Organic horticulturist and farmer, Renée Giroux, of Earth’s Palate Farm in Warren talks about her approach to organic farming, Korean natural farming and Shumei farming, and shares her experiences as a young farmer working with Sal Gilberte of Gilbertie's Organics and the late chef, David Bouley in New York. Renée also explains the role small family farms play in offsetting climate change, and she talks about the ways the NW CT Food Hub connects farmers with customers like schools, chefs and food pantries.

And, cook and recipe developer Susan Spungen (above) will get you excited about spring cooking. Fun fact: Susan was the culinary consultant on the films Julie & Julia, It's Complicated and Eat, Pray, Love. She’s the author of the cookbook, Veg Forward.

Plus, Karyn Bigelow (below), the founder of Beekeeping While Black, a virtual platform for building a community for Black Beekeepers in the U.S., talks about her beekeeping experience and what motivated her to start the platform. Karyn also describes the mental health benefits of engaging with nature and beekeeping.

GUESTS:


Renée Giroux: Organic horticulturist and farmer, co-owner of Earth’s Palate Farm in Warren, Conn. (@nourishingplants) (@warrengrown)


Susan Spungen: Author of Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate. (@susanspungen)


Karyn Bigelow: founder of Beekeeping While Black. (@Beekeeping.While.Black)

FEATURED RECIPES: 

Bucatini with Pea Pesto, Ricotta and Shaved Asparagus
Sugar Snap, Cabbage, and Radish Slaw with Buttermilk Dressing
Strawberry Tartlets with Goat Cheese Filling

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

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.

Organic horticulturist and farmer, <a href="https://www.earthspalatefarm.com/about-us">Renée Giroux</a>, of <a href="https://www.earthspalatefarm.com/">Earth’s Palate Farm</a> in Warren talks about her approach to organic farming, Korean natural farming and Shumei farming, and shares her experiences as a young farmer working with <a href="https://www.gilbertiesorganics.com/about">Sal Gilberte of Gilbertie's Organics</a> and the late <a href="https://davidbouley.com/">chef, David Bouley</a> in New York. Renée also explains the role small family farms play in offsetting climate change, and she talks about the ways the <a href="https://www.nwctfoodhub.org/">NW CT Food Hub</a> connects farmers with customers like schools, chefs and food pantries.
And, cook and recipe developer Susan Spungen (above) will get you excited about spring cooking. Fun fact: Susan was the culinary consultant on the films Julie &amp; Julia, It's Complicated and Eat, Pray, Love. She’s the author of the cookbook, Veg Forward.
Plus, <a href="https://www.karynbigelow.com/">Karyn Bigelow</a> (below), the founder of <a href="https://www.beekeepingwhileblack.com/">Beekeeping While Black</a>, a virtual platform for building a community for Black Beekeepers in the U.S., talks about her beekeeping experience and what motivated her to start the platform. Karyn also describes the mental health benefits of engaging with nature and beekeeping.
GUESTS:
<ul>
<li>
<a href="https://www.earthspalatefarm.com/about-us">Renée Giroux</a>: Organic horticulturist and farmer, co-owner of <a href="https://www.earthspalatefarm.com/">Earth’s Palate Farm</a> in Warren, Conn. (<a href="https://www.instagram.com/nourishingplants/">@nourishingplants</a>) (<a href="https://www.instagram.com/warrengrown/">@warrengrown</a>)
</li>
<li>
Susan Spungen: Author of <a href="https://www.amazon.com/dp/0785292985?ref_=cm_sw_r_cp_ud_dp_TR5WBW13Z8FF74NTM03S">Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate</a>. (<a href="https://www.instagram.com/susanspungen/">@susanspungen</a>)
</li>
<li>
Karyn Bigelow: founder of <a href="https://www.beekeepingwhileblack.com/">Beekeeping While Black</a>. (<a href="https://www.instagram.com/beekeeping.while.black/">@Beekeeping.While.Black</a>)
</li>
</ul>
FEATURED RECIPES: 
<a href="https://content.ctpublic.org/recipes/bucatini-with-pea-pesto-ricotta-and-shaved-asparagus/">Bucatini with Pea Pesto, Ricotta and Shaved Asparagus</a> <a href="https://content.ctpublic.org/recipes/sugar-snap-cabbage-and-radish-slaw-with-buttermilk-dressing/">Sugar Snap, Cabbage, and Radish Slaw with Buttermilk Dressing</a> <a href="https://content.ctpublic.org/recipes/strawberry-tartlets-with-goat-cheese-filling/">Strawberry Tartlets with Goat Cheese Filling</a>
This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato are our Social team.
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

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>

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