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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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?
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Chef Plum forages for fiddleheads along the Housatonic River with chef Chrissy Tracey. And, Tagan Engel talks with Mohegan elder Chris “Painted Turtle” Harris about forest foraging.
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Nicole Taylor discusses the history and spirit behind the Juneteenth holiday, on this episode of Seasoned. Plus, get to know the local chef of the Peruvian restaurant Coracora. And, Chef Plum gets an Emmy nod for Restaurant Road Trip.
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Thirsty? Bartenders join Chef Plum on this episode of Seasoned to taste and talk about seasonal cocktails, both spirited and zero-proof, as we slide from spring into summer.
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Terry Walters explains the benefits of fermented foods in this episode of Seasoned, and talks with Chef Plum about her new cookbook. Plus, baker Kevin Masse talks about expanding Small State Provisions.
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In this episode of Seasoned, Chef Plum talks with the tea master from Grace Farms and visits a tea shop where an herbalist creates blends inspired by tarot card readings. Plus, we chat with members of Central Connecticut State University’s Tea Club.
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This week on Seasoned, we're celebrating the doughnuts and doughnut shops we love. Listeners call-in and share their favorites, too.
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Chef Jacques Pépin talks with Seasoned's Chef Plum about his life, career, and his artistic muse: the humble chicken. Plus, charcuterie board tips from Oui Charcuterie.