Monthly Archives: May 2010

Botanic Society plans relaxation for mind, soul

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Garden a retreat for community and tourists

By Kelsie O’Keefe
Mass Comm. Major

Photos by Amita Manandar
Visitors walk through the Garden of Mind and Soul plot.

The Northern Plains Botanic Garden Society is planning a relaxing community and tourist destination.

Sadafumi Uchiyama, garden curator of Portland, Ore., Japanese Garden and third-generation Japanese gardener, presented his plans for one section of the Botanic Garden called the Garden of Mind and Soul, on May 13 at the Northern Pacific Depot on Main Avenue in downtown Fargo.


Two acres of land have been designed for the Garden of Mind and Soul.

 

Garden reflects, connects

The Garden of Mind and Soul is a reflection of Japanese thought and style, depicting the beauty of nature through miniature to promote awareness of our existence as part of the environment.

“We’re dedicated to having a space where you do reconnect with nature,” says Botanic Society president Pegi Palmes. “(The Garden of Mind and Soul) is not a show piece…it’s something that you just go and you feel and be a part of, and boy, that’s so important.”

Promoting community

The Garden of Mind and Soul is just one of many garden sections in the Botanic Society’s Botanic Garden plans.

Founded 11 years ago by Dr. Chiwon Lee, a horticulture teacher at North Dakota State University, the Botanic Society aims to promote community through gardening.

The Society is attempting to establish and operate a botanic garden, conservatory and arboretum in Fargo.


Visitors try to spot letters in the Alphabet Garden.

 

The Botanic Society’s goals include:

  • Providing a quiet, meditative environment secluded from the outside world through use of Japanese gardening principles.
  • Creating a tourist and visitor destination.
  • Providing a venue for delegation trade meetings, public-at-large meetings, receptions, classes, weddings and other events.
  • Providing opportunities to exchange cultural information.
  • Displaying the economic significance of the present agricultural and product trade between the area and Japan.



A bench made from an old oak tree sits in the Woodland Garden.

The botanic gardens will spread across 52 acres of Fargo Park District-owned land along University Drive between 28th and 32nd avenues and to the north and east of Yunker Farm.

The Botanic Society has planned a 25-year outline to finish the gardens. A 10-year projected finishing date is planned for the two-acre Garden of Mind and Soul alone.

Japanese culture integrated

The Botanic Society hired Uchiyama to develop the plans for the Japanese garden to add the details that its members couldn’t, says Palmes.

Instead of trying to make a Japanese garden something that would seen in Japan, Uchiyama is focused on approaching the garden in a gentle way, integrating Japanese style with local plants and materials.

“It will be packaged in a way that will show how we relate to each other,” says Uchiyama.

According to the Botanic Society website, “the garden, while using design and construction principles of many Japanese gardens, applies an organic approach by use of indigenous, local materials to find the spirit of the site in a local context.”


Seedlings are sprouting in logs throughout the botanic gardens.


Space supports activity

Uchiyama has planned the space to support maximum activity use.

“(The garden) has to be connected to the people,” says Uchiyama. “Meaning people have to be there and enjoying themselves.”

The pavilion alone is planned to hold 150-200 people, aimed at providing a space for weddings and other celebrations.

Other Garden of Mind and Soul features include a waterfall, island, indoor garden, zig-zag bridge and flowering trees among many more.


A bulldozer sits, waiting to begin construction on the Garden of Mind and Soul.



Volunteers, admirers welcome

The garden construction and planting will be mostly funded by grants and donations, according Palmes.

Volunteers are always welcome at any stage of the construction. Eventually, the society will need to hire staff, says Palmes, but volunteers will always be needed.


The Gladiola Garden is among many that are ready for viewing, though visitors are welcome to walk along the entire area. 



Many gardens are already underway and ready for viewing including a rain garden, butterfly garden, alphabet garden and woodland garden that features a fairy garden hidden amongst the foliage.

“We are a destination now,” says Palmes.


Ruth Morton plants flowers in the Woodland Garden. Morton has been volunteering at the Botanic Society Gardens for two years.

 

There are a number of outdoor botanic gardens outlined in future plans including:

  • Rose garden
  • Sensory garden
  • Rock garden
  • Herb/Knot garden
  • Community garden
  • Children’s garden
  • Vegetable garden
  • Native plants


To volunteer or donate, visit the Botanic Society website at http://npbgs.tripod.com and become a part of something that will last for lifetimes to come.
 

 
A weed growing in The Garden of Mind and Soul plot, soon to be plucked as construction begins.

