Ugly, Umami, Upcycled The Two Vanessas and the Building of Farmented Foods
Written By: Melinda Goodman Photos: Ron Rouse Every visit with an entrepreneur is a story about how they found their…
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At the Table – Chef Scott Franz, Ely’s Ivy
Since opening in 2017, Ely’s Ivy in downtown Grand Forks has become one of the region’s best farm-to-table restaurants. Chef Scott Franz…
Chicken or the Egg Family & Firsts at Woodbury Hatchery
Written By: Melinda Goodman Photos: Ron Rouse There’s a moment, just before a chick breaks through its shell, when everything is…
Waste Not, Want More: Prairie Compost Turns Waste Into Something Worth Keeping
Written By: Darylanna Durkee Photos: Ron Rouse Most of us don’t think twice about it. A plate is cleared, scraps are swept into the…
Tangles of Sugar & Spice: Late Nights and a Labor of Love
Written By: Darylanna Durkee Photos: Ron Rouse We all have that family-favorite dish we’re known for, the one everyone expects you to bring and no one has…
Comfort Food Comeback: Looking Ahead to 2026
As we move into 2026, one thing is clear: comfort food is having a moment. Not the fussy kind —…
Freddy’s Lefse finds modern success with old world favorite
In my family, Norwegian on one side, Icelandic on the other, holidays didn’t begin with the calendar; they began with…
Putting the Soul in ND Spirits
Walking through the doors of Proof Distillers in Fargo, it’s clear this is no ordinary tasting room. There’s a history…
Stories Stirred in Cream and Sugar
My first taste of rømmegrøt was not at Christmas, and it’s a second-hand memory. It was late June, 1985. I…