Seasoned

Connecticut Public Radio

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

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

For more, visit ctpublic.org/seasoned

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Our Editor's Take

The Seasoned podcast has detailed everything from ingredient selection to cooking skills. It started in mid-2020 as a show that addressed how the COVID-19 crisis affected the industry. It has grown into a podcast that interviews food writers, critics, and more to discuss a range of topics. There are discussions on the history of food, diseases, culinary journeys, and more.

With over two decades of experience, Chef Plum is an apt candidate to host Seasoned. He has judged competitions, been on food shows, and produced the TV show Restaurant Road Trip. In most episodes, a guest joins Seasoned. They are experts in their field and tell audiences about everything from doughnuts to apple cider history. Some previous guests include chefs Missy Robbins, Bryant Terry, and Gregory Gourdet. No matter what interests listeners, there is something enjoyable for all.

As the Seasoned title suggests, the theme is the various seasons and how foods interact with them. After each podcast episode, listeners leave feeling more informed about the topic. The unexpectedness of the themes adds to the intrigue. Will the next show detail fermented food, vegan food, or natural wines? Food lovers and general listeners alike can learn something from each topic.

Seasoned may help those who want to improve their food expertise. It also supplies a host of information on the "best" stuff, like the best local pasta shops, the best way to toast New Year's, and the best bagel makers. It's an inclusive food podcast that could inspire cooking or further knowledge searching. New episodes are dropped up to two times per month and are mostly close to an hour long.

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Episodes

Seasoned heads to the forest for local maple syrup
Mar 20 2024
Seasoned heads to the forest for local maple syrup
It’s maple syrup season! We visit The Independent Day School in Middlefield where students learn the art and science of maple syrup-making starting in kindergarten. Science teacher Xander Lowry is our guide as we tap trees, gather sap, split wood and make syrup with local students. Students in third, fifth and eighth grades describe what they love about the process and the ways making maple syrup brings the community together. And, when Seasoned spoke to James Beard Award-winning chef Sherry Pocknett this past summer, she told us that the maple syrup coming out of the Mashantucket Sugar Shack was “the best in all the land.” Of course, that made us want to see, smell and taste for ourselves. Producer Tagan Engel takes a walk in the forest to visit the maple sugar operation guided by Jeremy Whipple, a member of the Mashantucket Pequot Tribal Nation and executive director of the Tribal Department of Agriculture. Jeremy is the project manager of the Mashantucket Sugar Shack. Jeremy explains maple syrup’s significance to members of the Mashantucket Pequot Tribal Nation and how he and his team make the Pequot Maple Syrup–using modern technology while drawing on hundreds of years of ancestral tradition–at the Mashantucket Sugar Shack. Plus, Tagan shares a recipe for Maple Rosemary Glazed Pecans. GUESTS: Xander Lowry: Science teacher at The Independent Day School in Middlefield, Conn. (@theindependentdayschool) (with special thanks to Jim Rumberger, Director of Facilities at The Independent Day School) Third, Fifth and Eighth Grade Students from The Independent Day School Jeremy Whipple: Executive director of the Tribal Department of Agriculture and the project manager of the Mashantucket Sugar Shack. Learn more about how the Pequot Maple Syrup is made. 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/donateSee omnystudio.com/listener for privacy information.
