Fargo Monthly August 2024

AUGUST 2024

COMPLIMENTARY

FROMTHEEDITOR

WHEN YOU LEAST

EXPECT IT

F

or months, since March of this year to be exact, we, the Fargo Monthly crew, have been brewing up something extremely exciting and special to ourselves and the magazine. For the first time since 2017, the once-annual Fargo Monthly Flavor Awards have been resurrected and returned with tasty, tasty vengeance.

Well, maybe not vengeance, but tasty nonetheless. This has been such a long, yet exciting process. While the magazine's predecessors are credited for the origins of the Flavor Awards, we've revamped them to research and gather votes on the best of the best in this year, the year of 2024.

From massive amounts of social posts to homebrewing some insanely cool graphics (shout out to our designer Ty) to many counts, recounts, and one more recount just to be sure—not to mention two weeks of back-toback-to-back photoshoots—it's finally here. And I am personally so excited to show off what you've voted for and what these restaurants and establishments deserve.

As per usual, the summer has inched and at the same time flew

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by. With the last few days of June and leading into the beginning of August being cooler and even a little rainy, I am nervous to say the F word... fall that is, of course. Fear not, I'm sure August has some heat in store for us yet, and the perfectly sunny-lesshumid days of September will be refreshing after this summer of high temps. But, I suppose, no matter what the days ahead bring, we can't ever know for sure. There are some things that are just that—things we leave up to the universe, higher power, God for some. If the people vote gas station coffee as the best coffee then let it be! That's out of my control—sorry, that was an example, gas station coffee was not voted the best coffee.

Control is something that I have grappled with my entire life, whether it was making sure my different foods did NOT touch each other while on my plate or that my knick-knacks were perfectly organized the way I intended them. As I got older my tendencies looked more like nighttime routines, the same walking path to campus, the consistent grocery trip on a Saturday morning for the same favorite ice cream in the freezer section; and while the tasks changed, the feeling

stayed. In recent years, and very much recently this year, I have worked to let go of some of those constraints. Not to say I don't still like things a certain way, but more to say, I'm giving myself room. That might look like sleeping in on a weekend morning and forgoing the grocery trip, accepting a last-minute photoshoot at work that most definitely was not on my calendar when I checked it that morning, or even acting spontaneously with a friend. I don't have it perfectly worked out, but I can say that some of the most exciting things that have happened in my years of experience have been unplanned.

So as we all felt in the first conversation about bringing back the Flavor Awards, unsure how it'll pan out, we're just going to let go, let be, and try. I haven't studied the man enough to justify that he's a genius or anything, but I do love what Charles F. Kettering said, "I have never heard of anyone stumbling onto something sitting down." Wishing you all an exhilarating and freeing August, and Happy Reading!

Geneva Nodland Editor

TABLEOFCONTENTS

FARGO MONTHLY // AUGUST 2024

COVER STORY

Partner Content: 14 Wimmer's Diamonds 16 Drekker Brewering 20 Midco

26 FARGO MONTHLY FLAVOR AWARDS

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28 29 30 32 33 34 35 36 38 39 40 42 43 44 45 46 48

Best Appetizer Best Breakfast Order Best Burger Best Beer Best Wings Best Cocktail Best Sandwich Best Coffee Best Dessert Best Pasta Best Pizza Best Soup Best Salad Best Sushi Best Taco Best New Joint Best Overall Establishment

50 DJ 1PrettyRicky New Album Review, "PÖV" 54 Exclusive Q&A with Local YouTube Star Scott Cramer

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62 Jenny Sheets: Ode to the Humble Diner 64 Meet the Maker: Rebuild Self-Care Boutique

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Volume 14 / Issue 08

August 2024

Fargo Monthly Magazine is published 12 times a year and is free. Copies are available at more than 500 Fargo-Moorhead locations and digitally at fargomonthly.com.

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Mike Dragosavich Brady Drake Brady@SpotlightMediaFargo.com Geneva Nodland, Grant Ayers Kim Cowles Ty Betts Josiah Kopp Ashley Morken, Jenny Sheets Nick Schommer Kellen Feeney Megan Suedbeck Ben Buchanan Austin Smith Paul Hoefer Paul@SpotlightMediaFargo.com Sam Winter Sam@SpotlightMediaFargo.com Al Anderson Al@SpotlightMediaFargo.com

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10 Partner Content

Local Jeweler— Wimmer's Diamonds ESSENTIAL TIPS FROM YOUR TRUSTED,

Ever wondered how to keep your jewelry shining or how to choose pieces that truly express your unique style?

Look no further! The experts at Wimmer’s Diamonds are here to share their top 10 tips for buying, maintaining, and cherishing your precious gems. From deep cleaning to custom creations, these insider tips will ensure your jewelry doesn't just sparkle but tells your story, one brilliant piece at a time.

INSPECTIONS

REGULARLY BRING YOUR JEWELRY IN FOR A DEEP CLEAN.

"Visit us every four to six months to have your jewelry inspected for loose gemstones, worn or broken prongs, and other potential issues." - Paul, Goldsmith

"Things such as lotion, soap, body oils, and sweat can dull the sparkle of your jewelry." - Brenda, Goldsmith

REFLECT YOUR STYLE WITH YOUR JEWELRY CHOICES.

"The jewelry you wear should be a reflection of your style, vibe, and personality. Choose what fits YOU!" - Emily, Inventory Manager, Social Media Manager

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PEARLS & CHEMICALS DON'T MIX.

"Pearls do not like hairspray or perfumes.

So, when wearing pearl jewelry, be sure to put them on last when getting ready and take them off when you get home." - Liz, Registered Jeweler

REMOVE FINE JEWELRY BEFORE SWIMMING.

TRANSFORM OLD JEWELRY INTO NEW TREASURES.

"We live in lakes country so be sure to remove your fine jewelry before jumping into the cool lake water. Cool temperatures can cause your finger to shrink and your ring could slip off and fall to the bottom of the lake."

- Mike, Controller

"Make the old new again. If you have dated, worn-out jewelry that you’ll never wear again, let us help you to restyle it into something new and meaningful that you can cherish for years to come." - Aaron, Owner & Jeweler

ENGAGEMENT RINGS FOR ANY BUDGET.

