We’re exploring the food of Puerto Rico with chef María Mercedes Grubb joining from San Juan and writer and professor of food studies, Von Diaz. Von’s cookbook, Coconuts & Collards, is a beautiful expression of the island. Maria and Von help us understand the context behind a cuisine that endures despite a legacy of colonialism and a very complex food system. Also this hour, listeners share their connections to the food of the island.

GUESTS:
Chef María Mercedes Grubb: Executive chef at Taberna Medalla and Bar Catedral at the Decanter Hotel in San Juan, Puerto Rico
Von Diaz: Writer, documentarian, and professor of Food Studies at the University of North Carolina, Chapel Hill. Von is the author of Coconuts & Collards: Recipes from Puerto Rico to the Deep South.

FEATURED RECIPES: 
Costillas de Cerde con Salsa BBQ de Guayaba (Pork Ribs with Guava BBQ Sauce)
Mami’s Bizcocho de Ron (Mami’s Rum Cake)
Rosé Sangria

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. 

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!

We&rsquo;re exploring the food of Puerto Rico with chef Mar&iacute;a Mercedes Grubb joining from San Juan and writer and professor of food studies, Von Diaz. Von&rsquo;s cookbook,&nbsp;Coconuts &amp; Collards, is a beautiful expression of the island. Maria and Von help us understand the context behind a cuisine that endures despite a legacy of colonialism and a very complex food system. Also this hour, listeners share their connections to the food of the island.
GUESTS:
<ul>
<li>Chef Mar&iacute;a Mercedes Grubb:&nbsp;Executive chef at&nbsp;<a href="https://www.instagram.com/tabernamedalla/?hl=en">Taberna Medalla</a>&nbsp;and&nbsp;<a href="https://www.facebook.com/barcatedralvsj/">Bar Catedral</a>&nbsp;at the Decanter Hotel in San Juan, Puerto Rico</li>
<li><a href="https://www.vondiaz.com/">Von Diaz</a>:&nbsp;Writer, documentarian, and&nbsp;<a href="https://americanstudies.unc.edu/von-diaz/">professor of Food Studies</a>&nbsp;at the University of North Carolina, Chapel Hill. Von is the author of&nbsp;<a href="https://www.indiebound.org/book/9780813056654">Coconuts &amp; Collards: Recipes from Puerto Rico to the Deep South</a>.</li>
</ul>
FEATURED RECIPES: <a href="https://content.ctpublic.org/recipes/costillas-de-cerde-con-salsa-bbq-de-guayaba/">Costillas de Cerde con Salsa BBQ de Guayaba (Pork Ribs with Guava BBQ Sauce)</a> <a href="https://content.ctpublic.org/recipes/mamis-bizcocho-de-ron-mamis-rum-cake/">Mami&rsquo;s Bizcocho de Ron (Mami&rsquo;s Rum Cake)</a> <a href="https://content.ctpublic.org/recipes/rose-sangria/">Ros&eacute; Sangria</a>
This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. 
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>

Seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.

For more, visit ctpublic.org/seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>