Explore every episode of the podcast Seasoned
| Title | Pub. Date | Duration | |
|---|---|---|---|
| Steven Raichlen’s ‘Beer Can Chicken’ and our favorite interviews | 03 Jul 2024 | 00:49:00 | |
Get your grill ready and crack open a cold one. We’re talkin’ about beer can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. The host of Project Smoke, Project Fire, and Planet Barbeque on PBS, talks about his latest book, Beer-Can Chicken.
Steven shares tips for imparting both a subtle or more pronounced beer flavor, how to be sure your chicken stays upright and other non-beer drinks that you might want to plop your chicken on for grill-roasting. Steven also shares tips for cooking vegetables right on the embers—that “cave man” method of grilling he’s famous for. Plus, Seasoned is sunsetting; that means we won't be making new episodes going forward. In this final episode, the Seasoned team gathers in the spirit of gratitude and reflection. We play back clips from some of our most meaningful interviews and favorite guests. GUEST: Steven Raichlen: Author of more than 30 books about grilling, including The Barbecue Bible, How to Grill, Planet Barbecue and Project Smoke. Steven’s won five James Beard Awards, and he’s lectured on the history of barbecue at Harvard University, the Library of Congress and the Smithsonian Institution. His latest book is Beer-Can Chicken: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You’ve Ever Tasted. (@stevenraichlen) FEATURED RECIPES: INTERVIEWS MENTIONED IN THIS EPISODE:
Seasoned was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Francesca Fontanez, Katherine Jimenez, Martha Castillo, and Janae Spinato on Social. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. All episodes of Seasoned are available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes.
Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Seasoned celebrates Pride | 20 Jun 2024 | 00:54:28 | |
We’re celebrating a few things at The Port of Call with chef Renee Touponce and bar manager and mixologist, Jade Ayala: Pride Month, a second James Beard Award nomination for Renee and Renee's birthday. We’re also gonna eat. . .and dance along with the Sea Queens during a drag performance at The Port of Call. It’s a fundraiser for the Human Rights Campaign to protect LGBTQ+ rights – something Renee and Jade are passionate about. Drag brunches and dinners aren’t usually about the food, but when Renee’s in the kitchen, they’re about the queens and the food. We talk with Renee and Jade about the restaurant’s bi-weekly drag dinner series and how they’re showing up for the LGBTQ+ community through their work. And, the New Haven Pride Center has moved out of a basement and into a light-filled space on Orange Street. Producer Tagan Engel talks with Bennie Saldana, Support Services Coordinator, about the new space and the center's expanded programs for youth and adults. The new program we’re particularly excited about is the inspiration of ally, Diana Henderson. Diana cooks and organizes monthly community dinners and bakes a birthday cake so everyone feels celebrated. She’s also known for her “free mom hugs.” You’ll also hear from community dinner participants describing what it means to them to share a meal with chosen family. New to the area? Attending a dinner is a great way to find connection within the LGBTQ+ community in a dedicated space. Plus, Chantal Tafari, chef/owner of Likkle Patty Shop in Windsor, makes vegan Jamaican patties that “slap,” and producer Katrice Claudio can’t recommend them highly enough. She talks with Chantal about what makes her patties special and you’ll learn about ackee, the official fruit of Jamaica. GUESTS:
BONUS: Special thanks to everyone in the LGBTQ+ community and their allies who shared their stories with us and allowed us to document their celebrations. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| How to savor chocolate, plus bars you can feel good about buying | 12 Feb 2024 | 00:57:30 | |
This week on Seasoned, we’re spending the hour talking about—and tasting—chocolate. We'll get a history lesson and follow cacao's journey from a bitter drink for wealthy Aztecs to the delicious thing it is today. Plus, if you care about where your food comes from and how it impacts the people who grow and harvest it, as well as the planet, we're recommending four chocolate bars that are certified organic, Fair Trade and Fair for Life. First, you’ll meet Benoit Racquet of BE Chocolat in Fairfield. This master chocolatier is not just making artisan chocolates, he’s designing a tasting experience. And, we talk with food historian Ramin Ganeshram about the evolution of cacao and chocolate. "So these individuals working with cacao for this world market—for colonizers, for their enslavers and those who'd indentured them—were skilled artisans," Ramin said, "they were agriculturalists, they were food scientists, and people I think don't realize that." Finally, in between bites, Tagan Engel and Westport chocolatier Aarti Khosla recommend ethically made store-bought bars you can feel good about buying. It's a tough job, but somebody's gotta do it. Tagan prefers a tall, thin Theo, and both agree it has a good snap. One of Aarti's top picks is from Tony's Chocolonely, one of the original chocolate makers working toward a 100% exploitation free chocolate. GUESTS:
Chocolate bars you can feel good about buying
Learn More: 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. | |||
| Feeding Time At The Beardsley Zoo | 07 Jul 2021 | 00:49:00 | |
