All tagged Seasoned

Regenerative Farming with Farmer Réene Giroux

SEASONED from CT Public Radio Organic horticulturist and farmer, Renée Giroux, of Earth’s Palate Farm in Warren talks about her approach to organic farming, Korean natural farming and Shumei farming, and shares her experiences as a young farmer working with Sal Gilberte of Gilbertie's Organics and the late chef, David Bouley in New York. Renée also explains the role small family farms play in offsetting climate change, and she talks about the ways the NW CT Food Hub connects farmers with customers like schools, chefs and food pantries.

The Gift of Buffalo Creek Squash

SEASONED from CT Public Radio Tagan Engel speaks with Hi’ilei Hobart, a professor of Native and Indigenous Studies at Yale, and Rebecca Salazar, a student seed keeper with the Yale Native American Cultural Center and the Yale Sustainable Food Project. They spoke at the Yale farm about their adventure this year - growing and saving seeds of the special Haudenosaunee Buffalo Creek squash. These two indigenous women also speak about the importance they feel in connecting with indigenous and ancestral foods such as the three sisters: beans, corn and squash - to counter the challenges of colonization.

Chef Sherry Pocknett & Rachel Sayet

SEASONED from CT Public Radio This hour, Rachel Sayet, an Indigenous educator and member of the Mohegan Tribe, talks with James Beard Award winner Chef Sherry Pocknett , who is a member of the Mashpee Wampanoag Tribe, about her restaurants Sly Fox Den Too, which is in Charlestown, RI., as well as the restaurant she hopes to launch in Connecticut. Sherry also describes what it felt like to win the James Beard Award.

CT’s Best Ice Cream Spots

SEASONED from CT Public Radio This hour, we get the scoop on some of the state’s best ice cream shops from two people devoted to local ice cream. We talk with Craig Behun, the ice cream lover behind the Instagram @cticecreamtour and Shahan Kukreja of Micro Creamery. Since 2015, Craig’s been posting about his adventures trying ice cream shops all over the state. And Shahan takes the micro brewery concept and applies it to ice cream. You’ll find more than 70 local ice cream flavors in the shop.

Chocolate Bars You Can Feel Good About Buying

SEASONED from CT Public Radio In between bites, Tagan Engel and Westport chocolatier Aarti Khosla recommend ethically made store-bought bars you can feel good about buying. It's a tough job, but somebody's gotta do it. Tagan prefers a tall, thin Theo, and both agree it has a good snap. One of Aarti's top picks is from Tony's Chocolonely, one of the original chocolate makers working toward a 100% exploitation free chocolate.