x

75% of people globally want unbiased news (Pew Research) but are concerned they're not getting that.

Get balanced coverage with Symby. See how stories are covered across diverse outlets and spot when one side covers a story the other skips.

PODCAST

Seasoned

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

arts food

All Episodes

49:00

The future of food tastes like plant-based proteins...

Seasoned ·

2022/09/14

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

en-US

49:00

Scott Conant shares 'Peace, Love & Pasta' and Dr. Uma...

Seasoned ·

2022/09/07

You probably know James Beard Award-winning chef Scott Conant from Food Network, but did you know he was born and raised in Connecticut? This hour, we talk with Scott about how his Waterbury roots shaped his approach to cooking and about how he cooks at home. His latest cookbook is Peace, Love & Pasta. Plus, we had a session with a nutritional psychiatrist from Harvard. She’s a chef, too! Dr. Uma Naidoo explains the gut-brain connection and how we might use food as medicine. GUESTS: Scott

en-US

49:00

Tea time: The history of tea, herbal blends, and how...

Seasoned ·

2022/09/01

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

en-US

49:00

And the winner is. . .Seasoned celebrates its James...

Seasoned ·

2022/08/25

The 2022 James Beard Awards in June were a triumph (welcome back, food world!). We were lucky enough to talk with three authors about their (now!) James Beard Award-winning cookbooks. This hour on Seasoned, we listen back to our conversations with Hawa Hassan, Gregory Gourdet, and Joanne Lee Molinaro (aka The Korean Vegan). We’ll get to know them through their personal stories, culinary journeys, and inspiring cookbooks. Guests: Hawa Hassan: Entrepreneur and author of In Bibi’s Kitchen: The

en-US

49:00

Seafood how-to, plus best local lobster rolls &...

Seasoned ·

2022/08/17

We’re taking a deep dive on how to prep and cook seafood with David Standridge, executive chef of The Shipwright’s Daughter in Mystic. You’ll get advice for buying fresh seafood at the market, as well as tips for grilling, roasting, and searing fish like a pro. Plus, local cookbook author Mike Urban shares some of his favorite fish markets and seafood shacks in our region. Guests: David Standridge: Executive chef at The Shipwright’s Daughter in Mystic, Conn. Mike Urban: Yankee magazine contributor

en-US

49:00

Garden genomes: Can science produce a better tasting...

Seasoned ·

2022/08/10

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

en-US

49:00

What is clean eating? Terry Walters explains how to...

Seasoned ·

2022/08/03

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

en-US

49:00

Seasoned celebrates 100 episodes

Seasoned ·

2022/07/28

This hour, we’re celebrating our 100th episode of Seasoned. That’s 100 hours of interesting, fun conversations with people in the food world we respect: food writers and cookbook authors, home cooks, chefs, farmers, restaurant and market owners, and drinks experts. This week on Seasoned, we’re listening back to a few of our favorite conversations from the last two years. Guests: Pati Jinich: Three-time James Beard Award-winning cookbook author and PBS host. Her latest book is Treasures of the

en-US

49:00

Chef Kwame Onwuachi cooks ‘his America’ plus, home...

Seasoned ·

2022/07/21

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

en-US

49:00

Queer all year! The work of the Queer Food...

Seasoned ·

2022/07/14

Queer spaces are a haven for the LGBTQ community. We’re exploring a few of the state’s LGBTQ bars and cafés, including 168 York Street Café, one of the oldest gay bars in the state. Plus, we hear from the co-founder of Dyke Beer and learn about how the Queer Food Foundation strives to promote, protect, and fund queer food spaces. Guests: Joe Goodwin: Owner of 168 York Street Cafe in New Haven, Conn. Wendy Cahill: Owner of Molten Java in Bethel, Conn. DJ Edgewood: DJ at Trevi Lounge in Fairfield,

en-US

49:00

No flies, no chocolate - how insects make foods we...

Seasoned ·

2022/07/06

Next time you swat at a fly, think of this: certain flies, and other insects, make the food you love possible: chocolate, apples, almonds, and berries. Insects play a role in the production of ice cream! This hour on Seasoned, we talk with journalist and author Oliver Milman about his book, The Insect Crisis. It’s a fascinating look at our interconnected fates and how the decline in the insect population should be a wake-up call to all of us who hold chocolate—and life itself—dear. Plus, what

en-US

49:00

Bridget Lancaster from America’s Test Kitchen answers...