We usually fill your earbuds with talk about food—people food. But, this is Seasoned, and this is the season for staycations and day trips. Have you been to Connecticut’s Beardsley Zoo yet this summer? This week: find out what are our furry, scaly, and feathered friends at the zoo are eating. We talk to the zoo educators and animal care specialists who feed them, and we get up close and personal with animals like an Eastern hellbender, two highly intelligent river otters, and a gorgeous macaw named Newton. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Visuals journalist Ryan Caron King and interns Maisy Carvalho and Kelly Langevin contributed. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Summer Parties With Martie Duncan, Hummel Hot Dogs And Miki Sudo | 01 Jul 2021 | 00:49:00 | |
Planning a 4th of July cookout? We’re sharing ideas and inspiration for celebratory food for outdoor gatherings. Martie Duncan, of Food Network fame talks with us about ways to take the party outside. Plus, we tour the Hummel Bros. hot dog factory and talk to Miki Sudo, seven-time Nathan’s Famous Hot Dog Eating Contest champ. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Visuals journalist Ryan Caron King contributed. See his photos of our Hummel Bros. tour at CTPublic.org/Seasoned. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| We All Scream For Local Ice Cream | 24 Jun 2021 | 00:46:55 | |
Add ice cream to the list of local Connecticut food we should be especially proud of. You’ll find shops making great-quality ice cream in every city and town in the state. One of the most beloved of those shops is Grassroots Ice Cream in Granby. Ice cream maker Eliza Florian is our guest for the hour. Listeners can call and talk to Eliza about where she finds inspiration for offbeat flavors like roasted garlic and bacon ice creams. You can ask about the classics, too. Or the science behind ice cream making. And, we want to hear about your favorite ice cream spots. Is there a shop you’ll drive an hour for? Are you into big bubble cones or rolled ice cream? Do you make ice cream at home? Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| The Drinks Of Summer 2021 | 17 Jun 2021 | 00:49:00 | |
Thirsty? Let’s taste the drinks of summer 2021. Sommelier Erin Swain shares her top rosé picks and Robert Simonson of The New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&T is always a summer classic. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Robert Simonson – Author of Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave Bridget and Rob Schulten- Owners and Spirit Makers of Fifth State Distillery in Bridgeport, Conn. Featured Wines: Macari rosé from Macari Vineyard on the North Fork of Long Island - $30 Rock Angel rosé from Provence - retails in Conn. for around $28.99 Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| An Hour With Chef Gregory Gourdet | 09 Jun 2021 | 00:49:00 | |
You probably know chef Gregory Gourdet from TV’s Top Chef. He was a finalist on the show, and he’s a frequent guest judge. What you might not know is that the James Beard Award-nominee is a dozen years into recovery from drug and alcohol addiction. Gregory writes about his wellness journey in his new cookbook, Everyone’s Table: Global Recipes for Modern Health. We talk with Gregory about his Haitian heritage, his early life cooking in New York City, and his desire to make restaurants safe, inclusive, equitable places to work. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| What Athletes Eat | 03 Jun 2021 | 00:49:00 | |
Hosts Marysol Castro and Chef Plum talk with Liz Wluka, Director of Sports Nutrition at UConn, about how athletes fuel their performance—both on the field and in the classroom—with food. She also dispels several nutrition myths bound to help us all make better informed food choices. Plus, former NFL safety-turned-personal trainer Stevie Brown describes his diet as a professional athlete vs. how he eats today. His advice for non-athletes is liberating and encouraging (i.e. "Do the mirror test. . .don't look at the scale.") And, Bianca Belair peels back the curtain and shares what it’s like to be an athlete and a WWE superstar. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Let's Get Grilling (Live) | 27 May 2021 | 00:48:26 | |
Stick your nose outside this weekend, and you’ll likely smell burgers, steak, chicken or ribs cooking in backyards everywhere. This week on Seasoned: We’re live—and taking your calls about cooking with fire. Do you have a question about setting up a grill? Maybe you have a strong opinion about the optimum number of times to flip a burger. Let’s talk about it! Christian Stevenson, (aka DJ BBQ), is our guest for the hour. Born and raised in the states, he’s been living and “catertaining” in England, bringing great American barbecue to the British masses for most of his culinary career. He’s a YouTube star, a festival pit master, and the author of Fire Food and The Burger Book. He’s grilled A LOT of burgers in his day. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| A Preview Of Farmers’ Market Season 2021 | 20 May 2021 | 00:49:00 | |
Grab your tote bags and let’s head to the farmers’ market! This week on Seasoned, we bring you a preview of the 2021 farmers’ market season. Lori Cochran-Dougall offers a behind-the-scenes look at the Westport Farmers' Market, and we stroll through the Durham Farmers' Market as their season kicks off. We talk to market masters, local farmers and artisans, and the commissioner of our state’s Department of Agriculture, so you know what to expect this year—and what to look forward to. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: *Special thanks to all the farmers and makers in Durham who shared their market with us: Jon Scagnelli, Jane Sibley, Ron Capozi, Chet DiMauro, Max DeMusis, Leah Gastler (violin), Cathy Wolco, Meadow Walk Farm, Portia Amendola, Nick Imbriglio, Maple Grove Farm, Killiam and Bassette Farmstead, Fabian Robinson, Gary Bullock, and Kathy Duffy (Sweet Sage Bakery). Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Anna Francese Gass + New Haven’s Sanctuary Kitchen (Rebroadcast) | 13 May 2021 | 00:49:00 | |
