Midwest Meets Mediterranean blends soulful stories with seasonal recipes and kitchen tips. Join Chef Laura Bonicelli as she explores local food, farmers, and flavors through a Mediterranean lens — one delicious episode at a time.
Site
RSS
Apple
Données mises à jour le 01/08/2026
Classements récents
Dernières positions dans les classements Apple Podcasts et Spotify.
Liens partagés entre épisodes et podcasts
Liens présents dans les descriptions d'épisodes et autres podcasts les utilisant également.
Pasta is much more than comfort food—it's a tradition rooted in history, family, and the Mediterranean way of life.
In this solo episode of Midwest Meets Mediterranean, Chef Laura Bonicelli explores the origins of pasta, the differences between fresh and dried pasta, and the simple techniques that can dramatically improve the way you cook at home. Along the way, she shares family stories, practical cooking tips, and the timeless principles that make pasta one of the world's most beloved foods.
Whether you're making a quick weeknight dinner or preparing a special meal from scratch, this episode will help you cook pasta with greater confidence—and more joy.
What You'll Learn
The history and evolution of pasta
Fresh vs. dried pasta
Why pasta fits into a healthy Mediterranean lifestyle
Episode 8 — Inside EverSharp: Knives, Craftsmanship, and Community
Épisode 8
vendredi 26 juin 2026 • Durée 46:46
EverSharp is more than a kitchen store. It's a place where craftsmanship, expertise, and community come together around one of the most important tools in any kitchen—a good knife.
In this episode of Midwest Meets Mediterranean, Chef Laura Bonicelli sits down with Maddie of EverSharp to explore the story behind one of the Midwest's most respected kitchen retailers. Together, they discuss how the business has evolved from a knife-sharpening service into a destination for cooks seeking quality knives, cookware, and expert advice.
Laura has worked with EverSharp since the store opened in 2007, making this conversation both personal and practical. Whether you're investing in your first chef's knife, caring for tools you already own, or simply curious about what makes a truly great kitchen store, this episode offers practical insights that will help you become a more confident and informed home cook.
What You'll Learn
How EverSharp grew from a knife-sharpening business into one of the country's premier kitchen stores
Why knowledgeable retailers still play an important role in today's shopping experience
What makes Wüsthof knives a favorite among professional chefs and serious home cooks
Maddie's personal recommendations for building a great knife collection
The biggest mistakes people make when caring for their kitchen knives
Why repairing a quality knife is often better than replacing it
How tariffs and global shipping continue to impact the cookware industry
What makes EverSharp's customer service and product knowledge unique
What to expect at EverSharp's popular annual Tent Sale
Timestamps
00:00 – Intro
00:19 – Welcome to Maddie
01:04 – The Story Behind EverSharp
05:00 – How the Business Evolved
09:08 – Roles at EverSharp
– Vendor Tours
About the GuestResources & LinksSubscribe & Follow
Episode 7: Russ Willenbring of Produce Acres Life starts in the soil.
Épisode 7
vendredi 12 juin 2026 • Durée 41:58
It's a simple idea, but one that shapes everything Russ Willenbring does at Produce Acres.
In this episode of Midwest Meets Mediterranean, Chef Laura Bonicelli visits the farm and walks the fields with Russ to explore the connection between soil health, plant nutrition, flavor, and human health. Known throughout the Twin Cities farmers market community for his exceptional asparagus, berries, and vegetables, Russ has spent decades developing a farming philosophy rooted in the belief that healthy plants are naturally more resilient.
Rather than relying on pesticides, Russ focuses on feeding the soil and providing plants with the micronutrients they need to thrive. The result is produce that is flavorful, nutrient-dense, and capable of defending itself against many of the challenges modern farmers face.
Together, Laura and Russ discuss asparagus, aronia berries, organic farming, Brix measurements, family farming, and why the health of our food begins long before a seed is planted.
Whether you're a gardener, farmers market shopper, home cook, or simply curious about where your food comes from, this conversation offers a fascinating look at the relationship between healthy soil and healthy food.
