Nothing quite says summer like a beautiful ripe tomato, and in our region, we love our tomatoes. This week on Seasoned, we talk to husband-and-wife tomato farmers Trout and Jennifer Gaskins about growing their many varieties of tomatoes on the farm. We also talk to horticulture scientist Harry Klee about his mission to sequence the genomes of hundreds of tomatoes in order to breed flavor back into the fruit. Plus, the chef and owner of Tony D’s in New London shares a family recipe.

Guests:
Trout and Jennifer Gaskins: Farmers/owners of Farming 101 in Newtown, Conn.
Dr. Harry Klee: Professor for the Department of Horticultural Sciences at the University of Florida. Dr. Klee led the team whose research on producing a tastier tomato was published in the journal Science.
Anthony D’Angelo: Chef/owner of Tony D’s in New London, Conn.

This show was produced by Robyn Doyon-Aitken and Catie Talarski, with help from Carmen Baskauf.

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!

This show originally aired in August, 2021.

Nothing quite says summer like a beautiful ripe tomato, and in our region, we love our tomatoes. This week on Seasoned, we talk to husband-and-wife tomato farmers Trout and Jennifer Gaskins about growing their many varieties of tomatoes on the farm. We also talk to horticulture scientist Harry Klee about his mission to sequence the genomes of hundreds of tomatoes in order to breed flavor back into the fruit. Plus, the chef and owner of Tony D’s in New London shares a family recipe.
Guests:
<ul>
<li>Trout and Jennifer Gaskins: Farmers/owners of <a href="https://www.facebook.com/brushyhill/">Farming 101</a> in Newtown, Conn.</li>
<li>Dr. Harry Klee: Professor for the Department of Horticultural Sciences at the University of Florida. Dr. Klee led the team whose research on producing a tastier tomato <a href="https://science.sciencemag.org/content/355/6323/391">was published in the journal Science</a>.</li>
<li>Anthony D’Angelo: Chef/owner of <a href="https://www.tonydsnl.com/">Tony D’s</a> in New London, Conn.</li>
</ul>
This show was produced by Robyn Doyon-Aitken and Catie Talarski, with help from Carmen Baskauf.
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!
This show originally aired in August, 2021.

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

Garden genomes: Can science produce a better tasting tomato? Plus, we visit a local tomato farm

Organic horticulturist and farmer, Renée Giroux, of Earth’s Palate Farm in Warren talks about her approach to organic farming, Korean natural farming and Shumei farming, and shares her experiences as a young farmer working with Sal Gilberte of Gilbertie's Organics and the late chef, David Bouley in New York. Renée also explains the role small family farms play in offsetting climate change, and she talks about the ways the NW CT Food Hub connects farmers with customers like schools, chefs and food pantries.

And, cook and recipe developer Susan Spungen (above) will get you excited about spring cooking. Fun fact: Susan was the culinary consultant on the films Julie & Julia, It's Complicated and Eat, Pray, Love. She’s the author of the cookbook, Veg Forward.

Plus, Karyn Bigelow (below), the founder of Beekeeping While Black, a virtual platform for building a community for Black Beekeepers in the U.S., talks about her beekeeping experience and what motivated her to start the platform. Karyn also describes the mental health benefits of engaging with nature and beekeeping.

GUESTS:


Renée Giroux: Organic horticulturist and farmer, co-owner of Earth’s Palate Farm in Warren, Conn. (@nourishingplants) (@warrengrown)


Susan Spungen: Author of Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate. (@susanspungen)


Karyn Bigelow: founder of Beekeeping While Black. (@Beekeeping.While.Black)

FEATURED RECIPES: 

Bucatini with Pea Pesto, Ricotta and Shaved Asparagus
Sugar Snap, Cabbage, and Radish Slaw with Buttermilk Dressing
Strawberry Tartlets with Goat Cheese Filling

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

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.

