SeasonedSeasoned

Chrissy Tracey’s debut cookbook, plus The Chicken Chick, Kathy Shea Mormino

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Seasoned

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  
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Vegan chef Chrissy Tracey sits down with producer Tagan Engel to talk about the basics of foraging and how to incorporate wild plants and mushrooms into delicious meals. They discuss recipes for "lobster" rolls, Chrissy's riff on strawberry Pop Tarts, bagel sandwiches with carrot lox, and herby drinks from Chrissy's debut book, Forage & Feast.

Plus, backyard chicken keeping expert Kathy Shea Mormino describes realities of caring for the only pet that gives us food, backyard chickens. Interested in keeping chickens? Listen to this episode first.

FEATURED RECIPES:
Strawberry Knotweed Toaster Tarts
Wild Mint Mojitos
Lobster Mushroom Rolls

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Our Social team also includes Francesca Fontanez, Martha Castillo
and Janae Spinato.

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

Seasoned is available as a podcast on Apple PodcastsSpotifyAmazon MusicTuneInListen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

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Seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that e 
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