Seasoned
By Connecticut Public Radio
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Category: Food
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Subscribers: 4
Reviews: 0
Episodes: 150
Description
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
| Episode | Date |
|---|---|
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Steven Raichlen’s ‘Beer Can Chicken’ and our favorite interviews
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Jul 03, 2024 |
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Seasoned celebrates Pride
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Jun 20, 2024 |
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Recipes and stories from The Great British Baking Show's Janusz Domagala
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Jun 12, 2024 |
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Chrissy Tracey’s debut cookbook, plus The Chicken Chick, Kathy Shea Mormino
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Jun 05, 2024 |
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Priya Krishna, plus a gardening crash course and fresh food in Hartford
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May 15, 2024 |
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The scoop on Connecticut’s best local ice cream shops
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Apr 29, 2024 |
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Seasoned celebrates Earth Day with a farmer, cook and beekeeper
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Apr 18, 2024 |
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Seasoned celebrates National Library Week
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Apr 04, 2024 |
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Seasoned heads to the forest for local maple syrup
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Mar 20, 2024 |
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Local food influencers on their impact, social media, and their communities
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Mar 06, 2024 |
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How to savor chocolate, plus bars you can feel good about buying
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Feb 12, 2024 |
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The art of dining alone
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Jan 31, 2024 |
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Seasoned explores olive oil, plus chef JJ Johnson’s ‘The Simple Art of Rice’
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Jan 17, 2024 |
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Local voices: Highlights from our favorite Seasoned conversations of 2023
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Jan 03, 2024 |
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Holiday cookie traditions, plus Roya Shariat and Gita Sadeh’s ‘Maman and Me’
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Dec 18, 2023 |
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Real talk about diet culture from the ‘Food, We Need to Talk’ authors
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Dec 12, 2023 |
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Bake smarter—and with confidence, plus exploring connections between Judaism and farming
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Dec 05, 2023 |
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Talkin’ turkey with local chefs, plus the gift of Buffalo Creek squash
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Nov 20, 2023 |
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50 Pies, 50 States: A baker gets to know the US through pie
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Nov 01, 2023 |
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Yewande Komolafe’s ‘Everyday Lagos,’ plus Bridgeport’s Green Village Initiative
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Oct 24, 2023 |
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Chef Rahanna Bisseret Martinez + a personal approach to community gardening
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Oct 11, 2023 |
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Building community through coffee
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Oct 04, 2023 |
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The scoop on Connecticut’s best local ice cream shops
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Sep 20, 2023 |
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The farmers behind Park City Harvest, plus CT Wine Country
|
Sep 07, 2023 |
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Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history
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Aug 17, 2023 |
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Chef Reneé Touponce’s innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas
|
Aug 01, 2023 |
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Connecticut’s BBQ scene is on fire
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Jul 20, 2023 |
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Foraging with Chrissy Tracey and Mohegan elder Chris “Painted Turtle” Harris
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Jun 21, 2023 |
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Celebrating Juneteenth with Nicole Taylor, plus chefs we’re rooting for
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Jun 06, 2023 |
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Summer drinks from CT's best mixologists
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May 26, 2023 |
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A gutsy talk about fermented food. Plus, big plans for Small State
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May 16, 2023 |
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Putting the tea in communi-tea
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Apr 19, 2023 |
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The best doughnuts in Connecticut
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Mar 30, 2023 |
