Olive oil is a thing of beauty—and essential in so much of our cooking. Olive oil sommelier Tassos Kyriakides teaches us how to better appreciate olive oil – both for its flavor and its health and ecological benefits.

And, producer Meg Dalton reports on one Connecticut organization using Palestinian olive oil to educate the community about the region. We’ll also hear from Wafa Shami, a Palestinian food blogger, about the importance of olive trees.

Plus, we talk with James Beard Award-winning chef JJ Johnson about his new book, The Simple Art of Rice.

GUESTS:


Tassos Kyriakides: Certified Olive Oil Sommelier and Assistant Professor of the Yale School of Public Health


Ghoufran Allababidi: President of the Tree of Life Educational Fund (@TreeofLifeEducationalFund)


Rebecca Crosby: Board member of Tree of Life and a retired pastor of the First Congregational Church of Old Lyme


Wafa Shami: Food blogger behind Palestine in a Dish and author of several children’s books, including Olive Harvest in Palestine. (@palistineinadish)


JJ Johnson: James Beard Award-winning cookbook author and the founder of FieldTrip in New York City, a trio of restaurants focused around rice. His latest book is The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table with Danica Novgorodoff (@chefjj) (@novgorodoff) (@fieldtripusa)

Learn More:
Education in a Bottle
Wafa Shami’s recipe for Chicken Musakhan

Featured Recipes from The Simple Art of Rice:
Seafood Paella
Filipino Adobo
Bibimbap with Pickled Vegetables

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera.

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

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

Olive oil is a thing of beauty—and essential in so much of our cooking. Olive oil sommelier Tassos Kyriakides teaches us how to better appreciate olive oil – both for its flavor and its health and ecological benefits.
And, producer Meg Dalton reports on one Connecticut organization using Palestinian olive oil to educate the community about the region. We’ll also hear from Wafa Shami, a Palestinian food blogger, about the importance of olive trees.
Plus, we talk with James Beard Award-winning chef JJ Johnson about his new book, The Simple Art of Rice.
GUESTS:
<ul>
<li>
Tassos Kyriakides: Certified Olive Oil Sommelier and Assistant Professor of the Yale School of Public Health
</li>
<li>
Ghoufran Allababidi: President of the <a href="https://tolef.org/">Tree of Life Educational Fund</a> (<a href="https://www.facebook.com/TreeofLifeEducationalFund/">@TreeofLifeEducationalFund</a>)
</li>
<li>
Rebecca Crosby: Board member of Tree of Life and a retired pastor of the First Congregational Church of Old Lyme
</li>
<li>
<a href="https://wafashami.com/">Wafa Shami</a>: Food blogger behind <a href="https://palestineinadish.com/">Palestine in a Dish</a> and author of several children’s books, including <a href="https://wafashami.com/olive-harvest-in-palestine/">Olive Harvest in Palestine</a>. (<a href="https://www.instagram.com/palestineinadish/">@palistineinadish</a>)
</li>
<li>
JJ Johnson: James Beard Award-winning cookbook author and the founder of <a href="https://www.fieldtripnyc.com/">FieldTrip</a> in New York City, a trio of restaurants focused around rice. His latest book is <a href="https://bookshop.org/p/books/the-simple-art-of-rice-recipes-from-around-the-world-for-the-heart-of-your-table-jj-johnson/18413366?ean=9781250809100">The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table</a> with Danica Novgorodoff (<a href="https://www.instagram.com/chefjj/">@chefjj</a>) (<a href="https://www.instagram.com/novgorodoff/">@novgorodoff</a>) (<a href="https://www.instagram.com/fieldtripusa/?hl=en">@fieldtripusa</a>)
</li>
</ul>
Learn More: <a href="https://tolef.org/scholarships-olive-oil/">Education in a Bottle</a> <a href="https://palestineinadish.com/recipes/chicken-musakhan/">Wafa Shami’s recipe for Chicken Musakhan</a>
Featured Recipes from The Simple Art of Rice: <a href="https://content.ctpublic.org/recipes/seafood-paella/">Seafood Paella</a> <a href="https://content.ctpublic.org/recipes/filipino-adobo/">Filipino Adobo</a> <a href="https://content.ctpublic.org/recipes/bibimbap-with-pickled-vegetables/">Bibimbap with Pickled Vegetables</a>
This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera.
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://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 explores olive oil, plus chef JJ Johnson’s ‘The Simple Art of Rice’

This hour, we get the scoop on some of the state’s best ice cream shops from two people devoted to local ice cream. We talk with Craig Behun, the ice cream lover behind the Instagram @cticecreamtour and Shahan Kukreja of Micro Creamery. Since 2015, Craig’s been posting about his adventures trying ice cream shops all over the state. And Shahan takes the micro brewery concept and applies it to ice cream. You’ll find more than 70 local ice cream flavors in the shop.

