way to the top Vallery Lomas’ first cookbook, Life Is What You Bake It, is a dream realized. We talk with the former-lawyer-turned-baker, and winner of The Great American Baking Show, about how an unrelenting belief in herself spurred a career change, how she refused to let her accomplishments be erased, and how she created a beautiful book filled with recipes influenced by family, travel and an obsession with French pastry.

This show was produced by Robyn Doyon-Aitken and Catie Talarski

Guest: Vallery Lomas – Author of Life is What You Bake It 

Featured Recipe: Olive Oil-Chocolate Chunk Cookies

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Vallery Lomas’ first cookbook, Life Is What You Bake It, is a dream realized. We talk with the former-lawyer-turned-baker, and winner of The Great American Baking Show, about how an unrelenting belief in herself spurred a career change, how she refused to let her accomplishments be erased, and how she created a beautiful book filled with recipes influenced by family, travel and an obsession with French pastry.

This show was produced by Robyn Doyon-Aitken and Catie Talarski

Guest: Vallery Lomas – Author of Life is What You Bake It 

Featured Recipe: Olive Oil-Chocolate Chunk Cookies

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 61 Connecticut Public Radio 91b47d39-d88c-4542-88c1-adb901606d62 91b47d39-d88c-4542-88c1-adb901606d62 Thu, 07 Oct 2021 15:17:36 +0000 2471 https://omny.fm/shows/seasoned/vallery-lomas-bakes-her-way-to-the-top Seasoned Celebrates Diners And Diner Culture Seasoned Celebrates Diners And Diner Culture Who doesn’t love a good ol’ fashioned diner? Bring on the breakfast all day, the smell of hash browns, and the slice of blueberry pie in the middle of the night. Diners are as much about the community as they are about the food, so we’re celebrating diners and diner culture on this episode of Seasoned. We talk with Mike Urban, Yankee contributor and author of The New England Diner Cookbook. Plus, we talk with Brian O’Rourke about his diner’s long history in Middletown, as well as a Hartford poet who spent years writing poems in diners across the state.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Mike Urban – Yankee Magazine contributor and author of The New England Seafood Markets Cookbook and The New England Diner Cookbook. His latest book is Unique Eats & Eateries Of Connecticut

Brian O’Rourke – Chef/owner of O’Rourke’s Diner in Middletown, Conn.

Brett Maddux – Hartford poet. His poetry collection, Regent, was published in 2016. His Instagram @dinersofconnecticut includes hundreds of beautiful black-and-white photos of local diners and the people with whom he’s shared meals. His most recent collection, algorithm hymns, is available now.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Who doesn’t love a good ol’ fashioned diner? Bring on the breakfast all day, the smell of hash browns, and the slice of blueberry pie in the middle of the night. Diners are as much about the community as they are about the food, so we’re celebrating diners and diner culture on this episode of Seasoned. We talk with Mike Urban, Yankee contributor and author of The New England Diner Cookbook. Plus, we talk with Brian O’Rourke about his diner’s long history in Middletown, as well as a Hartford poet who spent years writing poems in diners across the state.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Mike Urban – Yankee Magazine contributor and author of The New England Seafood Markets Cookbook and The New England Diner Cookbook. His latest book is Unique Eats & Eateries Of Connecticut

Brian O’Rourke – Chef/owner of O’Rourke’s Diner in Middletown, Conn.

Brett Maddux – Hartford poet. His poetry collection, Regent, was published in 2016. His Instagram @dinersofconnecticut includes hundreds of beautiful black-and-white photos of local diners and the people with whom he’s shared meals. His most recent collection, algorithm hymns, is available now.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 60 Connecticut Public Radio 9e212980-25e6-48df-bf02-adb10160fa4f 9e212980-25e6-48df-bf02-adb10160fa4f Thu, 30 Sep 2021 23:04:40 +0000 2833 https://omny.fm/shows/seasoned/seasoned-celebrates-diners-and-diner-culture Recipes And Tips For Back-To-School Lunches, Plus The Farm-To-School Program Recipes And Tips For Back-To-School Lunches, Plus The Farm-To-School Program This week on Seasoned: Tips to avoid lunchbox burnout! Renee Kohley, author of The Little Lunchbox Cookbook, is our guest. Plus, we talk with Lonnie Burt, the head of food services for Hartford Public Schools, about the Farm-to-School program and the “Cafeteria as Classroom” concept. And kids weigh in on the lunches they love.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Renee Kohley – Author of The Little Lunchbox Cookbook

Lonnie Burt - Senior Director for Hartford Public Schools Food & Child Nutrition Services

Get the Recipes:
Healthy Vegetable Soup
Chicken Salad Pinwheels
Back-To-School Fall Harvest Soup
5-Ingredient Chicken Nuggets

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This week on Seasoned: Tips to avoid lunchbox burnout! Renee Kohley, author of The Little Lunchbox Cookbook, is our guest. Plus, we talk with Lonnie Burt, the head of food services for Hartford Public Schools, about the Farm-to-School program and the “Cafeteria as Classroom” concept. And kids weigh in on the lunches they love.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Renee Kohley – Author of The Little Lunchbox Cookbook

Lonnie Burt - Senior Director for Hartford Public Schools Food & Child Nutrition Services

Get the Recipes:
Healthy Vegetable Soup
Chicken Salad Pinwheels
Back-To-School Fall Harvest Soup
5-Ingredient Chicken Nuggets

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 59 Connecticut Public Radio 25ff780a-9e39-4bbd-b14f-adab004cc168 25ff780a-9e39-4bbd-b14f-adab004cc168 Thu, 23 Sep 2021 17:32:00 +0000 2940 https://omny.fm/shows/seasoned/recipes-and-tips-for-back-to-school-lunches-plus-f Aarón Sánchez Shares Life Lessons + Local Chef Carlos Baez Aarón Sánchez Shares Life Lessons + Local Chef Carlos Baez Aarón Sánchez is an award-winning chef, TV personality, and philanthropist. He’s currently a judge on MasterChef and MasterChef Junior on Fox. He’s also the author of two cookbooks and his memoir, Where I Come From: Life Lessons From a Latino Chef, is out in paperback now. We talk to Aarón about some of those lessons, his mentor chef Paul Prudhomme, and how his bicultural identity informs decisions he makes in and out of the kitchen. And we talk with Carlos Baez, a local chef passionate about global street food. Carlos is executive chef and partner at The Spread in South Norwalk and El Segundo in South Norwalk and New Haven.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Aarón Sánchez – Author of Where I Come From: Life Lessons From a Latino Chef

Carlos Baez – Executive chef and partner at The Spread in South Norwalk and El Segundo in South Norwalk and New Haven, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Aarón Sánchez is an award-winning chef, TV personality, and philanthropist. He’s currently a judge on MasterChef and MasterChef Junior on Fox. He’s also the author of two cookbooks and his memoir, Where I Come From: Life Lessons From a Latino Chef, is out in paperback now. We talk to Aarón about some of those lessons, his mentor chef Paul Prudhomme, and how his bicultural identity informs decisions he makes in and out of the kitchen. And we talk with Carlos Baez, a local chef passionate about global street food. Carlos is executive chef and partner at The Spread in South Norwalk and El Segundo in South Norwalk and New Haven.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

Aarón Sánchez – Author of Where I Come From: Life Lessons From a Latino Chef

Carlos Baez – Executive chef and partner at The Spread in South Norwalk and El Segundo in South Norwalk and New Haven, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 58 Connecticut Public Radio 9b883d4b-90a7-4761-83ea-ada500e52eab 9b883d4b-90a7-4761-83ea-ada500e52eab Thu, 16 Sep 2021 14:25:42 +0000 2940 https://omny.fm/shows/seasoned/aar-n-s-nchez-shares-life-lessons-local-chef-carlo Wild Food: Conversations With Chef Bun Lai + Local Foragers Wild Food: Conversations With Chef Bun Lai + Local Foragers Step outside. Connecticut is ripe ground for wild food. This week on Seasoned, a poignant conversation with one of the best-known foragers in the country, chef Bun Lai. Plus, we search for edible plants and berries and find a gorgeous chicken of the woods mushroom with the founder of the Connecticut Foraging Club. And, consider us starstruck—we also talk with the 81-year old amateur mycologist from Hartford who has a species of mushroom named after her.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:
Chef Bun Lai – Chef and pioneer of the sustainable food movement. He’s currently hosting culinary and educational experiences at Miya’s in the Woods in Woodbridge

Amy Demers – Founder of the Connecticut Foraging Club

Connie Borodenko – Mushroom forager, discoverer of the species amanita borodenkoae

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Step outside. Connecticut is ripe ground for wild food. This week on Seasoned, a poignant conversation with one of the best-known foragers in the country, chef Bun Lai. Plus, we search for edible plants and berries and find a gorgeous chicken of the woods mushroom with the founder of the Connecticut Foraging Club. And, consider us starstruck—we also talk with the 81-year old amateur mycologist from Hartford who has a species of mushroom named after her.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:
Chef Bun Lai – Chef and pioneer of the sustainable food movement. He’s currently hosting culinary and educational experiences at Miya’s in the Woods in Woodbridge

Amy Demers – Founder of the Connecticut Foraging Club

Connie Borodenko – Mushroom forager, discoverer of the species amanita borodenkoae

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 57 Connecticut Public Radio 602a1ec5-040b-467e-aab9-ad9c01222d9a 602a1ec5-040b-467e-aab9-ad9c01222d9a Thu, 09 Sep 2021 00:07:14 +0000 2933 https://omny.fm/shows/seasoned/wild-food-conversations-with-chef-bun-lai-local-fo Seafood How-To, Plus Best Local Lobster Rolls & Seafood Shacks Seafood How-To, Plus Best Local Lobster Rolls & Seafood Shacks We’re taking a deep dive on how to prep and cook seafood with David Standridge, executive chef of The Shipwright’s Daughter in Mystic. You’ll get advice for buying fresh seafood at the market, as well as tips for grilling, roasting, and searing fish like a pro. Plus, local cookbook author Mike Urban shares some of his favorite fish markets and seafood shacks in our region.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guest:
David Standridge – Executive chef at The Shipwright’s Daughter in Mystic, Conn.
Mike Urban – Yankee magazine contributor and author of The New England Seafood Markets Cookbook

Featured Recipe: David Standridge’s Tuna Bolognese

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’re taking a deep dive on how to prep and cook seafood with David Standridge, executive chef of The Shipwright’s Daughter in Mystic. You’ll get advice for buying fresh seafood at the market, as well as tips for grilling, roasting, and searing fish like a pro. Plus, local cookbook author Mike Urban shares some of his favorite fish markets and seafood shacks in our region.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guest:
David Standridge – Executive chef at The Shipwright’s Daughter in Mystic, Conn.
Mike Urban – Yankee magazine contributor and author of The New England Seafood Markets Cookbook

Featured Recipe: David Standridge’s Tuna Bolognese

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 56 Connecticut Public Radio 74268e7c-5275-43fa-ac59-ad90012224ee 74268e7c-5275-43fa-ac59-ad90012224ee Thu, 02 Sep 2021 16:16:12 +0000 2940 https://omny.fm/shows/seasoned/seafood-how-to-plus-best-local-lobster-rolls-seafo The Drinks Of Summer 2021 The Drinks Of Summer 2021 This program originally aired on June 17, 2021.

Thirsty? Let’s taste the drinks of summer 2021. Sommelier Erin Swain shares her top rosé picks and Robert Simonson of The New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&T is always a summer classic.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Erin Swain – Sommelier, based in New York; currently at La Fin Kitchen & Lounge in Montauk (@SurfingSomm)

Robert Simonson – Author of Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave

Bridget and Rob Schulten – Owners and Spirit Makers of Fifth State Distillery in Bridgeport, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This program originally aired on June 17, 2021.

Thirsty? Let’s taste the drinks of summer 2021. Sommelier Erin Swain shares her top rosé picks and Robert Simonson of The New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&T is always a summer classic.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Erin Swain – Sommelier, based in New York; currently at La Fin Kitchen & Lounge in Montauk (@SurfingSomm)

Robert Simonson – Author of Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave

Bridget and Rob Schulten – Owners and Spirit Makers of Fifth State Distillery in Bridgeport, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 55 Connecticut Public Radio 9032df16-5c60-4821-80f9-ad88000db228 9032df16-5c60-4821-80f9-ad88000db228 Wed, 18 Aug 2021 16:16:30 +0000 2940 https://omny.fm/shows/seasoned/the-drinks-of-summer-2021-1 Local Tomato Farmers, The Science Of Breeding Flavorful Tomatoes + Tony D’s Family Recipe Local Tomato Farmers, The Science Of Breeding Flavorful Tomatoes + Tony D’s Family Recipe Nothing quite says summer like a beautiful ripe tomato, and in our region, we love our tomatoes. This week on Seasoned, we talk to husband-and-wife tomato farmers Trout and Jennifer Gaskins about growing their many varieties of tomatoes. We also talk to horticulture scientist Harry Klee about his mission to sequence the genomes of hundreds of tomatoes in order to breed flavor back into the fruit. Plus, the chef and owner of Tony D’s in New London shares a family recipe.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken, Catie Talarski, and Carmen Baskauf produced this show.

Guests:
Trout and Jennifer Gaskins – Farmers/co-owners of Farming 101 in Newtown, Conn.

Dr. Harry Klee - Professor for the Department of Horticultural Sciences at the University of Florida. Dr. Klee led the team whose research on producing a tastier tomato was published in the journal Science.

Anthony D’Angelo – Chef/owner of Tony D’s in New London, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Nothing quite says summer like a beautiful ripe tomato, and in our region, we love our tomatoes. This week on Seasoned, we talk to husband-and-wife tomato farmers Trout and Jennifer Gaskins about growing their many varieties of tomatoes. We also talk to horticulture scientist Harry Klee about his mission to sequence the genomes of hundreds of tomatoes in order to breed flavor back into the fruit. Plus, the chef and owner of Tony D’s in New London shares a family recipe.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken, Catie Talarski, and Carmen Baskauf produced this show.

Guests:
Trout and Jennifer Gaskins – Farmers/co-owners of Farming 101 in Newtown, Conn.

Dr. Harry Klee - Professor for the Department of Horticultural Sciences at the University of Florida. Dr. Klee led the team whose research on producing a tastier tomato was published in the journal Science.

Anthony D’Angelo – Chef/owner of Tony D’s in New London, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 54 Connecticut Public Radio 046d5ab5-3fd8-4a7d-b08f-ad80004fec80 046d5ab5-3fd8-4a7d-b08f-ad80004fec80 Wed, 11 Aug 2021 23:20:00 +0000 2940 https://omny.fm/shows/seasoned/local-tomato-farmers-the-science-of-breeding-flavo Celebrating Summer Food With Author Terry Walters Celebrating Summer Food With Author Terry Walters Summertime is the time when we crave healthy, juicy, cooling foods. . .and the fresher, the better! This week on Seasoned, we’re celebrating the foods of summer and talking with local author, Terry Walters. Terry’s books include Clean Food, Clean Start, and her latest, Eat Clean Live Well. Terry explains what clean eating means to her and offers advice about eating seasonally for optimum health. There’s no better way to see what’s in season than walking through a farmers’ market, so we head to the West End Farmers’ Market in Hartford and talk to the farmers, bakers, and shoppers about what to eat right now.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:

Terry Walters – Author of Eat Clean Live Well

Featured Recipes:
Grilled Pineapple Salsa
Golden Beet and Blackberry Salad
Grilled Sweet Corn with Spicy Rub

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Summertime is the time when we crave healthy, juicy, cooling foods. . .and the fresher, the better! This week on Seasoned, we’re celebrating the foods of summer and talking with local author, Terry Walters. Terry’s books include Clean Food, Clean Start, and her latest, Eat Clean Live Well. Terry explains what clean eating means to her and offers advice about eating seasonally for optimum health. There’s no better way to see what’s in season than walking through a farmers’ market, so we head to the West End Farmers’ Market in Hartford and talk to the farmers, bakers, and shoppers about what to eat right now.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:

Terry Walters – Author of Eat Clean Live Well

Featured Recipes:
Grilled Pineapple Salsa
Golden Beet and Blackberry Salad
Grilled Sweet Corn with Spicy Rub

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Connecticut Farmers' Market Terry Walters recipes healthy Connecticut, Farmers' Market, Terry Walters, recipes, healthy full 1 53 Connecticut Public Radio c99f3126-13db-45b6-8d83-ad7a0179b29e c99f3126-13db-45b6-8d83-ad7a0179b29e Thu, 05 Aug 2021 14:38:13 +0000 2940 https://omny.fm/shows/seasoned/celebrating-summer-food-with-author-terry-walters An Hour With Unconventional Food Critic Daym Drops (Live) An Hour With Unconventional Food Critic Daym Drops (Live) Have you seen Fresh, Fried & Crispy on Netflix yet? Connecticut’s own Daym Drops has gone from YouTube star to Netflix star, and his new show is as addictive as the fried food he critiques. This hour on Seasoned: The man we all love to watch eat and hear his hot takes on fried food. Got a question for Daym about his new show? Maybe you’d like to know which fast food spots, greasy spoons, and burger shacks he recommends in our state. No one is as passionate about chicken sandwiches as Daym. And when a dish is good, he’ll let ya’ know. Got a local restaurant or food truck to recommend? Tell Daym where he needs to eat next. We’re live with the state’s most enthusiastic foodie. 

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest: Daym Drops – Host of Fresh, Fried & Crispy on Netflix; Connecticut-based unconventional food critic/content creator

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Have you seen Fresh, Fried & Crispy on Netflix yet? Connecticut’s own Daym Drops has gone from YouTube star to Netflix star, and his new show is as addictive as the fried food he critiques. This hour on Seasoned: The man we all love to watch eat and hear his hot takes on fried food. Got a question for Daym about his new show? Maybe you’d like to know which fast food spots, greasy spoons, and burger shacks he recommends in our state. No one is as passionate about chicken sandwiches as Daym. And when a dish is good, he’ll let ya’ know. Got a local restaurant or food truck to recommend? Tell Daym where he needs to eat next. We’re live with the state’s most enthusiastic foodie. 

