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Horticulturist Renée Giroux talks about her approach to farming and the role small family farms play in offsetting climate change. And, author Susan Spungen gets you excited about spring cooking. Plus, Karyn Bigelow is building a community for Black beekeepers.
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Meet the co-owners of the coffee shop at the Hartford Public Library. Pair books with wine, and learn about the Durham Public Library's Cookbook Club and Teen Test Kitchen. Plus, surprising things cooks might find in the Library of Things.
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Growing peas is easy, if you follow a few simple guidelines.
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Science teacher Xander Lowry is our guide as we tap trees, gather sap, split wood and make syrup with local students. Plus, Jeremy Whipple, of the Mashantucket Pequot Tribal Nation, talks about the prized syrup made at the Mashantucket Sugar Shack.
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We're talking with local creators in the food space: Kat Ashmore, the chef behind @katcancook, and David Milton, aka @thedamgram and @thedamtok. Plus, we drink traditional chai with siblings who turned the Muslims of the World (MOTW) Instagram community into a local café.
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With the longer days and stronger sun, we can start growing vegetables indoors in a sunny window. The keys are full sun, warmth and the right greens.
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A new GMO 'Purple' cherry tomato developed in England is making headlines, but it's good to remember that traditional breeding can also create healthier varieties of edibles.
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Master chocolatier Benoit Racquet describes what makes Belgian chocolate special and Ramin Ganeshram explains the (dark) history of chocolate. Plus, ethically sourced chocolate bars you can feel good about buying.
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The proclamation comes as the city’s pizza scene has gained national recognition in recent years.
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Are you a proud solo-diner? This week on Seasoned, we talk about the joys—and anxieties—around taking yourself out to dinner.