All About Food

​A chef’s guilty pleasure

by Judd Eskildsen | .(JavaScript must be enabled to view this email address) | March 8th, 2017

Every Chef has his or her guilty pleasures. In the eyes of the public, chefs are associated with beautifully plated, perfectly prepared food, and a level of flavor that seems to leave our guests at a loss for all words, except for one, “Amazing!”

Our guests always seem to be shocked when they find out what a true chef’s choice consists of at the end of a long shift or during a lazy day off.

I was recently notified that one of my own favorites has made a surprise, middle-of-winter…

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​Farm to table

by Elizabeth K. Neshem | .(JavaScript must be enabled to view this email address) | February 22nd, 2017

Meat production in the United States is reaching record highs, making many items in grocery stores more readily available to consumers.

Agricultural producers are conscious of the unpredictability in prices for their commodities. While some consumers believe that food prices are always increasing and producers continue to receive more money for the product. Meat prices in grocery stores may be considered high and beef producers are receiving next to nothing for their beloved…

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​Pastry Palooza breakfast with Nancy Olson

by Hee Han | .(JavaScript must be enabled to view this email address) | February 15th, 2017

Imagine the scent of freshly baked yeast, cinnamon, butter and vanilla wafting through a kitchen in the early morning. Now imagine extra soft and moist muffins with lemon glaze or ham and cheddar scones waiting for you on a kitchen table. It’s tempting to have a bite.

Nancy Olson, pastry chef, recalls her memories of grandmother’s kitchen, church basement potlucks and Parisian patisseries. The warm and comforting scent gives us strength to get through this severe winter in the…

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​Plans that bear fruit

by Ben Haugmo | .(JavaScript must be enabled to view this email address) | December 21st, 2016

Photo by Sabrina Hornung

With winter finally beginning to kick in, some people might want to escape to the refuge of memory. Recollections of warmer, sweeter times, of climbing a ladder to pluck fruit from the trees of the family farm’s apple grove, provide a brief respite from winter’s barren chill. Wouldn’t it be nice for those fruit trees to be not only a memory, but a future promise, something to look forward to rather than something to look back on?

Until January 20, the North…

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​Lefse, krumkake, rommegrot, yum!

by Ben Haugmo | .(JavaScript must be enabled to view this email address) | December 7th, 2016

For many of us, the holidays bring with them distinctive memories of traditional Scandinavian dishes. Fond recollections exist of lefse spread with butter and sugar, or sweet krumkake patterned with distinctive designs, that crumble to pieces in one’s mouth. Wouldn’t it be nice to learn how to create those treats yourself and carry the tradition forward?

Crooked Lane Farm in Colfax, North Dakota is providing an opportunity to learn traditional Scandinavian treat-making with its…

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​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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