First Fridays Special Edition: June Announcements

Thanks to a sponsorship from the Sustainable Farming Association (Lake Agassiz Chapter), we hosted a special edition of First Fridays on Friday, June 1. Unlike our typical event structure, this was a kickoff in a series of opportunities to provide input and ideas for the Metropolitan Food Systems Plan. The Metropolitan Food Systems Plan (MFSP) was first published in 2013 by Metro COG and is the guiding document for our local food system. [Read MFSP here]

Missed the event? Watch our Facebook Live video to see the first half, and share your input on the Metro Food Plan via our Google Form. You can also provide feedback at the following locations: Prairie Roots (June 16), Streets Alive (June 24), Red River Market (July 21), Field to Fork Festival (August 7), and Streets Alive (August 26). 


 We also had a ton of great announcements about upcoming community events and opportunities. Check out the list:

Mindy Grant, FARRMS/Growing Together
This mission of FARRMSis to enhance the sustainability of farms and ranches in their communities. They’re hosting a number of summer events including a tour of Cottonwood Ciderhouse & Orchard on June 26.
Check out the FARRMS website for this and other events. 

Brett Lysne, Prairie Roots Food Co-op
Prairie Roots has a number of exciting things happening this summer, including celebrating their 1 year anniversary! They also said goodbye to their rockstar producer manager, Joleen Baker, so are hiring a new produce manager. Their next event is 20% Off Bulk Sale this Sunday, June 3.
Follow Prairie Roots Facebook to stay up-to-date on future events.

Stacie Loegering, Emergency Food Pantry / Hunger Coalition
The Hunger Coalition of Cass and Clay Counties will be meeting Thursday, June 28 at 8:15 a.m. at the Cass County Annex. In June, they will focus on a creating consistent message about hunger & the food recovery system in our area. Future meeting times TBD.
Please join us at our next meeting on Thursday, June 28 at 8:15 am.

Chris Olson, Heart-n-Soul Community Cafe
Heart-N-Soul is a community cafe dedicated to serving local, healthy, delicious meals to everyone in our community with dignity and respect with pay what you can afford pricing. Upcoming events are Tuesday, June 12 at Red Silo in Fargo, and Sunday, June 24 at Green Market Cafe during Street Alive.
Get more details and RSVP on Facebook  

Rita Ussatis, NDSU Extension Cass County and Nicolle Auckland, Family Wellness
NDSU Extension Cass County, Growing Together & Family Wellness are teaming up to host a series of Field to Fork Festivals to celebrate the harvest. Join them the first Tuesday of August, September, and October from 4-7 p.m. at the Growing Together Gathering Gardens (25th St & 40th Ave S., Fargo).
Follow NDSU Extension Cass County on social media for more details.

Mara Solberg, Solberg Farms
Solberg Farms to host Yoga On The Farm on June 9. All are welcome to come early and watch the sunrise. Coffee and a light breakfast provided.
Get more details and RSVP on Facebook

Sonja Ellner, Dorothy Day Food Pantry
The Dorothy Day Food Pantry will be hosting a Party at the Pantry to celebrate their 35th anniversary on Thursday, June 7. There will be live music, food, and pantry tours. There is no cost to attend, and everyone is welcome.
Get more information + RSVP on Facebook

Janice Tweet, GleaND
GleaND is a volunteer-powered network serving North Dakota and Clay County, Minnesota. The goal of GleaND is to capture excess produce from local growers and channel it through the charitable feeding networks.
Stay connected to upcoming volunteer opportunities on Facebook

Thanks again to all who joined us at this special edition of First Fridays! We're on summer break until September, so stay tuned to social media for updates on future events. 


First Fridays at B: May Announcements

Our fifth First Fridays at B featured Leola Daul, Kayla Pridmore and Deb Kluck of Heart-n-Soul Community Café. Miss the event? Check out the video

We had a ton of great announcements about upcoming community events and opportunities. Check out the list: 

Travis Rosenbluth - Harvestable
Launching a new marketplace system called Harvestable that allows local farmers to connect with local restaurants.