Local food influencers on their impact, social media, and their communities
Mar 6 2024
Local food influencers on their impact, social media, and their communities
This week on Seasoned, we talk with content creators in the food space. Kat Ashmore is the chef (and "Hungry Lady") behind Kat Can Cook on Instagram and TikTok. We’ll talk with her about her first cookbook, just out! Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun. And if you're a #ctfoodie, you likely follow David Milton's @thedamgram and @thedamtok for new restaurant alerts and to get David's picks for "the best" everything from empanadas to chicken sandwiches to mochi donuts and ice cream. (We appreciate his "3 Meals for under $20 series, too). David makes videos on-site that make people hungry and he uses his platforms to uplift the people and places making delicious things all over our state. Producer Katrice Claudio talks with David about how and why he shines his light (literally) on the mom-and-pops you love and shares the videos with his thousands of fans and followers. Plus, producer Tagan Engel visits a brand new coffee shop in New Haven called MOTW Coffee and Pastries. Its larger organization, Muslims of the World, began on Instagram with a mission around illuminating "the lives of Muslim individuals through their own stories. This digital space blossomed into a haven, celebrating resilience, faith, and the shared humanity that binds us all." Tagan speaks with the sibling co-owners about the shop and their specialty: traditional Yemeni chai. GUESTS: Kat Ashmore: author of Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun (@katcancook) (Kat on TikTok) David Milton: Content creator behind @thedamgram and @thedamtok. Usama Aslam, Bilal Aslam and Zainab Aslam: Sibling co-owners of MOTW Coffee and Pastries in New Haven, Conn. (@MOTW.Coffee) Featured Recipes: Chimichurri MeatballsSweet Potato Cupcakes with Salted Maple FrostingMediterranean Chopped Salad with Roasted Red Pepper Dressing This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Tagan Engel, Stephanie Stender and Meg Fitzgerald. Scout Raimondo is our intern. Sabrina Herrera, Francesca Fontanez and Shanice Rhule are our Social team. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
How to savor chocolate, plus bars you can feel good about buying
Feb 12 2024
How to savor chocolate, plus bars you can feel good about buying
This week on Seasoned, we’re spending the hour talking about—and tasting—chocolate. We'll get a history lesson and follow cacao's journey from a bitter drink for wealthy Aztecs to the delicious thing it is today. Plus, if you care about where your food comes from and how it impacts the people who grow and harvest it, as well as the planet, we're recommending four chocolate bars that are certified organic, Fair Trade and Fair for Life. First, you’ll meet Benoit Racquet of BE Chocolat in Fairfield. This master chocolatier is not just making artisan chocolates, he’s designing a tasting experience. And, we talk with food historian Ramin Ganeshram about the evolution of cacao and chocolate. "So these individuals working with cacao for this world market—for colonizers, for their enslavers and those who'd indentured them—were skilled artisans," Ramin said, "they were agriculturalists, they were food scientists, and people I think don't realize that." Finally, in between bites, Tagan Engel and Westport chocolatier Aarti Khosla recommend ethically made store-bought bars you can feel good about buying. It's a tough job, but somebody's gotta do it. Tagan prefers a tall, thin Theo, and both agree it has a good snap. One of Aarti's top picks is from Tony's Chocolonely, one of the original chocolate makers working toward a 100% exploitation free chocolate. GUESTS: Benoit Racquet: Master chocolatier and co-founder of BE Chocolat in Fairfield, Conn. Ramin Ganeshram: Executive Director of the Westport Museum for History & Culture. She’s also a food historian, a professionally trained chef, a journalist and the author of the book, The General’s Cook, a novel which tells the story of Hercules Posey, the chef enslaved by President George Washington. Aarti Khosla: Chocolatier/owner of Le Rouge Chocolates by Aarti in Westport, Conn. Chocolate bars you can feel good about buying Tagan and Aarti tasted the following bars during their segment. All are readily available at markets or pharmacies and sell for between $3.00-$6.00. AlterEco (Brown Butter Dark, Organic, Fair Trade) Theo (Cherry Almond, Organic, Fair for Life) Tony’s Chocolonely  (Caramel Sea Salt, Fair Trade, Traceable Cocoa Beans) Divine (85% Exquisitely Smooth Dark Chocolate Bar, Fair Trade, Ghanian farmer co-owned) Learn More: Visit the Slave Free Chocolate website.The Fine Chocolate Industry Association is working on a glossary to help define the terms used for ethical and sustainable chocolate. This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
The art of dining alone
Jan 31 2024