Anna Francese Gass is the author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Anna’s mother, an immigrant from Italy, is a phenomenal scratch cook. And although Anna trained at the French Culinary Institute and immersed herself in the world of food and recipe testing, she was embarrassed to admit that she didn't know how to make her mother’s meatballs. Heirloom Kitchen documents Anna’s effort to capture and master her mother’s unwritten recipes, as well as the treasured recipes of women from all over the world who resettled in America. It was a delicious and uplifting experience. Also this hour, a conversation with the women of Sanctuary Kitchen in New Haven. We’ll talk to Co-founder Sumiya Khan, Culinary Coordinator Carol Byer-Alcorace, and Sanctuary Kitchen Chef Rawaa Ghazi. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Features Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Marina Marchese Of Red Bee Honey, Plus Huneebee Project + A Bee’s Knees Cocktail | 06 May 2021 | 00:49:00 | |
When we think about our most prized local foods, honey is at the top of the list. This week on Seasoned, Marina Marchese of Red Bee Honey in Weston teaches us how honeybees make honey through their amazing coordination and communication. We also talk to Sarah Taylor, the founder of Huneebee Project, a social enterprise bringing beehives to community gardens and vacant green spaces in New Haven. Bee Instructor Sophia Lafargue and two teen beekeepers in the program share their experiences working with bees and making honey. Finally, two pros share a few delicious ways with honey, including of course, a classic Bees Knees cocktail. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Sarah Taylor – Founder and Executive Director, Huneebee Project in New Haven, Conn. Alex Guzman – Bee Apprentice, Huneebee Project in New Haven, Conn. Dillan Torres – Jr. Garden Site Manager, Huneebee Project in New Haven, Conn. Sophia Lafargue – Bee Instructor, Huneebee Project in New Haven, Conn. Gary “Fiveboys” Crone – Owner of The Ant Bar in Newtown, Conn. Ani Robiana – Chef/Owner Ani’s Table Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| The art of dining alone | 31 Jan 2024 | 00:50:40 | |
We all have different opinions on dining alone. Some people relish the experience. Others would rather eat a bowl of bees than feel vulnerable at a table for one. . .perhaps thinking to themselves - are people judging me? This hour, producer Katrice Claudio reflects on solo dining and how it can actually be a way to connect — with yourself, and others. Katrice talks with writer Alissa Wilkinson. She’s a movie critic for The New York Times, and the author of the book, Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women. A year ago, Alissa wrote an article for Vox called “The Glories of Dining Out Alone.” Alissa explains some of the history of dining alone, the stigma people may still feel, and takeaways for solo-diners. . . so you might feel a little more confident if taking yourself out to dinner is part of your self-care. Katrice also talks with local bartender Anna Konya about her experiences observing and interacting with lots of solo diners grabbing a meal at the bar. Plus, get to know the New York City photographer behind the book, Dining Alone: In the Company of Solitude. Aside from its portraits of solo-diners, the book is an interesting visual history of restaurants spanning 35 years. GUESTS:
This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Tagan Engel, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Remembering Gary Bimonte of Pepe’s + More CT Pizza Pride | 30 Apr 2021 | 00:47:37 | |
The pizza community in New Haven and beyond mourns the loss of pizza maker Gary Bimonte. Gary was the grandson of Frank Pepe and a third-generation co-owner of Frank Pepe Pizzeria Napoletana. Do you have a story to share about Gary or are you a loyal Pepe’s pizza fan? Colin Caplan, pizza historian and the producer of the documentary Pizza: A Love Story, joins us live to celebrate Gary’s life. Share your remembrances of Gary or growing up eating New Haven pizza. We also talk about the bill designating pizza the official state food of Connecticut. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Gene Amatruda and Carmen Baskauf contributed to this show. Guest: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| No-Recipe Recipes With Sam Sifton | 22 Apr 2021 | 00:49:00 | |
Part of the joy of cooking comes from winging it. Sam Sifton of The New York Times and New York Times Cooking joins us to talk about ways home cooks can rely less on recipes and more on skill. You can cook! And you don’t always need a recipe. Sam’s got a career’s worth of tips to offer and plenty of guidance for pulling meals together from a simple ingredients list, no measurements, and the freedom to substitute anything you like. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| A Look Back At Some Of Our Favorite Guests | 15 Apr 2021 | 00:49:00 | |
This week: some of our all-time favorite interviews to date. You’ll hear selections from our conversations with Ina Garten, Marcus Samuelsson, and Connecticut’s own vegan chef Chrissy Tracey and pizza historian Colin Caplan. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Marcus Samuelsson – Chef, restaurateur, TV host, and author of The Rise: Black Cooks and the Soul Of American Food. Chrissy Tracey – Owner of Chrissy’s, a plant-based catering company, and Vegan Vibes Meal Prep. She’s also a video host for the Bon Appétit Test Kitchen series. Colin Caplan – author of Pizza in New Haven and producer of Pizza, A Love Story. Colin is also an owner of Elm City Party Bike and owner/culinary tour guide at Taste of New Haven. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| All About Tea: History, Blending + Cooking With Tea | 08 Apr 2021 | 00:49:00 | |
