All About Food

​God Jul to Fargo

by HPR Contributor | .(JavaScript must be enabled to view this email address) | November 30th, 2016

By Amy Venn amy venn86@gmail.com

The Traditional Norsk Christmas Event celebrates its 12th year on Friday, December 2nd, from 6pm at the Sons of Norway in downtown Fargo (but the bar is open from 5:30pm). The event, hosted by Norwegian immigrant Frode Tilden, celebrates Christmas Norwegian style with traditional food, a silent auction, and some American music.

The event, according to Tilden, began with 20 or so of his friends as a nod to the Norwegian tradition of julebord, meaning…

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Adventures in the coffee trade

by HPR Contributor | .(JavaScript must be enabled to view this email address) | November 22nd, 2016

By Tom Bixby and Nicole Mendoza

tom@hpr1.com, nicole.i.mendoza@ndsu.edu

You find a place like Young Blood Coffee by accident. In the morning they unlock their door, write in chalk on an A-board and put it out on the sidewalk in front.

Tim and Elisha Griffin have lived and worked in some of the best big cities in the country: Portland, San Francisco, and West Los Angeles. Recently arrived in Fargo-Moorhead, they are coffee pioneers and already feel at home. Elisha is from Portland and…

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​Hot toddies for cold nights

by Sabrina Hornung | .(JavaScript must be enabled to view this email address) | November 2nd, 2016

As much as we hate to admit it, cold and flu season is in our midst, and there’s nothing we can do about it other than load up on Vitamin C, hunker down, and hope for the best.

But if you get sideswiped by the bug, I can definitely suggest a few libations that may aid in the recovery process. I’m not an expert on the matter by any means, but I’m a firm believer in home remedies.

The first on my list is the ever classic Hot Toddy, Grandma’s go-to. Though we’re at the tail end of…

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​Young Blood Coffee: masterpieces in 12-ounce cups

by HPR Contributor | .(JavaScript must be enabled to view this email address) | November 2nd, 2016

By Nicole Mendoza

nicole.i.mendoza@ndsu.edu

Tim and Elisha Griffin rolled in and found their niche in Fargo, and they share a yearning even stronger than a cup of their best, a passion for the process of coffee production and ingestion. By Jove, we think they’ve got something!

They’ve lived and worked in some of the best big cities in the country: Portland, San Francisco, West Los Angeles, and Minneapolis, but here in Fargo-Moorhead they are coffee pioneers and they already feel at…

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​An iron in the fire

by Sabrina Hornung | .(JavaScript must be enabled to view this email address) | October 26th, 2016

Jonny B’s Brickhouse is not just a hotspot for fine wood fire pizzas, wings, sandwiches, and craft beers. Proprietor Jon Beyer also has a nose for community. When Jamestown North Dakota’s Pizza Hut closed its doors after 30 years Beyer saw an opportunity to reinstate a pizza-fueled reading program in the town of less than 16,000 called “Jonny B's Book Buddies.” much like Pizza Hut’s “Book it!” program in which students are rewarded with a personal pan pizza once they could…

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​Sampling the local flavor

by HPR Contributor | .(JavaScript must be enabled to view this email address) | October 20th, 2016

By Ben Haugmo

benhaugmo@yahoo.com

Wild rice is a crop that is marked by its “terroir,” or the unique texture, flavor, and other characteristics that are impacted by its growing environment. It’s a food that tastes like where it comes from. Each strain of wild rice is different, depending on the body of water it’s raised in. It stands to reason that in Minnesota, the land of 10,000 lakes, there’s a lot of room for variance.

The Nemath Art Center in Park Rapids, in partnership with…

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​Fargo-Moorhead VegFest picking up steam

by HPR Contributor | .(JavaScript must be enabled to view this email address) | October 13th, 2016

By Suzanne Carroll

suzanneehanson@yahoo.com

It has been one year since Fargo-Moorhead hosted its first annual VegFest. Since that time, the area's vegan scene has been picking up steam. In May, the Toasted Frog paid homage to plant-based eating by offering a day of vegan menu items and drinks, including Bloody Marys without the usual fish fillers.

Then summer brought Saturdays at the Red River Market, where vendors had an assortment of vegan options, including both entrees and desserts.…

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​Food truck fever in Fargo-Moorhead

by HPR Contributor | .(JavaScript must be enabled to view this email address) | October 12th, 2016

By Marisa Jackels

Photo by Brenda Grandbois and Erinn Bowen

marisajackels@gmail.com

Briann Grandbois was cooking up sweet potato tacos for friends when her food truck dream became a tangible vision. It was one of her new experimental recipes; sweet potatoes with black beans and red cabbage, topped with lime Greek yogurt and crumbles of queso fresco and cilantro. The tacos were such a big hit that one of her friends wanted to take some to go.

“I wrapped it up in tinfoil,” Grandbois said.…

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​Made with love

by Sabrina Hornung | .(JavaScript must be enabled to view this email address) | October 5th, 2016

“I got a franchise at a gas station when I was 21. I started to sell waffles there and after four years I made more on waffles than everything else but the car wash. Then I thought that life was more than hot dogs and gas!” laughs Stine Aasland, also known as Norway’s Waffle Queen and CEO of the Nordic Waffles franchise. “Then I resigned from the franchise and I started a company in Norway. The business idea was to provide gas stations, convenience stores, and coffee shops with…

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​Button up!

by Sabrina Hornung | .(JavaScript must be enabled to view this email address) | September 28th, 2016

Along with the swift fall breeze, falling leaves and an imminent chill in the air, there’s nothing more comforting than to hear the words, “soup’s on.” One of my personal favorites is also a regional gem. Knoephla soup is a German Russian tradition. “Knoeph” translates to buttons or knobs and is a whimsical reference to the stiff dumplings--which are the centerpiece of the soup. It’s cream-based and is relatively quick, cheap, and easy to make.

Soup Ingredients:

1 large…

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