Do you smell smoke? It’s our annual live episode celebrating all things grilled, smoked, and barbecued. The pitmaster behind Hindsight Barbecue in Waterbury and West Hartford is our guest for the hour. Plus, local pitmaster Darryl Thomas of Thomas' Smokey Pit Stop in Manchester shares the inspirations behind his recipes and answers your barbecue questions too.

Where is your favorite barbecue joint in the state? Are you a fan of Kansas City, Carolina, Memphis or Texas-style barbecue? We’re gonna make a case for a thing called Connecticut-style barbecue because the pitmasters in our state are on fire.

We want to know where you’re getting your pulled pork, ribs, brisket, smoked sausages, and burnt ends. If it’s covered in sauce or piled high on a tray with slaw and a side of cornbread, we want to hear about it.

GUESTS: 
Jeff Schmidt: Co-owner of Hindsight Barbecue in Waterbury and West Hartford, Conn. (@hindsightbbq)
Darryl Thomas: Owner/pitmaster of Thomas' Smokey Pit Stop, Manchester, Conn. (@thomassmokeypitstop)

Cookbooks that'll up your BBQ game: 
Rodney Scott's World of BBQ by Rodney Scott
Franklin Smoke: Wood. Fire. Food. by Aaron Franklin
Thank You for Smoking by Paula Disbrowe
Ed Mitchell's Barbecue by Ed and Ryan Mitchell with Zella Palmer

Further reading on the history of barbecue:
Black Smoke: African Americans and the United States of Barbecue by Adrian Miller
From Barbycu to Barbecue: The Untold History of an American Tradition by Joseph R. Haynes

Listener shout outs: 
Dog Watch, Mystic, Conn.
Ricky D's Rib Shack, New Haven (Want to see 70 sisters enjoying Ricky's BBQ? Go to Ricky D's Instagram page)
Taino Smokehouse, Middletown and Meriden, Conn.
Sub Edge Farm, Farmington and Avon, Conn. (Not a BBQ shout out, but a local pasture-raised beef, pork, and poultry shout out)

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Gene Amatruda was our technical producer. Our interns are Stacey Addo and Carol Chen.