 

Providing downtown with high quality desserts

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Story and photos by Keiko Kimoto
MSUM mass communications major

Nichole’s Fine Pastry is at 13 S. Eighth St. in Fargo.


 

 

 

 

 

 

 

 

 

 

 

 

 

There is a store that attracts people in the Fargo-Moorhead area with its relaxed yet elegant atmosphere and tasty desserts; a bake shop that serves original European-American desserts along with lunch items, coffee and tea. This store is Nichole’s Fine Pastry.

Nichole’s Fine Pastry has been open since 2003 as a shop that serves mainly pastries and cakes made from scratch. The menu usually consists of 20 to 25 desserts but it changes twice a year with different menus for the seasons – spring to summer and fall to winter with some seasonal features for the holidays. Chocolate cake is ordered a lot throughout the year and fresh fruit tarts are a popular selection during the summer.

Fresh fruit tarts sparkle with vibrant colors.



 

 

 

 

 

 

 

 

 

 

 

Nichole’s Fine Pastry

Nichole Hensen, originally from Glenburn, N.D., is a pastry chef and the owner of Nichole’s Fine Pastry. While studying at the University of North Dakota she developed an interest in the restaurant business, although it was not her major. She worked at a deli and liked the atmosphere.

After she graduated she worked on computers. Although she mostly liked it, she didn’t enjoy sitting at a desk all day.

Nichole Hensen, pastry chef and owner of Nichole’s Fine Pastry.


 

 

 

 

 

 

 

 

 

 

 

Hensen made a career switch. She decided to attend pastry school, the Culinary Institute of America at Graystone in St. Helena, Calif. She chose California because it was different than where she had been and she wanted to see new things. Additionally, the environment of the school is appropriate for those who aim to be a chef. Graystone is close to San Francisco and in the center of the Napa Valley where food is known for its high quality and fressness.

Hensen graduated from pastry school and worked as a pastry chef in California and then decided to go back home to North Dakota.

“I was like ‘I’m going home because I could shine here,’ ” Hensen said. “I figured why not bring good quality desserts back to my home state.”

Cakes are displayed in the showcase.


 

 

 

 

 

 

 

 

 

 

 

She decided to move back to Fargo. She worked as a pastry chef at the VIP Room and as a chocolatier at Widman’s and built her career in Fargo. Ultimately, she decided to start her own store, Nichole’s Fine Pastry.

What attracts people to Nichole’s Fine Pastry

When Hensen decided to open her own shop, specific needs were to be met. Her kitchen, she decided, wasn’t going to be in a basement or back room with no windows. Instead, she arranged the kitchen to be on the same floor as the eat-in space. It not only makes the work space fun but also affects the customers, she believes.

Menu boards and pastries.


 

 

 

 

 

 

 

 

 

 

 

“Nichole’s Fine Pastry offers a different type of environment that isn’t found around this area,” said Rachel Hamre, a fan of desserts at Nichole’s. Both the desserts and the atmosphere beckon Hamre to visit repeatedly.

“I think they have the best pastries in the Fargo-Moorhead area,” Hamre said. “The store makes everything from scratch, so everything tastes very good and fresh.”

A specialty cake is displayed at Nichole’s Fine Pastry.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Although making products from scratch makes it possible for the store to create original desserts, doing so is not an easy task. Hensen and her staff constantly emphasize personal work ethic to ensure they create quality desserts. That work ethic and attention to detail has allowed Nichole’s Fine Pastry to attain and maintain popularity in the Fargo-Moorhead area, Hensen believes.

The shop also makes and sells several kinds of sorbets and gelatos.


 

 

 

 

 

 

 

 

 

 

 

Hamre recommends her favorite, coconut cream pie, and describes it as “the best I have ever eaten.”

Usher’s House a date ‘Must’

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Story and photos by Ashley Wirtzfeld
MSUM Mass Comm Major


The building sign seen from First Ave. N.

 

       The building at 700 First Ave. N. in Moorhead has gone through a few businesses in recent years. It has been the Red Bear Restaurant and the Broken Axe Bar. The building is now the home of Usher’s House fine casual dining. This past week I dined at Usher’s House and found it to be a great date restaurant.

 

The Building has a long history

       The building was built in 1936 as part of the Works Progress Administration, which was set up under President Franklin Delano Roosevelt’s New Deal plan to get people back to work during the Great Depression, said Aaron Duma, Usher’s pub manager and events coordinator. The building was specifically built as a site for an American Legion. The building was the site of the American Legion for more than 50 years before it eventually closed.

