Jan. 11—Through the years, a whole lot of love of Norwegian culture and history spread throughout Sons of Norway Grays Harbor in Aberdeen. The friendly and welcoming people who make up the nonprofit ...

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 ...

I’m a sixth-generation lefse maker. In the 1880s, my great-great-grandmother, Kari Brandum, brought our family lefse recipe with her from the Lillehammer region of Norway when she immigrated to ...

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 ...

ST. PETER — The ingredients for lefse are simple enough: potatoes, butter, cream, salt, sugar and flour. But making lefse is a challenge even for experienced bakers, said Carol Moline, former ...

Amy Marquard rolls out a slice of lefse at her home in rural Foley, Minn. Marquard has a lefse-related website and has designed several products to aid in making lefse. Amy Marquard is all about ...

ULEN, Minn. - Doug Lindsay saw what life had in store for him the day his Norwegian girlfriend came toward him with a rolling pin. Nearly 30 years later, they're still making beautiful lefse together ...

The scene was this past September's Feast, the event The Sandwich Invitational. Amid all the ingredients shoved between a bun, two slices of bread and even a pita was Matt Christianson's braised beef ...

READY TO ROLL: Sons of Norway lodge offers lefse-making class For every lefse recipe handed down from grandma, there probably are a hundred more variations for making those flat potato-y rounds that ...

When December rolls around, some folks reach for butter and sugar. Others stock up on potatoes, as thoughts of lefse — the Scandinavian flatbread — dance in their heads. This month six women from ...

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 ...