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

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Do you smell smoke? It’s our annual live episode celebrating all things grilled, smoked, and barbecued. The pitmaster behind <a href="https://www.hindsightbbq.com/">Hindsight Barbecue</a> in Waterbury and West Hartford is our guest for the hour. Plus, local pitmaster Darryl Thomas of <a href="https://thomassmokeypitstop.com/">Thomas' Smokey Pit Stop</a> in Manchester shares the inspirations behind his recipes and answers your barbecue questions too.
Where is your favorite barbecue joint in the state? Are you a fan of Kansas City, Carolina, Memphis or Texas-style barbecue? We’re gonna make a case for a thing called Connecticut-style barbecue because the pitmasters in our state are on fire.
We want to know where you’re getting your pulled pork, ribs, brisket, smoked sausages, and burnt ends. If it’s covered in sauce or piled high on a tray with slaw and a side of cornbread, we want to hear about it.
GUESTS: 
<ul>
<li>Jeff Schmidt: Co-owner of <a href="https://www.hindsightbbq.com/">Hindsight Barbecue</a> in Waterbury and West Hartford, Conn. (<a href="https://www.instagram.com/hindsightbbq/">@hindsightbbq</a>)</li>
<li>Darryl Thomas: Owner/pitmaster of <a href="https://thomassmokeypitstop.com/">Thomas' Smokey Pit Stop</a>, Manchester, Conn. (<a href="https://www.instagram.com/thomassmokeypitstop/">@thomassmokeypitstop</a>)</li>
</ul>
Cookbooks that'll up your BBQ game: <a href="https://bookshop.org/p/books/rodney-scott-s-world-of-bbq-every-day-is-a-good-day-a-cookbook-lolis-eric-elie/15027313">Rodney Scott's World of BBQ</a> by Rodney Scott <a href="https://bookshop.org/p/books/franklin-smoke-wood-fire-food-a-cookbook-jordan-mackay/18727286">Franklin Smoke: Wood. Fire. Food.</a> by Aaron Franklin <a href="https://bookshop.org/p/books/thank-you-for-smoking-fun-and-fearless-recipes-cooked-with-a-whiff-of-wood-fire-on-your-grill-or-smoker-a-cookbook-paula-disbrowe/7279076">Thank You for Smoking</a> by Paula Disbrowe <a href="https://bookshop.org/p/books/ed-mitchell-s-bbq-ryan-mitchell/18829900">Ed Mitchell's Barbecue</a> by Ed and Ryan Mitchell with Zella Palmer Further reading on the history of barbecue: <a href="https://bookshop.org/p/books/black-smoke-african-americans-and-the-united-states-of-barbecue-adrian-miller/17600416">Black Smoke: African Americans and the United States of Barbecue</a> by Adrian Miller <a href="https://bookshop.org/p/books/from-barbycu-to-barbecue-the-untold-history-of-an-american-tradition-joseph-r-haynes/19071251">From Barbycu to Barbecue: The Untold History of an American Tradition</a> by Joseph R. Haynes
Listener shout outs: <a href="https://www.dogwatchcafe.com/mystic">Dog Watch</a>, Mystic, Conn. <a href="https://rickydsribshack.com/">Ricky D's Rib Shack</a>, New Haven (Want to see 70 sisters enjoying Ricky's BBQ? Go to <a href="https://www.instagram.com/ricky_ds_rib_shack/">Ricky D's Instagram page</a>) <a href="https://www.tainosmokehouse.com/">Taino Smokehouse</a>, Middletown and Meriden, Conn. <a href="https://www.subedgefarm.com/">Sub Edge Farm</a>, Farmington and Avon, Conn. (Not a BBQ shout out, but a local pasture-raised beef, pork, and poultry shout out)
This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Gene Amatruda was our technical producer. Our interns are Stacey Addo and Carol Chen.
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://music.amazon.com/podcasts/61d210af-f00b-4b18-bdd3-a5a247cf9c34/seasoned">Amazon Music</a>, <a href="https://tunein.com/podcasts/Food--Cooking-Podcasts/Seasoned-p1353966/">TuneIn</a>, <a href="https://www.listennotes.com/podcasts/seasoned-connecticut-public-radio-bBwFVsl1Q0p/">Listen Notes</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

Connecticut’s BBQ scene is on fire

We’re celebrating a few things at The Port of Call with chef Renee Touponce and bar manager and mixologist, Jade Ayala: Pride Month, a second James Beard Award nomination for Renee and Renee's birthday.

We’re also gonna eat. . .and dance along with the Sea Queens during a drag performance at The Port of Call. It’s a fundraiser for the Human Rights Campaign to protect LGBTQ+ rights – something Renee and Jade are passionate about.

Drag brunches and dinners aren’t usually about the food, but when Renee’s in the kitchen, they’re about the queens and the food. We talk with Renee and Jade about the restaurant’s bi-weekly drag dinner series and how they’re showing up for the LGBTQ+ community through their work.

And, the New Haven Pride Center has moved out of a basement and into a light-filled space on Orange Street. Producer Tagan Engel talks with Bennie Saldana, Support Services Coordinator, about the new space and the center's expanded programs for youth and adults. The new program we’re particularly excited about is the inspiration of ally, Diana Henderson.

Diana cooks and organizes monthly community dinners and bakes a birthday cake so everyone feels celebrated. She’s also known for her “free mom hugs.”

You’ll also hear from community dinner participants describing what it means to them to share a meal with chosen family. New to the area? Attending a dinner is a great way to find connection within the LGBTQ+ community in a dedicated space.

Plus, Chantal Tafari, chef/owner of Likkle Patty Shop in Windsor, makes vegan Jamaican patties that “slap,” and producer Katrice Claudio can’t recommend them highly enough. She talks with Chantal about what makes her patties special and you’ll learn about ackee, the official fruit of Jamaica.

GUESTS: 


Reneé Touponce: Executive Chef at Oyster Club and The Port of Call in Mystic, Conn. (@reneetouponce). Restaurant events.