Organic horticulturist and farmer, <a href="https://www.earthspalatefarm.com/about-us">Renée Giroux</a>, of <a href="https://www.earthspalatefarm.com/">Earth’s Palate Farm</a> in Warren talks about her approach to organic farming, Korean natural farming and Shumei farming, and shares her experiences as a young farmer working with <a href="https://www.gilbertiesorganics.com/about">Sal Gilberte of Gilbertie's Organics</a> and the late <a href="https://davidbouley.com/">chef, David Bouley</a> in New York. Renée also explains the role small family farms play in offsetting climate change, and she talks about the ways the <a href="https://www.nwctfoodhub.org/">NW CT Food Hub</a> connects farmers with customers like schools, chefs and food pantries.
And, cook and recipe developer Susan Spungen (above) will get you excited about spring cooking. Fun fact: Susan was the culinary consultant on the films Julie &amp; Julia, It's Complicated and Eat, Pray, Love. She’s the author of the cookbook, Veg Forward.
Plus, <a href="https://www.karynbigelow.com/">Karyn Bigelow</a> (below), the founder of <a href="https://www.beekeepingwhileblack.com/">Beekeeping While Black</a>, a virtual platform for building a community for Black Beekeepers in the U.S., talks about her beekeeping experience and what motivated her to start the platform. Karyn also describes the mental health benefits of engaging with nature and beekeeping.
GUESTS:
<ul>
<li>
<a href="https://www.earthspalatefarm.com/about-us">Renée Giroux</a>: Organic horticulturist and farmer, co-owner of <a href="https://www.earthspalatefarm.com/">Earth’s Palate Farm</a> in Warren, Conn. (<a href="https://www.instagram.com/nourishingplants/">@nourishingplants</a>) (<a href="https://www.instagram.com/warrengrown/">@warrengrown</a>)
</li>
<li>
Susan Spungen: Author of <a href="https://www.amazon.com/dp/0785292985?ref_=cm_sw_r_cp_ud_dp_TR5WBW13Z8FF74NTM03S">Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate</a>. (<a href="https://www.instagram.com/susanspungen/">@susanspungen</a>)
</li>
<li>
Karyn Bigelow: founder of <a href="https://www.beekeepingwhileblack.com/">Beekeeping While Black</a>. (<a href="https://www.instagram.com/beekeeping.while.black/">@Beekeeping.While.Black</a>)
</li>
</ul>
FEATURED RECIPES: 
<a href="https://content.ctpublic.org/recipes/bucatini-with-pea-pesto-ricotta-and-shaved-asparagus/">Bucatini with Pea Pesto, Ricotta and Shaved Asparagus</a> <a href="https://content.ctpublic.org/recipes/sugar-snap-cabbage-and-radish-slaw-with-buttermilk-dressing/">Sugar Snap, Cabbage, and Radish Slaw with Buttermilk Dressing</a> <a href="https://content.ctpublic.org/recipes/strawberry-tartlets-with-goat-cheese-filling/">Strawberry Tartlets with Goat Cheese Filling</a>
This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato are our Social team.
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.

Seasoned celebrates Earth Day with a farmer, cook and beekeeper

Music transition into LOTs

This week on Seasoned, we’re talking with people connected to our state’s libraries who mix their work with a passion for food, drink and community.

The downtown branch of the Hartford Public Library may be closed for renovations, but that hasn’t stopped Andréa Hawkins and Doug Barber from opening up a coffee shop on the light-filled first floor of the library. They talk with us about how the shop fosters community.

And, pairing wine with cheese and charcuterie is too obvious. What wine might pair with Virginia Woolf’s Orlando? How about Madame Bovary or Anna Karenina? Shannon Barillari, of the Russell Library in Middletown, talks with us about how she pairs wine with books.

Plus, how does Youth Services Librarian Kristen Slepecki get kids excited about the library's Teen Test Kitchen program? "I bribe them with food," she says. "Sugary treats are, for sure, the way to go." We talk with Kristen and Christine Michaud, the Durham Library's director, about the intrinsic value of the library's Cookbook Club, which is part book discussion, part pot luck.

Also, some city and town libraries in our state have what's called a Library of Things. Home cooks, ask your librarian if you can borrow a Barbie cake pan, cookie cutters, an air fryer, rice cooker or pizza oven! Bridget Quinn, President and CEO and Head Librarian at the Hartford Public Library describes the awesomeness of the Library of Things.

GUESTS:


Andréa Hawkins and Doug Barber: Co-owners of Berkins on Main, the coffee shop on the first floor of the Hartford Public Library. They also own Berkins Blend Cafe in Glastonbury, Conn.


Shannon Barillari: Head of Digital and Emerging Technologies, Russell Library, Middletown, Conn.


Christine Michaud:Director of the Durham Public Library and the leader of the library’s Cookbook Club.


Kristen Slepecki: Youth Services and Teen Librarian at the Durham Public Library. She runs the Teen Test Kitchen program, where teenagers participate in fun taste tests and make edible experiments.


Bridget Quinn: President and CEO, and Head Librarian, of the Hartford Public Library.

Interested in the book and wine pairings Shannon Barallari suggests? 


The Guest by Emma Cline - Bajta


Kerouac by Ann Charters - Château Redortier, Beaumes de Venise


Madame Bovary by Gustave Flaubert and Anna Karenina by Leo Tolstoy - Chateau Thivin (producer) Cote de Brouilly (one of the twelve appellations in Beaujolais) – Les sept vignes


T. R. The Last Romantic by H.W. Brands (Teddy Roosevelt Biography) - Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey


Orlando by Virginia Woolf - Bodet-Herold Crémant de Lorie Physis

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, and Meg Fitzgerald. Scout Raimondo is our intern. Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato are our Social team.

