Last Spring we checked in with The Perennial Plate, a.k.a. Daniel Klein and Mirra Fine. The pair was preparing for the ultimate sustainably food road trip — a year-long adventure from coast to coast, visiting farmers, fishers, chefs and passionate artisans along the way for their video series.
The Jewish Week shares the story behind a kosher vegetarian bacon salt.
For the past year, Daniel Klein and Mirra Fine have been exploring the rugged edge of sustainable food in Minnesota. From their online weekly video series, dubbed “The Perennial Plate,” they’ve learned how to harvest wild rice from a lake, spear a fish through ice, and drill for maple syrup — and that’s just for starters. Klein, a storied former restaurant chef, ends every installment with an informal cooking lesson, using, say, venison he collected from the side of the road or fresh bread from a local bakery. Fine, the series’ camera operator and designer, captures the farm to table adventures with panache, and the resulting episodes are as charming as they are informative.
“What Are Your Favorite Sustainable Food Stories in America?” Serious Eats asks, for The Perennial Plate, a video series that will tour the country to tell the story of sustainable foodies, farmers and chefs.