Episode Timestamps
00:00 Introduction
00:18 Walking the Fields at Produce Acres
02:20 What Russ Grows Beyond Asparagus
04:20 Why Healthy Plants Resist Pests Naturally
05:18 How Produce Acres Got Started
07:20 Pick-Your-Own Strawberries and Early Success
09:00 Where Russ Sells His Produce
10:10 Why His Asparagus Tastes Different
11:55 Flavor Starts with Nutrition
14:35 The Journey to Organic Farming
16:58 A Message from Chef Laura
17:27 How Brix Levels Measure Food Quality
About Russ WillenbringEpisode TimestampsAbout Russ WillenbringIn This EpisodeConnect with Midwest Meets MediterraneanIn This EpisodeConnect with Midwest Meets Mediterranean
What Mushrooms Are Actually Doing for You | Josiah Christensen
Épisode 6
vendredi 29 mai 2026 • Durée 01:05:07
📝 Episode Description
Mushrooms are having a moment—but most people still don’t fully understand what they are, how they grow, or what they’re actually doing for our health.
In this episode of Midwest Meets Mediterranean, Chef Laura Bonicelli sits down with Josiah Christensen, owner and producer of Pleasant Valley Mushrooms, to explore the fascinating world of fungi—from foraging and cultivation to nutrition, flavor, and the future of indoor agriculture.
Josiah’s path into mushroom farming began with a lifelong fascination with biology and the outdoors. After studying aquaponics and working at one of the world’s leading indoor farms, Superior Fresh, he discovered a passion for fungi while foraging mushrooms in Wisconsin’s Driftless Area. That curiosity eventually led him back to his hometown of Becker, Minnesota, where he founded Pleasant Valley Mushrooms in 2020.
What began in a small greenhouse has grown into a thriving mushroom operation focused on producing exceptionally fresh gourmet mushrooms while helping educate consumers about the incredible variety, flavor, and health benefits mushrooms offer.
This conversation explores much more than cooking. It’s about biology, farming, health, entrepreneurship, and the growing role mushrooms may play in the future of food.
🎯 What You’ll Learn
The differences between popular gourmet mushroom varieties
The challenges of educating consumers about mushrooms
The future of Pleasant Valley Mushrooms
⏱️ Timestamps
00:00 – Intro
00:20 – Welcome
00:55 – Josiah’s Background
01:02 – Work Experience and Indoor Agriculture
👤 About the Guest🔗 Resources & Links📌 Subscribe & Follow
Ashley Nathe: The Season Starts Here
Épisode 5
vendredi 15 mai 2026 • Durée 45:19
🎙️ Episode 5Ashley Nathe: The Season Starts Here📝 Episode Description
For generations, the Minneapolis Farmers Market has been more than a place to buy produce—it has been a meeting place, a community hub, and a living connection to Minnesota’s agricultural roots.
In this episode of Midwest Meets Mediterranean, Chef Laura Bonicelli sits down with Ashley Nathe, Executive Director of the Minneapolis Farmers Market, to explore the history, culture, and evolving future of one of the region’s most iconic public spaces.
Ashley’s connection to the market runs far deeper than her professional role. Her father has been a vendor at the market since 1976, and Ashley herself grew up immersed in the rhythms, relationships, and traditions of the market community. In many ways, her leadership reflects a lifetime of lived experience inside the institution she now helps guide.
Together, Laura and Ashley discuss the market’s surprising history, the role of family farming today, food accessibility initiatives like SNAP and EBT, the importance of the Hmong farming community, and how the market continues to evolve while preserving its deeply rooted identity.
This conversation is about much more than produce. It’s about place, stewardship, and the people who keep local food systems alive.
🎯 What You’ll Learn
The history and evolution of the Minneapolis Farmers Market
How Ashley Nathe’s lifelong connection to the market shapes her leadership
Why family farming still matters in Minnesota
How the market supports accessibility through SNAP and EBT programs
The important role of the Hmong farming community
What makes the Minneapolis Farmers Market unique today
⏱️ Timestamps
00:00 – Intro
00:18 – Welcome
01:09 – Ashley’s Background
04:06 – Market Family
09:20 – Ashley’s Parents’ Story
11:32 – Surprising Market History
👤 About the Guest🔗 Resources & Links📌 Subscribe & Follow
Hacking Salt the Mediterranean Way
Épisode 4
vendredi 24 avril 2026 • Durée 49:24
Description
Salt is one of the most fundamental ingredients in the kitchen—and one of the most misunderstood.
In this episode of Midwest Meets Mediterranean, Chef Laura Bonicelli sits down with Mary Lower, creator of Hacking Salt, to explore how salt shapes the way we cook, taste, and think about food.
