Podcasts about tagan engel

Tagan Engel reflects on different changemaking paths available to each of us. Her own path led her to follow her heart into the kitchen, where she applied her social justice work to food systems. In this episode, she shares the various roles she has played as a chef, educator, activist, and innovator. We discuss food as a driver of health, and as a human right.

Get your grill ready and crack open a cold one. We're talkin' about beer can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. The host of Project Smoke, Project Fire, and Planet Barbeque on PBS, talks about his latest book, Beer-Can Chicken.   Steven shares tips for imparting both a subtle or more pronounced beer flavor, how to be sure your chicken stays upright and other non-beer drinks that you might want to plop your chicken on for grill-roasting. Steven also shares tips for cooking vegetables right on the embers—that “cave man” method of grilling he's famous for. Plus, Seasoned is sunsetting; that means we won't be making new episodes going forward. In this final episode, the Seasoned team gathers in the spirit of gratitude and reflection. We play back clips from some of our most meaningful interviews and favorite guests. GUEST: Steven Raichlen: Author of more than 30 books about grilling, including The Barbecue Bible, How to Grill, Planet Barbecue and Project Smoke. Steven's won five James Beard Awards, and he's lectured on the history of barbecue at Harvard University, the Library of Congress and the Smithsonian Institution. His latest book is Beer-Can Chicken: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You've Ever Tasted. (@stevenraichlen) FEATURED RECIPES: Basic Beer Can ChickenBeer Can TurkeyBlack Cherry Soda ChickenGrilled Artichokes INTERVIEWS MENTIONED IN THIS EPISODE: Yewande Komolafe's ‘Everyday Lagos,' plus Bridgeport's Green Village Initiative Chef Rahanna Bisseret Martinez + a personal approach to community gardening Real talk about diet culture from the ‘Food, We Need to Talk' experts Chef Kwame Onwuachi cooks ‘his America' plus, home cooks from PBS's 'The Great American Recipe' Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history Michael Twitty's ‘Koshersoul,' Rosca de Reyes from Atticus Bakery, and natural wines to try Seasoned celebrates Pride Seasoned heads to the forest for local maple syrup Building community through coffee Talkin' turkey with local chefs, plus the gift of Buffalo Creek squash Seasoned was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Francesca Fontanez, Katherine Jimenez, Martha Castillo, and Janae Spinato on Social. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. All episodes of Seasoned are available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes.  Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

We're celebrating a few things at The Port of Call with chef Renee Touponce and bar manager and mixologist, Jade Ayala: Pride Month, a second James Beard Award nomination for Renee and Renee's birthday. We're also gonna eat. . .and dance along with the Sea Queens during a drag performance at The Port of Call. It's a fundraiser for the Human Rights Campaign to protect LGBTQ+ rights – something Renee and Jade are passionate about. Drag brunches and dinners aren't usually about the food, but when Renee's in the kitchen, they're about the queens and the food. We talk with Renee and Jade about the restaurant's bi-weekly drag dinner series and how they're showing up for the LGBTQ+ community through their work. And, the New Haven Pride Center has moved out of a basement and into a light-filled space on Orange Street. Producer Tagan Engel talks with Bennie Saldana, Support Services Coordinator, about the new space and the center's expanded programs for youth and adults. The new program we're particularly excited about is the inspiration of ally, Diana Henderson. Diana cooks and organizes monthly community dinners and bakes a birthday cake so everyone feels celebrated. She's also known for her “free mom hugs.” You'll also hear from community dinner participants describing what it means to them to share a meal with chosen family. New to the area? Attending a dinner is a great way to find connection within the LGBTQ+ community in a dedicated space. Plus, Chantal Tafari, chef/owner of Likkle Patty Shop in Windsor, makes vegan Jamaican patties that “slap,” and producer Katrice Claudio can't recommend them highly enough. She talks with Chantal about what makes her patties special and you'll learn about ackee, the official fruit of Jamaica. GUESTS: Reneé Touponce: Executive Chef at Oyster Club and The Port of Call in Mystic, Conn. (@reneetouponce). Restaurant events. Jade Ayala: Bar Manager and Beverage Director at both Oyster Club and The Port of Call in Mystic, Conn. Sea Queen Performers: ft. Dro Lopez Fierce (@drolopezfierce) on Instagram Bennie Saldana: Support Services Coordinator, New Haven Pride Center (@newhavenpridecenter) also (@bennie.saldana) and (@crystalstarzofficial) Diana Henderson: Volunteer community dinner cook and co-host. Giver of "free mom hugs" Attendees of the NHPC Community Dinner (March) Chantal Tafari: Chef-owner of Likkle Patty Shop, a plant-based Jamaican patty shop and bakery in Windsor, Conn. BONUS: Listen to Where We Live's interview with Juancarlos Soto, Executive Director of the New Haven Pride Center.This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, and Meg Fitzgerald, with help from Francesca Fontanez, Janae Spinato, and Martha Castillo on Social. Special thanks to everyone in the LGBTQ+ community and their allies who shared their stories with us and allowed us to document their celebrations. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Janusz Domagala is one of your favorite bakers from The Great British Bake Off, or The Great British Baking Show, as it's known here in the U.S. We were cheering for him right through to the semi-finals of Season 13 in 2022. This hour, Janusz talks about his debut cookbook, Baking with Pride. Plus, he describes the joy of baking in the Bake Off tent, the importance of showing up as his authentic self, and how some of the recipes in his book honor LGBTQ+ history. Plus, we talk with a Middletown teacher about her very cool summer gig. Valerie Zimmer and her 7-year-old step-daughter, Mia, are giving Mr. Softee a run for his money this summer. GUESTS: Janusz Domagala: Beloved former contestant on The Great British Bake Off and the author of Baking with Pride. (@januszbakes) Valerie Zimmer and Mia: Valerie is the owner of Mama Mia's Ice Cream Truck and a student engagement specialist at Beman Middle School in Middletown, Conn. Mia is Valerie's stepdaughter and the inspiration for the ice cream truck (she's also the ice cream truck "boss." (@mamamiasicecreamtruck) on Facebook   FEATURED RECIPES: World Pride CakeDate Night BrowniesPolish Honey Cake This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Sabrina Herrera, Francesca Fontanez, Katherine Jimenez, and Martha Castillo on Social. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Vegan chef Chrissy Tracey sits down with producer Tagan Engel to talk about the basics of foraging and how to incorporate wild plants and mushrooms into delicious meals. They discuss recipes for "lobster" rolls, Chrissy's riff on strawberry Pop Tarts, bagel sandwiches with carrot lox, and herby drinks from Chrissy's debut book, Forage & Feast. Plus, backyard chicken keeping expert Kathy Shea Mormino describes realities of caring for the only pet that gives us food, backyard chickens. Interested in keeping chickens? Listen to this episode first. Chrissy Tracey: Food content creator and author of Forage & Feast  (@eatwithchrissyy) on Instagram Kathy Shea Mormino: (aka The Chicken Chick): Founder of The Chicken Chick, a platform to connect, educate, and share an appreciation for keeping chickens as pets with chicken enthusiasts worldwide. She's the author of The Chicken Chick's Guide to Backyard Chickens: Simple Steps For Healthy, Happy Hens. Kathy is @TheChickenChick) on Facebook and (@thechickenchick) on Instagram. FEATURED RECIPES:Strawberry Knotweed Toaster TartsWild Mint MojitosLobster Mushroom RollsThis show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Our Social team also includes Francesca Fontanez, Martha Castillo and Janae Spinato. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

