Episodes

  • Seasoned celebrates Pride

    Seasoned celebrates Pride
    Jun 20 2024
    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/donateSee omnystudio.com/listener for privacy information.
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    54 mins
  • Recipes and stories from The Great British Baking Show's Janusz Domagala

    Recipes and stories from The Great British Baking Show's Janusz Domagala
    Jun 12 2024

    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.
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    42 mins
  • Chrissy Tracey’s debut cookbook, plus The Chicken Chick, Kathy Shea Mormino

    Chrissy Tracey’s debut cookbook, plus The Chicken Chick, Kathy Shea Mormino
    Jun 5 2024

    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.
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    51 mins
  • Priya Krishna, plus a gardening crash course and fresh food in Hartford

    Priya Krishna, plus a gardening crash course and fresh food in Hartford
    May 15 2024
    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 FrescaDahi 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/donateSee omnystudio.com/listener for privacy information.
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    52 mins
  • The scoop on Connecticut’s best local ice cream shops

    The scoop on Connecticut’s best local ice cream shops
    Apr 29 2024

    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.
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    46 mins
  • Seasoned celebrates Earth Day with a farmer, cook and beekeeper

    Seasoned celebrates Earth Day with a farmer, cook and beekeeper
    Apr 18 2024

    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.
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    51 mins
  • Seasoned celebrates National Library Week

    Seasoned celebrates National Library Week
    Apr 4 2024
    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/donateSee omnystudio.com/listener for privacy information.
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    49 mins
  • Seasoned heads to the forest for local maple syrup

    Seasoned heads to the forest for local maple syrup
    Mar 20 2024

    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.
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    49 mins