Joan Nathan, the authority on Jewish cooking, explains some of the history behind the symbolic food on your Seder plate. Plus, Liz Alpern and Jeffrey Yoskowitz are revitalizing gefilte fish for a new generation of eaters. Liz describes exactly what gefilte fish is and why it’s central to Ashkenazi Jewish cuisine. Finally, Chef Plum sits down with Russell DeBella, general manager and partner at Rein’s New York-Style Deli to talk about the deli’s uniqueness and why the Rein family felt compelled to bring Jewish classics like matzo ball soup, kugels, brisket, knishes, over-stuffed pastrami Ruebens and more to Vernon, Connecticut 50 years ago.

GUESTS:
Joan Nathan: James Beard Award-winning author and food writer. Her latest book is King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World.
Liz Alpern: Co-owner of The Gefilteria in Brooklyn, NY, and the co-author of The Gefilte Manifesto
Russell DeBella: General manager and partner at Rein’s New York-Style Deli in Vernon, Conn.

FEATURED RECIPE: (from King Solomon's Table)
Flourless Chocolate Cake

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt. Visuals Journalist David Wurtzel contributed to this show.

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!

Joan Nathan, the authority on Jewish cooking, explains some of the history behind the symbolic food on your Seder plate. Plus, Liz Alpern and Jeffrey Yoskowitz are revitalizing gefilte fish for a new generation of eaters. Liz describes exactly what gefilte fish is and why it&rsquo;s central to Ashkenazi Jewish cuisine. Finally, Chef Plum sits down with Russell DeBella, general manager and partner at Rein&rsquo;s New York-Style Deli to talk about the deli&rsquo;s uniqueness and why the Rein family felt compelled to bring Jewish classics like matzo ball soup, kugels, brisket, knishes, over-stuffed pastrami Ruebens and more to Vernon, Connecticut 50 years ago.
GUESTS:
<ul>
<li>Joan Nathan: James Beard Award-winning author and food writer. Her latest book is <a href="https://www.indiebound.org/book/9780385351140">King Solomon&rsquo;s Table: A Culinary Exploration of Jewish Cooking from Around the World</a>.</li>
<li>Liz Alpern: Co-owner of <a href="https://www.gefilteria.com/">The Gefilteria</a> in Brooklyn, NY, and the co-author of <a href="https://www.gefilteria.com/shop/p/1da6jq66k4hb9h04a67r6m3smgqztd">The Gefilte Manifesto</a></li>
<li>Russell DeBella: General manager and partner at <a href="https://www.reinsdeli.com/Default.aspx">Rein&rsquo;s New York-Style Deli</a> in Vernon, Conn.</li>
</ul>
FEATURED RECIPE: (from King Solomon's Table) <a href="https://content.ctpublic.org/recipes/flourless-chocolate-cake/">Flourless Chocolate Cake</a>
This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt. Visuals Journalist David Wurtzel contributed to this show.
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>

Joan Nathan on the Passover Seder's symbolic food, plus The Gefilteria, and Rein’s NY-Style Deli

Get your grill ready and crack open a cold one. We’re talkin’ about beer can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. The host of Project Smoke, Project Fire, and Planet Barbeque on PBS, talks about his latest book, Beer-Can Chicken.



Steven shares tips for imparting both a subtle or more pronounced beer flavor, how to be sure your chicken stays upright and other non-beer drinks that you might want to plop your chicken on for grill-roasting. Steven also shares tips for cooking vegetables right on the embers—that “cave man” method of grilling he’s famous for.

Plus, Seasoned is sunsetting; that means we won't be making new episodes going forward. In this final episode, the Seasoned team gathers in the spirit of gratitude and reflection. We play back clips from some of our most meaningful interviews and favorite guests.

GUEST: 

Steven Raichlen: Author of more than 30 books about grilling, including The Barbecue Bible, How to Grill, Planet Barbecue and Project Smoke. Steven’s won five James Beard Awards, and he’s lectured on the history of barbecue at Harvard University, the Library of Congress and the Smithsonian Institution. His latest book is Beer-Can Chicken: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You’ve Ever Tasted. (@stevenraichlen)

FEATURED RECIPES: 
Basic Beer Can Chicken
Beer Can Turkey
Black Cherry Soda Chicken
Grilled Artichokes

INTERVIEWS MENTIONED IN THIS EPISODE:



Yewande Komolafe’s ‘Everyday Lagos,’ plus Bridgeport’s Green Village Initiative


Chef Rahanna Bisseret Martinez + a personal approach to community gardening


Real talk about diet culture from the ‘Food, We Need to Talk’ experts


Chef Kwame Onwuachi cooks ‘his America’ plus, home cooks from PBS’s 'The Great American Recipe'


Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history


Michael Twitty’s ‘Koshersoul,’ Rosca de Reyes from Atticus Bakery, and natural wines to try


Seasoned celebrates Pride


Seasoned heads to the forest for local maple syrup


Building community through coffee


Talkin’ turkey with local chefs, plus the gift of Buffalo Creek squash

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

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

All episodes of Seasoned are available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes.