Plus, Sweet Claude’s in Cheshire is an ice cream shop we love; get to know its owner Kelly Anne Pearce.

And finally, Dr. Steve Zinn, UConn professor in the Department of Animal Science, talks about the cows we have to thank for the milk used in the excellent ice cream served at the UConn Dairy Bar (@uconndairybar).

GUESTS:
Craig Behun: Ice cream lover, creator of @cticecreamtour
Shahan Kukreja: Co-owner of Micro Creamery in Woodbridge and Milford, Conn. (@microcreameryofct)
Kelly Anne Pearce: Owner and ice cream maker, Sweet Claude’s in Cheshire, Conn. (@sweet_claudes)
Dr. Steve Zinn: UConn professor in the Department of Animal Science in the College of Agriculture, Health, and Natural Resources (CAHNR); previously department head of Dept of Animal Science

Your Picks: Thank you to everyone who shared ice cream shop recommendations with us! We compiled all your shout outs here, including every shop that was mentioned during our round table discussion with Craig and Shahan.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social. It originally aired September 21, 2023.

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.

This hour, we get the scoop on some of the state’s best ice cream shops from two people devoted to local ice cream. We talk with Craig Behun, the ice cream lover behind the Instagram <a href="https://www.instagram.com/cticecreamtour/" data-cms-ai="0">@cticecreamtour</a> and Shahan Kukreja of <a href="https://www.microcreameryofct.com/" data-cms-ai="0">Micro Creamery</a>. Since 2015, Craig’s been posting about his adventures trying ice cream shops all over the state. And Shahan takes the micro brewery concept and applies it to ice cream. You’ll find more than 70 local ice cream flavors in the shop.
Plus, <a href="https://www.sweetclaudesicecream.com/" data-cms-ai="0">Sweet Claude’s</a> in Cheshire is an ice cream shop we love; get to know its owner Kelly Anne Pearce.
And finally, Dr. Steve Zinn, UConn professor in the Department of Animal Science, talks about the cows we have to thank for the milk used in the excellent ice cream served at the <a href="https://dining.uconn.edu/uconn-dairy-bar/" data-cms-ai="0">UConn Dairy Bar</a> (<a href="https://www.instagram.com/uconndairybar/" data-cms-ai="0">@uconndairybar</a>).
GUESTS:
<ul>
<li>Craig Behun: Ice cream lover, creator of <a href="https://www.instagram.com/cticecreamtour/" data-cms-ai="0">@cticecreamtour</a></li>
<li>Shahan Kukreja: Co-owner of <a href="https://www.microcreameryofct.com/" data-cms-ai="0">Micro Creamery</a> in Woodbridge and Milford, Conn. (<a href="https://www.instagram.com/microcreameryofct/" data-cms-ai="0">@microcreameryofct</a>)</li>
<li>Kelly Anne Pearce: Owner and ice cream maker, <a href="https://www.sweetclaudesicecream.com/" data-cms-ai="0">Sweet Claude’s</a> in Cheshire, Conn. (<a href="https://www.instagram.com/sweet_claudes/" data-cms-ai="0">@sweet_claudes</a>)</li>
<li>Dr. Steve Zinn: UConn professor in the Department of Animal Science in the College of Agriculture, Health, and Natural Resources (CAHNR); previously department head of Dept of Animal Science</li>
</ul>
<a href="https://www.ctpublic.org/the-local-ice-cream-shops-that-melt-our-hearts" data-cms-ai="0">Your Picks</a>: Thank you to everyone who shared ice cream shop recommendations with us! We compiled all your shout outs <a href="https://www.ctpublic.org/the-local-ice-cream-shops-that-melt-our-hearts" data-cms-ai="0">here</a>, including every shop that was mentioned during our round table discussion with Craig and Shahan.
This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera on Social. It originally aired September 21, 2023.
Join the conversation on <a href="https://www.facebook.com/ctpublic/" data-cms-ai="0">Facebook</a>, <a href="https://twitter.com/wnpr" data-cms-ai="0">Twitter</a>, <a href="https://www.instagram.com/ctpublic/" data-cms-ai="0">Instagram</a>, and email: <a href="mailto:seasoned@ctpublic.org" data-cms-ai="0">seasoned@ctpublic.org</a>.
Seasoned is available as a podcast on <a href="https://podcasts.apple.com/us/podcast/seasoned/id1526131365" data-cms-ai="0">Apple Podcasts</a>, <a href="https://open.spotify.com/show/2vvu0dV0ugvCcnyyIAJxiU" data-cms-ai="0">Spotify</a>, <a href="https://music.amazon.com/podcasts/61d210af-f00b-4b18-bdd3-a5a247cf9c34/seasoned" data-cms-ai="0">Amazon Music</a>, <a href="https://tunein.com/podcasts/Food--Cooking-Podcasts/Seasoned-p1353966/" data-cms-ai="0">TuneIn</a>, <a href="https://www.listennotes.com/podcasts/seasoned-connecticut-public-radio-bBwFVsl1Q0p/" data-cms-ai="0">Listen Notes</a>, or wherever you get your podcasts. Subscribe and never miss an episode.

