2014 in Norwegian television

Transcription

>>> "COMMON GROUND" IS FUNDED BY THE MINNESOTA ARTS AND CULTURAL HERITAGE FUND WITH MONEY FROM THE VOTE OF THE PEOPLE OF MINNESOTA ON NOVEMBER 4, 2008. >>> WELCOME TO "COMMON GROUND". I'M YOUR HOST ASHLEY HALL. "COMMON GROUND" CAPTURES THE CREATIVE PROCESS OF VARIOUS ARTISTS LUFG THROUGHOUT OUR ROOJ. EACH WEEK WE DELVE INTO THE VEILED HISTORY OF OUR AREA, AND TAKE YOU INSIDE CULTURAL EVENTS TO PUT THE NORTH IN NORTH COUNTRY. ON THIS WEEK'S EPISODE OF "COMMON GROUND", YOU ARE BOUND TO GET HUNGRY AS WE INTRODUCE YOU TO SHARON CARLSON OF BRAIN FORWARD WHOSE NOR REGION HERITAGE HAS AN IMPACT ON THE FOODS WE COOK TODAY. WE SAMPLE SOME OF THE LOCALS BEST DISHES AS THIS YEAR'S TASTE OF NORTHERN MINNESOTA IN BEMIDJI. >>> MY NAME IS SHARON JOHNSON CARLSON, AND IT WOULD HAVE BEEN SHARON YOHANASON IF MY GRANDFATHER WOULDN'T HAVE CHANGED HIS NAME WHEN HE IMMIGRATED IN 1909. I THINK OF HIM LEAVING HIS FAMILY AND FRIENDS AND GETTING ON A SMALL SAILING SHIP AND GOING ACROSS THE OCEAN FOR FOUR TO SIX WEEKS, NEVER TO SEE HIS PARENTS, FAMILY OR FRIENDS AGAIN, GOING TO A COUNTRY WHERE HE DID NOT KNOW THE LANGUAGE. TRAVELING TO JAMESTOWN, NORTH DAKOTA WHERE MY FATHER WAS BORN. IT'S QUITE A STORY TO THINK ABOUT THAT IMMIGRATION. A LOT OF PEOPLE IMMIGRATED FROM NORWAY, AND STARTED IN 1885. IT'S A SMALL COUNTRY, 125,000 SQUARE MILES. IT'S ABOUT THE SIZE OF NEW MEXICO BUT IT'S VERY LONG AND SKINNY WITH LOTS OF MOUNTAINS, AND PEOPLE WERE SEPARATED FROM ONE ANOTHER. THERE ARE A COUPLE OF REASONS WHY THEY CAME TO THE UNITED STATES, SOME CAME FOR RELIGIOUS FREEDOM. THE CHURCH WAS THE LUTHERAN CHURCH, AND THERE ARE A NUMBER OF QUAKERS WHO CAME OVER, BUT MOST OF THEM WERE FARMERS AND NORWAY ONLY HAS 3% OF THEIR LAND THAT CAN BE FARMED WITH THE HIGH MOUNTAINS, THE WATERS, AND THE FOREST, AND YOU CAN IMAGINE THESE SMALL LITTLE FARMS IN BETWEEN THE MOUNTAINS, AND MAYBE A FAMILY OF 8 OR 10 CHILDREN, AND THE OLDER SON WOULD GET THE FARM WHEN THE PARENTS DIED. THEY WERE WONDERING WHAT THEY WERE GOING TO DO TO MAKE A LIVING. MANY OF THEM LEFT NORWAY. IN THE 1800S THERE WERE THREE OR FOUR PEOPLE THAT LIVED IN NORWAY, AND ABOUT A MILLION OF THEM LEFT FOR THE UNITED STATES, AND ONLY IRELAND HAD MORE OF THE POPULATION ON THEIR COUNTRY TO I AM GREAT TO THE UNITED STATES. MANY OF THEM WERE LOOKING FOR FARMLAND AND THE HOMESTEAD ACT AND THEY GAVE FREE FARMLAND TO MANY OF THE IMMIGRANTS, AND THAT WAS A GOOD REASON TO COME OVER, AND THEY SETTLED WHERE THE GOOD FARMLAND WAS, AND TENDED TO SETTLE