Seasoned
First and Third Thursdays at 2 PM and 11 PM
Seasoned is a radio show and podcast from Connecticut Public that explores our state's seasonal ingredients and the passionate people who grow and cook our food. Plus, we talk with nationally known chefs, food writers and cookbook authors.
See below for ways to subscribe to the Seasoned podcast and listen to episodes anytime.
Ways To Subscribe
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Full Plate, a monthly source for stories and explorations of food in Connecticut.
Latest Episodes
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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. -
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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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.