We begin the show by talking with (pinch us!) food writer and reporter Priya Krishna of the New York Times. She shares some of the stories behind her new book, Priya's Kitchen Adventures. It's a cookbook for kids! And, Priya talks about some of her most meaningful reporting for the Times to date: her video series On the Job, where she shines a light on the unseen workers of New York City's food scene. Priya also previews Chefs!, the Connecticut Forum's live, unscripted panel discussion taking place at The Bushnell on Tuesday, May 21 at 7:30 PM. Priya's fellow panelists are Marcus Samuelsson and Gail Simmons, and the event is moderated by Sam Sifton. Go to CT Public's website for a chance to win free tickets to the event or buy your tickets directly from The Connecticut Forum. Also this hour, Azeem (Blessings) Kareem and Sarah Rose Kareem of Samad Gardens Initiative describe how they teach newbie gardeners and farmers how to grow food for themselves and their communities. You'll learn how to connect with Nature by growing vegetables, greens, and herbs in recycled egg cartons, milk jugs or buckets. Plus, you've heard of CSAs. What does it mean to be a “CSA grocery store?” We talk with Jocelyn Cerda (below), founder of Mercado Popular. Jocelyn is on a mission to work with BIPOC growers and makers to connect the Hartford community with fresh, healthy, local food. GUESTS: Priya Krishna: Food writer and contributor to the New York Times. She's the author or co-author of several books, including Cooking at Home (with David Chang) and Indian-ish with her mother, Ritu. Her latest book is Priya's Kitchen Adventures. (@priyakrishna) on Instagram Azeem (Blessings) Kareem and Sarah Rose Kareem: Founders of Samad Gardens Initiative, Bloomfield, Conn. (@samadgardensinitiative) on Facebook and (@samadgardensinitiative) on Instagram Jocelyn Cerda: Owner of Mercado Popular, Hartford, Conn. (@mercadopopct) on Facebook and (@mercadopopct) on Instagram FEATURED RECIPES: Watermelon Agua FrescaDahi Bahalla, Nana-Style LEARN MORE: Read/Listen: Azeem (Blessings) and Sarah Rose Kareem were profiled in Connecticut Public's series: BIPOC farmers in Conn. may be small in number, but they have plenty of stories to tell Watch: Sarah Rose Kareem demo: How to Make Apple Cider Vinegar Extract Watch: Sarah Rose and Azeem (Blessings) Kareem demo: How to Make Fermented Plant Juice Learn: Sign up for a Samad Gardens Initiative gardening class or find teas Learn: Fruition Seeds - Free Container Gardening Course (and many other resources on their website for new and seasoned growers) Learn: Sarah Rose and Azeem (Blessings) recommend Nigel Palmers book The Regenerative Growers Guide to Garden Amendments to new and aspiring growers Plan: Consult a Biodynamic Calendar to learn which tasks to do when and how to sync your growing with lunar and planetary influences. This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Our Social team includes Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This hour, we get the scoop on some of the state's best ice cream shops from two people devoted to local ice cream. We talk with Craig Behun, the ice cream lover behind the Instagram @cticecreamtour and Shahan Kukreja of Micro Creamery. Since 2015, Craig's been posting about his adventures trying ice cream shops all over the state. And Shahan takes the micro brewery concept and applies it to ice cream. You'll find more than 70 local ice cream flavors in the shop. Plus, Sweet Claude's in Cheshire is an ice cream shop we love; get to know its owner Kelly Anne Pearce. And finally, Dr. Steve Zinn, UConn professor in the Department of Animal Science, talks about the cows we have to thank for the milk used in the excellent ice cream served at the UConn Dairy Bar (@uconndairybar). GUESTS: Craig Behun: Ice cream lover, creator of @cticecreamtour Shahan Kukreja: Co-owner of Micro Creamery in Woodbridge and Milford, Conn. (@microcreameryofct) Kelly Anne Pearce: Owner and ice cream maker, Sweet Claude's in Cheshire, Conn. (@sweet_claudes) Dr. Steve Zinn: UConn professor in the Department of Animal Science in the College of Agriculture, Health, and Natural Resources (CAHNR); previously department head of Dept of Animal Science Your Picks: Thank you to everyone who shared ice cream shop recommendations with us! We compiled all your shout outs here, including every shop that was mentioned during our round table discussion with Craig and Shahan. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social. It originally aired September 21, 2023. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Organic horticulturist and farmer, Renée Giroux, of Earth's Palate Farm in Warren talks about her approach to organic farming, Korean natural farming and Shumei farming, and shares her experiences as a young farmer working with Sal Gilberte of Gilbertie's Organics and the late chef, David Bouley in New York. Renée also explains the role small family farms play in offsetting climate change, and she talks about the ways the NW CT Food Hub connects farmers with customers like schools, chefs and food pantries. And, cook and recipe developer Susan Spungen (above) will get you excited about spring cooking. Fun fact: Susan was the culinary consultant on the films Julie & Julia, It's Complicated and Eat, Pray, Love. She's the author of the cookbook, Veg Forward. Plus, Karyn Bigelow (below), the founder of Beekeeping While Black, a virtual platform for building a community for Black Beekeepers in the U.S., talks about her beekeeping experience and what motivated her to start the platform. Karyn also describes the mental health benefits of engaging with nature and beekeeping. GUESTS: Renée Giroux: Organic horticulturist and farmer, co-owner of Earth's Palate Farm in Warren, Conn. (@nourishingplants) (@warrengrown) Susan Spungen: Author of Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate. (@susanspungen) Karyn Bigelow: founder of Beekeeping While Black. (@Beekeeping.While.Black) FEATURED RECIPES: Bucatini with Pea Pesto, Ricotta and Shaved AsparagusSugar Snap, Cabbage, and Radish Slaw with Buttermilk DressingStrawberry Tartlets with Goat Cheese Filling This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato are our Social team. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This week on Seasoned, we're talking with people connected to our state's libraries who mix their work with a passion for food, drink and community. The downtown branch of the Hartford Public Library may be closed for renovations, but that hasn't stopped Andréa Hawkins and Doug Barber from opening up a coffee shop on the light-filled first floor of the library. They talk with us about how the shop fosters community. And, pairing wine with cheese and charcuterie is too obvious. What wine might pair with Virginia Woolf's Orlando? How about Madame Bovary or Anna Karenina? Shannon Barillari, of the Russell Library in Middletown, talks with us about how she pairs wine with books. Plus, how does Youth Services Librarian Kristen Slepecki get kids excited about the library's Teen Test Kitchen program? "I bribe them with food," she says. "Sugary treats are, for sure, the way to go." We talk with Kristen and Christine Michaud, the Durham Library's director, about the intrinsic value of the library's Cookbook Club, which is part book discussion, part pot luck. Also, some city and town libraries in our state have what's called a Library of Things. Home cooks, ask your librarian if you can borrow a Barbie cake pan, cookie cutters, an air fryer, rice cooker or pizza oven! Bridget Quinn, President and CEO and Head Librarian at the Hartford Public Library describes the awesomeness of the Library of Things. GUESTS: Andréa Hawkins and Doug Barber: Co-owners of Berkins on Main, the coffee shop on the first floor of the Hartford Public Library. They also own Berkins Blend Cafe in Glastonbury, Conn. Shannon Barillari: Head of Digital and Emerging Technologies, Russell Library, Middletown, Conn. Christine Michaud: Director of the Durham Public Library and the leader of the library's Cookbook Club. Kristen Slepecki: Youth Services and Teen Librarian at the Durham Public Library. She runs the Teen Test Kitchen program, where teenagers participate in fun taste tests and make edible experiments. Bridget Quinn: President and CEO, and Head Librarian, of the Hartford Public Library. Interested in the book and wine pairings Shannon Barallari suggests? The Guest by Emma Cline - Bajta Kerouac by Ann Charters - Château Redortier, Beaumes de Venise  Madame Bovary by Gustave Flaubert and Anna Karenina by Leo Tolstoy - Chateau Thivin (producer) Cote de Brouilly (one of the twelve appellations in Beaujolais) – Les sept vignes T. R. The Last Romantic by H.W. Brands (Teddy Roosevelt Biography) - Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey Orlando by Virginia Woolf - Bodet-Herold Crémant de Lorie Physis This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, and Meg Fitzgerald. Scout Raimondo is our intern. Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato are our Social team. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