IN AREAS WHERE THERE WERE SWEDISH GROUPS OR GERMAN GROUPS, AND I THINK ABOUT MY MOTHER WHO IS NOW 93. WENT TO KINDERGARTEN ONLY SPEAKING NORWEGIAN AND YET HER PARENTS NEVER HAD BEEN TO NORWAY. SHE HAD TO LEARN ENGLISH WHEN SHE WENT TO SCHOOL. I'M FORTUNATE ENOUGH TO BE ABLE TO TRAVEL TO NORWAY FOUR TIMES. I WENT OVER WHEN I WAS A COLLEGE STUDENT AND WORKED IN THE MOUNTAINS, AND A COUPLE OF YEARS AGO, MY FOUR BROTHERS AND THEIR FAMILIES AND I WENT BACK TO NORWAY AND HAD A FAMILY REUNION AND MY FATHER NEVER WENT BACK TO NORWAY, AND MY GRANDFATHER, WHEN HE CAME HERE, AT 16 YEARS OLD, HE KIND OF LEFT THE FAMILY. I THINK IT WAS JUST A THRILL FOR THEM TO BE ABLE TO MEET DECEDENTS, AND IT WAS A THRILL FOR US TO MEET MY GRANDFATHER'S FAMILY. I GREW UP WHERE NORWEGIAN HERITAGE WAS IMPORTANT TO US. WHEN CHRISTMAS CAME ALONG, WE HAD THE MEATBALLS, AND THE RICE PUDDING WITH THE ALMOND IN IT. ALL OF THOSE WONDERFUL THINGS THAT MY GRANDFATHER HAD WHEN HE WAS GROWING UP. OUR NOR WEEJ NATIONAL INDEPENDENCE DAY IS ALWAYS CELEBRATED. I BELONG TO MUSIC APPRECIATION GROUP, AND I DO LOTS OF NORWEGIAN COOKING. >> THE UNITED STATES IS THE MELTING POT. I ALWAYS LIKE TO THINK OF US AS NOT TOMATO SOUP BUT BEING A STEW WHERE ALL THE PIECES ARE SEPARATED BUT THEY ALL COME TOGETHER TO MAKE A WONDERFUL SOUP. I THINK ALL THE CULTURES AND HERITAGE THAT CAME TO THE UNITED STATES AND MADE IT THE COUNTRY THAT IT IS CAN BLEND TOGETHER AND RESPECT EACH OTHER'S TRADITIONS AND BACK GROUNDS AND CELEBRATE THOSE, AND STILL BE AMERICAN, 100% AMERICAN BUT TO KEEP THAT HERITAGE ALIVE. MY PHILOSOPHY ON COOKING IS COOKING MAY BE AS MUCH OF SELF EXPRESSION AS ANY OF THE ARTS, AND WHILE I'M NOT AN ARTIST WITH PAINT OR CLAY, I CERTAINLY FEEL LIKE I'M AN ARTIST WITH FOOD. A LOT OF THAT CAME FROM THE SUMMER THAT I SPENT WORKING IN NORWAY. THOSE OF YOU WHO HAVE A NORWAY BACKGROUND KNOW, YOU MAY HAVE WHITE FISH THAT CAME OUT OF THE OCEAN OR WHITE POTATOES, CAULIFLOWER IS AND IT TASTES ABSOLUTELY WONDERFUL. IF YOUR EYES WERE CLOSED YOU WOULD THINK IT'S THE BEST IN THE WHOLE WORLD. THEY DON'T USE A LOT OF RED SAUCES OR WONDERFUL CHEESES. THEY MAKE THEIR FOOD LOOK BEAUTIFUL WITH THE GARNISHING: SO I LEARNED A LOT OF MY GARNISHING TECHNIQUES WHEN I WAS IN NORWAY. TODAY I WOULD LIKE TO SHOW YOU SOMEHOW TO MAKE OPEN FACE SANDWICH, AND WHEN YOU GO TO DENMARK, NORWAY OR FINLAND AND YOU GO INTO THE RESTAURANTS YOU ARE GOING TO SEE BEAUTIFUL EXAMPLES OF SMERBER. SIMPLE AND EASY TO MAKE, AND HEALTHY TO EAT. YOU ARE ONLY LIMITED BY YOUR IMAGINATION AND