The scoop on Connecticut’s best local ice cream shops

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 celebrates Earth Day with a farmer, cook and beekeeper

Music transition into LOTs

This week on Seasoned, we’re talking with people connected to our state’s libraries who mix their work with a passion for food, drink and community.

The downtown branch of the Hartford Public Library may be closed for renovations, but that hasn’t stopped Andréa Hawkins and Doug Barber from opening up a coffee shop on the light-filled first floor of the library. They talk with us about how the shop fosters community.

And, pairing wine with cheese and charcuterie is too obvious. What wine might pair with Virginia Woolf’s Orlando? How about Madame Bovary or Anna Karenina? Shannon Barillari, of the Russell Library in Middletown, talks with us about how she pairs wine with books.

Plus, how does Youth Services Librarian Kristen Slepecki get kids excited about the library's Teen Test Kitchen program? "I bribe them with food," she says. "Sugary treats are, for sure, the way to go." We talk with Kristen and Christine Michaud, the Durham Library's director, about the intrinsic value of the library's Cookbook Club, which is part book discussion, part pot luck.

Also, some city and town libraries in our state have what's called a Library of Things. Home cooks, ask your librarian if you can borrow a Barbie cake pan, cookie cutters, an air fryer, rice cooker or pizza oven! Bridget Quinn, President and CEO and Head Librarian at the Hartford Public Library describes the awesomeness of the Library of Things.

GUESTS:


Andréa Hawkins and Doug Barber: Co-owners of Berkins on Main, the coffee shop on the first floor of the Hartford Public Library. They also own Berkins Blend Cafe in Glastonbury, Conn.


Shannon Barillari: Head of Digital and Emerging Technologies, Russell Library, Middletown, Conn.


Christine Michaud:Director of the Durham Public Library and the leader of the library’s Cookbook Club.


Kristen Slepecki: Youth Services and Teen Librarian at the Durham Public Library. She runs the Teen Test Kitchen program, where teenagers participate in fun taste tests and make edible experiments.


Bridget Quinn: President and CEO, and Head Librarian, of the Hartford Public Library.

Interested in the book and wine pairings Shannon Barallari suggests? 


The Guest by Emma Cline - Bajta


Kerouac by Ann Charters - Château Redortier, Beaumes de Venise


Madame Bovary by Gustave Flaubert and Anna Karenina by Leo Tolstoy - Chateau Thivin (producer) Cote de Brouilly (one of the twelve appellations in Beaujolais) – Les sept vignes


T. R. The Last Romantic by H.W. Brands (Teddy Roosevelt Biography) - Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey


Orlando by Virginia Woolf - Bodet-Herold Crémant de Lorie Physis

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, and Meg Fitzgerald. Scout Raimondo is our intern. 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.