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest: Daym Drops – Host of Fresh, Fried & Crispy on Netflix; Connecticut-based unconventional food critic/content creator

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Daym Drops Connecticut Restaurants Netflix Daym Drops, Connecticut, Restaurants, Netflix full 1 52 Connecticut Public Radio 070ca3f6-d236-4aab-9bcd-ad7401036f7a 070ca3f6-d236-4aab-9bcd-ad7401036f7a Thu, 29 Jul 2021 21:31:02 +0000 2940 https://omny.fm/shows/seasoned/an-hour-with-unconventional-food-critic-daym-drops Marina Marchese Of Red Bee Honey, Huneebee Project + A Bee’s Knees Cocktail (Rebroadcast) Marina Marchese Of Red Bee Honey, Huneebee Project + A Bee’s Knees Cocktail (Rebroadcast) When we think about our most prized local foods, honey is at the top of the list. This week on Seasoned, Marina Marchese of Red Bee Honey in Weston teaches us how honeybees make honey through their amazing coordination and communication. We also talk to Sarah Taylor, the founder of Huneebee Project, a social enterprise bringing beehives to community gardens and vacant green spaces in New Haven. Bee Instructor Sophia Lafargue and two teen beekeepers in the program share their experiences working with bees and making honey. Finally, two pros share a few delicious ways with honey, including of course, a classic Bees Knees cocktail.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> When we think about our most prized local foods, honey is at the top of the list. This week on Seasoned, Marina Marchese of Red Bee Honey in Weston teaches us how honeybees make honey through their amazing coordination and communication. We also talk to Sarah Taylor, the founder of Huneebee Project, a social enterprise bringing beehives to community gardens and vacant green spaces in New Haven. Bee Instructor Sophia Lafargue and two teen beekeepers in the program share their experiences working with bees and making honey. Finally, two pros share a few delicious ways with honey, including of course, a classic Bees Knees cocktail.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 51 Connecticut Public Radio 47a50131-3d57-4976-a30c-ad6e00e9cc78 47a50131-3d57-4976-a30c-ad6e00e9cc78 Fri, 23 Jul 2021 14:23:55 +0000 2940 https://omny.fm/shows/seasoned/marina-marchese-of-red-bee-honey-huneebee-project A Look Back At A Year Of Seasoned Live A Look Back At A Year Of Seasoned Live One of our favorite parts of making Seasoned, is YOU, our listeners. Once a month, we open up the phone lines and talk with you about food stuff you’re passionate about: apple picking, barbecue, breweries, ice cream. This week on Seasoned: A look back at fun and informative moments from a year of live shows. You really do give the best recommendations. And, you ask great questions, too.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

GUESTS: (All guests joined us previously on live shows)

Michele Ragussis – Private chef and a frequent judge on “Beat Bobby Flay.” Michele is also the founder of Chefs For Disaster Relief.

Amy Traverso – Senior food editor at Yankee magazine, co-host of Weekends with Yankee, and author of The Apple Lover’s Cookbook: The Classic Guide to Cooking and Eating Apples

Colin Caplan – Author of Pizza in New Haven and producer of Pizza, A Love Story. Colin is also an owner of Elm City Party Bike and owner/culinary tour guide at Taste of New Haven.

Tyler Jones – Master brewer, Black Hog Brewing, locations in Oxford and New Haven, Conn.

Alisa Bowens-Mercado – Owner and brewer, Rhythm Brewing Co. in New Haven, Conn.

Leeanne Griffin – Food reporter at Hearst Connecticut Media (@LGriffinCT)

Christian Stevenson (aka DJ BBQ) – Author of Fire Food: The Ultimate BBQ Cookbook and The Burger Book.

Myron Mixon – Four-time world barbecue champion, restaurateur, and the author of several barbecue cookbooks. His latest is BBQ&A with Myron Mixon. Myron was inducted into the Barbecue Hall of Fame in Kansas City in 2013 and he is currently the Mayor of Unadilla, GA.

Brian Kaywork – Instructor at The Culinary Institute of America. (Brian Kaywork is fondly remembered by the team at Seasoned)

Patti Popp – Farmer and owner of Sport Hill Farm in Easton, Conn.Eliza Florian – Owner and ice cream maker at Grassroots Ice Cream in Granby, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> One of our favorite parts of making Seasoned, is YOU, our listeners. Once a month, we open up the phone lines and talk with you about food stuff you’re passionate about: apple picking, barbecue, breweries, ice cream. This week on Seasoned: A look back at fun and informative moments from a year of live shows. You really do give the best recommendations. And, you ask great questions, too.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

GUESTS: (All guests joined us previously on live shows)

Michele Ragussis – Private chef and a frequent judge on “Beat Bobby Flay.” Michele is also the founder of Chefs For Disaster Relief.

Amy Traverso – Senior food editor at Yankee magazine, co-host of Weekends with Yankee, and author of The Apple Lover’s Cookbook: The Classic Guide to Cooking and Eating Apples

Colin Caplan – Author of Pizza in New Haven and producer of Pizza, A Love Story. Colin is also an owner of Elm City Party Bike and owner/culinary tour guide at Taste of New Haven.

Tyler Jones – Master brewer, Black Hog Brewing, locations in Oxford and New Haven, Conn.

Alisa Bowens-Mercado – Owner and brewer, Rhythm Brewing Co. in New Haven, Conn.

Leeanne Griffin – Food reporter at Hearst Connecticut Media (@LGriffinCT)

Christian Stevenson (aka DJ BBQ) – Author of Fire Food: The Ultimate BBQ Cookbook and The Burger Book.

Myron Mixon – Four-time world barbecue champion, restaurateur, and the author of several barbecue cookbooks. His latest is BBQ&A with Myron Mixon. Myron was inducted into the Barbecue Hall of Fame in Kansas City in 2013 and he is currently the Mayor of Unadilla, GA.

Brian Kaywork – Instructor at The Culinary Institute of America. (Brian Kaywork is fondly remembered by the team at Seasoned)

Patti Popp – Farmer and owner of Sport Hill Farm in Easton, Conn.Eliza Florian – Owner and ice cream maker at Grassroots Ice Cream in Granby, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Seasoned Connecticut Seasoned, Connecticut full 1 50 Connecticut Public Radio 5f937726-69df-4397-97b8-ad66010dfa82 5f937726-69df-4397-97b8-ad66010dfa82 Thu, 15 Jul 2021 17:26:18 +0000 2940 https://omny.fm/shows/seasoned/a-look-back-at-a-year-of-seasoned-live Feeding Time At The Beardsley Zoo Feeding Time At The Beardsley Zoo We usually fill your earbuds with talk about food—people food. But, this is Seasoned, and this is the season for staycations and day trips. Have you been to Connecticut’s Beardsley Zoo yet this summer? This week: find out what are our furry, scaly, and feathered friends at the zoo are eating. We talk to the zoo educators and animal care specialists who feed them, and we get up close and personal with animals like an Eastern hellbender, two highly intelligent river otters, and a gorgeous macaw named Newton.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. Visuals journalist Ryan Caron King and interns Maisy Carvalho and Kelly Langevin contributed. 

Guests:
Jim Knox – Curator of education at the Beardsley Zoo in Bridgeport, Conn.
Chrissy Shore – Zoo educator at the Beardsley Zoo in Bridgeport, Conn.
Jen Farrell – Zoo educator at the Beardsley Zoo in Bridgeport, Conn.
Chris Barker – Animal care specialist at the Beardsley Zoo in Bridgeport, Conn

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We usually fill your earbuds with talk about food—people food. But, this is Seasoned, and this is the season for staycations and day trips. Have you been to Connecticut’s Beardsley Zoo yet this summer? This week: find out what are our furry, scaly, and feathered friends at the zoo are eating. We talk to the zoo educators and animal care specialists who feed them, and we get up close and personal with animals like an Eastern hellbender, two highly intelligent river otters, and a gorgeous macaw named Newton.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. Visuals journalist Ryan Caron King and interns Maisy Carvalho and Kelly Langevin contributed. 

Guests:
Jim Knox – Curator of education at the Beardsley Zoo in Bridgeport, Conn.
Chrissy Shore – Zoo educator at the Beardsley Zoo in Bridgeport, Conn.
Jen Farrell – Zoo educator at the Beardsley Zoo in Bridgeport, Conn.
Chris Barker – Animal care specialist at the Beardsley Zoo in Bridgeport, Conn

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Connecticut Beardsley Zoo animal diets Connecticut, Beardsley Zoo, animal diets full 1 49 Connecticut Public Radio ff98c74d-318b-4e82-af15-ad5e014ec752 ff98c74d-318b-4e82-af15-ad5e014ec752 Wed, 07 Jul 2021 23:45:00 +0000 2940 https://omny.fm/shows/seasoned/feeding-time-at-the-beardsley-zoo Summer Parties With Martie Duncan, Hummel Hot Dogs And Miki Sudo Summer Parties With Martie Duncan, Hummel Hot Dogs And Miki Sudo Planning a 4th of July cookout? We’re sharing ideas and inspiration for celebratory food for outdoor gatherings. Martie Duncan, of Food Network fame talks with us about ways to take the party outside. Plus, we tour the Hummel Bros. hot dog factory and talk to Miki Sudo, seven-time Nathan’s Famous Hot Dog Eating Contest champ.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. Visuals journalist Ryan Caron King contributed. See his photos of our Hummel Bros. tour at CTPublic.org/Seasoned.

Guests:
Martie Duncan – Author, party planner, and host of AllRecipes’ Homemade podcast
Eric Hummel – Co-owner of Hummel Bros. Hot Dogs, New Haven, Conn.
James Vai – Plant foreman, Hummel Bros. Hot Dogs, New Haven, Conn.
David Hamilton – Quality control, Hummel Bros. Hot Dogs, New Haven, Conn.
Miki Sudo – Competitive eater, seven-time Nathan’s Famous Hot Dog Eating Contest women’s champion

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Planning a 4th of July cookout? We’re sharing ideas and inspiration for celebratory food for outdoor gatherings. Martie Duncan, of Food Network fame talks with us about ways to take the party outside. Plus, we tour the Hummel Bros. hot dog factory and talk to Miki Sudo, seven-time Nathan’s Famous Hot Dog Eating Contest champ.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. Visuals journalist Ryan Caron King contributed. See his photos of our Hummel Bros. tour at CTPublic.org/Seasoned.

Guests:
Martie Duncan – Author, party planner, and host of AllRecipes’ Homemade podcast
Eric Hummel – Co-owner of Hummel Bros. Hot Dogs, New Haven, Conn.
James Vai – Plant foreman, Hummel Bros. Hot Dogs, New Haven, Conn.
David Hamilton – Quality control, Hummel Bros. Hot Dogs, New Haven, Conn.
Miki Sudo – Competitive eater, seven-time Nathan’s Famous Hot Dog Eating Contest women’s champion

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 48 Connecticut Public Radio 03a34376-97b8-4fcd-9dc4-ad57010f8818 03a34376-97b8-4fcd-9dc4-ad57010f8818 Thu, 01 Jul 2021 14:28:00 +0000 2940 https://omny.fm/shows/seasoned/summer-parties-with-martie-duncan-hummel-hot-dogs We All Scream For Local Ice Cream We All Scream For Local Ice Cream Add ice cream to the list of local Connecticut food we should be especially proud of. You’ll find shops making great-quality ice cream in every city and town in the state. One of the most beloved of those shops is Grassroots Ice Cream in Granby. Ice cream maker Eliza Florian is our guest for the hour. Listeners can call and talk to Eliza about where she finds inspiration for offbeat flavors like roasted garlic and bacon ice creams. You can ask about the classics, too. Or the science behind ice cream making. And, we want to hear about your favorite ice cream spots. Is there a shop you’ll drive an hour for? Are you into big bubble cones or rolled ice cream? Do you make ice cream at home? 

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guest: 
Eliza Florian – Owner and ice cream maker at Grassroots Ice Cream in Granby, Conn. 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Add ice cream to the list of local Connecticut food we should be especially proud of. You’ll find shops making great-quality ice cream in every city and town in the state. One of the most beloved of those shops is Grassroots Ice Cream in Granby. Ice cream maker Eliza Florian is our guest for the hour. Listeners can call and talk to Eliza about where she finds inspiration for offbeat flavors like roasted garlic and bacon ice creams. You can ask about the classics, too. Or the science behind ice cream making. And, we want to hear about your favorite ice cream spots. Is there a shop you’ll drive an hour for? Are you into big bubble cones or rolled ice cream? Do you make ice cream at home? 

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guest: 
Eliza Florian – Owner and ice cream maker at Grassroots Ice Cream in Granby, Conn. 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> ice cream Connecticut ice cream, Connecticut full 1 47 Connecticut Public Radio c6cd5fc6-712e-47b3-8b45-ad50015a5060 c6cd5fc6-712e-47b3-8b45-ad50015a5060 Thu, 24 Jun 2021 23:50:00 +0000 2815 https://omny.fm/shows/seasoned/we-all-scream-for-local-ice-cream The Drinks Of Summer 2021 The Drinks Of Summer 2021 Thirsty? Let’s taste the drinks of summer 2021. Sommelier Erin Swain shares her top rosé picks and Robert Simonson of The New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&T is always a summer classic.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guests:
Erin Swain – Sommelier, based in New York; currently at La Fin Kitchen & Lounge in Montauk (@SurfingSomm)

Robert Simonson – Author of Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave

Bridget and Rob Schulten- Owners and Spirit Makers of Fifth State Distillery in Bridgeport, Conn.

Featured Wines:
Daou rosé from Paso Robles California - retails in Conn. for around $15.99
Grapes: 95% Grenache Noir, 5% Sauvignon Blanc

Macari rosé from Macari Vineyard on the North Fork of Long Island - $30
Grapes: Merlot and Malbec

Rock Angel rosé from Provence - retails in Conn. for around $28.99
Grapes: Grenache and Rolle (Vermentino)

Featured Recipes:
Mezcal Mule
Camarón Cocktail
Siesta

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Thirsty? Let’s taste the drinks of summer 2021. Sommelier Erin Swain shares her top rosé picks and Robert Simonson of The New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&T is always a summer classic.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guests:
Erin Swain – Sommelier, based in New York; currently at La Fin Kitchen & Lounge in Montauk (@SurfingSomm)

Robert Simonson – Author of Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave

Bridget and Rob Schulten- Owners and Spirit Makers of Fifth State Distillery in Bridgeport, Conn.

Featured Wines:
Daou rosé from Paso Robles California - retails in Conn. for around $15.99
Grapes: 95% Grenache Noir, 5% Sauvignon Blanc

Macari rosé from Macari Vineyard on the North Fork of Long Island - $30
Grapes: Merlot and Malbec

Rock Angel rosé from Provence - retails in Conn. for around $28.99
Grapes: Grenache and Rolle (Vermentino)

Featured Recipes:
Mezcal Mule
Camarón Cocktail
Siesta

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Erin Swain Wine rosé Fifth State Distillery Robert Simonson mezcal tequila cocktails drink recipes Erin Swain, Wine, rosé, Fifth State Distillery, Robert Simonson, mezcal, tequila, cocktails, drink recipes full 1 46 Connecticut Public Radio 65d78158-c695-4fa4-81f8-ad4a010284dc 65d78158-c695-4fa4-81f8-ad4a010284dc Thu, 17 Jun 2021 17:14:00 +0000 2940 https://omny.fm/shows/seasoned/the-drinks-of-summer-2021 An Hour With Chef Gregory Gourdet An Hour With Chef Gregory Gourdet You probably know chef Gregory Gourdet from TV’s Top Chef. He was a finalist on the show, and he’s a frequent guest judge. What you might not know is that the James Beard Award-nominee is a dozen years into recovery from drug and alcohol addiction. Gregory writes about his wellness journey in his new cookbook, Everyone’s Table: Global Recipes for Modern Health. We talk with Gregory about his Haitian heritage, his early life cooking in New York City, and his desire to make restaurants safe, inclusive, equitable places to work.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guest:
Gregory Gourdet – Chef and author of Everyone’s Table: Global Recipes for Modern Health

Featured Recipes:
Watermelon-Berry Salad With Chile Dressing And Lots Of Herbs
Haitian Pineapple Upside-Down Cake

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> You probably know chef Gregory Gourdet from TV’s Top Chef. He was a finalist on the show, and he’s a frequent guest judge. What you might not know is that the James Beard Award-nominee is a dozen years into recovery from drug and alcohol addiction. Gregory writes about his wellness journey in his new cookbook, Everyone’s Table: Global Recipes for Modern Health. We talk with Gregory about his Haitian heritage, his early life cooking in New York City, and his desire to make restaurants safe, inclusive, equitable places to work.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guest:
Gregory Gourdet – Chef and author of Everyone’s Table: Global Recipes for Modern Health

Featured Recipes:
Watermelon-Berry Salad With Chile Dressing And Lots Of Herbs
Haitian Pineapple Upside-Down Cake

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Gregory Gourdet Everyone's Table recipes Top Chef Gregory Gourdet, Everyone's Table, recipes, Top Chef full 1 45 Connecticut Public Radio 76006082-4213-4dcc-a6a1-ad4200f3d081 76006082-4213-4dcc-a6a1-ad4200f3d081 Wed, 09 Jun 2021 18:00:00 +0000 2940 https://omny.fm/shows/seasoned/an-hour-with-chef-gregory-gourdet What Athletes Eat What Athletes Eat Hosts Marysol Castro and Chef Plum talk with Liz Wluka, Director of Sports Nutrition at UConn, about how athletes fuel their performance—both on the field and in the classroom—with food. She also dispels several nutrition myths bound to help us all make better informed food choices. Plus, former NFL safety-turned-personal trainer Stevie Brown describes his diet as a professional athlete vs. how he eats today. His advice for non-athletes is liberating and encouraging (i.e. "Do the mirror test. . .don't look at the scale.") And, Bianca Belair peels back the curtain and shares what it’s like to be an athlete and a WWE superstar.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guests:
Liz Wluka – Director of Sports Nutrition at the University of Connecticut (@FuelingHuskies)
Stevie Brown – Former NFL Player, Certified Personal Trainer
Bianca Belair – World Wrestling Entertainment (WWE) SmackDown Champion

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Hosts Marysol Castro and Chef Plum talk with Liz Wluka, Director of Sports Nutrition at UConn, about how athletes fuel their performance—both on the field and in the classroom—with food. She also dispels several nutrition myths bound to help us all make better informed food choices. Plus, former NFL safety-turned-personal trainer Stevie Brown describes his diet as a professional athlete vs. how he eats today. His advice for non-athletes is liberating and encouraging (i.e. "Do the mirror test. . .don't look at the scale.") And, Bianca Belair peels back the curtain and shares what it’s like to be an athlete and a WWE superstar.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guests:
Liz Wluka – Director of Sports Nutrition at the University of Connecticut (@FuelingHuskies)
Stevie Brown – Former NFL Player, Certified Personal Trainer
Bianca Belair – World Wrestling Entertainment (WWE) SmackDown Champion

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> UConn Stevie Brown Bianca Belair WWE NFL athletes nutrition healthy eating UConn, Stevie Brown, Bianca Belair, WWE, NFL, athletes, nutrition, healthy eating full 1 44 Connecticut Public Radio d55862d4-68c1-47d6-9f6a-ad3b014a97d6 d55862d4-68c1-47d6-9f6a-ad3b014a97d6 Thu, 03 Jun 2021 15:23:00 +0000 2940 https://omny.fm/shows/seasoned/what-athletes-eat Let's Get Grilling (Live) Let's Get Grilling (Live) Stick your nose outside this weekend, and you’ll likely smell burgers, steak, chicken or ribs cooking in backyards everywhere. This week on Seasoned: We’re live—and taking your calls about cooking with fire. Do you have a question about setting up a grill? Maybe you have a strong opinion about the optimum number of times to flip a burger. Let’s talk about it! Christian Stevenson, (aka DJ BBQ), is our guest for the hour. Born and raised in the states, he’s been living and “catertaining” in England, bringing great American barbecue to the British masses for most of his culinary career. He’s a YouTube star, a festival pit master, and the author of Fire Food and The Burger Book. He’s grilled A LOT of burgers in his day.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guest:
Christian Stevenson (aka DJ BBQ) – Author of Fire Food: The Ultimate BBQ Cookbook and The Burger Book.

