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08 2016

Meet Music Writer Thomas Hentges


To say Madison native Thomas Hentges’ musical interests are diverse might be an understatement, considering his highest profile projects have been metalcore juggernaut Nodes of Ranvier and the folky, acoustic outfit Burlap Wolf King. He is also a co-founder of Different Folk Records, and a hell of a beertender at Prairie Berry East Bank. Now, the Sioux Falls-based singer-songwriter is bringing his talents to Each month, Hentges will be covering the local music scene through interviews, reviews, and whatever other fun he comes up with. But first, he answers a few of our questions…

What is your first music memory?

Thomas Hentges: Faking taking naps at my babysitter’s as a very young boy, all the while intently listening to the warm tones resonating from her console stereo. I also remember spending several summer nights listening to area string bands playing at the Lake Herman State Park amphitheater, when my father was employed there as a park ranger.

What is one band that you remember really connecting with as a kid?

TH: Shortly after I had a my Nirvana moment in middle school (which led me away from the FM radio hits of the day), I dove headfirst into the timeless catalog of the Beatles’ music. They have been the strongest and longest lasting influence on me and my life thus far. I usually tell folks that my ideology was shaped by two main sources: John Lennon and Dr. Seuss.

How/when did you start playing music?

TH: I had written poetry and prose dating all the way back to my very early school days. I first picked up playing the guitar when I discovered a cheap old acoustic guitar stuffed away in the basement of my best friend’s folks’ house. I imagine it was his mother’s. I asked if I could borrow it and began learning a few chords.

I monkeyed around with guitars through high school here and there, while singing in a couple bands, but never really committed myself to the instrument. In my mid-20s, I found myself desperate for a creative outlet, so I began fiddling once again with an acoustic guitar I had around my apartment, and started writing tunes shortly thereafter. I took to the instrument much faster this particular go-round and have been slowly improving both as a musician and a songwriter ever since.

You’ve had a pretty diverse musical history. Talk about how you’ve evolved as a musician.

TH: I first got started “singing” (most folks would call it screaming) in a couple of bands I played with back home in Madison during my high school years. By the time I moved to Sioux Falls in the fall of 2016, I had already planted seeds to start a band with some folks I knew from the areas punk scene. Within a couple months, the band we formed, Nodes of Ranvier, was gigging. Within 16 months of my move to Sioux Falls we inked a record deal with southern California record label, Facedown Records.  At that point, I began life as a touring musician, often spending 6 months a year on the road.

I really enjoyed my tenure with the band, but a handful of personal awakenings eventually led me to making the decision to leave in 2004. I had grown a bit tired of the aggressive music scene in general and wanted to return to what I saw as more of the roots of the music I truly cherished. After a couple of years thinking my music making days were over, I began tinkering with writing tunes which has led me to where I am today. I truly love all kinds of music and suck it all up like a sponge. I try to reflect this varied taste in my own music.

What was the most exciting show you’ve been part of?

TH: I can’t really pin down one, but can say that over the last couple years I have had the privilege to open up for some of my favorite musicians making music today. Getting the chance to go on stage with that caliber of talent is both a compliment to what I have accomplished over the years, as well as an acknowledgement of how far I still have to go to fulfill my musical goals and aspirations.

What is one musician or band that you find surprising and innovative?

TH: I am really high on the music of Texas-born songwriter Robert Ellis as of late. I got the chance to open for him and his band just recently here in Sioux Falls.  Robert’s music is very sophisticated both in its musicality, as well as it’s song-structure. What I admire most about him and what seemingly makes him so innovative is his ability to encompass many genres of music within his own tunes, without producing what many refer to as ‘fusion.’ I am not really a big fan of ‘fusion’ in music, so for an artist to be able to craft a body of work with such a rich variety, all the while carving out his own niche is inspiring.

Who are a couple current local bands or performers that you think are great?

TH: I dig all my friends’ bands like the Union Grove Pickers, Phantom Balance, Soulcrate Music, Jami Lynn, Nick Engbers, Ryan Kickland, Hard Travelin’, Condor, Rifflord, Husk, March in Arms, Horseplay, Red Leaves, Elsa Rae, Sol Fredo, the JAS Quintet, the Southern Dakota Band, and several other area artists.

