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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

42:00

Dorie Greenspan on Julia Child, recipe tinkering, and...

Seasoned ·

2022/04/21

We talk with James Beard Award-winning cookbook author Dorie Greenspan about the influence of her friend, Julia Child; how she tinkers with recipes during development; and that feeling home cooks get when they bake something from scratch. Plus, Dorie shares the backstory for her beloved World Peace Cookies, along with the updated version she created for her latest book, Baking with Dorie.GUEST: Dorie Greenspan: Five-time James Beard Award-winning cookbook author. Formerly a columnist for the New

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42:25

Amanda Hesser on the making of ‘The Essential New...

Seasoned ·

2022/04/14

If you’re a fan of cookbooks and the New York Times food coverage over the years, you won’t want to miss this hour of Seasoned. Amanda Hesser, food writer and founder of Food52, is our guest. Amanda describes her culinary journey, starting with her early travels baking bread in Europe, the very first book that launched her food writing career, and the process of curating “the recipes of record” buried in the New York Times recipe archive. We talk with Amanda about The

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49:00

Joan Nathan on the Passover Seder's symbolic food,...

Seasoned ·

2022/04/07

Joan Nathan, the authority on Jewish cooking, explains some of the history behind the symbolic food on your Seder plate. Plus, Liz Alpern and Jeffrey Yoskowitz are revitalizing gefilte fish for a new generation of eaters. Liz describes exactly what gefilte fish is and why it’s central to Ashkenazi Jewish cuisine. Finally, Chef Plum sits down with Russell DeBella, general manager and partner at Rein’s New York-Style Deli to talk about the deli’s uniqueness and why the Rein family

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47:46

An egg-citing hour with egg experts from Flamig Farm...

Seasoned ·

2022/03/31

Are farm-fresh eggs really best? And how can we test for freshness anyway? Calling all egg lovers. . .this week’s episode of Seasoned is for you. Do you have strong opinions about how runny a yolk should be? Do you make the absolute best scrambled eggs on the planet? We invite you to call in with your questions about eggs and chickens, excluding that age-old one. Farmer Julie Christensen, of Flamig Farm in West Simsbury, joins us from the chicken coop. Plus, Lisa Steele, fifth-generation

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49:00

Michael Symon, plus a CT chef’s experience on the...

Seasoned ·

2022/03/24

Jamie McDonald of Bear’s Smokehouse BBQ, describes his experiences on the Ukraine/Poland border, where he is volunteering with World Central Kitchen. And, for much of his life, chef Michael Symon has been living with not one, but two autoimmune diseases. This hour on Seasoned, Michael shares his approach to creating recipes that amp up the joy of eating without triggering inflammation or discomfort. Plus, urban farmer and educator Lauren Little describes how she teaches students to be good

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49:00

Darina Allen makes us fall in love with the food of...

Seasoned ·

2022/03/17

What are you making for St. Patrick’s Day? Let our conversation with Darina Allen inspire you. Darina has been called “The Julia Child of Ireland,” and she’s a passionate evangelist for Irish food and the traditional ways of cooking. We talk with Darina about her mother’s Irish soda bread and so much more in the reissue of her classic book, Forgotten Skills of Cooking. Plus, many of us raise a pint of Guinness on St. Patrick’s Day, but few of us know the rich

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49:00

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

Seasoned ·

2022/03/10

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 week on Seasoned, we talk with Scott about how his Waterbury roots shaped his approach to cooking and how he cooks at home. His new cookbook is Peace, Love, and 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

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49:00

A slice of New Haven pizza history: celebrating...

Seasoned ·

2022/03/03

We revisit our conversation with one of the creators of the documentary Pizza, A Love Story--New Haven pizza historian, Colin Caplan. The indie film is a deep dive into the history and the families behind the holy trinity of pizzerias that made New Haven famous: Sally’s, Pepe’s, and Modern. The documentary is airing on CPTV March 3 through March 11. This episode includes an extended conversation with Colin, as well as bonus local pizza shop recommendations. GUESTS: Colin Caplan: Author

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47:48

Baking tips every bread lover ‘kneads’ from King...

Seasoned ·

2022/02/24

Sometimes, the simplest ingredients make the most glorious food. Bread definitely falls into that category. Essentially, we’re talking about flour, yeast, water and salt. You work it into a dough, some magic happens, and you’ve got one of the world’s most perfect foods. This week on Seasoned, we’re talking about that magic with expert bread makers. Carrie Brisson, head bread baker at King Arthur Baking, is with us to boost your confidence and troubleshoot your wonky loaves

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49:00

Exploring pasta making with chef Missy Robbins, and a...

Seasoned ·

2022/02/17

We’re celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef who became famous on TikTok for making fresh pasta dough by hand in unexpected places. His videos are mesmerizing. This show was produced by Robyn

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49:00

Exquisite milk makes exquisite chocolate, a new local...