Featured Recipes:
Lamb Burgers with Pineapple Salsa
Alabama White Sauce Chicken
DJ BBQ Burger
Baby Back Ribs with Szechuan Mopping Sauce
Fish & Chips Burger
The Ultimate Cheeseburger

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Stick your nose outside this weekend, and you’ll likely smell burgers, steak, chicken or ribs cooking in backyards everywhere. This week on Seasoned: We’re live—and taking your calls about cooking with fire. Do you have a question about setting up a grill? Maybe you have a strong opinion about the optimum number of times to flip a burger. Let’s talk about it! Christian Stevenson, (aka DJ BBQ), is our guest for the hour. Born and raised in the states, he’s been living and “catertaining” in England, bringing great American barbecue to the British masses for most of his culinary career. He’s a YouTube star, a festival pit master, and the author of Fire Food and The Burger Book. He’s grilled A LOT of burgers in his day.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guest:
Christian Stevenson (aka DJ BBQ) – Author of Fire Food: The Ultimate BBQ Cookbook and The Burger Book.

Featured Recipes:
Lamb Burgers with Pineapple Salsa
Alabama White Sauce Chicken
DJ BBQ Burger
Baby Back Ribs with Szechuan Mopping Sauce
Fish & Chips Burger
The Ultimate Cheeseburger

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Grilling Summer recipes Christian Stevenson DJ BBQ Burgers barbecue Grilling, Summer, recipes, Christian Stevenson, DJ BBQ, Burgers, barbecue full 1 43 Connecticut Public Radio 422bd450-687e-4d13-8fd8-ad34006adb36 422bd450-687e-4d13-8fd8-ad34006adb36 Thu, 27 May 2021 22:47:00 +0000 2906 https://omny.fm/shows/seasoned/lets-get-grilling-live A Preview Of Farmers’ Market Season 2021 A Preview Of Farmers’ Market Season 2021 Grab your tote bags and let’s head to the farmers’ market! This week on Seasoned, we bring you a preview of the 2021 farmers’ market season. Lori Cochran-Dougall offers a behind-the-scenes look at the Westport Farmers' Market, and we stroll through the Durham Farmers' Market as their season kicks off. We talk to market masters, local farmers and artisans, and the commissioner of our state’s Department of Agriculture, so you know what to expect this year—and what to look forward to.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.  

Guests:
Lori Cochran-Dougall – Executive Director, Westport Farmers’ Market in Westport, Conn.
Sue Shortt – Farmer/owner, Shortt’s Farm & Garden Center in Sandy Hook, Conn.
The Durham Farmers’ Market community* in Durham, Conn.
Bryan P. Hurlburt – Commissioner, Connecticut Department of Agriculture

*Special thanks to all the farmers and makers in Durham who shared their market with us: Jon Scagnelli, Jane Sibley, Ron Capozi, Chet DiMauro, Max DeMusis, Leah Gastler (violin), Cathy Wolco, Meadow Walk Farm, Portia Amendola, Nick Imbriglio, Maple Grove Farm, Killiam and Bassette Farmstead, Fabian Robinson, Gary Bullock, and Kathy Duffy (Sweet Sage Bakery).

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Grab your tote bags and let’s head to the farmers’ market! This week on Seasoned, we bring you a preview of the 2021 farmers’ market season. Lori Cochran-Dougall offers a behind-the-scenes look at the Westport Farmers' Market, and we stroll through the Durham Farmers' Market as their season kicks off. We talk to market masters, local farmers and artisans, and the commissioner of our state’s Department of Agriculture, so you know what to expect this year—and what to look forward to.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.  

Guests:
Lori Cochran-Dougall – Executive Director, Westport Farmers’ Market in Westport, Conn.
Sue Shortt – Farmer/owner, Shortt’s Farm & Garden Center in Sandy Hook, Conn.
The Durham Farmers’ Market community* in Durham, Conn.
Bryan P. Hurlburt – Commissioner, Connecticut Department of Agriculture

*Special thanks to all the farmers and makers in Durham who shared their market with us: Jon Scagnelli, Jane Sibley, Ron Capozi, Chet DiMauro, Max DeMusis, Leah Gastler (violin), Cathy Wolco, Meadow Walk Farm, Portia Amendola, Nick Imbriglio, Maple Grove Farm, Killiam and Bassette Farmstead, Fabian Robinson, Gary Bullock, and Kathy Duffy (Sweet Sage Bakery).

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]]> Connecticut farmers' markets spring summer farming food Connecticut, farmers' markets, spring, summer, farming, food full 1 42 Connecticut Public Radio aabeb072-f124-4851-9efb-ad2e00fe7f05 aabeb072-f124-4851-9efb-ad2e00fe7f05 Thu, 20 May 2021 16:54:00 +0000 2940 https://omny.fm/shows/seasoned/a-preview-of-farmers-market-season-2021 Anna Francese Gass + New Haven’s Sanctuary Kitchen (Rebroadcast) Anna Francese Gass + New Haven’s Sanctuary Kitchen (Rebroadcast) Anna Francese Gass is the author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Anna’s mother, an immigrant from Italy, is a phenomenal scratch cook. And although Anna trained at the French Culinary Institute and immersed herself in the world of food and recipe testing, she was embarrassed to admit that she didn't know how to make her mother’s meatballs. Heirloom Kitchen documents Anna’s effort to capture and master her mother’s unwritten recipes, as well as the treasured recipes of women from all over the world who resettled in America. It was a delicious and uplifting experience. Also this hour, a conversation with the women of Sanctuary Kitchen in New Haven. We’ll talk to Co-founder Sumiya Khan, Culinary Coordinator Carol Byer-Alcorace, and Sanctuary Kitchen Chef Rawaa Ghazi.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Anna Francese Gass - Author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women
Sumiya Khan – Co-founder and Program Manager of Sanctuary Kitchen in New Haven, Conn.
Rawaa Ghazi – Chef at Sanctuary Kitchen in New Haven, Conn.
Carol Byer-Alcorace – Culinary Coordinator at Sanctuary Kitchen in New Haven, Conn.

Features Recipes:
Gina's Brodo di Mama e Polpette (Meatballs with Tomato Sauce)
Safoi's Chicken Tagine
Maria's Sancocho (Meat Stew)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Anna Francese Gass is the author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Anna’s mother, an immigrant from Italy, is a phenomenal scratch cook. And although Anna trained at the French Culinary Institute and immersed herself in the world of food and recipe testing, she was embarrassed to admit that she didn't know how to make her mother’s meatballs. Heirloom Kitchen documents Anna’s effort to capture and master her mother’s unwritten recipes, as well as the treasured recipes of women from all over the world who resettled in America. It was a delicious and uplifting experience. Also this hour, a conversation with the women of Sanctuary Kitchen in New Haven. We’ll talk to Co-founder Sumiya Khan, Culinary Coordinator Carol Byer-Alcorace, and Sanctuary Kitchen Chef Rawaa Ghazi.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Anna Francese Gass - Author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women
Sumiya Khan – Co-founder and Program Manager of Sanctuary Kitchen in New Haven, Conn.
Rawaa Ghazi – Chef at Sanctuary Kitchen in New Haven, Conn.
Carol Byer-Alcorace – Culinary Coordinator at Sanctuary Kitchen in New Haven, Conn.

Features Recipes:
Gina's Brodo di Mama e Polpette (Meatballs with Tomato Sauce)
Safoi's Chicken Tagine
Maria's Sancocho (Meat Stew)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Anna Francese Gass Sanctuary Kitchen New Haven recipes Anna Francese Gass, Sanctuary Kitchen, New Haven, recipes full 1 41 Connecticut Public Radio 1e5127c7-844b-446d-b238-ad260013e131 1e5127c7-844b-446d-b238-ad260013e131 Thu, 13 May 2021 02:56:00 +0000 2940 https://omny.fm/shows/seasoned/anna-francese-gass-new-haven-s-sanctuary-kitchen-r Marina Marchese Of Red Bee Honey, Plus Huneebee Project + A Bee’s Knees Cocktail Marina Marchese Of Red Bee Honey, Plus Huneebee Project + A Bee’s Knees Cocktail When we think about our most prized local foods, honey is at the top of the list. This week on Seasoned, Marina Marchese of Red Bee Honey in Weston teaches us how honeybees make honey through their amazing coordination and communication. We also talk to Sarah Taylor, the founder of Huneebee Project, a social enterprise bringing beehives to community gardens and vacant green spaces in New Haven. Bee Instructor Sophia Lafargue and two teen beekeepers in the program share their experiences working with bees and making honey. Finally, two pros share a few delicious ways with honey, including of course, a classic Bees Knees cocktail.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.  

Guests:
Marina Marchese – Owner of Red Bee Honey in Weston, Conn. Marina is a backyard beekeeper and “honey sensory expert.” She’s the founder of the American Honey Tasting Society and the author of several books on beekeeping and honey; her latest is Honey for Dummies, which she co-wrote with Howland Blackiston.

Sarah Taylor – Founder and Executive Director, Huneebee Project in New Haven, Conn.

Alex Guzman – Bee Apprentice, Huneebee Project in New Haven, Conn.

Dillan Torres – Jr. Garden Site Manager, Huneebee Project in New Haven, Conn.

Sophia Lafargue – Bee Instructor, Huneebee Project in New Haven, Conn.

Gary “Fiveboys” Crone – Owner of The Ant Bar in Newtown, Conn.

Ani Robiana – Chef/Owner Ani’s Table

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> When we think about our most prized local foods, honey is at the top of the list. This week on Seasoned, Marina Marchese of Red Bee Honey in Weston teaches us how honeybees make honey through their amazing coordination and communication. We also talk to Sarah Taylor, the founder of Huneebee Project, a social enterprise bringing beehives to community gardens and vacant green spaces in New Haven. Bee Instructor Sophia Lafargue and two teen beekeepers in the program share their experiences working with bees and making honey. Finally, two pros share a few delicious ways with honey, including of course, a classic Bees Knees cocktail.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.  

Guests:
Marina Marchese – Owner of Red Bee Honey in Weston, Conn. Marina is a backyard beekeeper and “honey sensory expert.” She’s the founder of the American Honey Tasting Society and the author of several books on beekeeping and honey; her latest is Honey for Dummies, which she co-wrote with Howland Blackiston.

Sarah Taylor – Founder and Executive Director, Huneebee Project in New Haven, Conn.

Alex Guzman – Bee Apprentice, Huneebee Project in New Haven, Conn.

Dillan Torres – Jr. Garden Site Manager, Huneebee Project in New Haven, Conn.

Sophia Lafargue – Bee Instructor, Huneebee Project in New Haven, Conn.

Gary “Fiveboys” Crone – Owner of The Ant Bar in Newtown, Conn.

Ani Robiana – Chef/Owner Ani’s Table

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Connecticut New Haven honey Marina Marchese Red Bee Honey Huneebee Project bees Connecticut, New Haven, honey, Marina Marchese, Red Bee Honey, Huneebee Project, bees full 1 40 Connecticut Public Radio be8331f9-81c3-406e-8475-ad1f01598898 be8331f9-81c3-406e-8475-ad1f01598898 Thu, 06 May 2021 13:41:00 +0000 2940 https://omny.fm/shows/seasoned/marina-marchese-of-red-bee-honey-plus-huneebee-pro Remembering Gary Bimonte of Pepe’s + More CT Pizza Pride Remembering Gary Bimonte of Pepe’s + More CT Pizza Pride The pizza community in New Haven and beyond mourns the loss of pizza maker Gary Bimonte. Gary was the grandson of Frank Pepe and a third-generation co-owner of Frank Pepe Pizzeria Napoletana. Do you have a story to share about Gary or are you a loyal Pepe’s pizza fan? Colin Caplan, pizza historian and the producer of the documentary Pizza: A Love Story, joins us live to celebrate Gary’s life. Share your remembrances of Gary or growing up eating New Haven pizza. We also talk about the bill designating pizza the official state food of Connecticut.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. Gene Amatruda and Carmen Baskauf contributed to this show. 

Guest:
Colin Caplan – author of Pizza in New Haven and producer of Pizza, A Love Story. Colin is also an owner of Elm City Party Bike and owner/culinary tour guide at Taste of New Haven.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> The pizza community in New Haven and beyond mourns the loss of pizza maker Gary Bimonte. Gary was the grandson of Frank Pepe and a third-generation co-owner of Frank Pepe Pizzeria Napoletana. Do you have a story to share about Gary or are you a loyal Pepe’s pizza fan? Colin Caplan, pizza historian and the producer of the documentary Pizza: A Love Story, joins us live to celebrate Gary’s life. Share your remembrances of Gary or growing up eating New Haven pizza. We also talk about the bill designating pizza the official state food of Connecticut.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. Gene Amatruda and Carmen Baskauf contributed to this show. 

Guest:
Colin Caplan – author of Pizza in New Haven and producer of Pizza, A Love Story. Colin is also an owner of Elm City Party Bike and owner/culinary tour guide at Taste of New Haven.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Pepe's Pizza New Haven Colin Caplan Gary Bimonte pizza Pepe's Pizza, New Haven, Colin Caplan, Gary Bimonte, pizza full 1 39 Connecticut Public Radio 937cdce4-a0a8-4922-8fdb-ad1901082d1b 937cdce4-a0a8-4922-8fdb-ad1901082d1b Fri, 30 Apr 2021 03:12:00 +0000 2857 https://omny.fm/shows/seasoned/remembering-gary-bimonte-of-pepe-s-more-ct-pizza-p No-Recipe Recipes With Sam Sifton No-Recipe Recipes With Sam Sifton Part of the joy of cooking comes from winging it. Sam Sifton of The New York Times and New York Times Cooking joins us to talk about ways home cooks can rely less on recipes and more on skill. You can cook! And you don’t always need a recipe. Sam’s got a career’s worth of tips to offer and plenty of guidance for pulling meals together from a simple ingredients list, no measurements, and the freedom to substitute anything you like.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Sam Sifton - Assistant Managing Editor at The New York Times and the Founding Editor of New York Times Cooking. Sam is the author of No-Recipe Recipes.

Featured Recipes:
Meatloaf
Smashed Potatoes with Bacon, Cheddar and Greens
Seared Scallops with Parsley Salad

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Part of the joy of cooking comes from winging it. Sam Sifton of The New York Times and New York Times Cooking joins us to talk about ways home cooks can rely less on recipes and more on skill. You can cook! And you don’t always need a recipe. Sam’s got a career’s worth of tips to offer and plenty of guidance for pulling meals together from a simple ingredients list, no measurements, and the freedom to substitute anything you like.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Sam Sifton - Assistant Managing Editor at The New York Times and the Founding Editor of New York Times Cooking. Sam is the author of No-Recipe Recipes.

Featured Recipes:
Meatloaf
Smashed Potatoes with Bacon, Cheddar and Greens
Seared Scallops with Parsley Salad

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Sam Sifton recipes cooking New York Times Sam Sifton, recipes, cooking, New York Times full 1 38 Connecticut Public Radio 8ea5cf76-2ed8-44ec-bf55-ad12000dd534 8ea5cf76-2ed8-44ec-bf55-ad12000dd534 Thu, 22 Apr 2021 15:31:00 +0000 2940 https://omny.fm/shows/seasoned/no-recipe-recipes-with-sam-sifton A Look Back At Some Of Our Favorite Guests A Look Back At Some Of Our Favorite Guests This week: some of our all-time favorite interviews to date. You’ll hear selections from our conversations with Ina Garten, Marcus Samuelsson, and Connecticut’s own vegan chef Chrissy Tracey and pizza historian Colin Caplan.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Ina Garten - New York Times bestselling author and the James Beard Award-winning host of Barefoot Contessa, which has won three Emmy Awards and airs on the Food Network. Ina is the author of 12 cookbooks. Her latest is Modern Comfort Food.

Marcus Samuelsson – Chef, restaurateur, TV host, and author of The Rise: Black Cooks and the Soul Of American Food.

Chrissy Tracey – Owner of Chrissy’s, a plant-based catering company, and Vegan Vibes Meal Prep. She’s also a video host for the Bon Appétit Test Kitchen series.

Colin Caplan – author of Pizza in New Haven and producer of Pizza, A Love Story. Colin is also an owner of Elm City Party Bike and owner/culinary tour guide at Taste of New Haven.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This week: some of our all-time favorite interviews to date. You’ll hear selections from our conversations with Ina Garten, Marcus Samuelsson, and Connecticut’s own vegan chef Chrissy Tracey and pizza historian Colin Caplan.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Ina Garten - New York Times bestselling author and the James Beard Award-winning host of Barefoot Contessa, which has won three Emmy Awards and airs on the Food Network. Ina is the author of 12 cookbooks. Her latest is Modern Comfort Food.

Marcus Samuelsson – Chef, restaurateur, TV host, and author of The Rise: Black Cooks and the Soul Of American Food.

