Seasoned producer Katrice Claudio speaks with food writer and cookbook author Nicole A. Taylor about her book Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. Plus, get to know chef Macarena Ludena Jimenez of Coracora in West Hartford. Connecticut Public reporter Maricarmen Cajahuaringa sits down with Macarena to discuss the cultural importance of Peruvian food and celebrate the restaurant’s recent James Beard Award nomination in the “Outstanding Restaurant” category. And, we’re cheering Chef Plum on ahead of the 2023 regional Emmy Awards ceremony. His series Restaurant Road Trip is nominated for three awards.

GUESTS:
Nicole A. Taylor: Author of Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations
Macarena Ludena Jimenez: Head Chef and CEO of Coracora in West Hartford, Conn.

FEATURED RECIPES: 
Southern-ish Potato Salad
Miso Bloody Mary

LOCAL SHOUT OUTS: 
Looking for Black-owned food business to support? Check out Katrice's picks for food and drink lovers who also want an experience:
The Art of Yum
Semilla Cafe + Studio
The Social House

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

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!

Seasoned producer Katrice Claudio speaks with food writer and cookbook author Nicole A. Taylor about her book Watermelon &amp; Red Birds: A Cookbook for Juneteenth and Black Celebrations. Plus, get to know chef Macarena Ludena Jimenez of Coracora in West Hartford. Connecticut Public reporter Maricarmen Cajahuaringa sits down with Macarena to discuss the cultural importance of Peruvian food and celebrate the restaurant’s recent James Beard Award nomination in the “Outstanding Restaurant” category. And, we’re cheering Chef Plum on ahead of the 2023 regional Emmy Awards ceremony. His series <a href="https://www.ctpublic.org/watch/local-programming/restaurant-road-trip">Restaurant Road Trip</a> is nominated for three awards.
GUESTS:
<ul>
<li>Nicole A. Taylor: Author of <a href="https://bookshop.org/p/books/watermelon-and-red-birds-a-cookbook-for-juneteenth-and-black-celebrations-nicole-a-taylor/17494473">Watermelon &amp; Red Birds: A Cookbook for Juneteenth and Black Celebrations</a></li>
<li>Macarena Ludena Jimenez: Head Chef and CEO of <a href="https://www.coracoraeats.com/">Coracora</a> in West Hartford, Conn.</li>
</ul>
FEATURED RECIPES: <a href="https://content.ctpublic.org/recipes/southern-ish-potato-salad/">Southern-ish Potato Salad</a> <a href="https://content.ctpublic.org/recipes/miso-bloody-mary/">Miso Bloody Mary</a> LOCAL SHOUT OUTS: Looking for Black-owned food business to support? Check out Katrice's picks for food and drink lovers who also want an experience: <a href="https://www.theartofyum.com/home">The Art of Yum</a> <a href="https://semilla.cafe/">Semilla Cafe + Studio</a> <a href="https://www.instagram.com/socialhousect/?hl=en">The Social House</a>
This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Maricarmen Cajahuaringa contributed to this episode.
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>

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