Seasoned

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 grasshoppers and bakes a batch of gluten-free chocolate chip cookies with green banana flour.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

• Julian McClements, Ph.D: Distinguished Professor at the Department of Food Science at the University of Massachusetts Amherst. He is the author of Future Foods: How Modern Science is Transforming the Way We Eat.
• Amy Chen: COO Upside Foods, a food technology company in Berkeley, CA.
• Chase Purdy: New York-based writer and author of Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food.

Featured Recipe: Chef Plum's Green Banana Flour Chocolate Chip Cookies

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This episode originally aired January 13, 2022.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

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 Conant: James Beard Award winning chef, Food Network star, and cookbook author. His latest book is Peace, Love & Pasta: Simple and Elegant Recipes from a Chef’s Home Kitchen.
• Uma Naidoo: Nutritional Psychiatrist at Harvard Medical School, Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH), and Director of Nutritional Psychiatry at MGH Academy, and author of This Is Your Brian on Food.

Featured Recipes:
Pasta Pomodoro
Cast-Iron Skillet Chicken with Fingerling Potatoes
Connecticut-Style Lobster Rolls

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns were Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This episode originally aired March 10, 2022.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

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 cooking.

Guests:

• Philip Parda – Co-owner of Savvy Tea Gourmet in Madison, Conn. (You can sign up for online tea tastings here).
• Jim Harron Jr. – Co-owner of Simpson & Vail in Brookfield, Conn.
• Stacey Wood and David Soule – Co-owners of Whole Harmony Farm in Higganum, Conn.
• Tom Kaldy – Executive chef, The Charles in Old Wethersfield
• Cheryl Stair – Chef/owner of Art of Eating in Bridgehampton, NY.

Featured Recipe: Hibiscus-Rose Tea Vinaigrette

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns were Zshekinah Collier and Joseph Vazquez.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This episode originally aired April 8, 2021

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

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 Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean.
• Gregory Gourdet: Chef and author of Everyone’s Table: Global Recipes for Modern Health
• Joanne Lee Molinaro: Content creator and author of The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen

Recipes from our guests:
Sukuma Wiki (Greens and Tomatoes)
Zanzibar Pilau (Rice Pilaf)
Kicha Fit Fit (Torn flatbread with spiced yogurt)
Watermelon-Berry Salad With Chile Dressing And Lots Of Herbs
Haitian Pineapple Upside-Down Cake
Omma’s Korean BBQ Sauce
Mushroom Bulgogi (카레떡꼬치 Grilled Steak)
Pecan Paht Pie (피칸팥파이 Sweet Red Bean)

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.

Join the conversation on Facebook, Twitter, Instagram, and email: [email protected].

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, 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.

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 and author of The New England Seafood Markets Cookbook and Unique Eats and Eateries of Connecticut  

Featured Recipe: David Standridge’s Tuna Bolognese

This show was produced by Robyn Doyon-Aitken and Catie Talarski

Join the conversation on Facebook, Twitter, Instagram, and email: [email protected].

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This show originally aired September 2, 2021.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

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 and Jennifer Gaskins: Farmers/owners of Farming 101 in Newtown, Conn.
• Dr. Harry Klee: Professor for the Department of Horticultural Sciences at the University of Florida. Dr. Klee led the team whose research on producing a tastier tomato was published in the journal Science.
• Anthony D’Angelo: Chef/owner of Tony D’s in New London, Conn.

This show was produced by Robyn Doyon-Aitken and Catie Talarski, with help from Carmen Baskauf.

Join the conversation on Facebook, Twitter, Instagram, and email: [email protected].

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This show originally aired in August, 2021.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

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 West End Farmers’ Market in Hartford and talk to the farmers, bakers, and shoppers about what to eat right now.

Guest:
Terry Walters: Author of Eat Clean Live Well

Featured Recipes:
Grilled Pineapple Salsa
Golden Beet and Blackberry Salad
Grilled Sweet Corn with Spicy Rub

Robyn Doyon-Aitken and Catie Talarski produced this show.

Join the conversation on Facebook, Twitter, Instagram, and email: [email protected].

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

This show originally aired August 5, 2021.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

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 Mexican Table: Classic Recipes, Local Secrets.
• Darina Allen: Founder of the world-renowned Ballymaloe Cookery School in Ireland. She’s a passionate ambassador of Irish food and the Slow Food Movement. Darina is the author of many best-selling and award-winning cookbooks, the latest is a reissue of Forgotten Skills of Cooking.
• Jaime Vai: Plant foreman, Hummel Bros. Hot Dogs, New Haven, Conn.
• David Hamilton: Quality control, Hummel Bros. Hot Dogs, New Haven, Conn.
• David Standridge: Executive chef at The Shipwright’s Daughter in Mystic, Conn. Mike Urban – Yankee magazine contributor and author of The New England Seafood Markets Cookbook

Featured recipes from our guests:
Smoky Guacamole (Guacamole Ahumado)
Mexican-Style Pasta with Tomato and Three-Chili Sauce (Fideo Seco a Los Tres Chiles) Three-Cheese Chicken Enchiladas (Enchiladas De Pollo Con Tres Quesos)
Darina Allen’s Irish Soda Bread
Steak and Oyster Pie
Braised Lamb Shanks with Garlic, Rosemary and Cannellini Beans
David Standridge’s Tuna Bolognese

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju.

Join the conversation on Facebook, Twitter, Instagram, and email: [email protected].

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, 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.

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 the show. And, chef Michael Symon pops by to surprise one of his biggest fans.

Guests:

• Kwame Onwuachi: James Beard Award-winning chef, recurring judge on Top Chef, executive producer at Food & Wine, and the author of My America: Recipes from a Young Black Chef. Get more information about Kwame’s The Family Reunion 2022.
• Irma Cádiz: (aka CoquitoLadyNYC) Home cook and contestant on PBS’s The Great American Recipe
• Dan Rinaldi: Home cook and contestant on PBS’s The Great American Recipe
• Michael Symon: James Beard Award-winning chef, restaurant owner, regular on the Food Network, and a bestselling cookbook author.

Featured Recipes:
Kwame Onwuachi’s Suya
Irma Cadiz’s Mofongo con Camarones
Dan Rinaldi’s Rhode Island–Style Fried Calamari

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju.

Join the conversation on Facebook, Twitter, Instagram, and email: [email protected].

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, 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.

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, Conn.
• Nick Olsen-Navarro: Bartender at Trevi Lounge in Fairfield, Conn.
• Sarah Hallonquist: Activist and co-founder of Dyke Beer. 
• Chef Vanessa Parish and Gabrielle Lenart: Co-founders of the Queer Food Foundation, a collective that serves as a resource and platform for queer folks in the food and beverage industry. 

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. Join the conversation on Facebook, Twitter, Instagram, and email: [email protected].

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, 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.