Cookbook author Terry Walters discusses her new book, Nourish, as well as the benefits of fermented foods in a gutsy conversation with Chef Plum. Then, Terry turns from guest to contributor and helps us get to know her very good friend, the beloved local baker, Kevin Masse. Small State Provisions, one of our favorite bakeries, is about to go big, everybody! Terry talks with Kevin about his personal journey, and the bakery's evolution from a tiny spot in West Hartford's Gastropark to a brand new second (quite large!) bakery in Avon. Kevin is the embodiment of community spirit. We'll cheer him on and get to know the man behind the once-tiny micro-bakery making some of the best bread in the state.

GUESTS:
Terry Walters: Author of Nourish: Plant-Based Recipes to Feed Body, Mind, and Soul, Eat Clean Live Well, Clean Food, and Clean Start. She’s won multiple awards for her books and was a James Beard Award finalist. (IG @terrywalterscooks) (Terry on Facebook)
Kevin Masse: Baker/owner of Small State Provisions in West Hartford and Avon, Conn. (IG @smallstate) (FB @smallstate)

FEATURED RECIPES:
Watermelon Radish and Sugar Snap Peas
Sweet Potato Pizza with Maitakes
Heirloom Tomato and Millet Tart

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Cookbook author <a href="https://www.terrywalters.net/">Terry Walters</a> discusses her new book, Nourish, as well as the benefits of fermented foods in a gutsy conversation with Chef Plum. Then, Terry turns from guest to contributor and helps us get to know her very good friend, the beloved local baker, Kevin Masse. <a href="https://www.smallstateprovisions.com/">Small State Provisions</a>, <a href="https://www.ctpublic.org/show/seasoned/2022-02-24/baking-tips-every-bread-lover-kneads-from-king-arthur-baking-small-state-provisions-and-wave-hill-breads">one of our favorite bakeries</a>, is about to go big, everybody! Terry talks with Kevin about his personal journey, and the bakery's evolution from a tiny spot in West Hartford's <a href="https://www.thegastropark.com/">Gastropark</a> to a brand new second (quite large!) bakery in Avon. Kevin is the embodiment of community spirit. We'll cheer him on and get to know the man behind the once-tiny micro-bakery making some of the best bread in the state.
GUESTS:
<ul>
<li>Terry Walters: Author of <a href="https://www.terrywalters.net/product/nourish/">Nourish: Plant-Based Recipes to Feed Body, Mind, and Soul</a>,  <a href="https://www.terrywalters.net/product/eat-clean-live-well/">Eat Clean Live Well</a>, <a href="https://www.terrywalters.net/product/clean-food/">Clean Food</a>, and <a href="https://www.terrywalters.net/product/clean-start/">Clean Start</a>. She’s won multiple awards for her books and was a James Beard Award finalist. (IG <a href="https://www.instagram.com/terrywalterscooks/">@terrywalterscooks</a>) (<a href="https://www.facebook.com/profile.php?id=100044260157518">Terry on Facebook</a>)</li>
<li>Kevin Masse: Baker/owner of <a href="https://www.smallstateprovisions.com/">Small State Provisions</a> in West Hartford and Avon, Conn. (IG <a href="https://www.instagram.com/smallstate">@smallstate</a>) (FB <a href="https://www.facebook.com/smallstate">@smallstate</a>)</li>
</ul>
FEATURED RECIPES: <a href="https://content.ctpublic.org/recipes/watermelon-radish-and-sugar-snap-peas/">Watermelon Radish and Sugar Snap Peas</a> <a href="https://content.ctpublic.org/recipes/sweet-potato-pizza-with-maitakes/">Sweet Potato Pizza with Maitakes</a> <a href="https://content.ctpublic.org/recipes/roasted-heirloom-tomato-and-millet-tart/">Heirloom Tomato and Millet Tart</a>
This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera.
Join the conversation on <a href="https://www.facebook.com/ctpublic/">Facebook</a>, <a href="https://twitter.com/wnpr">Twitter</a>, <a href="https://www.instagram.com/ctpublic/">Instagram</a>, and email: <a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>. Seasoned is available as a podcast on <a href="https://podcasts.apple.com/us/podcast/seasoned/id1526131365">Apple Podcasts</a>, <a href="https://open.spotify.com/show/2vvu0dV0ugvCcnyyIAJxiU">Spotify</a>, <a href="https://podcasts.google.com/feed/aHR0cHM6Ly9vbW55LmZtL3Nob3dzL3NlYXNvbmVkL3BsYXlsaXN0cy9wb2RjYXN0LnJzcw">Google Podcasts</a>, <a href="https://www.stitcher.com/show/seasoned">Stitcher</a>, or wherever you get your podcasts. Subscribe and never miss an episode!

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

Advertisement