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Little Podcast on the Prairie

Little Podcast on the Prairie

By Little Podcast on the Prairie

Changing the narrative of rural North Dakota by showcasing its people and stories.
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The Newspaper Perspective | Steve Andrist & Michael Standaert

Little Podcast on the PrairieJan 04, 2024

00:00
47:09
The Newspaper Perspective | Steve Andrist & Michael Standaert

The Newspaper Perspective | Steve Andrist & Michael Standaert

The newspaper has been one of the longest forms of providing news! Let's hear the perspectives of Steve Andrist and Michael Standaert.


Steve Andrist 

A third-generation newspaper owner, Steve retired in 2020 from seven years as executive director of the North Dakota Newspaper Association. He was the owner of The Journal at Crosby and the Tioga Tribune. Steve held many volunteer positions with NDNA, including as a member of the board of directors and serving as president of both the NDNA Board and the NDNA Education Foundation Board. He was inducted into the NDNA Newspaper Hall of Fame in 2021.


Michael Standaert 

Michael Standaert worked as a journalist and writer for 24 years, first in the Midwest, and later in California, Europe, and Asia. From early 2007 to mid-2022 he was based in China, first Beijing, then Shenzhen, where he served as a correspondent accredited with Bloomberg Industry Group from 2009 onward. 

From China, he also freelanced for a wide range of outlets including The Washington Post, The Guardian, Al Jazeera, MIT Technology Review, YaleEnvironment360, and others throughout China and into Southeast Asia. He has an MA in journalism from Cardiff University, UK, and published one book of nonfiction as well as a novel.

Originally from Northwest Illinois, Michael said he looks forward to gaining a deep understanding of North Dakota, its issues and people, as well as raising his young family here.

Jan 04, 202447:09
Art in Rural Places | Matthew Wallace

Art in Rural Places | Matthew Wallace

Listen to Matthew speak on art in rural places!


Matthew Wallace was named Executive Director of the North Dakota Museum of Art in 2022. Wallace grew up in the Spirit Lake Reservation and attended Warwick Public School. In 1999 he received his BA in Literature from the University of North Dakota. In 2000, Wallace moved to Aiud, Romania, where he taught English as a Second Language in the Peace Corps. In 2004, Matthew moved from Washington, D.C. to North Dakota to start the Museum’s Rural Arts Initiative, a touring exhibition program for all North Dakota communities. While working at the Museum, Matthew received his Master’s of Liberal Arts degree from Minnesota State University Moorhead. Wallace has curated numerous auctions and exhibitions at the North Dakota Museum of Art, organized the Museum’s outdoor summer concert series, and the Museum’s McCanna House artist-in-residence program. He was a Board member for Arts Midwest from 2012 – 2023.






















Dec 28, 202347:05
Leading with Humble Curiosity | Sister Kathleen Atkinson

Leading with Humble Curiosity | Sister Kathleen Atkinson

Listen to our guest, Sister Kathleen Atkinson, on leading with a humble curiosity!

Nov 23, 202339:50
Small Organization, Mighty Impact | Amanda Hegland

Small Organization, Mighty Impact | Amanda Hegland

Listen to our guest, Amanda Hegland, on the mighty impact in a small community.

Nov 09, 202329:07
Next Generation Farms | Forrest & Desiree Carlson - Esther's Acres

Next Generation Farms | Forrest & Desiree Carlson - Esther's Acres

Listen to our guests, Forrest & Desiree Carlson - Esther's Acres, the next generation of farming!

Esther's Acres is a 120+ year old family farm located south of Glenburn, North Dakota, that is ran and operated by Forrest, Desiree, and Donald Carlson. Both Forrest and Desiree have a background in education and found the transition into farming to only come naturally. Teaching others about 'food literacy' is a passion for the two of them, which is what led them down the CSA and direct-to-consumer path.

Where does "Esther" come from?