Seasoned ·

2022/02/09

When you think of Valentine’s Day, you think of cows, right? You will after our conversation with chocolatier Kimberly Thorn, co-owner of Thorncrest Farm in Goshen. We talk with Kimberly about her very pampered cows and her amazing palate. Plus, we share a few favorite romantic restaurants, take you to one of the state’s newest vineyards, and talk to Southington chocolate maker Rosie Mariano about hot cocoa bombs. Join the conversation onFacebook,Twitter,Instagram,

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41:13

Michelle Tam of Nom Nom Paleo describes her flexible...

Seasoned ·

2022/02/02

We spend the hour with Michelle Tam, the cook and content creator behind Nom Nom Paleo. Michelle has degrees in nutrition and food science, and even though she has a doctorate in pharmacy, you won’t find strict prescriptions in her approach to paleo cooking and eating. She and her husband Henry Fong just published their third cookbook, Nom Nom Paleo Let’s Go! Simple Feasts + Healthy Eats. Michelle explains her paleo approach to eating and cooking and walks us through the ways she’s

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47:52

‘The Date Night Cookbook’ authors Ned and Ariel...

Seasoned ·

2022/01/28

We’re in the mood for love this week on Seasoned. Ned and Ariel Fulmer, the husband-and-wife team behind The Date Night Cookbook, join us for this live episode. They talk us through recipes for every stage of a relationship from spicy cocktails to their Netflix and Chili recipe. And, listeners shout out their favorite romantic restaurants in the state. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Guests:Ned and Ariel Fulmer are the content creators behind the online cooking

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49:00

Chef Rocco DiSpirito and ‘Best Baker in America’ Adam...

Seasoned ·

2022/01/20

TheSun Wine & Food Fest, held at Mohegan Sun, is just around the corner. This week on Seasoned, we preview the foodie event with two featured chefs: Rocco DiSpirito and Adam Young of Sift Bake Shop in Mystic. We talk with Rocco about the 20thanniversary of his first cookbook, why cooking for yourself is an act of kindness, and reminisce about his earliest cooking influences. Then, we talk with Adam about his passion for baking, and get tips for making crème brûlée at home

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49:00

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

Seasoned ·

2022/01/12

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 too, 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

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49:00

"The Korean Vegan" Joanne Lee Molinaro embraces both...

Seasoned ·

2022/01/05

Joanne Lee Molinaro is a content creator and writer known as “The Korean Vegan.” She’s been sharing stories about food, family, and culture since she started a blog in 2016. Her TikTok videos exploded in 2020. Her first cookbook is a New York Times bestseller, and it’s called The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen. Joanne talks with us about her how her family’s immigrant experience influences her work and her journey from lawyer to

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47:06

Bubbles! Sparkling wines and cocktails to ring in the...

Seasoned ·

2021/12/31

Lots of you will be popping corks and drinking something bubbly on New Year's Eve. But, how much do you actually know about Champagne and sparkling wine? This week on Seasoned, we’re live with wine expert Zachary Sussman. He’s the author of the new book,Sparkling Wine for Modern Times. Plus, professional bartender Chelsea Solkowski shares ideas for festive sparkling cocktails to sip while you’re waiting for the ball to drop. She’s the bar manager and bartender at The Charles

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49:00

Baking, foraging, and more: A look back at our...

Seasoned ·

2021/12/23

We’ve talked to some wonderful people in the food world this past year. This week, we’re listening back to some of our favorite conversations from 2021. We got lots of baking tips from Vallery Lomas and we revisit our time at The Beardsley Zoo, where we learned so much from zoo educators about what the animals in their care eat. Plus, we’re sharing the inspiring conversation about foraging we had with Connecticut chef Bun Lai. This show was produced by Robyn Doyon-Aitken and Catie

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42:03

Gift ideas for the serious cooks and foodies on your...

Seasoned ·

2021/12/15

What gadgets, treats, spirits, and kitchen crafts do you have on your wish list this year? This week on Seasoned, we talk about the kitchen gadgets that end up in every cook’s stocking. James Hines, co-owner of Cookshop Plus in West Hartford, tells us what’s flying off the shelves right now and what local, highly giftable items he loves. And Emma Wartzman, writer at The Strategist shares her top gifts. We also talk to local folks who make handmade things we think anyone would be proud to

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49:00

Bryant Terry and George McCalman discuss Black Food:...

Seasoned ·

2021/12/09

Author and activist Bryant Terry has curated a book unlike his previous cookbooks. It’s called Black Food. It’s a deep dive into Black culture: art, essays, history, poems, and recipes, of course. This week on Seasoned, a conversation with the always-inspiring chef and creative force, Bryant Terry. We also talk with the book’s designer, George McCalman about his experience crafting the book. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Guests: Bryant Terry

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