Explorez tous les épisodes de Seasoned
| Date | Titre | Durée | |
|---|---|---|---|
| 15 Oct 2020 | Coffee: Local Shops, Home Brews + Coffee History | 00:49:00 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 01 Jul 2021 | Summer Parties With Martie Duncan, Hummel Hot Dogs And Miki Sudo | 00:49:00 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 11 Aug 2021 | Local Tomato Farmers, The Science Of Breeding Flavorful Tomatoes + Tony D’s Family Recipe | 00:49:00 | |
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: 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. | |||
| 29 Jul 2021 | An Hour With Unconventional Food Critic Daym Drops (Live) | 00:49:00 | |
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. | |||
| 18 Dec 2023 | Holiday cookie traditions, plus Roya Shariat and Gita Sadeh’s ‘Maman and Me’ | 00:51:39 | |
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:
FEATURED RECIPES: 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. | |||
| 31 Mar 2022 | An egg-citing hour with egg experts from Flamig Farm and the Fresh Eggs Daily blog | 00:47:46 | |
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:
Featured Recipes: 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. | |||
| 17 Jan 2024 | Seasoned explores olive oil, plus chef JJ Johnson’s ‘The Simple Art of Rice’ | 00:56:58 | |
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: Featured Recipes from The Simple Art of Rice: 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. | |||
| 08 Oct 2020 | Chef Maneet Chauhan: Chaat Is An Emotion | 00:49:00 | |
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: Featured Recipes Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 01 Aug 2023 | Chef Reneé Touponce’s innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas | 00:52:08 | |
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: 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. | |||
| 01 Oct 2020 | Tips For Homemade Pizza + The Best New Haven Pizzerias | 00:49:00 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 13 May 2021 | Anna Francese Gass + New Haven’s Sanctuary Kitchen (Rebroadcast) | 00:49:00 | |
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: Features Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 17 Aug 2022 | Seafood how-to, plus best local lobster rolls & seafood shacks | 00:49:00 | |
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. | |||
| 20 Jul 2023 | Connecticut’s BBQ scene is on fire | 00:45:30 | |
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: Listener shout outs: 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. | |||
| 23 Sep 2021 | Recipes And Tips For Back-To-School Lunches, Plus The Farm-To-School Program | 00:49:00 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 21 Apr 2022 | Dorie Greenspan on Julia Child, recipe tinkering, and why everyone should bake | 00:42:00 | |
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.
FEATURED RECIPES: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 15 May 2024 | Priya Krishna, plus a gardening crash course and fresh food in Hartford | 00:52:24 | |
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: 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. | |||
| 03 Jan 2024 | Local voices: Highlights from our favorite Seasoned conversations of 2023 | 00:49:00 | |
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 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. | |||
| 03 Aug 2022 | What is clean eating? Terry Walters explains how to 'Eat Clean Live Well' | 00:49:00 | |
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: Featured Recipes: 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. | |||
| 07 Sep 2022 | Scott Conant shares 'Peace, Love & Pasta' and Dr. Uma Naidoo helps us explore the gut-brain connection | 00:49:00 | |
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: 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. | |||
| 10 Dec 2020 | Sam The Cooking Guy: Recipes With Intentional Leftovers | 00:49:00 | |
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: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 21 Jun 2023 | Foraging with Chrissy Tracey and Mohegan elder Chris “Painted Turtle” Harris | 00:48:50 | |
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.
FEATURED RECIPE: Tagan Engel's Foraged Berry Hand Pies LEARN MORE: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 06 Jun 2023 | Celebrating Juneteenth with Nicole Taylor, plus chefs we’re rooting for | 00:49:00 | |
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: 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. | |||
| 12 Dec 2023 | Real talk about diet culture from the ‘Food, We Need to Talk’ authors | 00:43:42 | |
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. | |||
| 24 Sep 2020 | Apple Season: Favorite Local Orchards, Cider Donuts + More | 00:48:05 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 21 Jul 2022 | Chef Kwame Onwuachi cooks ‘his America’ plus, home cooks from PBS’s The Great American Recipe | 00:49:00 | |
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:
Featured Recipes: 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. | |||
| 02 Jun 2022 | ‘Jew-ish’ author Jake Cohen, Zabar’s history, and bagel makers we love | 00:49:00 | |
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:
FEATURED RECIPES: 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. | |||
| 20 Mar 2024 | Seasoned heads to the forest for local maple syrup | 00:49:00 | |
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. | |||
| 27 May 2021 | Let's Get Grilling (Live) | 00:48:26 | |
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: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 04 Apr 2024 | Seasoned celebrates National Library Week | 00:49:00 | |
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. | |||
| 18 Apr 2024 | Seasoned celebrates Earth Day with a farmer, cook and beekeeper | 00:50:33 | |
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 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. | |||
| 26 May 2023 | Summer drinks from CT's best mixologists | 00:46:30 | |
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:
DRINKS INSPIRATION: 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. | |||
| 23 Jul 2021 | Marina Marchese Of Red Bee Honey, Huneebee Project + A Bee’s Knees Cocktail (Rebroadcast) | 00:49:00 | |
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. | |||
| 24 Feb 2022 | Baking tips every bread lover ‘kneads’ from King Arthur Baking, Small State Provisions and Wave Hill Breads | 00:47:48 | |
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. | |||
| 03 Aug 2020 | Seasoned: Promo | 00:01:00 | |
Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 14 Jul 2022 | Queer all year! The work of the Queer Food Foundation, and Conn. LGBTQ-owned bars and cafes | 00:49:00 | |
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:
