All About Food

​Here comes Sol Ave

by Logan Macrae | .(JavaScript must be enabled to view this email address) | February 13th, 2019

Sole Ave rice dish - photograph by Logan Macrae

Over the past few years Luna has become my favorite restaurant in the FM area. The thoughtfulness of Ryan’s creations and the neighborhood environment of the locale as a whole creates a beautiful experience that can’t be found anywhere else in our area. The petite menu along with the curated wine and beer list gives the consumer a truly inclusive and exclusive experience. You’ll realize this as you walk in and see a large cheese case crammed with selections that can’t be found…

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​Annual game feed helps keep Shrine Temple open

by Ryan Janke | .(JavaScript must be enabled to view this email address) | February 6th, 2019

EZ Outdoors Unlimited will be hosting the El Zagal Shrine Wild Game Feed at the Shrine Temple in Fargo from 5 – 10 p.m. this Saturday to benefit Temple operations.

The event will feature games, raffles, and wild game appetizers, which will be served as long as they last. Those purchasing tickets, which cost $25 in advance or $30 at the door, will be entered to win one of three grand prizes.

“With the tickets, we’ve got three prizes you don’t have to be there to win,” said Roger…

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​Ishtar Mediterranean Cuisine now open in downtown Fargo

by Ryan Janke | .(JavaScript must be enabled to view this email address) | January 23rd, 2019

Ishtar Mediterranean dish - photograph by Ryan Janke

Fargo has a new Mediterranean restaurant downtown and it is worth your while to head on over and check it out. Ishtar Mediterranean Cuisine opened at the beginning of the year and are serving up some delicious dishes, including Middle Eastern appetizers, gyros, tikkas, kababs, and desserts.

Located at 68 N. Broadway, Ishtar Mediterranean Cuisine blends in with the business of downtown, but when my wife and I walked inside for our first experience there this week, we could smell the…

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​Curry in a Hurry

by HPR Contributor | .(JavaScript must be enabled to view this email address) | January 16th, 2019

Curry in a hurry - photograph provided by Nataly Rutledge

By Nataly Routledge
natalyroutledge@googlemail.com 

My least favorite thing about being a college student is the limited selection of food that I am comfortable making with minimal ingredients and minimal effort. Plus, I liked to try to incorporate some veggies when I do end up cooking. The college diet isn’t usually a colorful one, so cooking something tasty with a number of nutrients is a necessity when I have time.

Usually when I cook with friends, we make Indian food that takes…

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It’s Always Sunny at Sol Ave!

by Granville Wood | .(JavaScript must be enabled to view this email address) | January 9th, 2019

A few weeks ago, I received an email from my dear friends and amazing restauranteurs Nikki Berglund and Ryan Nitschke. If the names sound familiar it’s because they are the dynamic duo behind the highly successful Luna restaurant on South University. The email was asking if I was interested in participating in a Kickstarter for their new venture Sol Ave Kitchen. To be honest I wasn’t that familiar with Kickstarter but a new venture by these two piqued my interest. But first I wanted…

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Warm up with some knoephla soup

by HPR Contributor | .(JavaScript must be enabled to view this email address) | December 12th, 2018


by Ben Myhre
benmyhre35@gmail.com

Us North Dakotans love our Knoephla soup. I am no exception. I have fond childhood memories of sitting in my grandmother’s kitchen making this dumpling soup. From then until today, my taste buds go into overdrive whenever I even think about the delicious soup. And for a dish that is so good, you would be surprised that it is almost unknown outside of our area. Today, I am going to talk about Knoephla soup. Specifically, I am going to share some history…

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46 North a tasty addition to Roberts Street

by Logan Macrae | .(JavaScript must be enabled to view this email address) | December 5th, 2018


photography by Logan Macrae

It was Tuesday night, not an average night for a date, but with busy schedules you eat when time allows. I had been eyeing 46 North since in utero, the concept of pints and provisions is more easily stated by bar and grill, but they were bold, and I appreciated their alliteration. For this restaurant is far from just a bar and grill.

The interior is dark and elegant with both elements of wood and painted steel. It gives the feel of industry paired with grace. A partially open kitchen…

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Reusing bags won’t save the planet. Understanding what we put in the bags can

by HPR Contributor | .(JavaScript must be enabled to view this email address) | December 5th, 2018


by Travis Rosenbluth
travis@harvestable.com

People we are missing the forest through the trees.

As I was scrolling down my Instagram feed seamlessly passing by pictures of holiday treats, sports highlights, meme accounts, and advertisements I saw a sponsored post that caught my eye. I don’t recall now who sponsored the post but the message of it was to advocate for the use of reusable bags when going grocery shopping; a good message to sponsor. The image depicted an individual putting a…

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The History of How A Hot Dish Turned Into Hotdish

by HPR Contributor | .(JavaScript must be enabled to view this email address) | November 28th, 2018


by Ben Myhre
benmyhre35@gmail.com

A Brief Look at The History of The Casserole
If you never heard of hotdish, it is a type of casserole that is very common in the states of Minnesota and the Dakotas. I am pretty sure that everybody I know, knows what a hotdish is. In fact, it is sort of mindblowing to me that some Americans may not know what it is. But, if you have heard of it and you think it is the same thing as a casserole, think again! As we discussed in the What is A Hotdish post, I…

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A Culinary Christmas from Santa

by Granville Wood | .(JavaScript must be enabled to view this email address) | November 14th, 2018

Ah! The holidays are rushing at us, like well like an out of control, careening caravan. Time to start thinking about what to get the chef in the family for Christmas. The days of a new apron or oven mitt are over, or are they?

An uber, cool canvas ranch style apron with leather straps for the grill God is more than a stocking stuffer and it will stretch the bank account, but well worth it. (Hedley & Bennett.com) Extra-long, silicone, cotton-lined oven mitts will serve to keep the busy…

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Last Word

Meritocracy is a lie

by HPR Contributor

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