Wild ideas to increase your intake of greens
Do you eat enough vegetables? Almost no one does. The current USDA nutrition guidelines for adults recommends 2.5 to 3 cups of vegetables to…
Read NowFood and Drink · 2017
Well crafted Rustica offers elegant atmosphere and handcrafted fare
by qrsot | May 10, 2017
After crossing the memorial bridge into Moorhead on the corner of 4th and Main, there sits a historic brick building. The large exterior windows…
Read NowJunkyard Brewing now available in off-sales
by Chris Larson | May 10, 2017
There are certain brewery names that are constantly requested by customers in the local metro area. Many of them, like New Glarus, Yuengling, and…
Read NowJust for the Halibut
by Judd Eskildsen | May 10, 2017
This phrase has been mentioned as a joke many times through my childhood, and I never understood it. It seems that many of the…
Read NowMezcal: Tequila’s history makes a comeback
by Chris Larson | May 3, 2017
Until very recently, there was probably only one option for those who were interested in tasting non-tequila mezcal. The Mexican heritage spirit that was…
Read NowNorth Dakota BBQ
by Judd Eskildsen | May 3, 2017
There is no true BBQ capitol of the United States. Depending on who you ask, you may be answered with a highly opinionated response…
Read NowExploring the intersection of food and real estate
by HPR Contributor | May 3, 2017
By Megan Myrdal and Abby Gold In recent decades, U.S. residents have shown increasing interest in fresh and local food — a trend becoming…
Read NowTwist
by qrsot | Apr 26, 2017
On Saturday at 4:40pm I headed into Twist to grab a quick bite to eat before work. I was promptly greeted by one of…
Read NowCooking with beer (not just in your hand)
by Chris Larson | Apr 26, 2017
If you are at all like me, you have been itching to fire up the grill and get down to some outdoor cooking. If…
Read NowPepper’s Sports Cafe: a surprise inside!
by qrsot | Apr 12, 2017
It was rumored that Pepper’s Sports Cafe had something new to offer, something smoky and delicious. A tasty delight that could only come from…
Read NowSession ales for sunny days
by Chris Larson | Apr 12, 2017
Spring is officially here and of course that means spring cleaning, yard work, grilling and socializing outdoors. Often this also means more time with…
Read NowRosey’s: a decadent destination dedicated to deliciousness
by qrsot | Apr 5, 2017
I visited Rosey’s twice on Saturday to get a real feel for the bistro. My first visit was at around 2:30pm. They were coming…
Read NowFounders KBS released to the local market
by Chris Larson | Apr 5, 2017
While it is true that beer aged in wooden barrels has been around for centuries, the modern practice of aging beer in a whiskey…
Read NowFargo Whiskey Fest offers whiskey from around the world
by Chris Larson | Mar 29, 2017
Whether you consider yourself new to the experience of drinking whiskey or are a seasoned whiskey aficionado with hundreds of whiskeys sampled over the…
Read NowMadina Cuisine
by qrsot | Mar 29, 2017
photo by Logan Macrae Madina Cuisine is a hidden gem. It’s an amazing environment and experience. It honestly felt like home, and it was…
Read NowMagnolia’s offers variety
by qrsot | Mar 22, 2017
On a cold windy Tuesday night, we wandered into the new downtown establishment Magnolia’s. I was impressed that the new tenant had replaced the…
Read NowLocal craft brewers see no shortages of hops
by Chris Larson | Mar 22, 2017
It was right around this time last year that news articles around the world were spreading fear about a looming hop crisis. Supposedly driven…
Read NowSpring brings a flood of IPAs to market
by Chris Larson | Mar 15, 2017
The last few years have really been hopping for craft beer sales, especially one specific style of brew known as the IPA. While stouts,…
Read NowTHE BEAUTY OF SIMPLICITY
by Judd Eskildsen | Mar 15, 2017
With St. Patrick’s Day coming up, and everybody celebrating their true, or false, Irish heritage, I decided it would be a good time to…
Read NowShandys and Radlers aren’t just for summer
by Chris Larson | Mar 8, 2017
Last week I wrote about the beer cocktail and there was one specific beer cocktail that was left out of the discussion completely, with…
Read NowA chef’s guilty pleasure
by Judd Eskildsen | Mar 8, 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…
Read NowBeer cocktails: beyond the boilermaker
by Chris Larson | Mar 1, 2017
Last Saturday, my wife invited a friend over to catch up and have a drink together. When she pulled out a Redd’s Wicked Blood…
Read NowNick Goldschmidt kicks off special dining experiences
by Chris Larson | Feb 22, 2017
When an opportunity to meet, dine and drink wine with a winemaker of Nick Goldschmidt’s stature was presented to me, I just had to…
Read NowFarm to table
by Elizabeth K. Neshem | Feb 22, 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…
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