It's maple syrup season! We visit The Independent Day School in Middlefield where students learn the art and science of maple syrup-making starting in kindergarten. Science teacher Xander Lowry is our guide as we tap trees, gather sap, split wood and make syrup with local students. Students in third, fifth and eighth grades describe what they love about the process and the ways making maple syrup brings the community together. And, when Seasoned spoke to James Beard Award-winning chef Sherry Pocknett this past summer, she told us that the maple syrup coming out of the Mashantucket Sugar Shack was “the best in all the land.” Of course, that made us want to see, smell and taste for ourselves. Producer Tagan Engel takes a walk in the forest to visit the maple sugar operation guided by Jeremy Whipple, a member of the Mashantucket Pequot Tribal Nation and executive director of the Tribal Department of Agriculture. Jeremy is the project manager of the Mashantucket Sugar Shack. Jeremy explains maple syrup's significance to members of the Mashantucket Pequot Tribal Nation and how he and his team make the Pequot Maple Syrup–using modern technology while drawing on hundreds of years of ancestral tradition–at the Mashantucket Sugar Shack. Plus, Tagan shares a recipe for Maple Rosemary Glazed Pecans. GUESTS: Xander Lowry: Science teacher at The Independent Day School in Middlefield, Conn. (@theindependentdayschool) (with special thanks to Jim Rumberger, Director of Facilities at The Independent Day School) Third, Fifth and Eighth Grade Students from The Independent Day School Jeremy Whipple: Executive director of the Tribal Department of Agriculture and the project manager of the Mashantucket Sugar Shack. Learn more about how the Pequot Maple Syrup is made. This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald. Sabrina Herrera, Francesca Fontanez, Martha Castillo and Janae Spinato are our Social team. Our interns are Scout Raimondo and Shanice Rhule. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Hungry for more? Subscribe to the Full Plate newsletter for show updates, gardening tips and recipes from cookbooks we love. And, visit our dedicated Food page for more seasonal recipes and food news. Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This week on Seasoned, we talk with content creators in the food space. Kat Ashmore is the chef (and "Hungry Lady") behind Kat Can Cook on Instagram and TikTok. We'll talk with her about her first cookbook, just out! Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun. And if you're a #ctfoodie, you likely follow David Milton's @thedamgram and @thedamtok for new restaurant alerts and to get David's picks for "the best" everything from empanadas to chicken sandwiches to mochi donuts and ice cream. (We appreciate his "3 Meals for under $20 series, too). David makes videos on-site that make people hungry and he uses his platforms to uplift the people and places making delicious things all over our state. Producer Katrice Claudio talks with David about how and why he shines his light (literally) on the mom-and-pops you love and shares the videos with his thousands of fans and followers. Plus, producer Tagan Engel visits a brand new coffee shop in New Haven called MOTW Coffee and Pastries. Its larger organization, Muslims of the World, began on Instagram with a mission around illuminating "the lives of Muslim individuals through their own stories. This digital space blossomed into a haven, celebrating resilience, faith, and the shared humanity that binds us all." Tagan speaks with the sibling co-owners about the shop and their specialty: traditional Yemeni chai. GUESTS: Kat Ashmore: author of Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun (@katcancook) (Kat on TikTok) David Milton: Content creator behind @thedamgram and @thedamtok. Usama Aslam, Bilal Aslam and Zainab Aslam: Sibling co-owners of MOTW Coffee and Pastries in New Haven, Conn. (@MOTW.Coffee) Featured Recipes: Chimichurri MeatballsSweet Potato Cupcakes with Salted Maple FrostingMediterranean Chopped Salad with Roasted Red Pepper Dressing This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Tagan Engel, Stephanie Stender and Meg Fitzgerald. Scout Raimondo is our intern. Sabrina Herrera, Francesca Fontanez and Shanice Rhule are our Social team. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This week on Seasoned, we're spending the hour talking about—and tasting—chocolate. We'll get a history lesson and follow cacao's journey from a bitter drink for wealthy Aztecs to the delicious thing it is today. Plus, if you care about where your food comes from and how it impacts the people who grow and harvest it, as well as the planet, we're recommending four chocolate bars that are certified organic, Fair Trade and Fair for Life. First, you'll meet Benoit Racquet of BE Chocolat in Fairfield. This master chocolatier is not just making artisan chocolates, he's designing a tasting experience. And, we talk with food historian Ramin Ganeshram about the evolution of cacao and chocolate. "So these individuals working with cacao for this world market—for colonizers, for their enslavers and those who'd indentured them—were skilled artisans," Ramin said, "they were agriculturalists, they were food scientists, and people I think don't realize that." Finally, in between bites, Tagan Engel and Westport chocolatier Aarti Khosla recommend ethically made store-bought bars you can feel good about buying. It's a tough job, but somebody's gotta do it. Tagan prefers a tall, thin Theo, and both agree it has a good snap. One of Aarti's top picks is from Tony's Chocolonely, one of the original chocolate makers working toward a 100% exploitation free chocolate. GUESTS: Benoit Racquet: Master chocolatier and co-founder of BE Chocolat in Fairfield, Conn. Ramin Ganeshram: Executive Director of the Westport Museum for History & Culture. She's also a food historian, a professionally trained chef, a journalist and the author of the book, The General's Cook, a novel which tells the story of Hercules Posey, the chef enslaved by President George Washington. Aarti Khosla: Chocolatier/owner of Le Rouge Chocolates by Aarti in Westport, Conn. Chocolate bars you can feel good about buying Tagan and Aarti tasted the following bars during their segment. All are readily available at markets or pharmacies and sell for between $3.00-$6.00. AlterEco (Brown Butter Dark, Organic, Fair Trade) Theo (Cherry Almond, Organic, Fair for Life) Tony's Chocolonely  (Caramel Sea Salt, Fair Trade, Traceable Cocoa Beans) Divine (85% Exquisitely Smooth Dark Chocolate Bar, Fair Trade, Ghanian farmer co-owned) Learn More: Visit the Slave Free Chocolate website.The Fine Chocolate Industry Association is working on a glossary to help define the terms used for ethical and sustainable chocolate. This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

