All About Food

​Curry in a Hurry

by HPR Contributor | .(JavaScript must be enabled to view this email address) | January 16th, 2019

Curry in a hurry - photograph provided by Nataly Rutledge

By Nataly Routledge
natalyroutledge@googlemail.com 

My least favorite thing about being a college student is the limited selection of food that I am comfortable making with minimal ingredients and minimal effort. Plus, I liked to try to incorporate some veggies when I do end up cooking. The college diet isn’t usually a colorful one, so cooking something tasty with a number of nutrients is a necessity when I have time.

Usually when I cook with friends, we make Indian food that takes…

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It’s Always Sunny at Sol Ave!

by Granville Wood | .(JavaScript must be enabled to view this email address) | January 9th, 2019

A few weeks ago, I received an email from my dear friends and amazing restauranteurs Nikki Berglund and Ryan Nitschke. If the names sound familiar it’s because they are the dynamic duo behind the highly successful Luna restaurant on South University. The email was asking if I was interested in participating in a Kickstarter for their new venture Sol Ave Kitchen. To be honest I wasn’t that familiar with Kickstarter but a new venture by these two piqued my interest. But first I wanted…

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Warm up with some knoephla soup

by HPR Contributor | .(JavaScript must be enabled to view this email address) | December 12th, 2018


by Ben Myhre
benmyhre35@gmail.com

Us North Dakotans love our Knoephla soup. I am no exception. I have fond childhood memories of sitting in my grandmother’s kitchen making this dumpling soup. From then until today, my taste buds go into overdrive whenever I even think about the delicious soup. And for a dish that is so good, you would be surprised that it is almost unknown outside of our area. Today, I am going to talk about Knoephla soup. Specifically, I am going to share some history…

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46 North a tasty addition to Roberts Street

by Logan Macrae | .(JavaScript must be enabled to view this email address) | December 5th, 2018


photography by Logan Macrae

It was Tuesday night, not an average night for a date, but with busy schedules you eat when time allows. I had been eyeing 46 North since in utero, the concept of pints and provisions is more easily stated by bar and grill, but they were bold, and I appreciated their alliteration. For this restaurant is far from just a bar and grill.

The interior is dark and elegant with both elements of wood and painted steel. It gives the feel of industry paired with grace. A partially open kitchen…

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Reusing bags won’t save the planet. Understanding what we put in the bags can

by HPR Contributor | .(JavaScript must be enabled to view this email address) | December 5th, 2018


by Travis Rosenbluth
travis@harvestable.com

People we are missing the forest through the trees.

As I was scrolling down my Instagram feed seamlessly passing by pictures of holiday treats, sports highlights, meme accounts, and advertisements I saw a sponsored post that caught my eye. I don’t recall now who sponsored the post but the message of it was to advocate for the use of reusable bags when going grocery shopping; a good message to sponsor. The image depicted an individual putting a…

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The History of How A Hot Dish Turned Into Hotdish

by HPR Contributor | .(JavaScript must be enabled to view this email address) | November 28th, 2018


by Ben Myhre
benmyhre35@gmail.com

A Brief Look at The History of The Casserole
If you never heard of hotdish, it is a type of casserole that is very common in the states of Minnesota and the Dakotas. I am pretty sure that everybody I know, knows what a hotdish is. In fact, it is sort of mindblowing to me that some Americans may not know what it is. But, if you have heard of it and you think it is the same thing as a casserole, think again! As we discussed in the What is A Hotdish post, I…

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A Culinary Christmas from Santa

by Granville Wood | .(JavaScript must be enabled to view this email address) | November 14th, 2018

Ah! The holidays are rushing at us, like well like an out of control, careening caravan. Time to start thinking about what to get the chef in the family for Christmas. The days of a new apron or oven mitt are over, or are they?

An uber, cool canvas ranch style apron with leather straps for the grill God is more than a stocking stuffer and it will stretch the bank account, but well worth it. (Hedley & Bennett.com) Extra-long, silicone, cotton-lined oven mitts will serve to keep the busy…

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God Jul from the Sons of Norway

by Logan Macrae | .(JavaScript must be enabled to view this email address) | November 14th, 2018


photograph credit to Frode Tilden via Traditional Norsk Christmas Facebook page

The Sons of Norway are once again saying Velkommen as this year’s holiday celebration is sneaking closer.

The 14th Annual Traditional Norsk Christmas Event will take place on Friday, November 30th starting at 6pm. Hosted by Frode Tilden at the Sons of Norway there will be a lot to take in. The event is sure to be a blast with multiple different types of Norwegian food and music by two local groups; The Front Fenders, and Charley Johnson and the Moving parts.

If you are not familiar…

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Nice to ‘Meat’ You

by HPR Contributor | .(JavaScript must be enabled to view this email address) | November 7th, 2018

photograph by Nataly Routledge

by Nataly Routledge
natalyroutledge@googlemail.com

FARGO--I’ve been fortunate enough to grow up in Fargo during a time of growth and cultural development. One thing I’ve been holding out for while watching Fargo boom is diversification of food culture. Okay, to be honest, I’m talking vegan friendly food culture. My parents and I have been riding vegan and vegetarian diets for as long as I can remember. Luckily for us, many restaurants downtown have finally started coming up with…

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The Pig & The Pint offers unique culinary experience

by HPR Contributor | .(JavaScript must be enabled to view this email address) | October 31st, 2018

photograph by Chow's Photo Pit

by Ryan Janke
ryanjanke@hpr1.com

Seven breweries and seven restaurants are teaming up for the 4th Annual The Pig & The Pint, which will take place at the Sanctuary Events Center in downtown Fargo on Thursday, November 8.

The Pig & The Pint is presented by Bernie’s Wines & Liquors who also presents the annual Bacon & Beer Festival, which is held in March and recently moved from Scheels Arena to the Fargodome. What separates The Pig & The Pint from the Bacon & Beer Festival is the VIP…

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All About Food

​Curry in a Hurry

by HPR Contributor

By Nataly Routledgenatalyroutledge@googlemail.com My least favorite thing about being a college student is the limited selection of food that I am comfortable making with minimal ingredients and minimal effort. Plus, I liked to try…

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