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Thanksgiving 2020: Local Turkey Farmer, Hometown Hero + Etiquette For Our New Normal

Ekonk-Hill-Turkey-Farm-Turkyes_3.jpeg
A few of the 4,000 turkeys at Ekonk Hill Turkey Farm in Sterling, Conn.

Small Thanksgiving dinners mean lots of tasty leftovers. Need some ideas for what to do with them all? This week on Seasoned, Chef Plum shares some favorite ideas for Thanksgiving leftovers: empanadas, turkey and dumplings, and a riff on a pasta alfredo. And we get a glimpse into the life of Connecticut turkey farmer Rick Hermonot and his curious birds. We also talk to soul food chef Craig Wright, who for the past three years has offered the Vernon community Thanksgiving dinner for free. Craig has overcome considerable hardship—and his story is inspiring. Plus, Alex Beggs is a senior staff writer at Bon Appétit magazine. She writes the etiquette column called “Is It Ever Okay.” In this episode, Alex answers questions about celebrating the holidays in our new normal.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Rick Hermonot – Farmer and owner of Ekonk Hill Turkey Farm in Sterling

Craig Wright – Chef-Owner of Craig’s Kitchen in Vernon

Alex Beggs – Senior staff writer at Bon Appétit magazine. She writes the etiquette column, “Is It Ever Okay.”

Robyn is the senior producer of 'Seasoned,' a show celebrating food and farms. She's 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.
Chef Plum, co-host of Seasoned.
Marysol Castro, co-host of Seasoned.