Rhombus Guys General Manager Drew Balstad and Assistant Manager Kaelen Langness visit Prairie Plates to talk about the restaurant's premium pizzas, rooftop patio, and its 15th anniversary celebration this weekend.

Travel writer Alicia Underlee Nelson is out with a new book, "100 Things to Do in North Dakota Before You Die." She visits Prairie Plates to discuss the must-visit restaurants and cafés in the state.

Patio season isn't over yet! Breezee Hennings of Fargo's Wild Terra talks about the cider bar's menu, upcoming events, and a new collaboration with Moonrise Cafe.

Michelle Kaufman of the ND Hospitality Group discusses the organization's two soon-to-open Bismarck restaurants, The Landing Restaurant and Bar and McKenzie Steakhouse, Lounge, & Cellar.

April Smith (The Ojibwe Educator) is hosting a series of free monthly cooking classes at the Indigenous Association in downtown Fargo called "Cooking by the 13 Moons." Prairie Plates host Rick Gion talks to April about what attendees can expect at her upcoming class on Wednesday, July 29.

Emily McCune, owner of the new Coquette Patisserie, talks about her house-made pastries, specialty coffees, and French sodas. The shop, located in the back of Otto & Asher market in downtown Fergus Falls, is hosting a grand opening on Saturday, August 1.

The Drawing Room's Mason Nicklaus, Bobby Duncan, and Elly Isaacson talk about their Taleggio Dip Burger, which won this year's annual burger competition.

Ashley Thornberg of Folkways highlights the Red River Market's upcoming season. The market's opening day is this Saturday, July 11, in downtown Fargo.

Ryan Langerud, owner, and Garrett Gjelsness, head chef of The Toasted Frog in downtown Fargo, visit Prairie Plates to talk new ownership, summer menu items, cocktails, and the restaurant's cheesy pickles.

Prairie Public's Education Associate Emily Mihalik discusses her recent projects focusing on Minnesota food traditions — including hands-on Cook & Create Kits available at public libraries, free classroom resources, and community cooking events.