CUSTOM-MADE JEWELRY JUST FOR YOU.

"When choosing an engagement ring, you can achieve the same look of a ring at many different price levels based on what you pick for the center stone—a natural diamond, lab diamond, colored gemstone, etc."

- Wendy, Registered Jeweler

"Whether it be a ring, necklace, bracelet, or earrings—if you can dream it, we can do it.

One of our specialties is custom-making jewelry."

- Tricia, Registered Jeweler

WEAR YOUR FINE JEWELRY OFTEN.

"Don’t hesitate to wear your fine jewelry on a regular basis. Your diamond and gemstone jewelry is meant to be worn and enjoyed— not kept in the safe or a drawer until you have a fancy function to attend." - Kirstin, Goldsmith

BUILD A TIMELESS JEWELRY WARDROBE.

"Look to build a jewelry wardrobe by choosing classic, timeless pieces that will represent who you are." - Deb, Jeweler

VISIT WIMMERS TODAY! www.wimmersdiamonds.com

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PARTNER CONTENT

CELEBRATE 10 YEARS OF CREATING EXPERIENCES & DESTROYING EXPECTATIONS WITH DREKKER BREWING COMPANY!

n 2014, the weirdos at Drekker started brewing up excellent beers in Fargo and have since expanded to all corners of the globe.

Considering that's pretty cool, they're throwing a party to end all parties! And it's happening September 13 and 14.

If you’re wondering what all the hype is about, we’ve got you covered. Here are 10 things to know about Drekker’s 10 year anniversary celebration!

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PARTNER CONTENT

IT’S FAMILY FRIENDLY You read that right! DrekkerFest has games, activities, and more for all ages until 7 p.m. After that, you’ll need an ID to get in.

YOUR STOMACH WILL THANK YOU They’ll have local vendors serving up tasty treats— whether it’s lunch, snacks, or a delectable dessert, as long as you’re hungry, they’ll have you covered.

IT’S A GOOD IDEA TO CARPOOL Look, the majority of this party is in the Drekker parking lot. There’s gonna be limited parking, so make it easy by sharing a ride—Mother Earth will thank you too!

OPPORTUNITIES TO GET INKED Amarok Tattoo will be there Friday and Saturday with flash sheets and even an opportunity to get some ink for free!

THIRSTY? THEY GOT YOU If there’s one thing Drekker is known for, it’s all the weird beers that rotate through the taproom and Brewhalla, and the team has been saving a bunch of new brews specifically for DrekkerFest!

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PARTNER CONTENT

MUSIC LOVERS WILL LOVE IT Regional and national artists will grace the stage with live music on Saturday night.

WEEKEND PLANS ARE SOLVED DrekkerFest isn’t limited to one day. Oh no, this party goes all weekend long! Everything kicks off with a beer drop Friday morning in preparation for a killer show by Timebomb Wrestling. Saturday opens with treats, games, and fun for the whole family, followed by a bangin’ concert to round out the night!

YOU’RE SUPPORTING LOCAL Nearly every aspect of DrekkerFest involves local talent. From the vendors offering experiences like face painting and live screen printing, to all the snacks you can dream up and more, this party keeps it close to home.

YOU CAN WIN COOL STUFF Not only are they hosting all these crazy fun events, they're giving away a ton of cool stuff! Here’s a hint: one of these prizes could get you free beer for an entire year!

IT’S FREE (MOSTLY)

Oh yeah, did we mention it was free? (Well, mostly.)

There’s no charge to enter, including Saturday night's concert. However, Friday night’s Timebomb Pro Wrestling event tickets will cost $10 for those 21 and older.

> Mark your calendars for the weekend of September 13 and 14 and come out to celebrate!

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et ready to sink your teeth into the tastiest event of the year—the Fargo Monthly Flavor Awards! This once-annual culinary extravaganza has turned up the heat on Fargo-Moorhead’s food scene once again and is back to serve up a smorgasbord of local delights.

It's a gastronomic showdown where spoons, forks, and knives are the weapons of choice, and the battlefields are plates loaded with deliciousness.

From gooey, stretchy, oh-so-cheesy pizzas to burgers that are stacked higher than Fargo's own Block 9 tower (sensationalized for editorial purposes), each category is a showcase of the best local culinary creativity. The sweets? They’re literally the cherry on top—so good, you'll need to remind yourself that licking the plate is generally frowned upon in society.

But the Fargo Monthly Flavor Awards aren’t just about who takes the cake (or the pie, or the tiramisu). It’s a celebration of community spirit and local flavor, with the public casting their votes for their favorites to make sure the awards are as much about the people as they are about the palate.

So, let's dig in!

By Geneva Nodland |

Geneva Nodland

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BEST APPETIZER

The Toasted Frog - Fried Cheesy Pickles

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I swear to you—pickles never tasted so good. Dive into the crispy world of The Toasted Frog’s Fried Cheesy Pickles. A perfect mix of tang and crunch, these fried delights are a must-try starter that sets the bar—and your expectations—sky high. If you've been a Fargonian for a few years, odds are pretty good that you've been recommended this infamous appetizer from the downtown legacy; and their reputation does not disappoint! Paired with a creamy zesty ranch dip, this starter is living on as a Fargo-Moorhead favorite!

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BEST BREAKFAST BernBaum''s - bacon, egg + cheese BernBaum

Start your morning with a classic done right at BernBaum's. Their bacon, egg, and cheese bagel is a trifecta of breakfast bliss—nestled between fresh bagels is crispy, rich bacon, the perfectly cooked fluffy egg, and melted cheese.

To help meld everything together, a flavorful cream cheese smear is layered on the bagel.

It's no wonder this is our breakfast category winner. But really, as one patron said as this photo was taken, there's really nothing on the BernBaum's menu that's not a winner!