We all have different opinions on dining alone. Some people relish the experience. Others would rather eat a bowl of bees than feel vulnerable at a table for one. . .perhaps thinking to themselves - are people judging me?  This hour, producer Katrice Claudio reflects on solo dining and how it can actually be a way to connect — with yourself, and others. Katrice talks with writer Alissa Wilkinson. She's a movie critic for The New York Times, and the author of the book, Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women. A year ago, Alissa wrote an article for Vox called “The Glories of Dining Out Alone.” Alissa explains some of the history of dining alone, the stigma people may still feel, and takeaways for solo-diners. . . so you might feel a little more confident if taking yourself out to dinner is part of your self-care. Katrice also talks with local bartender Anna Konya about her experiences observing and interacting with lots of solo diners grabbing a meal at the bar. Plus, get to know the New York City photographer behind the book, Dining Alone: In the Company of Solitude. Aside from its portraits of solo-diners, the book is an interesting visual history of restaurants spanning 35 years. GUESTS: Alissa Wilkinson: Writer and a movie critic for The New York Times. She's the author of the book, Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women, and she wrote an article for Vox called “The Glories of Dining Out Alone.” Anna Konya: Writer, experienced bartender and cultural commentator. Find Anna's writing at Daily Nutmeg (@theflowingcup) Nancy Scherl: Fine art photographer. Her book is Dining Alone: In the Company of Solitude, (published by Daylight Books). This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Tagan Engel, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Olive oil is a thing of beauty—and essential in so much of our cooking. Olive oil sommelier Tassos Kyriakides teaches us how to better appreciate olive oil – both for its flavor and its health and ecological benefits. And, producer Meg Dalton reports on one Connecticut organization using Palestinian olive oil to educate the community about the region. We'll also hear from Wafa Shami, a Palestinian food blogger, about the importance of olive trees. Plus, we talk with James Beard Award-winning chef JJ Johnson about his new book, The Simple Art of Rice. GUESTS: Tassos Kyriakides: Certified Olive Oil Sommelier and Assistant Professor of the Yale School of Public Health Ghoufran Allababidi: President of the Tree of Life Educational Fund (@TreeofLifeEducationalFund) Rebecca Crosby: Board member of Tree of Life and a retired pastor of the First Congregational Church of Old Lyme Wafa Shami: Food blogger behind Palestine in a Dish and author of several children's books, including Olive Harvest in Palestine. (@palistineinadish) JJ Johnson: James Beard Award-winning cookbook author and the founder of FieldTrip in New York City, a trio of restaurants focused around rice. His latest book is The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table with Danica Novgorodoff (@chefjj) (@novgorodoff) (@fieldtripusa) Learn More:Education in a BottleWafa Shami's recipe for Chicken Musakhan Featured Recipes from The Simple Art of Rice:Seafood PaellaFilipino AdoboBibimbap with Pickled Vegetables This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Before we go full-speed ahead on 2024, this week on Seasoned, we're listening back to some of our favorite conversations of 2023. You'll hear moments from our episode celebrating local restaurants that have stood the test of time, an Indigenous chef who made James Beard Award history, chefs we're cheering for (always!) and people supporting their communities through food and farming. GUESTS: Frank “Wayne” Stone: Owner of the Glenwood Drive-In in Hamden, Conn. (@Glenwooddrivein) Kelly Ciccone: Daughter of Wayne and owner of Kelly's Cone Connection in Hamden, Conn. (@kellysconeconnection) Joan Paul: Co-owner of The Griswold Inn in Essex, Conn. (@griswoldinn) Aaron Sarwar: Manager of Shish Kebab House of Afghanistan in West Hartford, Conn. (@shishkebabhouse) Angela Sarwar: Assistant Manager of Shish Kebab House of Afghanistan in West Hartford, Conn. Damon “Daye” Sawyer: Executive chef and co-owner of 29 Markle Ct. in Bridgeport, Conn. Reneé Touponce: Executive Chef at Oyster Club and The Port of Call in Mystic, Conn. (@reneetouponce) Rachel Sayet: Indigenous educator and member of the Mohegan Tribe Sherry Pocknett: James Beard Award-winning chef/owner of Sly Fox DenToo. Kristianna Smith and Mike Saraceno: Curators and cultivators of a pick-what-you-need garden in New Britain, Conn. (@ourgardennb) Richard Myers: Horticulturist/farmer and co-founder of Park City Harvest in Bridgeport, Conn. (@park.city.harvest.llc) (@park_harvest) Shawn Joseph: Horticulturist/farmer and co-founder of Park City Harvest in Bridgeport, Conn. Full episodes: CT restaurants that have stood the test of time, plus John Kanell's ‘Preppy Kitchen' Georgia O'Keeffe's recipe collection, local chef Damon Sawyer, plus Prince Abou's Butchery Chef Reneé Touponce's innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history A gutsy talk about fermented food. Plus, big plans for Small State Chef Rahanna Bisseret Martinez + a personal approach to community gardening The farmers behind Park City Harvest, plus CT Wine Country This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. (Emily Charash was a producer on the full episode of CT Restaurants that have stood the test of time) Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Roya Shariat and her mother, Gita Sadeh are co-authors of the new cookbook, Maman and Me: Recipes from Our Iranian American Family. You've likely seen Gita on Roya's TikTok and Instagram, where she's famous for flipping the most gorgeous tahdigs and picking the right-sized container for leftovers 100% of the time (there are some nail-biters and you will root for her ‘til the end). In our conversation, Roya explains why it was important for her to document her mother's recipes in a book, and together, they talk about the ways their culture is so deeply rooted in food and feeding one another. Plus, some Connecticut residents talk about a cookie that's special to them, either because of a cultural tradition, holiday or just because they love it. You'll hear about treasured alfajores, anisette cookies, gingerbread, rugelach, Norwegian krumkake, and more. We also learn about the cookies (and the bakers) of Sanctuary Kitchen in New Haven. GUESTS: Roya Shariat and Gita Sadeh: Co-authors of Maman and Me: Recipes from Our Iranian American Family (@mamanandme) (@royashariat) GUEST COOKIE CONTRIBUTORS: Joyce Thompsen Biolzi and Janice Papuga: Mother and daughter. Special cookie - Norwegian krumkake Leyla Dam Jenkins: Owner of Lorca Coffee Bar in Stamford, Conn. Special cookie - alfajores Lori Dalton: Mom of Seasoned's Director of Storytelling. Special cookie – Italian anisette Ramin Ganeshram: Executive Director of Westport Museum for History & Culture. Special cookie - gingerbread Noah Baerman: Jazz musician and educator. Special cookie - chocolate chip Parvine Toorawa: Chef and baker at Sanctuary Kitchen. Special cookie - naankataj Azar Ahmed: Chef at Sanctuary Kitchen. Special cookie - kaak juz hind Rawaa Ghazi: Program Associate at Sanctuary Kitchen in New Haven, Conn. Special cookie - ma'amoul Tagan Engel: Producer of Seasoned. Special cookie – rugelach and Lego® gingerbread (adapted from Tartine's soft gingerbread) FEATURED RECIPES: Soft Almond Flour Cookies (Toots)Crispy Egg Yolk and Walnut Cookies (Noon Tokhmorghi)Sweet Yogurt Fritters (Noon Masti)Tagan's RugelachTagan's Lego Gingerbread Cookies This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from our Social team Sabrina Herrera and Francesca Fontanez. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This week on Seasoned, real talk from the authors of the podcast—and now book—Food, We Need to Talk: The Science-Based, Humor-Laced Last Word on Eating, Diet, and Making Peace with Your Body. Juna Gjata and Dr. Eddie Phillips join producer Katrice Claudio to unpack ideas about diet culture, weight loss and what it means to be healthy. GUESTS: Juna Gjata: Co-host of the podcast and co-author of the book, Food, We Need to Talk. She graduated from Harvard with a degree in cognitive neuroscience. (@theofficialjuna) (@foodweneedtotalk) Dr. Edward Phillips: Co-host of the podcast and co-author of the book, Food, We Need to Talk. He is Associate Professor of Physical Medicine and Rehabilitation at Harvard Medical School, and the founder and director of the Institute of Lifestyle Medicine at Spaulding Rehabilitation Hospital in Boston. This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Don't you just love a good secret? Here's one: baking isn't any harder than cooking. You don't have to stress about preciseness, food science or perfection. Samantha Seneviratne is a baker, a contributor to the New York Times, and the host of Everyday Cooking on Magnolia Network. She's also a James Beard Award-nominated cookbook author and her latest book is Bake Smart: Sweets and Secrets from My Oven to Yours. We talk with Sam about her book and get her to spill those secrets so you can bake with confidence. Plus, producer Tagan Engel talks with Shamu Fenyvesi Sadeh about the work being done at the Adamah campus of the Isabella Freedman Retreat Center in Falls Village, CT. Programs, immersive retreats, and fellowships at the center aim to help people better understand and experience the connection between Judaism, agriculture and the Earth. GUESTS: Samantha Seneviratne: Author of Bake Smart: Sweets and Secrets from My Oven to Yours. Get info about the book/baking event at Byrd's Books happening on December 10. (@samanthaseneviratne) Shamu Fenyvesi Sadeh: Managing Director of Education Isabella Freedman Jewish Retreat Center, an Adamah campus in Falls Village, Conn. (@adamah) Jaimie Sadeh: Art therapist. Jaimie joined to talk about cooking latkes and other traditional foods to celebrate Hanukkah FEATURED RECIPES: Chewy Chocolate Chip CookiesTagan Engel's Ultimate Latkes This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This hour, chef Raquel Rivera, a cooking teacher and owner of A Pinch of Salt, and Jason Sobocinski, a local food entrepreneur, share tips for cooking a Thanksgiving turkey with all the fixins'. And intern Lateshia Peters talks with her mom Nicole Lewis about why their Thanksgiving meal is centered around the food of her Grenadian heritage. Think: Caribbean-spiced salmon, fry-bakes, and cocoa tea. Plus, producer Tagan Engel speaks with Hi'ilei Hobart, a professor of Native and Indigenous Studies at Yale, and Rebecca Salazar, a student seed keeper with the Yale Native American Cultural Center and the Yale Sustainable Food Project. They spoke at the Yale farm about their adventure this year - growing and saving seeds of the special Haudenosaunee Buffalo Creek squash. These two indigenous women also speak to the importance they feel in connecting with indigenous and ancestral foods such as the three sisters: beans, corn and squash - to counter the challenges of colonization.  GUESTS: Raquel Rivera: Chef/owner of A Pinch of Salt Jason Sobocinski: Co-owner/partner of Caseus Provisions in Wallingford, Crispy Melty by Caseus, Olmo Bagels, Ordinary and Haven Hot Chicken in New Haven, Mystic Cheese Company in Groton and Black Hog Brewing Company in Oxford. Lateshia Peters and Nicole Lewis: Lateshia is a CT Public Intern and Nicole is her mom. Hi'ilei Hobart: Assistant Professor of Native and Indigenous Studies in the program of Ethnicity, Race, and Migration at Yale University. Also author of Cooling the Tropics and editor of Food Ways Hawaii. Rebecca Salazar: Undergrad studying Ethnicity, Race, and Migration at Yale. Rebecca is a Seed Keeper and Programs Liaison between the Native American Cultural Center - (NACC) and the Yale Sustainable Food Program (YSFP). This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. Special thanks to the Yale Sustainable Food Program and to Fafa­­­­­­ Van Ha, Lazarus Fellow at the Yale Sustainable Food Program for contributing to the Buffalo Creek squash segment.  Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Stacey Mei Yan Fong dreamed up the most delicious way to learn more about the United States, her chosen home. We talk with Stacey about her first cookbook, 50 Pies, 50 States; the immigration story that inspired it; and the pure joy that pie brings. Stacey created the 50 Pies, 50 States project while applying for permanent residency in the United States. She researched each state, developed a pie recipe inspired by the state, and dedicated the pie to a friend or special person connected to that state. Some pies are wild and wonderful—Nevada's “All-You-Can-Eat Buffet Pie” and Minnesota's “Corn Dog-Hotdish Pie with Savory Funnel-Cake Topping” are examples (there are a few state-fair-inspired pies as well). And some pies highlight a state's fun facts. Did you know that the snickerdoodle is Connecticut's state cookie? Stacey details the backstories behind her unique pies and gives home bakers tips for baking great pies, whether they're dedicated to someone or just made to share and spread joy. Plus, we spotlight a story Where We Live explored about the surprising connection between baking powder and our state. Patrick Skahill hosts a conversation with food historian Linda Civitello. GUESTS: Stacey Mei Yan Fong: Home baker and the author of 50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie. (@50pies50States) From the Where We Live Feature:Linda Civitello: Food Historian; Author, Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking FEATURED RECIPES: Connecticut: Snickerdoodle PieMassachusetts: Boston Cream Pie PieNew Hampshire: Maple Pumpkin Pie with Painted Birch Tree Crust This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Special thanks to Patrick Skahill and Katie Pellico. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

