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 We meet a New Britain family who turned their front lawn into food and flowers for their community. Plus young Chef Rahanna Bisseret Martinez’s first cookbook.
SEASONED from CT Public Radio Richard Myers and Shawn Joseph are two farmers with a mission to grow food, nourish & educate folks, and make a living in Bridgeport, CT.
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.
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.
MAR 12, 2021
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.