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BEST BURGER JL Beers - JL Burger®

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A classic is a classic for a reason! The JL Burger® from JL Beers is a towering achievement of juicy, sizzling delight. Hearty meets heavenly with each bite of this grilled-to-perfection double stack, featuring seared onions and special sauce to make an explosion of delicious. Pair it with JL's classic crispy potato chips—which are hand-cut, fried, and seasoned in front of you— and, of course, a beer. Burgers are something that are done often, but not so often done well, and it's no surprise that JL Beers took home the win on this one. With a menu that features crazy creations that the community swoons over, it's nice to be reminded of a classic!

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BEST BEER

Drekker Brewing Company Saved by the Buoyancy of Citrus

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Lifting spirits and winning hearts, Drekker Brewing Company's "Saved by the Buoyancy of Citrus" has claimed the title of Best Beer at the Fargo Monthly Flavor Awards. This brew is a masterful blend of bold citrus tastes to offer a refreshing zest. It's perfect for those sunny days or when you need a little sunshine in your glass. This beer had an overwhelming amount of votes for the Flavor Awards, its citrus celebration is quite contagious to the Red River Valley it seems!

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BEST WINGS

Little Brother Korean Crispy Chicken Wings You think Red Bull gives you wings? Try downtown Fargo's Little Brother. This restaurant is a newer delight in the FM eatery scene, and they're serving up community favorites, including the Korean Crispy Chicken Wings. These wings are the most crispy, sticky, spicy spectacle around town. You can get these served with soy garlic or red spicy sauces, or, a personal favorite, with a combination of both, plus, served with white rice and a side.

Wings are another dish you can find on many a menu in town, but Little Brother serves you a plate like no other around, maybe that's what makes them the top when it comes to chicken wings in the Flavor Awards!

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BEST COCKTAIL Marge’’s Bar - Dealer Marge Dealer’’s Choice

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This Flavor Award winner is unique, and maybe that's what puts it at the top! At Marge's Bar, the Dealer's Choice is always a winning bet. This cocktail changes with each of Marge's beloved bartender's whims and always delivers a refreshing, innovative punch. Whether you're in the mood for a sweet surprise, a mellow sipper, a spicy kick, or anything else, these trusted bartenders are here for you. Maybe it's the ambiance, maybe it's Maybelline, in Fargo's coziest little bar you've probably never heard of, you can be sure of one thing—a good cocktail.

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BEST SANDWICH Brew Bird - Southern Drawl

Of all the sandwiches in the FM area, we're not too surprised a chicken delight took the crown on this one. The Southern Drawl at Brew Bird packs a flavorful punch with its downsouth charm. They're not kidding when they say funky fried chicken, it’s comfort food with a twist! Perfectly fried, dipped in a honey barbecue sauce, and topped with southern slaw, pickled red onion, white BBQ, crispy onion strings, and house bread and butter pickles, this is a funky fun time in your mouth.

What makes this extra finger-licking good (wrong chicken shack)?

This, and the rest of the establishment, can be gluten-free. Not just gluten-friendly, but gluten-free.

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BEST COFFEE Thunder Coffee - Latte

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Savor the smooth, richness of Thunder Coffee’s signature latte. Served warm or cold, it's a guaranteed welcoming cup crafted to perfection. It's the ideal morning or midday pick-meup, made with your choice of milk—we're talking choices; whole, oat, almond, or half and half—and even flavor—we're talking even more choices; brown sugar vanilla, lavender vanilla, strawberry ginger, summer spice, french toast, miel, mocha, honey, white chocolate, caramel, rose, and more. And while choices are nice, they'd be nothing without great espresso—oh yeah, Thunder Coffee has that too.

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BEST DESSERT Nichole’s Fine Pastry and Café Nichole’ Chocolate Feuilletine Cake

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You know something is good when it's voted the best two years in a row... and then again seven years later. The decadent, well-loved Chocolate Feuilletine Cake from Nichole’s Fine Pastry and Café is a third-time Flavor Awards winner, back to back in 2016 and 2017, and again this year!

This chocolate cocoa cake layered with hazelnut crunch and chocolate mousse, plus glazed in chocolate, is a luxurious blend of cocoa textures and rich flavors that melt gloriously in your mouth. It's pretty, even a little bougie with an edible gold leave on top, and tastes like opulence in every forkful.

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BEST PASTA Spaghetti Western Grandma''s Meatsauce Grandma

Spaghetti Western just celebrated its first anniversary of serving up authentic, savory dishes to the FM area this summer—and the best way to celebrate?

By plating up the most popular dish! You can travel both across the globe and back in time with Spaghetti Western’s Grandma's Meatsauce. It’s rustic, rich, and simmered to perfection, just like the Italian owner and chef's grandma used to make. The dish is served with tagliatelle pasta and American wagyu, featuring a San Marzano tomato sauce. What makes this dish an elevated experience are the standards the restaurant is known for—like the Parmigiano Reggiano in the dish—meaning the cheese comes from a particular region of Italy, contains only certain approved ingredients, and is aged at least one year and up to three years—and Pecorino Romano cheeses.

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BEST PIZZA Blackbird Woodfire Pizza Sausage Apple

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As long as pizza lives in the Red River Valley, Blackbird's Sausage Apple creation will prevail.

From Diners, Drive-Ins and Dives to the Flavor Awards, Blackbird Woodfire Pizza brings you the Sausage Apple Pizza, a delightful twist on tradition with a mix of sweet and savory toppings artfully balanced atop a perfectly charred crust. This Fargo-born classic is layered perfectly with Blackbird's beloved wood-fired crust, to the Béchamel cream sauce, then the house-made sausage, following sliced Granny Smith apple, fresh sage, parmesan cheese, and finally, topped with micro greens. The fennel spiced sausage, the nutmeggy Béchamel sauce, the sweet-tart apples—everything joins in to sing, "perfect" with every bite! No seriously... you can hear Guy Fieri's voice yelling, "Flavortown" every time one of these pizzas is cooked in the woodfire oven.

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BEST SOUP Kroll''s Diner - Knoephla Kroll

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We couldn't do the flavor awards without a Midwestern classic! You're always guaranteed to warm up with a bowl of Knoephla Soup from Kroll's Diner. This hearty, comforting soup is a regional favorite, and Kroll's serves up the favorite local rendition of it—besides your grandma's recipe of course. This dumpling delight born from German-Russian kitchens is where hearty, tradition, and just plain good meet in every bowl. I mean, with potato and dumpling cooked in a savory, creamy broth, you literally cannot go wrong. It's no surprise the bowl of lumpy yellow soup (their words not ours) took the win given people like it so much, they sell it by the bucketful!