What has me most excited is the emergence of a new generation of young Sioux Falls bands like Angie Hosh, Lemmons, Low Riding Moths, Tenenbaums, Androgynous Squash, Bodega Sushi, Meriwether Raindelay, and a handful of others who are breathing new and youthful life into the Sioux Falls scene. This all has been made possible by Total Drag’s opening and providing a space for these younger musicians to cut their teeth and express themselves in a safe and nurturing environment.

Which local band do think works the hardest?

TH: That’s a really hard question, because so many bands work very hard in a variety of different ways. I have long admired Soulcrate Music’s commitment to developing and strengthening their music, stage show, PR, etc. They have worked very hard and built an area hip-hop scene almost single-handedly out of nothing over the past fifteen years. It’s hard to attach that kind of title to any one act, but at this point I believe I would place that crown on Wes, Dan, and Corey’s heads.

If you could have three dead musicians over for dinner, who would they be?

TH: Great question! I would have to go with Jason Molina, Townes Van Zandt and Waylon Jennings.

If you could jam with one living musician, who would it be?

TH: Without a doubt, Neil Young

What’s your favorite local restaurant? What’s your go-to order?

TH: It’s hard to pick just one, but I would say that the South end of Phillips Ave. downtown has my heart (and is close to my home). My three favorites are M.B. Haskett, Bros Brasserie Americano and Sushi Masa. I am also very fond of a good traditional taco and have found Tortilleria Hernandez to produce my favorite at the moment. Currently my go-to dish would have to be Bros’ pork belly entrée.

What else should readers know about you?

TH: When it all comes down to it, I see myself as a self-starter, hard worker…most certainly a lover, not a fighter as well as a generally pleasant person to be around. I am a proud born and raised South Dakotan and anticipate spending my entire life a resident of our wonderful state. While at times South Dakota may seem a little less that ideal in a handful of areas, I subscribe to Gandhi’s notion of “be the change you wish to see in the world.”

My favorite nights are those involving good friends, great conversation, quality music, and delectable food and fermentation.

Outside of my obsession with all things music, I also enjoy spending lots of time with my wife, Alix, my dog (Timber) and cat (Cohen), absorbing classic films and watching considerable televised sports and sports commentary.



Different Folk Records Breaks Bread with Local Artists

08 2016

Fun with Farmer’s Market Produce

The farmer’s market is a great place to find fresh, local produce. A visit is also the perfect opportunity to get out of a rut and try something new. Never cooked with kohlrabi? Only eaten Brussels sprouts at your childhood dinner table? Time to bring some new tastes and textures into your life!

If you’re stumped on what to do with a veggie, ask the seller. As growers, they probably cook with these ingredients all the time. If you’d rather not, or want some additional direction, check out these ideas we’ve curated from around the web.



This member of the onion family looks like a gigantic scallion, and is used in the cuisines of many cultures. Its mild flavor makes it a great supporting player in soups, stir fries, and casseroles. However, as leeks tend to collect a lot of sand between layers, it’s important to give them a good rinse before adding to recipes, like these:

Classic Leek and Potato Soup 

Braised Leeks

Chicken, Leek, and Mushroom Casserole

Crustless Leek Quiche




The versatile veg may look like the claw machine aliens from Toy Story, but it’s a rather prominent player in Indian cuisine. It’s slightly crunchy and a bit spicy. With a taste and texture that has been compared to radishes, broccoli stems, cabbages, and turnips, the sky is the limit when it come to cooking options. In fact, it can be eaten raw, sliced with a drizzle of olive oil and salt and pepper – or grated in a slaw. However, many choose to cook their kohlrabi as a side, or incorporate it into a dish. Here are some great options:

Roasted Kohlrabi 

Kohlrabi Carrot Fritters with Avocado Cream Sauce

Kohlrabi Chips

Curried Red Lentil Kohlrabi, and Couscous Salad


Brussels Sprouts


Long considered an enemy of children’s taste buds, Brussels sprouts can be dynamos of taste, if prepared correctly. These vitamin-packed veggies look like teeny versions of their cousin the cabbage (both members of the mustard family), and can be prepared in countless delicious ways. Don’t let childhood dinnertime trauma keep you from giving these recipes a try:

