All in PODCAST
How communities are restoring Long Island Sound one shell at a time. Recorded live at the International Festival of Arts & Ideas, we hear from shellfish farmers Chief Sagamore Buddy Pocknett of the Mashpee Wampanoag Tribe and Beth Simonds of Stonington Farms Shellfish & Tim Macklin of CORR (Collective Oyster Recycling & Restoration) about how local aquaculture, indigenous stewardship and community shell recycling are working hand in hand to restore one of our most treasured waterways.
Chef's Emily Mingrone, Damon Sawyer, and Arturo Franco Camacho in a roundtable discussion on sourcing ingredients, the values and creativity that drive their kitchens, and the people that make it all possible. Recorded live at the 2026 International Festival of Arts and Ideas as part of the Sustainable Kitchens/Thriving Oceans event series.
Chef, activist, artist and author Bryant Terry on his 5th book, Vegetable Kingdom - cooking for his kids - uplifting Black and Asian food traditions - and collective actions to transform our "messed up food system". A show from our archives, first aired in 2020.
Tim Macklin & Todd Koehnke of CORR: Collective Oyster Recycling and Restoration and Kim Granbery a wild oyster farmer and owner of Leetes Island Oysters share about their work to return oysters to Long Island Sound. This farming and stewardship work helps to rebuild habitat, filter water, prevent erosion, and cultivate biodiversity as well as a love of oysters and our ocean and water ways.
Soraya Hosni, a French-Tunisian social entrepreneur, olive oil sommelier, farmer and environmental anthropologist, speaks on the many creative ways she has worked to uplift Tunisian olive oil to help return profits to farmers and preserve heritage farming practices in one of the world’s largest and least recognized olive oil producing countries!
Hood Farmer Rob gushes on his love of growing mushrooms indoors and out and even making cultures in the lab. He shares on his educational offerings for low cost, accessible techniques and knowledge building for BIPOC fungi farmers.
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.
Indonesian Chef and Farmer Ria Ibrahim shares on building loving relationship with soybeans through a multitude of methods to preserve and enjoy these sacred beans including as miso, tofu, and soy milk. As Farm to Table Director at Soul Fire Farm Ria brings deep cultural connections, love and spirit into her work to preserve the harvest for community, cook for programs, and teach cooking and foraging. She shares on all this as well as her journey to learn plants and fungus in a new land and passing on this love and knowledge to her daughter.
Mashpee Wampanoag seedkeeper and founder of Corn Sister Circle, Lauren Sun Turtle Peters speaks on reuniting seeds, people, land, water, and traditions as practices for community building and healing from hundreds of years of colonialism.
Awe inspiring stories of an OBGYN committed to respecting women and their bodies for over 40 years in ways that contributed to changing standards of medical care one surgery and birth at a time.
First aired in 2019. Leah Penniman of Soul Fire Farm on her pivotal book Farming While Black, the Afro-Indigenous roots of sustainable agriculture and the work of supporting Black folks and other people of color in finding liberation on land. Plus Taina Asili’s 2025 Fever Pitch Pilgrimage and Song Tour for climate and social action.
Meg Fama of The Farm Belly and Raquel Rivera of A Pinch of Salt are two long-time food business owners showing us what successful women-owned businesses can look like all while supporting local farmers and entrepreneurs and building community around food. They share how and why they do what they do and the evolution of their businesses over the years.
Mohammed Alqurnah, an agronomist, entomologist and beekeeper living in the Palestinian city of Bethlehem and Hana' Maaiah, a farmer and beekeeper of Jordanian and Palestinian descent share about their love of these beautiful honey producing creatures, the realities of living and keeping bees under Israeli occupation, as well as the impacts of war, genocide and the climate crisis on bees - the pollinators we humans need to survive.
Growing food in the city is also an opportunity to grow community and healing in more ways than one. Farmer D of Rootlife - an urban farmer and educator, and Plant-based Cook Briana McLean or By Brimarie talk about community farms, afro-indigenous practices and food as medicine and liberation.
Passionate policy advocates decipher food security and a farmland access bills both up for a vote in CT this spring & let us know how (and why) to get involved. Guests include Reggy St Fortcolin of Fridgeport and the Liberated Land Cooperative, Chelsea Gazillo of Working Lands Alliance and American Farmland Trust, and James Albis of Graff Public Solutions and a former State Representative for District 99.
Cara Santino of CitySeed in New Haven, CT and Katrice Claudio of ReSET in Hartford share on the skills and tools they use to support food business start-ups and give them a leg up on their delicious but challenging journeys.
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 experience and learn about this very special Eritrean coffee ceremony hosted by Farha Abubaker.
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.
SEASONED from CT Public Radio Vegan chef Chrissy Tracey sits down with producer Tagan Engel to talk about the basics of foraging and how to incorporate wild plants and mushrooms into delicious meals. They discuss recipes for "lobster" rolls, Chrissy's riff on strawberry Pop Tarts, bagel sandwiches with carrot lox, and herby drinks from Chrissy's debut book, Forage & Feast.
