Food

Gov. Ned Lamont announced that he'll add an overhaul of the state’s waste management system to the legislative package he will propose in February. His proposals would tackle the 40% of Connecticut’s waste that is shipped to other states as well as food waste and recycling.

Learn the family stories behind The Griswold Inn, Shish Kebab House of Afghanistan, and The Glenwood Drive-In. Plus, John Kanell shares recipes from his cookbook, 'Preppy Kitchen,' on this episode of Seasoned.

We all have our favorite tomato varieties, but I'm always on the lookout for new, improved tomatoes to grow, taste, and recommend. Here's what I've found so far for 2023.

Even if your citrus doesn't form fruit, the fragrant flowers are a good enough reason to grow these plants indoors. Here are some tips to help your citrus survive and thrive.

Michael Twitty discusses his 'Koshersoul' in this episode of Seasoned. Chef Plum and Tagan Engel taste a Rosca de Reyes bread from Atticus Bakery in New Haven, and learn about natural wine.

A food pantry that started as a class project at the University of Connecticut’s Stamford location will soon feed hundreds of food-insecure students on four different campuses.

This month on Seasoned, the farmers behind Four Mile River Farm discuss the craft of butchery. We learn about Hartford’s mission-based Fire By Forge, and have a tasting party of CT-made foodie gifts from Nutmeg + Honey.

If you're lucky enough to have lots of carrots, beets, parsnips, potatoes and other roots piling up after a harvest, consider storing them indoors so you can enjoy them into winter.

On this episode of Audacious, 18 people talk about the smells that bring them back to childhood, including the poet, Atticus, and death doula, Alua Arthur.

Have you noticed the many varieties of pumpkins available now? I'll highlight some interesting ones and recommend the pumpkin varieties you might enjoy eating.