Robyn Doyon-Aitken
Host and Senior Producer, SeasonedRobyn is the host and senior producer of Seasoned, a radio show and podcast celebrating food and farms. She’s filled in as a producer for several of our local shows, most notably, Where We Live. In 2021, she was part of the team that received first place in the Interview category from the Public Media Journalists Association for the episode “Who Owns History? Connecticut Woman Sues Harvard For Family Photos.” She produced The Faith Middleton Food Schmooze® from November 2015 until the broadcast ended. Before that, she ate her way through the previous seven years of Fine Cooking magazine while its web producer. Robyn is food-obsessed, loves to bake, and constantly thinks about people in the food world, both nationally and locally, who have compelling stories to tell about food.
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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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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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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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This hour on Seasoned, we talk about the best ice cream shops in the state with people obsessed with local ice cream. Plus, meet the owner of Sweet Claude's and learn about the cows that produce the milk for UConn Dairy Bar.
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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.
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This week on Seasoned, we talk with two culinary trailblazers about Indigenous and Puerto Rican food and cooking.
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Voters in Connecticut this year will decide who'll lead the state's municipalities. This hour, we discuss a key event on the way to the 2023 municipal elections: party primaries taking place one month from now.
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This week on Seasoned, get to know chef Reneé Touponce and spearfisherwoman Valentine Thomas. Plus Carolyn Wyman is your guide to the best local clam cakes and fritters.
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This week on Seasoned, it’s our annual celebration of all things grilled, smoked, and barbecued. Where is your favorite BBQ joint in the state?