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BEST SALAD Brew Bird - Cobb Salad

Another winner-winner-chicken-dinner for Brew Bird! The restaurant's Cobb Salad is a colorful feast for the eyes and the palate. It's packed with fresh, crisp ingredients and is dressed to impress. The bowl features crisp romaine, hot honey bacon, hard-boiled egg, blue cheese crumbles, tomato, red onion, and cucumber, plus you can add on grilled or crispy chicken. It's served with the ever-complimentary ranch and pairs quite nicely with a warm sunny day—Brew Bird doesn't promise that but can promise a sweet patio set up for it.

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BEST SUSHI Wasabi - Corona Roll

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Roll out the red carpet for the Flavor Awards top sushi roll in town! The Corona Roll at Wasabi is a masterpiece crafted for the sushi lover’s dream, combining the zest of citrus with subtle heat all rolled together. The roll features spicy tuna, avocado, and crunch topped with white tuna, thinly sliced lime, signature wasabi, and eel sauce. Each bite blends crunchy textures and explosive flavors, and oh—it's really beautiful to look at too. Whether you're a long-time fan of sushi or a curious newcomer, the Corona Roll will give you a little bit of everything, plus some extra sushi love.

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BEST TACO

Plaza Azteca - Street Tacos

This is one of the FM area's hottest spots, loved for its tableside guac, delicious margaritas, and of course, tasty, tasty tacos.

Plaza Azteca’s Street Tacos are authentic, flavorful, and packed with freshness. Chicken, steak, carnitas, or homemade chorizo topped with red onions and cilantro, paired with the sounds of sizzling plates and "ohs" and "ahs" around the table. You're promised a good meal when at Plaza, everyone knows that—so add the Street Tacos to your tab next time your out for some good food and a better time!

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BEST NEW JOINT

Uncorked Lounge

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Long anticipation leads to high expectations, and the Fargo Monthly Flavor Awards' Winner for Best New Joint in town delivered— Uncorked Lounge is the new kid on the block and is quickly becoming the go-to spot for those in the know. It’s trendy, it’s chic, and it’s waiting to be discovered and enjoyed, paired simply, with a good glass of wine.

Its modern and easy-to-use self-pour system is ahead of the curve, led by two tech-savvy, passionate individuals. The inside, with lush couches and booths, welcomes you in. You then run your credit or debit card and get a wine card in return. Find your preferred spot—maybe basking in the window light, in a curtained-off area, a cozy corner—and head to the wine tap. Grab a glass, scan your wine card, choose your pour (2, 4, or 6 ounces) from 56 tap bottles, and enjoy. Attendants will come around to grab empty glasses, and you can also order food with them. The menu features delived egg and crostini flights, hummus and cheese plates, and charcuterie and dessert boards.

When you're done, you can see yourself out, dropping your wine card off at

the front on your way out. It's far too easy to enjoy a glass, or a few, in the comfort of Uncorked, and that's by design. Owners, Joe and Jessica Medler are passionate about offering a place that has easy access for all, whether you want to take yourself out for some alone time (server included—or should we say, not included), or find a mellow spot to catch up with friends.

The space is rentable and has already gained a reputation as a great spot to host clients for business meetings, a gathering spot for book club, or serve as a girls night out for bachelorette and birthday parties.

DID YOU KNOW?

You can uncork an adventure with the wine club! For $20 a month, you'll sip your way through over 50 wines on tap, select a favorite, and you can purchase the bottle for half-off. Additionally, you'll receive discounted event tickets, 15% off food With p ric and drinks, and more—more being rangin es and po u g all a cross rs board your very own mega wine glass. , are en the possib the Learn more on their website! ilities dles

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BEST OVERALL ESTABLISHMENT

Brew Bird

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Brew Bird has soared to the top as the winner of Best Overall Establishment in the Fargo Monthly Flavor Awards. The restaurant is a treasure in the local culinary scene, situated in a transformed retro tow truck station on the edge of downtown Fargo. The menu is an ode to foodie creativity, not only offering classics with gluten-free versions—without compromising on taste or texture—but also pushing past what you think you know about a typical chicken shack.

Pulling up and walking into Brew Bird is a joy in and of itself. You're immediately greeted by a vibrant, eclectic vibe that's both welcoming and whimsical. It gives the fun and funky spirit of the place, with still a whisper of homey auras surrounding you. The off-white wall tiles, warmtoned wooden seating, giant glass garage door, and illuminated neon sign create a space you don't want to leave. Plus, you're guaranteed a funky, classic sing-a-long to be playing in the background of your g t thin , s meal. e b n e

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We know environment is very important when it comes to a restaurant, but we also

know you're reading this because it's called the Flavor Awards, not the Vibes Awards (is that a good idea?)—so, let's talk food.

The chefs of Brew Bird have meticulously crafted a menu that caters to both tastes and needs—from meat lovers to vegans to those with gluten sensitivities. Their innovative approach is seen in their focus on using fresh, quality ingredients and embracing a "no-shortcuts" philosophy in the kitchen.

Not only will you find just plain good chicken on the menu, but inventive items like the Flyin' East (gochujang glazed chicken) or the Thai'd and True (pad thai sauce dipped chicken) Sandwiches. Plus, it doesn't stop at sandwiches, their sides are widely popular as well.

We have to throw a personal recommendation here—if you haven't before, do yourself a favor and order the OMG Sprouts. They're flash-fried brussel sprouts with parmesan and Brew Bird's honey mustard sauce, and they're mouthwatering.

Winning hearts and appetites across Fargo, we and the voters are officially calling Brew Bird, clucking fantastic.

