The Simple Plate: Cole Grotting of UMD's Land Lab

For our premiere episode, we sat down with Jillian Forte, executive chef of At Sara’s Table Chester Creek Cafe. We dove into the importance of locally sourcing your ingredients, for moral and flavorful reasons, and a mysterious dish that both of us found compelling and delicious. 

Take a stab at the recipe below after you listen and learn about the mystical okonomiyaki. 

Okonomiyaki

This week, we sat down with Jake Williams and Brigid Reina of Superior Greens, a microgreens company in Ashland, Wisconsin. Microgreens contain up to 40-times the nutritional value of their mature counterparts which makes for concentrated deliciousness. They can be spicy or they can be sweet and buttery, and every flavor in between. On eggs or on cupcakes, microgreens are a healthy and decadent food source. Jake and Brigid shared a recipe for a microgreen dish, check it out below.

Simple, Spicy Microgreens Pesto

  We talk with UMD Professor Randy Hanson about UMD's Sustainable Agriculture Project (SAP), a fifteen-acre "land lab" that utilizes sustainable farming practices.  SAP was formed in 2009 to "institute education, research, and regional engagement around community food and agriculture systems in the western Lake Superior bioregion."