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Anna Francese Gass is the author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Anna’s mother, an immigrant from Italy, is a phenomenal scratch cook. And although Anna trained at the French Culinary Institute and immersed herself in the world of food and recipe testing, she was embarrassed to admit that she didn't know how to make her mother’s meatballs. Heirloom Kitchen documents Anna’s effort to capture and master her mother’s unwritten recipes, as well as the treasured recipes of women from all over the world who resettled in America. It was a delicious and uplifting experience. Also this hour, a conversation with the women of Sanctuary Kitchen in New Haven. We’ll talk to Co-founder Sumiya Khan, Culinary Coordinator Carol Byer-Alcorace, and Sanctuary Kitchen Chef Rawaa Ghazi.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Anna Francese Gass - Author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women
Sumiya Khan – Co-founder of Sanctuary Kitchen in New Haven, Conn.
Rawaa Ghazi – Chef at Sanctuary Kitchen in New Haven, Conn.
Carol Byer-Alcorace – Culinary coordinator at Sanctuary Kitchen in New Haven, Conn.

Features Recipes:
Gina's Brodo di Mama e Polpette (Meatballs with Tomato Sauce)
Safoi's Chicken Tagine
Maria's Sancocho (Meat Stew)

<a href="http://www.annasheirloomkitchen.com/">Anna Francese Gass</a> is the author of <a href="https://www.indiebound.org/book/9780062844224">Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women</a>. Anna&rsquo;s mother, an immigrant from Italy, is a phenomenal scratch cook. And although Anna trained at the French Culinary Institute and immersed herself in the world of food and recipe testing, she was embarrassed to admit that she didn't know how to make her mother&rsquo;s meatballs. Heirloom Kitchen documents Anna&rsquo;s effort to capture and master her mother&rsquo;s unwritten recipes, as well as the treasured recipes of women from all over the world who resettled in America. It was a delicious and uplifting experience. Also this hour, a conversation with the women of <a href="https://www.sanctuarykitchen.org/">Sanctuary Kitchen</a> in New Haven. We&rsquo;ll talk to Co-founder Sumiya Khan, Culinary Coordinator Carol Byer-Alcorace, and Sanctuary Kitchen Chef Rawaa Ghazi.
Join the conversation on&nbsp;<a href="https://www.facebook.com/ctpublic/">Facebook</a>,&nbsp;<a href="https://twitter.com/wnpr">Twitter</a>,&nbsp;<a href="https://www.instagram.com/ctpublic/">Instagram</a>, and&nbsp;<a href="mailto:seasoned@ctpublic.org">email</a>&nbsp;at&nbsp;<a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>.
Robyn Doyon-Aitken and Catie Talarski produced this show.
Guests: Anna Francese Gass - Author of <a href="https://www.indiebound.org/book/9780062844224">Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women</a> Sumiya Khan &ndash; Co-founder of <a href="https://www.sanctuarykitchen.org/">Sanctuary Kitchen</a> in New Haven, Conn. Rawaa Ghazi &ndash; Chef at Sanctuary Kitchen in New Haven, Conn. Carol Byer-Alcorace &ndash; Culinary coordinator at Sanctuary Kitchen in New Haven, Conn.
Features Recipes: <a href="https://ctpublic.org/recipes/ginas-brodo-di-mama-e-polpette-meatballs-with-tomato-sauce/">Gina's Brodo di Mama e Polpette (Meatballs with Tomato Sauce)</a> <a href="https://ctpublic.org/recipes/safois-chicken-tagine/">Safoi's Chicken Tagine</a> <a href="https://ctpublic.org/recipes/marias-sancocho-meat-stew/">Maria's Sancocho (Meat Stew)</a>

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>

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