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A conversation with Jacques Pépin, plus Oui Charcuterie
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Mar 15, 2023 |
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Georgia O’Keeffe’s personal recipe collection, local chef Damon Sawyer, plus Prince Abou’s Butchery
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Feb 15, 2023 |
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CT Restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’
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Jan 17, 2023 |
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Michael Twitty’s ‘Koshersoul,’ Rosca de Reyes from Atticus Bakery, and natural wines to try
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Dec 13, 2022 |
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We visit Four Mile River Farm, and a mission-based restaurant in Hartford is reimagined
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Nov 16, 2022 |
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A visit to Hogan’s Cider Mill and a lesson in apple cider history from the authors of ‘American Cider’
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Sep 28, 2022 |
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Chef Missy Robbins on 'Pasta', Peters Pasta, and a local pasta shop where everyone belongs
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Sep 21, 2022 |
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The future of food tastes like plant-based proteins and cell-cultured meat
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Sep 14, 2022 |
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Scott Conant shares 'Peace, Love & Pasta' and Dr. Uma Naidoo helps us explore the gut-brain connection
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Sep 07, 2022 |
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Tea time: The history of tea, herbal blends, and how chefs cook with tea
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Sep 01, 2022 |
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And the winner is. . .Seasoned celebrates its James Beard Award-winning guests
|
Aug 25, 2022 |
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Seafood how-to, plus best local lobster rolls & seafood shacks
|
Aug 17, 2022 |
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Garden genomes: Can science produce a better tasting tomato? Plus, we visit a local tomato farm
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Aug 10, 2022 |
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What is clean eating? Terry Walters explains how to 'Eat Clean Live Well'
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Aug 03, 2022 |
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Seasoned celebrates 100 episodes
|
Jul 28, 2022 |
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Chef Kwame Onwuachi cooks ‘his America’ plus, home cooks from PBS’s The Great American Recipe
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Jul 21, 2022 |
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Queer all year! The work of the Queer Food Foundation, and Conn. LGBTQ-owned bars and cafes
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Jul 14, 2022 |
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No flies, no chocolate - how insects make foods we love possible, plus CT’s BIPOC farmers
|
Jul 06, 2022 |
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Bridget Lancaster from America’s Test Kitchen answers your cooking questions
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Jun 30, 2022 |
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Pairing beer with food, plus celebrating craft beer and Black culture
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Jun 16, 2022 |
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Ali Slagle dreams of dinner so we don't have to
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Jun 08, 2022 |
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‘Jew-ish’ author Jake Cohen, Zabar’s history, and bagel makers we love
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Jun 02, 2022 |
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Chef María Mercedes Grubb and writer Von Diaz on the food of Puerto Rico
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May 26, 2022 |
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How athletes fuel their performance with food
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May 18, 2022 |
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Pati Jinich shares her ‘Treasures of the Mexican Table’
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May 11, 2022 |
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Food waste is an opportunity to boost food security and generate energy
|
May 05, 2022 |
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Buffalo is just the beginning. Chicken wings, from mild to wild
|
Apr 28, 2022 |
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Dorie Greenspan on Julia Child, recipe tinkering, and why everyone should bake
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Apr 21, 2022 |
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Amanda Hesser on the making of ‘The Essential New York Times Cookbook’
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Apr 14, 2022 |
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Joan Nathan on the Passover Seder's symbolic food, plus The Gefilteria, and Rein’s NY-Style Deli
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Apr 07, 2022 |
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An egg-citing hour with egg experts from Flamig Farm and the Fresh Eggs Daily blog
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Mar 31, 2022 |
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Michael Symon, plus a CT chef’s experience on the Ukrainian border, and Hartford’s Lauren Little
|
Mar 24, 2022 |
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Darina Allen makes us fall in love with the food of Ireland, plus Guinness’ rich history
|
Mar 17, 2022 |
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Scott Conant shares 'Peace, Love, and Pasta' and Dr. Uma Naidoo helps us explore the gut-brain connection