Jade Ayala: Bar Manager and Beverage Director at both Oyster Club and The Port of Call in Mystic, Conn.


Sea Queen Performers: ft. Dro Lopez Fierce (@drolopezfierce) on Instagram


Bennie Saldana: Support Services Coordinator, New Haven Pride Center (@newhavenpridecenter) also (@bennie.saldana) and (@crystalstarzofficial)


Diana Henderson: Volunteer community dinner cook and co-host. Giver of "free mom hugs"
Attendees of the NHPC Community Dinner (March)


Chantal Tafari: Chef-owner of Likkle Patty Shop, a plant-based Jamaican patty shop and bakery in Windsor, Conn.

BONUS: 
Listen to Where We Live's interview with Juancarlos Soto, Executive Director of the New Haven Pride Center.

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, and Meg Fitzgerald, with help from Francesca Fontanez, Janae Spinato, and Martha Castillo on Social.

Special thanks to everyone in the LGBTQ+ community and their allies who shared their stories with us and allowed us to document their celebrations. 

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

We’re celebrating a few things at The Port of Call with chef Renee Touponce and bar manager and mixologist, Jade Ayala: Pride Month, a second James Beard Award nomination for Renee and Renee's birthday.
We’re also gonna eat. . .and dance along with <a href="https://www.instagram.com/seaqueensct/">the Sea Queens</a> during a drag performance at The Port of Call. It’s a fundraiser for the <a href="https://www.hrc.org/">Human Rights Campaign</a> to protect LGBTQ+ rights – something Renee and Jade are passionate about.
Drag brunches and dinners aren’t usually about the food, but when Renee’s in the kitchen, they’re about the queens and the food. We talk with Renee and Jade about the restaurant’s bi-weekly drag dinner series and how they’re showing up for the LGBTQ+ community through their work.
And, the <a href="https://www.newhavenpridecenter.org/">New Haven Pride Center</a> has moved out of a basement and into a light-filled space on Orange Street. Producer Tagan Engel talks with Bennie Saldana, Support Services Coordinator, about the new space and the center's expanded programs for youth and adults. The new program we’re particularly excited about is the inspiration of ally, Diana Henderson.
Diana cooks and organizes monthly community dinners and bakes a birthday cake so everyone feels celebrated. She’s also known for her “free mom hugs.”
You’ll also hear from community dinner participants describing what it means to them to share a meal with chosen family. New to the area? Attending a dinner is a great way to find connection within the LGBTQ+ community in a dedicated space.
Plus, Chantal Tafari, chef/owner of Likkle Patty Shop in Windsor, makes vegan Jamaican patties that “slap,” and producer Katrice Claudio can’t recommend them highly enough. She talks with Chantal about what makes her patties special and you’ll learn about ackee, the official fruit of Jamaica.
GUESTS: 
<ul>
<li>
Reneé Touponce: Executive Chef at <a href="http://www.oysterclubct.com/">Oyster Club</a> and <a href="https://theportofcallct.com/">The Port of Call</a> in Mystic, Conn. (<a href="https://www.instagram.com/reneetouponce/">@reneetouponce</a>). <a href="https://www.85thdaygroup.com/upcoming-events">Restaurant events</a>.
</li>
<li>
Jade Ayala: Bar Manager and Beverage Director at both <a href="http://www.oysterclubct.com/">Oyster Club</a> and <a href="https://theportofcallct.com/">The Port of Call</a> in Mystic, Conn.
</li>
<li>
Sea Queen Performers: ft. Dro Lopez Fierce (<a href="https://www.instagram.com/drolopezfierce/">@drolopezfierce</a>) on Instagram
</li>
<li>
Bennie Saldana: Support Services Coordinator, <a href="https://www.newhavenpridecenter.org/">New Haven Pride Center</a> (<a href="https://www.instagram.com/newhavenpridecenter/">@newhavenpridecenter</a>) also (<a href="https://www.instagram.com/bennie.saldana/">@bennie.saldana</a>) and (<a href="https://www.instagram.com/crystalstarzofficial/?utm_source=ig_embed&amp;ig_rid=76526248-ade5-438a-b720-eb587ef565ff">@crystalstarzofficial</a>)
</li>
<li>
Diana Henderson: Volunteer community dinner cook and co-host. Giver of "free mom hugs"
</li>
<li>Attendees of the NHPC Community Dinner (March)</li>
<li>
Chantal Tafari: Chef-owner of <a href="https://www.instagram.com/likklepattyshop">Likkle Patty Shop</a>, a plant-based Jamaican patty shop and bakery in Windsor, Conn.
</li>
</ul>
BONUS:  Listen to <a href="https://www.ctpublic.org/show/where-we-live/2024-06-13/like-home-to-me-examining-the-important-role-pride-centers-play">Where We Live's interview with Juancarlos Soto</a>, Executive Director of the New Haven Pride Center. This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, and Meg Fitzgerald, with help from Francesca Fontanez, Janae Spinato, and Martha Castillo on Social.
Special thanks to everyone in the LGBTQ+ community and their allies who shared their stories with us and allowed us to document their celebrations. 
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 celebrates Pride

