All About Food

​Oysters

by HPR Staff | .(JavaScript must be enabled to view this email address) | April 18th, 2018

Oysters at Toasted Frog - photograph by Ben Myhre

By Ben Myhre
benmyhre35@gmail.com

As a North Dakota native, raw oysters are just not a food staple that I think about. We are about as far from the coasts as we can get and we have a backyard full of tasty local cuisine, like walleye and catfish. It was just a few years ago that I tried oysters for the first time and I discovered that I love them. There is no reason that we can’t have excellent oysters in the FM area. Great oysters can be shipped in and the reality is that the little…

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​Mezzaluna: big news, small changes

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

Taylor Snelling - photograph by Logan MacraeI had heard rumblings among the small but close-knit service industry folk in Downtown Fargo. Eric and Sara Watson were looking to sell, but it wasn’t until this morning that a phone call and email were sent my way and I was informed of the new changes to come.

The new owner, Taylor Snelling, currently the general manager, is taking the helm and is prepared to steer the ship that the Watsons built.

For six years Mezzaluna has been the flagship for downtown fine dining. Its…

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​Getting pickled (eggs)

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

Pickled eggsBy Ben Myhre
benmyhre35@gmail.com

Pickled things warm my belly and tickle my tongue. When I see a sign for pickled eggs at a bar, it’s like they are sending me a telepathic message, a message that there is something special about the place.

Pickled eggs are never the star of a menu and almost never a well-advertised item, but they are a highlight or an accent of a bar that is not easily forgotten.

There is an element of time that it takes to make great pickled eggs that seems…

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Emotional eating & dealing with a feeling

by HPR Contributor | .(JavaScript must be enabled to view this email address) | February 14th, 2018

By Melissa Martin, Ph.D.
Melissamartincounselor@live.com

Emotional eating refers to a range of behaviors in which individuals eat for reasons other than physiological hunger; and eating is an attempt to self-soothe emotions. The mood determines the food. Individuals eat to try to manage uncomfortable emotions such as grief, worthlessness, hopelessness, anger, anxiety, guilt, or loneliness. Eating is used to escape emotional pain.

When eating, the “feel good” chemicals called…

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​The Robinson Lions and Carol’s Kitchen: It takes a village

by Sabrina Hornung | .(JavaScript must be enabled to view this email address) | February 14th, 2018

A peek at Carol’s Kitchen - photograph by Sabrina Hornung“It takes people to step forward. There’s about 25 members in the Robinson Lions Club and we put these events on to keep the town alive,” said Clyde Trautmann as he sipped his drink at Hanson’s Bar.

Trautmann is a Robinson native, Lions Club member, and organizer of their annual fishing derby. He went on to say that the older he got the more community-minded he had become. His father was a Lions charter member in 1975. “We’re just trying to keep a little life in this town…

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​Dude, where’s my ramen?

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

At the Slurp RamenBy Nathan Roy
bardsdream@gmail.com

The sun sticking around longer during the day sure is nice. Brrr is it ever cold though, as we approach midwinter (Spring’s around the corner, y’all). Meanwhile, what better way is there to stave off cold than with a hot meal?

I once saw a film called "The Ramen Girl," starring the late Brittany Murphy and couldn’t stop watching. It portrayed ramen as a metaphor of life. After seeing the film I thought damn it would be cool to have a ramen joint…

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‘I go by Flash’

by Sabrina Hornung | .(JavaScript must be enabled to view this email address) | January 31st, 2018

Wendel “Flash” Krous - photograph by Sabrina HornungWhen asked what brought the former truck driver and Driscoll native Wendel “Flash” Krous into the bar business he said, “Friends, if you can call ‘em that, they talked me into doin’ it. I bought an old gas station. They used to come down and drink in the shop, where I had my truck. They said you should open a bar and now they all bitch, ‘cause I charge ‘em. Right, Norm?”

Norm -- the unofficial “mayor” grinned as he sipped his beer and said, “Too much!” and the…

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​Mason Lewis: the chef behind Nichole’s savory side

by Brittney Goodman | .(JavaScript must be enabled to view this email address) | January 26th, 2018

Mason LewisConsistently kicking it in all the local polls for “best dessert” and “best bakery” in town, year after year, Nichole’s Fine Pastry is now also becoming a go-to place for delicious and innovative evening meals, with its new Bistro Menu and the mastermind behind the non-dessert menu, Mason Lewis.

In this first in a series highlighting local chefs and cooks, HPR caught up with Fargo native Lewis and chatted about his passion for creating food and particularly his work at…

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Wild ideas to increase your intake of greens

by Erin Oberlander | .(JavaScript must be enabled to view this email address) | January 17th, 2018

Do you eat enough vegetables? Almost no one does. The current USDA nutrition guidelines for adults recommend 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 to be confused with starches, such as corn and potatoes. Broccoli, cauliflower, celery, peppers, onions, tomatoes, and zucchini…

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​A night at The Crossing

by Sabrina Hornung | .(JavaScript must be enabled to view this email address) | January 17th, 2018

Scott and Patty Hoff - photograph by Sabrina HornungThe night I visited Ashtabula Crossing was the same night as the Winter Solstice. A stark contrast to the blue skies and lush green grass I remembered from summers past. As North Dakotans we can switch from barefootin’ to snowbootin’ in a matter of seasons with little fuss--as long as the fishing is decent.

Despite the layer of snow cover and inches of ice covering the lake, the restaurant is a year-round destination for locals and fishermen alike. “Evenings like this we get a lot…

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Warm up with a hot toddy

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