Janusz Domagala is one of your favorite bakers from The Great British Bake Off, or The Great British Baking Show, as it’s known here in the U.S. We were cheering for him right through to the semi-finals of Season 13 in 2022.

This hour, Janusz talks about his debut cookbook, Baking with Pride. Plus, he describes the joy of baking in the Bake Off tent, the importance of showing up as his authentic self, and how some of the recipes in his book honor LGBTQ+ history.

Plus, we talk with a Middletown teacher about her very cool summer gig. Valerie Zimmer and her 7-year-old step-daughter, Mia, are giving Mr. Softee a run for his money this summer.

GUESTS: 


Janusz Domagala: Beloved former contestant on The Great British Bake Off and the author of Baking with Pride. (@januszbakes)


Valerie Zimmer and Mia: Valerie is the owner of Mama Mia's Ice Cream Truck and a student engagement specialist at Beman Middle School in Middletown, Conn. Mia is Valerie's stepdaughter and the inspiration for the ice cream truck (she's also the ice cream truck "boss." (@mamamiasicecreamtruck) on Facebook



FEATURED RECIPES: 

World Pride Cake
Date Night Brownies
Polish Honey Cake 

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Sabrina Herrera, Francesca Fontanez, Katherine Jimenez, and Martha Castillo on Social. 

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

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

Janusz Domagala is <a href="https://thegreatbritishbakeoff.co.uk/bakers/janusz/">one of your favorite bakers from The Great British Bake Off</a>, or The Great British Baking Show, as it’s known here in the U.S. We were cheering for him right through to the semi-finals of Season 13 in 2022.
This hour, Janusz talks about his debut cookbook, Baking with Pride. Plus, he describes the joy of baking in the Bake Off tent, the importance of showing up as his authentic self, and how some of the recipes in his book honor LGBTQ+ history.
Plus, we talk with a Middletown teacher about her<a href="https://www.facebook.com/profile.php?id=61558575535056"> very cool summer gig</a>. Valerie Zimmer and her 7-year-old step-daughter, Mia, are giving Mr. Softee a run for his money this summer.
GUESTS: 
<ul>
<li>
Janusz Domagala: Beloved former contestant on The Great British Bake Off and the author of <a href="https://bookshop.org/p/books/baking-with-pride-janusz-domalga/20589220?ean=9781922616951">Baking with Pride</a>. (<a href="https://www.instagram.com/januszbakes/?hl=en">@januszbakes</a>)
</li>
<li>
Valerie Zimmer and Mia: Valerie is the owner of <a href="https://www.facebook.com/p/Mama-Mias-Ice-Cream-Truck-61558575535056/?paipv=0&amp;eav=AfZm-2NJGPArQ5HPJwhoWjyI-Uc984zBLoRbmpabEm7hmegU4UVQZ_YRvfp1NuG-c9w&amp;_rdr">Mama Mia's Ice Cream Truck</a> and a student engagement specialist at Beman Middle School in Middletown, Conn. Mia is Valerie's stepdaughter and the inspiration for the ice cream truck (she's also the ice cream truck "boss." (<a href="https://www.facebook.com/profile.php?id=61558575535056">@mamamiasicecreamtruck</a>) on Facebook
 
</li>
</ul>
FEATURED RECIPES: 
<a href="https://content.ctpublic.org/recipes/world-pride-cake/">World Pride Cake</a> <a href="https://content.ctpublic.org/recipes/date-night-brownies/">Date Night Brownies</a> <a href="https://content.ctpublic.org/recipes/polish-honey-cake/">Polish Honey Cake </a>
This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Sabrina Herrera, Francesca Fontanez, Katherine Jimenez, and Martha Castillo on Social. 
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://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>

Seasoned

Recipes and stories from The Great British Baking Show's Janusz Domagala

We’re celebrating a few things at The Port of Call with chef Renee Touponce and bar manager and mixologist, Jade Ayala: Pride Month, a second James Beard Award nomination for Renee and Renee's birthday.

We’re also gonna eat. . .and dance along with the Sea Queens during a drag performance at The Port of Call. It’s a fundraiser for the Human Rights Campaign to protect LGBTQ+ rights – something Renee and Jade are passionate about.

Drag brunches and dinners aren’t usually about the food, but when Renee’s in the kitchen, they’re about the queens and the food. We talk with Renee and Jade about the restaurant’s bi-weekly drag dinner series and how they’re showing up for the LGBTQ+ community through their work.