Chrissy Tracey – Owner of Chrissy’s, a plant-based catering company, and Vegan Vibes Meal Prep. She’s also a video host for the Bon Appétit Test Kitchen series.

Colin Caplan – author of Pizza in New Haven and producer of Pizza, A Love Story. Colin is also an owner of Elm City Party Bike and owner/culinary tour guide at Taste of New Haven.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Ina Garten Marcus Samuelsson Chrissy Tracey Colin Caplan Connecticut New Haven pizza vegan Ina Garten, Marcus Samuelsson, Chrissy Tracey, Colin Caplan, Connecticut, New Haven, pizza, vegan full 1 37 Connecticut Public Radio cab9549e-4b86-41ad-beff-ad0a00f874c6 cab9549e-4b86-41ad-beff-ad0a00f874c6 Thu, 15 Apr 2021 14:51:00 +0000 2940 https://omny.fm/shows/seasoned/a-look-back-at-some-of-our-favorite-guests All About Tea: History, Blending + Cooking With Tea All About Tea: History, Blending + Cooking With Tea Second only to water, tea is the most consumed beverage in the world. But for something we drink so much, we know surprisingly little about it. This week on Seasoned, we learn about tea from local experts. We talk to two tea importers in the state about what tea is, the characteristics of different types of teas, and how to savor the experience of drinking great tea. Plus, we talk to two herbal tea farmers about the benefits of herbal tea, as well as chefs who incorporate tea into their cooking.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Zshekinah Collier and Joseph Vazquez contributed to this show. Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Philip Parda – Co-owner of Savvy Tea Gourmet in Madison, Conn. (You can sign up for online tea tastings here). 
Jim Harron Jr. – Co-owner of Simpson & Vail in Brookfield, Conn.
Stacey Wood and David Soule – Co-owners of Whole Harmony Farm in Higganum, Conn.
Tom Kaldy – Executive chef, The Charles in Old Wethersfield
Cheryl Stair – Chef/owner of Art of Eating in Bridgehampton, NY.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Second only to water, tea is the most consumed beverage in the world. But for something we drink so much, we know surprisingly little about it. This week on Seasoned, we learn about tea from local experts. We talk to two tea importers in the state about what tea is, the characteristics of different types of teas, and how to savor the experience of drinking great tea. Plus, we talk to two herbal tea farmers about the benefits of herbal tea, as well as chefs who incorporate tea into their cooking.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Zshekinah Collier and Joseph Vazquez contributed to this show. Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Philip Parda – Co-owner of Savvy Tea Gourmet in Madison, Conn. (You can sign up for online tea tastings here). 
Jim Harron Jr. – Co-owner of Simpson & Vail in Brookfield, Conn.
Stacey Wood and David Soule – Co-owners of Whole Harmony Farm in Higganum, Conn.
Tom Kaldy – Executive chef, The Charles in Old Wethersfield
Cheryl Stair – Chef/owner of Art of Eating in Bridgehampton, NY.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> tea connecticut tea shops tea farming herbal tea drinks tea, connecticut tea shops, tea farming, herbal tea, drinks full 1 36 Connecticut Public Radio 65eb63e8-ae0a-4d53-9d99-ad0400e3db20 65eb63e8-ae0a-4d53-9d99-ad0400e3db20 Thu, 08 Apr 2021 15:36:00 +0000 2940 https://omny.fm/shows/seasoned/all-about-tea-history-blending-cooking-with-tea Julia Turshen’s Simply Julia + Cooking For The Clergy Julia Turshen’s Simply Julia + Cooking For The Clergy Beloved food writer and activist Julia Turshen talks with us about her new cookbook, Simply Julia, which describes her efforts to disentangle herself from diet culture and emerge a more centered, mindful eater. When her wife, Grace, was diagnosed with Type 1 diabetes, it changed the way Julia cooked forever. Now the couple enjoy Julia's "healthy comfort food," and we can, too. We learn that comfort food is less about carbs and cheese and more about feeling nourished and cared for. Also this hour, we talk to two chefs who cook for clergy in Connecticut and find out what's on their Easter menus.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Julia Turshen – Food writer and activist. Julia is the author of Small Victories, Feed the Resistance, and Now & Again. Her latest book is Simply Julia: 110 Easy Recipes for Healthy Comfort Food.

Gordon Losey – Executive Chef and Conference Manager at the Pastoral Center, Central Service Offices of the Roman Catholic Archdiocese of Hartford.

David Makar – Food Service Director at the Sacred Heart Manor, serving the retired Sisters of the Apostles of the Sacred Heart of Jesus in Hamden.

Featured Recipes:
Ricotta + Potato Chip Fish Cakes with Peas
Sticky Chicken
Breakfast Nachos

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Beloved food writer and activist Julia Turshen talks with us about her new cookbook, Simply Julia, which describes her efforts to disentangle herself from diet culture and emerge a more centered, mindful eater. When her wife, Grace, was diagnosed with Type 1 diabetes, it changed the way Julia cooked forever. Now the couple enjoy Julia's "healthy comfort food," and we can, too. We learn that comfort food is less about carbs and cheese and more about feeling nourished and cared for. Also this hour, we talk to two chefs who cook for clergy in Connecticut and find out what's on their Easter menus.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Julia Turshen – Food writer and activist. Julia is the author of Small Victories, Feed the Resistance, and Now & Again. Her latest book is Simply Julia: 110 Easy Recipes for Healthy Comfort Food.

Gordon Losey – Executive Chef and Conference Manager at the Pastoral Center, Central Service Offices of the Roman Catholic Archdiocese of Hartford.

David Makar – Food Service Director at the Sacred Heart Manor, serving the retired Sisters of the Apostles of the Sacred Heart of Jesus in Hamden.

Featured Recipes:
Ricotta + Potato Chip Fish Cakes with Peas
Sticky Chicken
Breakfast Nachos

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Julia Turshen Julia Turshen full 1 35 Connecticut Public Radio 7cfd7f27-4d8a-4eb0-9f31-acfb01429e25 7cfd7f27-4d8a-4eb0-9f31-acfb01429e25 Wed, 31 Mar 2021 22:47:00 +0000 2940 https://omny.fm/shows/seasoned/julia-turshen-s-simply-julia-cooking-for-the-clerg Ring In Spring With Local Farmer Patti Popp (LIVE) Ring In Spring With Local Farmer Patti Popp (LIVE) Connecticut farmer Patti Popp of Sport Hill Farm in Easton joins us live—and we take your calls about planting and cooking the harbingers of spring: asparagus, peas, new potatoes, ramps, and garlic scapes—everybody wonders what to do with garlic scapes! We invite you to shout out your local farms and farmers, too. Farming is unbelievably hard work and we want to celebrate their efforts to bring local, healthy food to communities all over the state. Have you started your seeds yet? If your living room is overrun with heat pads and plant lamps, we want to hear from you. What are you looking forward to cooking most? We want to know.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Patti Popp – Co-owner and farmer, Sport Hill Farm in Easton, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Connecticut farmer Patti Popp of Sport Hill Farm in Easton joins us live—and we take your calls about planting and cooking the harbingers of spring: asparagus, peas, new potatoes, ramps, and garlic scapes—everybody wonders what to do with garlic scapes! We invite you to shout out your local farms and farmers, too. Farming is unbelievably hard work and we want to celebrate their efforts to bring local, healthy food to communities all over the state. Have you started your seeds yet? If your living room is overrun with heat pads and plant lamps, we want to hear from you. What are you looking forward to cooking most? We want to know.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Patti Popp – Co-owner and farmer, Sport Hill Farm in Easton, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Sport Hill Farm Connecticut Patti Popp Spring Cooking Farming Gardening Vegetables Sport Hill Farm, Connecticut, Patti Popp, Spring, Cooking, Farming, Gardening, Vegetables full 1 34 Connecticut Public Radio 7257541a-d60a-4cc5-8d26-acf600327034 7257541a-d60a-4cc5-8d26-acf600327034 Fri, 26 Mar 2021 02:32:00 +0000 2868 https://omny.fm/shows/seasoned/ring-in-spring-with-local-farmer-patti-popp-live Chef Chrissy Tracey + Women On Food Chef Chrissy Tracey + Women On Food Get to know local chef and entrepreneur Chrissy Tracey. Chrissy owns a catering company, a healthy meal-prep service, and she’s just been hired by Bon Appétit to host cooking videos for their Test Kitchen series. We talk with Chrissy about what inspires her cooking and her quest to perfect the vegan pizza. She’s working on it! Plus, Charlotte Druckman’s anthology, Women On Food, amplifies the voices of women chefs and food writers. The anthology includes essays, interviews, and Q&As from more than 100 writers, chefs, critics, and TV stars. . .all women in the food world whose experiences truly run the gamut.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Zshekinah Collier and Joseph Vazquez contributed to this show. Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Chrissy Tracey – Owner of Chrissy’s, a plant-based catering company, and Vegan Vibes Meal Prep. She’s also a video host for the Bon Appétit Test Kitchen series.

Charlotte Druckman – Journalist, food writer, and creator of Food52’s Tournament of Cookbooks (a.k.a. The Piglet). She’s the author (and co-author) of several cookbooks, and the editor of the anthology Women On Food.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Get to know local chef and entrepreneur Chrissy Tracey. Chrissy owns a catering company, a healthy meal-prep service, and she’s just been hired by Bon Appétit to host cooking videos for their Test Kitchen series. We talk with Chrissy about what inspires her cooking and her quest to perfect the vegan pizza. She’s working on it! Plus, Charlotte Druckman’s anthology, Women On Food, amplifies the voices of women chefs and food writers. The anthology includes essays, interviews, and Q&As from more than 100 writers, chefs, critics, and TV stars. . .all women in the food world whose experiences truly run the gamut.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Zshekinah Collier and Joseph Vazquez contributed to this show. Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Chrissy Tracey – Owner of Chrissy’s, a plant-based catering company, and Vegan Vibes Meal Prep. She’s also a video host for the Bon Appétit Test Kitchen series.

Charlotte Druckman – Journalist, food writer, and creator of Food52’s Tournament of Cookbooks (a.k.a. The Piglet). She’s the author (and co-author) of several cookbooks, and the editor of the anthology Women On Food.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Chrissy Tracey Bon Appétit Charlotte Druckman Women's History Women On Food Vegan cooking chefs Chrissy Tracey, Bon Appétit, Charlotte Druckman, Women's History, Women On Food, Vegan, cooking, chefs full 1 33 Connecticut Public Radio c9118f1b-8b39-4749-9634-acef01020b4d c9118f1b-8b39-4749-9634-acef01020b4d Thu, 18 Mar 2021 15:56:00 +0000 2940 https://omny.fm/shows/seasoned/chef-chrissy-tracey-women-on-food Fighting Food Insecurity + 12-Year-Old Baking Star Fighting Food Insecurity + 12-Year-Old Baking Star Hunger is a problem that can be solved. This hour, we talk to people devoted to ending food insecurity. Jason Jakubowski, president and CEO of Connecticut Food Bank/Foodshare, joins us to talk about the ways the organization has mobilized to feed the more than 540,000 people at risk of hunger in our state. We’ll also talk to two organizers of Middletown Community Fridge, a project of the Middletown Mutual Aid Collective. What are the challenges of starting a grass-roots community fridge? And finally, did you catch West Hartford’s own Sam Occhiogrosso on Food Network’s Kids Baking Championship last year? We want to celebrate this 12-year-old baking star who proved 2020 wasn’t all bad.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Jason Jakubowski – President and CEO of Connecticut Food Bank/Foodshare
Maya Gomberg – Organizer of Middletown Community Fridge,
Kirk Hart – Organizer of Middletown Community Fridge
(You can contact the Middletown Mutual Aid Collective via email: middletownmutualaid@gmail.com)
Sam Occhiogrosso – Kid baker from West Hartford, Season 8 Runner-Up on Food Network's Kids Baking Championship (@sambakesthecakes on Instagram)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Hunger is a problem that can be solved. This hour, we talk to people devoted to ending food insecurity. Jason Jakubowski, president and CEO of Connecticut Food Bank/Foodshare, joins us to talk about the ways the organization has mobilized to feed the more than 540,000 people at risk of hunger in our state. We’ll also talk to two organizers of Middletown Community Fridge, a project of the Middletown Mutual Aid Collective. What are the challenges of starting a grass-roots community fridge? And finally, did you catch West Hartford’s own Sam Occhiogrosso on Food Network’s Kids Baking Championship last year? We want to celebrate this 12-year-old baking star who proved 2020 wasn’t all bad.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Jason Jakubowski – President and CEO of Connecticut Food Bank/Foodshare
Maya Gomberg – Organizer of Middletown Community Fridge,
Kirk Hart – Organizer of Middletown Community Fridge
(You can contact the Middletown Mutual Aid Collective via email: middletownmutualaid@gmail.com)
Sam Occhiogrosso – Kid baker from West Hartford, Season 8 Runner-Up on Food Network's Kids Baking Championship (@sambakesthecakes on Instagram)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> food insecurity Connecticut Food Network Kids Baking Championship Jason Jakubowski Sam Occhiogrosso Middletoen Community Fridge Mutual Aid food insecurity, Connecticut, Food Network, Kids Baking Championship, Jason Jakubowski, Sam Occhiogrosso, Middletoen Community Fridge, Mutual Aid full 1 32 Connecticut Public Radio e1745ce4-e4b8-4ce1-9f9b-ace7018667f2 e1745ce4-e4b8-4ce1-9f9b-ace7018667f2 Thu, 11 Mar 2021 15:35:00 +0000 2940 https://omny.fm/shows/seasoned/fighting-food-insecurity-12-year-old-baking-star Anna Francese Gass + New Haven’s Sanctuary Kitchen Anna Francese Gass + New Haven’s Sanctuary Kitchen Anna Francese Gass is the author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Anna’s mother, an immigrant from Italy, is a phenomenal scratch cook. And although Anna trained at the French Culinary Institute and immersed herself in the world of food and recipe testing, she was embarrassed to admit that she didn't know how to make her mother’s meatballs. Heirloom Kitchen documents Anna’s effort to capture and master her mother’s unwritten recipes, as well as the treasured recipes of women from all over the world who resettled in America. It was a delicious and uplifting experience. Also this hour, a conversation with the women of Sanctuary Kitchen in New Haven. We’ll talk to Co-founder Sumiya Khan, Culinary Coordinator Carol Byer-Alcorace, and Sanctuary Kitchen Chef Rawaa Ghazi.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Anna Francese Gass - Author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women
Sumiya Khan – Co-founder of Sanctuary Kitchen in New Haven, Conn.
Rawaa Ghazi – Chef at Sanctuary Kitchen in New Haven, Conn.
Carol Byer-Alcorace – Culinary coordinator at Sanctuary Kitchen in New Haven, Conn.

Features Recipes:
Gina's Brodo di Mama e Polpette (Meatballs with Tomato Sauce)
Safoi's Chicken Tagine
Maria's Sancocho (Meat Stew)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Anna Francese Gass is the author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Anna’s mother, an immigrant from Italy, is a phenomenal scratch cook. And although Anna trained at the French Culinary Institute and immersed herself in the world of food and recipe testing, she was embarrassed to admit that she didn't know how to make her mother’s meatballs. Heirloom Kitchen documents Anna’s effort to capture and master her mother’s unwritten recipes, as well as the treasured recipes of women from all over the world who resettled in America. It was a delicious and uplifting experience. Also this hour, a conversation with the women of Sanctuary Kitchen in New Haven. We’ll talk to Co-founder Sumiya Khan, Culinary Coordinator Carol Byer-Alcorace, and Sanctuary Kitchen Chef Rawaa Ghazi.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Anna Francese Gass - Author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women
Sumiya Khan – Co-founder of Sanctuary Kitchen in New Haven, Conn.
Rawaa Ghazi – Chef at Sanctuary Kitchen in New Haven, Conn.
Carol Byer-Alcorace – Culinary coordinator at Sanctuary Kitchen in New Haven, Conn.

Features Recipes:
Gina's Brodo di Mama e Polpette (Meatballs with Tomato Sauce)
Safoi's Chicken Tagine
Maria's Sancocho (Meat Stew)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Anna Francese Gass Heirloom Kitchen recipes Sanctuary Kitchen New Haven cooking Anna Francese Gass, Heirloom Kitchen, recipes, Sanctuary Kitchen, New Haven, cooking full 1 31 Connecticut Public Radio 62c424a8-9bfd-497c-bd8d-ace100f3311d 62c424a8-9bfd-497c-bd8d-ace100f3311d Thu, 04 Mar 2021 18:01:00 +0000 2940 https://omny.fm/shows/seasoned/anna-francese-gass-new-haven-s-sanctuary-kitchen What’s Brewing This Winter At Connecticut’s Craft Breweries What’s Brewing This Winter At Connecticut’s Craft Breweries Who needs a hot toddy when Connecticut breweries are making such great winter brews? Who is crafting your favorite beer in the state right now? Like many restaurants, local breweries have found ways to bring their beers to you safely. Let’s celebrate them. This week on Seasoned, we’re live with the master brewer from Black Hog Brewing in Oxford and New Haven, Tyler Jones. Tyler talks with us about ales, pilsners, IPAs, and more. Are you a fan of sours? God bless you. Have you tried a hoppy IPA somewhere that blew your mind? Don’t keep it a secret. "Lady Lager" brewer Alisa Bowens-Mercado, owner of Rhythm Brewing Co. in New Haven, shares a bit of her beer journey as well. She’s a pioneer in the state.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Tyler Jones – Master brewer, Black Hog Brewing (locations in Oxford and New Haven, Conn.)
Alisa Bowens-Mercado – Owner and brewer, Rhythm Brewing Co. in New Haven, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Who needs a hot toddy when Connecticut breweries are making such great winter brews? Who is crafting your favorite beer in the state right now? Like many restaurants, local breweries have found ways to bring their beers to you safely. Let’s celebrate them. This week on Seasoned, we’re live with the master brewer from Black Hog Brewing in Oxford and New Haven, Tyler Jones. Tyler talks with us about ales, pilsners, IPAs, and more. Are you a fan of sours? God bless you. Have you tried a hoppy IPA somewhere that blew your mind? Don’t keep it a secret. "Lady Lager" brewer Alisa Bowens-Mercado, owner of Rhythm Brewing Co. in New Haven, shares a bit of her beer journey as well. She’s a pioneer in the state.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Tyler Jones – Master brewer, Black Hog Brewing (locations in Oxford and New Haven, Conn.)
Alisa Bowens-Mercado – Owner and brewer, Rhythm Brewing Co. in New Haven, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Connecticut beer breweries Tyler Jones Alisa Bowens-Mercado Black Hog Brewing Rhythm Brewing Co. Connecticut, beer, breweries, Tyler Jones, Alisa Bowens-Mercado, Black Hog Brewing, Rhythm Brewing Co. full 1 30 Connecticut Public Radio c7b82633-8ab1-4b61-bc90-acd9011bd4c0 c7b82633-8ab1-4b61-bc90-acd9011bd4c0 Fri, 26 Feb 2021 04:22:00 +0000 2806 https://omny.fm/shows/seasoned/what-s-brewing-this-winter-at-connecticut-s-craft Marcus Samuelsson Shines A Light On Black Excellence In The Food World Marcus Samuelsson Shines A Light On Black Excellence In The Food World Acclaimed chef and TV star Marcus Samuelsson’s latest book, The Rise: Black Cooks and the Soul of American Food, celebrates Black excellence in the food world. This week on Seasoned: A conversation about what motivated Marcus to write The Rise, which is so much more than a cookbook. Marcus and co-author Osayi Endolyn profile chefs, writers, historians and activists. Of course, we get into some recipes from the book, too.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Marcus Samuelsson – Chef, restaurateur, TV host, and author of The Rise: Black Cooks and the Soul Of American Food.

