Food

This hour, we’re celebrating our 100th episode of Seasoned by listening back to conversations with Pati Jinich and Darina Allen, and local chefs David Standridge and Tyler Anderson. Plus, we tour Hummel Brothers Hot Dogs in New Haven.

Knowing when to harvest berries is key to getting the tastiest, sweetest fruits.

This hour on The Colin McEnroe Show, we sink our teeth into our snack-food obsessions.

Raytheon Technologies has awarded Connecticut Foodshare $1.5 million to help increase food access in communities across the state experiencing high food insecurity.

Chef Kwame Onwuachi talks with us about his cookbook, 'My America,' this hour on Seasoned. And chef Michael Symon surprises two home cooks from PBS's 'The Great American Recipe.'

Two Senators are closer then ever before on an immigration-related bill that would provide a much-needed workforce for agriculture. But can they get the Farm Bureau on board the final sticking point?

Queer spaces are a haven for the LGBTQ community. This week on Seasoned, we explore three of the state’s LGBTQ bars and cafés. Plus, we talk with the co-founder of Dyke Beer and learn about the Queer Food Foundation.

Food prices have risen 10% in the U.S. in the last year, making groceries even harder to afford for low-income people. In Connecticut, 12% of residents don’t have access to adequate nutrition. Fridgeport is one of half a dozen community fridges run through mutual aid that have popped in the state in the last few years to help meet that need.

There's nothing like the taste of home grown cantaloupes and other melons from your garden. The warm summer weather is perfect for melon growing, but now also is a time when problems can arise. So, let's do a little melon troubleshooting.

This hour on Seasoned, Oliver Milman talks about his book, ‘The Insect Crisis,’ and how a world without insects is a world without food. Plus, hear the experiences of five local BIPOC farmers and what a locavore learned about eating 100% local.