       “You can actually see the Moorhead American Legion initials over the front door where the hooded fellow with the candle is located,” stated Duma. “Another unique aspect of the building is the four heads that are carved into the four corners of the structure. The four heads are said to be the architects and engineers responsible for the building," said Duma.


The front of the building.

         Another interesting aspect of the property deals with a bear cage in Usher’s “backyard.” 

       “The Red River Valley Zoo used to be located in the park … in the early 1900s,” Duma said. 

       The building sat vacant for most of the ’90s before renovations for the Red Bear began.

       “The Red Bear functioned for about five years, the Broken Axe would then follow for nearly two years,” said Duma. “We have been here for just over two now.”

The building on the banks

       The building itself is within sight of the banks of the Red River. The view from the dining room overlooks the river, adding an extra feeling of romance to the already romantic atmosphere. Usher’s dining room offers a quiet dining experience to meet with friends or to go to on a date. 

       If you are feeling less romantic and more casual, Monk’s Pub (the bar) might be the place for you to sit back to relax and enjoy some food. The dining room closes at 9 p.m., however the pub stays open until 1 a.m. A private space in the basement is called the Hunt Club.


A view of the river seen from the dining room.

 

This food is not what I am used to

       In general, I tend to eat fairly simple. I grew up on meat and potatoes and I still eat my fair share of meat and potatoes. My tastes have evolved a little from those days, but I don’t tend to stray from the usual. Since I found myself in my first fine dining establishment, I decided to push the envelope a bit. I quickly skipped over their selection of sandwiches and burgers and focused on the dinner menu.
       I spied the pork tenderloin and I was sold. The description in the menu reads: “7 oz. pork tenderloin seared & cooked to temperature with chorizo purple Thai rice, baby carrots & arugula topped with a blueberry peach chutney.” I didn’t think I could go wrong.

 


Pork Tenderloin at Usher’s House.

 

       The blueberry peach chutney was an explosion of fruit mixed in with the meatiness of the pork, which added a delightful touch. The baby carrots were a little undercooked for my taste but added another layer to the dish. The rice was the only thing in the dish that confused me. Perhaps I am not versed well enough in the art of food to know what Thai rice is supposed to taste like, but I think it was extremely undercooked. The harsh crunch of the rice wreaked havoc on my teeth. The rice remained on my plate.
       My guest for the evening loves mushrooms and decided to go with the Wild Mushroom Strudel. The menu describes it as, “mushrooms, leeks, spinach & raclette cheese in phyllo dough with a port wine reduction and micro greens.”

 


The mushroom strudel served at Usher’s House.

 

       I am not one for mushrooms, but I took a bite, wanting to enjoy the full experience. The flaky crust of the strudel melted in your mouth and was divine. The mixture of mushrooms, leeks, spinach and cheese almost made me forget I wasn’t eating any meat. Almost. Too full for dessert we thanked our server, paid our bill and left.

A Second Chance

       Usher’s House, while a bit on the pricey side for the average college student, is a restaurant I would go to again. The atmosphere was enjoyable, the view beautiful and the food tasty.
Before going next time, I will check out Usher’s House website and study the menu. However, the second time around, I might stick to the sandwich and burger section.

 


The dining room at Usher’s House.

 

 


Usher’s House also offers a variety of beverages.

 

Usher’s House Web site.

 

 

So You Say You Want Sushi

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By Ben Karkela
Photos by Ben and Sam Karkela


The Cherry Blossom roll (left) and Wasabi roll impress with appearance and taste.

Downtown Fargo-Moorhead contains an eclectic mix of businesses. The vast majority of them sell either food or art, but no other business mixes the two together quite like Wasabi sushi and Asian Grill.

The end result is a delicious and beautiful concoction.

"Sushi is an art," chef and manager Mike Roterdam said. "It’s not just putting food on a plate. It takes time to make."

Owners Thamrong "Keng" Dechawuth and Dave Scheer opened Wasabi in fall 2009 with the goal of bringing something new to Fargo. Wasabi creates its own style of sushi, a mix of tradition and innovation, along with a new wine and sake list.

What to expect
Most people in the area have never tried sushi. Roterdam recommends that customers new to sushi come in with an open mind. Look through the menu and talk to the servers to get more information about the food. Sushi is a slow food. It takes time to prepare, 45 minutes with a full restaurant, but the end result is worth the wait.