Featured Recipes:
Leah Chase Gumbo
Rodney Scott’s Ribs with Baked Cowpeas
Broken Rice Peanut Seafood Stew

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Acclaimed chef and TV star Marcus Samuelsson’s latest book, The Rise: Black Cooks and the Soul of American Food, celebrates Black excellence in the food world. This week on Seasoned: A conversation about what motivated Marcus to write The Rise, which is so much more than a cookbook. Marcus and co-author Osayi Endolyn profile chefs, writers, historians and activists. Of course, we get into some recipes from the book, too.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Marcus Samuelsson – Chef, restaurateur, TV host, and author of The Rise: Black Cooks and the Soul Of American Food.

Featured Recipes:
Leah Chase Gumbo
Rodney Scott’s Ribs with Baked Cowpeas
Broken Rice Peanut Seafood Stew

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Marcus Samuelsson Osayi Endolyn The Rise Black Excellence recipes cookbooks Marcus Samuelsson, Osayi Endolyn, The Rise, Black Excellence, recipes, cookbooks full 1 29 Connecticut Public Radio 78e0a32b-522c-4fd0-8306-acd301078af7 78e0a32b-522c-4fd0-8306-acd301078af7 Thu, 18 Feb 2021 16:51:00 +0000 2940 https://omny.fm/shows/seasoned/marcus-samuelsson-shines-a-light-on-black-excellen Exquisite Milk Makes Exquisite Chocolate, A New Local Vineyard + Hot Cocoa Bombs Exquisite Milk Makes Exquisite Chocolate, A New Local Vineyard + Hot Cocoa Bombs Love is in the air. Where is your favorite romantic restaurant in the state? Marysol Castro and Chef Plum share their picks and shout-out your recommendations from CT Public’s Instagram. Craving chocolate? At Thorncrest Farm and Milk House Chocolates, you’ll find some of the most swoon worthy chocolate on the planet—never mind the state. And it all starts with the cows on this working dairy farm in Goshen. Kimberly Thorn, co-owner of the farm and its chief chocolatier, talks with us about how prioritizing the health and well-being of their cows produces an exquisite chocolate. Plus, she offers tips for tasting and tells Chef Plum exactly what he should put in the heart-shaped box he’s planning for his wife. Plus, need a romantic idea for date night during a pandemic? Chef Plum visits Aquila’s Nest Vineyards in Newtown, where the inside is eclectic and artsy, and the outside is cozy with fire pits. One more chocolate treat we couldn’t resist—have you had a hot chocolate bomb yet? Southington chocolate maker Rosie Mariano of Rosie’s Royal Chocolates talks with us about this very tasty trend.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Kimberly Thorn – Farmer and chocolatier at Thorncrest Farm and Milk House Chocolates in Goshen, Conn.
Neviana Zhgaba – Co-Owner of Aquila’s Nest Vineyard in Newtown, Conn.
Rosie Mariano – Owner and chocolatier at Rosie’s Royal Chocolates in the Factory Square Building in Southington, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Love is in the air. Where is your favorite romantic restaurant in the state? Marysol Castro and Chef Plum share their picks and shout-out your recommendations from CT Public’s Instagram. Craving chocolate? At Thorncrest Farm and Milk House Chocolates, you’ll find some of the most swoon worthy chocolate on the planet—never mind the state. And it all starts with the cows on this working dairy farm in Goshen. Kimberly Thorn, co-owner of the farm and its chief chocolatier, talks with us about how prioritizing the health and well-being of their cows produces an exquisite chocolate. Plus, she offers tips for tasting and tells Chef Plum exactly what he should put in the heart-shaped box he’s planning for his wife. Plus, need a romantic idea for date night during a pandemic? Chef Plum visits Aquila’s Nest Vineyards in Newtown, where the inside is eclectic and artsy, and the outside is cozy with fire pits. One more chocolate treat we couldn’t resist—have you had a hot chocolate bomb yet? Southington chocolate maker Rosie Mariano of Rosie’s Royal Chocolates talks with us about this very tasty trend.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Kimberly Thorn – Farmer and chocolatier at Thorncrest Farm and Milk House Chocolates in Goshen, Conn.
Neviana Zhgaba – Co-Owner of Aquila’s Nest Vineyard in Newtown, Conn.
Rosie Mariano – Owner and chocolatier at Rosie’s Royal Chocolates in the Factory Square Building in Southington, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> chocolate Valentine's Day Thorncrest Farm hot chocolate bombs Connecticut wine vineyards chocolate, Valentine's Day, Thorncrest Farm, hot chocolate bombs, Connecticut, wine, vineyards full 1 28 Connecticut Public Radio 7a181916-3f69-4424-9785-accc01158469 7a181916-3f69-4424-9785-accc01158469 Thu, 11 Feb 2021 18:10:00 +0000 2940 https://omny.fm/shows/seasoned/exquisite-milk-makes-exquisite-chocolate-a-new-loc An Hour With Hawa Hassan An Hour With Hawa Hassan South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea—do you know the predominant flavors of the eight countries that make up the backbone of the spice trade? Likely not. Hawa Hassan and co-author Julia Turshen are changing that through their book, In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. This hour: a conversation with Hawa Hassan. The Somali-born cook, entrepreneur, and now cookbook author shares recipes from the book as well as a bit of her own journey from child refugee in Kenya to small-batch sauce maker in Brooklyn. What do we mean when we talk about global cuisine? It’s time to add African cooking and flavors to the conversation.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Hawa Hassan – Entrepreneur and author of In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean.

Featured Recipes:
Sukuma Wiki (Greens and Tomatoes)
Zanzibar Pilau (Rice Pilaf)
Kicha Fit Fit (Torn Flatbread with Spiced Yogurt)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea—do you know the predominant flavors of the eight countries that make up the backbone of the spice trade? Likely not. Hawa Hassan and co-author Julia Turshen are changing that through their book, In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. This hour: a conversation with Hawa Hassan. The Somali-born cook, entrepreneur, and now cookbook author shares recipes from the book as well as a bit of her own journey from child refugee in Kenya to small-batch sauce maker in Brooklyn. What do we mean when we talk about global cuisine? It’s time to add African cooking and flavors to the conversation.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Hawa Hassan – Entrepreneur and author of In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean.

Featured Recipes:
Sukuma Wiki (Greens and Tomatoes)
Zanzibar Pilau (Rice Pilaf)
Kicha Fit Fit (Torn Flatbread with Spiced Yogurt)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Hawa Hassan In Bibi's Kitchen recipes cookbooks East Africa global cuisine Hawa Hassan, In Bibi's Kitchen, recipes, cookbooks, East Africa, global cuisine full 1 27 Connecticut Public Radio 501fdbec-bf4e-4a97-adc1-acc501101e3e 501fdbec-bf4e-4a97-adc1-acc501101e3e Thu, 04 Feb 2021 17:14:00 +0000 2940 https://omny.fm/shows/seasoned/an-hour-with-hawa-hassan Seasoned Live: Best Take-Out In Connecticut Seasoned Live: Best Take-Out In Connecticut Connecticut restaurants have been honing their take-out game for a year, and it’s high-time we celebrate the spots that have really given us something to look forward to each week. This week on Seasoned: the best take-out in the state. Leeanne Griffin, Food and Consumer Reporter at Hearst Connecticut Media, joins Marysol Castro and Chef Plum to dish about the restaurant beat (is there a better job?) and take listeners’ calls about take-out food in Connecticut. Leeanne has covered the local restaurant scene for more than a decade. She knows where all the gems are. We invite listeners to call us and shout-out their favorite restaurants, those tried-and-true take-out joints, the mom-and-pop shops that never disappoint. Where is your favorite take-out?

NOTE: This show aired live at 3:00 pm on Thursday, January 28. Visit our show page for a listing of Leeanne's and our (many) callers' take-out recommendations. 

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Leeanne Griffin – Food and Consumer Reporter at Hearst Connecticut Media (@LGriffinCT)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Connecticut restaurants have been honing their take-out game for a year, and it’s high-time we celebrate the spots that have really given us something to look forward to each week. This week on Seasoned: the best take-out in the state. Leeanne Griffin, Food and Consumer Reporter at Hearst Connecticut Media, joins Marysol Castro and Chef Plum to dish about the restaurant beat (is there a better job?) and take listeners’ calls about take-out food in Connecticut. Leeanne has covered the local restaurant scene for more than a decade. She knows where all the gems are. We invite listeners to call us and shout-out their favorite restaurants, those tried-and-true take-out joints, the mom-and-pop shops that never disappoint. Where is your favorite take-out?

NOTE: This show aired live at 3:00 pm on Thursday, January 28. Visit our show page for a listing of Leeanne's and our (many) callers' take-out recommendations. 

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Leeanne Griffin – Food and Consumer Reporter at Hearst Connecticut Media (@LGriffinCT)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Connecticut restaurants Leeanne Griffin take-out Connecticut, restaurants, Leeanne Griffin, take-out full 1 26 Connecticut Public Radio a8dd34b1-01d7-481c-b717-acbc0160ecce a8dd34b1-01d7-481c-b717-acbc0160ecce Fri, 29 Jan 2021 04:06:00 +0000 2826 https://omny.fm/shows/seasoned/seasoned-live-best-take-out-in-connecticut Great Cooking Starts With An Onion Great Cooking Starts With An Onion Ask any chef or home cook what ingredient they can’t live without, and we bet they’ll say onions. So many delicious things start with cooking onions. Onions are the foundation of the world’s great cuisines. In this episode, we celebrate the onion. . .the most essential ingredient in the kitchen. Kate Winslow, author of the book Onions Etcetera, shares recipes and onion wisdom. Plus, we talk with Sefra Alexandra, aka The Seed Huntress, about her quest to revive the Southport Globe Onion. She’s an agroecologist and ethnobotantist who has dedicated her life to seed saving and preserving the genetic biodiversity of the food we eat. You haven't met anyone more passionate about seeds and onions in Connecticut. And finally, we dive into the crop’s notable history in Westport during the Civil War with historian Ramin Ganeshram, and Chef Plum shares his riff on a first-year culinary school classic: French Onion Soup.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Kate Winslow – Author of Onions Etcetera: The Essential Allium Cookbook
Sefra Alexandra (The Seed Huntress) – Agroecologist and ethnobotantist. Founder of The Southport Globe Onion Initiative
Ramin Ganeshram – Executive Director of the Westport Museum for History and Culture, author of The General's Cook

Featured Recipes:
Red Onion and Goat Cheese Galette
Grits with Scallions and Bacon
Four-Onion Dip
Ramin Ganeshram’s Vegan Sour Cream and Onion Dip

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Ask any chef or home cook what ingredient they can’t live without, and we bet they’ll say onions. So many delicious things start with cooking onions. Onions are the foundation of the world’s great cuisines. In this episode, we celebrate the onion. . .the most essential ingredient in the kitchen. Kate Winslow, author of the book Onions Etcetera, shares recipes and onion wisdom. Plus, we talk with Sefra Alexandra, aka The Seed Huntress, about her quest to revive the Southport Globe Onion. She’s an agroecologist and ethnobotantist who has dedicated her life to seed saving and preserving the genetic biodiversity of the food we eat. You haven't met anyone more passionate about seeds and onions in Connecticut. And finally, we dive into the crop’s notable history in Westport during the Civil War with historian Ramin Ganeshram, and Chef Plum shares his riff on a first-year culinary school classic: French Onion Soup.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Kate Winslow – Author of Onions Etcetera: The Essential Allium Cookbook
Sefra Alexandra (The Seed Huntress) – Agroecologist and ethnobotantist. Founder of The Southport Globe Onion Initiative
Ramin Ganeshram – Executive Director of the Westport Museum for History and Culture, author of The General's Cook

Featured Recipes:
Red Onion and Goat Cheese Galette
Grits with Scallions and Bacon
Four-Onion Dip
Ramin Ganeshram’s Vegan Sour Cream and Onion Dip

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Sefra Alexandra Ramin Ganeshram Kate Winslow onions recipes cooking Connecticut history Sefra Alexandra, Ramin Ganeshram, Kate Winslow, onions, recipes, cooking, Connecticut history full 1 25 Connecticut Public Radio 85d2bf7c-f384-4def-9155-acb70111778e 85d2bf7c-f384-4def-9155-acb70111778e Thu, 21 Jan 2021 17:27:00 +0000 2940 https://omny.fm/shows/seasoned/great-cooking-starts-with-an-onion Checking In With Connecticut's Restaurant Chefs Checking In With Connecticut's Restaurant Chefs We’ve all seen the headlines: More than 600 Connecticut restaurants have closed since the COVID-19 pandemic began last March. This week on Seasoned: A conversation with David Lehman, the state’s Commissioner of Economic and Community Development (DECD), and Scott Dolch, the head of the Connecticut Restaurant Association (CRA). Plus, we check in with chefs and restaurant owners throughout the state. We ask them how the pandemic has impacted their restaurants, what the hardest part has been, and what they need right now. They also tell us what they’re hopeful about and proudest of. Not surprisingly, some themes emerged: customer support has been a lifeline, they’re finding ways to feed hungry people in their communities, and you’ve been ordering a lot of take-out comfort food.

Note: The first segment of the show includes our extended conversation with Scott Dolch and David Lehman. Dolch responds to an article published in the Hartford Courant about restaurants contributing to COVID clusters, which sparked controversy, and we talked about changes the state and the industry needs to make to improve the lives of restaurant workers.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
David Lehman - Commissioner of the state Department of Economic and Community Development (DECD)
Scott Dolch - Executive Director of the Connecticut Restaurant Association (CRA)
Chris Torla – Chef and Managing Partner of Trumbull Kitchen in Hartford
Arturo Franco Camacho – Chef and Culinary Director for Geronimo in Fairfield and New Haven and Shell & Bones and Camacho Garage in New Haven
Chris Prosperi – Chef and co-owner of Metro Bis in Simsbury
Jillian Moskites – Chef and owner of Whey Station(ary) in Middletown and Whey Station Food Truck
Valdete Gjergjaj – Chef and owner of Nana’s Byrek & Pizza in Waterford
John Brennan – Chef and owner of Olives and Oil in Seymour and New Haven and Elm City Social in New Haven
John Tambascio – Co-owner of My Place and Tambascio’s Italian Grill in Newtown
Beca Tuinei – Chef and owner of Nala’s Kitchen in West Hartford
Stella Brown – Chef and owner of Stella’s African Eatery in Hartford

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’ve all seen the headlines: More than 600 Connecticut restaurants have closed since the COVID-19 pandemic began last March. This week on Seasoned: A conversation with David Lehman, the state’s Commissioner of Economic and Community Development (DECD), and Scott Dolch, the head of the Connecticut Restaurant Association (CRA). Plus, we check in with chefs and restaurant owners throughout the state. We ask them how the pandemic has impacted their restaurants, what the hardest part has been, and what they need right now. They also tell us what they’re hopeful about and proudest of. Not surprisingly, some themes emerged: customer support has been a lifeline, they’re finding ways to feed hungry people in their communities, and you’ve been ordering a lot of take-out comfort food.

Note: The first segment of the show includes our extended conversation with Scott Dolch and David Lehman. Dolch responds to an article published in the Hartford Courant about restaurants contributing to COVID clusters, which sparked controversy, and we talked about changes the state and the industry needs to make to improve the lives of restaurant workers.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
David Lehman - Commissioner of the state Department of Economic and Community Development (DECD)
Scott Dolch - Executive Director of the Connecticut Restaurant Association (CRA)
Chris Torla – Chef and Managing Partner of Trumbull Kitchen in Hartford
Arturo Franco Camacho – Chef and Culinary Director for Geronimo in Fairfield and New Haven and Shell & Bones and Camacho Garage in New Haven
Chris Prosperi – Chef and co-owner of Metro Bis in Simsbury
Jillian Moskites – Chef and owner of Whey Station(ary) in Middletown and Whey Station Food Truck
Valdete Gjergjaj – Chef and owner of Nana’s Byrek & Pizza in Waterford
John Brennan – Chef and owner of Olives and Oil in Seymour and New Haven and Elm City Social in New Haven
John Tambascio – Co-owner of My Place and Tambascio’s Italian Grill in Newtown
Beca Tuinei – Chef and owner of Nala’s Kitchen in West Hartford
Stella Brown – Chef and owner of Stella’s African Eatery in Hartford

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Connecticut Restaurants COVID-19 pandemic chefs Connecticut, Restaurants, COVID-19, pandemic, chefs full 1 24 Connecticut Public Radio a5abd42e-ba23-4575-8784-acb00133d0b4 a5abd42e-ba23-4575-8784-acb00133d0b4 Thu, 14 Jan 2021 19:46:00 +0000 3292 https://omny.fm/shows/seasoned/checking-in-with-connecticuts-restaurant-chefs Alcohol-Free Drink Ideas For Dry January—Or Anytime Alcohol-Free Drink Ideas For Dry January—Or Anytime Happy New Year! It’s the time of year—after the indulgences of the holidays—when a lot of people try to eat healthier and drink less. This week, we’re exploring options for those of you participating in Dry January. . .but truth be told, these drinks are delicious all year long. These are drinks for anytime and for anyone who doesn’t drink, or who wants to take a break. As our guest Julia Bainbridge says, “There’s never been a better time to be a non-drinker.” In this episode, we talk to the joy-filled local juice maker delivering wellness to Hartford and beyond, Josephine Joiner, owner of Juicy J. Juice Bar. And you’ll hear a conversation with John Walker, head brewer at Athletic Brewing Company, one of the first nonalcoholic breweries in the country—and the only nonalcoholic brewery in Connecticut.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Julia Bainbridge – Author of Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason
Josephine Joiner – Owner of Juicy J. Juice Bar
John Walker – Co-founder and head brewer of Athletic Brewing Co. in Stratford, Conn.