Mary Jane Johnson -  FM Sustainability Network 
FM Sustainability Network to host a meet-up Monday, May 7 at 5:30 p.m., at Front Street Taproom featuring Rennae Gruchalla and Matt Davis of The North Country Trail Association. [More details on Facebook]
Join FM Sustainability mailing list by sending a message to

Janice Tweet of GleaND
GleaND is a volunteer-powered food recovery network serving North Dakota and Clay County, Minnesota. Its goal is to capture excess produce from local growers and channel it through the charitable feeding networks we serve. 
Get more info and stay connected via Facebook

Kim Wangler of Moorhead Farmers Market
Moorhead Farmers Market is now accepting vendors and working with First Presbyterian Church to accept SNAP benefits and Double Bucks up to $10 through Hunger Solutions Minnesota.
Questions? Contact Kim at 218.299.5296 or by e-mail at

Sam Larson-Frobig of Fargo Parks District
Fargo Parks is implementing healthier snacks at pool, golf course and baseball park concession stands. Check them out! They now accept credit cards at all concession locations.
Learn more and stay connected via Facebook

Robin Padot of Prairie Roots Food Co-op
Prairie Roots implemented a Double SNAP program. If SNAP recipients spend $10 at Prairie Roots they receive a $10 voucher to buy fruits and vegetables at a future purchase. Prairie Roots also host Sunday Brunch and will be offering meal kits later this month!
Stay connected and get all the details on upcoming events via Facebook

Bjorn Solberg of Dakota Resource Council and Hugh's Gardens
Bjorn's a board member for the Dakota Resource Council on the Ag and Local Food Task Force. They're working on some projects in Buffalo and Devils Lake right now, but watch for future work in the F-M area. Bjorn's also purchasing Hugh's Gardens and offering a CSA. Contact him if you're interested in being a member.
Contact Bjorn directly at

Noelle Harden of Sustainable Farming Association - Lake Agassiz Chapter
SFA - Lake Agassiz Chapter is hosting a number of events this summer.
Stay connected via Facebook

Peter Schott - International Potluck Fargo
The next International Potluck is Thursday, May 24 at Plains Art Museum in partnership with Daughter's of the Earth. It will be a celebration of Native American culture. June potluck will be in combination with Lutheran Social Services for International Refugee Day, and July will be a collaboration with TEDx Fargo.
Join the Facebook group to stay connected. 

Kayla Pridmore of the Cass Clay Food Commission
The next Food Commission meeting is Wednesday, May 9, 10:30 a.m. at Fargo City Hall Commission Chambers. They're discussing federal nutrition programs at farmers markets and the update to the Metropolitan Food Systems Plan.
RSVP for the meeting here and stay connected via Facebook

Nicole Steen from Thunder Coffee
Did you know coffee grounds make great compost? Thunder Coffee is looking to partner with a local farmer to give their coffee grounds. Send them a message via Facebook or Instagram. 
Check them out on Facebook or Instagram

Carrie Wintersteen of Theatre B
The Moor's is on stage right now through May 12. 
Check out their box office to purchase tickets.

Thanks again to everyone for sharing announcements! We're on summer break until September, but will be hosting a First Fridays at B: Special Edition to discuss the Metropolitan Food Systems Plan. Mark your calendar for Friday, June 1 at 7:30 a.m. at Moorhead Center Mall and follow us on Facebook for more details. #FridayBFood

Q&A with Kara Gloe, PB&J School Lunch Fundraiser Organizer

PB&J, craft beer and a good cause - what’s not to love? Next week, some awesome local folks are hosting a PB&J School Lunch Fundraiser to benefit Moorhead Public Schools. We sat down with lead-organizer, Kara Gloe, to learn more about the fundraiser, why our schools need financial help, and what our community can do to support school meals for all.

Ugly Food: Hey Kara! Thanks for taking the time to chat. First, can you tell us a little about yourself?

Kara: I’m originally from a small town in South Dakota. I went to college at the University of Minnesota in the Twin Cities and have a degree in public relations. I’ve lived in Fargo-Moorhead area for about 6 years. I have two daughters - one who’s just about 7 and the other is 5. I work for the City of Fargo as an Assistant City Planner in Community Development, and I also serve as Moorhead Public Schools School Board Member.

Ugly Food: You’re a passionate advocate for schools, but what led to your interest in supporting and advocating for school lunch?

Kara: Last summer, I was chatting with some friends about a recent news story related to debt in F-M-WF area schools. The article raised a question asking if the debt was due to refugees. I had just worked on the Refugee Resettlement Report and was pretty fired up about refugee blaming and the perception in the community. I started doing some research on the general topic of school debt and found some other news stories, one in particular, that called out Moorhead Public Schools for having more debt than other area schools. As I continued to research, I realized Moorhead Public Schools did run more debt - because they give kids a hot meal, regardless of their ability to pay or amount of debt they carry. In other schools, they might provide an “alternative meal,” which is typically a sandwich and cup of fruit, if students lunch debt is too high. It really bothered me that Moorhead Schools were being called out for doing, what I felt, was the right thing.  My friend suggested I host a fundraiser to benefit Moorhead Schools and that’s where the idea of hosting a fundraiser came from!