Mary shares her journey from a career in public relations and storytelling into the world of sodium awareness, and how a personal health shift led her to rethink flavor from the ground up. Together, they explore how reducing salt doesn’t mean sacrificing taste—in fact, it can open the door to a deeper, more nuanced way of cooking.
This conversation is both practical and inspiring, offering a new perspective on an ingredient we use every day.
What You’ll Learn
Why salt is so deeply embedded in how we cook and eat
Mary Lower’s journey from PR to Hacking Salt
The difference between salt and sodium
How reducing sodium can improve your sense of taste
Practical ways to cook with less salt without losing flavor
Common misconceptions about salt and health
Timestamps
00:55 – Welcome Mary Lower
01:16 – Introducing Hacking Salt
01:22 – Mary’s Background in PR, Photography, and Storytelling
10:05 – Building a Life in Minneapolis
15:29 – Chris’s Journey and the Role of Salt
15:39 – Midroll
15:57 – Salt vs. Sodium
17:24 – Reading Labels and Hidden Sodium
18:54 – Processed Foods and Sodium in the American Diet
23:05 – Finding Community Through Health Challenges
24:34 – The Launch of Hacking Salt
28:28 – The Hacking Salt Cookbook
👤 📌
Inside the Olive Oil Bottle with Elaine Trigiani
Épisode 3
vendredi 3 avril 2026 • Durée 01:04:48
Olive oil is something many of us use every day—often without a second thought. But behind every bottle is a story shaped by land, timing, and generations of care.
In this episode of Midwest Meets Mediterranean, Chef Laura Bonicelli sits down with Elaine Trigiani, a master olive oil producer in Tuscany, to explore what truly goes into making exceptional olive oil.
Elaine took it to heart when her aunt told her, “You don’t buy olive oil—you make it.” Years later, she now produces award-winning olive oils in both Tuscany and Sicily.
This conversation offers a deeper understanding of olive oil—not to complicate it, but to make it more approachable. By exploring both the process and the practical questions we all have, this episode will help you become a more confident and informed olive oil consumer.
What You’ll Learn
What makes high-quality olive oil different from what most of us buy
How olive oil is grown, harvested, and produced in Tuscany and Sicily
What to look for—and taste for—in a good olive oil
Why cooking with good olive oil matters
How to read and understand olive oil labels
Timestamps
00:00 – Intro
00:43 – Welcome
02:45 – Elaine’s Story
07:59 – Olive Oil Production in Tuscany and Sicily
11:39 – Midroll
12:01 – Piero and La Storia
28:11 – Midroll
28:30 – Certification and Awards
31:40 – Color and What It Means
31:59 – Picking and Processing
41:51 – Heat and Olive Oil
47:56 – How to Buy Olive Oil
Welcome to Midwest Meets Mediterranean: A Different Way to Think About Cooking
Épisode 2
vendredi 27 mars 2026 • Durée 16:25
In this first episode of Midwest Meets Mediterranean, Chef Laura Bonicelli introduces the heart behind the show—blending seasonal Midwestern ingredients with Mediterranean inspiration in a way that feels simple, grounded, and doable in everyday life.
If cooking has started to feel overwhelming, complicated, or disconnected from how you actually want to live, this episode offers a different perspective. Laura shares the “why” behind the podcast, what listeners can expect, and how a more thoughtful, seasonal approach to food can bring both ease and meaning back into the kitchen.
This is not about perfection. It’s about possibility—and reconnecting with food in a way that feels good.
What You’ll Learn
Why cooking feels more complicated than it needs to be
The inspiration behind Midwest Meets Mediterranean
A simpler, more seasonal way to approach everyday meals
What to expect from future episodes
Timestamps
00:00 – Intro
00:45 – Meet Laura Bonicelli
06:24 – The Why Behind Midwest Meets Mediterranean
If you enjoyed this episode, be sure to subscribe and share it with someone who loves cooking, seasonal food, and simple, thoughtful living.
Midwest Meets Mediterranean Is Coming In January
Épisode 1
mardi 16 décembre 2025 • Durée 00:48
In this short trailer episode, Chef Laura Bonicelli introduces Midwest Meets Mediterranean — a fresh, flavorful podcast that blends seasonal Midwestern ingredients with Mediterranean inspiration. Learn what you can expect from upcoming episodes, meet some of the voices you'll hear from, and get excited to cook with heart, soul, and seasonal simplicity.
