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Connecticut Public Launches Seasoned, a New Radio Show and Podcast Celebrating Local Food and the People Who Cook, Grow and Share It

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Weekly Show Premieres Thursday, August 6 at 3 p.m. on Connecticut Public Radio

HARTFORD – July 17, 2020 – Attention Connecticut foodies and “home cooks” with a secret summer recipe to share: Your time has come, and the local, food-focused radio program you have been hungering for has arrived!

Seasoned— a brand-new radio show and podcast—premieres Thursday, August 6 at 3:00 p.m. on Connecticut Public Radio. The new show will explore Connecticut’s local farmers, passionate chefs, food makers and innovators from every corner of the state.

Hosted by Connecticut locals Marysol Castro and Chef Plum, Seasoned will feature guests who will discuss everything from how food is grown, harvested and prepared across Connecticut, to how we use food to celebrate and connect in our communities.

To mark the launch of the program, which coincides with the arrival of Connecticut’s native corn, Seasoned is inviting Connecticut “home cooks” to submit their favorite summertime recipes using native corn. Chef Plum and Marysol Castro will invite the winner of the best recipe to be a guest and make their recipe on a future program. To join the contest, tune into Seasoned on August 6 at 3:00 p.m. and submit your entry at ctpublic.org/seasoned.

Each week, Chef Plum and Marysol Castro will explore Connecticut’s current seasonal ingredients and the dedicated people who grow and prepare our food, or teach us how to do so.

According to Seasoned Senior Producer Robyn Doyon-Aitken, the definition of “seasonal ingredients” goes beyond fresh produce to include foods that people are cooking or thinking about cooking in any given month. Challah for Hanukah, chocolate in February, BBQ and fresh seafood all summer long.

“We will never run out of stories to tell about Connecticut’s food and the inspiring people growing and cooking it; Seasoned aims to make people hungry—and make them think about where their food comes from and why that’s important,” Doyon-Aitken said.

Listeners will hear how Connecticut chefs have adapted their businesses during the COVID-19 pandemic, how local distilleries are pivoting operations in order to become more “essential,” as well as the changing the ways farmers are getting their products into your hands. Seasoned will also cover food security issues, including how schools, pantries, and entrepreneurs around the state are helping those in need.

About our Hosts:
Chef Plum is a personal chef and caterer based in Newtown, Connecticut. He was previously the host of Edible Nutmeg on the Road and Restaurant Road Trip, which aired on WTNH. Marysol Castro is a broadcast journalist and the host of the CTBites podcast, Hot Dish.

You can hear Seasoned on Connecticut Public Radio (90.5 FM) Thursdays at 3 p.m. and 11 p.m. beginning August 6, streaming at wnpr.org, and as a podcast, available at the App Store and on Google Play.

About Connecticut Public:
Connecticut Public is home to Connecticut Public Television and Connecticut Public Radio, which together serve nearly one million citizens each month, as well as many digital and online platforms. Through our mission to inform, educate and inspire the people of Connecticut, we connect people of all ages to high-quality journalism, storytelling, education and experiences, and amplify the voices of our diverse communities. Connecticut Public is a 501(c)(3) nonprofit organization, with an $22 million annual budget, funded primarily through community support from individuals, foundations and corporate sponsors.