Chef/Activist Daniel Klein’s The Perennial Plate is an online weekly documentary series that began in 2009. Dedicated to socially responsible and adventurous eating, the episodes follow Klein’s culinary, agricultural and hunting explorations across America.

Featured this week on Thrive, The Perennial Plate visits Living the Dream Farm in Welcome, Minnesota, where customers are invited to help butcher the turkeys for their Thanksgiving tables. Watch this warmly intimate (and slightly graphic) portrait of a connection not often experienced.

**Viewer discretion is advised.**

 

After learning to cook at his mother’s bed and breakfast, working in Michelin-starred restaurants and graduating from NYU, Daniel Klein pursued film. His film projects include What Are We Doing Here?, about charitable attempts to eradicate poverty in Africa.

There are tons of great stories out there. Watch them on Thrive and let us know what you think.

It doesn’t get easier than this. Slow cooking is one of the best cooking methods for beans and stews. You simply cook on the stovetop or in a slow cooker at very low temperatures (175°F–200°F) for long periods of time. Investing in a slow cooker will make your weekly meals a breeze.

Want to give slow cooking a try? We have a bunch of recipes for the slow cooker on our website. Hungry for some chili? Try these recipes.

What dish do you think is best cooked slowly?

Robert Sinskey didn’t attend wine school; he has a BFA from Parsons School of Design. A native Californian, six months helping his father with a fledgling wine business evolved into what is now Robert’s 200-acre organic and biodynamic vineyard, Robert Sinskey Vineyards.

In this episode of Hungry for More, host Kieron Elliot as tastes his way through Sinskey Vineyards and climbs into the process with both feet. Literally.

There are tons of great stories out there. Watch them on Thrive and let us know what you think.

Are organic and biodynamic vineyards important to you?

Now in its third generation, family-owned and -operated Jaindl Turkey Farms was established in the early 1930s. Today, David Jaindl is proudly at the helm of this integrated farm where the main feed ingredients are grown next to the facilities for turkey breeding, hatching, growing and processing.

In episode 3 of Hungry for More, host Kieron Elliot visits Jaindl Turkey Farms and puts in a good day’s work bantering with organic turkeys and eating their food. Now if he could just keep a straight line, driving the combine in the feed field could be his true calling.

There are tons of great stories out there. Watch them on Thrive and let us know what you think.

Would you eat turkey feed? Or would you prefer chicken feed?

Since 1915, New Bedford, Massachusetts, has celebrated the rich culture of its Portuguese community. In this episode of Fest-A-Nation, tag along with host Emma Green as she eats her way from bacalhau to beef, sipping Madeira and learning folkloric dance.

Hit the streets, tents and pavilions with Emma as she eats, drinks and dances her way through festivals that celebrate and preserve international cultures far from home.

The self-described “Martha Stewart meets MacGyver of all things food, wine and travel,” Emma Green asks the questions you would ask if you were there and gets the answers with her ever-present smile.

There are tons of great stories out there. Watch them on Thrive and let us know what you think.

In this episode of Gluten Morgan,  Karen Morgan, the author of the acclaimed cookbook, Blackbird Bakery Gluten Free, and founder of Blackbird Bakery, says “take a hike” to gluten with these homemade snack bars featuring tangy orange juice and dried cherries that you can easily substitute with other dried fruits or add nuts. Make them just how you like them, wrap and go!

Get Karen’s Outdoor Bar recipe and her gluten-free shopping tipson the Thrive Facebook page.

What’s your favorite flavor combo in an outdoor bar?

Cupcakes make the party, and these gluten-free, egg-free, dairy-free treats let everyone enjoy without worry. Don’t be intimidated by the ingredients. In this episode of Gluten Morgan, Karen Morgan, the author of the acclaimed cookbook, Blackbird Bakery Gluten Free, and founder of Blackbird Bakery, shows you just how easy it is to make moist cupcakes with the alluring flavor of fall spices.

Get the Frosted Spiced Cupcakes recipe, listen to Karen talk about guar gum and post a comment on the Thrive Facebook page.

How would you decorate gluten-free cupcakes for a birthday party?

Tempeh Curry with Sweet Potatoes and Green Beans

Made with light coconut milk, this flavorful (but not spicy) recipe for Tempeh Curry with Sweet Potatoes and Green Beans is a satisfying combination. Watch as Healthy Eating Chef Chad shows us how to make this meal step-by-step with helpful hints along the way.

Since 1986, Gaia Herbs has been committed to growing certified organic herbs.  Located in the Blue Ridge Mountains of western North Carolina, the Gaia Herb Farm is one of the largest medicinal herb farms in the United States, with some 50 crops growing on 250 acres of certified organic river bottom soil.

Available wind power is currently estimated at more than five times the energy used by the world today. This episode of 9.3 showcases the work of Rob Freda, an inventor in Boston who has created a way to double that power in a system compact enough for urban wind generation.

Freda, founder and CTO of V² (V Squared Wind)  holds multiple patents as well as architecture and design awards. He studied architecture at Rhode Island School of Design and has two prior successful startups.

There are tons of great stories out there. Watch them on Thrive and let us know what you think.

Which way does your energy-production wind blow, toward wind power or somewhere else?