The art of dining alone
We all have different opinions on dining alone. Some people relish the experience. Others would rather eat a bowl of bees than feel vulnerable at a table for one. . .perhaps thinking to themselves - are people judging me?  This hour, producer Katrice Claudio reflects on solo dining and how it can actually be a way to connect — with yourself, and others. Katrice talks with writer Alissa Wilkinson. She’s a movie critic for The New York Times, and the author of the book, Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women. A year ago, Alissa wrote an article for Vox called “The Glories of Dining Out Alone.” Alissa explains some of the history of dining alone, the stigma people may still feel, and takeaways for solo-diners. . . so you might feel a little more confident if taking yourself out to dinner is part of your self-care. Katrice also talks with local bartender Anna Konya about her experiences observing and interacting with lots of solo diners grabbing a meal at the bar. Plus, get to know the New York City photographer behind the book, Dining Alone: In the Company of Solitude. Aside from its portraits of solo-diners, the book is an interesting visual history of restaurants spanning 35 years. GUESTS: Alissa Wilkinson: Writer and a movie critic for The New York Times. She’s the author of the book, Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women, and she wrote an article for Vox called “The Glories of Dining Out Alone.” Anna Konya: Writer, experienced bartender and cultural commentator. Find Anna's writing at Daily Nutmeg (@theflowingcup) Nancy Scherl: Fine art photographer. Her book is Dining Alone: In the Company of Solitude, (published by Daylight Books). This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Tagan Engel, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Seasoned explores olive oil, plus chef JJ Johnson’s ‘The Simple Art of Rice’
Jan 17 2024
Seasoned explores olive oil, plus chef JJ Johnson’s ‘The Simple Art of Rice’
Olive oil is a thing of beauty—and essential in so much of our cooking. Olive oil sommelier Tassos Kyriakides teaches us how to better appreciate olive oil – both for its flavor and its health and ecological benefits. And, producer Meg Dalton reports on one Connecticut organization using Palestinian olive oil to educate the community about the region. We’ll also hear from Wafa Shami, a Palestinian food blogger, about the importance of olive trees. Plus, we talk with James Beard Award-winning chef JJ Johnson about his new book, The Simple Art of Rice. GUESTS: Tassos Kyriakides: Certified Olive Oil Sommelier and Assistant Professor of the Yale School of Public Health Ghoufran Allababidi: President of the Tree of Life Educational Fund (@TreeofLifeEducationalFund) Rebecca Crosby: Board member of Tree of Life and a retired pastor of the First Congregational Church of Old Lyme Wafa Shami: Food blogger behind Palestine in a Dish and author of several children’s books, including Olive Harvest in Palestine. (@palistineinadish) JJ Johnson: James Beard Award-winning cookbook author and the founder of FieldTrip in New York City, a trio of restaurants focused around rice. His latest book is The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table with Danica Novgorodoff (@chefjj) (@novgorodoff) (@fieldtripusa) Learn More:Education in a BottleWafa Shami’s recipe for Chicken Musakhan Featured Recipes from The Simple Art of Rice:Seafood PaellaFilipino AdoboBibimbap with Pickled Vegetables This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Local voices: Highlights from our favorite Seasoned conversations of 2023
Jan 3 2024
Local voices: Highlights from our favorite Seasoned conversations of 2023
Before we go full-speed ahead on 2024, this week on Seasoned, we’re listening back to some of our favorite conversations of 2023. You'll hear moments from our episode celebrating local restaurants that have stood the test of time, an Indigenous chef who made James Beard Award history, chefs we’re cheering for (always!) and people supporting their communities through food and farming. GUESTS: Frank “Wayne” Stone: Owner of the Glenwood Drive-In in Hamden, Conn. (@Glenwooddrivein) Kelly Ciccone: Daughter of Wayne and owner of Kelly’s Cone Connection in Hamden, Conn. (@kellysconeconnection) Joan Paul: Co-owner of The Griswold Inn in Essex, Conn. (@griswoldinn) Aaron Sarwar: Manager of Shish Kebab House of Afghanistan in West Hartford, Conn. (@shishkebabhouse) Angela Sarwar: Assistant Manager of Shish Kebab House of Afghanistan in West Hartford, Conn. Damon “Daye” Sawyer: Executive chef and co-owner of 29 Markle Ct. in Bridgeport, Conn. Reneé Touponce: Executive Chef at Oyster Club and The Port of Call in Mystic, Conn. (@reneetouponce) Rachel Sayet: Indigenous educator and member of the Mohegan Tribe Sherry Pocknett: James Beard Award-winning chef/owner of Sly Fox DenToo. Kristianna Smith and Mike Saraceno: Curators and cultivators of a pick-what-you-need