(Note: Last November the U.S.D.A. changed their position on “alternative meals” and recommends that all schools offer a hot meal, regardless of payment. Other area schools have since changed their policy. You can read more here.)

Ugly Food: That’s awesome! We love hearing about folks who get fired up on an issue and take action! So you hosted your first fundraiser last summer with Junkyard Brewing Company. Can you tell us about that?

 Volunteers prepare sandwiches for the inaugural fundraising event last year. 

Volunteers prepare sandwiches for the inaugural fundraising event last year. 

Kara: Around the same time I decided to host a fundraiser, I was serendipitously having lots of conversations with people about how much they love Junkyard Brewing Company. I’m personally not a big beer drinker, but everyone kept talking about how amazing their beer was. When I checked out Junkyard’s menu, I saw they had a beer called Peanut Butter Bandit and the idea was born: I’m gonna host a Peanut Butter & Jelly School Lunch Fundraiser while we drink Peanut Butter Bandit beer at Junkyard Brewing - It’s perfect!

I met with Junkyard and they immediately said yes. My fellow organizer, Heather Nesemeier, called Cass Clay Creamery, because you gotta have milk with a PB&J, and they donated 600 cartons of milk!  We hosted our first PB&J School Lunch Fundraiser on July 22 as a PB&J Cook-Off. People were encouraged to bring different takes on the classic peanut butter and jelly sandwich and got some really unique entries - a PB&J salsa, PB&J pizza, and PB&J shakes. It was awesome. We chose winners with local celebrity judges and a people’s choice winner. We also did a silent auction and all together raised $3,700 for Moorhead Public Schools!

Ugly Food: That’s so great! We love this fundraiser and are curious what else our community can do to provide a hot lunch for all kids, regardless of ability to pay?

Kara: I’m not sure how feasible this is, but there are cities that fund school meals with local taxes. For example, New York City recently moved to provide lunches to kids at no charge. However, I fully recognize that our local businesses, homeowners, and farmers already have a sizeable tax burden and are doing their part. Local taxes is just one idea. I think this fundraiser is a good way to raise awareness and hopefully motivate more people to take action in some way.  

Ugly Food: You’ve got an event coming up on April 28th! Tell us about it.

Kara: April 28th is the PB&J School Lunch Fundraiser #2 from 12-4 p.m. at Junkyard Brewing Company (1416 1st Ave N., Moorhead). This year we’re providing PB&J sandwiches for a free will offering, complimentary milk from Cass Clay Creamery, and buy your own beer (of course!). We’re also gonna play some bingo, have a raffle with some sweet items, and hopefully raise lots of money for our school. (P.S. - A Little Free Garden Starter Kit + Poster is one of the raffle items!).

Ugly Food: Lastly, and most importantly, what’s your favorite school lunch?

Kara: My favorite school lunch was definitely chili. On chili day, we got these giant homemade cinnamon rolls with frosting. They were so good! Those were the best school lunch days!

Ugly Food: Thanks so much for chatting with us Kara!

We can’t wait for the PB&J School Lunch Fundraiser #2 and hope to see lots of Ugly Food friends there!

First Fridays at B: April Announcements

Our fourth First Fridays at B featured Casey Steele of Square One Kitchen, Jeremiah & Rachel Utecht of Off the Deck Hot Sauce + Flannel Fizz, and Megan Lewis of Milk Made Catering. Missed the event? Check out the video!

We had a ton of great announcements about upcoming community events and opportunities. Check out the list: 

Simone Wai - Red River Market
Red River Spring Market: Join us for a spring farmers' market at Prairie Roots Food Co-op. This outdoor event will feature pantry items, household goods, baked goods, art, hot food, and beverages. Shop with your favorite Red River Market vendors while enjoying live music and more. April 21st, 10am-2pm at Prairie Roots, 1213 NP Ave. Little Free Gardens will also be available at the Spring Market. Click here to learn more + reserve a garden. The Spring Market also needs to volunteers! View times + sign up here
- Vendor Applications Open for the 2018 Season: The Red River Market is in search of vendors to fill our season with fresh, local, and handmade goods. To join us at the Red River Market, vendors must comply with our guidelines. The initial round of applications will be open March 15th to April 15th with acceptance information to follow. After April 15th, applications will be accepted on a rolling basis with two weeks for acceptance information. Vendors can apply at
- Vendor Relations Manager: Folkways is hiring a vendor relations manager to manage communications and logistics with vendors participating in events at the Folkways plaza at 409 Broadway including the Red River Market and a monthly Night Bazaar.