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By Grant Ayers Photos Submitted by 1PrettyRicky

Richard Pallay, also known as "1PrettyRicky" Photo by Geneva Nodland

DJ 1PrettyRicky’s "PÖV" Visual Mixtape 50 | AUGUST 2024 | FARGOMONTHLY.COM

PÖV Tracklist First Person

Fargo Monthly is thrilled to put a spotlight on local DJ 1PrettyRicky's innovative new visual mixtape, "PÖV." The latest cutting-edge project from 1PrettyRicky blends both auditory and visual experiences into a single, cohesive journey, redefining the traditional "mixtape" format that we've all known for decades. Making use of the power of AI through neural frames, an AI animation generator, 1PrettyRicky has created a dynamic and visually stunning interpretation of well-known tracks, offering fans a fresh and engaging perspective while keeping the good vibes going.

The mixtape project is designed as a "multisensory adventure," according to DJ 1PrettyRicky, blending a wide range of musical genres with truly captivating visuals. PÖV is divided into three differing perspectives—first, second, and third person—each providing a unique viewpoint on the musical journey.

1PrettyRicky partnered with neural frames, an AI animation generator, to bring this vision to life. This advanced AI model uses tools like Stable Diffusion to convert text prompts into fluid motion content, creating a mesmerizing video experience.

Midsection (Instrumental) KAYTRANADA Breathe Deeper - Tame Impala Be Sweet - Japanese Breakfast Rose Pink Cadillac (LARRY PINK THE HUMAN Remix) - Dope Lemon Chanel (WES WAX Remix) Frank Ocean Your Love (Déjà Vu) - Glass Animals OK - Wallows Electric Feel (daaliah flip) - MGMT Photo ID (Free Nationals Remix) Remi Wolf Tonight (Rampue Remix) RÜFÜS DU SOL Doses & Mimosas (Alex Mallios when love hits the sun Remix) - Cherub Darling - Esbe Turn On Some Marvin - Stro Elliot Patrice's Joint - IAMNOBODI So We Won't Forget - Khruangbin Birch Tree - FOALS Temptations - Jitwam Lose My Cool (Franc Moody Remix) Amber Mark Vanille fraise - L'Impératrice Peaceful Life - Guts feat. Lorine Chia Sunny - Biig Piig Beat 54 - Jungle Feel Your Weight - Rhye One More Night - Michael Kiwanuka

What is Stable Diffusion?

Stable Diffusion is an artificial neural network that has seen over 2.7 billion images, allowing neural frames to create one-of-a-kind visuals.

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How does neural frames text-tovideo work? neural frames AI animation generator takes words as inputs—or prompts—which an AI will convert to motion content.

PÖV Tracklist Second Person Dépaysant - Vallès SOULACOASTA - Close Counters New Horizon - Moods Don't Give It Up - Aaries Monday's Generation - Stro Elliot Mumbo Sugar - Arc De Soleil Too Good - Arlo Parks Pretty Boys - Paul McCartney feat.

Khruangbin teardrops - NEIL FRANCES

Meet 1PrettyRicky

Richard Pallay, professionally known as 1PrettyRicky, was born and raised in Los Angeles, CA, and is based in Fargo, ND. With a bachelor's degree in business management and expertise as a DJ since 2013, he owns WEAREONE, a DJ collective and social agency. WEAREONE has collaborated with more than 60 partners nationally and specializes in corporate events, conference entertainment, clubs, and festivals.

"I created 'PÖV' as a visual mixtape to be a multi-sensory adventure, fusing auditory and visual elements with a mix of electronic, indie, and soul genres," Ricky said. "I crafted it to be a journey shared from the point of view of three perspectives.

To capture the visual component, I partnered with neural frames to give each 'person' their own interpretation of the journey."

Ricky used unique prompts created by himself, WEAREONE, and neural frames to craft a "dynamic and unprecedented" video creation.

The tracklist for "PÖV" includes a diverse selection of songs, from KAYTRANADA's "Midsection (Instrumental)" to Michael Kiwanuka's "One More Night," each uniquely reimagined through the lens of AIgenerated visuals. The collaboration with neural frames has allowed 1PrettyRicky to explore new creative territories, both for himself and for the music industry at large, resulting in a visually rich and immersive experience for the audience.

"This mixtape was definitely different from previous releases I’ve done, but I am hopeful that the technology and direction make it compelling. Trusting the visual component to neural frames and AI was interesting. I have not experimented with anything this detailed before, and I love that my prompts were able to make 'PÖV' what it is," he said.

One standout feature of the visual mixtape's creation for 1PrettyRicky is the use of "Pimp My Prompt," a nostalgic nod to the MTV show "Pimp

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My Ride" that uses a similar font. This added a playful and familiar element to the project for him.

"That nod to nostalgia gets me every time," Ricky said. Creative touches like these, combined with sophisticated AI animation, make "PÖV" a unique and memorable experience.

"PÖV" is available for purchase as an MP3 player or DVD, ensuring that fans can keep this piece of art forever, unrestricted by streaming service limitations.

"Since my son was born, I have been in this headspace this past year about ownership and legacy, and I have been more intentional about what I plan to leave behind for him when I pass on," Ricky said. "I decided to take that same approach with this mixtape, with its legacy to be something that my fans can ‘own.'

No limitations to streaming service policies, data storage, or any other restrictions that I could think of. If you bought this mixtape, it’s yours to keep forever. My hope is you’ll listen and/or watch it now and later on, and if you so choose, maybe you’ll pass it on to someone else."

PÖV Tracklist Third Person

For fans of innovative music and visual art looking for something new and unique, 1PrettyRicky's "PÖV" is a must-experience. It represents the power of technology in expanding the boundaries of an artist's creative expression. Whether you're watching the stunning visuals or just listening to the reimagined tracks, "PÖV" promises a captivating journey through sight and sound.

The P​Ö​V audio experience can be streamed on SoundCloud here:

DJ 1PrettyRicky | djprettyricky.com | /1PrettyRicky | @1PrettyRicky

| @1PrettyRicky | 1PrettyRicky | @OnePrettyRicky

The visual mixtape can be purchased here:

Everything Eventually Ends L’Impératrice feat. Rejjie Snow Jet Black (Instrumental) - Anderson .Paak Dang! - Mac Miller feat. Anderson .Paak Some - Steve Lacy Tieduprightnow - Parcels The Weekend (Funk Wav Remix) - SZA Cranes in the Sky - Solange Keeping Me Under - Two Another Harvest Moon - Poolside Profite (Kazy Lambist Remix) - Moi Je Lesson 1 - L'Equipe du Son Mon Bain (Dim Sum Remix) - Où sont les filles ?

