Seasoned

Seasoned

Por: Connecticut Public Radio
Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.
For more, visit ctpublic.org/seasoned
150 episodios disponibles

Latest episodes of the podcast Seasoned

Mostrando página 2 de 8

Chef Rahanna Bisseret Martinez + a personal approach to community gardening 11/10/2023
Building community through coffee 04/10/2023
The scoop on Connecticut’s best local ice cream shops 20/09/2023
The farmers behind Park City Harvest, plus CT Wine Country 07/09/2023
Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history 17/08/2023
Chef Reneé Touponce’s innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas 01/08/2023
Connecticut’s BBQ scene is on fire 20/07/2023
Foraging with Chrissy Tracey and Mohegan elder Chris “Painted Turtle” Harris 21/06/2023
Celebrating Juneteenth with Nicole Taylor, plus chefs we’re rooting for 06/06/2023
Summer drinks from CT's best mixologists 26/05/2023
A gutsy talk about fermented food. Plus, big plans for Small State 16/05/2023
Putting the tea in communi-tea 19/04/2023
The best doughnuts in Connecticut 30/03/2023
A conversation with Jacques Pépin, plus Oui Charcuterie 15/03/2023
Georgia O’Keeffe’s personal recipe collection, local chef Damon Sawyer, plus Prince Abou’s Butchery 15/02/2023
CT Restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’ 17/01/2023
Michael Twitty’s ‘Koshersoul,’ Rosca de Reyes from Atticus Bakery, and natural wines to try 13/12/2022
We visit Four Mile River Farm, and a mission-based restaurant in Hartford is reimagined 16/11/2022
A visit to Hogan’s Cider Mill and a lesson in apple cider history from the authors of ‘American Cider’ 28/09/2022
Chef Missy Robbins on 'Pasta', Peters Pasta, and a local pasta shop where everyone belongs 21/09/2022
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