Esther is the name of the first woman to live on the farm, in the early 1900s. The story has it, Esther, Forrest's great-grandmother, moved to North Dakota, alongside her new husband William Carlson, immediately after saying "I do!". The two of them left the beautiful rolling hills of Wisconsin to be hard-working North Dakotan homesteaders!

Though they never met Esther, her story and courage to move to a new place with new beginnings inspired the Carlsons as they moved back to the farm and embarked on their own story.


Our 7 Layer Bar Recipe from Episode #10 of Little Podcast on the Prairie! ✅

I𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: ½ cup unsalted butter 1 ½ cups graham cracker crumbs 1 cup semisweet chocolate chips 1 cup butterscotch chips 1 cup chopped walnuts 1 (14 ounce) can sweetened condensed milk 1 ⅓ cups shredded coconut 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Put butter in 13x9-inch baking pan and place in oven until melted. Swirl to coat bottom and sides with butter. 3. Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and walnuts over crumbs. Pour condensed milk over walnuts and sprinkle with coconut. 4. Bake in preheated oven until edges are golden brown, about 25 minutes. 5. Cool and cut into 36 bars.

Jun 30, 202336:03
The Beauty & Heart of Rural North Dakota | Katie Pinke

The Beauty & Heart of Rural North Dakota | Katie Pinke

Listen to our guest, Katie Pinke, discuss rural life, agriculture, and the beauty of North Dakota!

Katie Pinke is evidence of rural America’s capabilities. From rural North Dakota, she works as the publisher and general manager of Agweek. Katie and the Agweek team showcase agriculture "from field to fork" and investigate important farming and ranching issues, reaching more than 425,000 agriculturists weekly through broadcast, digital, print and social media with nearly 40% of Agweek readers and viewers calling North Dakota home.

Before joining Agweek, Pinke, the fifth generation raised on her family’s farm, spent more than 12 years in marketing communications. Then, she ventured out on her own as a communications consultant and event speaker. Pinke remains a keynote speaker across North America, in addition to her work at Agweek. 

Pinke and her husband have three children and own a small business. In early 2020, she spent three months in Colorado as her son went through spinal cord rehabilitation following a skiing accident that left him paralyzed from the chest down.

Pinke also has served on a small-town city council and volunteers for community organizations including 4-H, FFA and her church.

Since 2015, Pinke has written a weekly Agweek column, The Pinke Post, available at agweek.com, which takes on family, rural life, motherhood, career, community and more.

You can connect with Katie on her Pinke Post Facebook page or on Twitter or Instagram  @katpinke, where along with insightful takes on rural life and agriculture she shares rural beauty, from sunrises to sunsets and ball games to barnyards.


Slow Cooked SUMMER Beef Casserole

Fall-apart meat with crunchy veg and parmesan. Serve it with couscous for an even lighter feel.

Course: Dinner

Cuisine: British

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Total Time 3 hours 40 minutes

Servings 4 servings

  • 2 tbsp olive oil

  • 1 + 1/3 lbs (600g) braising beef chopped into chunks

  • 2 tbsp plain/all-purpose flour

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 2 cloves garlic peeled and minced

  • 11 oz (330ml or a little under 1.5 cups) Guinness or other ale

  • 1 + 1/2 cups (360ml) beef stock

  • 1 red bell pepper chopped

  • 1 green bell pepper chopped

  • 1 small courgette/zucchini chopped into chunks

  • 3 tbsp grated parmesan cheese

  • Freshly chopped parsley

  • 1/4 red onion peeled and thinly sliced

  • Cooked couscous If I'm going for a flavoured couscous, I like Ainsley Harriott's Spice Sensation with this meal

  1. Preheat the oven to 160c/325f.

  2. Heat the oil on a medium-high heat in a dutch oven or other heavy based pan. Place the beef in a bowl or bag and add the flour, salt and pepper. Toss together to coat, then add the beef to the pan. Brown the meat all over (should take about 6-8 minutes).

