Before we go full-speed ahead on 2024, this week on Seasoned, we’re listening back to some of our favorite conversations of 2023. You'll hear moments from our episode celebrating local restaurants that have stood the test of time, an Indigenous chef who made James Beard Award history, chefs we’re cheering for (always!) and people supporting their communities through food and farming.

GUESTS:


Frank “Wayne” Stone: Owner of the Glenwood Drive-In in Hamden, Conn. (@Glenwooddrivein)


Kelly Ciccone: Daughter of Wayne and owner of Kelly’s Cone Connection in Hamden, Conn. (@kellysconeconnection)


Joan Paul: Co-owner of The Griswold Inn in Essex, Conn. (@griswoldinn)


Aaron Sarwar: Manager of Shish Kebab House of Afghanistan in West Hartford, Conn. (@shishkebabhouse)


Angela Sarwar: Assistant Manager of Shish Kebab House of Afghanistan in West Hartford, Conn.


Damon “Daye” Sawyer: Executive chef and co-owner of 29 Markle Ct. in Bridgeport, Conn.


Reneé Touponce: Executive Chef at Oyster Club and The Port of Call in Mystic, Conn. (@reneetouponce)


Rachel Sayet: Indigenous educator and member of the Mohegan Tribe


Sherry Pocknett: James Beard Award-winning chef/owner of Sly Fox DenToo.


Kristianna Smith and Mike Saraceno: Curators and cultivators of a pick-what-you-need garden in New Britain, Conn. (@ourgardennb)


Richard Myers: Horticulturist/farmer and co-founder of Park City Harvest in Bridgeport, Conn. (@park.city.harvest.llc) (@park_harvest)


Shawn Joseph: Horticulturist/farmer and co-founder of Park City Harvest in Bridgeport, Conn.

Full episodes:

CT restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’ 

Georgia O’Keeffe’s recipe collection, local chef Damon Sawyer, plus Prince Abou’s Butchery

Chef Reneé Touponce’s innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas

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

A gutsy talk about fermented food. Plus, big plans for Small State

Chef Rahanna Bisseret Martinez + a personal approach to community gardening

The farmers behind Park City Harvest, plus CT Wine Country

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. (Emily Charash was a producer on the full episode of CT Restaurants that have stood the test of time) 

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

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Before we go full-speed ahead on 2024, this week on Seasoned, we’re listening back to some of our favorite conversations of 2023. You'll hear moments from our episode celebrating local restaurants that have stood the test of time, an Indigenous chef who made James Beard Award history, chefs we’re cheering for (always!) and people supporting their communities through food and farming.
GUESTS:
<ul>
<li>
Frank “Wayne” Stone: Owner of the <a href="https://www.glenwooddrivein.com/">Glenwood Drive-In</a> in Hamden, Conn. (<a href="https://www.instagram.com/glenwooddrivein/">@Glenwooddrivein</a>)
</li>
<li>
Kelly Ciccone: Daughter of Wayne and owner of <a href="https://www.kellysconeconnection.com/">Kelly’s Cone Connection</a> in Hamden, Conn. (<a href="https://www.instagram.com/kellysconeconnection/">@kellysconeconnection</a>)
</li>
<li>
Joan Paul: Co-owner of <a href="https://griswoldinn.com/">The Griswold Inn</a> in Essex, Conn. (<a href="https://www.instagram.com/griswoldinn/">@griswoldinn</a>)
</li>
<li>
Aaron Sarwar: Manager of <a href="http://www.afghancuisine.net/">Shish Kebab House of Afghanistan</a> in West Hartford, Conn. (<a href="https://www.facebook.com/shishkebabhouse">@shishkebabhouse</a>)
</li>
<li>
Angela Sarwar: Assistant Manager of Shish Kebab House of Afghanistan in West Hartford, Conn.
</li>
<li>
Damon “Daye” Sawyer: Executive chef and co-owner of <a href="https://29marklect.com/">29 Markle Ct.</a> in Bridgeport, Conn.
</li>
<li>
Reneé Touponce: Executive Chef at <a href="https://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>)
</li>
<li>
<a href="https://www.rachelsayet.com/">Rachel Sayet</a>: Indigenous educator and member of the Mohegan Tribe
</li>
<li>
Sherry Pocknett: James Beard Award-winning chef/owner of <a href="https://slyfoxdenrestaurant.com/">Sly Fox DenToo</a>.
</li>
<li>
Kristianna Smith and Mike Saraceno: Curators and cultivators of a pick-what-you-need garden in New Britain, Conn. (<a href="https://www.instagram.com/ourgardennb/">@ourgardennb</a>)
</li>
<li>
Richard Myers: Horticulturist/farmer and co-founder of <a href="https://www.parkcityharvest.com/">Park City Harvest</a> in Bridgeport, Conn. (<a href="https://www.instagram.com/park.city.harvest.llc/">@park.city.harvest.llc</a>) (<a href="https://twitter.com/park_harvest">@park_harvest</a>)
</li>
<li>
Shawn Joseph: Horticulturist/farmer and co-founder of Park City Harvest in Bridgeport, Conn.
</li>
</ul>
Full episodes:
<a href="https://www.ctpublic.org/show/seasoned/2023-01-17/ct-restaurants-that-have-stood-the-test-of-time-plus-john-kanells-preppy-kitchen">CT restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’ </a>
<a href="https://www.ctpublic.org/show/seasoned/2023-02-15/georgia-okeeffes-recipe-collection-local-chef-damon-sawyer-plus-prince-abous-butchery">Georgia O’Keeffe’s recipe collection, local chef Damon Sawyer, plus Prince Abou’s Butchery</a>
<a href="https://www.ctpublic.org/show/seasoned/2023-08-01/chef-renee-touponces-innovative-approach-to-seafood-local-clam-shacks-and-fish-hunter-valentine-thomas">Chef Reneé Touponce’s innovative approach to seafood, local clam shacks, and fish hunter Valentine Thomas</a>
<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>
<a href="https://www.ctpublic.org/show/seasoned/2023-05-16/a-gutsy-talk-about-fermented-food-plus-big-plans-for-small-state">A gutsy talk about fermented food. Plus, big plans for Small State</a>
<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>
<a href="https://www.ctpublic.org/show/seasoned/2023-09-06/the-farmers-behind-park-city-harvest-plus-ct-wine-country">The farmers behind Park City Harvest, plus CT Wine Country</a>
This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. (Emily Charash was a producer on the full episode of CT Restaurants that have stood the test of time) 
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://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 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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