garden in New Britain, Conn. (@ourgardennb) Richard Myers: Horticulturist/farmer and co-founder of Park City Harvest in Bridgeport, Conn. (@park.city.harvest.llc) (@park_harvest) Shawn Joseph: Horticulturist/farmer and co-founder of Park City Harvest in Bridgeport, Conn. Full episodes: CT restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’ Georgia O’Keeffe’s recipe collection, local chef Damon Sawyer, plus Prince Abou’s Butchery Chef Reneé Touponce’s innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history A gutsy talk about fermented food. Plus, big plans for Small State Chef Rahanna Bisseret Martinez + a personal approach to community gardening The farmers behind Park City Harvest, plus CT Wine Country This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. (Emily Charash was a producer on the full episode of CT Restaurants that have stood the test of time) Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Holiday cookie traditions, plus Roya Shariat and Gita Sadeh’s ‘Maman and Me’
Dec 18 2023
Holiday cookie traditions, plus Roya Shariat and Gita Sadeh’s ‘Maman and Me’
Roya Shariat and her mother, Gita Sadeh are co-authors of the new cookbook, Maman and Me: Recipes from Our Iranian American Family. You’ve likely seen Gita on Roya’s TikTok and Instagram, where she’s famous for flipping the most gorgeous tahdigs and picking the right-sized container for leftovers 100% of the time (there are some nail-biters and you will root for her ‘til the end). In our conversation, Roya explains why it was important for her to document her mother’s recipes in a book, and together, they talk about the ways their culture is so deeply rooted in food and feeding one another. Plus, some Connecticut residents talk about a cookie that’s special to them, either because of a cultural tradition, holiday or just because they love it. You’ll hear about treasured alfajores, anisette cookies, gingerbread, rugelach, Norwegian krumkake, and more. We also learn about the cookies (and the bakers) of Sanctuary Kitchen in New Haven. GUESTS: Roya Shariat and Gita Sadeh: Co-authors of Maman and Me: Recipes from Our Iranian American Family (@mamanandme) (@royashariat) GUEST COOKIE CONTRIBUTORS: Joyce Thompsen Biolzi and Janice Papuga: Mother and daughter. Special cookie - Norwegian krumkake Leyla Dam Jenkins: Owner of Lorca Coffee Bar in Stamford, Conn. Special cookie - alfajores Lori Dalton: Mom of Seasoned’s Director of Storytelling. Special cookie – Italian anisette Ramin Ganeshram: Executive Director of Westport Museum for History & Culture. Special cookie - gingerbread Noah Baerman: Jazz musician and educator. Special cookie - chocolate chip Parvine Toorawa: Chef and baker at Sanctuary Kitchen. Special cookie - naankataj Azar Ahmed: Chef at Sanctuary Kitchen. Special cookie - kaak juz hind Rawaa Ghazi: Program Associate at Sanctuary Kitchen in New Haven, Conn. Special cookie - ma'amoul Tagan Engel: Producer of Seasoned. Special cookie – rugelach and Lego® gingerbread (adapted from Tartine's soft gingerbread) FEATURED RECIPES: Soft Almond Flour Cookies (Toots)Crispy Egg Yolk and Walnut Cookies (Noon Tokhmorghi)Sweet Yogurt Fritters (Noon Masti)Tagan's RugelachTagan's Lego Gingerbread Cookies This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from our Social team Sabrina Herrera and Francesca Fontanez. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Bake smarter—and with confidence, plus exploring connections between Judaism and farming
Dec 5 2023
Bake smarter—and with confidence, plus exploring connections between Judaism and farming
Don’t you just love a good secret? Here’s one: baking isn’t any harder than cooking. You don’t have to stress about preciseness, food science or perfection. Samantha Seneviratne is a baker, a contributor to the New York Times, and the host of Everyday Cooking on Magnolia Network. She’s also a James Beard Award-nominated cookbook author and her latest book is Bake Smart: Sweets and Secrets from My Oven to Yours. We talk with Sam about her book and get her to spill those secrets so you can bake with confidence. Plus, producer Tagan Engel talks with Shamu Fenyvesi Sadeh about the work being done at the Adamah campus of the Isabella Freedman Retreat Center in Falls Village, CT. Programs, immersive retreats, and fellowships at the center aim to help people better understand and experience the connection between Judaism, agriculture and the Earth. GUESTS: Samantha Seneviratne: Author of Bake Smart: Sweets and Secrets from My Oven to Yours. Get info about the book/baking event at Byrd's Books happening on December 10. (@samanthaseneviratne) Shamu Fenyvesi Sadeh: Managing Director of Education Isabella Freedman Jewish Retreat Center, an Adamah campus in Falls Village, Conn. (@adamah) Jaimie Sadeh: Art therapist. Jaimie joined to talk about cooking latkes and other traditional foods to celebrate Hanukkah FEATURED RECIPES: Chewy Chocolate Chip CookiesTagan Engel's Ultimate Latkes This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Talkin’ turkey with local chefs, plus the gift of Buffalo Creek squash