This week on Seasoned, we’re talking with people connected to our state’s libraries who mix their work with a passion for food, drink and community.
The downtown branch of the <a href="https://www.hplct.org/">Hartford Public Library</a> may be closed for renovations, but that hasn’t stopped Andréa Hawkins and Doug Barber from opening up <a href="https://berkinsblendcafe.com/berkins-on-main">a coffee shop</a> on the light-filled first floor of the library. They talk with us about how the shop fosters community.
And, pairing wine with cheese and charcuterie is too obvious. What <a href="https://thelibraryvault.com/2024/01/01/wine-and-words-memory-the-seamstress/">wine might pair with Virginia Woolf’s Orlando</a>? How about <a href="https://thelibraryvault.com/2023/10/23/wine-words-bovary-beaujolais-and-imperial-russia/">Madame Bovary or Anna Karenina</a>? Shannon Barillari, of the Russell Library in Middletown, talks with us about how she pairs wine with books.
Plus, how does Youth Services Librarian Kristen Slepecki get kids excited about the library's Teen Test Kitchen program? "I bribe them with food," she says. "Sugary treats are, for sure, the way to go." We talk with Kristen and Christine Michaud, the Durham Library's director, about the intrinsic value of the library's Cookbook Club, which is part book discussion, part pot luck.
Also, some city and town libraries in our state have what's called a Library of Things. Home cooks, ask your librarian if you can borrow a Barbie cake pan, cookie cutters, an air fryer, rice cooker or pizza oven! Bridget Quinn, President and CEO and Head Librarian at the <a href="https://www.hplct.org/">Hartford Public Library</a> describes the awesomeness of the Library of Things.
GUESTS:
<ul>
<li>
Andréa Hawkins and Doug Barber: Co-owners of <a href="https://berkinsblendcafe.com/berkins-on-main">Berkins on Main</a>, the coffee shop on the first floor of the <a href="https://www.hplct.org/">Hartford Public Library</a>. They also own <a href="https://berkinsblendcafe.com/berkins-blend-cafe">Berkins Blend Cafe</a> in Glastonbury, Conn.
</li>
<li>
Shannon Barillari: Head of Digital and Emerging Technologies, <a href="https://russelllibrary.org/">Russell Library</a>, Middletown, Conn.
</li>
<li>
Christine Michaud: Director of the <a href="https://durhamlibrary.org/">Durham Public Library</a> and the leader of the library’s <a href="https://durhamlibrary.org/using-the-library/book-discussions/">Cookbook Club</a>.
</li>
<li>
Kristen Slepecki: Youth Services and Teen Librarian at the Durham Public Library. She runs the <a href="https://durhamlibrary.org/teens/programs/">Teen Test Kitchen program</a>, where teenagers participate in fun taste tests and make edible experiments.
</li>
<li>
Bridget Quinn: President and CEO, and Head Librarian, of the <a href="https://www.hplct.org/">Hartford Public Library</a>.
</li>
</ul>
Interested in the book and wine pairings Shannon Barallari suggests? 
<ul>
<li>
<a href="https://thelibraryvault.com/2023/09/11/wine-and-words-funky-fizzy-fun/">The Guest by Emma Cline - Bajta</a>
</li>
<li>
<a href="https://thelibraryvault.com/2024/03/04/wine-words-rhone-on-the-road/">Kerouac by Ann Charters - Château Redortier, Beaumes de Venise </a>
</li>
<li>
<a href="https://thelibraryvault.com/2023/10/23/wine-words-bovary-beaujolais-and-imperial-russia/">Madame Bovary by Gustave Flaubert and Anna Karenina by Leo Tolstoy - Chateau Thivin (producer) Cote de Brouilly (one of the twelve appellations in Beaujolais) – Les sept vignes</a>
</li>
<li>
<a href="https://thelibraryvault.com/2023/11/20/whiskey-words-the-lion-is-dead/">T. R. The Last Romantic by H.W. Brands (Teddy Roosevelt Biography) - Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey</a>
</li>
<li>
<a href="https://thelibraryvault.com/2024/01/01/wine-and-words-memory-the-seamstress/">Orlando by Virginia Woolf - Bodet-Herold Crémant de Lorie Physis</a>
</li>
</ul>
This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, and Meg Fitzgerald. Scout Raimondo is our intern. 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>.
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Seasoned explores olive oil, plus chef JJ Johnson’s ‘The Simple Art of Rice’

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