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Time to start planning your holiday meals! A chef in the U.S. Navy shares lessons learned from cooking hundreds of turkeys over the years. Plus, we visit SONO 1420, a local craft distillery incorporating hemp in their spirits. And Jessica Cote of Birch Hill Tavern shares a recipe for a cozy autumn cocktail you’ll want to sip fireside.

Don’t put those grills away yet! Four-time world barbecue champion Myron Mixon answers listener questions about grilling and smoking meat. Featured recipes include Whole Grilled Barbecue Chicken, Smoked Turkey (Hello, Thanksgiving!), and Easy Backyard Brisket.

When you think of farms, you probably think of red barns and fruit trees. This week on Seasoned: A different kind of farming. We talk to two ocean farmers about growing seafood, and chat with Oyster Club’s Dan Meiser about what makes local oysters so special. Plus, Chef Plum explains how to sear scallops perfectly.

We’re exploring everyone’s favorite morning ritual with the help of a few Coffee Nerds, including René Martinez of J. René Coffee Roasters and Kaitlyn O’Keefe of Redding Roasters. We’re also sharing your shout-outs for the best coffee shops in the state and talking to a coffee historian about how coffee changed the world.

Maneet Chauhan is a James Beard Award winning chef, restaurateur, and a judge on Food Network’s Chopped. In her new cookbook, Chaat, she shares recipes from the kitchens, markets, and railways of India. Marysol Castro and Chef Plum talk to Maneet about her book and her mission to reintroduce home cooks to Indian food.