  3. Add the garlic,stir and cook for one minute, then add the Guinness and stock.

  4. Bring to the boil, stir and place a lid on the pan. Place in the oven and cook for 3 hours (check every hour and top up with a splash of water if it's starting to look a little dry).

  5. After 3 hours add in the in chopped peppers and courgette. Place the lid on and place back in the oven for 5 minutes. This should ensure the veg stays crunchy but is warmed through.

  6. Take out of the oven and, sprinkle on the parmesan, parsley and red onion slices, then serve with warm cous cous.

Jun 23, 202301:10:38
Rural Storyteller | Cecile Wehrman

Rural Storyteller | Cecile Wehrman

Listen to our guest, Cecile Wehrman, discuss leadership and making an impact!

Cecile Wehrman is the publisher of The Journal, Crosby, and the Tioga Tribune. She began working in broadcast news in 1985, working at stations in Williston, Grand Forks, and Wichita, Kansas before returning to her family’s home area of Divide County in the northwestern corner of the state. She began reporting for Journal Publishing 24 years ago and purchased the company in 2012.

She is a past president of the North Dakota Newspaper Association, a board member of the North Dakota News Cooperative, and the Project Leader for Kid Scoop News ND, which began distributing a monthly reading supplement to 30,000 K-6 students in western North Dakota last fall. Kid Scoop News is poised to enter a second year in North Dakota with a goal of statewide distribution starting next fall.

Norwegian Ham Casserole

1 large center-cut slice of ham, cubed 4 medium russet potatoes, washed, peeled, and sliced thin with a mandolin1 medium onion, chopped 1 x 28 ounces can tomatoes, Kosher salt, and pepper to taste

Steps:

  • Pre-heat oven to 350’F

  • Spray a small roasting pan with non-stick spray

  • Layer ham, potatoes, onion, and tomatoes

  • Season with salt and pepper

  • Make a second layer of ham, potatoes, onion, and tomatoes

  • Season top layer with salt and pepper

  • Cover with foil

  • Cook at 350’F for about an hour or until it reaches a safe eating temperature for pork

  • Serve hot with a side salad

Apr 25, 202353:16
Leading at Home | Shawn Kessel

Leading at Home | Shawn Kessel

Listen to our guest, Shawn Kessel, discuss leadership and making an impact!

Shawn Kessel is an executive professional, has served as adjunct facility and is a small business owner who currently serves as the Coo/Deputy commissioner at the North Dakota Department of Commerce.

His focus at Commerce is on finance/internal operations, legislation/policy, and global engagement.

Prior to his appointment at Commerce, Shawn brings almost 20 years of experience working at the municipal level of government. He spent nine years in Wahpeton, ND and almost ten years in his hometown of Dickinson, ND as City Administrator.

During his tenure in Wahpeton, the city was named the 2003 NDLC “City of the Year”. During his tenure in Dickinson the city was named Livability.com 2013 “Best Small Town” and in 2017 Money Magazine’s “6th Best City in America”. According to the US Census Bureau, Dickinson was the 4th fastest growing micropolitan in the US in 2011, 3rd fastest in 2012 and 2nd fastest in 2013 & 2014. These years spent at the municipal level have allowed him insight into city planning, infrastructure development and construction, financing, economic/community development and the value of leadership and employee engagement.

He currently sits on numerous statewide boards and is a former Board Chair of the ND League of Cities and the ND Insurance Reserve Fund.

He has a BSW from Minnesota State University - Moorhead, and he holds an MBA from the University of Mary.


