Small Thanksgiving dinners mean lots of tasty leftovers. Need some ideas for what to do with them all? This week on Seasoned, Chef Plum shares some favorite ideas for Thanksgiving leftovers: empanadas, turkey and dumplings, and a riff on a pasta alfredo. And we get a glimpse into the life of Connecticut turkey farmer Rick Hermonot and his curious birds. We also talk to soul food chef Craig Wright, who for the past three years has offered the Vernon community Thanksgiving dinner for free. Craig has overcome considerable hardship—and his story is inspiring. Plus, Alex Beggs is a senior staff writer at Bon Appétit magazine. She writes the etiquette column called “Is It Ever Okay." In this episode, Alex answers questions about celebrating the holidays in our new normal.

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

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Rick Hermonot – Farmer and owner of Ekonk Hill Turkey Farm in Sterling
Craig Wright – Chef-Owner of Craig’s Kitchen in Vernon
Alex Beggs – Senior staff writer at Bon Appétit magazine. She writes the etiquette column, “Is It Ever Okay.”

Small Thanksgiving dinners mean lots of tasty leftovers. Need some ideas for what to do with them all? This week on Seasoned, Chef Plum shares some favorite ideas for Thanksgiving leftovers: empanadas, turkey and dumplings, and a riff on a pasta alfredo. And we get a glimpse into the life of Connecticut turkey farmer Rick Hermonot and his curious birds. We also talk to soul food chef Craig Wright, who for the past three years has offered the Vernon community Thanksgiving dinner for free. Craig has overcome considerable hardship&mdash;and his story is inspiring. Plus, Alex Beggs is a senior staff writer at <a href="https://www.bonappetit.com/">Bon App&eacute;tit magazine</a>. She writes the etiquette column called &ldquo;Is It Ever Okay." In this episode, Alex answers questions about <a href="https://www.bonappetit.com/story/thanksgiving-etiquette-2020">celebrating the holidays in our new normal</a>.
Join the conversation on&nbsp;<a href="https://www.facebook.com/ctpublic/">Facebook</a>,&nbsp;<a href="https://twitter.com/wnpr">Twitter</a>, <a href="https://www.instagram.com/ctpublic/">Instagram</a>, and <a href="mailto:seasoned@ctpublic.org">email</a>&nbsp;at&nbsp;<a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>.
Robyn Doyon-Aitken and Catie Talarski produced this show.
Guests: Rick Hermonot &ndash; Farmer and owner of <a href="http://ekonkhillturkeyfarm.com/">Ekonk Hill Turkey Farm</a> in Sterling Craig Wright &ndash; Chef-Owner of <a href="https://craigssoulfood.com/">Craig&rsquo;s Kitchen</a> in Vernon <a href="https://www.bonappetit.com/contributor/alex-beggs">Alex Beggs</a> &ndash; Senior staff writer at Bon App&eacute;tit magazine. She writes the etiquette column, &ldquo;<a href="https://www.bonappetit.com/tag/is-it-ever-okay">Is It Ever Okay</a>.&rdquo;

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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