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. | |||
| 03 Jul 2024 | Steven Raichlen’s ‘Beer Can Chicken’ and our favorite interviews | 00:49:00 | |
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: 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. | |||
| 31 Dec 2021 | Bubbles! Sparkling wines and cocktails to ring in the new year | 00:47:06 | |
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. | |||
| 04 Feb 2021 | An Hour With Hawa Hassan | 00:49:00 | |
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: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 12 Nov 2020 | Pie Expert Kate McDermott + Local Bakers We Love | 00:49:00 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 08 Jun 2022 | Ali Slagle dreams of dinner so we don't have to | 00:43:28 | |
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: 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. | |||
| 23 Dec 2021 | Baking, foraging, and more: A look back at our favorite episodes in 2021 | 00:49:00 | |
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. | |||
| 06 Mar 2024 | Local food influencers on their impact, social media, and their communities | 00:49:00 | |
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: 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. | |||
| 06 Jul 2022 | No flies, no chocolate - how insects make foods we love possible, plus CT’s BIPOC farmers | 00:49:00 | |
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:”
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. | |||
| 07 Sep 2023 | The farmers behind Park City Harvest, plus CT Wine Country | 00:49:00 | |
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:
From the Where We Live feature:
BONUS LISTENS: 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. | |||
| 20 Jun 2024 | Seasoned celebrates Pride | 00:54:28 | |
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: 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. | |||
| 12 Jan 2022 | The future of food tastes like plant-based proteins and cell-cultured meat | 00:49:00 | |
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. | |||
| 11 May 2022 | Pati Jinich shares her ‘Treasures of the Mexican Table’ | 00:49:00 | |
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: 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. | |||
| 21 Oct 2021 | A visit to Hogan’s Cider Mill and a lesson in apple cider history from the authors of ‘American Cider’ | 00:49:00 | |
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. | |||
| 28 Jul 2022 | Seasoned celebrates 100 episodes | 00:49:00 | |
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:
Featured recipes from our guests: 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. | |||
| 15 Jul 2021 | A Look Back At A Year Of Seasoned Live | 00:49:00 | |
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. | |||
| 09 Sep 2021 | Wild Food: Conversations With Chef Bun Lai + Local Foragers | 00:48:53 | |
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: 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. | |||
| 26 May 2022 | Chef María Mercedes Grubb and writer Von Diaz on the food of Puerto Rico | 00:48:00 | |
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: 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. | |||
| 04 Mar 2021 | Anna Francese Gass + New Haven’s Sanctuary Kitchen | 00:49:00 | |
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: Features Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 17 Jun 2021 | The Drinks Of Summer 2021 | 00:49:00 | |
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: 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: Macari rosé from Macari Vineyard on the North Fork of Long Island - $30 Rock Angel rosé from Provence - retails in Conn. for around $28.99 Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 08 Apr 2021 | All About Tea: History, Blending + Cooking With Tea | 00:49:00 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 03 Sep 2020 | Let’s Do Lunch: Tips For Parents + How Are We Feeding Students? | 00:49:00 | |
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. | |||
| 26 Mar 2021 | Ring In Spring With Local Farmer Patti Popp (LIVE) | 00:47:48 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 03 Mar 2022 | A slice of New Haven pizza history: celebrating Sally’s, Pepe’s, and Modern with Colin Caplan | 00:49:00 | |
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 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. | |||
| 06 Jan 2021 | Alcohol-Free Drink Ideas For Dry January—Or Anytime | 00:49:00 | |
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: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 02 Sep 2021 | Seafood How-To, Plus Best Local Lobster Rolls & Seafood Shacks | 00:49:00 | |
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: Featured Recipe: David Standridge’s Tuna Bolognese Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 19 Nov 2021 | Lidia Bastianich shares her new cookbook and answers your Thanksgiving dinner questions | 00:47:30 | |
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: Get the recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 17 Feb 2022 | Exploring pasta making with chef Missy Robbins, and a local pasta shop where everyone belongs | 00:49:00 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 17 Jan 2023 | CT Restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’ | 00:59:50 | |
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: 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. | |||
| 09 Jun 2021 | An Hour With Chef Gregory Gourdet | 00:49:00 | |
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: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 04 Oct 2023 | Building community through coffee | 00:41:59 | |
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:
LEARN MORE: 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. | |||
| 18 Feb 2021 | Marcus Samuelsson Shines A Light On Black Excellence In The Food World | 00:49:00 | |
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: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 24 Mar 2022 | Michael Symon, plus a CT chef’s experience on the Ukrainian border, and Hartford’s Lauren Little | 00:49:00 | |
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:
Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 11 Feb 2021 | Exquisite Milk Makes Exquisite Chocolate, A New Local Vineyard + Hot Cocoa Bombs | 00:49:00 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 31 Mar 2021 | Julia Turshen’s Simply Julia + Cooking For The Clergy | 00:49:00 | |
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: 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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 11 Nov 2021 | Seasoned celebrates Hanukkah with latkes, kosher wine, and a trip to The Crown Market | 00:49:00 | |
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.
