MMMMM, doughnuts. Where is your favorite doughnut shop in the state? Are you a classic cake-y or a fluffy yeasted doughnut person? Glazed or frosted? Sprinkles or plain? Of course, jelly, right? This week on Seasoned, we're celebrating everybody’s favorite breakfast treat during a live listener call-in show.
Guests:
<ul>
<li>Jodi Burns: Owner/doughnut maker at <a href="https://www.blazingfreshdonuts.com/">Blazing Fresh Donuts</a> in Guilford, Conn. (BFD is <a href="https://www.instagram.com/blazingfreshdonuts/">@BlazingFreshDonuts</a> on Instagram and <a href="https://www.facebook.com/profile.php?id=100063829321977">Facebook</a>)</li>
<li>Alex Schwartz: Apple cider doughnut reviewer <a href="https://www.npr.org/2021/09/12/1035918024/a-man-a-mission-and-hundreds-of-apple-cider-doughnuts">featured on NPR</a>. Find his map <a href="https://www.instagram.com/ciderdonuteur/">@CiderDonuteur</a></li>
</ul>
This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio and Stephanie Stender. Our intern is Melody Rivera. 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>.<a href="https://www.wnpr.org/donate" rel="payment">Support the show: https://www.wnpr.org/donate</a>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.

Putting the tea in communi-tea

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