At Wasabi, the menu contains other items besides sushi. The Lunchbox is a popular item served until 2 p.m. Lunchboxes range in price from $7-$15 and come with an entree of choice, house salad with ginger-citrus vinaigrette, rice, soup, tempura – deep fried batter and vegetables and the chefs choice – usually a fried dumpling. It is a whole lunch, popular with the business crowd downtown. Thai Barbecue, Korean Bulgogi, Crying Tiger and Chicken Teriyaki are available for those looking for a hot meal.


Sushi is not a fast food. It takes time to make.

Meet the chef
Roterdam came in as a chef three weeks after the restaurant opened and eventually became manager. As a manager, he must have a complete knowledge of all the food on the menu, keep the restaurant stocked and the customer satisfied.

Roterdam picked up cooking skills at an early age from his mother, who was a personal chef. He has no formal training, but started working at Yuki Hana as a busboy. There, he worked his way up to cooking hot food and then up to making sushi.

He learned how to make sushi from many different chefs. This helped him create his own fusion style that combined elements from the different chefs who trained him.


Roterdam poses for a photo behind the sushi bar.

A feast for the eyes
The presentation at Wasabi is, simply put, gorgeous. The vivid colors and minute intricacies of the specialty rolls will make people wonder if it is food or fine art.

"People often take pictures of the food," Roterdam said.

A note to customers: When the food arrives, eat with your eyes before you eat with your mouth.

Eating sushi is a family-style meal. With a group of family or friends, have everybody order something different. Place all the food in the middle of the table and sample a little bit of everything.


The Red Dragon roll (far left) stares at the customer.


Roterdam utilizes fruit such as lemon and lime.

Fish from around the world
Roterdam orders his fish from several different distributors located across the country. He knows which place has the best fish for his needs. The most popular distributor is True World Foods, based in Chicago. Roterdam also gets fish from Honolulu, and the fish can be at his doorstep within 42 hours of being caught.

Although Fargo is located in the middle of the continent, the fish served is as fresh as anywhere not located along a coast. The quality of a sushi bar has to do with how they take care of the fish and how well the sauces and marinades are prepared.

Decor says ‘downtown’
In terms of atmosphere, Wasabi has a "downtown" feel to it unlike most Asian restaurants. The open ceilings, basic cement floors and metal sculptures appeal to a hip, urban crowd. Most of the clientele of Wasabi are between the ages of 20-30.

Scheer built and painted the restaurant. The metal sculptures were created by artist Kyle Thomas, who specializes in stainless steel and aluminum welding designs.


A metal sculpture created by Kyle Thomas hangs on the south wall.

Serving you
Wasabi employs eight to nine servers and four people who work on sushi and at the Asian grill. The restaurant is located in the back of The Drunken Noodle, another business owned by Keng and Scheer. If business is slow, customers can order menu items from both Wasabi and The Drunken Noodle.


Customers recieve a bowl of miso soup with their order.

Vinyl Rage; Records make a comeback

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Story and photos by Ashley Wirtzfeld
MSUM Mass Comm Major

 

 


The front of Orange Records facing First Avenue N.

      

        Music and ways to listen to music evolve all the time: Vinyl, cassette, CDs, IPods and MP3s. With all the new ways to listen to music, it’s a wonder an old way of listening is slowly starting to re-emerge. The demand for vinyl is starting to become popular once again. The plea for vinyl, particularly new vinyl, is one people of the Fargo-Moorhead area are getting into. That’s where Orange Records, at 641 First Ave. N. in downtown Fargo, fills a void. Orange Records bills itself as home to the largest selection of new vinyl in the Fargo-Moorhead area.

 

Not your average business owner

       With Orange Vinyl’s third anniversary approaching on July 23, owner Matt Oland is not a new business owner. But at age of 25, one would expect that to be the case.

 


Orange Records owner Matt Oland.

 


       After graduating from Lidgerwood High School, Oland didn’t feel the need to attend college. But he did feel the need for vinyl.
       “There was no place in the area where you could buy new vinyl,” said Oland. “There are a few places where you can buy old stuff but definitely not anything new.”
       With no business background but sensing a demand for new vinyl, Oland decided to open Orange Records in 2007.
       “The name really has no meaning,” he said. “I just liked the sound of it.”
       Deciding to open up shop in downtown Fargo was also a no-brainer for Oland.
       “It just seems like the place a record store should be,” he said. “It seems like with the Aquarium moving in downtown there is a lot more going on. Especially in the last five years.”

 

Not your average store

       Walking into Orange Records customers are hit with the color orange. Enormous walls are covered in orange paint. The next thing customers notice is the vast number of music posters on the walls. The posters leave no doubt: This is a music store.

