The Perennial Plate

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

Episode 102: Asian Carp

More Episodes

Asian Carp are quickly becoming the invasive species to beat. They are showing up and taking over in rivers across the country and threatening native species by out-competing fish for the plankton that forms the base of the aquatic food chain. The fish may be present in the Twin Cities as well. What better way to head home, than to meet with a fisherman who was tackling the very fish who could soon be greeting us in a few days? We went out with a fisherman on the Peoria River and got to see what our future hopefully doesn\'t hold.

Perennial Blog

Romero lives on in Louisville

When the subject of our lastest episode told me that he had worked with Oscar Romero, I became emotional, excited and wanted to capture his story on camera. Oscar Romero, if you aren’t familiar, is the Salvadorian equivalent of Martin Luther King. He was elected as Archbishop of El Salvador during a time of political turmoil and was expected to fall in line with government policy. He slowly shifted from being a conservative pawn of the repressive government, to the spokesperson for the impoverished people of El Salvador. He was shot in the heart while performing Mass the day after one of his most famous sermons, which ended with:

“…In the name of God, in the name of this suffering people whose cry rises to heaven more loudly each day, I implore you, I beg you, I order you: stop the repression.”

I had studied abroad in Nicaragua and El Salvador learning about the revolutions in the 70/80s that were so famously undermined by the US, so I was curious to hear what our episode subject, Nelson Escobar, had to say. He didn’t want to talk much about the time period. He alluded to his work with Romero, and how he left the Catholic service after the bishop was shot to fully engage in the revolution. He wasn’t a “guerillero” (guerilla) per se, but suggested that he was fully involved with the liberation movement.

Despite Nelson’s unwillingness to expound on his…

READ MORE | COMMENT

Vietnamese Rutabaga Slaw

We were just in Vietnam filming a food video for Intrepid Travel.  One of our favorite activities was a cooking class from a pretty phenomenal Chef.   One of the many dishes she taught us was an easy and delicious salad that is quite common in Vietnam.  Usually its main ingrediets are green mango or green papaya; sometimes it has dried beef or jellyfish as well.  However, wanting to do a more Minnesota version, I used rutabaga, turnip and celery root. Add fish sauce and other goodness, and it’s basically a badass slaw with underused root vegetables.  Enjoy.

200 grams each of juliened celery root, turnip and rutabaga (a small celery root, average sized rutabaga and a large turnip — don’t worry about being exact) 1/2 a red onion, thinly sliced 1 bunch watercress 1 bunch cilantro (chopped into bite sized pieces) 3 Tablespoons toasted sunflower seeds 1 Tablespoon sunflower oil 3 Tablespoons lime juice 2 Tablespoons honey 3 teaspoons fish sauce 2 teaspoon minced garlic

In a bowl combine the lime juice, fish sauce and honey.  Mix thoroughly and let sit for a few minutes while you prepare the rest of the ingredients.  In a larger bowl add together all of the other ingredients (except the sunflower seeds).  Add most of the fish sauce and taste the mixture.  If you need more “oomph”, add the remaining dressing.  Serve with the sunflower seeds on top as well as some of the watercress and cilantro.  Another great addition is fried shallots.

READ MORE | COMMENT

The Other Side of the Tomato

On our way towards Immokalee, Florida to visit with Immigrant Farm laborers, we decided to stop into a Chipotle. We pride ourselves on not eating fast food, and have only stopped at 1-2 along the way (always either Subway or Chipotle, and always vegetarian). But there is something about Chipotle that makes me feel like I’m not eating at a fast food joint. Their decor of metallic, aztec-ish mosaics on the walls; smell of cilantro rice; and clean metal tables is familiar and comforting so far from home. Their motto is “Food with Integrity” (it’s right there when you pull up the website), and they pride themselves on working with small farmers (when they can) and providing good, local, farm-supporting food. And it tastes good. So, we pulled off of interstate 41 without any guilt and stopped in for a quick bite.

I got what I usually get: veggie bowl with lots of rice, topped with a little bit of black beans, cheese, lettuce and their mild salsa chocked full of red tomatoes, onions and herbs. And I usually swing for some guac on the side. Maybe it was the oppressive heat outside that made my shirt stick to my back, or my premonition of a long day of filming ahead, or it could have been because deep down, somehow I knew that this would be my last veggie…

READ MORE | COMMENT

Vegetarians Eat Here (I’m pointing at Vietnam)

Southeast Asia ain’t just for the meat eaters anymore. Yes, the bustling markets are full of pig heads, plucked chickens and even dog meat (in some cases), the real pho (you know, the stuff of foodie dreams) is made from stewed beef bones, and Im pretty sure I saw a live cow strapped to the back of a moving moped….but a vegetarian can find him or herself right at home there as well.

I wont lie to you: Vietnamese street food isnt for the carnivore-aversive, and Im half convinced if you play their national anthem backwards you will hear the words “fish sauce” over and over again in different languages. But in most cases, you can find something to delight your vegetarian senses — and you will be less likely to end up on a sleeper train to Hue vomiting repeatedly in the process *true story*. Granted, there were no ingredient lists (and a slight language barrier) so the rich deliciousness of my meals probably had more to do with some sort of pork broth and less to do with soy protein water. But I digress… my stomach was quite happy in Vietnam. And for good reason.

Some may cry blasphemy if you suggest omitting duck pâté from a bánh mì or shrimp and pork from bánh xèo, but I disagree. No one knows mock meat like the Vietnamese (sorry Mom — though you are very good at seasoning tofu). Over…

READ MORE | COMMENT

episodes

Episode 102: Asian Carp

Episode 102: Asian Carp

Season 2
May 7th, 2012
Episode 101: La Minga

Episode 101: La Minga

Season 2
April 30th, 2012
Episode 99: Underground Chickens

Episode 99: Underground Chickens

Season 2
April 16th, 2012
Episode 98: Fire Starter

Episode 98: Fire Starter

Season 2
April 9th, 2012
Episode 97: Lizard Patrol

Episode 97: Lizard Patrol

Season 2
April 2nd, 2012
Episode 96: Lupe Gonzalo

Episode 96: Lupe Gonzalo

Season 2
March 26th, 2012
Episode 95: Big Fat Mullet

Episode 95: Big Fat Mullet

Season 2
March 19th, 2012
Episode 94: Carolina Gold

Episode 94: Carolina Gold

Season 2
March 12th, 2012
Episode 93: Joseph’s Fields

Episode 93: Joseph’s Fields

Season 2
March 5th, 2012
Episode 92: Little Radish

Episode 92: Little Radish

Season 2
February 27th, 2012
A Taste of Vietnam

A Taste of Vietnam:

Season 2
February 20th, 2012
Episode 91: Southern Table

Episode 91: Southern Table

Season 2
February 13th, 2012
Episode 90: Refugee Garden

Episode 90: Refugee Garden

Season 2
February 6th, 2012
Episode 89: Moonshine and Molasses

Episode 89: Moonshine and Molasses

Season 2
January 30th, 2012

More Episodes