Janusz Domagala is one of your favorite bakers from The Great British Bake Off, or The Great British Baking Show, as it’s known here in the U.S. We were cheering for him right through to the semi-finals of Season 13 in 2022.

This hour, Janusz talks about his debut cookbook, Baking with Pride. Plus, he describes the joy of baking in the Bake Off tent, the importance of showing up as his authentic self, and how some of the recipes in his book honor LGBTQ+ history.

Plus, we talk with a Middletown teacher about her very cool summer gig. Valerie Zimmer and her 7-year-old step-daughter, Mia, are giving Mr. Softee a run for his money this summer.

GUESTS: 


Janusz Domagala: Beloved former contestant on The Great British Bake Off and the author of Baking with Pride. (@januszbakes)


Valerie Zimmer and Mia: Valerie is the owner of Mama Mia's Ice Cream Truck and a student engagement specialist at Beman Middle School in Middletown, Conn. Mia is Valerie's stepdaughter and the inspiration for the ice cream truck (she's also the ice cream truck "boss." (@mamamiasicecreamtruck) on Facebook



FEATURED RECIPES: 

World Pride Cake
Date Night Brownies
Polish Honey Cake 

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Sabrina Herrera, Francesca Fontanez, Katherine Jimenez, and Martha Castillo on Social. 

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

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Janusz Domagala is <a href="https://thegreatbritishbakeoff.co.uk/bakers/janusz/">one of your favorite bakers from The Great British Bake Off</a>, or The Great British Baking Show, as it’s known here in the U.S. We were cheering for him right through to the semi-finals of Season 13 in 2022.
This hour, Janusz talks about his debut cookbook, Baking with Pride. Plus, he describes the joy of baking in the Bake Off tent, the importance of showing up as his authentic self, and how some of the recipes in his book honor LGBTQ+ history.
Plus, we talk with a Middletown teacher about her<a href="https://www.facebook.com/profile.php?id=61558575535056"> very cool summer gig</a>. Valerie Zimmer and her 7-year-old step-daughter, Mia, are giving Mr. Softee a run for his money this summer.
GUESTS: 
<ul>
<li>
Janusz Domagala: Beloved former contestant on The Great British Bake Off and the author of <a href="https://bookshop.org/p/books/baking-with-pride-janusz-domalga/20589220?ean=9781922616951">Baking with Pride</a>. (<a href="https://www.instagram.com/januszbakes/?hl=en">@januszbakes</a>)
</li>
<li>
Valerie Zimmer and Mia: Valerie is the owner of <a href="https://www.facebook.com/p/Mama-Mias-Ice-Cream-Truck-61558575535056/?paipv=0&amp;eav=AfZm-2NJGPArQ5HPJwhoWjyI-Uc984zBLoRbmpabEm7hmegU4UVQZ_YRvfp1NuG-c9w&amp;_rdr">Mama Mia's Ice Cream Truck</a> and a student engagement specialist at Beman Middle School in Middletown, Conn. Mia is Valerie's stepdaughter and the inspiration for the ice cream truck (she's also the ice cream truck "boss." (<a href="https://www.facebook.com/profile.php?id=61558575535056">@mamamiasicecreamtruck</a>) on Facebook
 