Second only to water, tea is the most consumed beverage in the world. But for something we drink so much, we know surprisingly little about it. This week on Seasoned, we learn about tea from local experts. We talk to two tea importers in the state about what tea is, the characteristics of different types of teas, and how to savor the experience of drinking great tea. Plus, we talk to two herbal tea farmers about the benefits of herbal tea, as well as chefs who incorporate tea into their cooking. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Zshekinah Collier and Joseph Vazquez contributed to this show. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Julia Turshen’s Simply Julia + Cooking For The Clergy | 31 Mar 2021 | 00:49:00 | |
Beloved food writer and activist Julia Turshen talks with us about her new cookbook, Simply Julia, which describes her efforts to disentangle herself from diet culture and emerge a more centered, mindful eater. When her wife, Grace, was diagnosed with Type 1 diabetes, it changed the way Julia cooked forever. Now the couple enjoy Julia's "healthy comfort food," and we can, too. We learn that comfort food is less about carbs and cheese and more about feeling nourished and cared for. Also this hour, we talk to two chefs who cook for clergy in Connecticut and find out what's on their Easter menus. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Gordon Losey – Executive Chef and Conference Manager at the Pastoral Center, Central Service Offices of the Roman Catholic Archdiocese of Hartford. David Makar – Food Service Director at the Sacred Heart Manor, serving the retired Sisters of the Apostles of the Sacred Heart of Jesus in Hamden. Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Ring In Spring With Local Farmer Patti Popp (LIVE) | 26 Mar 2021 | 00:47:48 | |
Connecticut farmer Patti Popp of Sport Hill Farm in Easton joins us live—and we take your calls about planting and cooking the harbingers of spring: asparagus, peas, new potatoes, ramps, and garlic scapes—everybody wonders what to do with garlic scapes! We invite you to shout out your local farms and farmers, too. Farming is unbelievably hard work and we want to celebrate their efforts to bring local, healthy food to communities all over the state. Have you started your seeds yet? If your living room is overrun with heat pads and plant lamps, we want to hear from you. What are you looking forward to cooking most? We want to know. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Chef Chrissy Tracey + Women On Food | 18 Mar 2021 | 00:49:00 | |
Get to know local chef and entrepreneur Chrissy Tracey. Chrissy owns a catering company, a healthy meal-prep service, and she’s just been hired by Bon Appétit to host cooking videos for their Test Kitchen series. We talk with Chrissy about what inspires her cooking and her quest to perfect the vegan pizza. She’s working on it! Plus, Charlotte Druckman’s anthology, Women On Food, amplifies the voices of women chefs and food writers. The anthology includes essays, interviews, and Q&As from more than 100 writers, chefs, critics, and TV stars. . .all women in the food world whose experiences truly run the gamut. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Zshekinah Collier and Joseph Vazquez contributed to this show. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Charlotte Druckman – Journalist, food writer, and creator of Food52’s Tournament of Cookbooks (a.k.a. The Piglet). She’s the author (and co-author) of several cookbooks, and the editor of the anthology Women On Food. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Fighting Food Insecurity + 12-Year-Old Baking Star | 11 Mar 2021 | 00:49:00 | |
Hunger is a problem that can be solved. This hour, we talk to people devoted to ending food insecurity. Jason Jakubowski, president and CEO of Connecticut Food Bank/Foodshare, joins us to talk about the ways the organization has mobilized to feed the more than 540,000 people at risk of hunger in our state. We’ll also talk to two organizers of Middletown Community Fridge, a project of the Middletown Mutual Aid Collective. What are the challenges of starting a grass-roots community fridge? And finally, did you catch West Hartford’s own Sam Occhiogrosso on Food Network’s Kids Baking Championship last year? We want to celebrate this 12-year-old baking star who proved 2020 wasn’t all bad. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Anna Francese Gass + New Haven’s Sanctuary Kitchen | 04 Mar 2021 | 00:49:00 | |
Anna Francese Gass is the author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Anna’s mother, an immigrant from Italy, is a phenomenal scratch cook. And although Anna trained at the French Culinary Institute and immersed herself in the world of food and recipe testing, she was embarrassed to admit that she didn't know how to make her mother’s meatballs. Heirloom Kitchen documents Anna’s effort to capture and master her mother’s unwritten recipes, as well as the treasured recipes of women from all over the world who resettled in America. It was a delicious and uplifting experience. Also this hour, a conversation with the women of Sanctuary Kitchen in New Haven. We’ll talk to Co-founder Sumiya Khan, Culinary Coordinator Carol Byer-Alcorace, and Sanctuary Kitchen Chef Rawaa Ghazi. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Features Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| What’s Brewing This Winter At Connecticut’s Craft Breweries | 26 Feb 2021 | 00:46:46 | |
Who needs a hot toddy when Connecticut breweries are making such great winter brews? Who is crafting your favorite beer in the state right now? Like many restaurants, local breweries have found ways to bring their beers to you safely. Let’s celebrate them. This week on Seasoned, we’re live with the master brewer from Black Hog Brewing in Oxford and New Haven, Tyler Jones. Tyler talks with us about ales, pilsners, IPAs, and more. Are you a fan of sours? God bless you. Have you tried a hoppy IPA somewhere that blew your mind? Don’t keep it a secret. "Lady Lager" brewer Alisa Bowens-Mercado, owner of Rhythm Brewing Co. in New Haven, shares a bit of her beer journey as well. She’s a pioneer in the state. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Seasoned explores olive oil, plus chef JJ Johnson’s ‘The Simple Art of Rice’ | 17 Jan 2024 | 00:56:58 | |