 


The single room store located in downtown Fargo.

      

       Orange Records doesn’t stop at selling music. It also sells buttons, stickers, incense, hooded sweatshirts, t-shirts, and DVDs. Orange Records also buys used music, and is always taking it in. Oland also offers a variety of specialty music magazines.
       “Specialty magazines are hard to sell,” said Oland. “But I do know I am the only store that carries some of these magazines, like ‘Razorcake.’ ”

 


Orange Records also sells incense and posters, and has a window facing Roberts St.

 

Repeat Customers

       Orange Records doesn’t have a website, however, it does have a MySpace and Facebook page. Oland would be the first to admit he doesn’t have enough advertising. But a lot of the same customers come in, which helps, he said.
       “My average customer is between the ages of 18 and 40,” he said. “Some of the same people come in all the time.”
       One of those repeat customers is Curt Schindler of West Fargo.
“I got into record collecting last fall and started going to Orange Records since then,” Schindler said. “I spend a lot of time downtown and just saw the store.”

 


Posters and vinyls featured at Orange Records.      

       

        Most customers appreciate the wide variety of music Orange Records offers; some especially appreciate the new vinyl. But new vinyl isn’t all Schindler shops for, either.
       “I was first drawn to Orange Records for their new vinyl, but I have bought concert tickets there before, too” Schindler said.


A little bit of everything

        Orange Records has music for all types of music lovers. Oland features quite a bit of local music in his store.
        “I sell a lot of local stuff on consignment,” he said. “Anyone can bring in their stuff and I’ll sell it for them.”
       Besides local music, Oland carries a variety of regional music as well.
       “We have a lot of music from bands in Duluth and Minneapolis,” Oland said.
       Every Tuesday, Oland features new releases in his store and constantly posts updates about new music in his store and online.

 


New releases are written on a grease board to update customers.

      

       Orange Records also has a variety of hip-hop albums on vinyl. Besides hip-hop, Oland offers break records for DJ spinning, which is a hard-to-find item.
       “Break records bring in a lot of business for me,” Oland said. “It saves people from having to drive to Minneapolis to buy it.”
       If there is something you want and can’t find, Oland is more than happy to find it for you. Some customers choose to use Facebook and MySpace as a means to request the store stock a specific item.
       “I do special orders all the time here,” Oland said. “If they ask for it I’ll always try to get it.”

 


A row of vinyl located in Orange Records.

 

 


An upclose shot of vinyls at Orange Records.

 

F-M Downtown

The taste of aloe vera

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By Erica Anderson
MSUM print journalism 

Fargo has come out of hibernation. At the intersection of Broadway and Second Avenue North, people crowd the finally sunny sidewalks. Along with warm weather come walks in the park, bike riding and overexposure to the sun. Oh, yes, summer in Fargo means at least one good sunburn. But what better to relieve your fiery skin than nice cold aloe vera?
 
Floaties in your drink? Yuck!
If you thought I meant that green sticky stuff you rub on your skin, you’re wrong. On the corner of Broadway and Second Avenue is a little storefront tucked between Metro Drug and The Chocolate Frog with "Teaberry" atop its open door. Inside a clear drink is served with floating bits of fruit.

 The ‘Aloe Vera’ drink from Teaberry topped with fresh fruit.

The mystery that is the drink Aloe Vera
The first time I had the drink called Aloe Vera, I immediately thought, "This tasted like summer." And it does. With a very light consistency and refreshing lemon and strawberry flavors subtly interspersed, the drink is a good way to cool down on a hot summer day.

With real aloe mixed in the drink, there are meaty pieces of fruit floating about the drink, adding a unique texture and taste. 

What all is in this thing?
"Aloe is super healthy but it doesn’t taste good," said Trung Nguyen, the owner of Teaberry. "We make it taste better." To do this, raw and cane sugar is added to aloe juice and water. Floating throughout the drink is aloe meat; thin transparent pieces that could easily be mistaken for ice cubes. Even though I’ve had the Aloe Vera drink close to five times, I am still oddly surprised when I suck the pieces up through the straw and chew the strange, meaty material.

 Teaberry’s store front, located at 119 Broadway. 

To add even more summery zing, floating amongst the fleshy aloe pieces are fresh fruit: strawberries, pineapple, raspberries and blueberries.

I’ve always loved downtown. The tall buildings, the diversity of people and the narrow busy streets remind me that we do have a piece of "city" life in Fargo. My next visit here will surely be to take a jaunt down to Zandbroz in search of inexpensive book for summer reading with an Aloe Vera in my hand, of course.