Curry Chicken Casserole

From the Kitchen of Mary Pat Roberts, sister of Ann Fritz.

bunch of broccoli, cut into bite size pieces

~ 4 C. cooked chicken

1 can cream of chicken soup

½ C. mayo

¼ C. lemon juice

½ C. milk or chicken broth

1 Tablespoon curry powder (more or less to taste, I up it to 2 Tbsp.)

Salt + pepper to taste

Buttered breadcrumbs

Cooked rice, for serving

Steps

  1. Preheat oven to 350 degrees. Spray 9x13 or white Corning Ware casserole dish with non-stick spray
  2. Steam broccoli 2 to 3 minutes until bright green.  Place chicken in bottom of casserole dish and spread lightly steamed broccoli over the top.
  3. Mix soup, mayo, liquid, lemon juice, curry powder and salt and pepper in small bowl. Spread over the top of the chicken + broccoli.  Top with buttered breadcrumbs (don’t skip this, it’s the kid’s favorite part!)
  4. Bake uncovered in preheated oven until bubbly and crumb topping is browned; about 30 minutes.  Serve over cooked rice.

ONE DISH VARIETY (cook the rice in the hot dish for a one-dish meal!)

Modify the ingredient list:

Increase liquids to 2 C. milk or chicken broth

1 C uncooked rice

Modify above steps as follows:

2. Steam broccoli as instructed.  Spread uncooked rice in bottom of greased pan. Top with chicken and broccoli.

3. Mix soup, mayo, lemon juice, curry powder and salt and pepper in small bowl with 2 C. chicken broth.  Pour over the top of the rice + chicken + broccoli.  Top with buttered breadcrumbs (don’t skip this, it’s the kid’s favorite part!).

4. Bake covered until rice is done, about 25-30 minutes.  Uncover and bake 5 – 10 minutes more to toast the topping.  (may need to add more liquid depending on the type of rice you use)

Mar 09, 202352:47
Placekeeping on the Prairie | Wanda Melchert

Placekeeping on the Prairie | Wanda Melchert

Listen to our guest, Wanda Melchert, discuss the perception of 'what is a North Dakotan'.

Wanda Melchert grew up in Mandan, ND, but visited the Manfred, ND area for family gatherings. She met her future husband at Concordia College, Moorhead, MN where she studied Public School Music and Parish Work. She taught school, worked in various offices, and had her own rag basket business. In 1995 while ‘minding her own business,’ she was propelled into what was to become her present volunteer work as director of Manfred Heritage Museum. What a blessing to witness the history and preservation projects for Manfred emerging through the years. Manfred as ‘Manfred District’ was placed on the National Register of Historic Places in 2017, and a field day for 4th grade students began in 2021. Much has been accomplished, with much yet to be brought into reality.

Norwegian Meatball Stroganoff

Ingredients for Meatballs

Ingredients for Sauce and hotdish

  • 12 ounces uncooked egg noodles
  • 1/2 cup butter
  • 8 ounces fresh mushrooms, sliced
  • 1/2 cup diced onion
  • 1/4 cup flour
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste
  • 8 ounces cream cheese, softened and cubed
  • 1/4 cup heavy cream
  • Chopped fresh parsley, for garnish
Instructions
  1. Heat oven to 375 degrees. Lightly spray a 9x13-inch baking dish with cooking spray. Cook noodles according to package directions, using minimum cooking time. Drain and set aside.
  2. In a large bowl, add the milk and bread crumbs.
  3. Let the bread crumbs soak for a minute, and then whisk in the eggs and spices.
  4. Add the ground beef and pork to the mixture, and use your fingertips to incorporate them.
  5. Roll the meat into golf balls, then slightly flatten each ball.
  6. Heat a large skillet over medium heat, and melt 4 tablespoons of the butter.
  7. Heat oven to 375 degrees. Lightly spray a 9x13-inch baking dish with cooking spray. Cook noodles according to package directions, using minimum cooking time. Drain and set aside.
  8. In a large skillet, melt butter over medium heat. Add mushrooms and onion and cook until just tender, 3-5 minutes. Stir flour into mushroom and onion mixture. Gradually stir in beef broth and bring to a simmer until mixture begins to thicken. Stir in Worcestershire sauce and salt and pepper, to taste.
  9. Cook for an additional 3-5 minutes. Add cream cheese, stirring constantly with whisk until cream cheese is mostly incorporated (small pieces of cream cheese may remain but will incorporate in baking). Remove from heat and stir in whipping cream.
  10. Stir in cooked noodles and meatballs, carefully mixing to coat. Cover and bake 20 to 25 minutes or until sauce is bubbling and casserole is heated through. Let stand for 10 minutes. Stir before serving, and garnish with fresh parsley, if desired.
Feb 23, 202301:01:32
Bees, Butterflies, & Trees (Oh my!) | Tim Baumann

