Explorez tous les épisodes du podcast Seasoned

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:

• Yewande Komolafe’s ‘Everyday Lagos,’ plus Bridgeport’s Green Village Initiative

• Chef Rahanna Bisseret Martinez + a personal approach to community gardening

• Real talk about diet culture from the ‘Food, We Need to Talk’ experts

• Chef Kwame Onwuachi cooks ‘his America’ plus, home cooks from PBS’s 'The Great American Recipe'

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

• Michael Twitty’s ‘Koshersoul,’ Rosca de Reyes from Atticus Bakery, and natural wines to try

• Seasoned celebrates Pride

• Seasoned heads to the forest for local maple syrup

• Building community through coffee

• Talkin’ turkey with local chefs, plus the gift of Buffalo Creek squash

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.

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 Oyster Club and The Port of Call in Mystic, Conn. (@reneetouponce). Restaurant events.

• Jade Ayala: Bar Manager and Beverage Director at both Oyster Club and The Port of Call in Mystic, Conn.

• Sea Queen Performers: ft. Dro Lopez Fierce (@drolopezfierce) on Instagram

• Bennie Saldana: Support Services Coordinator, New Haven Pride Center (@newhavenpridecenter) also (@bennie.saldana) and (@crystalstarzofficial)

• Diana Henderson: Volunteer community dinner cook and co-host. Giver of "free mom hugs"

• Attendees of the NHPC Community Dinner (March)

• Chantal Tafari: Chef-owner of Likkle Patty Shop, a plant-based Jamaican patty shop and bakery in Windsor, Conn.

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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

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

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

GUESTS:

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

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

   

FEATURED RECIPES:

World Pride Cake
Date Night Brownies
Polish Honey Cake

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

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

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

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

See omnystudio.com/listener for privacy information.

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

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

• Chrissy Tracey: Food content creator and author of Forage & Feast  (@eatwithchrissyy) on Instagram

• Kathy Shea Mormino: (aka The Chicken Chick): Founder of The Chicken Chick, a platform to connect, educate, and share an appreciation for keeping chickens as pets with chicken enthusiasts worldwide. She’s the author of The Chicken Chick’s Guide to Backyard Chickens: Simple Steps For Healthy, Happy Hens. Kathy is @TheChickenChick) on Facebook and (@thechickenchick) on Instagram.

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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:

• Priya Krishna: Food writer and contributor to the New York Times. She’s the author or co-author of several books, including Cooking at Home (with David Chang) and Indian-ish with her mother, Ritu. Her latest book is Priya’s Kitchen Adventures. (@priyakrishna) on Instagram

• Azeem (Blessings) Kareem and Sarah Rose Kareem: Founders of Samad Gardens Initiative, Bloomfield, Conn. (@samadgardensinitiative) on Facebook and (@samadgardensinitiative) on Instagram

• Jocelyn Cerda: Owner of Mercado Popular, Hartford, Conn. (@mercadopopct) on Facebook and (@mercadopopct) on Instagram

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

LEARN MORE:

• Read/Listen: Azeem (Blessings) and Sarah Rose Kareem were profiled in Connecticut Public’s series: BIPOC farmers in Conn. may be small in number, but they have plenty of stories to tell

• Watch: Sarah Rose Kareem demo: How to Make Apple Cider Vinegar Extract

• Watch: Sarah Rose and Azeem (Blessings) Kareem demo: How to Make Fermented Plant Juice

• Learn: Sign up for a Samad Gardens Initiative gardening class or find teas

• Learn: Fruition Seeds - Free Container Gardening Course (and many other resources on their website for new and seasoned growers)

• Learn: Sarah Rose and Azeem (Blessings) recommend Nigel Palmers book The Regenerative Growers Guide to Garden Amendments to new and aspiring growers

• Plan: Consult a Biodynamic Calendar to learn which tasks to do when and how to sync your growing with lunar and planetary influences.

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.

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

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

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

GUESTS:

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

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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:

• Renée Giroux: Organic horticulturist and farmer, co-owner of Earth’s Palate Farm in Warren, Conn. (@nourishingplants) (@warrengrown)

• Susan Spungen: Author of Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate. (@susanspungen)

• Karyn Bigelow: founder of Beekeeping While Black. (@Beekeeping.While.Black)

FEATURED RECIPES:

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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:

• Andréa Hawkins and Doug Barber: Co-owners of Berkins on Main, the coffee shop on the first floor of the Hartford Public Library. They also own Berkins Blend Cafe in Glastonbury, Conn.

• Shannon Barillari: Head of Digital and Emerging Technologies, Russell Library, Middletown, Conn.

• Christine Michaud: Director of the Durham Public Library and the leader of the library’s Cookbook Club.

• Kristen Slepecki: Youth Services and Teen Librarian at the Durham Public Library. She runs the Teen Test Kitchen program, where teenagers participate in fun taste tests and make edible experiments.

• Bridget Quinn: President and CEO, and Head Librarian, of the Hartford Public Library.

Interested in the book and wine pairings Shannon Barallari suggests?