Get your grill ready and crack open a cold one. We’re talkin’ about beer can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. The host of Project Smoke, Project Fire, and Planet Barbeque on PBS, talks about his latest book, Beer-Can Chicken.
 
Steven shares tips for imparting both a subtle or more pronounced beer flavor, how to be sure your chicken stays upright and other non-beer drinks that you might want to plop your chicken on for grill-roasting. Steven also shares tips for cooking vegetables right on the embers—that “cave man” method of grilling he’s famous for.
Plus, Seasoned is sunsetting; that means we won't be making new episodes going forward. In this final episode, the Seasoned team gathers in the spirit of gratitude and reflection. We play back clips from some of our most meaningful interviews and favorite guests.
GUEST: 
<a href="https://barbecuebible.com/">Steven Raichlen</a>: Author of more than 30 books about grilling, including The Barbecue Bible, How to Grill, Planet Barbecue and Project Smoke. Steven’s won five James Beard Awards, and he’s lectured on the history of barbecue at Harvard University, the Library of Congress and the Smithsonian Institution. His latest book is <a href="https://bookshop.org/p/books/beer-can-chicken-foolproof-recipes-for-the-crispiest-crackliest-smokiest-most-succulent-birds-you-ve-ever-tasted-revised-revised-steven-raichlen/20381089?ean=9781523526215">Beer-Can Chicken</a>: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You’ve Ever Tasted. (<a href="https://www.instagram.com/stevenraichlen/">@stevenraichlen</a>)
FEATURED RECIPES: <a href="https://content.ctpublic.org/recipes/basic-beer-can-chicken/">Basic Beer Can Chicken</a> <a href="https://content.ctpublic.org/recipes/beer-can-turkey/">Beer Can Turkey</a> <a href="https://content.ctpublic.org/recipes/black-cherry-soda-chicken/">Black Cherry Soda Chicken</a> <a href="https://content.ctpublic.org/recipes/grilled-artichokes/">Grilled Artichokes</a>
INTERVIEWS MENTIONED IN THIS EPISODE: 
<ul data-pm-slice="3 1 []">
<li>
<a href="https://www.ctpublic.org/show/seasoned/2023-10-24/yewande-komolafes-everyday-lagos-plus-bridgeports-green-village-initiative">Yewande Komolafe’s ‘Everyday Lagos,’ plus Bridgeport’s Green Village Initiative</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2023-10-11/chef-rahanna-bisseret-martinez-a-personal-approach-to-community-gardening">Chef Rahanna Bisseret Martinez + a personal approach to community gardening</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2023-12-12/real-talk-about-diet-culture-from-the-food-we-need-to-talk-experts">Real talk about diet culture from the ‘Food, We Need to Talk’ experts</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2022-07-21/chef-kwame-onwuachi-cooks-his-america-plus-home-cooks-from-pbss-the-great-american-recipe">Chef Kwame Onwuachi cooks ‘his America’ plus, home cooks from PBS’s 'The Great American Recipe'</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2023-08-17/chefs-sherry-pocknett-and-diasporican-author-illyanna-maisonet-make-james-beard-award-history">Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2022-12-13/michael-twittys-koshersoul-rosca-de-reyes-from-atticus-bakery-and-natural-wines-to-try">Michael Twitty’s ‘Koshersoul,’ Rosca de Reyes from Atticus Bakery, and natural wines to try</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2024-06-20/seasoned-celebrates-pride">Seasoned celebrates Pride</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2024-03-20/seasoned-heads-to-the-forest-for-local-maple-syrup">Seasoned heads to the forest for local maple syrup</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2023-10-04/building-community-through-coffee">Building community through coffee</a>
</li>
<li>
<a href="https://www.ctpublic.org/show/seasoned/2023-11-20/talkin-turkey-with-local-chefs-plus-the-gift-of-buffalo-creek-squash">Talkin’ turkey with local chefs, plus the gift of Buffalo Creek squash</a>
</li>
</ul>
Seasoned was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Francesca Fontanez, Katherine Jimenez, Martha Castillo, and Janae Spinato 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>.
All episodes of Seasoned are 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>.

Steven Raichlen’s ‘Beer Can Chicken’ and our favorite interviews

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.

Joan Nathan on the Passover Seder's symbolic food, plus The Gefilteria, and Rein’s NY-Style Deli

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