Seasoned takes a day trip to Connecticut's Beardsley Zoo! We talk to zoo educators about what our furry, scaly, and feathered friends are eating.

Martie Duncan takes the party outside this week on Seasoned. Plus, we tour the Hummel Bros. hot dog factory and talk to competitive eater Miki Sudo.

Connecticut loves its local ice cream! Eliza Florian, owner of Grassroots Ice Cream in Granby, joins us for a live show celebrating everybody’s favorite frozen summer dessert and listeners shout-out their favorite shops.

Summer is here! Now, what to drink? Sommelier Erin Swain shares her top rosé picks and Robert Simonson of the New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&T is always a summer classic.

We talk with Top Chef guest judge and James Beard Award nominee Gregory Gourdet about his Haitian heritage, his early life cooking in New York City, sobriety, and his desire to make restaurants safe, inclusive, equitable places to work.

We talk with Liz Wluka, Director of Sports Nutrition at UConn, about how athletes fuel their performance with food. Liz also debunks common food myths that’ll help us all make better informed food choices. Plus, conversations with athletes Stevie Brown and Bianca Belair. Stevie is a former NFL player-turned-professional trainer, and Bianca is a superstar in World Wrestling Entertainment, the WWE.

Stick your nose outside this weekend, and you’ll likely smell burgers, steak, chicken or ribs cooking in backyards everywhere. This week: We’re live and taking your calls about cooking with fire. Christian Stevenson (aka DJ BBQ), is our guest. He’s the author of Fire Food: The Ultimate BBQ Cookbook and The Burger Book.

Lori Cochran-Dougall offers a behind-the-scenes look at the Westport Farmers’ Market and we stroll through the Durham Farmers’ Market as their season kicks off. A local farmer describes market day prep and we talk to Connecticut's commissioner of the Department of Agriculture about what to expect this year—and what to look forward to.

We love a story that begins with a meatball. Connecticut chef Anna Francese Gass describes how her mission to recreate the recipes of her Italian mother turned into a cookbook documenting the heritage recipes of dozens of immigrant women. Plus, we catch up with the women of Sanctuary Kitchen in New Haven.

Marina Marchese of Red Bee Honey explains how honeybees make honey. Plus, Huneebee Project in New Haven—the beekeepers are industrious teenagers.