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.
Koshersoul, Rosca de Reyes bread & Palm Wine US - Natural Wines
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.
Sandra's Next Generation Soul Food - Telling Their Story
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.
Oriental Pantry - Telling Their Story
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.
Lalibela Ethiopian Restaurant - Telling Their Story
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.
Cositas Deliciosas - Telling Their Story
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.
Caribbean Style Vegan - Telling Their Story
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.
Portabello Latin Food Cart - Telling Their Story
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.
Building Power for Change w/ HEAL Food Alliance
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.
MAR 12, 2021
The Black Farmer Fund & Reparative Investing
Melanie Allen, Program Director with The Black Farmer Fund speaks about their emerging and transformative investing practices for supporting Black farmers and food entrepreneurs.
Shining a Light on Hanukkah with May Ye
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.
Latkes w/ Apple Pomegranate Slaw
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 Leading Protests for Black Lives & Police Abolition
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.
Juneteenth and Black Foodways with Adrian Lipscombe
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.
3 Chefs - 3 Perspectives on the Covid Shutdown
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.
Best Chocolate Cake (no eggs, milk, or butter and you wouldn’t know it!)
A one bowl wonder of a cake. No eggs, butter, or milk needed and it’s super delicious.
Cooking In Quarantine
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.
8 Easy Bean Recipes
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.
Our Food in the Time of Quarantine: 3 Perspectives
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.
APR 17, 2020
APR 17, 2020
The Gefilteria Crew on Passover & Reimagining Ashkenazi Foods
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.