Seasoned ·

2022/06/30

Bridget Lancaster, co-host of America’s Test Kitchen on PBS joins us live to answer your cooking questions and share lots of tips from the last 22 seasons of the show. Bridget is a master at talking about what makes a recipe work. Together, we’ll tackle your grilling questions and we’ll help you troubleshoot your baking. We'll find out what Bridget has in her gadget drawer and her pantry. Plus, get tips for cooking burgers, artichokes, and bok choy. You're going to be a better home cook after this

en-US

49:00

Pairing beer with food, plus celebrating craft beer...

Seasoned ·

2022/06/16

We start this hour of Seasoned talking with journalist and author, John Holl, about the evolution of craft beer and the joys of pairing beer with food. His book is The Craft Brewery Cookbook. And, change is in the air! We also speak with Jamal Robinson and Judi Young. Jamal is the co-founder of the Change In the Air Festival, happening Saturday, June 18 at Bear’s Smokehouse BBQ in New Haven. It’s a celebration of craft beer and Black culture. The fest is, in part, a fund raiser for The

en-US

43:28

Ali Slagle dreams of dinner so we don't have to

Seasoned ·

2022/06/08

Ali Slagle is a home cook’s home cook. Her recipes call for simple ingredients, no special kitchen equipment, one or two pots, and can be made in under an hour. We talk with Ali about the philosophy behind her first cookbook, I Dream of Dinner So You Don’t Have To: Low-Effort, High-Reward Recipes. If you’re a busy cook, or you just value efficiency and creativity in the kitchen, you’ll appreciate this hour. GUEST: Ali Slagle: Recipe developer, food writer, and author of the

en-US

49:00

‘Jew-ish’ author Jake Cohen, Zabar’s history, and...

Seasoned ·

2022/06/02

We talk with recipe developer and cookbook author Jake Cohen about how practicing the ritual of Shabbat affirms his connection to both the gay and Jewish communities he’s passionate about celebrating. Jake is famous for his challah braiding videos; he shares his challah recipe with us, as well as expert tips for making the bread. He also shares recipes for the always-comforting Roast Chicken Matzo Ball Soup and a very modern Everything Bagel Galette. Food-lovers the world over know the name

en-US

48:00

Chef María Mercedes Grubb and writer Von Diaz on the...

Seasoned ·

2022/05/26

We’re exploring the food of Puerto Rico with chef María Mercedes Grubb joining from San Juan and writer and professor of food studies, Von Diaz. Von’s cookbook,Coconuts & Collards, is a beautiful expression of the island. Maria and Von help us understand the context behind a cuisine that endures despite a legacy of colonialism and a very complex food system. Also this hour, listeners share their connections to the food of the island. GUESTS: Chef María Mercedes

en-US

49:00

How athletes fuel their performance with food

Seasoned ·

2022/05/18

We 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

en-US

49:00

Pati Jinich shares her ‘Treasures of the Mexican Table’

Seasoned ·

2022/05/11

If you watch PBS cooking shows, you likely know–and love–Pati Jinich. This hour on Seasoned, we talk with Pati about her latest cookbook and what she considers the double blessing and responsibility of being Mexican-American. Pati is the host of Pati’s Mexican Table on PBS and the PBS primetime docuseries La Frontera. She’s also the resident chef at the Mexican Cultural Institute in Washington, D.C., and a three-time James Beard Award-winner. Pati deepens our appreciation of

en-US

49:00

Food waste is an opportunity to boost food security...

Seasoned ·

2022/05/05

In 2018, the EPA estimated that more food made its way to landfills and incinerators than any other type of trash. This hour, we’re talking with people who help us understand food waste and its impacts. How much food are we wasting and how might we turn food waste into opportunities to reduce food insecurity and generate energy? We talk with Katy Hart, an expert from ReFED, a national non-profit dedicated to ending food loss and waste across the U.S. food system. We also talk with CT

en-US

47:30

Buffalo is just the beginning. Chicken wings, from...

Seasoned ·

2022/04/28

You’ll need a glass of water and lots of extra napkins for our hour dedicated to chicken wings—classic Buffalo and beyond. From mild to wild, we talk sauce flavors and more with chicken wing expert and festival judge, Matthew Kourie. Plus, we feature two local restaurants known for their wings. Rino Ouellet, manager at J. Timothy’s in Plainville joins to talk about the tavern's famous wings, and Rita Barham of B&B Wings and Things in Middletown shares the secret to great vegan

en-US

150 results

Similar Podcasts

Start The Breakthrough Full Audiobook Now, Thriller Fans!

thebookvoice.com

Get Hooked On The Life-Enhancing Full Audiobook Experience!

thebookvoice.com

西四五条

主播郑捕头

Podcast Patapoe

0d0a

On Mic Podcast

Jordan Rich