And, the New Haven Pride Center has moved out of a basement and into a light-filled space on Orange Street. Producer Tagan Engel talks with Bennie Saldana, Support Services Coordinator, about the new space and the center's expanded programs for youth and adults. The new program we’re particularly excited about is the inspiration of ally, Diana Henderson.

Diana cooks and organizes monthly community dinners and bakes a birthday cake so everyone feels celebrated. She’s also known for her “free mom hugs.”

You’ll also hear from community dinner participants describing what it means to them to share a meal with chosen family. New to the area? Attending a dinner is a great way to find connection within the LGBTQ+ community in a dedicated space.

Plus, Chantal Tafari, chef/owner of Likkle Patty Shop in Windsor, makes vegan Jamaican patties that “slap,” and producer Katrice Claudio can’t recommend them highly enough. She talks with Chantal about what makes her patties special and you’ll learn about ackee, the official fruit of Jamaica.

GUESTS: 


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


Jade Ayala: Bar Manager and Beverage Director at both Oyster Club and The Port of Call in Mystic, Conn.


Sea Queen Performers: ft. Dro Lopez Fierce (@drolopezfierce) on Instagram


Bennie Saldana: Support Services Coordinator, New Haven Pride Center (@newhavenpridecenter) also (@bennie.saldana) and (@crystalstarzofficial)


Diana Henderson: Volunteer community dinner cook and co-host. Giver of "free mom hugs"
Attendees of the NHPC Community Dinner (March)


Chantal Tafari: Chef-owner of Likkle Patty Shop, a plant-based Jamaican patty shop and bakery in Windsor, Conn.

BONUS: 
Listen to Where We Live's interview with Juancarlos Soto, Executive Director of the New Haven Pride Center.

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, and Meg Fitzgerald, with help from Francesca Fontanez, Janae Spinato, and Martha Castillo on Social.

Special thanks to everyone in the LGBTQ+ community and their allies who shared their stories with us and allowed us to document their celebrations. 

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

We’re celebrating a few things at The Port of Call with chef Renee Touponce and bar manager and mixologist, Jade Ayala: Pride Month, a second James Beard Award nomination for Renee and Renee's birthday.
We’re also gonna eat. . .and dance along with <a href="https://www.instagram.com/seaqueensct/">the Sea Queens</a> during a drag performance at The Port of Call. It’s a fundraiser for the <a href="https://www.hrc.org/">Human Rights Campaign</a> to protect LGBTQ+ rights – something Renee and Jade are passionate about.
Drag brunches and dinners aren’t usually about the food, but when Renee’s in the kitchen, they’re about the queens and the food. We talk with Renee and Jade about the restaurant’s bi-weekly drag dinner series and how they’re showing up for the LGBTQ+ community through their work.
And, the <a href="https://www.newhavenpridecenter.org/">New Haven Pride Center</a> has moved out of a basement and into a light-filled space on Orange Street. Producer Tagan Engel talks with Bennie Saldana, Support Services Coordinator, about the new space and the center's expanded programs for youth and adults. The new program we’re particularly excited about is the inspiration of ally, Diana Henderson.
Diana cooks and organizes monthly community dinners and bakes a birthday cake so everyone feels celebrated. She’s also known for her “free mom hugs.”
You’ll also hear from community dinner participants describing what it means to them to share a meal with chosen family. New to the area? Attending a dinner is a great way to find connection within the LGBTQ+ community in a dedicated space.
Plus, Chantal Tafari, chef/owner of Likkle Patty Shop in Windsor, makes vegan Jamaican patties that “slap,” and producer Katrice Claudio can’t recommend them highly enough. She talks with Chantal about what makes her patties special and you’ll learn about ackee, the official fruit of Jamaica.
GUESTS: 
<ul>
<li>
Reneé Touponce: Executive Chef at <a href="http://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>). <a href="https://www.85thdaygroup.com/upcoming-events">Restaurant events</a>.
</li>
<li>
Jade Ayala: Bar Manager and Beverage Director at both <a href="http://www.oysterclubct.com/">Oyster Club</a> and <a href="https://theportofcallct.com/">The Port of Call</a> in Mystic, Conn.
</li>
<li>
Sea Queen Performers: ft. Dro Lopez Fierce (<a href="https://www.instagram.com/drolopezfierce/">@drolopezfierce</a>) on Instagram
</li>
<li>
Bennie Saldana: Support Services Coordinator, <a href="https://www.newhavenpridecenter.org/">New Haven Pride Center</a> (<a href="https://www.instagram.com/newhavenpridecenter/">@newhavenpridecenter</a>) also (<a href="https://www.instagram.com/bennie.saldana/">@bennie.saldana</a>) and (<a href="https://www.instagram.com/crystalstarzofficial/?utm_source=ig_embed&amp;ig_rid=76526248-ade5-438a-b720-eb587ef565ff">@crystalstarzofficial</a>)
</li>
<li>
Diana Henderson: Volunteer community dinner cook and co-host. Giver of "free mom hugs"
</li>
<li>Attendees of the NHPC Community Dinner (March)</li>
<li>
Chantal Tafari: Chef-owner of <a href="https://www.instagram.com/likklepattyshop">Likkle Patty Shop</a>, a plant-based Jamaican patty shop and bakery in Windsor, Conn.
</li>
</ul>
BONUS:  Listen to <a href="https://www.ctpublic.org/show/where-we-live/2024-06-13/like-home-to-me-examining-the-important-role-pride-centers-play">Where We Live's interview with Juancarlos Soto</a>, Executive Director of the New Haven Pride Center. This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, and Meg Fitzgerald, with help from Francesca Fontanez, Janae Spinato, and Martha Castillo on Social.
Special thanks to everyone in the LGBTQ+ community and their allies who shared their stories with us and allowed us to document their celebrations. 
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 celebrates Pride

