Seasoned
First and Third Thursdays at 2 PM and 11 PM
Seasoned is a radio show and podcast from Connecticut Public that explores our state's seasonal ingredients and the passionate people who grow and cook our food. Plus, we talk with nationally known chefs, food writers and cookbook authors.
See below for ways to subscribe to the Seasoned podcast and listen to episodes anytime.
Ways To Subscribe
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Latest Episodes
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This week on Seasoned, Samantha Seneviratne talks about butter’s role in baking, chocolate chip cookies and her love for enriched doughs. Plus, Tagan Engel shares latke-making tips for Hanukkah and explores the ways Jewish practices connect to farming.
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This week on Seasoned: tips for pulling off Thanksgiving dinner and the efforts to grow and save the seeds of Buffalo Creek squash in a garden at Yale Farm.
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In this episode of Seasoned, we talk with Stacey Mei Yan Fong about her cookbook, the immigration story that inspired it, and the joy that pie brings.
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Yewande Komolafe talks about her cookbook and her deep connection to Nigerian food and cooking, in this hour of Seasoned. Plus, we hear from the team, including teens, working on an urban farm, garden, and market in Bridgeport.
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We get to know Top Chef Junior star, Rahanna Bisseret Martinez. Her first cookbook is Flavor + Us. And a New Britain family turns their lawn into a pick-what-you-need garden for the community.
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This week on Seasoned, we talk with the co-founder of Semilla in Hartford. It's a coffee shop and a neighborhood living room. And we learn about the profound hospitality of the Eritrean coffee ceremony.
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This hour on Seasoned, we talk about the best ice cream shops in the state with people obsessed with local ice cream. Plus, meet the owner of Sweet Claude's and learn about the cows that produce the milk for UConn Dairy Bar.
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Richard Myers and Shawn Joseph are on a mission to change the image of farming. This hour on Seasoned, get to know the entrepreneurs behind Park City Harvest. Plus, learn about the grapes growing at Connecticut vineyards.
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This week on Seasoned, we talk with two culinary trailblazers about Indigenous and Puerto Rican food and cooking.
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This week on Seasoned, get to know chef Reneé Touponce and spearfisherwoman Valentine Thomas. Plus Carolyn Wyman is your guide to the best local clam cakes and fritters.