What You’ll Hear in This Episode:
What the podcast is all about
Who it’s for (food lovers, home cooks, market-goers)
Chef Laura’s vision for seasonal, mindful cooking
About Your Host:
Chef Laura Bonicelli is a cookbook author, cooking club founder, and passionate seasonal eater. She brings warmth, curiosity, and over a decade of culinary storytelling to this new podcast — from the heart of the Midwest to the heart of the Mediterranean.
Subscribe & Follow:
Don’t miss the first full episode!
Subscribe wherever you get your podcasts and follow Chef Laura on YouTube for full video episodes.
Tag your seasonal dishes with #MidwestMeetsMediterranean to be featured!
Podcasts Similaires Basées sur le Contenu
Découvrez des podcasts liées à Midwest Meets Mediterranean. Explorez des podcasts avec des thèmes, sujets, et formats similaires. Ces similarités sont calculées grâce à des données tangibles, pas d'extrapolations !
14:25 – The Largest Selection of Wüsthof in America
15:48 – Maddie's Favorite Knives
18:27 – Wüsthof Service Center
22:14 – Mistakes Home Cooks Make
23:27 – Repairing Knives
25:41 – Kitchen Gadgets Worth Owning
28:52 – Staying Competitive in Today's Retail Environment
30:43 – Tariffs and Shipping Challenges
34:40 – Beyond Knife Sharpening
37:14 – The EverSharp Tent Sale
39:48 – What's Next for EverSharp
41:44 – What Is a Dull Knife?
45:04 – Finding EverSharp
Maddie has been part of EverSharp since the store opened in 2007, joining the business full-time after graduating from college. Her favorite part of the job is helping customers find the right kitchen tools for the way they cook—and, of course, testing new products before they reach the shelves. Her extensive knowledge of knives, cookware, and kitchen equipment has made her a trusted resource for home cooks and culinary professionals alike.
Follow EverSharp on social media for knife care tips, special events, new products, and information about the annual Tent Sale.
If you enjoyed this episode, subscribe to Midwest Meets Mediterranean, leave a review, and share it with someone who loves cooking, quality kitchen tools, and discovering the stories behind the people who help us become better cooks.
Every episode explores the people, traditions, and craftsmanship that connect food, culture, and community.
20:05 Are Sweet Foods Actually Healthier?
22:00 Aronia Berries: Minnesota's Superfruit
24:15 Life Starts in the Soil
26:50 Can Young Farmers Still Make It?
29:10 Russ's Family Farming Story
32:50 How Russ Cooks Asparagus
34:20 Can Organic Farming Feed the World?
36:00 Why Modern Food Doesn't Spoil the Way It Should
39:40 Customers Who Can Taste the Difference
41:15 Final Thoughts
Russ Willenbring is the owner of Produce Acres, a Minnesota farm known for exceptional asparagus, berries, vegetables, and a deep commitment to soil health. Through decades of farming, Russ has developed a growing philosophy centered on plant nutrition, biological diversity, and producing food that tastes the way food is supposed to taste.
Russ is a regular vendor at the Minneapolis Farmers Market, where he is known for exceptional asparagus, aronia berries, berries, and seasonal produce.
00:00 Introduction
00:18 Walking the Fields at Produce Acres
02:20 What Russ Grows Beyond Asparagus
04:20 Why Healthy Plants Resist Pests Naturally
05:18 How Produce Acres Got Started
07:20 Pick-Your-Own Strawberries and Early Success
09:00 Where Russ Sells His Produce
10:10 Why His Asparagus Tastes Different
11:55 Flavor Starts with Nutrition
14:35 The Journey to Organic Farming
16:58 A Message from Chef Laura
17:27 How Brix Levels Measure Food Quality
20:05 Are Sweet Foods Actually Healthier?
22:00 Aronia Berries: Minnesota's Superfruit
24:15 Life Starts in the Soil
26:50 Can Young Farmers Still Make It?
29:10 Russ's Family Farming Story
32:50 How Russ Cooks Asparagus
34:20 Can Organic Farming Feed the World?
36:00 Why Modern Food Doesn't Spoil the Way It Should
39:40 Customers Who Can Taste the Difference
41:15 Final Thoughts
Russ Willenbring is the owner of Produce Acres, a Minnesota farm known for exceptional asparagus, berries, vegetables, and a deep commitment to soil health. Through decades of farming, Russ has developed a growing philosophy centered on plant nutrition, biological diversity, and producing food that tastes the way food is supposed to taste.
