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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.