Our Host, Tagan Engel co-hosted Seasoned on WNPR/CT Public featuring: Koshersoul Book from Michael Twitty - Black Jewish Queer Culinary Historian, Selene Tepatzi of Atticus Bakery on their Rosca de Reyes Mexican Three Kings Day bread, and Ony Obiocha & Adam Bitker on natural wines and @PalmWineUS meet ups.
A story short with Sandra and Miguel Pittman owners of Sandra's Next Generation Soul Food Restaurant in New Haven, CT. They share on their 32+ year journey as restauranteurs, being pillars in their community, and the family legacy they have fostered.
A story short with Ms. Kim, owner of the oldest Asian market in New Haven, CT where she's been running this neighborhood institution with her personal touch for groceries, cooking and community since 1985. She shares on her past, present, and hopes for the future.
A story short with Shilmat & Wub Tessema on serving up traditional Ethiopian food and culture at their restaurant since 1999 plus the 24/7 demands of the kitchen and raising a family of three (now grown) children.
Owners Miguel Xicohtencatl & Cecilia Serrano share on their journey to create this delicious Mexican fruit, juice, and take-out shop in the Fair Haven neighborhood of New Haven, CT.
A story short with Elisha Hazel & Qulen Wright, owners of Caribbean Style Vegan restaurant in New Haven, CT. Sharing their passion for serving up life-giving Ital food with local ingredients, and learning the business ropes along the way.
A story short with Francisco Mendez and Zenaida Muñoz on their experiences running their multiple Portabello Latin Food carts together with brother Carlos Mendez. They share on their evolution from cooks to cart owners, the Colombian style arepas they’re famous for, and what it’s like working out in the elements.
Digging into farm and food worker led organizing that’s multi-sector, multi-racial and has the power to transform our food system by prioritizing people and the planet. With guest Navina Khanna.
Melanie Allen, Program Director with The Black Farmer Fund speaks about their emerging and transformative investing practices for supporting Black farmers and food entrepreneurs.
Digging a little deeper into this Jewish festival of lights with rabbi in training May Ye; Illuminating injustices, sparking change, creating ritual with connections for Jews of Color, her journey and identity from secular Chinese American Jew into the rabbinate, and there's a little food talk too.
We love applesauce with latkes, but when kitchen inspiration hits, we do not deny. This tart apple slaw is a great match for some wonderfully fried latkes
Youth leaders Jeremy Cajigas and Jamila Washington of the Citywide Youth Coalition in New Haven, CT share their perspectives on organizing protests for liberation and black lives, defunding police, anti-racist organizing, and the importance of music and dance in the fight for freedom and #BlackJoy.
Chef, Urban Planner, and Black foodways sustainer Adrian Lipscombe shares on the Juneteenth holiday past and present, her move from Texas to Wisconsin, and the importance of rooting her restaurant in community.
CT Chefs Avi Sazpiro of Roia Restaurant, Raquel Rivera of A Pinch of Salt Culinary Education & Catering Company, and Chef Aaron Lee of Yale University Dining & Heartfelt Catering speak to the many ways this pandemic is impacting their work and communities.
A one bowl wonder of a cake. No eggs, butter, or milk needed and it’s super delicious.
Some tips to make cooking in quarantine a little easier. Includes info on prepping food for the week, 4 ways to cook dry beans, roasting veggies, green sauces, and more.
Quick and delicious recipes to make cooking up more beans really easy. From a 10 second sauce to DIY Bean Burgers, these real life bean meals are straight from our quarantine kitchen to yours.
Insights on the impacts of the Covid-19 pandemic from a wholesale produce distributor, an urban farmer / food justice educator, and tips on cooking in quarantine.. With guests Maria Desarbo of Carbonella & Desarbo’s , Disha Patel of Common Ground High School & Urban Farm , and host Tagan Engel.
Fab culinary duo Liz Alpern & Jeffery Yoskowitz of The Gefilteria sit down (pre Covid-19 quarantine) to nosh and kibbitz about old family recipes, the wide spectrum of Jewish ethnic cuisines, Asha-normativity, producing tons of great gefilte fish each year, liberation stories, and passover traditions.
Chef, activist, and author Bryant Terry on his newest plant-based cookbook Vegetable Kingdom - cooking for his kids - uplifting Black and Asian food traditions - and collective actions to transform our "messed up food system".
