Jen's Dish

How many gallons sap does it take to produce 1 gallon of maple syrup? Tune in to this edition of Jen's Dish and you'll find out! In this episode Jen celebrates Maple Syrup season and tells you all about what goes into producing that sensational sweet stuff you love to pour over your pancakes. Jen also indulges in a Zeppole and lets you know what they are and why they are so popular with Italians all over the world. 

Put a jig in your step, pour yourself a Guinness or sip your Irish Coffee and listen to this episode of Jen's Dish. Jen talks about the traditions of St. Patrick's Day in Ireland and in America and talks about the food and drink we all so enjoy on this day.  

"I told you once, I told you twiceAll seasons of the year are niceFor eating chicken soup,Eating chicken soup with riceChicken soup, chicken soup with rice." Carole King. In this episode of Jen's Dish, Jen stirs up some chicken soup with rice and so many other combinations. What is your favorite soup? 

Winter is almost over, right? In this episode of Jen's Dish, Jen takes you into the kitchen and talks about easy comfort food you can cook up and enjoy on those raw and chilly days in March and beyond. She also warms you up with some Groovy tunes and tasty tidbits. 

Jen and Kate talk turkey, side dishes and entertaining at the Holidays. 

How do you like them apples? Sweet? Savory? This tasty edition of Jen's Dish is all about Apples! Jen talks about how to select and store apples. She takes you on a foodie trip to pick the best Apple Cider Donuts. You'll discover some great combinations and dishes made with apples and more. 

This is a special bonus episode of Jen's Dish. This is a previously recorded show. Brian of Butterbang (a pop-up croissant bakery located in Providence, RI.) joined me in the studio. We talked about and tried his fabulous croissants. As a bonus, I also talked turkey and other delicious dishes for your Thanksgiving table and beyond. Enjoy!

On this episode of Jen's Dish, Jen dishes about the Kentucky Derby and the dishes you must serve while watching. She picks a horse to win with the best food related name. She talks about the Spring veggies in season, Mother's Day ideas, Local Chocolate love and more. Tune in and share with your friends!(This episode originally aired the morning of May 1st on Brown Student Community Radio)

What a pleasure it was to have as my guest, Milena Pagan, owner and head bagel rebel of Rebelle Bagels! This show originally aired last year on BSR.  We talked bagels, tried a variety with various schmears and talked about the ups and downs of running a small, woman-owned business. Since this show aired live, Milena has gone on to open a small breakfast/lunch cafe here in Providence, RI called: Little Sister.  At Little Sister, they are inspired by the tropical comfort foods Milena cherishes from her childhood in Puerto Rico, flavors picked up in her travels along the way, and seasonal New England bounty.Enjoy the show! If you head over to Rebelle Bagels and pick up a dozen or so; be sure to tell them Jen's Dish sent you!!

Almost a year ago, I welcomed my guest Michael Silva the proprietor of a “not-so-secret-anymore” cocktail service pop-up called BAS (pronounced like BASS guitar). to have a little pop up of our own in the studio of BSR. On this edition of Jen’s Dish Radio, my guest lets us know how he got his start bartending, what he likes so much about it and how he wants to share that passion and love of the cocktail biz with others. Representation is really important and Michael wants to create an equitable space in the cocktail world where everyone is welcome. Michael also tells us all about his latest venture: MXR, a box-order cocktail kit. As Michael tells us in this episode, MXR was born out of the desire to create community through connection and shared experience, introducing everyone to the world of cocktails from the comfort of their own homes. Perfect for this stay-at-home Covid-time. Each box includes easy to follow recipe cards and all the fresh ingredients to make two sets of unique and delicious craft cocktails. All you need to provide is the booze! I took a box home, turned on some lounge music and whipped a perfect cocktail in no time. The latest BAS pop-up around town is coming up soon! Hush...its a secret! Staying true to their subscribers, this event is available to attend only through an invite - only email listing subscription. Click here for more information. MXR is available online (early Holiday gifts!) or send them a DM on Insta: ⠀MXR will also be at the The Dean Marketplace on Halloween Day. And if you find yourself desiring a cocktail out in a socially distant way, Michael can be found mixing up fabulous cocktails at The Courtland Club in Providence,RI. Be sure to pop in one night and say hi and tell him Jen’s Dish sent you!!In the meantime: “Seek truth & beauty in love.”

