Seasoned is exploring tea this episode, but we're going beyond a Tea 101 because we're interested in experiences that make tea a balm for the body and mind. How do communities come together around tea? In what ways are tea and wellness linked? And, how might tea be a social good? We talk with Frank Kwei, tea master from the cultural and humanitarian center Grace Farms in New Canaan about tasting teas and the mission behind Grace Farms Food. Plus, Chef Plum goes way out of his comfort zone and sits down with herbalist Heather Wright Fitzgerald for a tea and tarot card reading. (He's nervous, but CT Public's resident tea maker and enthusiast Meg Fitzgerald is there for support.) Plus, we check in with students in Central Connecticut State University’s Tea Club.

GUESTS:
Frank Kwei: Tea master at Grace Farms in New Canaan, Conn.
Heather Wright Fitzgerald: Owner of Tea & Tarot Wellness Boutique in Madison, Conn.
CCSU’s Tea Club: (especially) Charles Hosek, CJ Hoyt, Mimi Duong, and Michael Liu (learn more about the club or find the club on Instagram)

Seasoned is produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald and Sabrina Herrera. Melody Rivera is our intern and she helped produce the CCSU Tea Club segment.

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!

Seasoned is exploring tea this episode, but we're going beyond <a href="https://www.ctpublic.org/show/seasoned/2021-04-08/all-about-tea-history-blending-cooking-with-tea">a Tea 101</a> because we're interested in experiences that make tea a balm for the body and mind. How do communities come together around tea? In what ways are tea and wellness linked? And, how might tea be a social good? We talk with Frank Kwei, tea master from the cultural and humanitarian center <a href="https://gracefarms.org/">Grace Farms</a> in New Canaan about tasting teas and the mission behind <a href="https://sharegracefarms.com/">Grace Farms Food</a>. Plus, Chef Plum goes way out of his comfort zone and sits down with herbalist <a href="https://www.teaandtarotboutique.com/story">Heather Wright Fitzgerald</a> for a <a href="https://www.teaandtarotboutique.com/">tea and tarot card reading</a>. (He's nervous, but CT Public's resident tea maker and enthusiast <a href="https://www.ctpublic.org/people/megan-fitzgerald">Meg Fitzgerald</a> is there for support.) Plus, we check in with students in <a href="https://thelink.ccsu.edu/organization/Tea_Club">Central Connecticut State University’s Tea Club</a>.
GUESTS:
<ul>
<li>Frank Kwei: Tea master at <a href="https://gracefarms.org/">Grace Farms</a> in New Canaan, Conn.</li>
<li>Heather Wright Fitzgerald: Owner of <a href="https://www.teaandtarotboutique.com/">Tea &amp; Tarot Wellness Boutique</a> in Madison, Conn.</li>
<li>CCSU’s Tea Club: (especially) Charles Hosek, CJ Hoyt, Mimi Duong, and Michael Liu (<a href="https://thelink.ccsu.edu/organization/Tea_Club">learn more about the club</a> or <a href="https://www.instagram.com/ccsuteaclub/">find the club on Instagram</a>)</li>
</ul>
Seasoned is produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald and Sabrina Herrera. Melody Rivera is our intern and she helped produce the CCSU Tea Club segment.
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>

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>