The Perennial Plate

Danny Klein takes us on an adventure in sustainable food and adventurous living

Episode 169: Bacon & Greens

After spending two months in the green nation from which my family originates, I developed a new perspective on the food. Ireland is already known for its generous and gregarious people and it lush and wild landscapes, but its food (unless you consider Guinness a food group) has always been an afterthought for the traveler: no longer. I tasted Native Oysters which might be the best of my life, feasted on the most tender lamb (raised on seaweed and mountain grasses), and fell in love with the traditional Irish butcher shops, bakeries and fishing villages. Yes, Ireland has Michelin starred restaurants and hip coffee shops, but for centuries it’s had what the best of Brooklyn strives for: time honored traditions using the best ingredients in the world. You can travel to Ireland for Guinness, for green fields and awe inspiring cliffs, for traditional music and stone walls, but also for the food. #ThisIsIrishFood

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Perennial Blog

A Nova Scotia Teaser

Here is a little unedited video that Hunter took during his 13 hours on a Lobster fishing boat near Halls Harbour.  The color of the sky is real.  This is a pretty much unedited segment from the start of Lobster season. Full videos coming very soon - we are excited to share!...

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Where to Eat in Nova Scotia

Having traveled extensively for our docu-series, inevitably people ask for food recommendations -- most of the time we never get around to writing them down.  Not this time!  We spent a month in Nova Scotia and below are our favorite spots. Whether you are doing a weekend trip from the East Coast (direct flights from Boston and NYC) or something more substantial, it’s good to know that yes, there is Lobster; yes, there are scallops and fish and chips; but one cannot dine on rich seafood alon...

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The Lobster That Got Away

Nova Scotia is known for its lobster. Since arriving in this beautiful province, my husband is on a “one-a-week” schedule. And he isn’t alone. Each year in Halls Harbour, a rustic fishing village on Nova Scotia’s Bay of Fundy, roughly 2 million pounds of lobster make their way through the Halls Harbour Lobster Pound. Twenty thousand pounds are eaten at the restaurant; the rest is packed into crates and shipped across the province, Canada and the world. That happens every year. But every ...

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