Nov 20 2023
Talkin’ turkey with local chefs, plus the gift of Buffalo Creek squash
This hour, chef Raquel Rivera, a cooking teacher and owner of A Pinch of Salt, and Jason Sobocinski, a local food entrepreneur, share tips for cooking a Thanksgiving turkey with all the fixins’. And intern Lateshia Peters talks with her mom Nicole Lewis about why their Thanksgiving meal is centered around the food of her Grenadian heritage. Think: Caribbean-spiced salmon, fry-bakes, and cocoa tea. Plus, producer Tagan Engel speaks with Hi’ilei Hobart, a professor of Native and Indigenous Studies at Yale, and Rebecca Salazar, a student seed keeper with the Yale Native American Cultural Center and the Yale Sustainable Food Project. They spoke at the Yale farm about their adventure this year - growing and saving seeds of the special Haudenosaunee Buffalo Creek squash. These two indigenous women also speak to the importance they feel in connecting with indigenous and ancestral foods such as the three sisters: beans, corn and squash - to counter the challenges of colonization.  GUESTS: Raquel Rivera: Chef/owner of A Pinch of Salt Jason Sobocinski: Co-owner/partner of Caseus Provisions in Wallingford, Crispy Melty by Caseus, Olmo Bagels, Ordinary and Haven Hot Chicken in New Haven, Mystic Cheese Company in Groton and Black Hog Brewing Company in Oxford. Lateshia Peters and Nicole Lewis: Lateshia is a CT Public Intern and Nicole is her mom. Hi’ilei Hobart: Assistant Professor of Native and Indigenous Studies in the program of Ethnicity, Race, and Migration at Yale University. Also author of Cooling the Tropics and editor of Food Ways Hawaii. Rebecca Salazar: Undergrad studying Ethnicity, Race, and Migration at Yale. Rebecca is a Seed Keeper and Programs Liaison between the Native American Cultural Center - (NACC) and the Yale Sustainable Food Program (YSFP). This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. Special thanks to the Yale Sustainable Food Program and to Fafa­­­­­­ Van Ha, Lazarus Fellow at the Yale Sustainable Food Program for contributing to the Buffalo Creek squash segment.  Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
50 Pies, 50 States: A baker gets to know the US through pie
Nov 1 2023
50 Pies, 50 States: A baker gets to know the US through pie
Stacey Mei Yan Fong dreamed up the most delicious way to learn more about the United States, her chosen home. We talk with Stacey about her first cookbook, 50 Pies, 50 States; the immigration story that inspired it; and the pure joy that pie brings. Stacey created the 50 Pies, 50 States project while applying for permanent residency in the United States. She researched each state, developed a pie recipe inspired by the state, and dedicated the pie to a friend or special person connected to that state. Some pies are wild and wonderful—Nevada’s “All-You-Can-Eat Buffet Pie” and Minnesota’s “Corn Dog-Hotdish Pie with Savory Funnel-Cake Topping” are examples (there are a few state-fair-inspired pies as well). And some pies highlight a state’s fun facts. Did you know that the snickerdoodle is Connecticut's state cookie? Stacey details the backstories behind her unique pies and gives home bakers tips for baking great pies, whether they’re dedicated to someone or just made to share and spread joy. Plus, we spotlight a story Where We Live explored about the surprising connection between baking powder and our state. Patrick Skahill hosts a conversation with food historian Linda Civitello. GUESTS: Stacey Mei Yan Fong: Home baker and the author of 50 Pies, 50 States: An Immigrant’s Love Letter to the United States Through Pie. (@50pies50States)From the Where We Live Feature:Linda Civitello: Food Historian; Author, Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking FEATURED RECIPES: Connecticut: Snickerdoodle PieMassachusetts: Boston Cream Pie PieNew Hampshire: Maple Pumpkin Pie with Painted Birch Tree Crust This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Special thanks to Patrick Skahill and Katie Pellico. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Yewande Komolafe’s ‘Everyday Lagos,’ plus Bridgeport’s Green Village Initiative
Oct 24 2023
Yewande Komolafe’s ‘Everyday Lagos,’ plus Bridgeport’s Green Village Initiative
In this hour of Seasoned, you’ll get to know Brooklyn-based writer, recipe developer, and food stylist Yewande Komolafe. In her work for The New York Times and elsewhere, she’s a champion for West African cuisine. Producer Tagan Engel talks with Yewande about her first book, My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora. Then Tagan brings us a story from Reservoir Community Farm in Bridgeport — where Green Village Initiative is feeding its community and empowering the next generation of urban gardeners and farmers. GUESTS: Yewande Komolafe: Author of My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora. (@yewande_komolafe)Green Village Initiative: Special thanks to Ellie Angerame, Jessica Rosario, chef Raquel Rivera, Lucrecia Barraza, and teens DJ Waugh, Chris Hayes, Shemaya Joseph, and Zayne Murphy. More info about Harvest Fest (@greenvillageinitiative) FEATURED RECIPES:SinasirSwallows – Pounded MethodÈgúsí Soup This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Our interns are Lateshia Peters and Joey Morgan. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Chef Rahanna Bisseret Martinez + a personal approach to community gardening