Featured Recipes:
Change of Address
Up-Beet
Salted Rosemary Paloma

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Happy New Year! It’s the time of year—after the indulgences of the holidays—when a lot of people try to eat healthier and drink less. This week, we’re exploring options for those of you participating in Dry January. . .but truth be told, these drinks are delicious all year long. These are drinks for anytime and for anyone who doesn’t drink, or who wants to take a break. As our guest Julia Bainbridge says, “There’s never been a better time to be a non-drinker.” In this episode, we talk to the joy-filled local juice maker delivering wellness to Hartford and beyond, Josephine Joiner, owner of Juicy J. Juice Bar. And you’ll hear a conversation with John Walker, head brewer at Athletic Brewing Company, one of the first nonalcoholic breweries in the country—and the only nonalcoholic brewery in Connecticut.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Julia Bainbridge – Author of Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason
Josephine Joiner – Owner of Juicy J. Juice Bar
John Walker – Co-founder and head brewer of Athletic Brewing Co. in Stratford, Conn.

Featured Recipes:
Change of Address
Up-Beet
Salted Rosemary Paloma

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Dry January cocktails Julia Bainbridge juice recipes mocktails Dry January, cocktails, Julia Bainbridge, juice, recipes, mocktails full 1 23 Connecticut Public Radio 7415b641-4058-4846-9240-aca80177e339 7415b641-4058-4846-9240-aca80177e339 Wed, 06 Jan 2021 23:58:00 +0000 2940 https://omny.fm/shows/seasoned/alcohol-free-drink-ideas-for-dry-january-or-anytim Pie Expert Kate McDermott + Local Bakers We Love (Rebroadcast) Pie Expert Kate McDermott + Local Bakers We Love (Rebroadcast) We’re revisiting an episode that originally aired as we were inching ever closer to the holidays. It occurred to us that while many of you are enjoying some much needed time off this week, you may be using some of that time to bake. We encourage that! This episode is loaded with tips bakers can use any time. “Pie Whisperer” Kate McDermott shares the tips and tricks you need to bake any pie, as well as how to use all your senses to bake great pies. Yes, bubbling fruit does make a sound you’ll learn to recognize. And, we highlight two new local bakeries you may not have heard of yet. Le Bánh Patisserie delivers French cakes and pastries to your door, and Kneads in Westport mills its own flour.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Kate McDermott – Author of Pie Camp
Kim Hoàng Wood, Pastry chef and owner of le Bánh Patisserie
Brittany Moreno – Head baker and owner of Kneads Bakery • Café • Mill in Westport
Daniel Moreno – Chef and owner of Kneads Bakery • Café • Mill in Westport

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’re revisiting an episode that originally aired as we were inching ever closer to the holidays. It occurred to us that while many of you are enjoying some much needed time off this week, you may be using some of that time to bake. We encourage that! This episode is loaded with tips bakers can use any time. “Pie Whisperer” Kate McDermott shares the tips and tricks you need to bake any pie, as well as how to use all your senses to bake great pies. Yes, bubbling fruit does make a sound you’ll learn to recognize. And, we highlight two new local bakeries you may not have heard of yet. Le Bánh Patisserie delivers French cakes and pastries to your door, and Kneads in Westport mills its own flour.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Kate McDermott – Author of Pie Camp
Kim Hoàng Wood, Pastry chef and owner of le Bánh Patisserie
Brittany Moreno – Head baker and owner of Kneads Bakery • Café • Mill in Westport
Daniel Moreno – Chef and owner of Kneads Bakery • Café • Mill in Westport

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> baking pies Kate McDermott baking, pies, Kate McDermott full 1 22 Connecticut Public Radio 837b7d07-94bd-4e04-a61b-ac9f00193984 837b7d07-94bd-4e04-a61b-ac9f00193984 Thu, 31 Dec 2020 02:28:00 +0000 2940 https://omny.fm/shows/seasoned/pie-expert-kate-mcdermott-local-bakers-we-love-reb Seasoned Special: Staying Connected Through Food Seasoned Special: Staying Connected Through Food It’s the most wonderful time of the year. . .but celebrating the holidays in 2020 will feel different. This week on Seasoned: How does food keep us emotionally connected, even when we have to be socially distanced? We’ll share some of our own family traditions around food, including recipes for a gorgeous oven-roasted salmon and a sweet, eggless coquito. We also talk to local chef Dan Monroe about his family’s food traditions. And Erik Landegren of Bridgewater Chocolate shares ideas for homemade gifts. Truffles, anyone? Plus, Dr. Laurie Santos, a psychology professor from Yale University and host of The Happiness Lab podcast helps us see the bright side of a pared-down holiday.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Dr. Laurie Santos - Psychology professor at Yale University and the host of The Happiness Lab podcast.
Dan Monroe - Executive chef at The Pantry in Fairfield, Conn. Dan joined the show along with daughters, Athena and Alani Monroe.
Erik Landegren - Founder and owner of Bridgewater Chocolate with locations in Brookfield and West Hartford, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> It’s the most wonderful time of the year. . .but celebrating the holidays in 2020 will feel different. This week on Seasoned: How does food keep us emotionally connected, even when we have to be socially distanced? We’ll share some of our own family traditions around food, including recipes for a gorgeous oven-roasted salmon and a sweet, eggless coquito. We also talk to local chef Dan Monroe about his family’s food traditions. And Erik Landegren of Bridgewater Chocolate shares ideas for homemade gifts. Truffles, anyone? Plus, Dr. Laurie Santos, a psychology professor from Yale University and host of The Happiness Lab podcast helps us see the bright side of a pared-down holiday.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Dr. Laurie Santos - Psychology professor at Yale University and the host of The Happiness Lab podcast.
Dan Monroe - Executive chef at The Pantry in Fairfield, Conn. Dan joined the show along with daughters, Athena and Alani Monroe.
Erik Landegren - Founder and owner of Bridgewater Chocolate with locations in Brookfield and West Hartford, Conn.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Christmas holiday cooking recipes Dr. Laurie Santos Bridgewater Chocolate chocolate salmon coquito appetizers Tostones Christmas, holiday, cooking, recipes, Dr. Laurie Santos, Bridgewater Chocolate, chocolate, salmon, coquito, appetizers, Tostones full 1 21 Connecticut Public Radio 855de027-dfe4-496e-b903-ac9b01162869 855de027-dfe4-496e-b903-ac9b01162869 Thu, 24 Dec 2020 17:35:00 +0000 2940 https://omny.fm/shows/seasoned/seasoned-special-staying-connected-through-food Ina Garten’s Modern Comfort Food Ina Garten’s Modern Comfort Food Need a little comfort right now? We’re spending the hour with perhaps the most famous home cook in America, Ina Garten. Ina talks with us about her new cookbook, Modern Comfort Food and shares her recipes for Ultimate Beef Stew, Tuscan Turkey Roulade, and Chocolate-Dipped Brown Sugar Shortbread. Think: Milano cookies, but better!

Plus, we talk to Ina about her long career on The Food Network and how she still feels nervous filming her show. And yes, we thanked her for that giant Cosmopolitan she shared last April.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Ina Garten - New York Times bestselling author and the James Beard Award-winning host of Barefoot Contessa, which has won three Emmy Awards and airs on the Food Network. Ina is the author of 12 cookbooks. Her latest is Modern Comfort Food.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Need a little comfort right now? We’re spending the hour with perhaps the most famous home cook in America, Ina Garten. Ina talks with us about her new cookbook, Modern Comfort Food and shares her recipes for Ultimate Beef Stew, Tuscan Turkey Roulade, and Chocolate-Dipped Brown Sugar Shortbread. Think: Milano cookies, but better!

Plus, we talk to Ina about her long career on The Food Network and how she still feels nervous filming her show. And yes, we thanked her for that giant Cosmopolitan she shared last April.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Ina Garten - New York Times bestselling author and the James Beard Award-winning host of Barefoot Contessa, which has won three Emmy Awards and airs on the Food Network. Ina is the author of 12 cookbooks. Her latest is Modern Comfort Food.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Ina Garten Comfort food recipes beef stew shortbread cookies turkey Thanksgiving Christmas cooking baking Ina Garten, Comfort food, recipes, beef stew, shortbread cookies, turkey, Thanksgiving, Christmas, cooking, baking full 1 20 Connecticut Public Radio 9e93b81c-f7ef-4e9a-ac70-ac9300ff0f4f 9e93b81c-f7ef-4e9a-ac70-ac9300ff0f4f Thu, 17 Dec 2020 15:40:00 +0000 2940 https://omny.fm/shows/seasoned/ina-garten-s-modern-comfort-food Sam The Cooking Guy: Recipes With Intentional Leftovers Sam The Cooking Guy: Recipes With Intentional Leftovers Sam Zien, who is known as Sam the Cooking Guy, is not a trained chef, and he took a nontraditional path to cooking stardom. Today, millions of people watch his YouTube cooking series, and he’s the author of four cookbooks. This week on Seasoned, a conversation with one of the most approachable home cooks in America. Sam the Cooking Guy is with us to talk about his humble start making cooking videos in his kitchen. If you consider yourself an imperfect cook who sometimes gets stuck in a rut, you’ll find inspiration in Sam’s story. We talk to Sam about his latest book, Sam The Cooking Guy: Recipes with Intentional Leftovers and get ideas for leftover brisket, steak, chicken, mashed potatoes, and more.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Sam Zien – Genius behind the Sam the Cooking Guy YouTube series and author of Sam The Cooking Guy: Recipes with Intentional Leftovers

Featured Recipes:
Jewish-Style Brisket
Perfect Roast Chicken
Weekend Fry-Tatta

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Sam Zien, who is known as Sam the Cooking Guy, is not a trained chef, and he took a nontraditional path to cooking stardom. Today, millions of people watch his YouTube cooking series, and he’s the author of four cookbooks. This week on Seasoned, a conversation with one of the most approachable home cooks in America. Sam the Cooking Guy is with us to talk about his humble start making cooking videos in his kitchen. If you consider yourself an imperfect cook who sometimes gets stuck in a rut, you’ll find inspiration in Sam’s story. We talk to Sam about his latest book, Sam The Cooking Guy: Recipes with Intentional Leftovers and get ideas for leftover brisket, steak, chicken, mashed potatoes, and more.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Sam Zien – Genius behind the Sam the Cooking Guy YouTube series and author of Sam The Cooking Guy: Recipes with Intentional Leftovers

Featured Recipes:
Jewish-Style Brisket
Perfect Roast Chicken
Weekend Fry-Tatta

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Sam The Cooking Guy leftovers recipes cooking Seasoned Sam The Cooking Guy, leftovers, recipes, cooking, Seasoned full 1 19 Connecticut Public Radio 30cecf13-0e10-44b3-9d6d-ac8d00f9260f 30cecf13-0e10-44b3-9d6d-ac8d00f9260f Thu, 10 Dec 2020 16:22:00 +0000 2940 https://omny.fm/shows/seasoned/sam-the-cooking-guy-recipes-with-intentional-lefto Tips For Homemade Pizza + The Best New Haven Pizzerias (Rebroadcast) Tips For Homemade Pizza + The Best New Haven Pizzerias (Rebroadcast) The flour is flyin’ and the oven is a hot 500 degrees! This week on Seasoned, tips for making pizza from scratch at home. Don’t you want to know how to get those yummy bubbles on the crust? And, a conversation with pizza historian Colin Caplan about his new project, Pizza, A Love Story, the indie film taking a deep dive into the history and the families behind the three pizza shops that made New Haven famous: Sally’s, Pepe’s, and Modern. Plus, we check in with a few neighborhood pizza joints from around the state and share your Instagram shout-outs for the best local pizza.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

*** NOTE: This show originally aired October 1, 2020. ***

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> The flour is flyin’ and the oven is a hot 500 degrees! This week on Seasoned, tips for making pizza from scratch at home. Don’t you want to know how to get those yummy bubbles on the crust? And, a conversation with pizza historian Colin Caplan about his new project, Pizza, A Love Story, the indie film taking a deep dive into the history and the families behind the three pizza shops that made New Haven famous: Sally’s, Pepe’s, and Modern. Plus, we check in with a few neighborhood pizza joints from around the state and share your Instagram shout-outs for the best local pizza.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

*** NOTE: This show originally aired October 1, 2020. ***

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> pizza pizza full 1 18 Connecticut Public Radio db420f06-55ff-407c-88e5-ac840052d5a7 db420f06-55ff-407c-88e5-ac840052d5a7 Wed, 02 Dec 2020 01:58:00 +0000 2940 https://omny.fm/shows/seasoned/tips-for-homemade-pizza-the-best-new-haven-pizze-1 Thanksgiving 2020: Local Turkey Farmer, Hometown Hero + Etiquette For Our New Normal Thanksgiving 2020: Local Turkey Farmer, Hometown Hero + Etiquette For Our New Normal Small Thanksgiving dinners mean lots of tasty leftovers. Need some ideas for what to do with them all? This week on Seasoned, Chef Plum shares some favorite ideas for Thanksgiving leftovers: empanadas, turkey and dumplings, and a riff on a pasta alfredo. And we get a glimpse into the life of Connecticut turkey farmer Rick Hermonot and his curious birds. We also talk to soul food chef Craig Wright, who for the past three years has offered the Vernon community Thanksgiving dinner for free. Craig has overcome considerable hardship—and his story is inspiring. Plus, Alex Beggs is a senior staff writer at Bon Appétit magazine. She writes the etiquette column called “Is It Ever Okay." In this episode, Alex answers questions about celebrating the holidays in our new normal.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Rick Hermonot – Farmer and owner of Ekonk Hill Turkey Farm in Sterling
Craig Wright – Chef-Owner of Craig’s Kitchen in Vernon
Alex Beggs – Senior staff writer at Bon Appétit magazine. She writes the etiquette column, “Is It Ever Okay.”

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Small Thanksgiving dinners mean lots of tasty leftovers. Need some ideas for what to do with them all? This week on Seasoned, Chef Plum shares some favorite ideas for Thanksgiving leftovers: empanadas, turkey and dumplings, and a riff on a pasta alfredo. And we get a glimpse into the life of Connecticut turkey farmer Rick Hermonot and his curious birds. We also talk to soul food chef Craig Wright, who for the past three years has offered the Vernon community Thanksgiving dinner for free. Craig has overcome considerable hardship—and his story is inspiring. Plus, Alex Beggs is a senior staff writer at Bon Appétit magazine. She writes the etiquette column called “Is It Ever Okay." In this episode, Alex answers questions about celebrating the holidays in our new normal.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Rick Hermonot – Farmer and owner of Ekonk Hill Turkey Farm in Sterling
Craig Wright – Chef-Owner of Craig’s Kitchen in Vernon
Alex Beggs – Senior staff writer at Bon Appétit magazine. She writes the etiquette column, “Is It Ever Okay.”

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Thanksgiving Turkey Leftovers Dinner Thanksgiving, Turkey, Leftovers, Dinner full 1 17 Connecticut Public Radio d37658d5-5dfa-419a-aca2-ac7d01600614 d37658d5-5dfa-419a-aca2-ac7d01600614 Tue, 24 Nov 2020 21:32:00 +0000 2940 https://omny.fm/shows/seasoned/thanksgiving-2020-local-turkey-farmer-hometown-her Your Thanksgiving Dinner Questions Answered Your Thanksgiving Dinner Questions Answered How do I know when the turkey is done? To stuff or not to stuff? How do I make silky smooth gravy? It’s that time again! Chef Brian Kaywork, instructor at The Culinary Institute of America joins Marysol Castro and Chef Plum for a live listener call-in show Thursday, Nov. 19. At The CIA, Brian teaches a class devoted to American cuisine, so we’ve got you covered this holiday. What's more American than Thanksgiving dinner? Plus, Connecticut sommelier G. Patel is ready to answer any questions you might have about what to drink with turkey (and pie!).

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Chef Brian Kaywork – Chef-instructor of American Bounty Restaurant on the New York campus of The Culinary Institute of America.

G. Patel – Certified sommelier and the owner of Bottle Stop Wine and Spirit stores in Newtown, Torrington, and Avon. And he also owns Valley Discount Wine in Ansonia, and the Madison Wine Exchange in Madison.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> How do I know when the turkey is done? To stuff or not to stuff? How do I make silky smooth gravy? It’s that time again! Chef Brian Kaywork, instructor at The Culinary Institute of America joins Marysol Castro and Chef Plum for a live listener call-in show Thursday, Nov. 19. At The CIA, Brian teaches a class devoted to American cuisine, so we’ve got you covered this holiday. What's more American than Thanksgiving dinner? Plus, Connecticut sommelier G. Patel is ready to answer any questions you might have about what to drink with turkey (and pie!).

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Chef Brian Kaywork – Chef-instructor of American Bounty Restaurant on the New York campus of The Culinary Institute of America.