• The Guest by Emma Cline - Bajta

• Kerouac by Ann Charters - Château Redortier, Beaumes de Venise 

• Madame Bovary by Gustave Flaubert and Anna Karenina by Leo Tolstoy - Chateau Thivin (producer) Cote de Brouilly (one of the twelve appellations in Beaujolais) – Les sept vignes

• T. R. The Last Romantic by H.W. Brands (Teddy Roosevelt Biography) - Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey

• Orlando by Virginia Woolf - Bodet-Herold Crémant de Lorie Physis

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.

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/donate

See omnystudio.com/listener for privacy information.

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

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

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

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

GUESTS:

• 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 Meatballs
Sweet Potato Cupcakes with Salted Maple Frosting
Mediterranean Chopped Salad with Roasted Red Pepper Dressing

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

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

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

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

See omnystudio.com/listener for privacy information.

This week on Seasoned, we’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/donate

See omnystudio.com/listener for privacy information.

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

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

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

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

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

GUESTS:

• 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/donate

See omnystudio.com/listener for privacy information.

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

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

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

GUESTS:

• 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 Bottle
Wafa Shami’s recipe for Chicken Musakhan

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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/donate

See omnystudio.com/listener for privacy information.

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

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

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

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

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

GUESTS:

• 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 Rugelach
Tagan's Lego Gingerbread Cookies

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

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

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

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

See omnystudio.com/listener for privacy information.

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:

• Juna Gjata: Co-host of the podcast and co-author of the book, Food, We Need to Talk. She graduated from Harvard with a degree in cognitive neuroscience. (@theofficialjuna) (@foodweneedtotalk)

• Dr. Edward Phillips: Co-host of the podcast and co-author of the book, Food, We Need to Talk. He is Associate Professor of Physical Medicine and Rehabilitation at Harvard Medical School, and the founder and director of the Institute of Lifestyle Medicine at Spaulding Rehabilitation Hospital in Boston.

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.

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 Cookies
Tagan Engel's Ultimate Latkes

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

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

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

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

See omnystudio.com/listener for privacy information.

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/donate

See omnystudio.com/listener for privacy information.

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

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

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

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

GUESTS:

• 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 Pie
Massachusetts: Boston Cream Pie Pie
New Hampshire: Maple Pumpkin Pie with Painted Birch Tree Crust

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

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

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

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

See omnystudio.com/listener for privacy information.

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:
Sinasir
Swallows – Pounded Method
Ègúsí Soup

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

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

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

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

See omnystudio.com/listener for privacy information.

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 Scones
Dry-Fried Green Beans
Tie-Dye Berry Paletas

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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

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

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

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

GUESTS:

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

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

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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

GUESTS:

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

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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 Line
• Leeanne Griffin: Food and Consumer Reporter, Hearst Connecticut
• Ryan Winiarski: Owner, Priam Vineyards
• Patty 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/donate

See omnystudio.com/listener for privacy information.

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

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

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

GUESTS:

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

FEATURED RECIPES: 
Pernil
Tostones
Arroz Chino Boricua

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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 Ways
Corn Chowder

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

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

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

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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 Scott
Franklin Smoke: Wood. Fire. Food. by Aaron Franklin
Thank You for Smoking by Paula Disbrowe
Ed Mitchell's Barbecue by Ed and Ryan Mitchell with Zella Palmer

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

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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

GUESTS:

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

FEATURED RECIPE: Tagan Engel's Foraged Berry Hand Pies 

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

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

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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:

• Nicole A. Taylor: Author of Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations
• Macarena Ludena Jimenez: Head Chef and CEO of Coracora in West Hartford, Conn.

FEATURED RECIPES:
Southern-ish Potato Salad
Miso Bloody Mary

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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

GUESTS:

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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

GUESTS:

• Terry Walters: Author of Nourish: Plant-Based Recipes to Feed Body, Mind, and Soul,  Eat Clean Live Well, Clean Food, and Clean Start. She’s won multiple awards for her books and was a James Beard Award finalist. (IG @terrywalterscooks) (Terry on Facebook)
• Kevin Masse: Baker/owner of Small State Provisions in West Hartford and Avon, Conn. (IG @smallstate) (FB @smallstate)

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

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

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

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

See omnystudio.com/listener for privacy information.

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

GUESTS:

• Frank Kwei: Tea master at Grace Farms in New Canaan, Conn.
• Heather Wright Fitzgerald: Owner of Tea & Tarot Wellness Boutique in Madison, Conn.
• CCSU’s Tea Club: (especially) Charles Hosek, CJ Hoyt, Mimi Duong, and Michael Liu (learn more about the club or find the club on Instagram)

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

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

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

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

See omnystudio.com/listener for privacy information.

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

Guests:

• Jodi Burns: Owner/doughnut maker at Blazing Fresh Donuts in Guilford, Conn. (BFD is @BlazingFreshDonuts on Instagram and Facebook)
• Alex Schwartz: Apple cider doughnut reviewer featured on NPR. Find his map @CiderDonuteur

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

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

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

See omnystudio.com/listener for privacy information.

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

GUESTS:

• Jacques Pépin: Chef, painter and philanthropist. His latest book is Art of the Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird.
• Matthew Browning: Founder of Oui Charcuterie.