Oct 11 2023
Chef Rahanna Bisseret Martinez + a personal approach to community gardening
Rahanna Bisseret Martinez was a contestant on Top Chef Junior, and she’s cooked at some of the best restaurants in the world, including Dominique Ansel Bakery, Chez Panisse, Broken Spanish, Emeril's and Tartine Bakery. Rahanna is the author of the cookbook, Flavor + Us. And she’s still in college! Producers Katrice Claudio and Tagan Engel talk with Rahanna about her book, her busy life and her love of food from all over the world. And, we meet a New Britain family who turned their lawn into a pick-what-you-need garden for their community. GUESTS: Rahanna Bisseret Martinez: Chef and author of Flavor + Us: Cooking for Everyone (@rahanna.bisseret.martinez) Kristianna Smith and Mike Saraceno: Curators and cultivators of a take-what-you-need garden in New Britain, Conn. (@ourgardennb) You can donate books to the garden's book box through Possible Futures. FEATURED RECIPES: Concha SconesDry-Fried Green BeansTie-Dye Berry Paletas LEARN MORE: Listen to Leah Penniman of Soul Fire Farm talk with Khalilah Brown-Dean about how Black Americans are reclaiming their relationship with nature on an episode of Disrupted. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Building community through coffee
Oct 4 2023
Building community through coffee
This week on Seasoned, we’re thinking about ways coffee spurs connection and builds community. You’ll hear stories about two very different coffee experiences. Producer Katrice Claudio talks with Elijah Hilliman, the co-founder of Semilla Cafe + Studio in Hartford. Semilla is a coffee shop, but it’s also a neighborhood living room serving as a creative space “rooted in intention and reclamation” for Connecticut’s BIPOC and LGBTQIA communities. Plus, Producer Tagan Engel attends an Eritrean coffee ceremony hosted by her dear friend Farha Abubaker. We get to know Farha and the traditions behind each part of the ceremony. And, listeners shout-out J. René Coffee Roasters for both the excellent coffee and the mission behind its sister coffee bar, Victus Coffee. Listen to our interview with owner and coffee expert, J. René Martinez. GUESTS: Elijah Hilliman: Co-owner of Semilla Cafe + Studio Farha Abubaker: Formerly a chef and journalist, currently a teacher in New Haven, Conn. LEARN MORE:Read Ayannah Brown's story, MAROON Series by Semilla Café + Studio in Hartford is generating a new scene of CT music artists. The song at the close of our first segment was "Real Small Change" by local jazz and R&B quartet, Mixed Company. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
The scoop on Connecticut’s best local ice cream shops
Sep 20 2023
The scoop on Connecticut’s best local ice cream shops
This hour, we get the scoop on some of the state’s best ice cream shops from two people devoted to local ice cream. We talk with Craig Behun, the ice cream lover behind the Instagram @cticecreamtour and Shahan Kukreja of Micro Creamery. For years, Craig’s been posting about his adventures trying ice cream shops all over the state. And Shahan takes the micro brewery concept and applies it to ice cream. You’ll find more than 70 local ice creams in the shop. Plus, Sweet Claude’s in Cheshire is an ice cream shop we love; get to know its owner Kelly Anne Pearce. And finally, Dr. Steve Zinn, UConn professor in the Department of Animal Science talks about the cows we have to thank for the milk used in the excellent ice cream served at the UConn Dairy Bar (@uconndairybar). GUESTS: Craig Behun: Ice cream lover, creator of @cticecreamtourShahan Kukreja: Co-owner of Micro Creamery in Woodbridge and Milford, Conn. (@microcreameryofct)Kelly Anne Pearce: Owner and ice cream maker, Sweet Claude’s in Cheshire, Conn. (@sweet_claudes)Dr. Steve Zinn: UConn professor in the Department of Animal Science in the College of Agriculture, Health, and Natural Resources (CAHNR); previously department head of Dept of Animal Science Learn More: Watch UConn's cows step up to the Voluntary Milking System to be milked.This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
The farmers behind Park City Harvest, plus CT Wine Country
Sep 7 2023
The farmers behind Park City Harvest, plus CT Wine Country