Kale and Brussels Sprouts Salad

Pan Roasted Brussels Sprouts with Bacon

Roasted Brussels Sprouts with Grapes

Salami and Brussels Sprouts Pizza


Pea Shoots


Pea shoots are incredibly popular in Asian cooking, and for good reason. They are a delicious addition to many dishes. The sweet, delicate greens of the pea plant can be eaten raw in a salad or add a light, earthy, freshness to stir fries and more:

Stir Fried Pea Shoots

Pea Shoots and Chicken in Garlic Sauce

Asparagus, Fava Bean, and Pea Shoot Salad

Soba Noodle with Pea Shoots, Shiitake Mushrooms and Leeks


Napa Cabbage


Like many of its cabbage cousins, this variety is one of the most versatile ingredients out there. Also known as Chinese Cabbage, it can be used as a base for a slaw, a mellow, crunchy addition to a stir fry, raw in place of a lettuce wrap, or blanched in place of rice paper:

Chinese Napa Cabbage Salad

Lucky New Year’s Black-Eyed Pea Stew

Napa Cabbage Rolls with Meat and Vegetables

Cabbage Roll Soup


Happy marketing!



Eat Right on the Road

You Can Pickle That (Fruit)!

Four Make-Ahead Freezer Meals

Staycation Party Recipes

Four Easy, Tasty Campfire Recipes

07 2016

605 Outdoor Wonders: McKennan Park

By Anna Stritecky

McKennan Park is up next on the list of outdoor destinations in South Dakota.


This park was not always one of Sioux Falls’ most pristine pieces of land, but instead a prairie that stretched over a good portion of was once Sioux Falls City. From there, Sioux Falls City was in need for their first park. In the late 1890’s, many citizens and newspapers were calling for somewhere where the city was able to congregate and have a shared space. That is when the landowner of the “prairie,”  Artemus Gale, named his piece of land after his sister, Helen McKennan, who turned it into a park. Since then, McKennan Park has been one of Sioux Falls’ most popular destinations.

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McKennan is equipped with eight full size tennis courts, where the city hosts weekly tennis lessons, tournaments, and free play. The park also has a basketball court open to the public, along with various other picnic shelters that are free to use, as well. McKennan Park prides itself on being kid friendly, as it has one of the only solely kiddie-pools in Sioux Falls. This section of the area is blocked off for one 1-foot-pool and another little deeper pool. This allows families with younger children to enjoy themselves at a smaller area, all while being close to the two playgrounds it offers and the frequent “storybook company” that performs plays during the weekdays for the children in the park’s band shell.

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For my experience, it was a little more relaxed than running around after children. I choose to go on a night when they had live music playing, free of charge for the city. After that, I sat down in their open field area to enjoy the company of some friends. Looking across the street from the park at some of Sioux Falls’ most beautiful and historic houses, I realized that no matter how high or low maintenance I was looking for my day to be, I could always count on McKennan Park to deliver what I was looking for.



605 Outdoor Wonders: Mary Jo Wegner Arboretum 

Meet the Interns: Anna Stritecky


07 2016

Bookmarks and Big Screens: “Dances with Wolves”

By Ellie Trebilcock

Is the book or the movie better?

It’s the most controversial topic between bookworms and movie-buffs. To resolve the long battle between these two passionate types of media consumers, I will compare and evaluate the quality of the book and movie versions of the story.


Dances with Wolves book

This Month: Dances with Wolves by Michael Blake

A close friend of mine recently suggested I read Dances with Wolves. At first, I was hesitant because the book doesn’t fall within my usual genre. However, I am very glad I decided to give the book a chance.

Dances with Wolves follows John Dunbar, a Lieutenant in the U.S. Army, who is sent to an abandoned army post. Living on the frontier, Dunbar encounters a Native American tribe. As he learns more about the tribe’s customs, Dunbar begins to understand and respect the Native American culture.

