All About Food

​The many lives of salt

by Deb Jenkins | .(JavaScript must be enabled to view this email address) | October 16th, 2014

How many people use salt on their food? My husband, Mike, and I were just at the movies and enjoying a nice big box of popcorn. Although I thought there was the perfect amount of salt already on it, I noticed that Mike continued to put more on. So it got me thinking about how we use salt and how many different forms of salt there are.

We live in an age now where, like everything else, salt is not a bad thing in moderation, but it's not the first thing you should grab on the table,…

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​“It was just a crumb”

by Granville Wood | .(JavaScript must be enabled to view this email address) | October 9th, 2014

To someone with celiac disease that “crumb” could wreak havoc on their lower intestine and cause crippling pain. Not all sufferers of this disease are that sensitive to small amounts of gluten, but like radiation, it stores itself in the body until it reaches a critical mass. So what might seem minor in fact will be a major issue down the road. Just follow the crumbs.

“Gluten Free,” you see it everywhere these days and even people without gluten sensitivity have got on the band…

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Seasons they are a changin’

by Granville Wood | .(JavaScript must be enabled to view this email address) | October 2nd, 2014

I did my usual trip to the farmers market on Saturday to stock up on tomatoes and other wholesome goodness and was saddened to realize that tomato season is almost over. It was a little bit later in the day than when I normally go and it was slim pickings. They were still lovely and full of luscious summer flavor but waning slightly. So I will have to start hitting up all the markets earlier in the day to hoard as many tomatoes as possible and then, once home, do some cooking, canning…

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Moorhead Gets Tastier

by Granville Wood | .(JavaScript must be enabled to view this email address) | August 21st, 2014

Photo by Spencer Boechler

HPR reviews Rustica

When you cross the Main Street Bridge from Fargo into the sort of culinary wasteland known as Moorhead you will notice a change, a change for the better. Eric and Sarah Watson of Mezzaluna and Mosaic Foods have expanded their culinary empire into the space once occupied by John Alexander’s, breathing new life into a cool architectural remnant of old Moorhead while raising the culinary bar for Moorhead with their new venture, Rustica.

I like how the Watsons are going…

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​Milkhaus: Ice cream innovators

by HPR Contributor | .(JavaScript must be enabled to view this email address) | August 7th, 2014

Chris Wilkes and Seth Locken / Photo by J Earl Miller

By April Knutson

On an unbearably hot and humid Saturday afternoon I strolled into Square One Rental Kitchen where Milkhaus creators Chris Wilkes and Seth Locken worked diligently at placing labels across hundreds of plastic containers. In the neatly organized freezer these plastic containers create a treasure trove of pastel-colored pushed pops filled with innovative and inventive flavors.

Milkhaus first appeared in grocery stores in New Town, N.D. after Locken first tried mixing garden…

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​West Acres and The Botanic Garden Society

by Deb Jenkins | .(JavaScript must be enabled to view this email address) | July 31st, 2014

I had a conversation with Jacqueline Williams, a volunteer with The Northern Plains Botanic Garden Society. Williams and Botanic Gardens have helped establish West Acres Shopping Center’s new outdoor farmers market. I was a little curious as to how this market started and thought a conversation with her would help clarify a few things.

HPR: Can you give us a brief history on the Botanic Gardens?

Jackie: The Northern Plains Botanic Garden Society is a 501(c)3 that has an eye toward…

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​Wine so D’Vine

by Kayleigh Johnson | .(JavaScript must be enabled to view this email address) | July 31st, 2014

Photo by J Earl Miller

By Kayleigh Johnson

The 200 block of Broadway in Downtown Fargo has recently seen a huge boom in development and new businesses. Joining the roster of new establishments is the lovely D’Vine — a quaint new bar offering its guests a vast selection of wine, beer, sake cocktails, cheeses and small plates. Located at 212 Broadway North, patrons enter D’Vine through a red door in the alley way behind the Loretta Building.

This is a dining experience that is completely unlike any other…

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Romo’s Tacos hits the mark

by Granville Wood | .(JavaScript must be enabled to view this email address) | May 15th, 2014

Those of you who have visited this page over the past year will have heard me whine about the lack of good Mexican food in Fargo. This might seem odd to some as there are several Mexican restaurants around town, but frankly, many miss the mark. That has changed with the addition of Romo’s Tacos on 13th Avenue South.

The previous occupant touted Mexican food as well, but there really is no comparison. The most obvious difference is Romo’s is busy, which is always a good sign for a…

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​Prairie Roots’ Local Food Mystery Tour full of organic goodness

by HPR Contributor | .(JavaScript must be enabled to view this email address) | May 1st, 2014

By Lauren Beek

The bus sat white and gleaming in the Cash Wise Foods parking lot. I quickly found a spot, as the lot was nearly empty at 7:45 a.m. on a Saturday morning.

Water bottle? Yup. Camera? Yup. Notebook? Yes, indeed. I gathered my stuff and sleepily walked over to my ride for the day. I didn’t know what to expect, but that was the point. I’d been invited to attend the Local Food Mystery Tour hosted by the Prairie Roots Food Co-op (PRFC) and Moorhead Community Ed.

Sunshine and…

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​Young Blood Coffee Roasters serving more than your average cup of joe

by HPR Contributor | .(JavaScript must be enabled to view this email address) | April 24th, 2014

By Liz Rahn

For Ian Johnson and the rest of the team at Young Blood Coffee Roasters, making really good coffee means doing it slowly. From roasting their own beans to preparing slow-drip coffee by hand, Young Blood coffee is entirely hand-made and de-automated.

The inspiration for the company came from Johnson’s childhood memories of his parents sharing conversation early on Saturday mornings over a cup of joe. There was nothing fancy about it, but the mug in their hands at 4:30 a.m.…

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