Château Perdu (Michael Garçon Remix) Cléa Vincent My Lady (Todd Terje Tangoterje Edit) The Crusaders Strawberry Letter 23 (Dr. Packer Extended Remix) - Russell Small & DNO P Golden (KAYTRANADA's Life Living Edition) - Jill Scott Nobody Else (Club Edit) - Full Crate & Mar Somebody Else - Tensnake feat.

Boy Matthews Tell Me (Qrion Remix) - Giraffage Houdini - Foster The People The Ghost Inside - Broken Bells Midsection - KAYTRANADA feat.

Pharrell Williams 53

By Brady Drake Photo by Geneva Nodland

Local YouTube Star Scott Cramer is Going Viral and Staying Grounded

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With 892k subscribers and over 110,000,000 views, Scott Cramer is one of the biggest local YouTubers.

And unlike most who currently create content for a living, he knew he wanted to do this all along.

We were lucky enough to sit down with Cramer, who was born in Kindred, ND, and graduated from MSUM, for an exclusive interview.

So, what do you remember about the first YouTube video you made?

We used to make videos on my family's home video camera. We made a bunch of them before I ever posted anything to YouTube. The first YouTube video I posted was a rip-off of a Ryan Higa video when I was around 12 years old.

We did that for about two or three years—just doing different versions of what other YouTubers were doing because we were just kids. Then, I started figuring out some of my own stuff but I stopped completely when I got to high school.

I stopped because it was kind of lame at the time. Nobody was doing YouTube as a job back then and

kids would pull up my videos in the computer lab—it was embarrassing.

They weren't making fun of me or anything—I just, even now, don't like being around people who are watching or talking about what I do.

It's funny because my job is very public, but I hate the attention being on me. So I stopped because people were talking about it at all. Not that they were doing it negatively, but just because they were like talking about it all.

However, I always had the idea that this is what I was going to be doing some day. The first YouTubers came about around like 2007 or 2008 when I started wanting to do it. I saw these people making stuff so I realized there must be something to it. It felt like watching TV and I knew people

on TV were doing television as a job so I thought that people must be making money. I didn't learn until much later that nobody was making any money at that time.

When I got to high school, people were starting to YouTube as a real job, but it didn't work for me in the past so I didn't do it. It was the same song and dance early in college—it was too embarrassing to do.

When did you start back up again?

I started college at Concordia College and transferred to MSUM after my sophomore year. I started exploring it then because it felt like I was around a fresh group of people who didn't know who I was.

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When did you start to gain traction?

It was kind of in two different places. I did a video about running the Fargo Marathon without training for it in 2017. I posted it to just my personal Facebook page and it got like 100,000 views or something and everyone locally knew about it. I did an interview with Froggy on the radio station.

And I did an interview with a Minneapolis TV news station—I just did a bunch of random stuff like that.

I also posted it to my YouTube channel, but it didn't really do anything over there. So, I had gained this Facebook following and it was great because I thought I could start sharing my YouTube videos to Facebook and pull people to YouTube. But it doesn't really work like that because there are only so many people that are on your Facebook page—like 300 friends, so they can't really make a difference.

So I was posting YouTube videos for a few months, and then in November of 2017—that same year—I posted a YouTube video that took off, and then everything I had posted before that kind of trickled down. So, November of 2017 was when I realized this was a real thing that could actually happen.

The video was more of a commentary thing so, after that video, I put more of an emphasis on doing the commentary stuff.

The first couple of years were really a roller coaster. I'd post one video and it'd get 1,000 views and then another one would get 300,000 or 1 million. It took awhile before it became a consistent thing.

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When were you able to start supporting yourself with YouTube?

I think in the beginning of 2019. I moved out of my apartment and moved back in with my parents for a few months as a buffer before me and my wife moved in together. So, I was living with my parents for like three months and working a lowpaying job after college and I was pumping out videos nonstop. I was posting a video and a song every week. At that time, I started making as much money with YouTube as I was making at work. So, I kept that going for awhile and then quit my job in the summer of 2020 because I was making triple what I was making at my job doing YouTube and I enjoyed it more.

Where was most of that money coming from at that time?

Most of what I was doing at that time was from ad revenue and I had a tiny bit of merch. At the time, I was doing sponsorship stuff, but I was kind of handling it all myself, and I didn't know how to do that. I had to negotiate with brands and do all of the contract stuff. I was doing that myself up until probably the start of 2020. And then somebody approached me who said they'd do it for us. He's still the same guy that I work with now, who handles all of the negotiations and contract stuff.

When did you start doing merch?

I started doing merch really early on—like before anyone cared about it. It was probably early 2018. But, I started doing it more intentionally in 2020 and 2021 when I started doing this full time. Now, it's more of a piece of the pie for my income.

Do you remember the first time you saw someone wearing your merch that you didn't know?

I remember the first one of my friends saw somebody in public wearing a piece of merch—they took

a picture and sent it to me, which is a little creepy, but it was cool.

I don't know if I've ever actually bumped into somebody wearing my merch, but I've bumped into people who tell me they watch my videos.

I've always thought that there's a sweet spot you can be at where you can do this comfortably as a career without being truly famous and having all of the pitfalls that come with that—the constant ridicule, people constantly judging every single move you make. You can't do or say anything. I don't have to really deal with any of that—I'm in a really great sweet spot, which is definitely a blessing.

I have friends who are in the higher tier celebrities who do things like stop posting on Instagram because it's too stressful dealing with all of the ridicule and people's opinions about everything you do.

I know your videos mostly focus on commentary, do you ever stray away from that?

I do some stuff that's almost more of a vlog. I did a video recently where I did a road trip out to western North Dakota to see this roadside attraction called the enchanted highway. There were still parts of the video where I would cut back to where I was sitting at my desk talking to the camera doing narration, but I was doing commentary about my own experience.