Jack Wood -  Growing Together Community Gardens
- April 9 - Open House at Scheels Home & Hardware (3202 13th Ave S., Fargo) starting at 4 p.m. 
- May 17 - Heirloom Tomato Plant Sale
- There is still room for gardeners for the 2018 season. 
Contact Jack with any questions:

Leola Daul - Heart-n-Soul Community Cafe
Upcoming community cafes are on April 8th and April 22. Heart-n-Soul uses local chefs and local food whenever possible. Everyone is welcome and served a nutritious and delicious meal with dignity and respect with a pay what you can afford pricing model.  April 8: Taste of Summer Cafe, 11-2 p.m. at Tru Blue Social Club

Taylor Syvertson - Great Plains Food Bank / Hunger in ND Study
Great Plains Food Bank is conducting a Hunger Study in North Dakota and Clay County, Minnesota. They need volunteers to assist in conducting 500 face-to-face interviews.
Contact Taylor for more information:

Joe Burgum - Co-Starters
CO.STARTERS is a nine-week business development program that helps aspiring entrepreneurs put ideas into action, and turn a passion into a sustainable and thriving small business. Participants will be accepted on a rolling application basis for our next cohort, which will start on April 24th and continue weekly from 6-9pm for nine weeks. 

Hali Durand - Orchard Glen Park 
Hands-On Apple Pruning Workshop, Saturday April 28 from 1-4 p.m.
 at Orchard Glen
Learn how to prune apple trees in our local Orchard Glen Park then be of service to the community by practicing your new pruning skills.  A free one hour tree pruning demonstration will be offered, followed by 2 hours of hands on experience pruning apple trees. The Fargo Park District, City of Fargo and FAARMS will provide tools and know how. More information + register here.  

Kara Gloe - PB&J Lunch Fundraiser #2, Saturday April 28 from 12-4 p.m. at Junkyard Brewing Co.
Kara and friends are hosting a PB&J School Lunch Fundraiser to support Moorhead Schools and target lunch accounts with a negative balance. Join them at Junkyard on April 28, donate prizes for the raffle and bingo, or donate now by visiting this link

Janice Tweet - GleaND
GleaND is a gleaning network that was developed out of a blueprint from Cass Clay Food Partners to capture excess produce to donate to local food pantries. Four local growers are committed for the 2018 pilot season and there is room for a couple more. There will also be many volunteer opportunities during this growing season, and we will have more information as the program continues to develop.
Want more information? Contact Janice via email at

Joleen Baker - Prairie Roots Food Co-op
Prairie Roots is looking for 100 new owner signups this month! We're offering incentives for owners who refer new folks to sign up, and anyone who signs up this month gets a free canvas tote bag! Check out the Facebook page or website for more information.

Want to submit an announcement for our next First Fridays at B on Friday, May 4? Read the guidelines then submit an announcement here. 


Farmers Market 2018 Season Preview

Our Fargo-Moorhead community is home to six stellar farmers markets and they’re all accepting applications for new vendors for the upcoming season!

Items sold at farmers markets can vary widely and typically include things like fresh produce, meats, eggs, baked goods, jams and jellies, hot foods, coffee, craft goods, and household items.

If you’ve thought about selling at a farmers market before, check out the 2018 markets opportunities below and contact their managers for more info.

Dilworth Farmers Market
Thursdays | July 5 - September 27 | 3-7 p.m.
Location: Whistle Stop Park - 4th St. NE & Center Ave. East (Hwy 10), Dilworth
Cost: $50 for the season
Contact: Amanda Olson at 701-540-8893 or by email at  

Moorhead Farmers Market
Tuesdays | July 12-August 30 from 3-7 pm | September 6-27 from 3-6 pm.
Location: Moorhead Center Mall Parking Lot - Corner of Center Ave & 4th St. N, Moorhead
Cost: $40 for the season
Contact: Kim Wanger at 218.299.5296 or by email at

NoMo Farmers Market
Sundays 2-6 p.m. | June 24, July 15, August 26, September 30
Junkyard Brewing Company - 1416 1st Ave N., Moorhead
Cost: $150 for the season
Contact: Michelle Junke at 701-361-1760 or by email at

Red River Market
Saturdays | July 14 - October 27 | 10 a.m. - 2 p.m.
Location: Broadway & 4th Ave N., Downtown Fargo
- Season Pass: Single Booth - $210 | Double Booth - $380
- Daily Pass: Single Booth - $30 | Double Booth - $55
*Additional cost for electricity
Contact: Steve French at (701) 491-8892 or by email at