Vegan chef Chrissy Tracey sits down with producer Tagan Engel to talk about the basics of foraging and how to incorporate wild plants and mushrooms into delicious meals. They discuss recipes for "lobster" rolls, Chrissy's riff on strawberry Pop Tarts, bagel sandwiches with carrot lox, and herby drinks from Chrissy's debut book, Forage & Feast.

Plus, backyard chicken keeping expert Kathy Shea Mormino describes realities of caring for the only pet that gives us food, backyard chickens. Interested in keeping chickens? Listen to this episode first.


Chrissy Tracey:Food content creator and author of Forage & Feast (@eatwithchrissyy) on Instagram


Kathy Shea Mormino: (aka The Chicken Chick): Founder of The Chicken Chick, a platform to connect, educate, and share an appreciation for keeping chickens as pets with chicken enthusiasts worldwide. She’s the author of The Chicken Chick’s Guide to Backyard Chickens: Simple Steps For Healthy, Happy Hens. Kathy is @TheChickenChick) on Facebook and (@thechickenchick) on Instagram.

FEATURED RECIPES:
Strawberry Knotweed Toaster Tarts
Wild Mint Mojitos
Lobster Mushroom Rolls

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Our Social team also includes Francesca Fontanez, Martha Castillo and Janae Spinato.

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

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

Vegan chef Chrissy Tracey sits down with producer Tagan Engel to talk about the basics of foraging and how to incorporate wild plants and mushrooms into delicious meals. They discuss recipes for "lobster" rolls, Chrissy's riff on strawberry Pop Tarts, bagel sandwiches with carrot lox, and herby drinks from Chrissy's debut book, Forage &amp; Feast.
Plus, backyard chicken keeping expert Kathy Shea Mormino describes realities of caring for the only pet that gives us food, backyard chickens. Interested in keeping chickens? Listen to this episode first.
<ul data-pm-slice="3 3 []">
<li>
<a href="https://www.eatwithchrissy.com/">Chrissy Tracey</a>: Food content creator and author of <a href="https://bookshop.org/p/books/forage-feast-recipes-for-bringing-mushrooms-wild-plants-to-your-table-a-cookbook-chrissy-tracey/21111219?ean=9781984862242">Forage &amp; Feast </a> (<a href="https://www.instagram.com/eatwithchrissyy/?hl=en">@eatwithchrissyy</a>) on Instagram
</li>
<li>
Kathy Shea Mormino: (aka <a href="https://the-chicken-chick.com/">The Chicken Chick</a>): Founder of The Chicken Chick, a platform to connect, educate, and share an appreciation for keeping chickens as pets with chicken enthusiasts worldwide. She’s the author of <a href="https://www.amazon.com/Chicken-Chicks-Guide-Backyard-Chickens/dp/0760352429/ref=tmm_pap_swatch_0?_encoding=UTF8&amp;qid=&amp;sr=">The Chicken Chick’s Guide to Backyard Chickens: Simple Steps For Healthy, Happy Hens.</a> Kathy is <a href="https://www.facebook.com/TheChickenChick">@TheChickenChick</a>) on Facebook and (<a href="https://www.instagram.com/thechickenchick/?hl=en">@thechickenchick</a>) on Instagram.
</li>
</ul>
FEATURED RECIPES: <a href="https://content.ctpublic.org/recipes/strawberry-knotweed-toaster-tarts/">Strawberry Knotweed Toaster Tarts</a> <a href="https://content.ctpublic.org/recipes/wild-mint-mojitos/">Wild Mint Mojitos</a> <a href="https://content.ctpublic.org/recipes/lobster-mushroom-rolls/">Lobster Mushroom Rolls</a> This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Our Social team also includes Francesca Fontanez, Martha Castillo and Janae Spinato.
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://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.