YOUR TASTE. I REMEMBER BEING IN DENMARK A NUMBER OF YEARS AGO, AND WE WENT TO THE OSCAR DAVIDSON RESTAURANT, AND HERE IS THE LIST OF 178 DIFFERENT OPEN FACED SWAND WITCHESANDWICHES THAT YOU. YOU THINK ABOUT COLOR. YOU THINK ABOUT SHAPE. YOU THINK ABOUT TEXTURE AND YOU THINK ABOUT FLAVOR WHEN YOU PUT TOGETHER YOUR SMERBER. IT STARTED IN DENMARK BEFORE THEY HAD PLATES, AND WHAT THEY USED WAS BREAD AS THEIR PLATES, AND PUT THE MEATS, AND CHEESES AND VEGETABLES ON TOP OF THE BREAD. SOMETIMES THEY DIDN'T EAT THE BREAD AND USED IT FOR THE NEXT DAY. BUT WE DO EAT OUR BREAD. YOU HAVE TO HAVE GOOD BREAD TO MAKE IT. IT HAS TO BE A FIRM BREAD BECAUSE YOU ARE GOING TO BUILD ON TOP OF THAT. IN AMERICA YOU TAKE A SLICE OF BREAD AND SLAP PEANUT BUTTER SP JELLY ON IT. BUT IN SMERBER YOU DON'T NEED IT AT ALL. IT'S REALLY BUTTERED BREAD BUT THAT'S THE BEGINNING OF IT. I LIKE TO USE MY HOMEMADE BREAD WHEN I DO IT. BUT IF I HAVE TO BUY BREAD, I PICK UP THE LOAF AND FIND THE HEAVIEST DENSEST THAT I CAN. THIS IS A DARK WHOLE GRAIN HEAVY BREAD, AND THIS IS AN ENGLISH MUFFIN BREAD BECAUSE IT NEEDS TO HOLD EVERYTHING THAT YOU PUT ON TOP OF IT. THE NEXT THING YOU ARE GOING TO PUT ON IT IS SOME KIND OF A MAYONNAISE OR SAUCE OR WHATEVER GOES WITH WHAT YOU ARE MAKING, AND THEN YOU HAVE YOUR LETTUCE THAT COVERS UP YOUR BREAD, AND THEN YOU HAVE YOUR RAY OF WHATEVER YOU WANT TO PUT ON TOP. YOU WANT TO PUT FLAVORS TOGETHER THAT ARE GOING TO TASTE GOOD. HERE IS A QUICK AND EASY WAY OF MAKING SMERBER. FOR THIS ONE I'M GOING TO USE WHITE BREAD AND I'M GOING TO BUTTER IT. WE SAY SCANDINAVIANS ONLY USE THINGS THEY HAVE AN EXCUSE TO PUT BUTTER ON. I LIKE TO MAKE SMALLER ONES SO PEOPLE HAVE A CHANCE TO EAT MORE THAN ONE KIND. SOMETIMES I USE A COCKTAIL RYE BREAD AND MAKE SMALL ONES WHERE THEY CAN HAVE DIFFERENT CHOICES, AND I CUT OFF THE CRUST. I HAVE MY BUTTER ON, AND I'M GOING TO MAKE EGG AND TOMATO, AND I'M GOING TO USE MAYONNAISE FOR THAT, AND YOU PUT THE BUTTER ON SO THE MAYONNAISE DOESN'T SOAK INTO THE BREAD, SO IT'S KIND OF A BARRIER BETWEEN YOUR MAYONNAISE AND YOUR BREAD. THEN WE WANT TO COVER UP OUR BREAD. I WAS TAUGHT YOU SHOULDN'T SEE THE BREAD WHEN YOU MAKE IT. DIFFERENT PEOPLE HAVE DIFFERENT IDEAS, AND I'M GOING TO USE A LEAFY LETTUCE THAT I HAVE CLEANED. THIS IS MY FAVORITE ONE, AND MY FRIENDS IN NORWAY WERE ALWAYS SURPRISED ABOUT THIS, BECAUSE THIS IS THE CHEAPEST AND EASIEST TO MAKE, AND I'M GOING TO USE EGG AND TOMATO BECAUSE I LOVE BOTH OF THOSE FLAVORS, AND I'M GOING TO USE EVEN NUMBERS, BECAUSE IN ART YOU OFTEN