Richard Myers and Shawn Joseph are on a mission. This hour of Seasoned, get to know the farmers behind Park City Harvest in Bridgeport. Aside from keeping their farm productive and making candles, teas, and pikliz from their crops, the entrepreneurs are authors, too. Seasoned producer Tagan Engel tours the farm with "Farmer Rich" and "Farmer Shawn" and cooks a recipe from their book, Grow to Eat: A Vegetable Growing Guide/Cookbook. Plus, we’re sharing some highlights from Where We Live’s recent episode Exploring Connecticut Wine Country. GUESTS: Richard Myers: Horticulturist/farmer and co-founder of Park City Harvest in Bridgeport, Conn. (@park.city.harvest.llc) (@park_harvest)Shawn Joseph: Horticulturist/farmer and co-founder of Park City Harvest From the Where We Live feature: Alice Feiring: Journalist and Writer; Author, The Feiring LineLeeanne Griffin: Food and Consumer Reporter, Hearst ConnecticutRyan Winiarski: Owner, Priam VineyardsPatty Rowan: Winery Manager, Hopkins Vineyard BONUS LISTENS: Shawn Joseph mentioned Huneebee Project in New Haven. Listen to the episode where we talked with its founder and two teenage beekeepers. Leeanne Griffin talks with the owners of restaurants that have stood the test of time on an episode of Seasoned. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social. The wine segment was produced by Katie Pellico for Where We Live. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history
Aug 17 2023
Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history
This June, two women made James Beard Award history. Chef Sherry Pocknett is the first Indigenous woman to earn a James Beard Award (Best Chef, Northeast). And chef, food writer, and author Illyanna Maisonet is the first Puerto Rican to earn a James Beard Award. Illyanna won in the “Emerging Voice” category for her book, Diasporican: A Puerto Rican Cookbook. This hour, Rachel Sayet, an Indigenous educator and member of the Mohegan Tribe, talks with Sherry, who is a member of the Mashpee Wampanoag Tribe, about her restaurants Sly Fox Den Too, which is in Charlestown, RI., as well as the restaurant she hopes to launch in Connecticut. Sherry also describes what it felt like to win the James Beard Award. And, producer Katrice Claudio talks with Illyanna, who received her medallion during the James Beard Media Awards ceremony on June 3. Illyanna talks about culinary school, the cultural influences that make up Puerto Rican cuisine, and her approach to cooking Puerto Rican food—her way. GUESTS: Sherry Pocknett: James Beard Award-winning chef/owner of Sly Fox DenToo. She is the first Indigenous woman to win a James Beard Award.Illyanna Maisonet: James Beard Award-winning food writer. She is the first Puerto Rican woman to win a James Beard Award and the first Puerto Rican food columnist for a major newspaper in the United States, the San Francisco Chronicle. Her newsletter is on Substack and her first book is Diasporican: A Puerto Rican Cookbook. FEATURED RECIPES: PernilTostonesArroz Chino Boricua LEARN MORE: In her segment, Sherry mentioned farmer Jeremy Whipple. He’s the director of Mashantucket Pequot’s Meechooôk Farm, where they make what Sherry calls “the best maple syrup in all the land.” CT Public's Patrick Skahill featured the farm in a series about BIPOC farmers. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Our interns are Stacey Addo and Carol Chen. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Chef Reneé Touponce’s innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas
Aug 1 2023
Chef Reneé Touponce’s innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas
We’ve wanted to hook chef Reneé Touponce for an interview for a long time! She’s the executive chef at Oyster Club and The Port of Call, a nautical-themed cocktail lounge and restaurant in Mystic. She’s also the Connecticut Restaurant Association’s “Best Chef” of 2022 and a James Beard Award-nominee. She joins us to talk about her approach to cooking seafood and how it serves as a creative muse. Plus, Valentine Thomas, a professional spearfisherwoman, ocean conservationist, and sustainability-focused cook, discusses her book Good Catch. She’ll share tips for grilling fish and explain why we might want to eat more of it. And, Carolyn Wyman, author of The Great Clam Cake and Fritter Guide offers her picks for Connecticut’s seafood shacks making the tastiest clam cakes and fritters. GUESTS: Reneé Touponce: Executive Chef at Oyster Club and The Port of Call in Mystic. (@reneetouponce)Valentine Thomas: Author of Good Catch: A Guide to Sustainable Fish and Seafood with Recipes from the World’s Oceans (@valentinethomas)Carolyn Wyman: Author of The Great Clam Cake and Fritter Guide: Why We Love Them, How to Make Them, and Where to Find Them from Maine to Virginia FEATURED RECIPES: Fish Puttanesca Oysters, Three WaysCorn ChowderLEARN MORE: Reneé Touponce shouted out a trio of local seafood sources who’ve given her a deeper appreciation for the ingredients she cooks with every day: Sea Well Seafood (want to see a monk fish?)Will Ceddia – Sixpenny Oyster Farm (@sixpenny_oysters)Suzie Flores – Stonington Kelp