Chrissy Tracey’s debut cookbook, plus The Chicken Chick, Kathy Shea Mormino

We begin the show by talking with (pinch us!) food writer and reporter Priya Krishna of the New York Times. She shares some of the stories behind her new book, Priya’s Kitchen Adventures. It’s a cookbook for kids! And, Priya talks about some of her most meaningful reporting for the Times to date: her video series On the Job, where she shines a light on the unseen workers of New York City’s food scene.

Priya also previews Chefs!, the Connecticut Forum’s live, unscripted panel discussion taking place at The Bushnell on Tuesday, May 21 at 7:30 PM. Priya’s fellow panelists are Marcus Samuelsson and Gail Simmons, and the event is moderated by Sam Sifton.

Go to CT Public's website for a chance to win free tickets to the event or buy your tickets directly from The Connecticut Forum.

Also this hour, Azeem (Blessings) Kareem and Sarah Rose Kareem of Samad Gardens Initiative describe how they teach newbie gardeners and farmers how to grow food for themselves and their communities. You’ll learn how to connect with Nature by growing vegetables, greens, and herbs in recycled egg cartons, milk jugs or buckets.

Plus, you’ve heard of CSAs. What does it mean to be a “CSA grocery store?” We talk with Jocelyn Cerda (below), founder of Mercado Popular. Jocelyn is on a mission to work with BIPOC growers and makers to connect the Hartford community with fresh, healthy, local food.

GUESTS:


Priya Krishna: Food writer and contributor to the New York Times. She’s the author or co-author of several books, including Cooking at Home (with David Chang) and Indian-ishwith her mother, Ritu. Her latest book is Priya’s Kitchen Adventures. (@priyakrishna) on Instagram


Azeem (Blessings) Kareem and Sarah Rose Kareem: Founders of Samad Gardens Initiative, Bloomfield, Conn. (@samadgardensinitiative) on Facebook and (@samadgardensinitiative) on Instagram


Jocelyn Cerda: Owner of Mercado Popular, Hartford, Conn. (@mercadopopct) on Facebook and (@mercadopopct) on Instagram

FEATURED RECIPES: 
Watermelon Agua Fresca
Dahi Bahalla, Nana-Style

LEARN MORE:


Read/Listen: Azeem (Blessings) and Sarah Rose Kareem were profiled in Connecticut Public’s series: BIPOC farmers in Conn. may be small in number, but they have plenty of stories to tell


Watch: Sarah Rose Kareem demo: How to Make Apple Cider Vinegar Extract


Watch: Sarah Rose and Azeem (Blessings) Kareem demo: How to Make Fermented Plant Juice


Learn: Sign up for a Samad Gardens Initiative gardening class or find teas


Learn: Fruition Seeds - Free Container Gardening Course (and many other resources on their website for new and seasoned growers)


Learn: Sarah Rose and Azeem (Blessings) recommend Nigel Palmers book The Regenerative Growers Guide to Garden Amendments to new and aspiring growers


Plan:Consult a Biodynamic Calendar to learn which tasks to do when and how to sync your growing with lunar and planetary influences.

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Our Social team includes Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato.