Kosher wines recommended on this show (Yair’s Under $25 Picks): Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 28 Oct 2021 | Cooking with pumpkins and exploring the joy and horror of pumpkin spice | 00:48:00 | |
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:
Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 02 Dec 2021 | Great cooking starts with an onion (Rebroadcast) | 00:49:00 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 31 Dec 2020 | Pie Expert Kate McDermott + Local Bakers We Love (Rebroadcast) | 00:49:00 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 01 Nov 2023 | 50 Pies, 50 States: A baker gets to know the US through pie | 00:49:00 | |
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: 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. | |||
| 24 Dec 2020 | Seasoned Special: Staying Connected Through Food | 00:49:00 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 21 Jan 2021 | Great Cooking Starts With An Onion | 00:49:00 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 20 Nov 2020 | Your Thanksgiving Dinner Questions Answered | 00:47:00 | |
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: 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. | |||
| 10 Aug 2022 | Garden genomes: Can science produce a better tasting tomato? Plus, we visit a local tomato farm | 00:49:00 | |
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:
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. | |||
| 05 Aug 2020 | Feeding People During a Pandemic | 00:49:30 | |
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 Links: Chef and restaurateur: https://www.cheftyleranderson.com/ Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 05 Dec 2023 | Bake smarter—and with confidence, plus exploring connections between Judaism and farming | 00:49:00 | |
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: 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. | |||
| 22 Apr 2021 | No-Recipe Recipes With Sam Sifton | 00:49:00 | |
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: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 29 Oct 2020 | Your Grilling Questions Answered By Barbecue Legend Myron Mixon | 00:48:10 | |
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: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 19 Nov 2021 | Turkey can stuff it. We’re all about the side dishes this Thanksgiving | 00:49:00 | |
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. | |||
| 18 Aug 2021 | The Drinks Of Summer 2021 | 00:49:00 | |
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. | |||
| 19 Aug 2020 | Community Farming + Vegetable Kingdom’s Bryant Terry | 00:49:00 | |
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. | |||
| 07 Oct 2021 | Vallery Lomas bakes her way to the top | 00:41:11 | |
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. | |||
| 30 Apr 2021 | Remembering Gary Bimonte of Pepe’s + More CT Pizza Pride | 00:47:37 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 25 Aug 2022 | And the winner is. . .Seasoned celebrates its James Beard Award-winning guests | 00:49:00 | |
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: 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. | |||
| 17 Aug 2023 | Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history | 00:49:00 | |
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:
FEATURED RECIPES: 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. | |||
| 16 Sep 2021 | Aarón Sánchez Shares Life Lessons + Local Chef Carlos Baez | 00:49:00 | |
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. | |||
| 12 Jun 2024 | Recipes and stories from The Great British Baking Show's Janusz Domagala | 00:42:25 | |
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:
FEATURED RECIPES: World Pride 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. | |||
| 30 Sep 2021 | Seasoned Celebrates Diners And Diner Culture | 00:47:13 | |
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. | |||
| 17 Dec 2020 | Ina Garten’s Modern Comfort Food | 00:49:00 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 14 Oct 2021 | Carla Lalli Music’s cookbook features real-life recipes for the way we really cook | 00:42:08 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 01 Sep 2022 | Tea time: The history of tea, herbal blends, and how chefs cook with tea | 00:49:00 | |
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:
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. | |||
| 14 Jan 2021 | Checking In With Connecticut's Restaurant Chefs | 00:54:52 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 29 Jan 2021 | Seasoned Live: Best Take-Out In Connecticut | 00:47:06 | |
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: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 20 May 2021 | A Preview Of Farmers’ Market Season 2021 | 00:49:00 | |
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: *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. | |||
| 05 Jan 2022 | "The Korean Vegan" Joanne Lee Molinaro embraces both her cultural cuisine and plant-based cooking | 00:49:00 | |
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: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| 21 Sep 2022 | Chef Missy Robbins on 'Pasta', Peters Pasta, and a local pasta shop where everyone belongs | 00:49:00 | |
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: 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. | |||