A lot of other commentary is about movies or TV shows or whatever. But I've been breaking away from talking about pop culture a lot lately.

It allows me to be a little less formulaic, but I do supplement with commentary videos because I know they will do well.

The next video is a sort of documentary-style video about the painted bison around town, which is exciting.

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Are there any dream projects you have?

humor from Andy Sandberg. College Humor was an old YouTube channel that I pulled a lot from as well.

No, I don't plan out any further than a year ahead. I have the whole year planned out though. I know week by week what I'm going to do. I know what topics I'm going to do and I have bullet points and research done a year in advance for everything I do.

Did you have any other creative outlets while you were in high school?

What is your favorite thing about making videos?

My favorite part is the most stressful part, which is sharing it with people.

I love making the stuff—it's so much fun. But if I made it, and just hid it away on a hard drive somewhere, I didn't complete the task. The reward is getting it out there for people to see it.

Growing up, was there anyone in your family or anyone around you doing video?

No, no one else was doing video stuff. But now, it feels like everybody I bump into is doing some kind of video.

I had to learn from other YouTubers.

That's why, early on, I was emulating a lot of other YouTubers and what they did. And I pulled a lot of my

No, I was really sports-heavy. The only creative thing I can think of is class projects. If we had to write a report on a book we were reading in English class, I would always ask if I could make a video for it instead.

Every teacher was so supportive of it. I could check one of the flip cameras out from the library and edit it on the Mac in the library.

I also helped out with the yearbook, but that's about it.

Why stay local?

Early on, right after I had a video blow up for the first time, I got it in my head that I was going to move to LA and be an entertainer. But I didn't because my family is here and slowly that desire faded away because I realized I don't have to be anywhere else—I can do this from anywhere, which is why this is one of the greatest jobs. My wife and I are raising two kids now and we're

able to just go on walks all the time, go to the park, and we don't have to worry about crazy traffic or anything like that?

What are your favorite places around the area?

Golf is great anywhere around here, but my go to courses are Maple River—it's beautiful, I love going there—and the course in Leonard, ND. Golfing is great, it's my absolute favorite thing to do—it's harder now with two kids because I feel immense guilt leaving them behind with my wife for three or four hours.

When it comes to work I love doing the classic thing where I go and sit in a coffee shop. It's calming and when I'm home, I feel like I can't get a lot done.

Do you have favorite coffee shops?

I love Thunder Coffee in West Fargo—I go there as often as I can. The owner is awesome, the atmosphere is so good, and they have bright window bright windows.

I also like going to Moxie Java in West Fargo.

Support | @ScottCramer | @scottcramerslife | strugglrshop.com | @ScottsTOL | /ScottsTOL 60 | AUGUST 2024 | FARGOMONTHLY.COM

Ode to the

Meet Jenny Sheets!

Jenny Sheets has split her life between the Fargo-Moorhead area and Montana, which means she knows I-94 far too well and exactly how far she can stretch the gas tank until running out (the off-ramp to Beach, ND, to be exact.) She currently lives in Moorhead, MN with her husband and three-year-old son, Henry Danger. She's trying to adopt a puppy but needs to convince her husband that it's as good an idea as having a baby during the pandemic.

Each month, Jenny will bring her perspective to Fargo Monthly on a meandering topic of her choosing: childhood memories, Fargo favorites, a nagging gripe, illogical opinions, something from a dream, new obsessions, or all of the above at the same time. If you want to praise her writing and quick wit, you can find her in person trail running by the river, biking, stuffing her face at BernBaum's, or sipping beers on a patio.

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Humble Diner Jenny talks the humbling experience of a $10 breakfast On a food scale from picky eater, to eater-of-everything, to foodie, I might tip the scale to total food snob. I love raw oysters, black truffles, garden fresh tomatoes, and elk steaks cooked over a campfire. Before you scoff, don’t hate just yet: I also love greasy cheese pizza, jalapeno poppers (who doesn’t), and my god, I can devour a corn dog. I don’t need fancy—but it has to be Good.

While traveling, I am the least fun food date because I refuse to wander into an unvetted establishment and take a chance on unknown quality. I must first thoroughly read the menu, observe the patrons coming and going (do they look pleasantly satisfied or do they have the meat sweats?), attempt to scour the web for reviews, and even chat with the chef if they’ll let me.

I told you: I’m the least fun.

But if you let me choose, despite our hunger pangs and the fact that we’ve walked 12 miles in the blistering sun, I guarantee I will find us delicious, memorable food from a Michelin-starred restaurant, food truck, or a pop-up stand in a dead-end alley. By this point, my husband and son have staved off hunger with an array of gas station food, but when we all take our first bites of heavily researched and completely vetted food, everyone is happy.

I tell you all of this because I recently acted completely out of character and made a spontaneous breakfast pilgrimage with my son one fine summer morning. Left without preschool over the Fourth of July, and with my husband away for work, I wanted to plan a fun outing with Mr. Henry Danger. I considered the hipster spots downtown and the swanky coffee shops with $10 lattes, but I wasn't in the mood to talk to anyone or wonder if my outfit was "downtown brunchy" enough. I just wanted breakfast. And then, like a sunny-side-up divine intervention, I got a craving for the classic no-frills diner and remembered that we were

only two blocks from the beacon of diner light: the Village Inn. We approached the restaurant from the employee entrance since we were on foot.

Pedestrian access to the restaurant gets a failing grade, however, our moods were boosted as soon as we walked in the door.

Unlike some

restaurants where we have to wave our arms for ten minutes before a host will even roll their eyes at us, here we were quickly greeted by a woman with a big smile and bright eyes. She led us to a table by the window and brought Henry crayons and an activity sheet. He couldn’t believe his luck at four brand new crayons, all to himself. Our server, Cassy, was friendly, kind, and extremely prompt.

She told us she was an elementary school teacher and worked at the restaurant during the summer, which explained her organization and friendliness. I ordered a coffee and Henry squealed in delight when I said he could get chocolate milk.

