Ask any chef or home cook what ingredient they can’t live without, and we bet they’ll say onions. So many delicious things start with cooking onions. Onions are the foundation of the world’s great cuisines. In this episode, we celebrate the onion. . .the most essential ingredient in the kitchen. Kate Winslow, author of the book Onions Etcetera, shares recipes and onion wisdom. Plus, we talk with Sefra Alexandra, aka The Seed Huntress, about her quest to revive the Southport Globe Onion. She’s an agroecologist and ethnobotantist who has dedicated her life to seed saving and preserving the genetic biodiversity of the food we eat. You haven't met anyone more passionate about seeds and onions in Connecticut. And finally, we dive into the crop’s notable history in Westport during the Civil War with historian Ramin Ganeshram, and Chef Plum shares his riff on a first-year culinary school classic: French Onion Soup.

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

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Kate Winslow – Author of Onions Etcetera: The Essential Allium Cookbook
Sefra Alexandra (The Seed Huntress) – Agroecologist and ethnobotantist. Founder of The Southport Globe Onion Initiative
Ramin Ganeshram – Executive Director of the Westport Museum for History and Culture, author of The General's Cook

Featured Recipes:
Red Onion and Goat Cheese Galette
Grits with Scallions and Bacon
Four-Onion Dip
Ramin Ganeshram’s Vegan Sour Cream and Onion Dip

Ask any chef or home cook what ingredient they can&rsquo;t live without, and we bet they&rsquo;ll say onions. So many delicious things start with cooking onions. Onions are the foundation of the world&rsquo;s great cuisines. In this episode, we celebrate the onion. . .the most essential ingredient in the kitchen. Kate Winslow, author of the book Onions Etcetera, shares recipes and onion wisdom. Plus, we talk with Sefra Alexandra, aka The Seed Huntress, about her quest to revive the Southport Globe Onion. She&rsquo;s an agroecologist and ethnobotantist who has dedicated her life to seed saving and preserving the genetic biodiversity of the food we eat. You haven't met anyone more passionate about seeds and onions in Connecticut. And finally, we dive into the crop&rsquo;s notable history in Westport during the Civil War with historian Ramin Ganeshram, and Chef Plum shares his riff on a first-year culinary school classic: French Onion Soup.
Join the conversation on&nbsp;<a href="https://www.facebook.com/ctpublic/">Facebook</a>,&nbsp;<a href="https://twitter.com/wnpr">Twitter</a>,&nbsp;<a href="https://www.instagram.com/ctpublic/">Instagram</a>, and&nbsp;<a href="mailto:seasoned@ctpublic.org">email</a>&nbsp;at&nbsp;<a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>.
Robyn Doyon-Aitken and Catie Talarski produced this show.
Guests: Kate Winslow &ndash; Author of <a href="https://www.indiebound.org/book/9780997211313">Onions Etcetera: The Essential Allium Cookbook</a> Sefra Alexandra (<a href="https://www.seedhuntress.com/">The Seed Huntress</a>) &ndash; Agroecologist and ethnobotantist. Founder of <a href="https://www.seedhuntress.com/southport-globe-onion">The Southport Globe Onion Initiative</a> Ramin Ganeshram &ndash; Executive Director of the <a href="https://westporthistory.org/">Westport Museum for History and Culture</a>, author of <a href="https://www.indiebound.org/book/9781950691975">The General's Cook</a>
Featured Recipes: <a href="https://ctpublic.org/recipes/red-onion-goat-cheese-galette/">Red Onion and Goat Cheese Galette</a> <a href="https://ctpublic.org/recipes/grits-with-scallions-and-bacon/">Grits with Scallions and Bacon</a> <a href="https://ctpublic.org/recipes/four-onion-dip/">Four-Onion Dip</a> Ramin Ganeshram&rsquo;s <a href="https://www.epicurious.com/recipes/food/views/vegan-sour-cream-and-onion-dip">Vegan Sour Cream and Onion Dip</a>

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>

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