Rick Gion talks with Nikki Berglund about Nova Eatery’s cozy, scratch-made supper club vibe and its swift rise as Fargo’s newest downtown dining gem.

Erik Deatherage, Prairie Plates Rick Gion, and friends visit ThaiKota. Owners and chefs TJ and Gina Edra welcome them into the kitchen and share their recent journey to Thailand, while serving up signature dishes like Fresh Spring Rolls, Pad Kra Pao, and Som Tom Poo.

Kayla Houchin of Sonder Bakehouse in West Fargo shares her journey, creative treats, and how her bakery supports global clean water efforts through Charity Water.

Rick and Craig talk with Erin Oberlander, a holistic coach and herbalist, about healing, herbs, and blending old wisdom with modern life on her North Dakota farmstead.

Bert Meyers talks St. Patrick’s Day at Dempsey’s, making 800 lbs of corned beef, live Irish music, and the tradition of Midwest fish frys for perfect Lenten meals.

Chef Candace Stock shares her journey and passion for Indigenous cuisine ahead of a Fargo community meal with Chef Joe Swegarden, featuring a pay-what-you-can menu.

Rick Gion explores winter food events in Fargo-Moorhead, from chili cookoffs to pancake feeds, celebrating local flavors and community warmth in the cold months.

Mike Frohlich of Laughing Sun Brewing talks about winning the 2025 Burger Slam, beer pairings, a PBS feature, St. Patrick’s Day plans, and exciting new menu items.

Chef Joe Swegarden joins Rick to discuss his culinary journey, Heart-n-Soul Community Café’s mission, and how Giving Hearts Day supports food insecurity efforts.

Rick talks with Mandy Dolney, pastry director for Fargo-Moorhead's Luna, a two-time James Beard semi-finalist, about her creative cookies, ice creams, and cakes.