In this hour of Seasoned, you'll get to know Brooklyn-based writer, recipe developer, and food stylist Yewande Komolafe. In her work for The New York Times and elsewhere, she's a champion for West African cuisine. Producer Tagan Engel talks with Yewande about her first book, My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora. Then Tagan brings us a story from Reservoir Community Farm in Bridgeport — where Green Village Initiative is feeding its community and empowering the next generation of urban gardeners and farmers. GUESTS: Yewande Komolafe: Author of My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora. (@yewande_komolafe) Green Village Initiative: Special thanks to Ellie Angerame, Jessica Rosario, chef Raquel Rivera, Lucrecia Barraza, and teens DJ Waugh, Chris Hayes, Shemaya Joseph, and Zayne Murphy. More info about Harvest Fest (@greenvillageinitiative) FEATURED RECIPES:SinasirSwallows – Pounded MethodÈgúsí Soup This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Our interns are Lateshia Peters and Joey Morgan. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Rahanna Bisseret Martinez was a contestant on Top Chef Junior, and she's cooked at some of the best restaurants in the world, including Dominique Ansel Bakery, Chez Panisse, Broken Spanish, Emeril's and Tartine Bakery. Rahanna is the author of the cookbook, Flavor + Us. And she's still in college! Producers Katrice Claudio and Tagan Engel talk with Rahanna about her book, her busy life and her love of food from all over the world. And, we meet a New Britain family who turned their lawn into a pick-what-you-need garden for their community. GUESTS: Rahanna Bisseret Martinez: Chef and author of Flavor + Us: Cooking for Everyone (@rahanna.bisseret.martinez) Kristianna Smith and Mike Saraceno: Curators and cultivators of a take-what-you-need garden in New Britain, Conn. (@ourgardennb) You can donate books to the garden's book box through Possible Futures. FEATURED RECIPES: Concha SconesDry-Fried Green BeansTie-Dye Berry Paletas LEARN MORE: Listen to Leah Penniman of Soul Fire Farm talk with Khalilah Brown-Dean about how Black Americans are reclaiming their relationship with nature on an episode of Disrupted. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This week on Seasoned, we're thinking about ways coffee spurs connection and builds community. You'll hear stories about two very different coffee experiences. Producer Katrice Claudio talks with Elijah Hilliman, the co-founder of Semilla Cafe + Studio in Hartford. Semilla is a coffee shop, but it's also a neighborhood living room serving as a creative space “rooted in intention and reclamation” for Connecticut's BIPOC and LGBTQIA communities. Plus, Producer Tagan Engel attends an Eritrean coffee ceremony hosted by her dear friend Farha Abubaker. We get to know Farha and the traditions behind each part of the ceremony. And, listeners shout-out J. René Coffee Roasters for both the excellent coffee and the mission behind its sister coffee bar, Victus Coffee. Listen to our interview with owner and coffee expert, J. René Martinez. GUESTS: Elijah Hilliman: Co-owner of Semilla Cafe + Studio Farha Abubaker: Arabic teacher and translator in New Haven, Conn. LEARN MORE:Read Ayannah Brown's story, MAROON Series by Semilla Café + Studio in Hartford is generating a new scene of CT music artists. The song at the close of our first segment was "Real Small Change" by local jazz and R&B quartet, Mixed Company. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This hour, we get the scoop on some of the state's best ice cream shops from two people devoted to local ice cream. We talk with Craig Behun, the ice cream lover behind the Instagram @cticecreamtour and Shahan Kukreja of Micro Creamery. For years, Craig's been posting about his adventures trying ice cream shops all over the state. And Shahan takes the micro brewery concept and applies it to ice cream. You'll find more than 70 local ice creams in the shop. Plus, Sweet Claude's in Cheshire is an ice cream shop we love; get to know its owner Kelly Anne Pearce. And finally, Dr. Steve Zinn, UConn professor in the Department of Animal Science talks about the cows we have to thank for the milk used in the excellent ice cream served at the UConn Dairy Bar (@uconndairybar). GUESTS: Craig Behun: Ice cream lover, creator of @cticecreamtour Shahan Kukreja: Co-owner of Micro Creamery in Woodbridge and Milford, Conn. (@microcreameryofct) Kelly Anne Pearce: Owner and ice cream maker, Sweet Claude's in Cheshire, Conn. (@sweet_claudes) Dr. Steve Zinn: UConn professor in the Department of Animal Science in the College of Agriculture, Health, and Natural Resources (CAHNR); previously department head of Dept of Animal Science Learn More: Watch UConn's cows step up to the Voluntary Milking System to be milked.This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Richard Myers and Shawn Joseph are on a mission. This hour of Seasoned, get to know the farmers behind Park City Harvest in Bridgeport. Aside from keeping their farm productive and making candles, teas, and pikliz from their crops, the entrepreneurs are authors, too. Seasoned producer Tagan Engel tours the farm with "Farmer Rich" and "Farmer Shawn" and cooks a recipe from their book, Grow to Eat: A Vegetable Growing Guide/Cookbook. Plus, we're sharing some highlights from Where We Live's recent episode Exploring Connecticut Wine Country. GUESTS: Richard Myers: Horticulturist/farmer and co-founder of Park City Harvest in Bridgeport, Conn. (@park.city.harvest.llc) (@park_harvest) Shawn Joseph: Horticulturist/farmer and co-founder of Park City Harvest From the Where We Live feature: Alice Feiring: Journalist and Writer; Author, The Feiring Line Leeanne Griffin: Food and Consumer Reporter, Hearst Connecticut Ryan Winiarski: Owner, Priam Vineyards Patty Rowan: Winery Manager, Hopkins Vineyard BONUS LISTENS: Shawn Joseph mentioned Huneebee Project in New Haven. Listen to the episode where we talked with its founder and two teenage beekeepers. Leeanne Griffin talks with the owners of restaurants that have stood the test of time on an episode of Seasoned. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social. The wine segment was produced by Katie Pellico for Where We Live. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This June, two women made James Beard Award history. Chef Sherry Pocknett is the first Indigenous woman to earn a James Beard Award (Best Chef, Northeast). And chef, food writer, and author Illyanna Maisonet is the first Puerto Rican to earn a James Beard Award. Illyanna won in the “Emerging Voice” category for her book, Diasporican: A Puerto Rican Cookbook. This hour, Rachel Sayet, an Indigenous educator and member of the Mohegan Tribe, talks with Sherry, who is a member of the Mashpee Wampanoag Tribe, about her restaurants Sly Fox Den Too, which is in Charlestown, RI., as well as the restaurant she hopes to launch in Connecticut. Sherry also describes what it felt like to win the James Beard Award. And, producer Katrice Claudio talks with Illyanna, who received her medallion during the James Beard Media Awards ceremony on June 3. Illyanna talks about culinary school, the cultural influences that make up Puerto Rican cuisine, and her approach to cooking Puerto Rican food—her way. GUESTS: Sherry Pocknett: James Beard Award-winning chef/owner of Sly Fox DenToo. She is the first Indigenous woman to win a James Beard Award. Illyanna Maisonet: James Beard Award-winning food writer. She is the first Puerto Rican woman to win a James Beard Award and the first Puerto Rican food columnist for a major newspaper in the United States, the San Francisco Chronicle. Her newsletter is on Substack and her first book is Diasporican: A Puerto Rican Cookbook. FEATURED RECIPES: PernilTostonesArroz Chino Boricua LEARN MORE: In her segment, Sherry mentioned farmer Jeremy Whipple. He's the director of Mashantucket Pequot's Meechooôk Farm, where they make what Sherry calls “the best maple syrup in all the land.” CT Public's Patrick Skahill featured the farm in a series about BIPOC farmers. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Our interns are Stacey Addo and Carol Chen. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

