Tune in for a very special conversation with the cooks at Bloodroot, a restaurant in Bridgeport run by two feminists that have been serving vegetarian meals for more than 40 years. We’re also checking in with chefs from some of our favorite spots in Waterbury, New Haven, and Seymour to see how they’re doing at this phase of the pandemic. Plus, cookbook author and food writer Melissa Clark talks about her article “The Meat-Lover’s Guide to Eating Less Meat” and shares tips for home cooks who want to make more room on their plates for beans, grains, and tofu.

Bloodroot at the movies! Selma and Noel “star” in a documentary about Bloodroot showing at Remarkable Theater, a drive-in theater in Westport, September 20 at 7:00 pm. Order tickets on Remarkable Theater’s website.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Selma Miriam and Noel Furie – Owners of Bloodroot, a feminist vegetarian restaurant in Bridgeport

Michone Arrington – Chef and co-owner of The Art of Yum in Waterbury

John Brennan – Chef and owner of Olives and Oil in Seymour and New Haven and Elm City Social in New Haven

Melissa Clark – New York Times columnist and author of more than 30 cookbooks

Tune in for a very special conversation with the cooks at Bloodroot, a restaurant in Bridgeport run by two feminists that have been serving vegetarian meals for more than 40 years. We&rsquo;re also checking in with chefs from some of our favorite spots in Waterbury, New Haven, and Seymour to see how they&rsquo;re doing at this phase of the pandemic. Plus, cookbook author and food writer Melissa Clark talks about her article &ldquo;<a href="https://www.nytimes.com/2019/12/31/dining/flexitarian-eating-less-meat.html">The Meat-Lover&rsquo;s Guide to Eating Less Meat</a>&rdquo; and shares tips for home cooks who want to make more room on their plates for beans, grains, and tofu.
Bloodroot at the movies! Selma and Noel &ldquo;star&rdquo; in a documentary about Bloodroot showing at Remarkable Theater, a drive-in theater in Westport, September 20 at 7:00 pm. Order tickets on <a href="https://remarkabletheater.org/">Remarkable Theater&rsquo;s website</a>.
Robyn Doyon-Aitken and Catie Talarski produced this show.
Guests:
Selma Miriam and Noel Furie &ndash; Owners of <a href="https://www.bloodroot.com/">Bloodroot</a>, a feminist vegetarian restaurant in Bridgeport
Michone Arrington &ndash; Chef and co-owner of <a href="https://www.theartofyum.com/">The Art of Yum</a> in Waterbury
John Brennan &ndash; Chef and owner of Olives and Oil in <a href="https://www.facebook.com/OlivesandOilSeymour/">Seymour</a> and <a href="https://www.facebook.com/olivesandoilnewhaven/">New Haven</a> and <a href="https://www.elmcitysocial.com/">Elm City Social</a> in New Haven
<a href="https://www.melissaclark.net/">Melissa Clark</a> &ndash; New York Times columnist and author of more than 30 cookbooks

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>

Advertisement