USE EVEN NUMBERS, AND I'M GOING TO PUT A SMALL BLOB OF MAYONNAISE ON THE TOP OF THAT, AND I'M GOING TO ADD A LITTLE BIT MORE COLOR BY PUTTING IN A LITTLE PARSLEY AND SALT. AND PEPPER ON TOP OF THAT. THERE IS YOUR FIRST OPEN FACE SANDWICH. YOU WOULD THINK WHAT WOULD YOU EAT ON A ROAST BEEF SANDWICH. IT'S REALLY PRETTY TO LOOK AT. THE LAST ONE I'M GOING TO MAKE IS A TURKEY, AND NOT A LOT OF BUTTER, ABOUT BUT JUST TO MAKE SURE BREAD DOESN'T DRY OUT AND THE SAUCE DOESN'T GET ON IT. THESE ARE SIMPLE ONES, AND YOU CAN MAKE HOMEMADE SAUCES, AND I HAVE SEEN THEM WITH RAW EGGS, AND I HAVE TASTED LOTS AND LOTS OF WONDERFUL ONES. I'M GOING TO USE REGULAR MAYONNAISE ON THIS ONE, BECAUSE I DON'T WANT THE HORSERADISH WITH MY TURKEY. AGAIN, COVER THE BREAD WITH THE LETTUCE, YOU SEE HOW HEALTHY THESE ARE? FRESH, FRESH VEGETABLES, VERY HEALTHY. I'M GOING TO TAKE MY TURKEY AND ROLL THESE A LITTLE BIT AND DO WHATEVER YOU WANT WITH THEM. AND THEN NORWEGIANS LOVED PICKLED BEETS. I'M GOING TO ADD SOME BEETS OVER HERE, AND YOU COULD ADD TOMATOES FOR COLOR, AND CUCUMBERS, WHATEVER YOU WANTED. PUT A LITTLE PICKLED BEETS OVER THERE. THEN I'M GOING TO GET THE CUCUMBERS. LET'S TAKE A LITTLE BIT OF CHEESE. PUT SOME CHEESE IN BETWEEN. AND I'M GOING TO TAKE THREE. THE IMPORTANT THING TO REMEMBER IS EVERYTHING IS SLICED THINLY, AND I'M GOING TO TAKE THREE THINNED SLICES, AND PUT THOSE ON THE TOP, LIKE THAT. THAT NEEDS A LITTLE MORE COLOR. YOU CAN'T GO WRONG BY HAVING TOMATOES ON SOMETHING. LET'S PUT A TOMATO ON THE TOP OF THAT LIKE THAT. GOING TO PUT A LITTLE BIT MORE MAYONNAISE ON THE TOP, A LITTLE MORE FLAVOR. PARSLEY, LOTS OF PARSLEY ON THE TOP OF THAT. AND THERE YOU HAVE YOUR TURKEY SAND WHICH. NOW, I'M GOING TO SHOW YOU A LITTLE TRICK WHAT I USED. THIS IS A GARNISH A LOT BECAUSE THEY NEEDED TO PUT COLOR ON THEIR PLATES. LOTS OF FOOD TRADITIONS COME FROM THE TOPOGRAPHY OF THE COUNTRY. BECAUSE NORWAY HAS ONLY 3% OF CULTIVATED LAND, THEY GREW A LOT OF POTATOES, SOMETIMES THEY HAVE POTATOES THREE AND FOUR TIMES A DAY. THEY ALSO HAVE A LOT OF FISH BECAUSE THEY ARE A COASTAL COUNTRY. AND PUT THE BOTTOM OFF A LITTLE BIT. PUT THAT IN THE MIDDLE OF OUR SANDWICHES, AND LOOK AT THE CONTRAST AND THE COLORS THERE, AND THERE'S YOUR PLATE. >> AND SMORBRED ARE GO TO EAT ANY TIME. YOU CAN GET YOUR FRESH LETTUCE AND TOMATOES AND VEGETABLES, AND I'M GOING TO SHOW YOU HOW TO EAT IT. AGAIN, I LOVE TO DO THIS TO ENTERTAIN, BECAUSE IT'S EASY TO DO BEFOREHAND. YOU CAN MAKE THESE UP AND HAVE THEM IN THE PRERIDGE STRAIGHTER, AND THEY DO HAVE TO