Food

Learn about tea from the local experts at Savvy Tea Gourmet and Simpson & Vail in this hour of Seasoned. Plus, we talk to the farmers behind Whole Harmony Farm about the benefits of herbal tea, as well as chefs who incorporate tea into their cooking.

There's something very elemental about potatoes. They grow easily from little seedling potatoes that yield an abundance of new potatoes. They are a treat to harvest, especially with kids.

Historically, New England got a short drought about every ten years. Climate change is making them more frequent.

This hour on Seasoned, we listen back to our conversations with Hawa Hassan, Gregory Gourdet, and Joanne Lee Molinaro, The Korean Vegan. Their debut cookbooks won James Beard Awards.

This hour 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. Plus. Mike Urban shares his picks for best lobster rolls and seafood shacks in CT.

Connecticut’s first reported case of card skimming — tampering with a card reader to rig it to steal customers’ EBT food benefits card information — was back in May, according to the Department of Social Services. Since then, around 30 cases have been reported to the state.

This hour on Seasoned: local organic tomato farmers and the chef at Tony D's. Plus, scientist Harry Klee breeds flavor back into tomatoes.

This hour on The Colin McEnroe Show, we talk about food history and politics, and how today there are options for everyone. How do we navigate all this food?

This hour on The Colin McEnroe Show: What is stickiness, scientifically speaking? How do geckos climb? Why don’t Post-it Notes ruin our books? And: A look, specifically, at chewing gum.

This hour on Seasoned, we’re celebrating summer food with local author, Terry Walters. Terry explains her philosophy around clean eating. Plus, we head to the West End Farmers’ Market in Hartford.