Olive oil is a thing of beauty—and essential in so much of our cooking. Olive oil sommelier Tassos Kyriakides teaches us how to better appreciate olive oil – both for its flavor and its health and ecological benefits. And, producer Meg Dalton reports on one Connecticut organization using Palestinian olive oil to educate the community about the region. We’ll also hear from Wafa Shami, a Palestinian food blogger, about the importance of olive trees. Plus, we talk with James Beard Award-winning chef JJ Johnson about his new book, The Simple Art of Rice. GUESTS:
Learn More: Featured Recipes from The Simple Art of Rice: This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Marcus Samuelsson Shines A Light On Black Excellence In The Food World | 18 Feb 2021 | 00:49:00 | |
Acclaimed chef and TV star Marcus Samuelsson’s latest book, The Rise: Black Cooks and the Soul of American Food, celebrates Black excellence in the food world. This week on Seasoned: A conversation about what motivated Marcus to write The Rise, which is so much more than a cookbook. Marcus and co-author Osayi Endolyn profile chefs, writers, historians and activists. Of course, we get into some recipes from the book, too. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Exquisite Milk Makes Exquisite Chocolate, A New Local Vineyard + Hot Cocoa Bombs | 11 Feb 2021 | 00:49:00 | |
Love is in the air. Where is your favorite romantic restaurant in the state? Marysol Castro and Chef Plum share their picks and shout-out your recommendations from CT Public’s Instagram. Craving chocolate? At Thorncrest Farm and Milk House Chocolates, you’ll find some of the most swoon worthy chocolate on the planet—never mind the state. And it all starts with the cows on this working dairy farm in Goshen. Kimberly Thorn, co-owner of the farm and its chief chocolatier, talks with us about how prioritizing the health and well-being of their cows produces an exquisite chocolate. Plus, she offers tips for tasting and tells Chef Plum exactly what he should put in the heart-shaped box he’s planning for his wife. Plus, need a romantic idea for date night during a pandemic? Chef Plum visits Aquila’s Nest Vineyards in Newtown, where the inside is eclectic and artsy, and the outside is cozy with fire pits. One more chocolate treat we couldn’t resist—have you had a hot chocolate bomb yet? Southington chocolate maker Rosie Mariano of Rosie’s Royal Chocolates talks with us about this very tasty trend. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| An Hour With Hawa Hassan | 04 Feb 2021 | 00:49:00 | |
South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea—do you know the predominant flavors of the eight countries that make up the backbone of the spice trade? Likely not. Hawa Hassan and co-author Julia Turshen are changing that through their book, In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. This hour: a conversation with Hawa Hassan. The Somali-born cook, entrepreneur, and now cookbook author shares recipes from the book as well as a bit of her own journey from child refugee in Kenya to small-batch sauce maker in Brooklyn. What do we mean when we talk about global cuisine? It’s time to add African cooking and flavors to the conversation. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Seasoned Live: Best Take-Out In Connecticut | 29 Jan 2021 | 00:47:06 | |
Connecticut restaurants have been honing their take-out game for a year, and it’s high-time we celebrate the spots that have really given us something to look forward to each week. This week on Seasoned: the best take-out in the state. Leeanne Griffin, Food and Consumer Reporter at Hearst Connecticut Media, joins Marysol Castro and Chef Plum to dish about the restaurant beat (is there a better job?) and take listeners’ calls about take-out food in Connecticut. Leeanne has covered the local restaurant scene for more than a decade. She knows where all the gems are. We invite listeners to call us and shout-out their favorite restaurants, those tried-and-true take-out joints, the mom-and-pop shops that never disappoint. Where is your favorite take-out? NOTE: This show aired live at 3:00 pm on Thursday, January 28. Visit our show page for a listing of Leeanne's and our (many) callers' take-out recommendations. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Great Cooking Starts With An Onion | 21 Jan 2021 | 00:49:00 | |
Ask any chef or home cook what ingredient they can’t live without, and we bet they’ll say onions. So many delicious things start with cooking onions. Onions are the foundation of the world’s great cuisines. In this episode, we celebrate the onion. . .the most essential ingredient in the kitchen. Kate Winslow, author of the book Onions Etcetera, shares recipes and onion wisdom. Plus, we talk with Sefra Alexandra, aka The Seed Huntress, about her quest to revive the Southport Globe Onion. She’s an agroecologist and ethnobotantist who has dedicated her life to seed saving and preserving the genetic biodiversity of the food we eat. You haven't met anyone more passionate about seeds and onions in Connecticut. And finally, we dive into the crop’s notable history in Westport during the Civil War with historian Ramin Ganeshram, and Chef Plum shares his riff on a first-year culinary school classic: French Onion Soup. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Checking In With Connecticut's Restaurant Chefs | 14 Jan 2021 | 00:54:52 | |
