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Chef Kat Ashmore shared her secrets to baking the perfect apple pie with Connecticut Public’s Morning Edition.
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In this episode of Seasoned, we talk with Stacey Mei Yan Fong about her cookbook, the immigration story that inspired it, and the joy that pie brings.
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While carving an orange field pumpkin is the method of choice for many gardeners, you can also decorate turnips or other squash to create a spooky, Halloween appearance.
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Yewande Komolafe talks about her cookbook and her deep connection to Nigerian food and cooking, in this hour of Seasoned. Plus, we hear from the team, including teens, working on an urban farm, garden, and market in Bridgeport.
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Most Asian persimmon trees aren't hardy here, but the American persimmon is and it's worth growing.
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Connecticut farmers have lost millions to flood and frost in 2023. But one farmer says things are looking up.
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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.
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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.
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Connecticut U.S. Senator Richard Blumenthal says a permanent federal funding bill could be done tomorrow – that’s if members of the U.S. House can keep their promises.
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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 Connecticut vineyards.