STAFF BLOG NIE ROCKS! Flag Day - June 14
In memory of the day in 1777 when the Continental Congress adopted the Stars and Stripes as the official flag of the United States, the president proclaims June 14 as Flag Day every year. Am... Posted on 6/10/13 at 2:15 PM
LIKE A FISH OUT OF FARGO Reflecting On My First Year In Culinary School
Check out Simple, Good and Tasty for the last post in myCulinary Chroniclesseries this year.
My final update is different than the previous ones because it's a list. Abest and worst of list,to be exa... Posted on 6/6/13 at 3:54 PM
STAFF BLOG GRAND FORKS GOURMET Anthony Bourdain talks Marilyn Mania at Minneapolis event
Intrepid traveler, writer and cook Anthony Bourdain was in Minneapolis this past weekend for a stop on his Guts & Glory tour, along with Minnesota transplant and fellow adventurer Andrew ZImmern.
... Posted on 5/14/13 at 10:14 AM
THE DULLUM FILE Debate Topics
Had a interesting evening last night helping moderate the Young Professionals Grand Forks Mayoral Debate betweenMayor Michael Brown and City Council member Tyrone Grandstrand. Thanks to Stacey, Evan a... Posted on 5/23/12 at 5:50 AM
STAFF BLOG MARILYN TAKES MANHATTAN Dinner Photos: Le Bernardin
Photos from dinner on our final night in New York City. Big thanks to @NoReservationsfor the last-minute reservation and Chef@EricRipertfor the amazing food. It was a meal we won't forget for some tim... Posted on 3/20/12 at 9:06 AM
They are working 100 mph. They are busier than a cat with fresh milk. That’s what Chris Misialek told me this week with the countdown on in Minto for rigging up the largest pot of chili ever and claiming a place in the Guinness Book of World Records.
The little cafe in St. Thomas starts filling up about 11 a.m. Thursdays for turkey and is often full up by noon. The turkey dinner — which costs $7.25 — draws people from the entire area. And sometimes, the cafe sends meals out to workers in the nearby sugar beet fields.
Chris Misialek, who runs the Harvey Avenue Salon, tells me the folks around Minto are aiming to make the Guinness Book of World Records. They are attempting to make a ton — that’s 2,000 pounds — or 250 gallons of chili.
“This is the best coffee in town,” said Mike Mahoney, as he took a sip from his tall mug. He was sitting in a booth in the back corner of Perkins Restaurant, where he meets regularly with friends including Richard “Diddy” Quesnell and retired Rev. Fr. William Sherman.
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