Seasoned

24
Food #120

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

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Recent Episodes
  • Steven Raichlen’s ‘Beer Can Chicken’ and our favorite interviews
    Jul 3, 2024 – 49:00
  • Seasoned celebrates Pride
    Jun 20, 2024 – 54:28
  • Recipes and stories from The Great British Baking Show's Janusz Domagala
    Jun 12, 2024 – 42:25
  • Chrissy Tracey’s debut cookbook, plus The Chicken Chick, Kathy Shea Mormino
    Jun 5, 2024 – 51:28
  • Priya Krishna, plus a gardening crash course and fresh food in Hartford
    May 15, 2024 – 52:24
  • The scoop on Connecticut’s best local ice cream shops
    Apr 29, 2024 – 46:08
  • Seasoned celebrates Earth Day with a farmer, cook and beekeeper
    Apr 18, 2024 – 50:33
  • Seasoned celebrates National Library Week
    Apr 4, 2024 – 49:00
  • Seasoned heads to the forest for local maple syrup
    Mar 20, 2024 – 49:00
  • Local food influencers on their impact, social media, and their communities
    Mar 6, 2024 – 49:00
  • How to savor chocolate, plus bars you can feel good about buying
    Feb 12, 2024 – 57:30
  • The art of dining alone
    Jan 31, 2024 – 50:40
  • Seasoned explores olive oil, plus chef JJ Johnson’s ‘The Simple Art of Rice’
    Jan 17, 2024 – 56:58
  • Local voices: Highlights from our favorite Seasoned conversations of 2023
    Jan 3, 2024 – 49:00
  • Holiday cookie traditions, plus Roya Shariat and Gita Sadeh’s ‘Maman and Me’
    Dec 18, 2023 – 51:39
  • Real talk about diet culture from the ‘Food, We Need to Talk’ authors
    Dec 12, 2023 – 43:42
  • Bake smarter—and with confidence, plus exploring connections between Judaism and farming
    Dec 5, 2023 – 49:00
  • Talkin’ turkey with local chefs, plus the gift of Buffalo Creek squash
    Nov 20, 2023 – 57:44
  • 50 Pies, 50 States: A baker gets to know the US through pie
    Nov 1, 2023 – 49:00
  • Yewande Komolafe’s ‘Everyday Lagos,’ plus Bridgeport’s Green Village Initiative
    Oct 24, 2023 – 49:00
  • Chef Rahanna Bisseret Martinez + a personal approach to community gardening
    Oct 11, 2023 – 42:17
  • Building community through coffee
    Oct 4, 2023 – 41:59
  • The scoop on Connecticut’s best local ice cream shops
    Sep 20, 2023 – 49:00
  • The farmers behind Park City Harvest, plus CT Wine Country
    Sep 7, 2023 – 49:00
  • Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history
    Aug 17, 2023 – 49:00
  • Chef Reneé Touponce’s innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas
    Aug 1, 2023 – 52:08
  • Connecticut’s BBQ scene is on fire
    Jul 20, 2023 – 45:30
  • Foraging with Chrissy Tracey and Mohegan elder Chris “Painted Turtle” Harris
    Jun 21, 2023 – 48:50
  • Celebrating Juneteenth with Nicole Taylor, plus chefs we’re rooting for
    Jun 6, 2023 – 49:00
  • Summer drinks from CT's best mixologists
    May 26, 2023 – 46:30
  • A gutsy talk about fermented food. Plus, big plans for Small State
    May 16, 2023 – 49:00
  • Putting the tea in communi-tea
    Apr 19, 2023 – 54:24
  • The best doughnuts in Connecticut
    Mar 30, 2023 – 49:00
  • A conversation with Jacques Pépin, plus Oui Charcuterie
    Mar 15, 2023 – 46:09
  • Georgia O’Keeffe’s personal recipe collection, local chef Damon Sawyer, plus Prince Abou’s Butchery
    Feb 15, 2023 – 55:55
  • CT Restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’
    Jan 17, 2023 – 59:50
  • Michael Twitty’s ‘Koshersoul,’ Rosca de Reyes from Atticus Bakery, and natural wines to try
    Dec 13, 2022 – 01:02:30
  • We visit Four Mile River Farm, and a mission-based restaurant in Hartford is reimagined
    Nov 16, 2022 – 50:48
  • A visit to Hogan’s Cider Mill and a lesson in apple cider history from the authors of ‘American Cider’
    Sep 28, 2022 – 49:00
  • Chef Missy Robbins on 'Pasta', Peters Pasta, and a local pasta shop where everyone belongs
    Sep 21, 2022 – 49:00
  • The future of food tastes like plant-based proteins and cell-cultured meat
    Sep 14, 2022 – 49:00
  • Scott Conant shares 'Peace, Love & Pasta' and Dr. Uma Naidoo helps us explore the gut-brain connection
    Sep 7, 2022 – 49:00
  • Tea time: The history of tea, herbal blends, and how chefs cook with tea
    Sep 1, 2022 – 49:00
  • And the winner is. . .Seasoned celebrates its James Beard Award-winning guests
    Aug 25, 2022 – 49:00
  • Seafood how-to, plus best local lobster rolls & seafood shacks
    Aug 17, 2022 – 49:00
  • Garden genomes: Can science produce a better tasting tomato? Plus, we visit a local tomato farm
    Aug 10, 2022 – 49:00
  • What is clean eating? Terry Walters explains how to 'Eat Clean Live Well'
    Aug 3, 2022 – 49:00
  • Seasoned celebrates 100 episodes
    Jul 28, 2022 – 49:00
  • Chef Kwame Onwuachi cooks ‘his America’ plus, home cooks from PBS’s The Great American Recipe
    Jul 21, 2022 – 49:00
  • Queer all year! The work of the Queer Food Foundation, and Conn. LGBTQ-owned bars and cafes
    Jul 14, 2022 – 49:00
Recent Reviews
  • Ctsail
    No more Chef Plum….
    UPDATE: The my dropped Chef Plum… too bad they just lost a listener. Now it's gone too "woke", and i'm a Dem...🤷🏻‍♂️ i'm not a foodie, but this podcast really brings a different dimension to food and the food culture here in Connecticut. Chef Plum is the reason why i listen. Never heard of him until now, he's great and knowledgeable. And fun to listen too. Gives me faith that there ARE great places to eat here other than boring, lame italian food (which i do love)
  • Anonymous Koala 123
    Yes
    very good I like 10.23313/10
  • chefinsobriety
    Onions
    Not to many people can make an onion as interesting as chef plum.
  • JackiePat
    Great show!
    Love Chef Plum!!!
  • Chef Bilotti
    Refreshing Show!
    I tune in to Chef Plums Podcast all the time and now he is on the radio! Can’t get enough of this guy!
  • GrillinGirl
    Love the new concept!
    It’s always a pleasure to hear Chef Plum’s voice and with Marysol they make a great team. I look forward to hearing more about the CT restaurant scene and events around the state.
  • Michelle @ South on Bostwick
    “Seasoned” to perfection.
    I’d like to thank Chef Plum and Marysol Castro for allowing me to participate in this wonderful show. Huge thanks for their time and dedication to a show that will profile ALL restauranteurs & restaurants throughout Connecticut. Restaurant owners are regular people too, and during the Covid-19 pandemic our communities need to come together and show their support! Shows like this will allow foodies throughout our State to get a glimpse of the hard work, dedication and passion we have for our foods that are well enjoyed by our valued customers. Continued success to many seasons of “Seasoned!” Looking forward to many, many more episodes! Best wishes, Michelle.
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