We've wanted to hook chef Reneé Touponce for an interview for a long time! She's the executive chef at Oyster Club and The Port of Call, a nautical-themed cocktail lounge and restaurant in Mystic. She's also the Connecticut Restaurant Association's “Best Chef” of 2022 and a James Beard Award-nominee. She joins us to talk about her approach to cooking seafood and how it serves as a creative muse. Plus, Valentine Thomas, a professional spearfisherwoman, ocean conservationist, and sustainability-focused cook, discusses her book Good Catch. She'll share tips for grilling fish and explain why we might want to eat more of it. And, Carolyn Wyman, author of The Great Clam Cake and Fritter Guide offers her picks for Connecticut's seafood shacks making the tastiest clam cakes and fritters. GUESTS: Reneé Touponce: Executive Chef at Oyster Club and The Port of Call in Mystic. (@reneetouponce) Valentine Thomas: Author of Good Catch: A Guide to Sustainable Fish and Seafood with Recipes from the World's Oceans (@valentinethomas) Carolyn Wyman: Author of The Great Clam Cake and Fritter Guide: Why We Love Them, How to Make Them, and Where to Find Them from Maine to Virginia FEATURED RECIPES: Fish Puttanesca Oysters, Three WaysCorn ChowderLEARN MORE: Reneé Touponce shouted out a trio of local seafood sources who've given her a deeper appreciation for the ingredients she cooks with every day: Sea Well Seafood (want to see a monk fish?)Will Ceddia – Sixpenny Oyster Farm (@sixpenny_oysters)Suzie Flores – Stonington Kelp Co. (@stoningtonkelpco)Listen to Will and Suzie talk about ocean farming in Connecticut in an episode from Seasoned's archive.In her segment about spearfishing and seafood, Valentine Thomas referenced this recent study about the connection between seafood consumption during pregnancy and IQ.Want to go on a clam cake crawl? Here are Carolyn Wyman's picks for the best clam fritters in Connecticut: Deary Brothers/Mike's Stand in PutnamHank's Dairy Bar in PlainfieldJohnny Ad's in Old SaybrookThe Lobster Shack in East HavenSea Swirl in Mystic This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Our interns are Carol Chen and Stacey Addo. Dive into all of the nautical themed stories airing this week on Connecticut Public's original talk shows by visiting ctpublic.org/nautiweek. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.  Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Do you smell smoke? It's our annual live episode celebrating all things grilled, smoked, and barbecued. The pitmaster behind Hindsight Barbecue in Waterbury and West Hartford is our guest for the hour. Plus, local pitmaster Darryl Thomas of Thomas' Smokey Pit Stop in Manchester shares the inspirations behind his recipes and answers your barbecue questions too. Where is your favorite barbecue joint in the state? Are you a fan of Kansas City, Carolina, Memphis or Texas-style barbecue? We're gonna make a case for a thing called Connecticut-style barbecue because the pitmasters in our state are on fire. We want to know where you're getting your pulled pork, ribs, brisket, smoked sausages, and burnt ends. If it's covered in sauce or piled high on a tray with slaw and a side of cornbread, we want to hear about it. GUESTS: Jeff Schmidt: Co-owner of Hindsight Barbecue in Waterbury and West Hartford, Conn. (@hindsightbbq) Darryl Thomas: Owner/pitmaster of Thomas' Smokey Pit Stop, Manchester, Conn. (@thomassmokeypitstop) Cookbooks that'll up your BBQ game: Rodney Scott's World of BBQ by Rodney ScottFranklin Smoke: Wood. Fire. Food. by Aaron FranklinThank You for Smoking by Paula DisbroweEd Mitchell's Barbecue by Ed and Ryan Mitchell with Zella PalmerFurther reading on the history of barbecue:Black Smoke: African Americans and the United States of Barbecue by Adrian MillerFrom Barbycu to Barbecue: The Untold History of an American Tradition by Joseph R. Haynes Listener shout outs: Dog Watch, Mystic, Conn.Ricky D's Rib Shack, New Haven (Want to see 70 sisters enjoying Ricky's BBQ? Go to Ricky D's Instagram page)Taino Smokehouse, Middletown and Meriden, Conn.Sub Edge Farm, Farmington and Avon, Conn. (Not a BBQ shout out, but a local pasture-raised beef, pork, and poultry shout out) This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Gene Amatruda was our technical producer. Our interns are Stacey Addo and Carol Chen. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

We look at foraging from two perspectives in this episode of Seasoned. What approach do chefs take when foraging? Chef Plum forages for fiddleheads in northwestern Connecticut along the Housatonic River with chef Chrissy Tracey. She explains why she believes foraging is sacred. After their harvest, the chefs head back to Chrissy's kitchen to sauté the fiddleheads in garlic and lemon. And, Seasoned contributor/producer Tagan Engel talks with Chris “Painted Turtle” Harris about how he, as an herbalist and elder in the Mohegan Tribe, approaches a forage in the forest.GUESTS: Chrissy Tracey: Forager, private chef, content creator, and recipe developer. Her first cookbook, Forage & Feast publishes spring 2024 Chris Harris Painted Turtle: Herbalist, Pipe Carrier and member of the Council of Elders for the Mohegan Tribe FEATURED RECIPE: Tagan Engel's Foraged Berry Hand Pies  LEARN MORE: Mohegan Medicine Woman Gladys Tantaquidgeon's book, Folk Medicine of the Delaware and Related Algonkian Indians influenced Chris's approach to foraging. Gladys co-founded the Tantaquidgeon Museum in Uncasville in 1931. Tour the museum to learn more about the Mohegan people.Chris also credits herbalist and educator Lupo Passero and the class he took at Twin Star with deepening his knowledge and understanding of wild plants and herbs. Follow along as Chris takes a walk in the woods with Regan Stacey of The Forest Therapy School, stopping along the Four Directions to offer prayers and explain the meanings behind the Four Directions.Want to become part of a foraging community? Listen back to our conversation with Amy Demers, founder of the Connecticut Foraging Club. Amy was recently featured in a CT Public story highlighting New England foragers. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera.Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.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/donateSee omnystudio.com/listener for privacy information.