Northern Plains Farmers Market at West Acres
Tuesdays, Thursdays, and Saturdays | 10am-5pm | June 26 - Mid October
Location: Just off of 42nd St. S, between 13th & 15th Ave. in the west parking lot of West Acres
- One-time fee of $50 to West Acres Development, LLP
- Daily participation fee in the market is $25. This fee is payable to Northern Plains Botanic Garden Society, Vendors may also choose to pay $1,350 in advance for the 18 week season.
Contact: Vern Hunter by email at

Farmers Market & Beyond
Mondays and Thursdays | 3:30-6:30 p.m. | July 6 - October 5
Rustad Recreation Center Parking Lot (601 26th Ave E, West Fargo) **NOTE New Location!
Cost: $15 daily
Contact: Matthew Johnson at 701-433-5360 or by email at

First Fridays at B: March Announcements

Our third First Fridays at B featured Yoke-Sim Gunaratne of Cultural Diversity Resources and Peter Schott of the International Potluck. Missed the event? Check out the video!

We had a ton of great announcements about upcoming community events and opportunities. Check out the list: 

Jeffrey Miller - Cass County Soil Conservation District
The Cass County Soil Conservation District has partnered with the United Prairie Foundation to create the Prairie Plant. Using all native grass and forb species, the Prairie Planter offers a tallgrass prairie in a pot. The planter provides the beauty of the prairie on your doorstep as well as a habitat for pollinators.
Completed order forms can be sent to For more information, contact Cass County Soil Conservation District 701-282-2157 Ext 3

Mary Jane Johnson -  FM Sustainability Network
FM Sustainability Network to host a meet-up Monday, March 12 at 6:30 p.m., at Front Street Taproom. Paul Jensen with present on opportunities for funding NOx reducing technologies made possible by the North Dakota Department of Health, Air Quality Division.
RSVP to event on Facebook and join the mailing list by sending a message to

Janice Tweet - GleaND
GleaND is a gleaning network that was developed out of a blueprint from Cass Clay Food Partners. This year, we will be working with a few local growers to capture excess produce to donate to local food pantries. There will be many volunteer opportunities during this growing season, and we will have more information as the program continues to develop.
Want more information? Contact Janice via email at

Bukola Bakare - Portable Vegetable Garden
The portable garden project promotes healthy food for families. The project is a self-managed/self-directed sustainable agriculture and food logistics model. It will help build nutritional awareness and education.  It is a home gardening awareness, healthy food choices, and vibrant community project. Children are able to learn where the different types of food they eat come from and how to grow them.
To learn more + get involved, follow the recently created Facebook page for updates.

Mindy Grant de Herrera - Probstfield Organic Community Garden
Sign-up date for the Probstfield Organic Community Garden are April 8-9.
Learn more about garden plots and RSVP to the Facebook event. 

Mindy Grant de Herrera - FAARMS
FARRMS will be hosting a series of training events on March 27th and April 7th.
Get more information on upcoming events

Caroline Mcguire - Northern Plains Botanic Garden Society
The Northern Plains Botanic Garden Society is exploring possibilities of adding an edible orchard to the grounds in North Fargo. Over the next few months, NPBGS is looking for individuals to assist with planning and implementing the garden.
If you or your affiliated group have an interest in local food production, food/plant education, landscaping or gardening, join the conversation on Facebook.

Leola Dahl - Heart-n-Soul Community Cafe
Join Heart-n-Soul for a delicious supper at Cass Public Health on Monday, March 19 from 5-7 p.m. Supper will be prepared by Chef Chris Olson. Pay-what-you-can-afford pricing. All ages are welcome.
Get more details and RSVP on Facebook

Jack Wood - Growing Together - A Community Garden Ministry
Join Growing Together on March 15 to sign-up and learn more about the community gardens. Event will be held at Olivet Lutheran Church (1330 University Drive in Fargo). Arrive at 5 p.m., meal at 5:30 p.m. and event at 6:30 p.m. 
Contact Jack with any questions:

Abby Gold - North Dakota State University Department of Public Health 
NDSU Public Health to host “Health Equity and Social Justice: Bridging the Gap summit” on April 10 from 8 a.m. to 5 p.m. at NDSU Harry D. McGovern Alumni Center. 
Watch Facebook for more details + sign-up info 

Joleen Baker - Prairie Roots Food Co-op
March 6th and 19th at 8:15 p.m. - Prairie Roots Board Meeting (open to members)
March 7th (all day) - Owner Appreciation Day (10% off owner purchases)
March 16th at 7 p.m. - Pairing Food & Cheese Class with Milk Made Catering
Stay connected to all of the member specials + upcoming events by connecting with Prairie Roots on Facebook

Want to submit an announcement for our next First Fridays at B on Friday, April 6? Read the guidelines then submit an announcement here. 