</li>
</ul>
FEATURED RECIPES: 
<a href="https://content.ctpublic.org/recipes/world-pride-cake/">World Pride Cake</a> <a href="https://content.ctpublic.org/recipes/date-night-brownies/">Date Night Brownies</a> <a href="https://content.ctpublic.org/recipes/polish-honey-cake/">Polish Honey Cake </a>
This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Sabrina Herrera, Francesca Fontanez, Katherine Jimenez, and Martha Castillo on Social. 
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://music.amazon.com/podcasts/61d210af-f00b-4b18-bdd3-a5a247cf9c34/seasoned">Amazon Music</a>, <a href="https://tunein.com/podcasts/Food--Cooking-Podcasts/Seasoned-p1353966/">TuneIn</a>, <a href="https://www.listennotes.com/podcasts/seasoned-connecticut-public-radio-bBwFVsl1Q0p/">Listen Notes</a>, or wherever you get your podcasts. Subscribe and never miss an episode.

Recipes and stories from The Great British Baking Show's Janusz Domagala

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.


Chrissy Tracey:Food content creator and author of Forage & Feast (@eatwithchrissyy) on Instagram


Kathy Shea Mormino: (aka The Chicken Chick): Founder of The Chicken Chick, a platform to connect, educate, and share an appreciation for keeping chickens as pets with chicken enthusiasts worldwide. She’s the author of The Chicken Chick’s Guide to Backyard Chickens: Simple Steps For Healthy, Happy Hens. Kathy is @TheChickenChick) on Facebook and (@thechickenchick) on Instagram.

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 Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

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 &amp; 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.
<ul data-pm-slice="3 3 []">
<li>
<a href="https://www.eatwithchrissy.com/">Chrissy Tracey</a>: Food content creator and author of <a href="https://bookshop.org/p/books/forage-feast-recipes-for-bringing-mushrooms-wild-plants-to-your-table-a-cookbook-chrissy-tracey/21111219?ean=9781984862242">Forage &amp; Feast </a> (<a href="https://www.instagram.com/eatwithchrissyy/?hl=en">@eatwithchrissyy</a>) on Instagram
</li>
<li>
Kathy Shea Mormino: (aka <a href="https://the-chicken-chick.com/">The Chicken Chick</a>): Founder of The Chicken Chick, a platform to connect, educate, and share an appreciation for keeping chickens as pets with chicken enthusiasts worldwide. She’s the author of <a href="https://www.amazon.com/Chicken-Chicks-Guide-Backyard-Chickens/dp/0760352429/ref=tmm_pap_swatch_0?_encoding=UTF8&amp;qid=&amp;sr=">The Chicken Chick’s Guide to Backyard Chickens: Simple Steps For Healthy, Happy Hens.</a> Kathy is <a href="https://www.facebook.com/TheChickenChick">@TheChickenChick</a>) on Facebook and (<a href="https://www.instagram.com/thechickenchick/?hl=en">@thechickenchick</a>) on Instagram.
</li>
</ul>
FEATURED RECIPES: <a href="https://content.ctpublic.org/recipes/strawberry-knotweed-toaster-tarts/">Strawberry Knotweed Toaster Tarts</a> <a href="https://content.ctpublic.org/recipes/wild-mint-mojitos/">Wild Mint Mojitos</a> <a href="https://content.ctpublic.org/recipes/lobster-mushroom-rolls/">Lobster Mushroom Rolls</a> 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 <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://music.amazon.com/podcasts/61d210af-f00b-4b18-bdd3-a5a247cf9c34/seasoned">Amazon Music</a>, <a href="https://tunein.com/podcasts/Food--Cooking-Podcasts/Seasoned-p1353966/">TuneIn</a>, <a href="https://www.listennotes.com/podcasts/seasoned-connecticut-public-radio-bBwFVsl1Q0p/">Listen Notes</a>, or wherever you get your podcasts. Subscribe and never miss an episode.

Connecticut’s BBQ scene is on fire

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