Seasoned
Seasoned, which aired from 2020 to 2024, was a radio show and podcast from 海角换妻 that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.
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Latest Episodes
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We get to know Top Chef Junior star, Rahanna Bisseret Martinez. Her first cookbook is Flavor + Us. And a New Britain family turns their lawn into a pick-what-you-need garden for the community. -
This week on Seasoned, we talk with the co-founder of Semilla in Hartford. It's a coffee shop and a neighborhood living room. And we learn about the profound hospitality of the Eritrean coffee ceremony. -
This hour on Seasoned, we talk about the best ice cream shops in the state with people obsessed with local ice cream. Plus, meet the owner of Sweet Claude's and learn about the cows that produce the milk for UConn Dairy Bar. -
Richard Myers and Shawn Joseph are on a mission to change the image of farming. This hour on Seasoned, get to know the entrepreneurs behind Park City Harvest. Plus, learn about the grapes growing at 海角换妻 vineyards. -
This week on Seasoned, we talk with two culinary trailblazers about Indigenous and Puerto Rican food and cooking. -
This week on Seasoned, get to know chef Rene茅 Touponce and spearfisherwoman Valentine Thomas. Plus Carolyn Wyman is your guide to the best local clam cakes and fritters. -
This week on Seasoned, it鈥檚 our annual celebration of all things grilled, smoked, and barbecued. Where is your favorite BBQ joint in the state? -
Chef Plum forages for fiddleheads along the Housatonic River with chef Chrissy Tracey. And, Tagan Engel talks with Mohegan elder Chris 鈥淧ainted Turtle鈥� Harris about forest foraging. -
Nicole Taylor discusses the history and spirit behind the Juneteenth holiday, on this episode of Seasoned. Plus, get to know the local chef of the Peruvian restaurant Coracora. And, Chef Plum gets an Emmy nod for Restaurant Road Trip. -
Thirsty? Bartenders join Chef Plum on this episode of Seasoned to taste and talk about seasonal cocktails, both spirited and zero-proof, as we slide from spring into summer.
