In the hills of Connecticut’s northwest corner, Ray meets artist and musician Jasmine Bailey, Bantam Tileworks co-owners Darin Ronning and Travis Messinger, and choreographer, author, movement educator, and therapist for humans and horses Paula Josa-Jones.
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Apple Season: Favorite Local Orchards, Cider Donuts + More
Where is your favorite local apple orchard? Who makes the best apple cider donuts? Should a tart apple like the Sierra Beauty star in your pie—or should you go for a sweet variety, like Golden Delicious? Amy Traverso, author of The Apple Lover’s Cookbook is our guest. Amy shares apple recipes, apple pie tips, and a savory apple supper.
How to Sear Scallops + Ocean Farming in Connecticut
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.
The Icons From Bloodroot + Melissa Clark’s Tips For Eating Less Meat
This week: our conversation with Selma Miriam and Noel Furie, the cooks at Bloodroot, a feminist restaurant in Bridgeport that’s been serving vegetarian meals for more than 40 years. We also check in with two local chefs about how they’re doing at this phase of the pandemic, and get tips from New York Times columnist Melissa Clark for eating less meat and dairy.
Let’s Do Lunch: Tips For Parents + How Are We Feeding Students?
We get tips from Diane Morrisey, a mom of six, about making school lunches kids actually want to eat. Chef Plum checks in with Dan Giusti, the chef transforming lunches in New London public schools, and Mayor Justin Elicker responds to a mom’s experience trying to access meals for a child with multiple food allergies.