All tagged food
Go behind the scenes with Host Tagan Engel’s family as they speak on the themes of this show: food, radical love and creative social justice which are also big themes in their family. Guests Enroue Onigbonna Halfkenny, Ayo & Tomitsela Engel-Halfkenny share their varied experiences of being a progressive, multi-racial, multi-faith, and socially engaged family at this pivotal time in their lives.
SEASONED from CT Public Radio Sibling co-owners talk about and their mission in community building through coffee and their specialty, traditional Yemeni chai.
SEASONED from CT Public Radio We take a walk in the forest to visit the maple sugar operation with Jeremy Whipple, ED of Agriculture for the Mashantucket Pequot Tribal Nation.
SEASONED from CT Public Radio We talk with James Beard Award-winning chef JJ Johnson about his new book, The Simple Art of Rice.
SEASONED from CT Public Radio Connecticut residents talk about the cookies that are special to them, either because of a cultural tradition, holiday or just because they love it. You’ll hear about treasured alfajores, anisette cookies, gingerbread, rugelach, Norwegian krumkake and more. We also learn about the cookies (and the bakers) of Sanctuary Kitchen in New Haven.
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.
SEASONED from CT Public Radio NY Times food editor and chef Yewande Komolafe on her love story to Nigerian cuisine in her first cookbook. Plus a trip to Reservoir Community Farm in Bridgeport, CT.
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