Seasoned producer Katrice Claudio speaks with food writer and cookbook author Nicole A. Taylor about her book Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. Plus, get to know chef Macarena Ludena Jimenez of Coracora in West Hartford. Connecticut Public reporter Maricarmen Cajahuaringa sits down with Macarena to discuss the cultural importance of Peruvian food and celebrate the restaurant's recent James Beard Award nomination in the “Outstanding Restaurant” category. And, we're cheering Chef Plum on ahead of the 2023 regional Emmy Awards ceremony. His series Restaurant Road Trip is nominated for three awards. GUESTS: Nicole A. Taylor: Author of Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations Macarena Ludena Jimenez: Head Chef and CEO of Coracora in West Hartford, Conn. FEATURED RECIPES: Southern-ish Potato SaladMiso Bloody MaryLOCAL SHOUT OUTS: Looking for Black-owned food business to support? Check out Katrice's picks for food and drink lovers who also want an experience:The Art of YumSemilla Cafe + StudioThe Social House This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Maricarmen Cajahuaringa contributed to this episode. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. 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/donateSee omnystudio.com/listener for privacy information.

Three of the state's best mixologists join Chef Plum in studio to talk about seasonal drinks, both spirited and zero-proof, as we slide from spring into summer. Guests make, taste, and give the backstories of cocktails from their bar menus they're most excited about right now. GUESTS: Tim Cabral: Restaurateur and a co-owner and bartender at Ordinary in New Haven and Bar Piña in Hartford. His new restaurant Gioia opens this summer in Wooster Square, and he's also a founder of New Haven Cocktail Week. Jade Ayala: Bar Manager and Beverage Director at both Oyster Club and The Port of Call in Mystic. Justin Morales: Founder of Up N' Down Rock and Bourbon and the general manager and a hospitality instructor at Fire By Forge in Hartford. DRINKS INSPIRATION:We have several “drinks of summer” from recent cocktail cookbooks that our producers pored over! There are Blueberry Lemonade Margaritas, a Blackberry Faux-jito, Moscow Mule Popsicles and drinks in “cocktail pouches” from Trap Kitchen's Street Cocktails book...lots of fun recipes you might want to try for a party or a night in. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.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/donateSee omnystudio.com/listener for privacy information.

Cookbook author Terry Walters discusses her new book, Nourish, as well as the benefits of fermented foods in a gutsy conversation with Chef Plum. Then, Terry turns from guest to contributor and helps us get to know her very good friend, the beloved local baker, Kevin Masse. Small State Provisions, one of our favorite bakeries, is about to go big, everybody! Terry talks with Kevin about his personal journey, and the bakery's evolution from a tiny spot in West Hartford's Gastropark to a brand new second (quite large!) bakery in Avon. Kevin is the embodiment of community spirit. We'll cheer him on and get to know the man behind the once-tiny micro-bakery making some of the best bread in the state. GUESTS: Terry Walters: Author of Nourish: Plant-Based Recipes to Feed Body, Mind, and Soul,  Eat Clean Live Well, Clean Food, and Clean Start. She's won multiple awards for her books and was a James Beard Award finalist. (IG @terrywalterscooks) (Terry on Facebook) Kevin Masse: Baker/owner of Small State Provisions in West Hartford and Avon, Conn. (IG @smallstate) (FB @smallstate) FEATURED RECIPES:Watermelon Radish and Sugar Snap Peas Sweet Potato Pizza with Maitakes Heirloom Tomato and Millet Tart This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. 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/donateSee omnystudio.com/listener for privacy information.

Chef Plum and co-host Tagan Engel of The Table Underground head to Atticus Bakery in New Haven to delight in a warm Rosca de Reyes. Baker Selene Tepatzi is our guide to the traditional Mexican bread made to celebrate Three Kings Day. Later, Chef Plum and Tagan toast to friendship with Ony Obiocha and Adam Bitker and learn some basics about natural wine. You'll also hear Tagan's conversation with culinary historian Michael Twitty about his book, Koshersoul: The Faith and Food Journey of an African American Jew. GUESTS: Charlie Negaro Jr.: CEO of Chabaso and Atticus Bakery in New Haven, Conn. Selene Tepatzi: Bakery manager and pastry chef at Atticus Bakery in New Haven, Conn. Michael W. Twitty:  James Beard Award-winning culinary historian and author of The Cooking Gene and Koshersoul: The Faith and Food Journey of an African American Jew Ony Obiocha: Entrepreneur and natural wine enthusiast. Founder of Palm Wine, “a natural wine social club for the homies” (@palmwine.us) Adam Bitker: Co-founder of Ungrafted Selections, purveyors of conscientiously farmed, handcrafted wines from small, independent growers Featured Recipes: Michael Twitty's Akaras (Black-eyed Pea Fritters) Tagan Engel's Ultimate Latke Recipe Featured Wines: Anima Mundi Gres: White sparkling wine from Catalunya, made from Macabeo and Xarel-lo grapes. (around $25) Gustavo Riffo Pipeño: Red wine from Chile, made from a varietal called Pais. (around $18-$20) Non: Salted Raspberry & Chamomile Special mention: Chef Plum contributed a recipe to Volume 4 of the “Cook with Jacques Pépin & Friends” series, supporting community-based culinary training programs through the Jacques Pépin Foundation. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. 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/donateSee omnystudio.com/listener for privacy information.

Behind the Brand with Prestige & EZ Bluez: Tagan Engel by WNHH Community Radio

A story short with Elisha Hazel & Qulen Wright, owners of Caribbean Style Vegan restaurant in New Haven, CT. Sharing their passion for serving up life-giving Ital food with local ingredients, and learning the business ropes along the way. Story series sponsored by Yale School of the Environment. Photos, slideshow and links at www.thetableunderground.com - Produced by Tagan Engel, Edited by Jon Oliver Music, Photographed by Maza Rey Photography

A story short with Cositas Deliciosas owners Miguel Xicohtencatl & Cecilia Serrano - Speaking on their business and personal journey to establish this delicious Mexican fruit, juice, and take-out shop in the Fair Haven neighborhood of New Haven, CT. Story series sponsored by Yale School of the Environment. Photos, slideshow and links at www.thetableunderground.com - Produced by Tagan Engel, Edited by Jon Oliver Music, Photographed by Maza Rey Photography

A story short with husband and wife team Shilmat & Wub Tessema on serving up traditional Ethiopian food and culture at their restaurant since 1999 plus the 24/7 demands of the kitchen and raising a family of three now grown children. Story series sponsored by Yale School of the Environment. Photos, slideshow and links at www.thetableunderground.com - Produced by Tagan Engel, Edited by Jon Oliver Music, Photographed by Maza Rey Photography