Bees, Butterflies, & Trees (Oh my!) | Tim Baumann

Listen to our guest, Tim Baumann, discuss ways to live more environmentally friendly and mindful!


Tim Baumann lives in Minot, ND, and works to advocate for a vibrant community by supporting the arts, culture, local businesses, and environmental sustainability.  His formal education is in the field of Instrumental Music Education (band director!) but his passions lie in finding ways to help communities thrive and prosper.  All of these aspects of Tim have led to the creation of the online community Environmentally Minded People of Minot, the Minot Pollinator Project, and 1,000 Trees for Minot.  Tim also serves as a Planning Commissioner for the City of Minot and participates in several local musical ensembles such as the Minot Community Concert Band and the Minot Symphony Orchestra.  Tim and his wife Christine had a rescue dog named Sunshine, who excels at taking them both for walks through the neighborhood.


Old Fashioned Goulash

Ingredients

  • Onion (1/2 cup)
  • Ground Beef (1.5 lbs)
  • Garlic (2 TSP)
  • Tomato Sauce (1 can)
  • Diced Tomatoes (1 can)
  • Beef Broth (2 cups)
  • Worcestershire Sauce (2 TSP)
  • Seasoned Salt (your preference)
  • Italian Seasoning (your preference)
  • Bay Leaves (2)
  • Dry Macaroni Noodles (1 box)
  • Cheddar Cheese (3 cups)

Instructions

  • Start by browning the ground beef along with the onion and bell pepper. Drain any fat and then toss in garlic until fragrant.
  • Pour in tomato sauce and diced tomatoes along with beef broth and Worcestershire sauce for some added depth of flavor.
  • Add in the seasonings as well as dried macaroni noodles and let simmer until the noodles are cooked through.
  • Finally, stir in the cheddar cheese and dig in!
Feb 09, 202349:53
Protecting the Land We Love | Ann Fritz

Protecting the Land We Love | Ann Fritz

Listen to our guest, Ann Fritz, discuss how to protect the land we love!

Ann Fritz is a wife, mother, lover of outdoor activity, travel, and a self-professed science nerd.  She could talk your ear off about compost and how cool maps are if you let her.  Ann’s work for 24 years at the ND Department of Environmental Quality (DEQ) where she’s been an environmental scientist, geographer, learning coordinator, and communicator – and now, DEQ’s Non-discrimination and Environmental Justice Program coordinator.

Ann was born and raised in South St. Paul, Minnesota, but has roots in the Dakotas.  She is the daughter of two South Dakota farm kids and married to a South Dakota farmer’s son.  In their first years of marriage, when Ann was completing graduate school in Wisconsin, her husband had been hoping to get Ann to move west to the Dakotas.  That hope became reality when, after grad school, job offers brought them both to Bismarck.  After living in Bismarck for 26 years, raising their 3 kids and assorted critters, she is glad to call North Dakota home.


Creamy Chicken, Broccoli, and Carrot Casserole

Ingredients

  • Chopped Carrots (1 cup)
  • Chopped Onions (1 cup)
  • Broccoli Florets (2 cups)
  • Chicken Breasts (3)
  • Minced Garlic (2 TSP)
  • Olive Oil (2 TSP)
  • Heavy Cream (2 cups)
  • Shredded Mozzarella (3 cups)
  • Shredded Parmesan (3 cups)
  • Noodles of Your Choice (1 box)
  • Chicken Stock (3 cups)

