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Seasoned is an original radio show and podcast from Connecticut Public Radio that explores our state’s seasonal ingredients and the passionate people who grow and cook our food. Hosted by Connecticut locals, Marysol Castro and Chef Plum, the show shines a light on farmers and food makers from every corner of the state. Inspired by the seasons, each week brings a new crop of stories to tell about food.

Contact Seasoned:

Email the Seasoned producers at Seasoned@ctpublic.org or call (860) 275-7589 Monday-Friday, 9:00 am to 5:00 pm.

Reach our voicemail line at: (860) 275-7589.

Latest Episodes
  • Marina Marchese of Red Bee Honey in Weston explains how honeybees make honey through amazing coordination and communication. Plus, learn about Huneebee Project in New Haven, where the beekeepers are industrious teenagers. And, a local bartender shares a Bee’s Knees cocktail.
  • One of our favorite parts of making Seasoned is YOU, our listeners. Once a month, we open up the phone lines and talk with you about food stuff you’re passionate about: local pizza, apple picking, barbecue, breweries, ice cream. This week, we look back at fun and informative moments from a year of live call-in shows. You really do give the best recommendations. And you ask great questions, too.
  • Come along with us on one of our favorite day trips! It’s feeding time at Connecticut’s Beardsley Zoo in Bridgeport. We talk to zoo educators and animal experts about what our furry, scaly, and feathered friends are eating. We meet an Eastern hellbender, two highly intelligent river otters, and a gorgeous macaw named Newton.
  • We’re sharing ideas and inspiration for celebratory food for outdoor gatherings. Martie Duncan, of Food Network fame talks with us about ways to take the party outside. Plus, we tour the Hummel Bros. hot dog factory and talk to Miki Sudo, Nathan’s Famous Hot Dog Eating Contest champ.
  • Connecticut loves its local ice cream! Eliza Florian, owner of Grassroots Ice Cream in Granby, joins us for a live show celebrating everybody’s favorite frozen summer dessert and listeners shout-out their favorite shops.
  • Summer is here! Now, what to drink? Sommelier Erin Swain shares her top rosé picks and Robert Simonson of the New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&T is always a summer classic.
  • We talk with Top Chef guest judge and James Beard Award nominee Gregory Gourdet about his Haitian heritage, his early life cooking in New York City, sobriety, and his desire to make restaurants safe, inclusive, equitable places to work.
  • We talk with Liz Wluka, Director of Sports Nutrition at UConn, about how athletes fuel their performance with food. Liz also debunks common food myths that’ll help us all make better informed food choices. Plus, conversations with athletes Stevie Brown and Bianca Belair. Stevie is a former NFL player-turned-professional trainer, and Bianca is a superstar in World Wrestling Entertainment, the WWE.
  • Stick your nose outside this weekend, and you’ll likely smell burgers, steak, chicken or ribs cooking in backyards everywhere. This week: We’re live and taking your calls about cooking with fire. Christian Stevenson (aka DJ BBQ), is our guest. He’s the author of Fire Food: The Ultimate BBQ Cookbook and The Burger Book.
  • Lori Cochran-Dougall offers a behind-the-scenes look at the Westport Farmers’ Market and we stroll through the Durham Farmers’ Market as their season kicks off. A local farmer describes market day prep and we talk to Connecticut's commissioner of the Department of Agriculture about what to expect this year—and what to look forward to.