G. Patel – Certified sommelier and the owner of Bottle Stop Wine and Spirit stores in Newtown, Torrington, and Avon. And he also owns Valley Discount Wine in Ansonia, and the Madison Wine Exchange in Madison.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Thanksgiving The Culinary Institute of America turkey holidays cooking Thanksgiving, The Culinary Institute of America, turkey, holidays, cooking full 1 16 Connecticut Public Radio 85f0e172-3d60-4b5d-bb35-ac77012563e3 85f0e172-3d60-4b5d-bb35-ac77012563e3 Fri, 20 Nov 2020 03:08:00 +0000 2820 https://omny.fm/shows/seasoned/your-thanksgiving-dinner-questions-answered Pie Expert Kate McDermott + Local Bakers We Love Pie Expert Kate McDermott + Local Bakers We Love We’re mixin’ it up with some serious bakers this week on Seasoned! “Pie Whisperer” Kate McDermott shares the tips and tricks you need to bake any pie this holiday, as well as how to use all your senses to bake great pies. Yes, bubbling fruit does make a sound you’ll learn to recognize. And, we highlight two new local bakeries you may not have heard of yet. Le Bánh Patisserie delivers French cakes and pastries to your door, and Kneads in Westport mills its own flour.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show

Guests:
Kate McDermott – Author of Pie Camp
Kim Hoàng Wood, Pastry chef and owner of le Bánh Patisserie
Brittany Moreno – Head baker and owner of Kneads Bakery • Café • Mill in Westport
Daniel Moreno – Chef and owner of Kneads Bakery • Café • Mill in Westport

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’re mixin’ it up with some serious bakers this week on Seasoned! “Pie Whisperer” Kate McDermott shares the tips and tricks you need to bake any pie this holiday, as well as how to use all your senses to bake great pies. Yes, bubbling fruit does make a sound you’ll learn to recognize. And, we highlight two new local bakeries you may not have heard of yet. Le Bánh Patisserie delivers French cakes and pastries to your door, and Kneads in Westport mills its own flour.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show

Guests:
Kate McDermott – Author of Pie Camp
Kim Hoàng Wood, Pastry chef and owner of le Bánh Patisserie
Brittany Moreno – Head baker and owner of Kneads Bakery • Café • Mill in Westport
Daniel Moreno – Chef and owner of Kneads Bakery • Café • Mill in Westport

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Thanksgiving Kate McDermott pie baking bread bakery bakeries cake French desserts Thanksgiving, Kate McDermott, pie, baking, bread, bakery, bakeries, cake, French desserts full 1 15 Connecticut Public Radio 51402d6c-7396-4317-beca-ac710115f3dc 51402d6c-7396-4317-beca-ac710115f3dc Thu, 12 Nov 2020 17:14:00 +0000 2940 https://omny.fm/shows/seasoned/pie-expert-kate-mcdermott-local-bakers-we-love Turkey Tips, SONO 1420 + A Cozy Fall Cocktail Turkey Tips, SONO 1420 + A Cozy Fall Cocktail The holidays are coming, and even though you might be planning much smaller gatherings, there’s still plenty of cooking to do. We know you want to make this year’s meal special. This week on Seasoned: Turkey Tips! For some of you, it’s been a whole year since you roasted a turkey; we’ll help you get back in the groove—starting with where to get your bird. We also talk to a U.S. Navy chef about what it’s like cooking Thanksgiving dinner on a submarine. He’s got turkey tips for you, too.

Plus, we feature spirits from two local distilleries. Chef Plum tours SONO 1420, a very chill distillery in Norwalk incorporating hemp seeds and flowers in all of their spirits. And a mixologist teaches Marysol Castro how to make a cozy warm cocktail with vanilla-infused Litchfield Distillery’s maple bourbon.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Aaron "Cinnamon" Fierros – Culinary specialist, 1st Class, U.S. Navy
Blake Poon – Distiller and mixologist at SONO 1420 American Craft Distillers in Norwalk
Kelsey-Leigh Devane – Media, marketing, and mixology at SONO 1420 American Craft Distillers
Jessica Cote – Assistant general manager and bartender at Birch Hill Tavern in Glastonbury

Featured Recipe:
Warm Autumnal Reviver

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> The holidays are coming, and even though you might be planning much smaller gatherings, there’s still plenty of cooking to do. We know you want to make this year’s meal special. This week on Seasoned: Turkey Tips! For some of you, it’s been a whole year since you roasted a turkey; we’ll help you get back in the groove—starting with where to get your bird. We also talk to a U.S. Navy chef about what it’s like cooking Thanksgiving dinner on a submarine. He’s got turkey tips for you, too.

Plus, we feature spirits from two local distilleries. Chef Plum tours SONO 1420, a very chill distillery in Norwalk incorporating hemp seeds and flowers in all of their spirits. And a mixologist teaches Marysol Castro how to make a cozy warm cocktail with vanilla-infused Litchfield Distillery’s maple bourbon.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Aaron "Cinnamon" Fierros – Culinary specialist, 1st Class, U.S. Navy
Blake Poon – Distiller and mixologist at SONO 1420 American Craft Distillers in Norwalk
Kelsey-Leigh Devane – Media, marketing, and mixology at SONO 1420 American Craft Distillers
Jessica Cote – Assistant general manager and bartender at Birch Hill Tavern in Glastonbury

Featured Recipe:
Warm Autumnal Reviver

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Bourbon Cocktails Spirits Turkey Thanksgiving SONO 1420 Connecticut Distilleries Recipes Bourbon, Cocktails, Spirits, Turkey, Thanksgiving, SONO 1420, Connecticut Distilleries, Recipes full 1 14 Connecticut Public Radio f2edf35d-20c8-4284-8664-ac6a010ee064 f2edf35d-20c8-4284-8664-ac6a010ee064 Thu, 05 Nov 2020 16:39:00 +0000 2940 https://omny.fm/shows/seasoned/turkey-tips-sono-1420-a-cozy-fall-cocktail Your Grilling Questions Answered By Barbecue Legend Myron Mixon Your Grilling Questions Answered By Barbecue Legend Myron Mixon There’s a chill in the air, but that doesn’t mean it’s time to put the grill away. Thursday at 3:00 PM, we’re talking LIVE to barbecue expert Myron Mixon about cold-weather barbecue. This is your chance to ask the “winningest man in barbecue” questions about how to keep your grill game strong—all year long. Plus, we want to know where your favorite BBQ spots are in the state. Give your local barbecue joint a shout-out or share your own tips for grilling ribs, smoking meat, or making homemade barbecue sauce.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Myron Mixon - Four-time world barbecue champion, restaurateur, and the author of several barbecue cookbooks. His latest is BBQ&A with Myron Mixon. Myron was inducted into the Barbecue Hall of Fame in Kansas City in 2013 and he is currently the proud Mayor of Unadilla, GA.

Featured Recipes:
Whole Grilled Chicken
Smoked Turkey
Easy Backyard Brisket

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> There’s a chill in the air, but that doesn’t mean it’s time to put the grill away. Thursday at 3:00 PM, we’re talking LIVE to barbecue expert Myron Mixon about cold-weather barbecue. This is your chance to ask the “winningest man in barbecue” questions about how to keep your grill game strong—all year long. Plus, we want to know where your favorite BBQ spots are in the state. Give your local barbecue joint a shout-out or share your own tips for grilling ribs, smoking meat, or making homemade barbecue sauce.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Myron Mixon - Four-time world barbecue champion, restaurateur, and the author of several barbecue cookbooks. His latest is BBQ&A with Myron Mixon. Myron was inducted into the Barbecue Hall of Fame in Kansas City in 2013 and he is currently the proud Mayor of Unadilla, GA.

Featured Recipes:
Whole Grilled Chicken
Smoked Turkey
Easy Backyard Brisket

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Myron Mixon BBQ Barbecue Barbeque Grilling Turkey Brisket Chicken Smoking Myron Mixon, BBQ, Barbecue, Barbeque, Grilling, Turkey, Brisket, Chicken, Smoking full 1 13 Connecticut Public Radio 8f0679a9-b61d-4ed5-8e07-ac63016f467e 8f0679a9-b61d-4ed5-8e07-ac63016f467e Thu, 29 Oct 2020 22:32:00 +0000 2890 https://omny.fm/shows/seasoned/your-grilling-questions-answered-by-barbecue-legen How to Sear Scallops + Ocean Farming in Connecticut (Rebroadcast) How to Sear Scallops + Ocean Farming in Connecticut (Rebroadcast) If you close your eyes and imagine a farm in Connecticut, you’re likely seeing a red barn, stalks of corn, bushels of greens, berries, and fruit frees. This week on Seasoned: Imagine a different kind of farming. Instead of rich, earthy dirt, think: salty sea air. We talk to Will Ceddia, co-owner of Sixpenny Oyster Farm in Noank and Suzie Flores, co-owner of Stonington Kelp Company about what it’s like growing seafood. Plus, Dan Meiser of Oyster Club in Mystic explains what makes local oysters so special. But to start the show off, a lesson home cooks of every skill level will appreciate: Chef Plum explains how to sear scallops perfectly.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Dan Meiser – Owner of Oyster Club, Engine Room, and Grass & Bone in Mystic
Will Ceddia – Oyster farmer and co-owner of Sixpenny Oyster Farm in Noank
Suzie Flores – Co-owner of Stonington Kelp Company in Stonington

*** NOTE: This show originally aired September 17, 2020. ***

 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> If you close your eyes and imagine a farm in Connecticut, you’re likely seeing a red barn, stalks of corn, bushels of greens, berries, and fruit frees. This week on Seasoned: Imagine a different kind of farming. Instead of rich, earthy dirt, think: salty sea air. We talk to Will Ceddia, co-owner of Sixpenny Oyster Farm in Noank and Suzie Flores, co-owner of Stonington Kelp Company about what it’s like growing seafood. Plus, Dan Meiser of Oyster Club in Mystic explains what makes local oysters so special. But to start the show off, a lesson home cooks of every skill level will appreciate: Chef Plum explains how to sear scallops perfectly.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Dan Meiser – Owner of Oyster Club, Engine Room, and Grass & Bone in Mystic
Will Ceddia – Oyster farmer and co-owner of Sixpenny Oyster Farm in Noank
Suzie Flores – Co-owner of Stonington Kelp Company in Stonington

*** NOTE: This show originally aired September 17, 2020. ***

 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 12 Connecticut Public Radio c5d2087b-5a1b-444e-82f4-ac5c001421a1 c5d2087b-5a1b-444e-82f4-ac5c001421a1 Thu, 22 Oct 2020 01:26:00 +0000 2940 https://omny.fm/shows/seasoned/how-to-sear-scallops-ocean-farming-in-connecticu-1 Coffee: Local Shops, Home Brews + Coffee History Coffee: Local Shops, Home Brews + Coffee History If you’re anything like us, the first thing you do in the morning is make a cup of coffee. Whether you consider it a luxury or a necessity—or both!—we’re taking a deep dive on coffee this week. We’ll explore everyone’s favorite morning ritual with the help of a few coffee nerds, including René Martinez of J. René Coffee Roasters, Kaitlyn O’Keefe of Redding Roasters, plus coffee historian Stewart Lee Allen, and author Jessica Easto. Jessica wrote a manual on how to brew coffee at home. We’re also sharing your shout-outs for the best coffee and coffee roasters in the state.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
J. René Martinez – owner of J. René Coffee Roasters in West Hartford
Kaitlyn O’Keefe – owner of Redding Roasters in Bethel
Stewart Lee Allen – author of The Devil’s Cup
Jessica Easto – author of Craft Coffee, A Manual: Brewing a Better Cup at Home

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> If you’re anything like us, the first thing you do in the morning is make a cup of coffee. Whether you consider it a luxury or a necessity—or both!—we’re taking a deep dive on coffee this week. We’ll explore everyone’s favorite morning ritual with the help of a few coffee nerds, including René Martinez of J. René Coffee Roasters, Kaitlyn O’Keefe of Redding Roasters, plus coffee historian Stewart Lee Allen, and author Jessica Easto. Jessica wrote a manual on how to brew coffee at home. We’re also sharing your shout-outs for the best coffee and coffee roasters in the state.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
J. René Martinez – owner of J. René Coffee Roasters in West Hartford
Kaitlyn O’Keefe – owner of Redding Roasters in Bethel
Stewart Lee Allen – author of The Devil’s Cup
Jessica Easto – author of Craft Coffee, A Manual: Brewing a Better Cup at Home

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> coffee coffee shops coffee, coffee shops full 1 11 Connecticut Public Radio 0241fa54-7915-41d3-813e-ac55011de24f 0241fa54-7915-41d3-813e-ac55011de24f Thu, 15 Oct 2020 17:32:00 +0000 2940 https://omny.fm/shows/seasoned/coffee-local-shops-home-brews-coffee-history Chef Maneet Chauhan: Chaat Is An Emotion Chef Maneet Chauhan: Chaat Is An Emotion Long before chef Maneet Chauhan was a fixture on Food Network’s Chopped, she was riding the railways of India, visiting her grandparents, stopping along the way to eat and appreciate the regional foods of India. Chaat, a type of street food, are the iconic snacks of India. This week on Seasoned, a conversation with the woman chef José Andres calls “the culinary ambassador from India to the United States.” Maneet shares the inspiration behind her new cookbook, Chatt. Maneet is on a mission to make Indian food more accessible to home cooks, and in this special hour, she shares family stories and recipes from her book everyone can make at home.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Maneet Chauhan – author of Chaat: Recipes from the Kitchens, Markets, and Railways of India. She is also a James Beard Award winning chef, restaurateur, and judge on Food Network’s Chopped.

Featured Recipes
Thupka (Chicken Noodle Soup)
Ros Omelette
Rista (Spiced Lamb Meatballs with Spicy Red Sauce)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Long before chef Maneet Chauhan was a fixture on Food Network’s Chopped, she was riding the railways of India, visiting her grandparents, stopping along the way to eat and appreciate the regional foods of India. Chaat, a type of street food, are the iconic snacks of India. This week on Seasoned, a conversation with the woman chef José Andres calls “the culinary ambassador from India to the United States.” Maneet shares the inspiration behind her new cookbook, Chatt. Maneet is on a mission to make Indian food more accessible to home cooks, and in this special hour, she shares family stories and recipes from her book everyone can make at home.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Maneet Chauhan – author of Chaat: Recipes from the Kitchens, Markets, and Railways of India. She is also a James Beard Award winning chef, restaurateur, and judge on Food Network’s Chopped.

Featured Recipes
Thupka (Chicken Noodle Soup)
Ros Omelette
Rista (Spiced Lamb Meatballs with Spicy Red Sauce)

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Maneet Chauhan recipes cooking Indian food Maneet Chauhan, recipes, cooking, Indian food full 1 10 Connecticut Public Radio 15c76d48-36fb-477d-9102-ac4e000872c3 15c76d48-36fb-477d-9102-ac4e000872c3 Thu, 08 Oct 2020 14:25:00 +0000 2940 https://omny.fm/shows/seasoned/chef-maneet-chauhan-chaat-is-an-emotion Tips For Homemade Pizza + The Best New Haven Pizzerias Tips For Homemade Pizza + The Best New Haven Pizzerias The flour is flyin’ and the oven is a hot 500 degrees! This week on Seasoned, tips for making pizza from scratch at home. Don’t you want to know how to get those yummy bubbles on the crust? And, a conversation with pizza historian Colin Caplan about his new project, Pizza, A Love Story, the indie film taking a deep dive into the history and the families behind the three pizza shops that made New Haven famous: Sally’s, Pepe’s, and Modern. Plus, we check in with a few neighborhood pizza joints from around the state and share your Instagram shout-outs for the best local pizza.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Louise Joseph – owner of Dough Girls Pizza Truck in Greenwich
Colin Caplan – author of Pizza in New Haven and producer of Pizza, A Love Story. Colin is also an owner of Elm City Party Bike and owner/culinary tour guide at Taste of New Haven.
Pete DeBisschop – owner of Pop’s Pizza in Cheshire
Laurie McCollom – owner of Lorenzo’s Restaurant in Sandy Hook
Meriah Tani – manager of Lorenzo’s Restaurant
Jeff Browning – partner and brewmaster at Brewport in Bridgeport

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> The flour is flyin’ and the oven is a hot 500 degrees! This week on Seasoned, tips for making pizza from scratch at home. Don’t you want to know how to get those yummy bubbles on the crust? And, a conversation with pizza historian Colin Caplan about his new project, Pizza, A Love Story, the indie film taking a deep dive into the history and the families behind the three pizza shops that made New Haven famous: Sally’s, Pepe’s, and Modern. Plus, we check in with a few neighborhood pizza joints from around the state and share your Instagram shout-outs for the best local pizza.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Louise Joseph – owner of Dough Girls Pizza Truck in Greenwich
Colin Caplan – author of Pizza in New Haven and producer of Pizza, A Love Story. Colin is also an owner of Elm City Party Bike and owner/culinary tour guide at Taste of New Haven.
Pete DeBisschop – owner of Pop’s Pizza in Cheshire
Laurie McCollom – owner of Lorenzo’s Restaurant in Sandy Hook
Meriah Tani – manager of Lorenzo’s Restaurant
Jeff Browning – partner and brewmaster at Brewport in Bridgeport

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> pizza New Haven pizza, New Haven full 1 9 Connecticut Public Radio 1bee2573-0128-4161-a28f-ac4700f41045 1bee2573-0128-4161-a28f-ac4700f41045 Thu, 01 Oct 2020 15:33:00 +0000 2940 https://omny.fm/shows/seasoned/tips-for-homemade-pizza-the-best-new-haven-pizzeri Apple Season: Favorite Local Orchards, Cider Donuts + More Apple Season: Favorite Local Orchards, Cider Donuts + More Where is your favorite local apple orchard? Who makes the best apple cider donuts? Should a tart apple like the Sierra Beauty star in your pie—or should you go for a sweet variety, like Golden Delicious, Jazz or Jonagold? If you’ve got a question about apples, or you just want to shout-out your favorite pick-your-own farm, or apple-studded donuts, join the conversation. Amy Traverso, author of The Apple Lover’s Cookbook is our guest for the whole hour. We want to know how you cook with apples. Have a tip for making homemade apple butter or better still—a mulled cider? Share it with us! Autumn is here, and there are plenty of delicious ways to get your “apple a day.” Amy, our guide to cooking and eating apples, shares apple recipes, including apple cider donuts and a savory apple supper, as well as tips for baking a deep dish apple pie.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Amy Traverso – Senior food editor at Yankee magazine, co-host of Weekends with Yankee, and author of The Apple Lover’s Cookbook: The Classic Guide to Cooking and Eating Apples

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Where is your favorite local apple orchard? Who makes the best apple cider donuts? Should a tart apple like the Sierra Beauty star in your pie—or should you go for a sweet variety, like Golden Delicious, Jazz or Jonagold? If you’ve got a question about apples, or you just want to shout-out your favorite pick-your-own farm, or apple-studded donuts, join the conversation. Amy Traverso, author of The Apple Lover’s Cookbook is our guest for the whole hour. We want to know how you cook with apples. Have a tip for making homemade apple butter or better still—a mulled cider? Share it with us! Autumn is here, and there are plenty of delicious ways to get your “apple a day.” Amy, our guide to cooking and eating apples, shares apple recipes, including apple cider donuts and a savory apple supper, as well as tips for baking a deep dish apple pie.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Amy Traverso – Senior food editor at Yankee magazine, co-host of Weekends with Yankee, and author of The Apple Lover’s Cookbook: The Classic Guide to Cooking and Eating Apples