The menu evoked nostalgia as I scanned familiar options found at so many classic American diners: omelets, pancakes, waffles, hash browns, biscuits and gravy, and pies. So many pies. Henry, too young to read, loved the pictures of items he could choose from on the kid’s menu. Cassy returned with our drinks as we were ready to

order. I am one to drink my coffee black, but I must confess that I ordered cream on the side because I was skeptical about the quality.

However, let me tell you, that cream went untouched. At 8 a.m. that morning, the Village Inn coffee hit the spot. Henry picked out eggs, bacon, toast, and fruit. I ordered the “VIB: Very Important Breakfast” special, where you got to choose an array of items for one low price.

I ordered two eggs, homestyle potatoes, a waffle, and fruit. And get this: between 6-9 a.m., it costs $8.

I’m sorry, what? Eight. Dollars.

Henry and I caught up on current events, like if the red or green monster truck was better, and the status of the red squirrel stealing bird seed in the backyard. While he colored I watched the other patrons as they enjoyed their morning meals. If I could guess, I’d say the average age was 72. And that average included Henry at age 3.

But I loved it. There was a calmness to the room; a contentment without pretension and the “who’s watching whom” culture often found at more hip foodie joints.

In less than ten minutes our table was covered in steaming eggs, crispy potatoes, and aromatic bacon ready to be devoured. I have always been a firm believer that your mood and surroundings impact the taste and experience of food. About ten years ago, after walking all day in Vietnam, my husband and I were lost in a part of town with no

restaurants.

There were lamp stores and entire blocks devoted to picture frames and plumbing supplies, but absolutely no food.

And then all of a sudden we turned down an alley filled with food vendors cooking on the dusty street. The most delicious smells wafted up and, without reading a single Google review, we sat down on low plastic chairs and pointed to whatever was in the first pot we saw. A mix of hunger, excitement, wonder, and the adrenaline that comes with travel, made that one of the best meals we’ve ever had.

Not to mention it was cooked to perfection in a pot that looked like it had been passed down for generations. When Henry and I took our first few bites at the diner and he approved with a resounding “yum!” I didn’t know if it was the quality of the food, the wonderful service, or having a spontaneous date with my son, but the Village Inn breakfast that morning checked all of the boxes. We left with a few waves to nearby seniors smiling at Henry, our bellies satisfied, and, since kids eat free, we did it all for $10 plus tip.

It’s nice to know that even I, a food snob and cynic, can still find joy in the most unassuming places. Two blocks away. And for only $10!

Plus tip.

Always tip your servers, especially Cassy.

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MAKER MAKER

Rebuild Self-Care Boutique

Meet The

By Ashley Morken, Owner, Unglued Photos provided by Ashley Morken

W

hen you aren’t finding what you are looking for you might just need to create it yourself—which is exactly what Jess of Rebuild Self-Care Boutique did! We met Jess at a Brewhalla Makers Market and love the variety carried in this tea-based boutique.

Read more about this handcrafted maker you’ll find at local markets and beyond below!

Tell us a bit about yourself.

My name is Jess. During the day I'm a virtual banker in credit card customer service. I practice Taekwondo and frequently compete in tournaments. When I can make time for it, I enjoy hiking and exploring state and national parks. On other weekends, I spend time at my husband's disc golf tournaments or local vendor shows. I am a proud sponsor of two tournaments (with potential for more) as I find supporting activities that keep people active important.

How did you get started with your business Rebuild Self-care Boutique?

I opened my business at the beginning of 2022 when I wanted to share products I used frequently with other people. I started blending my own teas because I could never find exactly what I wanted in the store. I learned how

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to dehydrate fruit from my grandmother when I was young and started thinking up new blends that would capture "grandma's baking" and the benefits of tea. I source as much as possible from local farmers markets or local farms. And this year, I've even started growing some of my own ingredients in my garden.

What are your personal favorite items/ flavors you've created so far?

Since the ingredients are seasonal, many flavors are also seasonal. I also enjoy making unique flavors for events. For example, I'll blend Apple Cinnamon Roll Irish Breakfast Tea specifically for the Apple Harvest Festival in the fall. In the spring, I blend Spiced Watermelon Tea to kick off summer. Then, in the fall, I find the best pumpkin and make a variety of Pumpkin Teas. This started as Pumpkin Chai but last year expanded to include Pumpkin Chamomile, Apple Pumpkin Irish Breakfast Tea, and Smoked Pumpkin.

The Pumpkin Teas are hands down my best sellers and my absolute favorites.

You have a few other types of items available on your online shop that complement your own products so well! Tell us about them.

I order the soaks, salt soaps, and candles wholesale from a small business called Harvest Soaps in Huron, SD. The salt soaps were custom-designed and unique to Rebuild Self-Care Boutique. Although I don't personally handcraft these products, I enjoy collaborating on scent blends and creating custom labels. The background on the Cedar Creek label is actually a picture from the disc golf course that hosts a tournament I'm a sponsor for. The salt in the soap helps give it a scrubby feeling. I wanted to have the benefits of a salt soak that I could use in the shower.

The candles are usually a seasonal scent and a garnish to complete the "self-care experience."

What is something you've enjoyed the most about doing this handcrafted business?

What I enjoy most about my business is brainstorming new unique flavors and designing my packaging, especially when I can incorporate actual photos of the ingredients used. I'm also enjoying the adventure of growing more of my own ingredients. This year, I started pumpkins and have a Chamomile and Hibiscus bush. And my proudest moments are when customers return and tell me they loved my teas and either want to restock or try something new.

What is the most challenging thing?

The most challenging thing for me is finding time for everything I'd like to do!

I've learned to manage this by setting goals for myself that also double as boundaries so I don't burn myself out.

What is one craft or art medium you haven't really dabbled in yet that you want to try someday?

Something I would like to learn is more about gardening and canning food. I've grown a lot of fruits and vegetables this summer and I'm proud of how well my plants are doing! As fall rolls around, I want to dabble in canning to preserve some of my produce so I can enjoy the fruits of my hard work all year.

What is a word that best describes you?

A word that describes me is adaptable.

As comfortable as the status quo is, I've found that success comes from finding what works in the current environment and trying new things that fit into my reality. | rebuildselfcareboutique.com | /rebuildselfcareboutique | @rebuildselfcare