We’ve all seen the headlines: More than 600 Connecticut restaurants have closed since the COVID-19 pandemic began last March. This week on Seasoned: A conversation with David Lehman, the state’s Commissioner of Economic and Community Development (DECD), and Scott Dolch, the head of the Connecticut Restaurant Association (CRA). Plus, we check in with chefs and restaurant owners throughout the state. We ask them how the pandemic has impacted their restaurants, what the hardest part has been, and what they need right now. They also tell us what they’re hopeful about and proudest of. Not surprisingly, some themes emerged: customer support has been a lifeline, they’re finding ways to feed hungry people in their communities, and you’ve been ordering a lot of take-out comfort food. Note: The first segment of the show includes our extended conversation with Scott Dolch and David Lehman. Dolch responds to an article published in the Hartford Courant about restaurants contributing to COVID clusters, which sparked controversy, and we talked about changes the state and the industry needs to make to improve the lives of restaurant workers. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Alcohol-Free Drink Ideas For Dry January—Or Anytime | 06 Jan 2021 | 00:49:00 | |
Happy New Year! It’s the time of year—after the indulgences of the holidays—when a lot of people try to eat healthier and drink less. This week, we’re exploring options for those of you participating in Dry January. . .but truth be told, these drinks are delicious all year long. These are drinks for anytime and for anyone who doesn’t drink, or who wants to take a break. As our guest Julia Bainbridge says, “There’s never been a better time to be a non-drinker.” In this episode, we talk to the joy-filled local juice maker delivering wellness to Hartford and beyond, Josephine Joiner, owner of Juicy J. Juice Bar. And you’ll hear a conversation with John Walker, head brewer at Athletic Brewing Company, one of the first nonalcoholic breweries in the country—and the only nonalcoholic brewery in Connecticut. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Pie Expert Kate McDermott + Local Bakers We Love (Rebroadcast) | 31 Dec 2020 | 00:49:00 | |
We’re revisiting an episode that originally aired as we were inching ever closer to the holidays. It occurred to us that while many of you are enjoying some much needed time off this week, you may be using some of that time to bake. We encourage that! This episode is loaded with tips bakers can use any time. “Pie Whisperer” Kate McDermott shares the tips and tricks you need to bake any pie, as well as how to use all your senses to bake great pies. Yes, bubbling fruit does make a sound you’ll learn to recognize. And, we highlight two new local bakeries you may not have heard of yet. Le Bánh Patisserie delivers French cakes and pastries to your door, and Kneads in Westport mills its own flour. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Seasoned Special: Staying Connected Through Food | 24 Dec 2020 | 00:49:00 | |
It’s the most wonderful time of the year. . .but celebrating the holidays in 2020 will feel different. This week on Seasoned: How does food keep us emotionally connected, even when we have to be socially distanced? We’ll share some of our own family traditions around food, including recipes for a gorgeous oven-roasted salmon and a sweet, eggless coquito. We also talk to local chef Dan Monroe about his family’s food traditions. And Erik Landegren of Bridgewater Chocolate shares ideas for homemade gifts. Truffles, anyone? Plus, Dr. Laurie Santos, a psychology professor from Yale University and host of The Happiness Lab podcast helps us see the bright side of a pared-down holiday. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Ina Garten’s Modern Comfort Food | 17 Dec 2020 | 00:49:00 | |
Need a little comfort right now? We’re spending the hour with perhaps the most famous home cook in America, Ina Garten. Ina talks with us about her new cookbook, Modern Comfort Food and shares her recipes for Ultimate Beef Stew, Tuscan Turkey Roulade, and Chocolate-Dipped Brown Sugar Shortbread. Think: Milano cookies, but better! Plus, we talk to Ina about her long career on The Food Network and how she still feels nervous filming her show. And yes, we thanked her for that giant Cosmopolitan she shared last April. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Local voices: Highlights from our favorite Seasoned conversations of 2023 | 03 Jan 2024 | 00:49:00 | |
Before we go full-speed ahead on 2024, this week on Seasoned, we’re listening back to some of our favorite conversations of 2023. You'll hear moments from our episode celebrating local restaurants that have stood the test of time, an Indigenous chef who made James Beard Award history, chefs we’re cheering for (always!) and people supporting their communities through food and farming. GUESTS:
Full episodes: CT restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’ Georgia O’Keeffe’s recipe collection, local chef Damon Sawyer, plus Prince Abou’s Butchery Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history A gutsy talk about fermented food. Plus, big plans for Small State Chef Rahanna Bisseret Martinez + a personal approach to community gardening The farmers behind Park City Harvest, plus CT Wine Country This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. (Emily Charash was a producer on the full episode of CT Restaurants that have stood the test of time) Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Sam The Cooking Guy: Recipes With Intentional Leftovers | 10 Dec 2020 | 00:49:00 | |