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.

This week on Seasoned, we’re talking with people connected to our state’s libraries who mix their work with a passion for food, drink and community.
The downtown branch of the <a href="https://www.hplct.org/">Hartford Public Library</a> may be closed for renovations, but that hasn’t stopped Andréa Hawkins and Doug Barber from opening up <a href="https://berkinsblendcafe.com/berkins-on-main">a coffee shop</a> on the light-filled first floor of the library. They talk with us about how the shop fosters community.
And, pairing wine with cheese and charcuterie is too obvious. What <a href="https://thelibraryvault.com/2024/01/01/wine-and-words-memory-the-seamstress/">wine might pair with Virginia Woolf’s Orlando</a>? How about <a href="https://thelibraryvault.com/2023/10/23/wine-words-bovary-beaujolais-and-imperial-russia/">Madame Bovary or Anna Karenina</a>? Shannon Barillari, of the Russell Library in Middletown, talks with us about how she pairs wine with books.
Plus, how does Youth Services Librarian Kristen Slepecki get kids excited about the library's Teen Test Kitchen program? "I bribe them with food," she says. "Sugary treats are, for sure, the way to go." We talk with Kristen and Christine Michaud, the Durham Library's director, about the intrinsic value of the library's Cookbook Club, which is part book discussion, part pot luck.
Also, some city and town libraries in our state have what's called a Library of Things. Home cooks, ask your librarian if you can borrow a Barbie cake pan, cookie cutters, an air fryer, rice cooker or pizza oven! Bridget Quinn, President and CEO and Head Librarian at the <a href="https://www.hplct.org/">Hartford Public Library</a> describes the awesomeness of the Library of Things.
GUESTS:
<ul>
<li>
Andréa Hawkins and Doug Barber: Co-owners of <a href="https://berkinsblendcafe.com/berkins-on-main">Berkins on Main</a>, the coffee shop on the first floor of the <a href="https://www.hplct.org/">Hartford Public Library</a>. They also own <a href="https://berkinsblendcafe.com/berkins-blend-cafe">Berkins Blend Cafe</a> in Glastonbury, Conn.
</li>
<li>
Shannon Barillari: Head of Digital and Emerging Technologies, <a href="https://russelllibrary.org/">Russell Library</a>, Middletown, Conn.
</li>
<li>
Christine Michaud: Director of the <a href="https://durhamlibrary.org/">Durham Public Library</a> and the leader of the library’s <a href="https://durhamlibrary.org/using-the-library/book-discussions/">Cookbook Club</a>.
</li>
<li>
Kristen Slepecki: Youth Services and Teen Librarian at the Durham Public Library. She runs the <a href="https://durhamlibrary.org/teens/programs/">Teen Test Kitchen program</a>, where teenagers participate in fun taste tests and make edible experiments.
</li>
<li>
Bridget Quinn: President and CEO, and Head Librarian, of the <a href="https://www.hplct.org/">Hartford Public Library</a>.
</li>
</ul>
Interested in the book and wine pairings Shannon Barallari suggests? 
<ul>
<li>
<a href="https://thelibraryvault.com/2023/09/11/wine-and-words-funky-fizzy-fun/">The Guest by Emma Cline - Bajta</a>
</li>
<li>
<a href="https://thelibraryvault.com/2024/03/04/wine-words-rhone-on-the-road/">Kerouac by Ann Charters - Château Redortier, Beaumes de Venise </a>
</li>
<li>
<a href="https://thelibraryvault.com/2023/10/23/wine-words-bovary-beaujolais-and-imperial-russia/">Madame Bovary by Gustave Flaubert and Anna Karenina by Leo Tolstoy - Chateau Thivin (producer) Cote de Brouilly (one of the twelve appellations in Beaujolais) – Les sept vignes</a>
</li>
<li>
<a href="https://thelibraryvault.com/2023/11/20/whiskey-words-the-lion-is-dead/">T. R. The Last Romantic by H.W. Brands (Teddy Roosevelt Biography) - Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey</a>
</li>
<li>
<a href="https://thelibraryvault.com/2024/01/01/wine-and-words-memory-the-seamstress/">Orlando by Virginia Woolf - Bodet-Herold Crémant de Lorie Physis</a>
</li>
</ul>
This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, and Meg Fitzgerald. Scout Raimondo is our intern. Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato are our Social team.
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.

Seasoned celebrates National Library Week

It’s maple syrup season! We visit The Independent Day School in Middlefield where students learn the art and science of maple syrup-making starting in kindergarten. Science teacher Xander Lowry is our guide as we tap trees, gather sap, split wood and make syrup with local students. Students in third, fifth and eighth grades describe what they love about the process and the ways making maple syrup brings the community together.

