FARGO — Mack Traynor hopes agricultural byproducts, such as wheat straw, will someday be considered a cash crop. Traynor, who was born and raised in Fargo, is CEO of Ultra Green Packaging, a Plymouth, Minn.-based company that buys those byproducts from farmers and turns them into eco-friendly pizza boxes, takeout containers and other paper-like products. The company converted the former Noodles by Leonardo pasta plant in 2012 into a manufacturing plant in Devils Lake and began limited production there in early 2013.
FARGO — Horseback riding was an important part of growing up for the Speikermeier sisters. Paul and Ardys Spiekermeier’s daughters, Ann Geiszler, Mary Bartholomay, Polly Lindemann and Beth Lange, spent hours exploring with their horses, riding in parades and sneaking out of the house for midnight rides. “It made for a lot of good memories,” said Bartholomay, 64, of Fargo. They said riding together helped form a bond between them that’s lasted into adulthood.
FARGO – Now that North Dakota has its first case of the porcine epidemic diarrhea virus, pork producers, exhibitors and pig transporters are making some changes.
FARGO — Kristen Burbank worked in the financial industry for nine years. The 32-year-old lived in Minneapolis with a corporate job that paid well. But she gave it up to spend more time with her daughter and teach yoga. “The company was good, and I really believed in their mission,” she said. “It’s just, the environment got a litte different around the recession.
FARGO — North Dakota State University researcher Eric Berg says beef’s reputation as being unhealthy is likely undeserved. Berg, a meat scientist and professor in the Department of Animal Sciences, has been studying the role beef plays in our diets. Using pigs, because they’re omnivores like humans and their bodies react to food in similar ways, he recently found that even when pigs ate more calories on a diet of ground beef with 35 percent fat than pigs eating a diet of corn, soybean meal and corn oil (a diet he says is equivalent to a person’s recommended daily allowance), the pigs eating
FARGO -- Georgia Grinaker used to live on a farm and would often prepare meals for a number of people. But now that it’s just her and her husband, Grinaker says cooking is more of a challenge. “It’s harder to cook for two than it is for 10,” she said. Providing balanced meals for only two people means there are a lot more leftovers in the refrigerator, and the 85-year-old Fargo woman says she and her 95-year-old husband, Gordon, get tired of eating the same thing over and over again. Beyond that, their dietary needs have changed.
FARGO — There was a time not long ago when Danie Remmick couldn’t even bring herself to shower more than once a week. “It was just one more thing to...