What really strikes me about this book is the message of cultural appreciation (which is different than cultural appropriation). Dunbar was respectful of the tribe’s culture. He learned the language, listened to the members’ stories, and participated in their customs. In turn, the Native Americans did not get angry when Dunbar did not understand their traditions. By learning about each other, the fear between them melted away. This message of understanding and respect can easily be applied in the present-day.

Dances with Wolves movie


After reading the book, I settled down in a comfy couch to watch the long movie version of Dances with Wolves. Here are some of my thoughts:

  • How was the scenery?

Dances with Wolves is the preeminent South Dakota film. So, I was curious to see how my home state looks on the big screen. The book’s description did not even come close to the movie’s visual of the prairie. The only way to describe the picture is with a big sigh and a “wow.”

  • Use of the Lakota language?

I really appreciate the filmmaker’s attempt to use the Lakota language. I didn’t mind reading subtitles because it made the movie feel more realistic. The use of the Lakota language also demonstrated the difficulty Dunbar and the Sioux members had communicating in the beginning.

  • Exceptionally long movie?

Not counting previews, Dances with Wolves is a 3 hour 56 minute film. If you work hard enough, you probably can read the book faster than the time it takes to watch the movie. Despite its length, I don’t think anything should be cut from the film. Instead, maybe the story could have been split into two movies.

  • Different ending???

For the most part the movie followed the plot of the book pretty closely. The only surprise was how the movie ended. Dunbar makes a different choice in the book than the movie. Hint – this choice can be easily explained by some of the lyrics from a song by The Clash: “Should I stay or should I go now? If I go there will be trouble, and if I stay it will be double.”


Final Rating:

Book – 4 stars

Movie – 5 stars

As much as I liked the book version of Dances with Wolves, I LOVED the movie. The movie combines the positive message cultural appreciation with beautiful cinematography. I could tell the filmmakers didn’t spare any expense in making Dances with Wolves. Now, I completely understand why the film received seven academy awards!

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Meet the Interns: Ellie Trebilcock

Bookmarks and Big Screens: Me Before You

07 2016

Locally Grown: Addison Avery

Interviews with South Dakotans finding success outside their college major by Kyle Hallberg. 

addison avery

Addison Avery is an activist with an appetite. From starting his high school’s GSA Alliance, to devoting his life to changing the agricultural pyramid of the Midwest, Avery is quickly becoming one of the leading forces of food in Sioux Falls. He is in the last stages of opening the first branch of his grocery store/restaurant/food market.

Keller’s Green Grocery is located on the first floor of the Carpenter building, and is anxious for its first customers. I sat down to chat with Avery about how he got where he is today, while simultaneously weaving his way through academia, before getting the insider’s look at the soon-to-open Phillips Avenue market.

Were you always interested in running a business in food?

Addison Avery: No. As a high schooler, I was really into punk rock, mohawk and all. I played guitar, bass, drums, piano and saxophone. Honestly though, most of my life was outside of school.

Did you find food in college?

AA: I actually went to the University of South Dakota for Music – composing. I found that it wasn’t what music should’ve been about. There were two paths I could have taken, and I didn’t fit into either of them.

So, then what?

AA: I ended up dropping out of USD and moving to Chicago. I started working at Maria’s Bakery, which was very Italian. There was so much diversity and little to no English spoken. I started by cleaning dishes. Then I found myself doing bike messaging and small parcel delivery. My routine turned into work – house show – gallery opening – bars – home *repeat*. I just couldn’t do it anymore.

Okay, after Chicago and realizing you needed something different, how did you decide to return to food?

AA: I knew I needed to go to school. I needed some sort of stimulation. My mother is an amazing cook, one of the best cooks ever. I remember waiting for her meals every single day and my grandfather gardened all the time. If he had extra of anything, he would knock on people’s doors and would constantly give food to people. Food was always in my family, so I decided to go to Culinary School at Mitchell Tech.

Tell me about that.

AA: I would be at school by 7:30 each morning and cook until 2. At 2 we would eat and then go to class until 5. After class I would drive back to Sioux Falls and work until 9. I was exhausted. But I told myself, ‘You have to be exhausted for x amount of years, and then you’ll be a good chef.’

After school, I went from working at Bros to Parker’s. Working at Bros single handedly taught me how to completely clear my mind while I was cooking, which is what I needed. When I finally moved to Parker’s, things started to change.