What’s the Catch of the Day on Jen’s Dish?Fresh from the local Narragansett Bay waters; the “Catch” was a visit with Andrade’s Catch on Jen’s Dish Radio on a chilly Saturday in February 2020. My guests were Davy Andrade; 3rd generation shell fisherman and his lovely fiancé Victoria Young. The Andrade's believe wild shellfish(vs. farmed) is the only shellfish to eat and they should know, they have been harvesting wild shellfish out of Narragansett Bay and surrounding waters for generations. They use sustainable harvesting methods to bring the shellfish to you, the consumer. Whether that is to sell in their own shop in Bristol, RI, or to restaurants around New England and beyond. It was a tasty visit and I know you will be inspired to seek out more local clams and cook them up on a regular basis. I was also moved by their legacy, passion for shellfishing and their values. Davey ad his family were raised on the water. They were taught to respect Mother Nature and the bounty she provides for us. Their family doesn't just sell seafood: They catch it, deliver it, eat it and most importantly, they form relationships around it. Take a listen!

In the BSR studio; pre-COVID, Jen had the pleasure of interviewing Kim Welch and Lynn Goodwin the creators and owners of Farmtrue. At Farmtrue they mindfully make organic Ghee, a nutritional powerhouse with healing qualities and ancient roots. They also produce a line of all natural body products in the Ayurveda method. In this episode you will learn more about Lynn and Kim, how they came to whether to start a business and we wil learn more about and try some of the all natural products they produce. For Kim and Lynn, Farmtrue living means eating and acting with more care. They are committed to a healthy lifestyle by thinking seasonally, and producing mindfully from honest, simple ingredients all while honoring the ancient wisdom of Ayurveda!I left the studio that day invigorated and inspired, to eat, live and act with more care myself. Please take a listen and enjoy this episode of Jen's Dish.You can learn more about and purchase Farmtrue's products here.

Joining Jen in the studio, are Matt & Tami Mullins, owners and creators of Newport Sea Salt. On this salty show, we find out how Matt produces this natural product from the sea right here in Rhode Island and turns it into the perfect condiment. Tami shares with us some tasty dishes we can enhance using their fabulous salt. We even get to taste her famous chocolate chip cookies sprinkled with love and Newport Sea Salt of course. Tune In!

Lets all look back on what it was like to head back to school. Pre-Covid style! This episode previously aired Sept. 2109 on WBSR Brown Student Community Radio. My special guests on this episode are my daughter Zoe and 2 of her friends; Nico & Laura. We talk about the excitement and dread and prep for heading back to school. We also talk about school food. Not the kind the lunch lady dishes out but quick & hearty breakfasts you can make at home ahead of time and easy, delicious lunches you can pack for lunches and post practice suppers.

On this 1st podcast episode of Jen's Dish, Jen welcomes her guests, James Davids and Marissa Stashenko owners of Anchor & Hope Winery, a craft, négociant winery located in Rumford, RI. They collaborate with small family farms from around the world to make incredible wines. They tend to focus on lesser known wine regions that are up-and-coming and producing great fruit. The wines ship from the growers to them after harvest and they then care for, age and package them at their winery located riverside in Rumford, RI. Anchor & Hope offers their wine in traditional 750mL bottles, splits, kegs for 'by-the-glass' programs in restaurants and now cans! Jen, Marissa and James enjoyed talking about the creating of a great bottle of wine, pairing their wines with foods and trying some wines in studio for themselves. This episode was originally recorded live in studio and 1st aired in February 2020 (pre-COVID) for airing on Brown Student Community Radio.