The Perennial Plate

The Perennial Plate is an online documentary series dedicated to socially responsible and adventurous eating.  The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein and cameragirl Mirra Fine. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, Klein and Fine released short films about good food.  In Season Two, the duo traveled across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. In their Third Season, Klein and Fine are going around the world.  From China and India to Argentina and Italy, they explore the wonders, complexities and stories behind the ever more connected global food system.

The Perennial Plate won a Saveur Video Festival award in the culinary travel category and the 2013 James Beard Foundation Award for Video Webcast, On Location.

Content By This Author

Foie gras is a controversial topic. It is one of the most delicious foods on the planet, but it comes at the price of force-feeding ducks and geese. Although not in the case of Pateria de Sousa.
We spent 2 weeks traveling across Spain, from Basque Country to Galicia, Andalucia, and finally Barcelona. The food and travel adventure was condensed into 3 minutes. ... Enjoy!
We came to Sri Lanka with every intention of filming a video about an organic, fair trade tea farmer. That is exactly what we were planning when we set foot on the small tea farm of Piyasena and his wife Ariyawatha.
As a series we’ve covered a number of urban farms, it’s a subject that’s near and dear to our hearts as urbanites. Farms in the city, and particularly rooftop farms seem to be an obvious way to make positive change in our food systems.
One of the most beautiful places on earth, the rice terraces of Yuanyang, are a site to behold. Beyond their striking beauty, they are also an incredible example of sustainability.
When we decided to make a video about farmed bluefin tuna, it was with trepidation. This is not the perfect fish; it can hardly be considered sustainable (they eat a lot of other fish).
The beautiful story of a man who was defying the negatives of globalization through farming good ingredients and making good noodles.