How so?

AA: At the beginning of my first year at Parker’s, my grandfather was diagnosed with stage 4 cancer, and did not have much longer. When he passed away, we inherited his land and decided to use that to make our grocery store, to finally make a family name for ourselves in the food world. Keller’s.

Keller’s. So far, you’ve told me about your journey, now tell me about what’s next.

AA: My view on Keller’s is this – I wanna take South Dakota’s agricultural pyramid scheme and screw it. We are in the middle of climate change, we need to teach people why we plant legumes next to tomatoes, and then carrots next to that. Sustainable farming needs to happen. From there, we will go to the state level and talk about lowering tax for farmers, which will stop forcing them into maximum agriculture. People don’t realize that we are the most harvestable breadbasket in America. We need to make South Dakota what it should be.

All of this from a grocery store?

A: Keller’s will be more than just grocery. Our goal is to have bike delivery of packages with our label on them to homes and offices downtown. We will eventually have different stores that are specific to different areas. Garden, Bakery, Wine – Cheese – Meats. Between late June and early July we will open our store downtown. We will sell beers from local breweries, local eggs and coffee. We are working on getting catering up and running, too. We will change the agricultural system for the better with all of this, firsthand.

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After talking with Avery, he was kind enough to give me a tour of Keller’s and explain all of the work they have put into the building. From refurbishing the original floors to finding the windows true to the building, Keller’s is likely the next big thing in grocery and produce. Avery is one of the most inspiring business owners and I really do believe he is going to make a significant impact on farming in the Midwest.



Meet the Interns: Kyle Hallberg

Locally Grown: Kyle West


07 2016


By Sean Calhoun

They can’t all be winners – even in the world of #1 albums – and this year’s first album is proof. It was #1 in the US for exactly one week and has been largely forgotten. Let’s see if there’s any real reason to remember…

Secret Samadhi – Live (Radioactive)

secret samadhi cover

As a band, Live is a strange case. They were one of the most successful bands of the late 1990s and early 2000s, and yet they don’t have much of a legacy at all. I knew very little about them coming into this review, and in complete honesty, what I learned didn’t particularly motivate me to dig any deeper.

This album is mediocre at best and unintentionally hilarious at worst. From the get-go – opener “Rattlesnake” – it’s clear to see that lead singer Ed Kowalczyk fancies himself as some sort of brooding, introspective storyteller. There’s one hitch, however. Very little of what Kowalczyk says on this track (or on the album as a whole) makes a whole lot of sense.

Musically, the album isn’t anything particularly groundbreaking. There are obvious grunge influences – certainly not uncommon in 1997 – and the sound as a whole is very typical of alternative rock at the time. (The closest analogue I could make from personal experience was the Goo Goo Dolls, who are really a far better band.) This is not an area in which Live stands out.

Where they do stand out, unfortunately, is in the lyricism. As I listened to Secret Samadhi, I often wondered if there was something I was missing. I understood Kowalczyk’s vocals and recognized the lyrical content of the tracks, but never really managed to figure out what kind of statement was being made in any given song. The effect is that of words being vomited out onto a page and then sung with little to no regard for context or cohesion.

As much as an album like this can be said to have “highlights,” the last couple of tracks, “Merica” and “Gas Hed Goes West,” are both up there, if simply because they don’t quite sound like rehashes of the rest of the record. At best, though, these are C+ tracks on a D- record.

This album is a slog to listen to. Very few individual tracks stand out in either direction, and they all kind of blend into on another. It comes off as an attempt by Live to express what they must have believed to be big and important ideas, but which really ended up being neither of those things. The best thing that I can say for Secret Samadhi is that the instrumentals, while bland and rather uncreative, are well-executed.

I have to say, though, I’m glad I never have to listen to it again.

Score, Adjusted for 2016 Ratings Inflation: 3.6/10


For my second album of 1997, I made both a stylistic and geographical departure from Live’s grungey alt-rock, diving into one of the defining electronic music albums of the decade…

The Fat of the Land – The Prodigy (XL Recordings)

the fat of the land

I’ve always had a love-hate relationship with electronic music. I was a big fan of dubstep when Skrillex first became a pop-music force, but as EDM has infiltrated an ever-growing number of genres, electronic music has started to get tiresome. With that in mind, I thought it would be a good idea to revisit an album that could probably be considered a ‘foundational text’ of a number of electronic subgenres.

