Lefse. It's a paper-thin flatbread, made from potatoes and cooked on a griddle, flipped with a long, narrow wooden stick, and eaten slathered with butter, sugar and sometimes cinnamon. If you're of ...

Dahl began the lefse-making class while other cooks including Jan Fetsch, Debbie Meuwissen, Donna Remer, Darlene Holien and Evelyn Hensrud made lefse, showed how to rice the potatoes and mix the dough ...

With this holiday season following a hotly contested election, some Americans fear that political disagreements among family will boil over like a pot of poorly watched potatoes. In North Dakota, ...

Lefse. It’s a paper-thin flatbread, made from potatoes and cooked on a griddle, flipped with a long, narrow wooden stick, and eaten slathered with butter, sugar and sometimes cinnamon. If you’re of ...

If Minnesota had a state food, it would be lefse. Granted, we already have a state mushroom (the morel), and even a state muffin (blueberry), but what we lack is just a general food item. Lefse should ...

Couple plans to make 2,000 pieces of lefse for the community Odney and Lorraine Ellingson work as a team to make lefse. She rolls the dough, and he fries it. Together, the Grand Forks couple have made ...

RUSHFORD, Minn. — The market for lefse, a traditional Norwegian flatbread, is relatively small in comparison to other foods, but Norsland Lefse has found a way to reach its demographic from the small ...

Are you puzzled by recipes from relatives and church cookbooks that lack necessary information? My dad’s theory about recipes with missing data is that Aunt Martha wants to be remembered as the best ...

Big ideas can come from standing around a county fair. I learned that in June during a week of exhilaration and exhaustion of watching kids' 4-H project work come to a close, with joy and sometimes a ...

DULUTH, Minn. — When I-35 was completed through Duluth in 1992, the construction interrupted natural gas lines to First Lutheran Church, which sits along the route of the freeway expansion. It ...

Amy Marquard is all about precision, in life and in the kitchen. “I probably should have been a food scientist, because I love technique and process,” said Marquard, who does accounts receivable work ...