And, when Seasoned spoke to James Beard Award-winning chef Sherry Pocknett this past summer, she told us that the maple syrup coming out of the Mashantucket Sugar Shack was “the best in all the land.” Of course, that made us want to see, smell and taste for ourselves. Producer Tagan Engel takes a walk in the forest to visit the maple sugar operation guided by Jeremy Whipple, a member of the Mashantucket Pequot Tribal Nation and executive director of the Tribal Department of Agriculture. Jeremy is the project manager of the Mashantucket Sugar Shack. Jeremy explains maple syrup’s significance to members of the Mashantucket Pequot Tribal Nation and how he and his team make the Pequot Maple Syrup–using modern technology while drawing on hundreds of years of ancestral tradition–at the Mashantucket Sugar Shack.

Plus, Tagan shares a recipe for Maple Rosemary Glazed Pecans.

GUESTS: 


Xander Lowry: Science teacher at The Independent Day School in Middlefield, Conn. (@theindependentdayschool) (with special thanks to Jim Rumberger, Director of Facilities at The Independent Day School)


Third, Fifth and Eighth Grade Students from The Independent Day School


Jeremy Whipple: Executive director of the Tribal Department of Agriculture and the project manager of the Mashantucket Sugar Shack. Learn more about how the Pequot Maple Syrup is made.

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald. Sabrina Herrera, Francesca Fontanez, Martha Castillo and Janae Spinato are our Social team. Our interns are Scout Raimondo and Shanice Rhule.

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

Hungry for more? Subscribe to the Full Plate newsletter for show updates, gardening tips and recipes from cookbooks we love. And, visit our dedicated Food page for more seasonal recipes and food news.

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.

It’s maple syrup season! We visit <a href="https://www.independentdayschool.org/">The Independent Day School</a> in Middlefield where students learn the art and science of maple syrup-making starting in kindergarten. Science teacher Xander Lowry is our guide as we tap trees, gather sap, split wood and make syrup with local students. Students in third, fifth and eighth grades describe what they love about the process and the ways making maple syrup brings the community together.
And, when Seasoned spoke to <a href="https://www.ctpublic.org/show/seasoned/2023-08-17/chefs-sherry-pocknett-and-diasporican-author-illyanna-maisonet-make-james-beard-award-history">James Beard Award-winning chef Sherry Pocknett</a> this past summer, she told us that the maple syrup coming out of the <a href="https://sugarshack.mptn-nsn.gov/en/">Mashantucket Sugar Shack</a> was “the best in all the land.” Of course, that made us want to see, smell and taste for ourselves. Producer Tagan Engel takes a walk in the forest to visit the maple sugar operation guided by Jeremy Whipple, a member of the Mashantucket Pequot Tribal Nation and executive director of the Tribal Department of Agriculture. Jeremy is the project manager of the Mashantucket Sugar Shack. Jeremy explains maple syrup’s significance to members of the Mashantucket Pequot Tribal Nation and how he and his team make the Pequot Maple Syrup–using modern technology while drawing on hundreds of years of ancestral tradition–at the Mashantucket Sugar Shack.
Plus, Tagan shares a recipe for Maple Rosemary Glazed Pecans.
GUESTS: 
<ul>
<li>
Xander Lowry: Science teacher at <a href="https://www.independentdayschool.org/">The Independent Day School</a> in Middlefield, Conn. (<a href="https://www.instagram.com/theindependentdayschool/">@theindependentdayschool</a>) (with special thanks to Jim Rumberger, Director of Facilities at The Independent Day School)
</li>
<li>
Third, Fifth and Eighth Grade Students from The Independent Day School
</li>
<li>
Jeremy Whipple: Executive director of the Tribal Department of Agriculture and the project manager of the <a href="https://sugarshack.mptn-nsn.gov/en/">Mashantucket Sugar Shack</a>. Learn more about <a href="https://sugarshack.mptn-nsn.gov/en/the-process/">how the Pequot Maple Syrup is made</a>.
</li>
</ul>
This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald. Sabrina Herrera, Francesca Fontanez, Martha Castillo and Janae Spinato are our Social team. Our interns are Scout Raimondo and Shanice Rhule.
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>.
Hungry for more? <a href="https://www.ctpublic.org/newsletters">Subscribe to the Full Plate newsletter</a> for show updates, gardening tips and recipes from cookbooks we love. And, visit <a href="https://www.ctpublic.org/food-and-drink">our dedicated Food page</a> for more seasonal recipes and food news.
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.

Garden genomes: Can science produce a better tasting tomato? Plus, we visit a local tomato farm

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