The Prodigy is described as a “big-beat” act, and even for someone with little prior knowledge of that subgenre, the truth of that statement becomes apparent very early on when listening to this record. The production is no-holds- barred, driving and aggressive, with plenty of heavy bass and percussion.

The first (and most well-remembered) track on The Fat of the Land is the controversial hit “Smack My B**** Up”. The song is best remembered for its violent and provocative music video, and that’s honestly the most remarkable part of the song – its production doesn’t sound all that much different from anything else on the record. The other singles on the album – “Firestarter” and “Breathe” – are two of its best tracks.

The production is consistently dark and driving, and the album’s vocals, while nothing mind-blowing, tend to accent the instrumentation well. “Narayan” is another highlight, with strong vocals and multiple melodic twists over the course of the song.

If The Fat of the Land has one consistent flaw, it’s length – both of the tracks and of the album as a whole. A few of the tracks drag out longer than they need to (most of them clock out at around five minutes, with “Narayan” reaching just over nine) and the album’s 56:24 running time is physically difficult to listen to in a single sitting without developing some sort of exhaustion or headache.

In the end, though, the importance of this album on the development of electronic music in the 2000s is impossible to deny. Acts like Pendulum owe much of their musical philosophy and popularity to the groundwork laid by The Prodigy, and Liam Howlett and company certainly deserve credit for that.

Score, Adjusted for 2016 Ratings Inflation: 7.4/10



Meet the Interns: Sean Calhoun 



07 2016

Dining In and Out: Ode to Food and Drinks

By Kaylyn Deiter

One young foodie explores the local restaurant scene, bringing quality cuisine into your kitchen, sans doggie bag.


(Photo courtesy:

Dining Out

Ode to Food & Drinks is a diamond in the rough of Sioux Falls’ downtown restaurant scene. Situated on the ground floor of the futuristic office complex that is Cherapa Place, few passersby would guess that an eatery as charmingly nuanced as Ode resides within its revolving doors.

But, that’s the way this restaurant likes it.

Bar manager Frank Gajardo described Ode this way: “Gourmet in blue jeans.” And that’s exactly what this little eatery on the prairie is – refined, yet relaxed, just like your favorite pair of Levi’s.

“We make fresh, simple, unique dishes in a west coast style that’s different from the norm,” Gajardo said. “We’re not trying to be like anyone else.”

True to Gajardo’s word, Ode isn’t like anyone else.

The eatery’s interior is contemporary—with its sole sculpturally abstract white wall, bar replete with the requisite big-screen TVs and streamlined minimalist feel—but there’s also an inherent ode to hominess: the chalkboard back wall printed with the day’s features, inviting blue-gray color palette and a single hand-picked flower nestled in a glass jar on every table.

And don’t even get me started on the food. The cuisine itself is a continuation of the home-meets-metropolitan vibe, serving up the classics with a twist. Their signature pasta, Ode to Carbonara, tops my list of the restaurant’s must-haves, while even classics like bruschetta and burgers invite the unexpected, with goat cheese and candied cherries galore.


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But at the end of the day, people trump food, every time.

“I’ve been in the industry for years and I’ve never seen the kind of quality and service that we have here,” Gajardo said. “There’s that family feel. We treat our staff like family, and in the end that’s how we treat our customers too. It’s about serving people right.”

Three reasons to eat at Ode:

  1. The home-meets-metropolitan ambience
  2. The food (the bruschetta trio is the best thing since sliced bread)
  3. The drink selection – options on options on options

Dining In

Not feeling the drive over to Cherapa Place tonight? Want to test your own culinary prowess instead? Check out this carbonara recipe courtesy of and enjoy something resembing Ode’s signature pasta from the comfort of home.


