Chef Plum and co-host Tagan Engel of The Table Underground head to Atticus Bakery in New Haven to delight in a warm Rosca de Reyes. Baker Selene Tepatzi is our guide to the traditional Mexican bread made to celebrate Three Kings Day. Later, Chef Plum and Tagan toast to friendship with Ony Obiocha and Adam Bitker and learn some basics about natural wine. You’ll also hear Tagan’s conversation with culinary historian Michael Twitty about his book, Koshersoul: The Faith and Food Journey of an African American Jew.

GUESTS:
Charlie Negaro Jr.: CEO of Chabaso and Atticus Bakery in New Haven, Conn.
Selene Tepatzi: Bakery manager and pastry chef at Atticus Bakery in New Haven, Conn.
Michael W. Twitty:  James Beard Award-winning culinary historian and author of The Cooking Gene and Koshersoul: The Faith and Food Journey of an African American Jew
Ony Obiocha: Entrepreneur and natural wine enthusiast. Founder of Palm Wine, “a natural wine social club for the homies” (@palmwine.us)
Adam Bitker: Co-founder of Ungrafted Selections, purveyors of conscientiously farmed, handcrafted wines from small, independent growers

Featured Recipes:
Michael Twitty’s Akaras (Black-eyed Pea Fritters)
Tagan Engel’s Ultimate Latke Recipe

Featured Wines:
Anima Mundi Gres: White sparkling wine from Catalunya, made from Macabeo and Xarel-lo grapes. (around $25) 
Gustavo Riffo Pipeño: Red wine from Chile, made from a varietal called Pais. (around $18-$20) 
Non: Salted Raspberry & Chamomile

Special mention:
Chef Plum contributed a recipe to Volume 4 of the “Cook with Jacques Pépin & Friends” series, supporting community-based culinary training programs through the Jacques Pépin Foundation.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.

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

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!

Chef Plum and co-host Tagan Engel of <a href="https://thetableunderground.com/">The Table Underground</a> head to Atticus Bakery in New Haven to delight in a warm Rosca de Reyes. Baker Selene Tepatzi is our guide to the traditional Mexican bread made to celebrate Three Kings Day. Later, Chef Plum and Tagan toast to friendship with Ony Obiocha and Adam Bitker and learn some basics about natural wine. You’ll also hear Tagan’s conversation with culinary historian Michael Twitty about his book, Koshersoul: The Faith and Food Journey of an African American Jew.
GUESTS:
<ul>
<li>Charlie Negaro Jr.: CEO of <a href="https://www.chabaso.com/">Chabaso</a> and <a href="https://www.instagram.com/atticusbakery/">Atticus Bakery</a> in New Haven, Conn.</li>
<li>Selene Tepatzi: Bakery manager and pastry chef at <a href="https://www.instagram.com/atticusbakery/">Atticus Bakery</a> in New Haven, Conn.</li>
<li>Michael W. Twitty:  James Beard Award-winning culinary historian and author of <a href="https://www.indiebound.org/book/9780062379276">The Cooking Gene</a> and <a href="https://www.indiebound.org/book/9780062891754">Koshersoul: The Faith and Food Journey of an African American Jew</a></li>
<li>Ony Obiocha: Entrepreneur and natural wine enthusiast. Founder of <a href="https://www.instagram.com/palmwine.us/">Palm Wine</a>, “a natural wine social club for the homies” (<a href="https://www.instagram.com/palmwine.us/">@palmwine.us</a>)</li>
<li>Adam Bitker: Co-founder of <a href="https://ungraftedselections.com/">Ungrafted Selections</a>, purveyors of conscientiously farmed, handcrafted wines from small, independent growers</li>
</ul>
Featured Recipes: <a href="https://content.ctpublic.org/recipes/michael-twittys-akaras-black-eyed-pea-fritters/">Michael Twitty’s Akaras (Black-eyed Pea Fritters)</a> <a href="https://content.ctpublic.org/recipes/tagan-engels-ultimate-latke-recipe/">Tagan Engel’s Ultimate Latke Recipe</a>
Featured Wines: Anima Mundi Gres: White sparkling wine from Catalunya, made from Macabeo and Xarel-lo grapes. (around $25) Gustavo Riffo Pipeño: Red wine from Chile, made from a varietal called Pais. (around $18-$20) <a href="https://us.non.world/">Non</a>: Salted Raspberry &amp; Chamomile
Special mention: Chef Plum contributed a recipe to <a href="https://jp.foundation/news/volume-4-of-cook-with-jacques-pepin-friends-launched-on-giving-tuesday">Volume 4 of the “Cook with Jacques Pépin &amp; Friends” series</a>, supporting community-based culinary training programs through the <a href="https://members.jp.foundation/">Jacques Pépin Foundation</a>.
This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.
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://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>

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