Seasoned – Détails, épisodes et analyse

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Seasoned

Connecticut Public Radio

Arts

Fréquence : 1 épisode/10j. Total Éps: 150

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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🇨🇦 Canada - food
28/01/2026
#25
🇨🇦 Canada - food
27/01/2026
#31
🇨🇦 Canada - food
26/01/2026
#23
🇨🇦 Canada - food
25/01/2026
#18
🇨🇦 Canada - food
24/01/2026
#40
🇨🇦 Canada - food
23/01/2026
#38
🇨🇦 Canada - food
20/01/2025
#99
🇨🇦 Canada - food
19/01/2025
#60

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Liens partagés entre épisodes et podcasts

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https://www.wnpr.org/donate
300 partages
https://omnystudio.com/listener
150 partages
https://podcasts.google.com/feed/aHR0cHM6Ly9vbW55LmZtL3Nob3dzL3NlYXNvbmVkL3BsYXlsaXN0cy9wb2RjYXN0LnJzcw
54 partages

https://www.instagram.com/ctpublic
90 partages
https://www.instagram.com/cticecreamtour
4 partages
https://www.instagram.com/reneetouponce
3 partages

https://www.facebook.com/ctpublic/
104 partages
https://www.facebook.com/PizzaALoveStory/
3 partages
https://www.facebook.com/rosiesroyalchocolates/
3 partages

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Steven Raichlen’s ‘Beer Can Chicken’ and our favorite interviews

Saison 2 · Épisode 38

mercredi 3 juillet 2024 • Durée 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:
Basic Beer Can Chicken
Beer Can Turkey
Black Cherry Soda Chicken
Grilled Artichokes

INTERVIEWS MENTIONED IN THIS EPISODE:

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

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

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

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

See omnystudio.com/listener for privacy information.

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Seasoned celebrates Pride

Saison 1 · Épisode 37

jeudi 20 juin 2024 • Durée 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:

Reneé Touponce: Executive Chef at and in Mystic, Conn. (). .

How to savor chocolate, plus bars you can feel good about buying

Saison 2 · Épisode 28

lundi 12 février 2024 • Durée 57:30

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, , a novel which tells the story of Hercules Posey, the chef enslaved by President George Washington.

Feeding Time At The Beardsley Zoo

Saison 1 · Épisode 49

mercredi 7 juillet 2021 • Durée 49:00

We usually fill your earbuds with talk about food—people food. But, this is Seasoned, and this is the season for staycations and day trips. Have you been to Connecticut’s Beardsley Zoo yet this summer? This week: find out what are our furry, scaly, and feathered friends at the zoo are eating. We talk to the zoo educators and animal care specialists who feed them, and we get up close and personal with animals like an Eastern hellbender, two highly intelligent river otters, and a gorgeous macaw named Newton.

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

Robyn Doyon-Aitken and Catie Talarski produced this show. Visuals journalist Ryan Caron King and interns Maisy Carvalho and Kelly Langevin contributed.

Guests:
Jim Knox – Curator of education at the Beardsley Zoo in Bridgeport, Conn.
Chrissy Shore – Zoo educator at the Beardsley Zoo in Bridgeport, Conn.
Jen Farrell – Zoo educator at the Beardsley Zoo in Bridgeport, Conn.
Chris Barker – Animal care specialist at the Beardsley Zoo in Bridgeport, Conn

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

See omnystudio.com/listener for privacy information.

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Summer Parties With Martie Duncan, Hummel Hot Dogs And Miki Sudo

Saison 1 · Épisode 48

jeudi 1 juillet 2021 • Durée 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:
Martie Duncan – Author, party planner, and host of AllRecipes’ Homemade podcast
Eric Hummel – Co-owner of Hummel Bros. Hot Dogs, New Haven, Conn.
James Vai – Plant foreman, Hummel Bros. Hot Dogs, New Haven, Conn.
David Hamilton – Quality control, Hummel Bros. Hot Dogs, New Haven, Conn.
Miki Sudo – Competitive eater, seven-time Nathan’s Famous Hot Dog Eating Contest women’s champion

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

See omnystudio.com/listener for privacy information.

We All Scream For Local Ice Cream

Saison 1 · Épisode 47

jeudi 24 juin 2021 • Durée 46:55

Add ice cream to the list of local Connecticut food we should be especially proud of. You’ll find shops making great-quality ice cream in every city and town in the state. One of the most beloved of those shops is Grassroots Ice Cream in Granby. Ice cream maker Eliza Florian is our guest for the hour. Listeners can call and talk to Eliza about where she finds inspiration for offbeat flavors like roasted garlic and bacon ice creams. You can ask about the classics, too. Or the science behind ice cream making. And, we want to hear about your favorite ice cream spots. Is there a shop you’ll drive an hour for? Are you into big bubble cones or rolled ice cream? Do you make ice cream at home?

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

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guest:
Eliza Florian – Owner and ice cream maker at Grassroots Ice Cream in Granby, Conn.

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

See omnystudio.com/listener for privacy information.

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The Drinks Of Summer 2021

Saison 1 · Épisode 46

jeudi 17 juin 2021 • Durée 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:
Erin Swain – Sommelier, based in New York; currently at La Fin Kitchen & Lounge in Montauk (@SurfingSomm)

Robert Simonson – Author of Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave

Bridget and Rob Schulten- Owners and Spirit Makers of Fifth State Distillery in Bridgeport, Conn.

Featured Wines:
Daou rosé from Paso Robles California - retails in Conn. for around $15.99
Grapes: 95% Grenache Noir, 5% Sauvignon Blanc

Macari rosé from Macari Vineyard on the North Fork of Long Island - $30
Grapes: Merlot and Malbec

Rock Angel rosé from Provence - retails in Conn. for around $28.99
Grapes: Grenache and Rolle (Vermentino)

An Hour With Chef Gregory Gourdet

Saison 1 · Épisode 45

mercredi 9 juin 2021 • Durée 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:
Gregory Gourdet – Chef and author of Everyone’s Table: Global Recipes for Modern Health

Featured Recipes:
Watermelon-Berry Salad With Chile Dressing And Lots Of Herbs
Haitian Pineapple Upside-Down Cake

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

See omnystudio.com/listener for privacy information.

What Athletes Eat

Saison 1 · Épisode 44

jeudi 3 juin 2021 • Durée 49:00

Hosts Marysol Castro and Chef Plum talk with Liz Wluka, Director of Sports Nutrition at UConn, about how athletes fuel their performance—both on the field and in the classroom—with food. She also dispels several nutrition myths bound to help us all make better informed food choices. Plus, former NFL safety-turned-personal trainer Stevie Brown describes his diet as a professional athlete vs. how he eats today. His advice for non-athletes is liberating and encouraging (i.e. "Do the mirror test. . .don't look at the scale.") And, Bianca Belair peels back the curtain and shares what it’s like to be an athlete and a WWE superstar.

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

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Liz Wluka – Director of Sports Nutrition at the University of Connecticut (@FuelingHuskies)
Stevie Brown – Former NFL Player, Certified Personal Trainer
Bianca Belair – World Wrestling Entertainment (WWE) SmackDown Champion

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

See omnystudio.com/listener for privacy information.

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Let's Get Grilling (Live)

Saison 1 · Épisode 43

jeudi 27 mai 2021 • Durée 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:
Christian Stevenson (aka DJ BBQ) – Author of Fire Food: The Ultimate BBQ Cookbook and The Burger Book.

Featured Recipes:
Lamb Burgers with Pineapple Salsa
Alabama White Sauce Chicken
DJ BBQ Burger
Baby Back Ribs with Szechuan Mopping Sauce

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