|
Mar 10, 2022 |
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A slice of New Haven pizza history: celebrating Sally’s, Pepe’s, and Modern with Colin Caplan
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Mar 03, 2022 |
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Baking tips every bread lover ‘kneads’ from King Arthur Baking, Small State Provisions and Wave Hill Breads
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Feb 24, 2022 |
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Exploring pasta making with chef Missy Robbins, and a local pasta shop where everyone belongs
|
Feb 17, 2022 |
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Exquisite milk makes exquisite chocolate, a new local vineyard + hot cocoa bombs (Rebroadcast)
|
Feb 09, 2022 |
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Michelle Tam of Nom Nom Paleo describes her flexible approach to paleo cooking
|
Feb 02, 2022 |
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‘The Date Night Cookbook’ authors Ned and Ariel Fulmer explore the power of food as a love language
|
Jan 28, 2022 |
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Chef Rocco DiSpirito and ‘Best Baker in America’ Adam Young reflect on early cooking influences and preview the Sun Wine & Food Fest
|
Jan 20, 2022 |
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The future of food tastes like plant-based proteins and cell-cultured meat
|
Jan 12, 2022 |
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"The Korean Vegan" Joanne Lee Molinaro embraces both her cultural cuisine and plant-based cooking
|
Jan 05, 2022 |
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Bubbles! Sparkling wines and cocktails to ring in the new year
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Dec 31, 2021 |
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Baking, foraging, and more: A look back at our favorite episodes in 2021
|
Dec 23, 2021 |
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Gift ideas for the serious cooks and foodies on your list
|
Dec 15, 2021 |
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Bryant Terry and George McCalman discuss Black Food: Stories, Art & Recipes from Across the African Diaspora
|
Dec 09, 2021 |
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Great cooking starts with an onion (Rebroadcast)
|
Dec 02, 2021 |
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Turkey can stuff it. We’re all about the side dishes this Thanksgiving
|
Nov 19, 2021 |
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Lidia Bastianich shares her new cookbook and answers your Thanksgiving dinner questions
|
Nov 19, 2021 |
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Seasoned celebrates Hanukkah with latkes, kosher wine, and a trip to The Crown Market
|
Nov 11, 2021 |
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Exploring Indigenous food with members of the Mashantucket Pequot, Mohegan and Navajo tribal nations
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Nov 03, 2021 |
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Cooking with pumpkins and exploring the joy and horror of pumpkin spice
|
Oct 28, 2021 |
|
A visit to Hogan’s Cider Mill and a lesson in apple cider history from the authors of ‘American Cider’
|
Oct 21, 2021 |
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Carla Lalli Music’s cookbook features real-life recipes for the way we really cook
|
Oct 14, 2021 |
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Vallery Lomas bakes her way to the top
|
Oct 07, 2021 |
|
Seasoned Celebrates Diners And Diner Culture
|
Sep 30, 2021 |
|
Recipes And Tips For Back-To-School Lunches, Plus The Farm-To-School Program
|
Sep 23, 2021 |
|
Aarón Sánchez Shares Life Lessons + Local Chef Carlos Baez
|
Sep 16, 2021 |
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Wild Food: Conversations With Chef Bun Lai + Local Foragers
|
Sep 09, 2021 |
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Seafood How-To, Plus Best Local Lobster Rolls & Seafood Shacks
|
Sep 02, 2021 |
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The Drinks Of Summer 2021
|
Aug 18, 2021 |
|
Local Tomato Farmers, The Science Of Breeding Flavorful Tomatoes + Tony D’s Family Recipe
|
Aug 11, 2021 |
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Celebrating Summer Food With Author Terry Walters
|
Aug 05, 2021 |
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An Hour With Unconventional Food Critic Daym Drops (Live)
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Jul 29, 2021 |
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Marina Marchese Of Red Bee Honey, Huneebee Project + A Bee’s Knees Cocktail (Rebroadcast)
|
Jul 23, 2021 |
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A Look Back At A Year Of Seasoned Live
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Jul 15, 2021 |
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Feeding Time At The Beardsley Zoo
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Jul 07, 2021 |
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Summer Parties With Martie Duncan, Hummel Hot Dogs And Miki Sudo
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Jul 01, 2021 |
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We All Scream For Local Ice Cream
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Jun 24, 2021 |
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The Drinks Of Summer 2021
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Jun 17, 2021 |
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An Hour With Chef Gregory Gourdet
|
Jun 09, 2021 |
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What Athletes Eat
|
Jun 03, 2021 |
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Let's Get Grilling (Live)
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May 27, 2021 |
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A Preview Of Farmers’ Market Season 2021
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May 20, 2021 |
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Anna Francese Gass + New Haven’s Sanctuary Kitchen (Rebroadcast)
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May 13, 2021 |
