PEOPLES ORGANIC CAFÉ A culture of community, local farmers, sustainable ingredients and organic focus
By Marie L aska Photography by Nate Mickelberg Image s
C
hia seeds, nitrate-free bacon and quinoa tabouli have all found a wonderful new home at one of Fargo’s newest restaurants, the Peoples Organic Café. With a desirable 2653 45th Street South corridor location, Peoples Organic opened its doors in March 2014 and has since then taken the culinary culture of Fargo by storm—adding new, intricate layers focused on local farmers, fresh cuisine and sustainable and organic flavors, all while fulfilling their mission of “never sacrificing flavor.” With restaurant hours from 7 a.m. to 9 p.m. seven days a week, the comprehensive menu includes breakfast items such as bagels and breakfast burritos to nighttime specials like the popular Tilapia Street Tacos and Thai Basil Pulled Chicken, but with fresh and inspired twists spun by a creative team including an executive chef based out of the Twin Cities and company founder and macrobiotic chef, Lynn Gordon. In 2005, Gordon was a chef and business owner with a proven track record for creating food that embraced the connection between food, family and community with local, sustainable farming. This focus was brought to new clarity after Gordon returned from a trip to Asia where she had the chance to witness small communities out in the fields tending to the crops, and the attentive care and preparation that was shown in the steps between the soil and the table.
Bringing these lessons to her business, Gordon then paired her experiences with her love of small European cafés, where a customer will typically know their server, will feel connected to their community while in that establishment and will trust that all of their nutrition and dietary needs will be met. The customer may also be aware that the food being prepared
36