Sam Zien, who is known as Sam the Cooking Guy, is not a trained chef, and he took a nontraditional path to cooking stardom. Today, millions of people watch his YouTube cooking series, and he’s the author of four cookbooks. This week on Seasoned, a conversation with one of the most approachable home cooks in America. Sam the Cooking Guy is with us to talk about his humble start making cooking videos in his kitchen. If you consider yourself an imperfect cook who sometimes gets stuck in a rut, you’ll find inspiration in Sam’s story. We talk to Sam about his latest book, Sam The Cooking Guy: Recipes with Intentional Leftovers and get ideas for leftover brisket, steak, chicken, mashed potatoes, and more. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Tips For Homemade Pizza + The Best New Haven Pizzerias (Rebroadcast) | 02 Dec 2020 | 00:49:00 | |
The flour is flyin’ and the oven is a hot 500 degrees! This week on Seasoned, tips for making pizza from scratch at home. Don’t you want to know how to get those yummy bubbles on the crust? And, a conversation with pizza historian Colin Caplan about his new project, Pizza, A Love Story, the indie film taking a deep dive into the history and the families behind the three pizza shops that made New Haven famous: Sally’s, Pepe’s, and Modern. Plus, we check in with a few neighborhood pizza joints from around the state and share your Instagram shout-outs for the best local pizza. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. *** NOTE: This show originally aired October 1, 2020. *** Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Thanksgiving 2020: Local Turkey Farmer, Hometown Hero + Etiquette For Our New Normal | 24 Nov 2020 | 00:49:00 | |
Small Thanksgiving dinners mean lots of tasty leftovers. Need some ideas for what to do with them all? This week on Seasoned, Chef Plum shares some favorite ideas for Thanksgiving leftovers: empanadas, turkey and dumplings, and a riff on a pasta alfredo. And we get a glimpse into the life of Connecticut turkey farmer Rick Hermonot and his curious birds. We also talk to soul food chef Craig Wright, who for the past three years has offered the Vernon community Thanksgiving dinner for free. Craig has overcome considerable hardship—and his story is inspiring. Plus, Alex Beggs is a senior staff writer at Bon Appétit magazine. She writes the etiquette column called “Is It Ever Okay." In this episode, Alex answers questions about celebrating the holidays in our new normal. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Your Thanksgiving Dinner Questions Answered | 20 Nov 2020 | 00:47:00 | |
How do I know when the turkey is done? To stuff or not to stuff? How do I make silky smooth gravy? It’s that time again! Chef Brian Kaywork, instructor at The Culinary Institute of America joins Marysol Castro and Chef Plum for a live listener call-in show Thursday, Nov. 19. At The CIA, Brian teaches a class devoted to American cuisine, so we’ve got you covered this holiday. What's more American than Thanksgiving dinner? Plus, Connecticut sommelier G. Patel is ready to answer any questions you might have about what to drink with turkey (and pie!). Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: G. Patel – Certified sommelier and the owner of Bottle Stop Wine and Spirit stores in Newtown, Torrington, and Avon. And he also owns Valley Discount Wine in Ansonia, and the Madison Wine Exchange in Madison. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Pie Expert Kate McDermott + Local Bakers We Love | 12 Nov 2020 | 00:49:00 | |
We’re mixin’ it up with some serious bakers this week on Seasoned! “Pie Whisperer” Kate McDermott shares the tips and tricks you need to bake any pie this holiday, as well as how to use all your senses to bake great pies. Yes, bubbling fruit does make a sound you’ll learn to recognize. And, we highlight two new local bakeries you may not have heard of yet. Le Bánh Patisserie delivers French cakes and pastries to your door, and Kneads in Westport mills its own flour. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Turkey Tips, SONO 1420 + A Cozy Fall Cocktail | 05 Nov 2020 | 00:49:00 | |
The holidays are coming, and even though you might be planning much smaller gatherings, there’s still plenty of cooking to do. We know you want to make this year’s meal special. This week on Seasoned: Turkey Tips! For some of you, it’s been a whole year since you roasted a turkey; we’ll help you get back in the groove—starting with where to get your bird. We also talk to a U.S. Navy chef about what it’s like cooking Thanksgiving dinner on a submarine. He’s got turkey tips for you, too. Plus, we feature spirits from two local distilleries. Chef Plum tours SONO 1420, a very chill distillery in Norwalk incorporating hemp seeds and flowers in all of their spirits. And a mixologist teaches Marysol Castro how to make a cozy warm cocktail with vanilla-infused Litchfield Distillery’s maple bourbon. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Featured Recipe: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Your Grilling Questions Answered By Barbecue Legend Myron Mixon | 29 Oct 2020 | 00:48:10 | |
There’s a chill in the air, but that doesn’t mean it’s time to put the grill away. Thursday at 3:00 PM, we’re talking LIVE to barbecue expert Myron Mixon about cold-weather barbecue. This is your chance to ask the “winningest man in barbecue” questions about how to keep your grill game strong—all year long. Plus, we want to know where your favorite BBQ spots are in the state. Give your local barbecue joint a shout-out or share your own tips for grilling ribs, smoking meat, or making homemade barbecue sauce. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Featured Recipes: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| How to Sear Scallops + Ocean Farming in Connecticut (Rebroadcast) | 22 Oct 2020 | 00:49:00 | |