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Marina Marchese Of Red Bee Honey, Plus Huneebee Project + A Bee’s Knees Cocktail
|
May 06, 2021 |
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Remembering Gary Bimonte of Pepe’s + More CT Pizza Pride
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Apr 30, 2021 |
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No-Recipe Recipes With Sam Sifton
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Apr 22, 2021 |
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A Look Back At Some Of Our Favorite Guests
|
Apr 15, 2021 |
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All About Tea: History, Blending + Cooking With Tea
|
Apr 08, 2021 |
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Julia Turshen’s Simply Julia + Cooking For The Clergy
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Mar 31, 2021 |
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Ring In Spring With Local Farmer Patti Popp (LIVE)
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Mar 26, 2021 |
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Chef Chrissy Tracey + Women On Food
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Mar 18, 2021 |
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Fighting Food Insecurity + 12-Year-Old Baking Star
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Mar 11, 2021 |
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Anna Francese Gass + New Haven’s Sanctuary Kitchen
|
Mar 04, 2021 |
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What’s Brewing This Winter At Connecticut’s Craft Breweries
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Feb 26, 2021 |
|
Marcus Samuelsson Shines A Light On Black Excellence In The Food World
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Feb 18, 2021 |
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Exquisite Milk Makes Exquisite Chocolate, A New Local Vineyard + Hot Cocoa Bombs
|
Feb 11, 2021 |
|
An Hour With Hawa Hassan
|
Feb 04, 2021 |
|
Seasoned Live: Best Take-Out In Connecticut
|
Jan 29, 2021 |
|
Great Cooking Starts With An Onion
|
Jan 21, 2021 |
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Checking In With Connecticut's Restaurant Chefs
|
Jan 14, 2021 |
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Alcohol-Free Drink Ideas For Dry January—Or Anytime
|
Jan 06, 2021 |
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Pie Expert Kate McDermott + Local Bakers We Love (Rebroadcast)
|
Dec 31, 2020 |
|
Seasoned Special: Staying Connected Through Food
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Dec 24, 2020 |
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Ina Garten’s Modern Comfort Food
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Dec 17, 2020 |
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Sam The Cooking Guy: Recipes With Intentional Leftovers
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Dec 10, 2020 |
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Tips For Homemade Pizza + The Best New Haven Pizzerias (Rebroadcast)
|
Dec 02, 2020 |
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Thanksgiving 2020: Local Turkey Farmer, Hometown Hero + Etiquette For Our New Normal
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Nov 24, 2020 |
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Your Thanksgiving Dinner Questions Answered
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Nov 20, 2020 |
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Pie Expert Kate McDermott + Local Bakers We Love
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Nov 12, 2020 |
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Turkey Tips, SONO 1420 + A Cozy Fall Cocktail
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Nov 05, 2020 |
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Your Grilling Questions Answered By Barbecue Legend Myron Mixon
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Oct 29, 2020 |
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How to Sear Scallops + Ocean Farming in Connecticut (Rebroadcast)
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Oct 22, 2020 |
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Coffee: Local Shops, Home Brews + Coffee History
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Oct 15, 2020 |
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Chef Maneet Chauhan: Chaat Is An Emotion
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Oct 08, 2020 |
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Tips For Homemade Pizza + The Best New Haven Pizzerias
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Oct 01, 2020 |
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Apple Season: Favorite Local Orchards, Cider Donuts + More
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Sep 24, 2020 |
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How to Sear Scallops + Ocean Farming in Connecticut
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Sep 17, 2020 |
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The Icons From Bloodroot + Melissa Clark’s Tips For Eating Less Meat
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Sep 10, 2020 |
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Let’s Do Lunch: Tips For Parents + How Are We Feeding Students?
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Sep 03, 2020 |
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Seasoned Takes Your Calls + Celebrity Chef Michele Ragussis
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Aug 28, 2020 |
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Community Farming + Vegetable Kingdom’s Bryant Terry
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Aug 19, 2020 |
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Affordable Summer Rosés and Objectively Delicious Cocktails
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Aug 13, 2020 |
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Feeding People During a Pandemic
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Aug 05, 2020 |
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Seasoned: Promo
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Aug 03, 2020 |