All About Food

​I may just be suffering from Lunacy!

by Logan Macrae | .(JavaScript must be enabled to view this email address) | June 21st, 2017

On a sultry Thursday night, I sauntered into Luna. Situated on South University next to Bernie’s Beer and Wine, it isn’t exactly a hole in the wall, but it is certainly off the beaten path, and as described by their motto it is truly the neighborhood kitchen.

The interior is beautiful, but also versatile. As you enter there is a large display case full of cheeses from all over the country. It’s reminiscent of the glowing from a chest of buried treasure, and every time I walk in…

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​Restaurant Week in Fargo

by Granville Wood | .(JavaScript must be enabled to view this email address) | June 7th, 2017

It’s Restaurant Week in Fargo and I sat down with three of the participants to find out a little more about them. It’s always nice to get to know some of the lesser-known chefs and owners who support our restaurant community.

One thing we all agreed on was Restaurant Week is more than trying to garner new customers. It is also a way to reward their loyal patrons.

Saru Pokharel, proprietor: Everest Tikka House

We all measure bravery and courage in different ways. There are brave…

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​Luna Fargo’s first-ever block party, in the alley behind

by HPR Staff | .(JavaScript must be enabled to view this email address) | June 7th, 2017

I remember when I was growing up, how excited we would all get when we heard the words “block party.” In my neighborhood we held one every year or two and they were a ton of fun.

The powers that be would block off the entire street, someone would roast a pig, a bunch of beer (for the parents only of course) was flowing, we all stayed up way past our bedtimes and there was just a whole lot of community bonding happening in that one little block on that one little night. New…

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​Eat Your Fill at Local Eateries During Restaurant Week

by John Showalter | .(JavaScript must be enabled to view this email address) | May 31st, 2017

There is one thing that the Fargo-Moorhead area has no shortage of. No, I’m not talking about freezing cold weather. I’m not talking about booze either (though I seem to remember Fargo winning the honor of ‘Drunkest City in America’ a few years ago.) No, I’m talking about restaurants. Between Fargo, West Fargo, and Moorhead, one can find about every region of the world’s cuisine being represented: German, Italian, East Asian, Middle Eastern, Latin American, African, as…

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​Wild ideas to increase your intake of greens

by Erin Oberlander | .(JavaScript must be enabled to view this email address) | May 17th, 2017

Do you eat enough vegetables? Almost no one does. The current USDA nutrition guidelines for adults recommends 2.5 to 3 cups of vegetables to be eaten daily. Other nutrition sources indicate this number can be upwards of 6 cups of vegetables daily for optimal health.

This means, at any given meal, half of your plate needs to be vegetables. And vegetables are not be confused with starches, such as corn and potatoes. Broccoli, cauliflower, celery, peppers, onions, tomatoes, and zucchini…

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​Well crafted Rustica offers elegant atmosphere and handcrafted fare

by Logan Macrae | .(JavaScript must be enabled to view this email address) | May 10th, 2017

After crossing the memorial bridge into Moorhead on the corner of 4th and Main, there sits a historic brick building. The large exterior windows give an elegant and sophisticated feel, and the atmosphere in the interior echoes the same charm. Dark wood, black accents and dim lighting provide an intimate setting for a craft meal, a fantastic appetizer or a cocktail in a bustling yet relaxing environment.

I have frequented The Rustica Tavern for several months, celebrating their late…

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​Just for the Halibut

by Judd Eskildsen | .(JavaScript must be enabled to view this email address) | May 10th, 2017

This phrase has been mentioned as a joke many times through my childhood, and I never understood it. It seems that many of the older folks I've known through my life are in love with these giant, odd shaped fish. I however couldn't get past their weird shape, thick skin, unsightly appearance and unique smell. I've always been told that fresh fish smells like the sea. The Halibut that I tasted and cooked in my younger years smelled more like The Red River than the pristine, cold…

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​North Dakota BBQ

by Judd Eskildsen | .(JavaScript must be enabled to view this email address) | May 3rd, 2017

There is no true BBQ capitol of the United States. Depending on who you ask, you may be answered with a highly opinionated response of MEMPHIS! ST. LOUIS! CAROLINA! Or an even more opinionated response of TEXAS!!!

In professional circles, St. Louis is thought to be the best region because it’s considered to be a melting pot of the older traditional styles.

Memphis and the Carolina regions are adamant that pork is the only meat to be used, while Texas claims beef is the only meat to…

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​Exploring the intersection of food and real estate

by HPR Contributor | .(JavaScript must be enabled to view this email address) | May 3rd, 2017

By Megan Myrdal and Abby Gold

In recent decades, U.S. residents have shown increasing interest in fresh and local food -- a trend becoming increasingly evident in the Fargo-Moorhead metro area.

Farmers markets and community gardens are booming, Prairie Roots Food Co-op is slated to open this summer, and a recent front page article in the Fargo Forum highlighted that our community’s local food scene is growing.

Though food is solid movement in our community, there is still much progress…

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​Twist

by Logan Macrae | .(JavaScript must be enabled to view this email address) | April 26th, 2017

On Saturday at 4:40pm I headed into Twist to grab a quick bite to eat before work. I was promptly greeted by one of their friendly serving staff. I was in a bit of a hurry as I worked at 5:30pm and I needed to get in and out, and on my way. In these situations, I don’t like to sacrifice the quality of my food in a time crunch. I believe that a restaurant should easily be able to promptly prepare a meal and get a customer in and out and on their way. This was thankfully the case, and I…

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