If you close your eyes and imagine a farm in Connecticut, you’re likely seeing a red barn, stalks of corn, bushels of greens, berries, and fruit frees. This week on Seasoned: Imagine a different kind of farming. Instead of rich, earthy dirt, think: salty sea air. We talk to Will Ceddia, co-owner of Sixpenny Oyster Farm in Noank and Suzie Flores, co-owner of Stonington Kelp Company about what it’s like growing seafood. Plus, Dan Meiser of Oyster Club in Mystic explains what makes local oysters so special. But to start the show off, a lesson home cooks of every skill level will appreciate: Chef Plum explains how to sear scallops perfectly. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: *** NOTE: This show originally aired September 17, 2020. ***
Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Coffee: Local Shops, Home Brews + Coffee History | 15 Oct 2020 | 00:49:00 | |
If you’re anything like us, the first thing you do in the morning is make a cup of coffee. Whether you consider it a luxury or a necessity—or both!—we’re taking a deep dive on coffee this week. We’ll explore everyone’s favorite morning ritual with the help of a few coffee nerds, including René Martinez of J. René Coffee Roasters, Kaitlyn O’Keefe of Redding Roasters, plus coffee historian Stewart Lee Allen, and author Jessica Easto. Jessica wrote a manual on how to brew coffee at home. We’re also sharing your shout-outs for the best coffee and coffee roasters in the state. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Chef Maneet Chauhan: Chaat Is An Emotion | 08 Oct 2020 | 00:49:00 | |
Long before chef Maneet Chauhan was a fixture on Food Network’s Chopped, she was riding the railways of India, visiting her grandparents, stopping along the way to eat and appreciate the regional foods of India. Chaat, a type of street food, are the iconic snacks of India. This week on Seasoned, a conversation with the woman chef José Andres calls “the culinary ambassador from India to the United States.” Maneet shares the inspiration behind her new cookbook, Chatt. Maneet is on a mission to make Indian food more accessible to home cooks, and in this special hour, she shares family stories and recipes from her book everyone can make at home. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Featured Recipes Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Holiday cookie traditions, plus Roya Shariat and Gita Sadeh’s ‘Maman and Me’ | 18 Dec 2023 | 00:51:39 | |
Roya Shariat and her mother, Gita Sadeh are co-authors of the new cookbook, Maman and Me: Recipes from Our Iranian American Family. You’ve likely seen Gita on Roya’s TikTok and Instagram, where she’s famous for flipping the most gorgeous tahdigs and picking the right-sized container for leftovers 100% of the time (there are some nail-biters and you will root for her ‘til the end). In our conversation, Roya explains why it was important for her to document her mother’s recipes in a book, and together, they talk about the ways their culture is so deeply rooted in food and feeding one another. Plus, some Connecticut residents talk about a cookie that’s special to them, either because of a cultural tradition, holiday or just because they love it. You’ll hear about treasured alfajores, anisette cookies, gingerbread, rugelach, Norwegian krumkake, and more. We also learn about the cookies (and the bakers) of Sanctuary Kitchen in New Haven. GUESTS:
GUEST COOKIE CONTRIBUTORS:
FEATURED RECIPES: This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from our Social team Sabrina Herrera and Francesca Fontanez. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Tips For Homemade Pizza + The Best New Haven Pizzerias | 01 Oct 2020 | 00:49:00 | |
The flour is flyin’ and the oven is a hot 500 degrees! This week on Seasoned, tips for making pizza from scratch at home. Don’t you want to know how to get those yummy bubbles on the crust? And, a conversation with pizza historian Colin Caplan about his new project, Pizza, A Love Story, the indie film taking a deep dive into the history and the families behind the three pizza shops that made New Haven famous: Sally’s, Pepe’s, and Modern. Plus, we check in with a few neighborhood pizza joints from around the state and share your Instagram shout-outs for the best local pizza. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| Apple Season: Favorite Local Orchards, Cider Donuts + More | 24 Sep 2020 | 00:48:05 | |
Where is your favorite local apple orchard? Who makes the best apple cider donuts? Should a tart apple like the Sierra Beauty star in your pie—or should you go for a sweet variety, like Golden Delicious, Jazz or Jonagold? If you’ve got a question about apples, or you just want to shout-out your favorite pick-your-own farm, or apple-studded donuts, join the conversation. Amy Traverso, author of The Apple Lover’s Cookbook is our guest for the whole hour. We want to know how you cook with apples. Have a tip for making homemade apple butter or better still—a mulled cider? Share it with us! Autumn is here, and there are plenty of delicious ways to get your “apple a day.” Amy, our guide to cooking and eating apples, shares apple recipes, including apple cider donuts and a savory apple supper, as well as tips for baking a deep dish apple pie. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||
| How to Sear Scallops + Ocean Farming in Connecticut | 17 Sep 2020 | 00:49:00 | |
If you close your eyes and imagine a farm in Connecticut, you’re likely seeing a red barn, stalks of corn, bushels of greens, berries, and fruit frees. This week on Seasoned: Imagine a different kind of farming. Instead of rich, earthy dirt, think: salty sea air. We talk to Will Ceddia, co-owner of Sixpenny Oyster Farm in Noank and Suzie Flores, co-owner of Stonington Kelp Company about what it’s like growing seafood. Plus, Dan Meiser of Oyster Club in Mystic explains what makes local oysters so special. But to start the show off, a lesson home cooks of every skill level will appreciate: Chef Plum explains how to sear scallops perfectly. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information. | |||