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> apples recipes baking fall Amy Traverso autumn cooking apples, recipes, baking, fall, Amy Traverso, autumn, cooking full 1 8 Connecticut Public Radio 35cd7019-b440-4dc2-b850-ac3f00e2d298 35cd7019-b440-4dc2-b850-ac3f00e2d298 Thu, 24 Sep 2020 22:33:00 +0000 2885 https://omny.fm/shows/seasoned/apple-season-favorite-local-orchards-cider-donuts How to Sear Scallops + Ocean Farming in Connecticut How to Sear Scallops + Ocean Farming in Connecticut If you close your eyes and imagine a farm in Connecticut, you’re likely seeing a red barn, stalks of corn, bushels of greens, berries, and fruit frees. This week on Seasoned: Imagine a different kind of farming. Instead of rich, earthy dirt, think: salty sea air. We talk to Will Ceddia, co-owner of Sixpenny Oyster Farm in Noank and Suzie Flores, co-owner of Stonington Kelp Company about what it’s like growing seafood. Plus, Dan Meiser of Oyster Club in Mystic explains what makes local oysters so special. But to start the show off, a lesson home cooks of every skill level will appreciate: Chef Plum explains how to sear scallops perfectly.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Dan Meiser – Owner of Oyster Club, Engine Room, and Grass & Bone in Mystic
Will Ceddia – Oyster farmer and co-owner of Sixpenny Oyster Farm in Noank
Suzie Flores – Co-owner of Stonington Kelp Company in Stonington

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> If you close your eyes and imagine a farm in Connecticut, you’re likely seeing a red barn, stalks of corn, bushels of greens, berries, and fruit frees. This week on Seasoned: Imagine a different kind of farming. Instead of rich, earthy dirt, think: salty sea air. We talk to Will Ceddia, co-owner of Sixpenny Oyster Farm in Noank and Suzie Flores, co-owner of Stonington Kelp Company about what it’s like growing seafood. Plus, Dan Meiser of Oyster Club in Mystic explains what makes local oysters so special. But to start the show off, a lesson home cooks of every skill level will appreciate: Chef Plum explains how to sear scallops perfectly.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Dan Meiser – Owner of Oyster Club, Engine Room, and Grass & Bone in Mystic
Will Ceddia – Oyster farmer and co-owner of Sixpenny Oyster Farm in Noank
Suzie Flores – Co-owner of Stonington Kelp Company in Stonington

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Seasoned kelp seaweed ocean farming oysters Dan Meiser Suzie Flores Will Ceddia scallops Seasoned, kelp, seaweed, ocean farming, oysters, Dan Meiser, Suzie Flores, Will Ceddia, scallops full 1 7 Connecticut Public Radio b0b4c5b0-3e7e-462f-abd4-ac380178c33e b0b4c5b0-3e7e-462f-abd4-ac380178c33e Thu, 17 Sep 2020 01:26:00 +0000 2940 https://omny.fm/shows/seasoned/how-to-sear-scallops-ocean-farming-in-connecticut The Icons From Bloodroot + Melissa Clark’s Tips For Eating Less Meat The Icons From Bloodroot + Melissa Clark’s Tips For Eating Less Meat Tune in for a very special conversation with the cooks at Bloodroot, a restaurant in Bridgeport run by two feminists that have been serving vegetarian meals for more than 40 years. We’re also checking in with chefs from some of our favorite spots in Waterbury, New Haven, and Seymour to see how they’re doing at this phase of the pandemic. Plus, cookbook author and food writer Melissa Clark talks about her article “The Meat-Lover’s Guide to Eating Less Meat” and shares tips for home cooks who want to make more room on their plates for beans, grains, and tofu.

Bloodroot at the movies! Selma and Noel “star” in a documentary about Bloodroot showing at Remarkable Theater, a drive-in theater in Westport, September 20 at 7:00 pm. Order tickets on Remarkable Theater’s website.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Selma Miriam and Noel Furie – Owners of Bloodroot, a feminist vegetarian restaurant in Bridgeport

Michone Arrington – Chef and co-owner of The Art of Yum in Waterbury

John Brennan – Chef and owner of Olives and Oil in Seymour and New Haven and Elm City Social in New Haven

Melissa Clark – New York Times columnist and author of more than 30 cookbooks

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Tune in for a very special conversation with the cooks at Bloodroot, a restaurant in Bridgeport run by two feminists that have been serving vegetarian meals for more than 40 years. We’re also checking in with chefs from some of our favorite spots in Waterbury, New Haven, and Seymour to see how they’re doing at this phase of the pandemic. Plus, cookbook author and food writer Melissa Clark talks about her article “The Meat-Lover’s Guide to Eating Less Meat” and shares tips for home cooks who want to make more room on their plates for beans, grains, and tofu.

Bloodroot at the movies! Selma and Noel “star” in a documentary about Bloodroot showing at Remarkable Theater, a drive-in theater in Westport, September 20 at 7:00 pm. Order tickets on Remarkable Theater’s website.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Selma Miriam and Noel Furie – Owners of Bloodroot, a feminist vegetarian restaurant in Bridgeport

Michone Arrington – Chef and co-owner of The Art of Yum in Waterbury

John Brennan – Chef and owner of Olives and Oil in Seymour and New Haven and Elm City Social in New Haven

Melissa Clark – New York Times columnist and author of more than 30 cookbooks

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Seasoned Melissa Clark Bloodroot restaurants Selma Miriam Noel Furie Michone Arrington John Brennan Connecticut Seasoned, Melissa Clark, Bloodroot, restaurants, Selma Miriam, Noel Furie, Michone Arrington, John Brennan, Connecticut full 1 6 Connecticut Public Radio b7fd05c3-aad3-4da2-ad2b-ac3101671df3 b7fd05c3-aad3-4da2-ad2b-ac3101671df3 Thu, 10 Sep 2020 17:47:00 +0000 2940 https://omny.fm/shows/seasoned/the-icons-from-bloodroot-melissa-clark-s-tips-for Let’s Do Lunch: Tips For Parents + How Are We Feeding Students? Let’s Do Lunch: Tips For Parents + How Are We Feeding Students? We’re calling on the pros for advice on the midday meal. This week on Seasoned, we get tips from Diane Morrisey, a mom of six, about making school lunches kids actually want to eat.  We also brainstorm how to make lunchtime stress-free for busy parents whose home office may or may not be the kitchen table. Chef Plum checks in with Dan Giusti, the chef transforming lunches in New London public schools, about the challenges of turning $3.50 into a meal made from scratch. Finally, a mom with a son in a New Haven school district describes her experience trying to access meals for a child with multiple food allergies. Mayor Justin Elicker responds. Marysol Castro speaks with John Frassinelli to get a broader view of how Connecticut’s Department of Education is working with districts to feed all students, whether they are learning remotely or in school.     

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Diane Morrisey – Mother of six and self-taught home cook from Trumbull, Connecticut. She’s also a recipe creator, food stylist, and Instagram star.

Dan Giusti – Founder and CEO of Brigaid.

Nijija-Ife Waters – Parent of two sons and president of the Citywide Parent Team for the New Haven Public Schools.

Mayor Justin Elicker - First term Mayor of the city of New Haven (@MayorElicker)

John Frassinelli – Connecticut State Department of Education, Bureau Chief of Health, Nutrition, Family Services and Adult Education

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> We’re calling on the pros for advice on the midday meal. This week on Seasoned, we get tips from Diane Morrisey, a mom of six, about making school lunches kids actually want to eat.  We also brainstorm how to make lunchtime stress-free for busy parents whose home office may or may not be the kitchen table. Chef Plum checks in with Dan Giusti, the chef transforming lunches in New London public schools, about the challenges of turning $3.50 into a meal made from scratch. Finally, a mom with a son in a New Haven school district describes her experience trying to access meals for a child with multiple food allergies. Mayor Justin Elicker responds. Marysol Castro speaks with John Frassinelli to get a broader view of how Connecticut’s Department of Education is working with districts to feed all students, whether they are learning remotely or in school.     

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Diane Morrisey – Mother of six and self-taught home cook from Trumbull, Connecticut. She’s also a recipe creator, food stylist, and Instagram star.

Dan Giusti – Founder and CEO of Brigaid.

Nijija-Ife Waters – Parent of two sons and president of the Citywide Parent Team for the New Haven Public Schools.

Mayor Justin Elicker - First term Mayor of the city of New Haven (@MayorElicker)

John Frassinelli – Connecticut State Department of Education, Bureau Chief of Health, Nutrition, Family Services and Adult Education

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> lunch recipes back to school New Haven school lunch lunch, recipes, back to school, New Haven, school lunch full 1 5 Connecticut Public Radio 6933bc73-712d-4d8e-a561-ac2b013793ff 6933bc73-712d-4d8e-a561-ac2b013793ff Thu, 03 Sep 2020 19:51:00 +0000 2940 https://omny.fm/shows/seasoned/let-s-do-lunch-tips-for-parents-how-are-we-feeding Seasoned Takes Your Calls + Celebrity Chef Michele Ragussis Seasoned Takes Your Calls + Celebrity Chef Michele Ragussis This week on Seasoned: We’re live and taking your calls. Food Network superstar Chef Michele Ragussis helps Marysol Castro and Chef Plum answer your summer cooking questions, including what to do with the more unusual vegetables at the market or in your CSA box. Plus, ideas for cooking chicken of the woods mushrooms, grilling tips, and recommendations for soaking beans. 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> This week on Seasoned: We’re live and taking your calls. Food Network superstar Chef Michele Ragussis helps Marysol Castro and Chef Plum answer your summer cooking questions, including what to do with the more unusual vegetables at the market or in your CSA box. Plus, ideas for cooking chicken of the woods mushrooms, grilling tips, and recommendations for soaking beans. 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Michele Ragussis grilling summer cooking Michele Ragussis, grilling, summer, cooking full 1 4 Connecticut Public Radio c213a2cf-a6bf-46f5-9e43-ac250131d3d2 c213a2cf-a6bf-46f5-9e43-ac250131d3d2 Fri, 28 Aug 2020 22:58:00 +0000 2796 https://omny.fm/shows/seasoned/seasoned-takes-your-calls-celebrity-chef-michele-r Community Farming + Vegetable Kingdom’s Bryant Terry Community Farming + Vegetable Kingdom’s Bryant Terry How have Connecticut’s farms been affected by the COVID-19 pandemic? Marysol Castro tours Fairgate Farm, an urban volunteer-powered farm in Stamford. And, Chef Plum introduces you to local farmer, Farah Masani. Farah cultivates anywhere from one to seven acres of other people’s land—growing food for herself, restaurants, and the community. Interested in visiting some Connecticut farms? Farah recommends some favorites. Plus, Afro-Vegan author Bryant Terry’s new cookbook, Vegetable Kingdom, is a celebration of all that is vibrant and delicious in the plant word. We’ll talk to the author about his activism, local farms, and how his daughters, ancestors, and Hip Hop, inspire his cooking.  

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> How have Connecticut’s farms been affected by the COVID-19 pandemic? Marysol Castro tours Fairgate Farm, an urban volunteer-powered farm in Stamford. And, Chef Plum introduces you to local farmer, Farah Masani. Farah cultivates anywhere from one to seven acres of other people’s land—growing food for herself, restaurants, and the community. Interested in visiting some Connecticut farms? Farah recommends some favorites. Plus, Afro-Vegan author Bryant Terry’s new cookbook, Vegetable Kingdom, is a celebration of all that is vibrant and delicious in the plant word. We’ll talk to the author about his activism, local farms, and how his daughters, ancestors, and Hip Hop, inspire his cooking.  

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]]> Connecticut farms Bryant Terry farmers markets vegetables recipes cooking Fairgate Farm Farah Masani Connecticut, farms, Bryant Terry, farmers markets, vegetables, recipes, cooking, Fairgate Farm, Farah Masani full 1 3 Connecticut Public Radio 91301550-7e0a-4251-9a0d-ac1c00ed205e 91301550-7e0a-4251-9a0d-ac1c00ed205e Wed, 19 Aug 2020 14:51:00 +0000 2940 https://omny.fm/shows/seasoned/community-farming-vegetable-kingdom-s-bryant-terry Affordable Summer Rosés and Objectively Delicious Cocktails Affordable Summer Rosés and Objectively Delicious Cocktails It’s rosé season! $10 wines are likely getting you through the dog days of summer. Connecticut sommelier and self-described “Cork Dork” G. Patel shares the rosés you’ll want to drink right now. Plus, John deBary, irreverent author of Drink What You Want, shares a few classic cocktail recipes and describes his work with The Restaurant Workers’ Community Foundation.

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]]> It’s rosé season! $10 wines are likely getting you through the dog days of summer. Connecticut sommelier and self-described “Cork Dork” G. Patel shares the rosés you’ll want to drink right now. Plus, John deBary, irreverent author of Drink What You Want, shares a few classic cocktail recipes and describes his work with The Restaurant Workers’ Community Foundation.

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]]> rosé wine summer Restaurant Workers’ Community Foundation John deBary G. Patel rosé, wine, summer, Restaurant Workers’ Community Foundation, John deBary, G. Patel full 1 2 Connecticut Public Radio b0b442d7-cc83-4706-bfe8-ac1600f283e6 b0b442d7-cc83-4706-bfe8-ac1600f283e6 Thu, 13 Aug 2020 17:55:00 +0000 2940 https://omny.fm/shows/seasoned/affordable-summer-ros-s-and-objectively-delicious Feeding People During a Pandemic Feeding People During a Pandemic Welcome to Seasoned! Marysol Castro and Chef Plum talk to Connecticut chefs about ways they’ve adapted their businesses to meet the challenges of feeding people during a pandemic. And, we’ll say goodbye to a beloved mission-driven restaurant in Hartford that closed its doors permanently due to the virus. What’s next for Cary Wheaton, the tireless creator of Firebox? Finally, Stephanie Webster and Chef Jess Bengston spearheaded “Food For The Front Lines” in Fairfield County, raising over $130,000 to support front line workers as well as 70 restaurants in the area. Stephanie is also the editor of the Connecticut Chefs Recipes for Restaurant Relief Cookbook. She shares the backstory behind those efforts along with some favorite recipes from the book.   

Join the conversation on Facebook (https://www.facebook.com/ctpublic/), Twitter (https://twitter.com/wnpr) , and email (seasoned@ctpublic.org)

Robyn Doyon-Aitken and Catie Talarski contributed to this show. 

GUESTS: 

Tyler Anderson – Chef and restaurateur, owner of six restaurants in the state
Michele Sharma – Chef and owner of South on Bostwick Cantina & Grille in Bridgeport
Aki Arai - Chef and owner of House of Yoshida in Bethel
Louise Joseph – Chef and owner of Dough Girls Wood Fired Pizza on the Go
Cary Wheaton – Creator of Firebox in Hartford, Director of Forge City Works
Craig Sklar – Former owner of The Beer Collective in New Haven, current project: Haven Hot Chicken
David Lehman — Connecticut Commissioner of the Department of Economic and Community Development, and Governor Lamont’s Senior Economic Advisor
Stephanie Webster – Co-founder of Food For The Front Lines, creator of CTbites, editor of Connecticut Chefs Recipes for Restaurant Relief e-Cookbook

Links: 

Chef and restaurateur: https://www.cheftyleranderson.com/
South on Bostwick Cantina & Grille: https://www.facebook.com/southonbostwick/
House of Yoshida: https://www.house-of-yoshida.com/
Dough Girls Wood Fired Pizza on the Go: https://www.doughgirlsonthego.com/

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Welcome to Seasoned! Marysol Castro and Chef Plum talk to Connecticut chefs about ways they’ve adapted their businesses to meet the challenges of feeding people during a pandemic. And, we’ll say goodbye to a beloved mission-driven restaurant in Hartford that closed its doors permanently due to the virus. What’s next for Cary Wheaton, the tireless creator of Firebox? Finally, Stephanie Webster and Chef Jess Bengston spearheaded “Food For The Front Lines” in Fairfield County, raising over $130,000 to support front line workers as well as 70 restaurants in the area. Stephanie is also the editor of the Connecticut Chefs Recipes for Restaurant Relief Cookbook. She shares the backstory behind those efforts along with some favorite recipes from the book.   

Join the conversation on Facebook (https://www.facebook.com/ctpublic/), Twitter (https://twitter.com/wnpr) , and email (seasoned@ctpublic.org)

Robyn Doyon-Aitken and Catie Talarski contributed to this show. 

GUESTS: 

Tyler Anderson – Chef and restaurateur, owner of six restaurants in the state
Michele Sharma – Chef and owner of South on Bostwick Cantina & Grille in Bridgeport
Aki Arai - Chef and owner of House of Yoshida in Bethel
Louise Joseph – Chef and owner of Dough Girls Wood Fired Pizza on the Go
Cary Wheaton – Creator of Firebox in Hartford, Director of Forge City Works
Craig Sklar – Former owner of The Beer Collective in New Haven, current project: Haven Hot Chicken
David Lehman — Connecticut Commissioner of the Department of Economic and Community Development, and Governor Lamont’s Senior Economic Advisor
Stephanie Webster – Co-founder of Food For The Front Lines, creator of CTbites, editor of Connecticut Chefs Recipes for Restaurant Relief e-Cookbook

Links: 

Chef and restaurateur: https://www.cheftyleranderson.com/
South on Bostwick Cantina & Grille: https://www.facebook.com/southonbostwick/
House of Yoshida: https://www.house-of-yoshida.com/
Dough Girls Wood Fired Pizza on the Go: https://www.doughgirlsonthego.com/

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> full 1 1 Connecticut Public Radio 88767461-ed3a-412e-8edb-ac0e0139ce50 88767461-ed3a-412e-8edb-ac0e0139ce50 Wed, 05 Aug 2020 19:18:00 +0000 2970 https://omny.fm/shows/seasoned/feeding-people-during-a-pandemic Seasoned: Promo Seasoned: Promo Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

]]> trailer 1 Connecticut Public Radio 490ad54f-d640-42b5-ad4f-ac0c00c7f882 490ad54f-d640-42b5-ad4f-ac0c00c7f882 Mon, 03 Aug 2020 12:08:00 +0000 60 https://omny.fm/shows/seasoned/promo