Seasoned
Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.
Ways To Subscribe
Latest Episodes
-
This week on Seasoned, Author Renee Kohley offers tips for packing school lunches. Plus, we talk with Lonnie Burt, head of food services for Hartford Public Schools. -
This week on Seasoned, we talk to celebrity chef Aarón Sánchez about his new memoir and get to know local chef Carlos Baez. Carlos’s specialty: global street food. -
This week on Seasoned, We talk with chef Bun Lai and a local forager who had a mushroom named after her. Plus, learn about the Connecticut Foraging Club. -
This week on Seasoned, if it swims and it’s delicious, we have ideas for how to prep, cook, and serve it. Our guest is Chef David Standridge of The Shipwright’s Daughter in Mystic. -
This week on Seasoned, a sommelier's top rosés, plus mezcal and tequila cocktails with Robert Simonson of the NYT. And we visit Fifth State Distillery. -
This week on Seasoned: local organic tomato farmers and the chef at Tony D's. Plus, scientist Harry Klee breeds flavor back into tomatoes. -
This week on Seasoned, we’re celebrating summer food with local author, Terry Walters. We also head to the West End Farmers’ Market in Hartford. -
Unconventional food critic Daym Drops is our guest for this week’s live episode of Seasoned. We compare notes on the best fast food in the state. -
Marina Marchese of Red Bee Honey in Weston explains how honeybees make honey this hour on Seasoned. Plus, learn about Huneebee Project in New Haven. -
This week on Seasoned, we look back at fun and informative moments from a year of live call-in shows. You really do give the best recommendations.