First Fridays at B: February Announcements

Our second First Fridays at B featured Kaye, Abby and Joleen of Prairie Roots Food Co-op. Missed the event? Check out the video!

We had a ton of great announcements about upcoming community events and opportunities. Check out the list:

Rita Ussatis - NDSU Extension Service, Cass County
Kids Cooking School for youth in grades 3-6. Thursdays 3:30-6:30 p.m. | March Series: March 1, 8, 15 & 22, 2018. April Series: April 5, 12, 19 & 26, 2018 | Cost: $15/child. Pre-registration required. Contact Rita for more details: 

Jeffrey Miller - Cass County Soil Conservation District
The 2018 Cass County Community Garden Grants are open, $500 grants are available to enhance current gardens or to install new gardens.
For more information contact Cass County Soil Conservation District 701-282-2157 Ext 3 or email

Verna Kragnes - FARRMS
Internship opportunities are available for those interested in small-farm and vegetable production. Contact Verna for more details:

Todd Weinmann - NDSU Extension Service, Cass County
- Free “Field to Fork” Webinars offered by NDSU Extension Services start February 14. Learn more and register here.  
- The North Dakota Junior Master Gardener Grant Funds are available. Up to $1,000 available to North Dakota for youth education gardens. Application here.

Noelle Harden - University of Minnesota Extension
- Funds available in Minnesota through the Northwest Regional Sustainable Development Partnership. Fund projects related to local food and sustainable agriculture.
Contact Noelle to learn more:
The University of Minnesota Extension is offering a series of free online courses for gardeners and farmers interested in community-based food systems. Learn more and register here.

Jack Wood - Growing Together - A Community Garden Ministry
Growing Together Community Garden Sign up is on March 15, 5 p.m. at Olivet Lutheran Church. More details on the Facebook event or contact Jack Wood:

Taylor Syvertson - Great Plains Foods Bank
Great Plains Food Bank is conducting a Hunger Study in North Dakota and Clay County, Minnesota. They need volunteers to assist in conducting 500 face-to-face interviews.
Contact Taylor for more information:

Casey Steele - Heart-n-Soul Community Cafe
The next Heart-n-Soul Community Cafe is Sunday, February 25th, 11am - 2pm at Square One Kitchen and will be prepared by the local chapter of the American Culinary Federation. Follow them on Facebook for more details and contact Leola Daul if you’re interested in volunteering:

Kim Lipetzky, Cass Clay Food Commission
The Cass Clay Food Commission, our local food policy council passed a blueprint (jurisdictional advisory document) related to Healthy Corner Store Initiatives at their January meeting. You can read the blueprint here. The next Commission meeting is Wednesday, March 14, 10:30 a.m. at Fargo City Hall, Commission Chambers.

Want to submit an announcement for our next First Fridays at B on Friday, March 2? Read the guidelines then submit an announcement here. 


First Friday at B: January Announcements

First Friday at B: January Announcements

Our inaugural First Fridays at B took place on Friday, January 5, and featured a presentation by Jack Wood, Nola Storm and Simeon Bakunda of Growing Together ~ A Community Garden Ministry. 

RECAP: Ugly Food Day at the Red River Market

As you may already be aware “Ugly Food” refers to fresh fruits and vegetables that may look a little different than the "perfect" food you find in most grocery stores. They might be bigger, smaller or a little misshapen, but they’re just as good as it’s perfect-looking counterpart, sometimes better!

Reports estimate that 40% of food resources in the United States go to waste each year, often because of the way it looks. If we wasted just 30% less food, we could feed 25 million people. At Ugly Food of the North, our goal is to challenge people to rethink why they deem foods to be acceptable or unacceptable, and to hopefully, waste less food.

This summer, we hosted Ugly Food Day at the Red River Market, an opportunity for the community to enjoy the array of local produce, beautiful and ugly. Vendors were encouraged bring their imperfect produce to the Market and we provided creative signs to encourage patrons to buy and enjoy this produce. We also hosted a Kids Scavenger Hunt where youth explored the Market, met farmers, discovered various ugly foods, and tasted a healthy recipe created by Sanford Family Wellness. After they successfully completed the hunt, they received two free market tolks ($2 value) to buy fresh food at the Market.

