On Connecticut Public Radio
& Live Streaming at WNPR.org
Thursday 11:00 PM
SEASONED, a new radio show and podcast, explores our state’s seasonal ingredients and the passionate people who grow and cook our food. Hosted by Connecticut locals, Marysol Castro and Chef Plum, the show shines a light on farmers and food makers from every corner of the state. Inspired by the seasons, each week brings a new crop of stories to tell about food. Marysol Castro is a broadcast journalist and the host of the CTBites podcast, Hot Dish. Chef Plum is a personal chef and caterer based in Newtown, CT. He was the host of Edible Nutmeg on the Road and Restaurant Road Trip, which aired on WTNH.
The flour is flyin’ and the oven is a hot 500 degrees! This week, tips for making pizza from scratch at home, and a conversation with pizza historian Colin Caplan about the families behind the three pizza shops that made New Haven pizza famous: Sally’s, Pepe’s, and Modern. Plus, we check in with local pizza makers around the state.
Where is your favorite local apple orchard? Who makes the best apple cider donuts? Should a tart apple like the Sierra Beauty star in your pie—or should you go for a sweet variety, like Golden Delicious? Amy Traverso, author of The Apple Lover’s Cookbook is our guest. Amy shares apple recipes, apple pie tips, and a savory apple supper.
When you think of farms, you probably think of red barns and fruit trees. This week on Seasoned: A different kind of farming. We talk to two ocean farmers about growing seafood, and chat with Oyster Club’s Dan Meiser about what makes local oysters so special. Plus, Chef Plum explains how to sear scallops perfectly.
This week: our conversation with Selma Miriam and Noel Furie, the cooks at Bloodroot, a feminist restaurant in Bridgeport that’s been serving vegetarian meals for more than 40 years. We also check in with two local chefs about how they’re doing at this phase of the pandemic, and get tips from New York Times columnist Melissa Clark for eating less meat and dairy.
We get tips from Diane Morrisey, a mom of six, about making school lunches kids actually want to eat. Chef Plum checks in with Dan Giusti, the chef transforming lunches in New London public schools, and Mayor Justin Elicker responds to a mom’s experience trying to access meals for a child with multiple food allergies.
Food Network superstar Chef Michele Ragussis helps Marysol Castro and Chef Plum answer your summer cooking questions, including what to do with the more unusual vegetables at the market or in your CSA box. Plus, ideas for cooking chicken of the woods mushrooms, grilling tips, and recommendations for soaking beans.
Marysol Castro tours Fairgate Farm in Stamford. And, Chef Plum talks to satellite farmer Farah Masani. Plus, Bryant Terry, author of Vegetable Kingdom, shares recipes and talks about activism, local farms, and how his ancestors inspire his cooking.
Connecticut sommelier G. Patel shares the rosés you’ll want to drink right now. We talk to the owner of a Connecticut distillery about pivoting the business in order to become essential. John deBary shares a few classic cocktail recipes.
Welcome to Seasoned! Marysol Castro and Chef Plum talk to Connecticut chefs about ways they’ve adapted their businesses to meet the challenges of feeding people during a pandemic.