Marker 1

Marker 2

Beloved food writer and activist Julia Turshen talks with us about her new cookbook, Simply Julia, which describes her efforts to disentangle herself from diet culture and emerge a more centered, mindful eater. When her wife, Grace, was diagnosed with Type 1 diabetes, it changed the way Julia cooked forever. Now the couple enjoy Julia's "healthy comfort food," and we can, too. We learn that comfort food is less about carbs and cheese and more about feeling nourished and cared for. Also this hour, we talk to two chefs who cook for clergy in Connecticut and find out what's on their Easter menus.

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

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Julia Turshen – Food writer and activist. Julia is the author of Small Victories, Feed the Resistance, and Now & Again. Her latest book is Simply Julia: 110 Easy Recipes for Healthy Comfort Food.

Gordon Losey – Executive Chef and Conference Manager at the Pastoral Center, Central Service Offices of the Roman Catholic Archdiocese of Hartford.

David Makar – Food Service Director at the Sacred Heart Manor, serving the retired Sisters of the Apostles of the Sacred Heart of Jesus in Hamden.

Featured Recipes:
Ricotta + Potato Chip Fish Cakes with Peas
Sticky Chicken
Breakfast Nachos

Beloved food writer and activist Julia Turshen talks with us about her new cookbook, Simply Julia, which describes her efforts to disentangle herself from diet culture and emerge a more centered, mindful eater. When her wife, Grace, was diagnosed with Type 1 diabetes, it changed the way Julia cooked forever. Now the couple enjoy Julia's "healthy comfort food," and we can, too. We learn that comfort food is less about carbs and cheese and more about feeling nourished and cared for. Also this hour, we talk to two chefs who cook for clergy in Connecticut and find out what's on their Easter menus.
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: Julia Turshen &ndash; Food writer and activist. Julia is the author of Small Victories, Feed the Resistance, and Now &amp; Again. Her latest book is <a href="https://www.indiebound.org/book/9780062993335">Simply Julia: 110 Easy Recipes for Healthy Comfort Food</a>.
Gordon Losey &ndash; Executive Chef and Conference Manager at the <a href="https://archdioceseofhartford.org/pastoral-center/">Pastoral Center</a>, Central Service Offices of the Roman Catholic Archdiocese of Hartford.
David Makar &ndash; Food Service Director at the Sacred Heart Manor, serving the retired Sisters of the <a href="https://www.ascjus.org/">Apostles of the Sacred Heart of Jesus</a> in Hamden.
Featured Recipes: <a href="https://ctpublic.org/recipes/ricotta-potato-chip-fish-cakes-with-peas/">Ricotta + Potato Chip Fish Cakes with Peas</a> <a href="https://ctpublic.org/recipes/sticky-chicken/">Sticky Chicken</a> <a href="https://ctpublic.org/recipes/breakfast-nachos/">Breakfast Nachos</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>

Advertisement