FEATURED RECIPE:
Julia and Jacques's Dueling Chickens

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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

GUESTS:

• Nancy Kuhl: Curator of poetry for the Yale collection of American Literature at the Beinecke Rare Book & Manuscript Library in New Haven, Conn.
• Abou Sow: Owner of Prince Abou’s Butchery in Astoria, NY.
• Damon “Daye” Sawyer: Executive chef and co-owner of 29 Markle Ct. in Bridgeport, Conn.

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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:

• 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.
• 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)
• John Kanell: Author of Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures (@preppykitchen)

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

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

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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

GUESTS:

• Charlie Negaro Jr.: CEO of Chabaso and Atticus Bakery in New Haven, Conn.
• Selene Tepatzi: Bakery manager and pastry chef at Atticus Bakery in New Haven, Conn.
• Michael W. Twitty:  James Beard Award-winning culinary historian and author of The Cooking Gene and Koshersoul: The Faith and Food Journey of an African American Jew
• Ony Obiocha: Entrepreneur and natural wine enthusiast. Founder of Palm Wine, “a natural wine social club for the homies” (@palmwine.us)
• Adam Bitker: Co-founder of Ungrafted Selections, purveyors of conscientiously farmed, handcrafted wines from small, independent growers

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

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

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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

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

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

GUESTS:

• Nunzio Corsino: Farmer, co-owner of Four Mile River Farm in Old Lyme, Conn.
• Chris Bourne: Farmer, co-owner of Four Mile River Farm in Old Lyme, Conn.
• Tina Sirico: Chef and inventory manager at Four Mile River Farm in Old Lyme, Conn.
• Dave Harkness: Co-founder of the Connecticut Garlic & Harvest Festival in Bethlehem, Conn.
• Ben Dubow: Executive Director of Forge City Works in Hartford, Conn. Fire By Forge Restaurant & Café will open in early 2023.
• Jordan Abbott: Owner of Nutmeg + Honey – curators of Connecticut-made gift boxes, based in West Hartford, Conn.

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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

Guests:

• Chet Dunlop and Theresa Clifford Dunlop: Owners of Hogan’s Cider Mill in Burlington, Conn.
• Margaret Borla: Manager of Hogan’s Cider Mill
• Dan Pucci: Cider expert and co-author of American Cider: A Modern Guide to a Historic Beverage
• Craig Cavallo: Cider expert, food writer, and co-author of American Cider. Craig also owns Golden Russet Café and Grocery in the Hudson Valley

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

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

See omnystudio.com/listener for privacy information.

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:

• Missy Robbins: James Beard Award–winning chef/owner of the acclaimed Lilia and Misi restaurants in Brooklyn. She is the author, along with Talia Baiocchi, of the book Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes.
• Kim and Scott Morrison: Co-owners of New England Pasta Company and Beanz & Co. in Avon, Conn.
• Ryan Peters: Chef and content creator of peterspasta on TikTok.

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

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

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

See omnystudio.com/listener for privacy information.

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

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

Guests:

• Julian McClements, Ph.D: Distinguished Professor at the Department of Food Science at the University of Massachusetts Amherst. He is the author of Future Foods: How Modern Science is Transforming the Way We Eat.
• Amy Chen: COO Upside Foods, a food technology company in Berkeley, CA.
• Chase Purdy: New York-based writer and author of Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food.

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

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

This episode originally aired January 13, 2022.

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

See omnystudio.com/listener for privacy information.

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:

• Scott Conant: James Beard Award winning chef, Food Network star, and cookbook author. His latest book is Peace, Love & Pasta: Simple and Elegant Recipes from a Chef’s Home Kitchen.
• Uma Naidoo: Nutritional Psychiatrist at Harvard Medical School, Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH), and Director of Nutritional Psychiatry at MGH Academy, and author of This Is Your Brian on Food.

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

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

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

Guests:

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

Featured Recipe: Hibiscus-Rose Tea Vinaigrette

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

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

This episode originally aired April 8, 2021

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

See omnystudio.com/listener for privacy information.

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:

• Hawa Hassan:  Entrepreneur and author of In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean.
• Gregory Gourdet: Chef and author of Everyone’s Table: Global Recipes for Modern Health
• Joanne Lee Molinaro: Content creator and author of The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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:

• David Standridge: Executive chef at The Shipwright’s Daughter in Mystic, Conn.
• Mike Urban: Yankee magazine contributor and author of The New England Seafood Markets Cookbook and Unique Eats and Eateries of Connecticut  

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.

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

Guests:

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

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

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

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

This show originally aired in August, 2021.

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

See omnystudio.com/listener for privacy information.

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

Guest:
Terry Walters: Author of Eat Clean Live Well

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

Robyn Doyon-Aitken and Catie Talarski produced this show.

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

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

This show originally aired August 5, 2021.

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

See omnystudio.com/listener for privacy information.

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

Guests:

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

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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

Guests:

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

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

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

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

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

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

See omnystudio.com/listener for privacy information.

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

Guests:

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

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

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

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

See omnystudio.com/listener for privacy information.