• Why Russ chooses not to rely on pesticides
• The role of micronutrients in plant health
• What Brix levels reveal about food quality
• How soil health affects flavor and nutrition
• Growing asparagus and aronia berries in Minnesota
• The challenges facing family farms
• Can organic farming feed the world?
• Why customers can taste the difference
Subscribe for more conversations with farmers, producers, artisans, chefs, and experts who are shaping the way we grow, cook, and think about food.
• Why Russ chooses not to rely on pesticides
• The role of micronutrients in plant health
• What Brix levels reveal about food quality
• How soil health affects flavor and nutrition
• Growing asparagus and aronia berries in Minnesota
• The challenges facing family farms
• Can organic farming feed the world?
• Why customers can taste the difference
Subscribe for more conversations with farmers, producers, artisans, chefs, and experts who are shaping the way we grow, cook, and think about food.
30:45 – Why Pleasant Valley Mushrooms Taste Different
38:30 – The Health Benefits of Mushrooms
46:36 – Truffles vs. Mushrooms
51:13 – The Challenge of Tasting
51:49 – Education and Consumer Awareness
56:50 – Rinsing Mushrooms
58:37 – Mushroom CSA Programs
59:26 – Other Mushroom Products
01:01:47 – Mushroom Myths and Misconceptions
01:02:51 – Where to Find Josiah and Pleasant Valley Mushrooms
01:04:12 – Thank You and Sign-Off
Josiah Christensen is the owner and producer behind Pleasant Valley Mushrooms, a gourmet mushroom farm based in Becker, Minnesota.
A lifelong outdoorsman with a background in biology and indoor agriculture, Josiah studied aquaponics in college before working at Superior Fresh, one of the world’s leading aquaponic farms. His interest in fungi began while foraging wild mushrooms in Wisconsin’s Driftless Area and eventually evolved into a full-time farming operation.
Founded in 2020, Pleasant Valley Mushrooms has grown from a small greenhouse into a large-scale indoor mushroom facility dedicated to producing exceptionally fresh gourmet mushrooms while educating consumers about fungi, flavor, and nutrition.
If you enjoyed this episode, subscribe and share it with someone interested in food, farming, health, and the fascinating science behind what we eat.
12:57 – The Unique Market Board
15:39 – Decisions for Longevity
22:42 – SNAP and EBT Access
25:10 – Farming Today
29:57 – The Hmong Community
32:59 – Other Unique Vendors
39:38 – Variety and Ashley’s Leadership
Ashley Nathe serves as Executive Director and Market Manager of the Minneapolis Farmers Market. Her leadership is rooted in a lifelong connection to the market community—her father, Dave Nathe of Riverside Farms, has been a market vendor since 1976. Growing up within the market culture gives Ashley a uniquely personal understanding of the institution, its vendors, and its role within the broader Twin Cities food community.
Under Ashley’s leadership, the market continues to balance tradition with innovation through community outreach, food accessibility programs, and support for regional growers.
If you enjoyed this episode, subscribe and share it with someone who loves local food, regional culture, and the stories behind the people who grow what we eat.
34:22 – Midroll
34:39 – Does Low Salt Mean No Flavor?
36:24 – Fresh Ingredients vs. Processed Foods
38:43 – Trusted Resources and Community Tips
40:03 – How Low-Sodium Cooking Shaped Family Meals
43:01 – Misconceptions About Low-Sodium Food
43:57 – Returning to the Cookbook
47:27 – What’s Next for Hacking Salt
48:33 – Where to Find Hacking Salt
About the Guest
Mary Lower is the creator of Hacking Salt, a platform dedicated to helping people rethink their relationship with sodium and flavor. With a background in public relations, storytelling, and media, she brings a thoughtful and practical approach to helping home cooks reduce salt while still creating deeply satisfying food.
If you enjoyed this episode, subscribe and share it with someone who is looking for a more thoughtful, balanced approach to cooking and flavor.
53:48 – Myths and Misconceptions
About the Guest
Elaine Trigiani is a master olive oil producer based in Tuscany, where she works closely with the land and traditional methods to produce high-quality olive oil. Her work reflects a deep respect for seasonality, craftsmanship, and the cultural heritage of Italian food.
