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>

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