Midwest Meets Mediterranean

Laura Bonicelli
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  • Food

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.

Episodes

  1. 2d ago

    Episode 7: Russ Willenbring of Produce Acres Life starts in the soil.

    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 Timestamps00:00 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 About Russ WillenbringRuss 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. Episode Timestamps00:00 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 About Russ WillenbringRuss 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. In This Episode• 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 Connect with Midwest Meets MediterraneanSubscribe for more conversations with farmers, producers, artisans, chefs, and experts who are shaping the way we grow, cook, and think about food. In This Episode• 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 Connect with Midwest Meets MediterraneanSubscribe for more conversations with farmers, producers, artisans, chefs, and experts who are shaping the way we grow, cook, and think about food. Bonicelli Cooking Club Substack Russ Willenbring Produce Acres

    42 min

  2. May 29

    What Mushrooms Are Actually Doing for You | Josiah Christensen

    📝 Episode DescriptionMushrooms 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 LearnThe differences between popular gourmet mushroom varietiesHow mushrooms are grown indoorsWhy freshness dramatically impacts mushroom qualityThe nutritional and health benefits of mushroomsThe differences between mushrooms and trufflesHow foraging sparked Josiah’s passion for fungiThe challenges of educating consumers about mushroomsThe future of Pleasant Valley Mushrooms ⏱️ Timestamps00:00 – 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 👤 About the GuestJosiah 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. 🔗 Resources & LinksBonicelli 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/ 📌 Subscribe & FollowIf you enjoyed this episode, subscribe and share it with someone interested in food, farming, health, and the fascinating science behind what we eat.

    1h 5m

  3. May 15

    Ashley Nathe: The Season Starts Here

    🎙️ Episode 5Ashley Nathe: The Season Starts Here📝 Episode DescriptionFor 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 LearnThe history and evolution of the Minneapolis Farmers MarketHow Ashley Nathe’s lifelong connection to the market shapes her leadershipWhy family farming still matters in MinnesotaHow the market supports accessibility through SNAP and EBT programsThe important role of the Hmong farming communityWhat makes the Minneapolis Farmers Market unique today ⏱️ Timestamps00:00 – 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 👤 About the GuestAshley 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. 🔗 Resources & LinksBonicelli Cooking Club https://bonicellicookingclub.com/ Minneapolis Farmers Market https://www.mplsfarmersmarket.com/ Facebook https://www.facebook.com/MplsFarmersMarket/ Instagram @mplsfarmmarket 📌 Subscribe & FollowIf 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.

    45 min

  4. Apr 24

    Hacking Salt the Mediterranean Way

    DescriptionSalt 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 LearnWhy salt is so deeply embedded in how we cook and eatMary Lower’s journey from PR to Hacking SaltThe difference between salt and sodiumHow reducing sodium can improve your sense of tastePractical ways to cook with less salt without losing flavorCommon misconceptions about salt and health Timestamps00:55 – 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 👤 About the GuestMary 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. Resources & LinksVisit Bonicelli Cooking Club: https://bonicellicookingclub.com Learn more about Hacking Salt: https://www.hackingsalt.com/ 📌 Subscribe & FollowIf you enjoyed this episode, subscribe and share it with someone who is looking for a more thoughtful, balanced approach to cooking and flavor.

    49 min

  5. Apr 3

    Inside the Olive Oil Bottle with Elaine Trigiani

    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 LearnWhat makes high-quality olive oil different from what most of us buyHow olive oil is grown, harvested, and produced in Tuscany and SicilyWhat to look for—and taste for—in a good olive oilWhy cooking with good olive oil mattersHow to read and understand olive oil labels Timestamps00:00 – 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 About the GuestElaine 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. Resources & LinksVisit Bonicelli Cooking Club: https://bonicellicookingclub.com Elaine Trigiani’s work: https://www.oliodelladonna.com/ https://www.olio2go.com/ Subscribe & FollowIf you enjoyed this episode, subscribe and share it with someone who loves food, cooking, and discovering the stories behind what we eat.

    1h 5m

  6. Mar 27

    Welcome to Midwest Meets Mediterranean: A Different Way to Think About Cooking

    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 LearnWhy cooking feels more complicated than it needs to beThe inspiration behind Midwest Meets MediterraneanA simpler, more seasonal way to approach everyday mealsWhat to expect from future episodes Timestamps00:00 – Intro 00:45 – Meet Laura Bonicelli 06:24 – The Why Behind Midwest Meets Mediterranean 10:30 – The Promise of the Show 15:45 – Call to Action Resources & LinksVisit Bonicelli Cooking Club: https://bonicellicookingclub.com Subscribe & FollowIf you enjoyed this episode, be sure to subscribe and share it with someone who loves cooking, seasonal food, and simple, thoughtful living.

    16 min

  7. 12/16/2025

    Midwest Meets Mediterranean Is Coming In January

    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 aboutWho 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. 🎧 Apple Podcasts🎧 Spotify📺 YouTube🌐 bonicellicookingclub.com 📲 Let’s Connect:Follow Chef Laura on Instagram & Facebook Tag your seasonal dishes with #MidwestMeetsMediterranean to be featured!

    1 min
  • 7 Episodes

About

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.

Information

  • Creator
    Laura Bonicelli
  • Years Active
    2025 - 2026
  • Episodes
    7
  • Rating
    Clean
  • Copyright
    © Copyright 2026 Laura Bonicelli
  • Show Website
    Midwest Meets Mediterranean