EAT THEM IN THE CORRECT WAY. WE ARE GOING TO SERVE MY FAVORITE ONE ON THE NORWEGIAN PLATE. I LOFN LIK OFTEN LIKE TO SERVE N COLD APPLE SOUP. A NICE REFRESHING FLAVOR. PUT A CINNAMON STICK TO ADD SOME COLOR TO THAT, AND WE ARE GOING TO EAT THIS IN THE EUROPEAN OR INTERNONT NENL. THIS IS THE WAY MOST PEOPLE OVER THERE EAT THEIR FOOD. IT WOULD BE VERY DIFFICULT TO PICK THIS UP WITH YOUR HAND AND EAT IT. YOU WOULD HAVE IT ALL OVER YOURSELF, I'M AFRAID. BUT WHEN I WENT OVER TO NORWAY TO WORK, IT WAS INTERESTING, BECAUSE PEOPLE I WORKED WITH WERE ALL NORWEGIAN AND WOULD LAUGH HOW I WOULD TAKE MY KNIFE AND FORK, AND CUT A PIECE OF MEAT. TAKE THE FORK, AND EAT THE PIECE, AND PUT THE FORK ON THE LEFT HAND, AND PICK UP THE KNIFE, AND EAT ANOTHER PIECE. THEY PUT THEIR KNIFE IN THEIR RIGHT HAND, POINT IT DOWN THE FINGER AND PUT THE FORK IN THE LEFT HAND DOWN, AND THEY NEVER PUT THEM DOWN THROUGH THE WHOLE MEAL. IT MAKES SO MUCH SENSE. WHEN YOU START DOING THIS, YOUR CHIN IS ABOUT TWO INCHES FROM THE PLATE BECAUSE YOU CAN'T GET EVERYTHING UP BUT I WATCH PEOPLE PUT POTATOES AND PEAS AND GRAVY AND GET THAT ALL THE WAY TOWNSHIP THEIR MOUTH. ONCE YOU GET THE HANG OF EATING LIKE THIS, YOU DON'T WANT TO GO BACK TO ANY OTHER WAY. YOU TAKE YOUR FOOD LIKE THIS, AND YOU TAKE A PIECE OF YOUR SANDWICH, AND YOU CUT OFF ONE PIECE, THIS, AND YOU PUT THAT UP ON YOUR FORK, AND YOU BRING IT TO YOUR SOUTH, AND YOU EAT. WHEN YOU ARE DONE WITH THAT ONE, YOU KEEP YOUR KNIFE AND FORK IN YOUR HAND AND CONTINUE EATING THROUGH THE SANDWICH LIKE THAT. I WOULD SAY TO YOU, IF I WAS FRENCH, BO BON APPEITITE, PLEASE TRY MAKING SOME OF THESE SANDWICHES. I THINK YOU WILL REALLY ENJOY IT. USE YOUR CREATIVITY. >>> THANKS FOR JOINING US ON "COMMON GROUND" WITH THE TASTE OF NORTHERN MINNESOTA. LET'S GO AHEAD AND TAKE A LOOK AT WHAT THESE VENDORS HAVE TO OFFER. WE ARE NOW AT THE KEG AND CORK TABLE WITH MITCH. HE HAS TWO SOUPS AS THE HUNGARIAN MUSHROOM AND TURKEY PEPPER JACK. WHAT WAS YOUR FAVORITE? >> I WOULD HAVE TO SAY HUNGARIAN MUSHROOM. I JUST STARTED MAK MAKING THE TY PEPPER JACK. I OUGHT TO MAKE THE SOUP, TOO. >> WHAT GOES INTO THE MUSHROOM. >> GARLIC, ONIONS AND EVERYTHING JUST MELTS. >> NOW, WE ARE JOINING MCKENZIE AT HARMONY CLUB NATIONAL FOODS BOOTH. YOU ARE HERE BECAUSE YOU HAVE BEEN WORKING IN DAIRY AND YOU HAVE CHEESES HERE TODAY. >> YES. >> IS EVERYBODY ENJOYING THE CHEESE? >> YES, ABSOLUTELY. >> WHAT DO YOU HAVE? >> WE HAVE TWO OF OUR STAPLES, AND WE BROUGHT THE PRAIRIE BREEZE CHEDDAR MADE IN IOWA, AND MADE BY THE MUSSER