All About Food

​20 Below Coffee Co. offers warm grounds for coffee drinkers

by Amy Borgman | .(JavaScript must be enabled to view this email address) | April 15th, 2015

Last Saturday was the grand opening of the coffee bar and roasterie Twenty Below Coffee Co. in downtown Fargo.

Ty Ford and Mike Moran met only seven months ago at Unseen Ministries and have been working together with their wives Elisha and Danae since December. They got to talking (over a cup of coffee) and realized that they could expand the business of Ty and Elisha’s coffee roasting endeavors and open up a space together to serve coffee and serve the community.

Twenty Below Coffee…

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​The Chaat Shop

by Deb Jenkins | .(JavaScript must be enabled to view this email address) | April 15th, 2015

Photo by Abby Ladybug

Here's the next installment in my series of four articles about what I have found in my excursions to the new ethic markets that have opened in Fargo.

The last article I wrote was about the Himalayan Market and what they had to offer. I ended that article saying the next time I write, it would be about the "wow" factor. It's called Fargo Fresh, which opened in November 2014. It is owned by couple Sam and Vandana Saravana Ranga-Swamy.

They're doing it right. It is a beautiful new market…

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​Easter 2015 and a recipe for flourless chocolate cake

by Granville Wood | .(JavaScript must be enabled to view this email address) | April 8th, 2015

Hopefully by now you are coming down from the ultimate sugar rush, Easter. I always knew we went a tad overboard with the sweets during the week devoted to the celebration of Christianity. We, as a nation, spent $16.4 billion on candy this past week. That blew my mind. I didn’t make that number up -- I heard it on CBS Money Watch.

I mentioned to a friend that this was true trickle-down economics. We all know who gets the acknowledgement and spiritual benefit; after all it’s his…

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​March Madness dip recipes

by Granville Wood | .(JavaScript must be enabled to view this email address) | April 1st, 2015

Chaos in the kitchen

Last week I went on a rant about dips and how they are important in both culinary and social circles. Well, the actual rant came later when I drew a loose comparison between dips and politicians. The one thing I didn’t share was some recipes for one of my favorite food sharing categories: dips and spreads.

March Madness is coming to an end this weekend with the Final Four. What better reason than that to get down on some dippin’. Plus the NCAA hockey finals are…

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​Dip-it

by Granville Wood | .(JavaScript must be enabled to view this email address) | March 25th, 2015

Photo by Abigail Maki

Recently, at a somewhat posh reception, I found myself hovering near the buffet table expounding on the achievements of ALS patient extraordinaire Chris Rosati.If you don’t know who he is check out his Facebook page and be prepared to be amazed. He makes everything we all do seem so insignificant, but that is because his actions are so much more significant with “The Butterfly Effect.”

Anyway, the brunette was off discussing the worldwide options of fashion (now that the winter…

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​Food: Now Delicious and Nutritious

by HPR Contributor | .(JavaScript must be enabled to view this email address) | March 18th, 2015

By Eric McKenzie

I found it difficult to decide what to eat yesterday. Seeking to never bore my flavor palate, I strengthen my connection with food through continuous learning and creativity.

Knowing that what I eat sustains me, mind and body, I make cooking a pleasurable experience. A podcast keeps me company through the tedious moments. If you don't have kitchen confidence yet, keep trying and know that it's always a recipe away.

Reset your taste buds

Can you remember a time when you…

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The Toasted Frog offering great cocktails, top-shelf chef specials and service

by Granville Wood | .(JavaScript must be enabled to view this email address) | March 5th, 2015

Photo by Abigail Maki

What is in a name? Curious as it may seem there is no back-story to the name of Fargo’s latest hotspot, The Toasted Frog, or at least one not readily available for our consumption. No worries, there are a lot more tasty consumables awaiting you there. Originally based in Grand Forks, this hip bar and restaurant serving intoxicatingly well-crafted cocktails along with diverse culinary offerings is a welcome addition to downtown Fargo’s dining scene.

While chatting with Sarah Erikson,…

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​Quack Quack

by Deb Jenkins | .(JavaScript must be enabled to view this email address) | February 11th, 2015

Photo by Bisongirl

The fun about writing for the reader, for me, is finding these places I like to eat at and being able to brag about them to you.

I wanted to share with you a place in Bismarck that I was introduced to two years ago during their Street Fair. I was hungry for a really good salad and really nice, comfy soup, not street fair food. I have nothing against street fair food (I like a good hot dog and I will fight for the last cheese curd too) but because it was pouring rain and cold, I needed…

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​Say ‘Cheese,’ darling: Quality cheese is worth the price

by Granville Wood | .(JavaScript must be enabled to view this email address) | February 7th, 2015

There is cheese and then there is cheese: hand-crafted and aged well to allow all the microbes to work their magic; or mass produced as a stodgy yellow substance stored as slices between sheets of plastic with a nuclear half-life.

Cheese is very much a part of the daily American diet and the economic darling of the National Dairy Management office.

America is ranked as the 11th largest cheese consumer on an international scale with the average personal consumption of around 30-plus…

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​Cooking With a Friend

by Deb Jenkins | .(JavaScript must be enabled to view this email address) | January 29th, 2015

My friend Barb wanted me to teach her how to make my version of falafels. It really is the version that a coworker from my Full Circle Restaurant days shared with our staff.

For those of you who do not have a clue what I am talking about, falafels are made from garbanzo beans (some call them chickpeas). Fava beans can also be used.

Falafels are full of delicious spices and served on pita bread, or in my case I like to put them into a wrap. They have humus, tahini sauce and lettuce too. I…

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by HPR Staff

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Theatre

Fargo Film Festival 2020

by HPR Contributor

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Wellness

Discover Yoga Differently

by HPR Contributor

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