The Simple Plate

"The Simple Plate" is a new feature on Northland Morning every other Tuesday at 8:00 am, featuring tales of local food made and produced by local people.

You'll hear conversations with local chefs and local food growers. We'll discuss food culture, visit area food events, and even share a few recipes.

"The Simple Plate" is supported by Whole Foods Co-Op of Duluth.

Rainy City/Flickr

Where have all the flowers gone? sang Pete Seeger.

Girls have picked them, every one...

  Yes, but did you know they were eating them?

The Simple Plate Episode 7 - Randy Hanson, PhD

Feb 4, 2020
Randy Hanson
Randy Hanson

From Eco-Entrepreneurship to the climate crisis, Randy walks us through the history of farming in the Anthropocene and ultimately, how food brings us closer together. 

                        

Listen to our full interview with Randy Hanson

Part 1:

Part Two:

The Simple Plate: Duluth Coffee Company

Jan 7, 2020
DCC Logo
Duluth Coffee Company

"On this episode we meet with Sam Levar of Duluth Coffee Company. We dive into the dark roast vs light roast myth, the numerous processes that ultimately affect the flavor of your coffee, and why Lake Superior’s water makes for a such great cup. " 

Two young men in a radio studio talking to each other into microphones and wearing headphones
courtesy of The Bark at UMD

This week we talk with Adam Kemp of Uff-da Organics, a farm near Wrenshall that specializes in pick-your-own strawberries plus wholesale vegetables and herbs.

  

Today we're joined Shane Dickey of Superior Small Batch a vegan food producer located in the Twin Ports. 

Over the years, Shane has developed a recipe for flavor-packed, meat free, burgers and sausages, amongst other vegan foods. 

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

Nov 27, 2019
Young man in overalls standing next to a truck bed full of winter squash.
Photo by Cole Grotting

This week we're joined at the table by Cole Grotting of the UMD Land Lab where we discuss the importance of agricultural education and food miles.

The Simple Plate is supported by The Whole Foods Co-op of Duluth.

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

Mark and Jillian Forte
Henry Elholm

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