Over 50 kids completed the Scavenger Hunt and many families shared that this was an awesome addition to the Market and a wonderful way to teach kids about food waste and local food.

Kudos to the North Dakota Nutrition Council for the mini grant to fund this project!

ADDITIONAL: Ugly Food of the North was also featuring in a news interview on KVRR about ugly food.


Getting Hands On With Waste – A Recap of the Clay County Waste Sort

WASTE – it’s a pretty hot topic in the world of sustainability and rightfully so. Properly collecting and managing waste, and reducing the amount of trash that ends up in landfills is essential to maintaining the health of people and the planet.

This summer the Fargo-Moorhead community is rolling out single-sort recycling, a system where all recyclable materials (plastics, cardboard, glass, etc.) are placed in a single bin, with no sorting required by homeowners. Convenience increases dramatically for homeowners through a single-sort system, and the cities hope this will increase recycling participation in our community.

To get a sense of how much recyclable materials currently end up in the landfill (pre-single-sort implementation), Clay County Solid Waste organized an afternoon for volunteers to come together and sort trash from 100 Moorhead households.  

Ugly Food of the North joined Clay County for the sort to learn more about waste management in our community. These are a few of our key takeaways.

  1. Food Waste is A BIG ISSUE in our Community – As we sorted through the 2,500 pounds of trash, we found a lot of perfectly good food including a half eaten cheesecake, gently bruised fruit, packages of baby carrots, half-eaten rotisserie chickens, and countless boxes of uneaten leftovers. The total weight of organics (food, garden and lawn clippings) collected was 583.2 pounds from 100 households.  There were 14,304 households in Moorhead in 2010, and if these organic waste numbers are consistent with the rest of Moorhead, we estimate that over 83,000 pounds of organics end up in the trash every week, or over 4.6 million pounds each year. And this is just Moorhead! We really need to get a handle on our organic waste, including reducing the amount of food we throw, composting at home, and exploring options for municipal food scrap composting in our community. [For more information about these programs and ways to support growing them in our community, check out the Municipal Composting and Backyard Composting blueprints from the Cass Clay Food Commission.]
  2. Plastic Bags – YIKES! Of the 2,500 pounds of total trash sorted, 62 pounds was just plastic bags, or about 2.5% of the total trash. Yes, plastic bags are convenient and sometimes necessary, but they are terrible for the environment. Everyone can do his or her part to reduce plastic bag use. Get reusable bags and remember to bring them when you shop! Shop for foods in bulk when you can and bring your own reusable containers. If you’re in the market for a reusable bag, our friends at the Red River Market have some of the cutest in town. [Red River Market Opening Day is Saturday, July 8!] If you’re looking to do more bulk food shopping, Prairie Roots Food Co-op is open and they have a fabulous bulk food section.
  3. There’s a LOT of “Trash” that Shouldn’t Be Trashed – Of all the waste sorted, about 78% was true trash (although that does include unnecessary food waste), while 22% (560 pounds) was materials that should be recycled. This included 152.9 pounds of paper, 111.8 pounds of plastic, 93.8 pounds of glass, 88.9 pounds of cardboard, and 27.5 pounds of cans. These numbers represent the large amount of recyclable materials that currently goes to the landfill when it should be recycled. With the new single-sort system, recycling couldn’t be easier and we hope everyone will take advantage. And while recycling is awesome, remember to practice all 3 R’s: Reduce, Reuse, Recycle!
  4. Appreciate the People who Handle Your Trash – As we sorted the very LARGE pile of trash from a mere 100 households, we quickly realized what a huge and important task waste management is. The people who do this work are passionate about providing the best service to our community while doing their part to reduce the environmental impacts of waste. We are very grateful for these people and you should be too!

We hope you all enjoy and utilize the new single-sort recycling system, and thanks again to Clay County Solid Waste for the opportunity to learn more about our waste stream. We’re excited to use our big blue bins and see the impact of single-sort in our community!


Strawberry Moon Cocktails

In honor of the Strawberry Moon a couple nights ago (!!!) and the arrival of summer, we're celebrating with a cocktail made for sipping on the porch with friends while the weather's warm! Although this recipe calls for strawberry rhubarb syrup, feel free to substitute other berries or fruits as they come in season throughout the summer, or use whichever fruits are going soft in your fridge. Also feel free to experiment with herbs and spices as well--try a handful of rosemary, ginger, clove, or thyme, either on their own or as additions to the fruit. 

 How much fun do these look?! I just love using fun straws to add a little something extra to my drinks!