A story short with Ms. Kim, owner of the oldest Asian market in New Haven, CT where she's been running this neighborhood institution with her personal touch for cooking and community since 1985. Story series sponsored by Yale School of the Environment. Photos, slideshow and links at www.thetableunderground.com - Produced by Tagan Engel, Edited by Jon Oliver Music, Photographed by Maza Rey Photography

A story short with Sandra and Miguel Pittman owners of Sandra's Next Generation Soul Food Restaurant in New Haven, CT. They share on their 32+ year journey as restaurateurs, being pillars in their community, and the family legacy they have fostered. Story series sponsored by Yale School of the Environment. Photos, slideshow and links at www.thetableunderground.com - Produced by Tagan Engel, Edited by Jon Oliver Music, Photographed by Maza Rey Photography

A story short with Francisco Mendez and Zenaida Muñoz on their experiences running their much loved food carts together with brother Carlos Mendez. They share on their evolution from cooks to cart owners, the Colombian style arepas they're famous for, and what it's like working out in the elements. Story series sponsored by Yale School of the Environment. Photos, slideshow and links at www.thetableunderground.com - Produced by Tagan Engel, Edited by Jon Oliver Music, Photographed by Maza Rey Photography

Reparations in practice with this emerging investment fund collectively led by Black food ecosystem experts. Guest Melanie Allen, Program Director for the fund speaks on their work to build transformative supports for Black farmers and food entrepreneurs. This interview was hosted through the Center for Business at Yale. For more info go to www.thetableunderground.com

Finding meaning in the jewish festival of lights with Rabbi in training May Ye - shining a light on injustice and racism, creating rituals for Jews of Color, and her journey as a secular Chinese American Jew into the rabbinate.

The Table Underground with Tagan Engel | Youth Leading Protests for Black Lives & Police Abolition by WNHH Community Radio

The Table Underground with Tagan Engel | Ep. 70 Juneteenth with Adrian Lipscomb by WNHH Community Radio

CT Chefs Avi Sazpiro of Roia Restaurant, Raquel Rivera of A Pinch of Salt Culinary Education & Catering Company, and Aaron Lee of Yale University Dining & Heartfelt Catering speak to the many ways this pandemic is impacting their work and communities. See more at www.thetableunderground.com Produced by Tagan Engel, Edited by Jon Oliver

The Table Underground with Tagan Engel | May 15 2020 by WNHH Community Radio

The Table Underground with Tagan Engel by WNHH Community Radio

Insights on the impacts of the Covid-19 pandemic from a wholesale produce distributor, an urban farmer / food justice educator, and tips on cooking in quarantine. Hear about massive shifts in the produce industry, mutual aid efforts to get free farm fresh food to families in need, and some recipe-free ways to prep food for the week, including what to do with dry beans, roasting veggies and more. With guests Maria Desarbo of Carbonella & Desarbo’s , Disha Patel of Common Ground High School & Urban Farm , and host Tagan Engel.

Insights on the impacts of the Covid-19 pandemic from a wholesale produce distributor, an urban farmer / food justice educator, and tips on cooking in quarantine. Hear about massive shifts in the produce industry, mutual aid efforts to get free farm fresh food to families in need, and some recipe-free ways to prep food for the week, including what to do with dry beans, roasting veggies and more. With guests Maria Desarbo of Carbonella & Desarbo’s , Disha Patel of Common Ground High School & Urban Farm , and host Tagan Engel. For lots more info: www.thetableunderground.com

Fab culinary duo Liz Alpern & Jeffery Yoskowitz of The Gefilteria sit down (pre Covid-19 quarantine) to nosh and kibbitz about old family recipes, the wide spectrum of Jewish ethnic cuisines, Asha-normativity, producing tons of great gefilte fish each year, liberation stories, and passover traditions. For more info go to www.thetableunderground.com

If you need a little uplift, and wanna support a fabulous Black chef/artist releasing a book in the midst of a pandemic, check out this inspiring interview with Bryant Terry, about his stunning new book Vegetable Kingdom & lessons from elders and ancestors for collective actions to nourish and build community in the face of crisis... relevant on so many levels. Check www.thetableunderground.com for photos and more info.

This homemade coconut milk based cocktail is the pride of the Puerto Rican holiday season. Guests Addys Castillo, and champion coquito maker Aida Casanova talk family recipes, parranda (caroling) traditions, and the complexities and joys of Puerto Rican history and heritage. More info, photos, recipes and links at www.thetableunderground.com

Three women speak on the realities of hunger and poverty and their inspiring advocacy work through the group Witnesses To Hunger. With guests Susan Harris, Junie Cullum, and Wanda Perez. www.thetableunderground.com for more info and links.

Giselle Cando & Anajja Stevenson talk about starting their own businesses, working in community gardens, and life as teens in the world today. Feat. The Growing Entrepreneurs Program of the New Haven Land Trust. More info at www.thetableunderground.com

Iroquois Strawberry Drink, Mohegan friendship berries, Sexy Strawberry Vinaigrette, Black food wisdom, Grandma's Jam, the berry pickers boycott, and more! Guests Rachel Sayet, Raquel Pablo Rivera, and Farron Harvey dig in with host Tagan Engel on, culture, race, joy, and liberation through strawberries.

Babalawo, Priest of Ifa, and Clinical Social Worker Enroue Halfkenny, Onigbana Sangofemi (and husband of host Tagan Engel ;-) shares an overview of the traditional religion of the Yoruba people, and what it looks like in daily life. He speaks on this indigenous African tradition as a path towards personal and communal healing and a wholistic framework for healing our broken society.

4 fab folks dish their food adventures in CT. An incredible new Ice cream trail with Tagan Engel, vegan soft serve with The Fabulous Babz Rawls Ivy, pow wow foods with Mohegan food expert Rachel Sayet, and Acclaimed Chef Franco Comacho shares his favorite spots to eat with his daughters, french pastry, BBQ and a slammin’ new taco joint.

A conversation with Tagan Engel and Lucy Gellman of The Kitchen Sync podcast on the importance of telling the passover holiday liberation story and the complications and responsibilities of being a white Jew. Oh and some food talk too...

A conversation with Tagan Engel and Lucy Gellman of The Kitchen Sync podcast about the importance of telling the passover holiday liberation story and the complications and responsibilities of being a white Jew. Oh and some food talk too...

On this episode, hosts Lucy Gellman of Kitchen Sync and Tagan Engel of The Table Underground tag team an interview with Ony Oboicha, Caroline Smith and Margaret Lee about a new food entrepreneurship meetup in town.

Joint episode with Kitchen Sync & Lucy Gellman, the table is flipped and host Tagan Engel answers questions together with entrepreneurship collaborators Ony Obiocha and Collab founders Caroline Lee and Margaret Smith. They talk (and laugh) about food business entrepreneurship and community lead economic development. For lots more info go to www.thetableunderground.com

Tagan Engel has taken her love for food and people in different directions during her lifetime, but none that has been as emotionally fulfilling as using it to strengthen her community and improve the health of its members. Tagan will broaden your perspective on how to build out your passion in directions you have not yet considered. http://5ed.8db.myftpupload.com/

4 fab folks dish their food adventures in CT. An incredible new Ice cream trail with Tagan Engel, vegan soft serve with Babz Rawls Ivy, pow wow foods with Mohegan food expert Rachel Sayet, and Acclaimed Chef Franco Comacho shares his favorite spots to eat with his daughters, french pastry, BBQ and a slammin new taco joint.

Today on "LoveBabz LoveTalk" host Babz Rawls-Ivy talks healthy summer refreshments with Chef & Social Justice Activist Tagan Engel.

Today on "LoveBabz LoveTalk" host Babz Rawls-Ivy & guest Tagan Engel talk about Tagan's recent trip to Cuba.

Digging into host Tagan Engel's recent trip to Cuba with Cuban American scholar Albert Laguna. Talking food, culture, race, history and Cuba today.

On this inaugural episode, host Tagan Engel brings on chef and community member Serena Spruill to discuss her spiritual and culinary journey as an African American great grandmother and mental health peer support specialist with a passion for vegetarian cooking.