Instructions

  • Cook Carrots and Onions on Medium High Heat, starting first with Olive Oil in a dutch oven or large pot;
  • Once Carrots and Onions are soft, add Minced Garlic and Cubed Chicken Breasts until the Chicken is cooked thoroughly;
  • Pour in 4 cups of Chicken Stock and scrape the cooking bits off the bottom of the pot;
  • Pour in the uncooked pasta and broccoli florets and cover for 10 minutes, stirring occasionally;
  • Pour in 3 cups of milk and add 3 cups of shredded mozzarella cheese and 3 cups of parmesan cheese to melt and then serve.
Jan 26, 202357:48
Seizing Opportunity | Lexi Clark

Seizing Opportunity | Lexi Clark

Listen to our guest, Lexi Clark, discuss the opportunities in North Dakota and how to seize them!

Lexi Clark was born and raised in Minot, ND. She graduated from Minot State in 2019 with three Bachelors of Science degrees: Marketing, Management, and International Business. She currently works at Companions for Children as their Outreach Coordinator. She is the owner of Lexi Lou. Lexi Lou was created in 2019 and at the time only created florals for weddings. Lexi Lou has slowly expanded to cater to more events, weddings, funerals, and special occasions. Lexi Lou will be opening a storefront in Minot within the new year. Lexi has one dog named Houdini and three cats, Iris, Toulouse, and Sattie. Lexi enjoys crafts, walking, hiking, being outdoors, and binge watching the latest shows and movies.

Tuna Noodle Casserole

Ingredients

  • Elbow Noodles (1 box)
  • Milk (2 cups)
  • Velveeta Cheese (Half block)
  • Cream of Chicken Soup (1 can)
  • Frozen Peas (1 small bag)
  • Canned Tuna (1 can)
  • Potato Chips (based on preference)

Instructions

  • Boil water and cook the elbow noodles to al dente;
  • Melt Velveeta Cheese and a Milk together for a Macaroni sauce;
  • Stir in the Cream of Chicken Soup, 1 Can of Tuna (drained), and frozen peas;
  • Fold in the elbow noodles;
  • Serve in a bowl with crushed up potato chips on top.
Jan 12, 202343:02
Building Your Own Legacy | Dr. Shelley Lenz

Building Your Own Legacy | Dr. Shelley Lenz

Listen to our guest, Dr. Shelley Lenz, discuss North Dakota and what it means 'to build a legacy'.

Dr. Shelley Lenz grew up in Ohio and always had a love for science, problem-solving, and adventure travel. She received a Ph.D. in Pharmacology with heavy neuroscience emphasis from the University of Pennsylvania in 1996. While working in Venezuela during the ’90s as part of an international project to identify the gene that causes Huntington’s disease, Dr. Lenz got her first taste of clinical experience and community impact. Thus, she decided to pursue more clinical training and earned her Doctorate in Veterinary Medicine in 2001 from Ohio State.   After vet school, she worked on a variety of species from thoroughbreds in Kentucky to monkeys in California before following her passion to serve the underserved and opening two vet clinics in rural Western ND in 2007.

In 2014, Dr. Lenz founded Sustainable Vets International, an international nonprofit whose mission is to “Reduce Animal Suffering Globally” by reducing human suffering through food security, regenerative agriculture, adult vocational education, local economic development, and high-quality veterinary training. This holistic approach to problem solving and commitment to the rural way of life inspired her to run for Governor of North Dakota in 2020 as the endorsed DEM-NPL candidate on the platform of “Homegrown Prosperity”. She continues this commitment to building strong rural towns by advocating to elected officials for practical food/energy/climate policy, participating in grassroots organizations focused on soil health/climate, and building local community connections.  Her primary interest is to keep rural towns strong and thriving while connecting our shared values with more urban centers.  She lives in Western North Dakota on land that her Great-Grandparents homesteaded in Killdeer in a straw bale house she helped build herself.

Dec 29, 202201:07:56
Home: The Story of Our Neighbors
Dec 15, 202255:25