We’re calling on the pros for advice on the midday meal. This week on Seasoned, we get tips from Diane Morrisey, a mom of six, about making school lunches kids actually want to eat.  We also brainstorm how to make lunchtime stress-free for busy parents whose home office may or may not be the kitchen table. Chef Plum checks in with Dan Giusti, the chef transforming lunches in New London public schools, about the challenges of turning $3.50 into a meal made from scratch. Finally, a mom with a son in a New Haven school district describes her experience trying to access meals for a child with multiple food allergies. Mayor Justin Elicker responds. Marysol Castro speaks with John Frassinelli to get a broader view of how Connecticut’s Department of Education is working with districts to feed all students, whether they are learning remotely or in school.     

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Diane Morrisey – Mother of six and self-taught home cook from Trumbull, Connecticut. She’s also a recipe creator, food stylist, and Instagram star.

Dan Giusti – Founder and CEO of Brigaid.

Nijija-Ife Waters – Parent of two sons and president of the Citywide Parent Team for the New Haven Public Schools.

Mayor Justin Elicker - First term Mayor of the city of New Haven (@MayorElicker)

John Frassinelli – Connecticut State Department of Education, Bureau Chief of Health, Nutrition, Family Services and Adult Education

We&rsquo;re calling on the pros for advice on the midday meal. This week on Seasoned, we get tips from Diane Morrisey, a mom of six, about making school lunches kids actually want to eat.&nbsp; We also brainstorm how to make lunchtime stress-free for busy parents whose home office may or may not be the kitchen table. Chef Plum checks in with Dan Giusti, the chef transforming lunches in New London public schools, about the challenges of turning $3.50 into a meal made from scratch. Finally, a mom with a son in a New Haven school district describes her experience trying to access meals for a child with multiple food allergies. Mayor Justin Elicker responds. Marysol Castro speaks with John Frassinelli to get a broader view of how Connecticut&rsquo;s Department of Education is working with districts to feed all students, whether they are learning remotely or in school. &nbsp;&nbsp;&nbsp;&nbsp;
Robyn Doyon-Aitken and Catie Talarski produced this show.
Guests:
Diane Morrisey &ndash; Mother of six and self-taught home cook from Trumbull, Connecticut. She&rsquo;s also a recipe creator, food stylist, and <a href="https://www.instagram.com/dianemorrisey/">Instagram star</a>.
Dan Giusti &ndash; Founder and CEO of <a href="https://www.chefsbrigaid.com/">Brigaid</a>.
Nijija-Ife Waters &ndash; Parent of two sons and president of the <a href="https://www.nhps.net/domain/39">Citywide Parent Team</a> for the New Haven Public Schools.
Mayor Justin Elicker - First term Mayor of the city of New Haven (<a href="https://twitter.com/mayorelicker">@MayorElicker</a>)
John Frassinelli &ndash; Connecticut State Department of Education, Bureau Chief of Health, Nutrition, Family Services and Adult Education

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>

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