Co. (@stoningtonkelpco)Listen to Will and Suzie talk about ocean farming in Connecticut in an episode from Seasoned's archive.In her segment about spearfishing and seafood, Valentine Thomas referenced this recent study about the connection between seafood consumption during pregnancy and IQ.Want to go on a clam cake crawl? Here are Carolyn Wyman’s picks for the best clam fritters in Connecticut: Deary Brothers/Mike’s Stand in PutnamHank’s Dairy Bar in PlainfieldJohnny Ad’s in Old SaybrookThe Lobster Shack in East HavenSea Swirl in Mystic This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Our interns are Carol Chen and Stacey Addo. Dive into all of the nautical themed stories airing this week on Connecticut Public's original talk shows by visiting ctpublic.org/nautiweek. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.  Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Connecticut’s BBQ scene is on fire
Jul 20 2023
Connecticut’s BBQ scene is on fire
Do you smell smoke? It’s our annual live episode celebrating all things grilled, smoked, and barbecued. The pitmaster behind Hindsight Barbecue in Waterbury and West Hartford is our guest for the hour. Plus, local pitmaster Darryl Thomas of Thomas' Smokey Pit Stop in Manchester shares the inspirations behind his recipes and answers your barbecue questions too. Where is your favorite barbecue joint in the state? Are you a fan of Kansas City, Carolina, Memphis or Texas-style barbecue? We’re gonna make a case for a thing called Connecticut-style barbecue because the pitmasters in our state are on fire. We want to know where you’re getting your pulled pork, ribs, brisket, smoked sausages, and burnt ends. If it’s covered in sauce or piled high on a tray with slaw and a side of cornbread, we want to hear about it. GUESTS: Jeff Schmidt: Co-owner of Hindsight Barbecue in Waterbury and West Hartford, Conn. (@hindsightbbq)Darryl Thomas: Owner/pitmaster of Thomas' Smokey Pit Stop, Manchester, Conn. (@thomassmokeypitstop) Cookbooks that'll up your BBQ game: Rodney Scott's World of BBQ by Rodney ScottFranklin Smoke: Wood. Fire. Food. by Aaron FranklinThank You for Smoking by Paula DisbroweEd Mitchell's Barbecue by Ed and Ryan Mitchell with Zella PalmerFurther reading on the history of barbecue:Black Smoke: African Americans and the United States of Barbecue by Adrian MillerFrom Barbycu to Barbecue: The Untold History of an American Tradition by Joseph R. Haynes Listener shout outs: Dog Watch, Mystic, Conn.Ricky D's Rib Shack, New Haven (Want to see 70 sisters enjoying Ricky's BBQ? Go to Ricky D's Instagram page)Taino Smokehouse, Middletown and Meriden, Conn.Sub Edge Farm, Farmington and Avon, Conn. (Not a BBQ shout out, but a local pasture-raised beef, pork, and poultry shout out) This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Gene Amatruda was our technical producer. Our interns are Stacey Addo and Carol Chen. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Foraging with Chrissy Tracey and Mohegan elder Chris “Painted Turtle” Harris
Jun 21 2023
Foraging with Chrissy Tracey and Mohegan elder Chris “Painted Turtle” Harris
We look at foraging from two perspectives in this episode of Seasoned. What approach do chefs take when foraging? Chef Plum forages for fiddleheads in northwestern Connecticut along the Housatonic River with chef Chrissy Tracey. She explains why she believes foraging is sacred. After their harvest, the chefs head back to Chrissy’s kitchen to sauté the fiddleheads in garlic and lemon. And, Seasoned contributor/producer Tagan Engel talks with Chris “Painted Turtle” Harris about how he, as an herbalist and elder in the Mohegan Tribe, approaches a forage in the forest.GUESTS: Chrissy Tracey: Forager, private chef, content creator, and recipe developer. Her first cookbook, Forage & Feast publishes spring 2024Chris Harris Painted Turtle: Herbalist, Pipe Carrier and member of the Council of Elders for the Mohegan Tribe FEATURED RECIPE: Tagan Engel's Foraged Berry Hand Pies  LEARN MORE: Mohegan Medicine Woman Gladys Tantaquidgeon’s book, Folk Medicine of the Delaware and Related Algonkian Indians influenced Chris’s approach to foraging. Gladys co-founded the Tantaquidgeon Museum in Uncasville in 1931. Tour the museum to learn more about the Mohegan people.Chris also credits herbalist and educator Lupo Passero and the class he took at Twin Star with deepening his knowledge and understanding of wild plants and herbs. Follow along as Chris takes a walk in the woods with Regan Stacey of The Forest Therapy School, stopping along the Four Directions to offer prayers and explain the meanings behind the Four Directions.Want to become part of a foraging community? Listen back to our conversation with Amy Demers, founder of the Connecticut Foraging Club. Amy was recently featured in a CT Public story highlighting New England foragers. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera.Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.