  • 1 lb dry spaghetti
  • ⅔ cup olive oil
  • ¼ tsp salt
  • ½ lb bacon, cut into ½ inch pieces
  • 3 eggs
  • 2 cloves garlic, minced
  • ½ cup grated parmesan cheese
  • Salt and pepper to taste


  1. Fill a large pot with water, add salt and bring to a boil
  2. Add pasta and cook, stirring frequently until done (9-11 minutes)
  3. Cook bacon and garlic with olive oil in a large saucepan over medium heat until cooked, but not crispy (about 5 minutes)
  4. Drain most of the fat from pan except 2 TBS
  5. Drain, but don’t rinse, pasta
  6. Break eggs into a serving bowl and whisk with fork
  7. Throw eggs in just drained, piping hot, pasta and mix to coat. Hot pasta will cook the eggs
  8. Toss in bacon, garlic and remaining fat
  9. Stir in parmesan cheese, add salt and pepper to taste

Though I didn’t think this pasta recipe turned out quite as delicious as Ode’s (I mean really, what could top that?), it was still a pretty simple recipe for a carbonara novice like me to follow, and for people who like their noodles a bit more mild, this is a nice staple.


(Photo courtesy: Kaylyn Deiter)

Three reasons to make Ode to Carbonara at home:

  1. It’s less spendy
  2. Cooking as creativity
  3. You have the power—throw another ingredient or two in that carbonara, no one’s stopping you

Ode to Food is a restaurant like no other. The atmosphere is top notch and the food is even better. If a little kitchen creativity is just what you need to satisfy a craving for your favorite restaurant, try our carbonara recipe and thank your lucky stars for dining gems like Ode to Food.



Meet the Interns Kaylyn Deiter 

Dining In and Out: Mama’s Ladas

Web Extra: Ode’s Dirty Arnold

07 2016

Eat Right on the Road

Getting behind the wheel doesn’t have to mean eating greasy, salty and fatty. With a little bit of planning, you can snack on fresh, high-energy foods and feel better for it!

Caprese Skewers



  • Mozzarella pearls or cubed soft cheese
  • Fresh basil leaves
  • Cherry or grape tomatoes
  • Fresh tortellini (Buitoni or your preferred refrigerated type)
  • Skewers


  1. Boil the tortellini until slightly tender (very al dente). Drain and cool.
  2. Alternate torellini with cheese, tomatoes, and folded basil leaves on skewers.


  • Combine ingredients in a bowl with pre-made pesto (like this) for an easy pasta salad.


Turkey Roll-Ups



  • Thinly Sliced deli turkey
  • 4 T shredded carrots
  • 1/2 C low fat cream cheese
  • 1/4 tsp. garlic salt
  • 1/4 tsp. fresh black pepper
  • Baby pickles
  • Toothpicks


  1. In a small bowl, use a fork to mix garlic salt and pepper into cream cheese.
  2. Chop shredded carrots into teeny, tiny pieces. Mix evenly into cream cheese.
  3. Fold turkey slices in half.
  4. Spread a layer of cream cheese on the folded turkey slice.
  5. Place pickle at one end of each turkey slice and roll.
  6. Secure with toothpick.


Veggie Wrap



  • Whole wheat tortilla (burrito-size)
  • Low fat cream cheese
  • Shredded Carrots
  • Garlic salt
  • Fresh black pepper
  • Baby spinach
  • Bell peppers, sliced in strips
  • Black bean patty, cut in strips (Find an easy recipe here)


  1. In a small bowl, use a fork to mix garlic salt and pepper into cream cheese.
  2. Chop shredded carrots into teeny, tiny pieces. Mix evenly into cream cheese.
  3. Spread cream cheese mixture onto tortilla, nearly to the edges.
  4. Layer spinach, peppers and black bean patty atop one another in the center of the tortilla.
  5. Fold like a burrito and refrigerate.


Crudites with Yogurt Mint Sauce 



  • Veggies, cut for easy eating
  • 1 C plain Greek yogurt
  • 4 sprigs fresh mint
  • 1/2 tsp. minced garlic
  • 2 T lemon juice
  • Sea salt or Himalayan pink salt
  • Fresh ground black pepper

Directions for dip:

  • Chop mint into teeny, tiny pieces.
  • Thoroughly combine yogurt, lemon juice, mint, and garlic in a small mixing bowl.
  • Salt and pepper to taste.


