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Seasoned

A gutsy talk about fermented food. Plus, big plans for Small State

By Robyn Doyon-Aitken ,
Chef Plum, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, Megan Fitzgerald
Published May 16, 2023 at 5:38 PM EDT
Chef Plum presses down sugar snap peas for a ferment he's preparing with cookbook author Terry Walters.
1 of 11  — 230403_TerryWaltersMLM_0606.jpg
Chef Plum presses down sugar snap peas for a ferment he's preparing with cookbook author, Terry Walters, in her kitchen in Avon, Conn.
Mark Mirko / Connecticut Public
Terry Walters records an episode of Seasoned in her kitchen April 03, 2023, about the science behind fermentation and the benefits of eating fermented foods. (Mark Mirko/Connecticut Public)
2 of 11  — April 03, 2023 - Seasoned with Terry Walters
Terry Walters records an episode of Seasoned in her kitchen April 03, 2023, about the science behind fermentation and the benefits of eating fermented foods. (Mark Mirko/Connecticut Public)
Mark Mirko / Connecticut Public
“Nourish: plant-Based Recipes to Feed Body Mind and Soul,” rests on a counter in Terry Walters’ kitchen. (Mark Mirko/Connecticut Public)
3 of 11  — April 03, 2023 - Seasoned with Terry Walters
“Nourish: plant-Based Recipes to Feed Body Mind and Soul,” rests on a counter in Terry Walters’ kitchen. (Mark Mirko/Connecticut Public)
Mark Mirko / Connecticut Public
Detail fro Terry Walters kitchen Aprils 03, 2023. (Mark Mirko/Connecticut Public)
4 of 11  — April 03, 2023 - Seasoned with Terry Walters
Detail fro Terry Walters kitchen Aprils 03, 2023. (Mark Mirko/Connecticut Public)
Mark Mirko / Connecticut Public
Seasoned producer Robyn Doyon-Aitken reacts to the sound of vegetables fermenting inside a glass jar in Terry Walters’ kitchen April 03, 2023, for a show about the science behind fermentation and the benefits of eating fermented foods. (Mark Mirko/Connecticut Public)
5 of 11  — April 03, 2023 - Seasoned with Terry Walters
Seasoned producer Robyn Doyon-Aitken reacts to the sound of vegetables fermenting inside a glass jar in Terry Walters’ kitchen April 03, 2023, for a show about the science behind fermentation and the benefits of eating fermented foods. (Mark Mirko/Connecticut Public)
Mark Mirko / Connecticut Public
Inside West Hartford’s GastroPark, Kevin Masse (center) of Small State Provisions talks with Terry Walters (left) and Seasoned producer Robyn Doyon-Aitken. Small State is expanding into a 2,200 square foot space in Avon. (Mark Mirko/Connecticut Public)
6 of 11  — Kevin Masse
Inside West Hartford’s GastroPark, Kevin Masse (center) of Small State Provisions talks with Terry Walters (left) and Seasoned producer Robyn Doyon-Aitken. Small State is expanding into a 2,200 square foot space in Avon. (Mark Mirko/Connecticut Public)
Mark Mirko / Connecticut Public
Kevin Masse of Small State Provisions.
7 of 11  — Kevin Masse
Kevin Masse of Small State Provisions.
Mark Mirko / Connecticut Public
Small State Provisions baker Patrick Michaud prepares gingers molasses cookies in the 200-square foot kitchen they shop has outgrown at West Hartford’s GastroPark. Small State is expanding into a 2,200 square foot space in Avon. (Mark Mirko/Connecticut Public)
8 of 11  — Kevin Masse
Small State Provisions baker Patrick Michaud prepares gingers molasses cookies in the 200-square foot kitchen they shop has outgrown at West Hartford’s GastroPark. Small State is expanding into a 2,200 square foot space in Avon. (Mark Mirko/Connecticut Public)
Mark Mirko / Connecticut Public
Bakers Kevin Masse (left) and Patrick Michaud work inside the bakery’s 200 square-food kitchen at West Hartford’s GastroPark. Small State is expanding into a 2,200 square foot space in Avon. (Mark Mirko/Connecticut Public)
9 of 11  — Kevin Masse
Bakers Kevin Masse (left) and Patrick Michaud work inside the bakery’s 200 square-food kitchen at West Hartford’s GastroPark. Small State is expanding into a 2,200 square foot space in Avon. (Mark Mirko/Connecticut Public)
Mark Mirko / Connecticut Public
Olive Oil Maple (left) and Curry Maple granola rest on shelves inside Small State Provisions’ bakery’s 200 square-food kitchen at West Hartford’s GastroPark. Small State is expanding into a 2,200 square foot space in Avon. (Mark Mirko/Connecticut Public)
10 of 11  — Kevin Masse
Olive Oil Maple (left) and Curry Maple granola rest on shelves inside Small State Provisions’ bakery’s 200 square-food kitchen at West Hartford’s GastroPark. Small State is expanding into a 2,200 square foot space in Avon. (Mark Mirko/Connecticut Public)
Mark Mirko / Connecticut Public
Small State Provisions occupies a 200 square-foot kitchen (above) inside West Hartford’s GastroPark and is expanding into a 2,200 square foot space in Avon. (Mark Mirko/Connecticut Public)
11 of 11  — Kevin Masse
Small State Provisions occupies a 200 square-foot kitchen (above) inside West Hartford’s GastroPark and is expanding into a 2,200 square foot space in Avon. (Mark Mirko/Connecticut Public)
Mark Mirko / Connecticut Public

Cookbook author Terry Walters discusses her new book, Nourish, as well as the benefits of fermented foods in a gutsy conversation with Chef Plum. Then, Terry turns from guest to contributor and helps us get to know her very good friend, the beloved local baker, Kevin Masse. Small State Provisions, one of our favorite bakeries, is about to go big, everybody! Terry talks with Kevin about his personal journey, and the bakery's evolution from a tiny spot in West Hartford's Gastropark to a brand new second (quite large!) bakery in Avon. Kevin is the embodiment of community spirit. We'll cheer him on and get to know the man behind the once-tiny micro-bakery making some of the best bread in the state.

GUESTS:

FEATURED RECIPES:
Watermelon Radish and Sugar Snap Peas
Sweet Potato Pizza with Maitakes
Heirloom Tomato and Millet Tart

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera.

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

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Tags
Seasoned Food
Robyn Doyon-Aitken
Robyn Doyon-Aitken is the Deputy Director of Audio Storytelling and Talk Shows
See stories by Robyn Doyon-Aitken
Chef Plum
Host of Seasoned and Restaurant Road Trip.
See stories by Chef Plum
Catie Talarski
Catie Talarski is Senior Director of Storytelling and Radio Programming at Connecticut Public.
See stories by Catie Talarski
Meg Dalton
Meg Dalton is the director of audio storytelling and talk shows for Connecticut Public where she oversees the station’s talk shows and podcasts, including the limited series 'In Absentia'.
See stories by Meg Dalton
Katrice Claudio
Katrice Claudio is a producer of Seasoned.
See stories by Katrice Claudio
Stephanie Stender
Stephanie Stender is a producer of Seasoned.
See stories by Stephanie Stender
Tagan Engel
Tagan Engel is a producer/contributor and guest co-host of Seasoned. She is the founder of The Table Underground radio show, podcast, and website, and is a social justice organizer and trained chef.
See stories by Tagan Engel
Megan Fitzgerald
Meg Fitzgerald is the senior manager of projects and radio programming.
See stories by Megan Fitzgerald
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