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

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

We begin the show by talking with (pinch us!) food writer and reporter Priya Krishna of the New York Times. She shares some of the stories behind her new book, Priya’s Kitchen Adventures. It’s a cookbook for kids! And, Priya talks about some of her most meaningful reporting for the Times to date: her video series <a href="https://www.youtube.com/playlist?list=PLYG6O_GQCZwjHuu5swGZ6c8sZq6SpC87q">On the Job</a>, where she shines a light on the unseen workers of New York City’s food scene.
Priya also previews <a href="https://www.ctforum.org/event/chefs">Chefs!</a>, the <a href="https://www.ctforum.org/">Connecticut Forum</a>’s live, unscripted panel discussion taking place at The Bushnell on Tuesday, May 21 at 7:30 PM. Priya’s fellow panelists are <a href="https://www.ctpublic.org/show/seasoned/2021-02-18/marcus-samuelsson-shines-a-light-on-black-excellence-in-the-food-world">Marcus Samuelsson</a> and Gail Simmons, and the event is moderated by <a href="https://www.ctpublic.org/show/seasoned/2021-04-22/sam-siftons-no-recipe-recipes">Sam Sifton</a>.
Go to <a href="https://ctpublic.org/chefs">CT Public's website</a> for a chance to win free tickets to the event or buy your tickets directly from <a href="https://www.ctforum.org/event/chefs">The Connecticut Forum</a>.
Also this hour, Azeem (Blessings) Kareem and Sarah Rose Kareem of Samad Gardens Initiative describe how they teach newbie gardeners and farmers how to grow food for themselves and their communities. You’ll learn how to connect with Nature by growing vegetables, greens, and herbs in recycled egg cartons, milk jugs or buckets.
Plus, you’ve heard of CSAs. What does it mean to be a “CSA grocery store?” We talk with Jocelyn Cerda (below), founder of Mercado Popular. Jocelyn is on a mission to work with BIPOC growers and makers to connect the Hartford community with fresh, healthy, local food.
GUESTS:
<ul>
<li>
<a href="https://www.priyakrishna.me/">Priya Krishna</a>: Food writer and contributor to the New York Times. She’s the author or co-author of several books, including <a href="https://bookshop.org/p/books/cooking-at-home-or-how-i-learned-to-stop-worrying-about-recipes-and-love-my-microwave-a-cookbook-priya-krishna/16829738?ean=9781524759247">Cooking at Home</a> (with David Chang) and <a href="https://bookshop.org/p/books/indian-ish-recipes-and-antics-from-a-modern-american-family-priya-krishna/6960701?ean=9781328482471">Indian-ish</a> with her mother, Ritu. Her latest book is <a href="https://bookshop.org/p/books/priya-s-kitchen-adventures-a-cookbook-for-kids-priya-krishna/19634036?ean=9780358692935">Priya’s Kitchen Adventures</a>. (<a href="https://www.instagram.com/priyakrishna/?hl=en">@priyakrishna</a>) on Instagram
</li>
<li>
Azeem (Blessings) Kareem and Sarah Rose Kareem: Founders of <a href="https://www.samadgardensinitiative.com/">Samad Gardens Initiative</a>, Bloomfield, Conn. (<a href="https://www.facebook.com/samadgardensinitiative">@samadgardensinitiative</a>) on Facebook and (<a href="https://www.instagram.com/samadgardensinitiative">@samadgardensinitiative</a>) on Instagram
</li>
<li>
Jocelyn Cerda: Owner of <a href="https://www.mercadopop.shop/">Mercado Popular</a>, Hartford, Conn. (<a href="https://www.facebook.com/mercadopopct">@mercadopopct</a>) on Facebook and (<a href="https://www.instagram.com/mercadopopct/">@mercadopopct</a>) on Instagram
</li>
</ul>
FEATURED RECIPES: <a href="https://content.ctpublic.org/recipes/watermelon-agua-fresca/">Watermelon Agua Fresca</a> <a href="https://content.ctpublic.org/recipes/dahi-bhalla-nana-style/">Dahi Bahalla, Nana-Style</a>
LEARN MORE:
<ul>
<li>
Read/Listen: Azeem (Blessings) and Sarah Rose Kareem were profiled in Connecticut Public’s series: <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>
</li>
<li>
Watch: Sarah Rose Kareem demo: <a href="https://youtu.be/X-S_He54GaA?si=Ye9dEL_VvUd__I2k">How to Make Apple Cider Vinegar Extract</a>
</li>
<li>
Watch: Sarah Rose and Azeem (Blessings) Kareem demo: <a href="https://youtu.be/v5hEPyxeTDc?si=CD8cSO8BpSNojJSe">How to Make Fermented Plant Juice</a>
</li>
<li>
Learn: Sign up for a <a href="http://www.samadgardensinitiative.com">Samad Gardens Initiative gardening class or find teas</a>
</li>
<li>
Learn: Fruition Seeds - <a href="https://www.fruitionseeds.com/learn/courses/8-keys-for-container-gardening-mini-course/">Free Container Gardening Course</a> (and many other resources on their website for new and seasoned growers)
</li>
<li>
Learn: Sarah Rose and Azeem (Blessings) recommend Nigel Palmers book <a href="https://www.chelseagreen.com/product/the-regenerative-growers-guide-to-garden-amendments/">The Regenerative Growers Guide to Garden Amendments</a> to new and aspiring growers
</li>
<li>
Plan: <a href="https://www.rhythmofnature.net/biodynamic-calendar">Consult a Biodynamic Calendar</a> to learn which tasks to do when and how to sync your growing with lunar and planetary influences.
</li>
</ul>
This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Our Social team includes Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato.
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://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.

Recipes and stories from The Great British Baking Show's Janusz Domagala

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