FAMILY. BUY THEIR MILK FROM VERY SMALL FARMS, AND WE BROUGHT OUR CHEDDAR MADE IN WISCONSIN, BUT OVER TO MINNESOTA AND AGED. IT'S REALLY CRISPY, FRUITY, CRUNCHY, LIGHT DELICIOUS. >> FRUITY. >> REALLY AWESOME WITH BEER AND WITH APPLES, AND WE ARE FEATURING THE FENNY CHEDDAR, THE DEEP ORANGE COLORED ONE MADE IN WISCONSIN, AND THEY BRING IT TO MINNESOTA AND AGE IT IN THE BLUE CHEESE, AND IT KIND OF SOAKS UP A LITTLE BIT OF THAT DANG CAVY RICH FLAVOR. IT MAKES IT THE BEST CHEESE SAUCE EVER. >> THEY ARE BOTH WINNERS. >> BOTH CHEDDARS COMPLETELY DIFFERENT. >> THEY ARE AWESOME. THANKS. >> THANK YOU. >>> JEREMY IS JOINING US NOW, WHOSE THE HEAD CHEF AT THE BEMIDJI COUNTRY CLUB. JEREMY, THANK YOU SO MUCH. >> ABSOLUTELY. >> WHAT DO YOU HAVE ON DISPLAY. >> WE HAVE A WALL EYE. PRIME RIB AND CHOCOLATE TRUFFLES. >> CHOCOLATE AND CREAM YOU CAN'T GO WRONG WITH THAT. TOOK ALL THE CALORIES OUT OF THEM. >> YOU DID? ALL RIGHT. IF YOU HAVE TAKEN ALL THE CALORIES OUT OF THEM, I'M GOING TO HAVE TO GO AHEAD AND TRY IT. THIS IS YOUR FIRST IN MINNESOTA AND YOU PUT ON THIS EVENT. >> YES, WITH THE HELP OF MY WONDERFUL VOLUNTEERS. I'M INDEBTED TO THEM. THEY HAVE TAKEN ME UNDER THEIR WINGS. >> WHAT DO YOU THINK THIS EVENT DOES FOR A COMMUNITY AND THE MEMBERS OF THE COMMUNITY? >> YOU TASTE FOOD, AND IT'S ALSO NETWORKING AND YOU NEED DIFFERENT PEOPLE, DIFFERENT VENDORS, BECAUSE A LOT OF THEM ARE DISTRIBUTORS AND CATERERS, AND IF YOU DIDN'T MAKE IT TO THE TASTE THIS YEAR, GET YOUR TICKETS, AND MAKE IT TO THIS >> THIS IS OUR ANNUAL TASTE OF DORSET, AND IT'S ALWAYS THE FIRST SUNDAY OF AUGUST, AND EVERYONE COMES OUT, AND THERE'S FOOD ON BOTH SIDES OF THE TOWN, AND WE HAVE GOT -- RIGHT HERE WE HAVE GOTTA K GOT AT TH TEKITOS. WHOLE STREETS ARE LINED WITH PEOPLE. IT'S CRAZY. >> MY MAIM IS ZACK BUCKNER, FROM MINNESOTA, AND IT'S EVERY BIT AS GOOD AS IT IS. >> I'M MELISSA. I COME HERE EVERY YEAR TO ENJOY GREAT FOOD, GREAT SITES, AND IT'S A GREAT GATHERING. >> MY WIFE HAS BEEN COMING UP HERE SINCE SHE WAS 8 YEARS OLD. MY WIFE IS 55, AND SO 47 YEARS SEES BEEN COMING UP HERE SINCE WE HAVE BEEN MARRIED, WE HAVE BEEN COMING UP HERE FOR 28 YEARS EVERY YEAR, COMING UP TO BIG SAM LAKE FISHING, GOLFING, LYING ON THE BEACH. >> IT'S AMAZING HOW ALL THE PEOPLE COME OUT, AND EVERYONE IS TOGETHER, AND IT ALL COMES TOGETHER. THERE WAS NOTHING HERE AT 9:00 THIS MORNING, AND NOW EVERYTHING IS GOING, AND EVERYTHING IS WORKING RIGHT. >> I'M A NATIVE OF CALIFORNIA THAT MOVED TO MINNESOTA AND LOVED IT. >> WE COME TO THE TASTE OF DORSET EVERY YEAR, BECAUSE IT