Next time you swat at a fly, think of this: certain flies, and other insects, make the food you love possible: chocolate, apples, almonds, and berries. Insects play a role in the production of ice cream! This hour on Seasoned, we talk with journalist and author Oliver Milman about his book, The Insect Crisis. It’s a fascinating look at our interconnected fates and how the decline in the insect population should be a wake-up call to all of us who hold chocolate—and life itself—dear. Plus, what happened when one reporter tried to eat 100% local for a week? It didn’t go so well. We talk with WBUR’s Andrea Shea about her hardcore locavore experiment. Finally, we’re highlighting the voices and experiences of five local BIPOC farmers. It’s part of a summer series on Connecticut Public.

Guests:
Oliver Milman: Science writer and the environmental correspondent for The Guardian. He’s the author of The Insect Crisis: The Fall of the Tiny Empires That Run the World.
Andrea Shea: Award-winning public radio journalist. She is currently a Senior Arts Reporter at WBUR in Boston. Andrea is author of the essay, “I tried to eat like a hardcore locavore in New England for a week. Here’s what I learned.”

Farmers profiled in the story, “BIPOC farmers in Conn. may be small in number, but they have plenty of stories to tell:”
Sarah Rose Kareem and Azeem Zakir Kareem: Co-founders of the Samad Gardens Initiative in Windsor Locks, Conn.
Xóchitl Garcia: Urban farmer at the Ferry Street Community Garden in New Haven, Conn.
Liz Guerra and Héctor Gerardo: co-owners of Seamarron Farmstead in Danbury, Conn.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. 

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!

Next time you swat at a fly, think of this: certain flies, and other insects, make the food you love possible: chocolate, apples, almonds, and berries. Insects play a role in the production of ice cream! This hour on Seasoned, we talk with journalist and author Oliver Milman about his book, The Insect Crisis. It’s a fascinating look at our interconnected fates and how the decline in the insect population should be a wake-up call to all of us who hold chocolate—and life itself—dear. Plus, what happened when one reporter tried to eat 100% local for a week? It didn’t go so well. We talk with WBUR’s Andrea Shea about her hardcore locavore experiment. Finally, we’re highlighting the voices and experiences of five local BIPOC farmers. It’s part of a summer series on Connecticut Public.
Guests:
<ul>
<li><a href="https://olivermilman.com/">Oliver Milman</a>: Science writer and the environmental correspondent for <a href="https://www.theguardian.com/profile/oliver-milman?page=2">The Guardian</a>. He’s the author of <a href="https://www.indiebound.org/book/9781324006596">The Insect Crisis: The Fall of the Tiny Empires That Run the World</a>.</li>
<li>Andrea Shea: Award-winning public radio journalist. She is currently a <a href="https://www.wbur.org/inside/staff/andrea-shea">Senior Arts Reporter</a> at <a href="https://www.wbur.org/">WBUR in Boston</a>. Andrea is author of the essay, “<a href="https://nenc.news/i-tried-to-eat-like-a-hardcore-locavore-in-new-england-for-a-week-heres-what-i-learned/">I tried to eat like a hardcore locavore in New England for a week. Here’s what I learned</a>.”</li>
</ul>
Farmers profiled in the story, “<a href="https://www.ctpublic.org/news/2022-06-06/less-than-2">BIPOC farmers in Conn. may be small in number, but they have plenty of stories to tell</a>:”
<ul>
<li>Sarah Rose Kareem and Azeem Zakir Kareem: Co-founders of the <a href="https://samadgardensinitiative.com/">Samad Gardens Initiative</a> in Windsor Locks, Conn.</li>
<li>Xóchitl Garcia: Urban farmer at the Ferry Street Community Garden in New Haven, Conn.</li>
<li>Liz Guerra and Héctor Gerardo: co-owners of <a href="https://www.instagram.com/seamarronfarmstead/">Seamarron Farmstead in Danbury</a>, Conn.</li>
</ul>
This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. 
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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