Oysters
By Ben [email protected] As a North Dakota native, raw oysters are just not a food staple that I think about. We are about as…
Read NowFood · 2018
Mezzaluna: big news, small changes
by qrsot | Mar 14, 2018
I had heard rumblings among the small but close-knit service industry folk in Downtown Fargo. Eric and Sara Watson were looking to sell, but…
Read NowGetting pickled (eggs)
by qrsot | Mar 7, 2018
By Ben [email protected] Pickled things warm my belly and tickle my tongue. When I see a sign for pickled eggs at a bar, it’s…
Read NowEmotional eating & dealing with a feeling
by HPR Contributor | Feb 14, 2018
By Melissa Martin, Ph.D. [email protected] Emotional eating refers to a range of behaviors in which individuals eat for reasons other than physiological hunger; and…
Read NowThe Robinson Lions and Carol’s Kitchen: It takes a village
by qrsot | Feb 14, 2018
“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…
Read NowDude, where’s my ramen?
by HPR Contributor | Feb 7, 2018
By Nathan [email protected] The sun sticking around longer during the day sure is nice. Brrr is it ever cold though, as we approach midwinter…
Read Now‘I go by Flash’
by qrsot | Jan 31, 2018
When asked what brought the former truck driver and Driscoll native Wendel “Flash” Krous into the bar business he said, “Friends, if you can…
Read NowMason Lewis: the chef behind Nichole’s savory side
by qrsot | Jan 26, 2018
Consistently kicking it in all the local polls for “best dessert” and “best bakery” in town, year after year, Nichole’s Fine Pastry is now…
Read NowWild ideas to increase your intake of greens
by qrsot | Jan 17, 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…
Read NowA night at The Crossing
by qrsot | Jan 17, 2018
The night I visited Ashtabula Crossing was the same night as the Winter Solstice. A stark contrast to the blue skies and lush green…
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