IS A GREAT PLACE TO NOT ONLY SEE PEOPLE YOU HAVEN'T SEEN IN A WHILE BUT TO TASTE ALL THE FOOD. IT'S A LOT OF FUN. WE FIND A PLACE IN THE SHADE AND WATCH THE PEOPLE GO BY. >> ANYOU HAVE GOT HOME COOKED MINNESOTA WALLEYE. COMING HERE IN PLAYING THE GAMES, AND WIN A COUPLE PRIZES AND COMING HOME HAPPY. >> YOU CAN GET A LITTLE BIT OF EVERYTHING FROM DORSET. YOU HAVE DIFFERENT COUNTRIES OF THE WORLD REPRESENTED. YOU HAVE GOT YOUR MEXICAN, AMERICAN, ITALIAN, ANYTHING YOU WANT. ALL KINDS OF PEOPLE. AWESOME TIME, COME OUT AND ENJOY IT. YOU HAVE GOT THE PRIME RIB SANDWICHES, AND SUCCULENT PRIME RIB MARINATED ALL DAY YESTERDAY. YOU HAVE GOT THE CORN ON THE COB WITH CHOICE OF KOSHER OR REGULAR SALT. MEXICAN MUD BALL. >> I LOVE THE MEXICAN FOOD. I JUST HAD A TACO. LAST YEAR WE HAD SOME OF THE ITALIAN FOOD, AND WE TRY TO SWITCH FROM ONE YEAR TO THE NEXT BECAUSE I GET TOO FULL. >> MY FAVORITE FOOD HERE IS MEXICAN MUD BALL. NOTHING BEATS IT, IT'S THE BEST. >> THE POPCORN WALLEYE IS GOING GOOD THIS YEAR. >> I COME HERE FOR THE ICE CREAM, FOR ALL THE FOOD, JUST FOR ALL THE PEOPLE. IT'S GREAT TO GET TOGETHER. >> IF I WANTED SOMEBODY TO COME TO DORSET, I TELL THEM THE FOOD IS GREAT, THE PRICES ARE GOOD, AND THE PEOPLE ARE FUN TO WATCH. THE WEATHER IS PERFECT. YOU CAN'T HAVE IT ANY BETTER THAN THAT. >> WE SPREAD THE WORD, AND WE KNOW HOW TO COME TOGETHER. >> THE TASTE OF DORSET IS SOMETHING SOMETHING WE LOOK FORWARD TO SINCE OUR KIDS USED TO SHOOT BASKETBALL. WE SIT AROUND, HAVE FUN. THINK ABOUT THE DORSET HOUSE. EVERYONE SHOULD COME, WE HAVE PLENTY Z O OF FOOD. I THINK EVERYONE SHOULD COME UP HERE AND ENJOY THE GREAT LAKES UP HERE, AND THE SETTING AND GREAT PEOPLE? I THINK PEOPLE SHOULD COME HERE TO SEE ALL THE PEOPLE GETTING TOGETHER IN NORTHERN MINNESOTA. IT'S A SMALL TOWN, POPULATION OF ABOUT 2 PEOPLE. IT'S PRETTY GREAT TO SEE THAT. >> FUN, FOOD AND ONE DAY OF THE >> THANK YOU SO MUCH FOR JOINING US, WE HOPE THAT YOU ENJOYED THE SHOW, AND WE LOOK FORWARD TO SEEING YOU NEXT WEEK RIGHT HERE ON "COMMON GROUND". >> IF YOU HAVE A SEGMENT IDEA FOR "COMMON GROUND" PERTAINING TO NORTH CENTRAL MINNESOTA CONTACT US AT [email protected] OR CALL US AT 218-333-3022. TO VIEW THIS EPISODE OR ANY "COMMON GROUND" SEGMENT VISIT US TO ORDER INDIVIDUAL SEGMENTS OR COPIES OF "COMMON GROUND" PLEASE CALL 218-333-3020. "COMMON GROUND" IS FUNDED BY THE MINNESOTA ARTS AND CULTURAL HERITAGE FUND WITH MONEY FROM THE VOTE OF THE PEOPLE OF MINNESOTA ON NOVEMBER 4th, CAPTIONING PROVIDED BY CAPTION ASSOCIATES, LLC WWW.CAPTIONASSOCIATES.COM