How much fun do these look?! I just love using fun straws to add a little something extra to my drinks!


  • 1 cup sugar
  • 3/4 cup water
  • 1/2 cup rhubarb, chopped into 1/2 in. pieces (feel free to use the end trimmings that most people throw out)
  • 1/2 cup strawberries, sliced (we used strawberry tops leftover from baking a cake. After you trim off the tops, simply pull the leaves off, and use the bit of fruit left for the syrup. See photo for illustration)
  • 2 tsp vodka (optional, added to keep the syrup fresh longer)

Combine the sugar, water, and fruit in a small saucepan. Cook over medium high heat, until sugar dissolves and syrup simmers, gently smashing the fruit on the side of the pan with the back of a wooden spoon as you go. Reduce the heat and let syrup simmer for 3-5 min., stirring constantly. Remove from heat, and let cool completely. Strain into a jar over a sieve or several layers of cheesecloth. Add vodka, if using. Keep in a tightly covered jar in the fridge for up to 2 weeks. 


  • 2 oz. gin 
  • 2 Tbsp. simple syrup
  • Juice from 1/2 lime
  • Ice cubes
  • Club soda to top

Combine gin, syrup, lime juice, and a couple cubes ice in a cocktail shaker. Shake until combined + cold. Strain into a glass, add ice, and top with club soda. Take two cocktails (one for you and one for your lover, friend, neighbor) out on the fire escape and cheers!


Ugly Waffles for June

As Lesie Knope would say, "Why would you eat anything other than breakfast food?". The lady makes a good point, and is the inspiration behind this month's "ugly recipe"... WAFFLES! More specifically rye waffles with cacao nibs and pepitas! They're secretly pretty healthy and pack a lot of flavor into a typically less flavorful base. They're also hearty, which I love for brunch when the next time you'll eat is most likely dinner.

 Waffles, work, and friends. But remember, work never comes first. (Waffles come first because you need friends to eat your waffles with!)

Waffles, work, and friends. But remember, work never comes first. (Waffles come first because you need friends to eat your waffles with!)



1 c. rye flour

1/4 tsp salt 

1/2 tsp vanilla

2 tsp baking powder

3 tbsp coconut oil

3/4 c non dairy milk

1 egg (love Mara's eggs) 

1 tsp orange (or lemon) zest

1 tbsp cacao nibs (plus more to top) 

1/4 c veggie purée (squashes or carrots work swell but feel free to experiment too!) 



You should mix all the wet ingredients together first and then add the dry but I tend to just throw 'em all together at once and mix.

Then throw the batter in the waffle

iron and let it do its thing. 

Top with pepitas, more cacao nibs, and a good amount of maple syrup (especially since this recipe doesn't call for anything to sweeten the batter, the maple syrup really adds another dimension to the flavor!). 

Personally I advocate for a small dollop of almond butter and a couple of slices of banana too!



The Cutest Ways to Showcase Your Love for Veggies

These felted veggies cling to embroidery hoops. They're designed by Veselka Bulkan and we found them via Colossal. No they don't really promote sustainability or reduce your carbon footprint, but they are SO CUTE so we had to share. Happy embroidering!



Food Safety: The Rules of Refreezing

 photo by Cathryn Erbele

photo by Cathryn Erbele

We are all about eating bruised food and ignoring sell by dates when the food smells perfectly fine. But that being said, we do want to help you re-use that food without getting you sick. So here Food 52 breaks down rules for re-freezing. We've summarized the most important points below!


1. Only re-freeze food that has thawed in the refrigerator. If it has thawed anywhere else, use it up. "... since bacteria grows rapidly once thawed, you should cook or refreeze the food as soon as possible. A good general time frame is within 48 hours of thawing, depending on the food." 


2. Refreeze food 48 hours after thawing or less. Aka don't refreeze food that you thawed a week ago. ESPECIALLY meat. 


3. It is safe to thaw raw foods, cook them, then refreeze the cooked version. This one is pretty self-explanatory.


4. Refreeze only once. Yes, I'm talking to you who wanted to make chicken but all the breasts were frozen together so you thought you could thaw them all and then refreeze the ones you didn't end up cooking.


And finally, Food 52 also mentions a few super helpful tips that we wish we had thought of ourselves but didn't so here they are: 

Anything that isn't delicious frozen the first time won’t be good refrozen, either. So soft cheese and milk are out.

Upon freezing, ice crystals puncture the cell walls of these foods, breaking down the emulsions. So those creamy sauces and emulsions won't be the best after that second time in the freezer.