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Chef Rahanna Bisseret Martinez + a personal approach to community gardening

Rahanna Bisseret Martinez was a finalist on Top Chef Junior, and she’s cooked at some of the best restaurants in the world, including Dominique Ansel Bakery, Chez Panisse, Broken Spanish, Emeril's and Tartine Bakery. She’s the author of the cookbook, Flavor + Us. And she’s still in college! Producers Katrice Claudio and Tagan Engel talk with Rahanna about her book, her busy life and her love of food from all over the world.

And, we meet a New Britain family who turned their lawn into a pick-what-you-need garden for their community.

GUESTS:

FEATURED RECIPES:
Concha Scones
Dry-Fried Green Beans
Tie-Dye Berry Paletas

LEARN MORE:
Listen to Leah Penniman of Soul Fire Farm talk with Khalilah Brown-Dean about how Black Americans are reclaiming their relationship with natureon an episode of Disrupted.

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, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Robyn Doyon-Aitken is the Deputy Director of Audio Storytelling and Talk Shows
Catie Talarski is Senior Director of Storytelling and Radio Programming at Connecticut Public.
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'.
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.
Katrice Claudio is a producer of Seasoned.
Stephanie Stender is a producer of Seasoned.
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