Simple Fruit and Cheese Plate



  • At least three distinct cheeses (I like something smoked, something sharp, and something nutty or with fruit. For example: smoked Gouda, aged cheddar, and lemon Stilton. Avoid creamy and crumbly cheeses, like brie, blue and Camembert.)
  • At least two fruits (Berries and sliced apples or pears are easy to eat)
  • At least one salted nut or small cracker variety
  • 1 T lemon or lime juice


  1. Cut cheese into easy-to-eat cubes.
  2. Cut fruits to they are easy to eat. Remove strawberry stems, core apples or pears and cut into thin slices.
  3. Fill mixing bowl halfway with cool water. Add lemon juice. Add cut fruit and let it soak for a few minutes. Drain thoroughly.
  4. Pack components in a multi-compartment container, or separate small containers.



You Can Pickle That (Fruit)!

Four Make-Ahead Freezer Meals

Staycation Party Recipes

Four Easy, Tasty Campfire Recipes

Stretch it Out

Active on the Road

Get Some Fresh Air at South Dakota’s Newest State Park

Stop and Smell the Wildflowers

No Excuses – There’s a Trail for Everyone

Hiking is for History Buffs, Too



07 2016

Active on the Road: Stretch it Out

By Kaylyn Deiter

Cramped from sitting in the car for hours on end? Try out these yoga poses to stay limber while you ride.

Crescent Moon Pose


  • Inhale, bringing your hands above your head and grabbing your right wrist.
  • Exhale while while leaning left into your rib cage.
  • Switch sides.


Pigeon Pose


  • Lift your right leg, placing your right ankle on your left knee.
  • Inhale as you lean forward to feel the stretch in your lower back, hips and inner thighs.
  • Switch sides.


Twisted Chair Pose


  • With hands in a prayer pose, twist hooking your right elbow outside your right thigh.
  • As you exhale, try to sink lower into the pose.
  • Switch sides.

More ideas for stretching it out on the road.



Active on the Road

Get Some Fresh Air at South Dakota’s Newest State Park

Stop and Smell the Wildflowers

No Excuses – There’s a Trail for Everyone

Hiking is for History Buffs, Too


07 2016

2016 605 Summer Classic: A Comprehensive Recap

The 7th annual 605 Summer Classic was two-day celebration of regional music, local beer, and all around good times. Sandwiched between two nights of live music was 605’s second annual all-South Dakota beer tasting. Photographer Bill Tetrault was there through all of it, making sure we remember all the fun. 

It all kicked off Friday, June 24 with Maddie Todd on the main stage…

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…Followed by Gordo Ji’Bang

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Union Grove Pickers

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…And headliner Hippo Campus!

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Saturday, June 25 began with a little rain, but that didn’t deter hundreds of beer enthusiasts from showing up to sample offerings from 12 South Dakota breweries.

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For the first time, patrons were asked to vote for their favorite beermaker. Competition was tough. In fact, only nine votes separated the winner from the first runner up. In the end, newcomer Watertown Brewing Company came out on top, winning the inaugural 605 Cup!

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During the beer tasting, the crowd was entertained by acoustic jams courtesy of Rich Rislov

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…Had the chance to dunk a Sioux Falls Roller Doll

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…And played some serious bean bags on the custom 605 Summer Classic boards.

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As the beer tasting wound down, the action was starting up on the main stage. Saturday evening’s entertainment started with Strawberry and the JamIMG_8079 IMG_1394

…Followed by Sol Fredo

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Down Lo & Depoli

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Nikko McFadden (and his many talented friends)…

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…And closing out the event, the triumphant return of Brother Ali!

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The 605 Summer Classic was a major team effort. It wouldn’t have been possible without the help of our generous sponsors…

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…Our amazing emcee, V the Noble One

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…The Ecomaniacs, who kept things clean…


…The food vendors, who kept us fueled…

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JAM Art & Supplies, who stimulated our creativity…

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…Our staff, volunteers, and crew…

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…Man buns…


…Flower crowns…

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…and the dancers, selfie-takers, families, and friends who made it the most memorable weekend of the summer.

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Thanks to everyone who joined us! We’ll see you in 2017!