Chef Laura Bonicelli visits Riverside Farms near Elk River, Minnesota, for a conversation with farmer Dave Nathe about the land, the crops, the family, and the work behind the produce that reaches the Minneapolis Farmers Market.

Dave shares how he got started in farming, what Riverside Farms grows, and how the business developed across three farms. He talks about the knowledge farmers pass from one generation—and one farmer—to another, the people who keep Riverside running, rising costs and changes in agriculture, and what he sees ahead for farming.

Dave’s daughter Ashley Nathe joins the conversation to talk about growing up in a farmers market family and her work with the Minneapolis Farmers Market. You’ll also hear a short farmers-market story from farmer Chris Utecht that says a lot about Dave’s knowledge of sweet corn.

Chapters

0:00 Welcome to Riverside Farms

0:49 Dave’s Farming Roots

7:00 What Riverside Farms Grows

15:47 Farmers Teaching Farmers

17:22 A Farmers Market Family Story

20:56 The People Who Keep Riverside Running

25:16 How Riverside Became Three Farms

31:57 Ashley Nathe: Farm Roots and the Farmers Market

37:01 How Farming Has Changed

40:29 The Future of Farming

43:13 Buy Local: What Consumers Should Know

50:27 What Happens to Riverside Farms Next?

Midwest Meets Mediterranean explores food, cooking, farmers, producers, seasonal ingredients, and the connections between Midwestern food culture and Mediterranean cooking.

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.

• The history and evolution of pasta
• Fresh vs. dried pasta
• Why pasta fits into a healthy Mediterranean lifestyle
• Proper cooking techniques
• Common pasta mistakes to avoid
• Why pasta water is "liquid gold"
• Authentic Italian finishing techniques
• Practical tips every home cook can use

00:00 Intro

00:57 Music Intro

01:16 The Origin of Pasta

03:00 Chef Laura's Grandparents

04:04 Pasta Variety

06:24 Midwest Adaptations

07:00 Mac & Cheese

08:05 Why Is Pasta a Staple?

09:01 Fresh vs. Dried

11:43 Pasta Has a Place

12:50 Midroll

13:08 Is Pasta Unhealthy?

14:30 Healthy Ideas

15:59 Portions

17:00 Cooking Pasta Properly

19:03 Holding Pasta Technique

20:49 Rinsing Pasta

21:36 Pasta Water Is Liquid Gold

22:54 Sauce First

24:04 Cooking Like an Italian

25:56 Ingredients

26:38 Other Tips

27:25 Finishing

28:09 Pasta in the Mindful Mediterranean

29:12 A Simple Way

29:22 Pasta Mistakes (Confession)

30:56 Why Pasta Classes

32:13 Wrap-Up

32:32 Outro

Bonicelli Cooking Club

https://bonicellicookingclub.com/

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.

• 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

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

10:57 – Vendor Tours

13:52 – Why Deep Product Knowledge Matters

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.

Bonicelli Cooking Club

https://bonicellicookingclub.com

EverSharp Kitchen Store

https://www.eversharpknives.com

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.

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.

• The differences between popular gourmet mushroom varieties
• How mushrooms are grown indoors
• Why freshness dramatically impacts mushroom quality
• The nutritional and health benefits of mushrooms
• The differences between mushrooms and truffles
• How foraging sparked Josiah’s passion for fungi
• The challenges of educating consumers about mushrooms
• The future of Pleasant Valley Mushrooms

00:00 – Intro

00:20 – Welcome

00:55 – Josiah’s Background

01:02 – Work Experience and Indoor Agriculture

03:19 – From Foraging to Mushroom Production

06:17 – Supertasters and Flavor

08:14 – Family Support and Farming

11:53 – The Driftless Area

16:34 – Mushroom Varieties Growing Today

20:30 – The Process of Growing Mushrooms

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.

Bonicelli Cooking Club

https://bonicellicookingclub.com/

Pleasant Valley Mushrooms

https://www.pleasantvalleymushrooms.com/

Instagram

https://www.instagram.com/pleasantvalleymushrooms

Facebook

https://www.facebook.com/share/1Dn6ZDK8N2/

If you enjoyed this episode, subscribe and share it with someone interested in food, farming, health, and the fascinating science behind what we eat.

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.

• 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

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

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.

Bonicelli Cooking Club

https://bonicellicookingclub.com/

Minneapolis Farmers Market

https://www.mplsfarmersmarket.com/

Facebook

https://www.facebook.com/MplsFarmersMarket/

Instagram

@mplsfarmmarket

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.

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.

• 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

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

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

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.

Visit Bonicelli Cooking Club:

https://bonicellicookingclub.com

Learn more about Hacking Salt:

https://www.hackingsalt.com/

If you enjoyed this episode, subscribe and share it with someone who is looking for a more thoughtful, balanced approach to cooking and flavor.

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.

1. What makes high-quality olive oil different from what most of us buy
2. How olive oil is grown, harvested, and produced in Tuscany and Sicily
3. What to look for—and taste for—in a good olive oil
4. Why cooking with good olive oil matters
5. How to read and understand olive oil labels

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

53:48 – Myths and Misconceptions

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.

Visit Bonicelli Cooking Club:

https://bonicellicookingclub.com

Elaine Trigiani’s work:

https://www.oliodelladonna.com/

https://www.olio2go.com/

If you enjoyed this episode, subscribe and share it with someone who loves food, cooking, and discovering the stories behind what we eat.