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Twin Cities Carifest began as a grass-roots celebration of the Caribbean cultural heritage in 1994. Carifest has grown to provide festival-goers of all ages and backgrounds the ultimate arts fusion experience featuring: colorful Caribbean flair, danceable live calypso and reggae beats, vibrant parade costumes and more. Each element is as diverse as the islands themselves.

Jerk. In its various forms.

Jerk. In its various forms.

Minnesota Hindu Dharmic Sabha Vishnu Mandir fundraising sale.

Hindu Dharmic Sabha Vishnu Mandir fundraising sale.

Hindu cuisine prepared by the Guyanese community.

Hindu cuisine prepared by the Guyanese community.

Fermentation party: Ginger Ale & Sauerkraut.

Fermentation party: Ginger Ale & Sauerkraut.

Homemade kale chips. One of the healtheist snack alive!

Homemade kale chips. One of the healthiest snack alive!

Homemade buckwheat flax bread. Gluten free.

Homemade buckwheat flax bread. Gluten free.

Pop-up Birchwood Café at Verdant Tea serves a fusion of American soul food and delicate Chinese cuisine. The result is certainly intriguing, although at times slightly too subtle, at least for my tongue sensors.

Chinese-style Crepe. Buckwheat & egg crepe with shiitake mushrooms, black bean paste, romaine, pickled root vegetables, cilantro & fried potato crispies.

Chinese-style Crepe.

Interestingly tasting fusion buckwheat & egg crepe with shiitake mushrooms, black bean paste, romaine, pickled root vegetables, cilantro & fried potato crispies.

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Birchwood Savory Waffle.

Divine sweet potato, brown rice & kale buttermilk waffle topped with kumquat honey preserves, cilantro butter, pistachios, sunny side up egg, bacon lardoons & green tea powdered sugar.
Served with Sambal maple syrup.

Get yourself pickled.

Get yourself pickled at Rye Deli.

Minneapolis’ only Jewish Deli. Hard to believe in the land of the Frozen Chosen but true.

House rye sandwich.

House rye sandwich.

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Rather insipid soor (soft cornmeal), well spiced goat meat & basbaas (a green hot sauce made of lime, chili, & coriander).

Minneapolis has the highest Somali population in the U.S. Numerous restaurants are spread all over the city, most of them rather little snack bars than restaurants (like Hamdi).

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Hamdi, one of Mpls’ hotspots of Somali cuisine.

Somali cuisine varies from region to region and is a fusion of Somali, Ethiopian, Yemeni, Persian, Turkish, Indian and Italian culinary influences.

The meal is often an elaborated main dish of, believe it or not, pasta (baasto) or rice (bariis). Beyond the many styles of stew (maraq), rice is also served with meat and/or banana on the side. Another side, the soft cornmeal referred to as soor, is mashed with fresh milk, butter and sugar.

Very attractively visual menu.

Very attractively visual menu.

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Rice (bariis) spiced with cumin, cardamom, and other spices. Much better than the soor.

Sandra is the only woman in the restaurant but feels comfortable.

Sandra is the only woman in the restaurant but feels comfortable.

Potato pyrohy with onions and sour cream.

Potato pyrohy with onions and sour cream.

Dumplings are a part of many ethnic food traditions, the pierogi of Poland and the pyrohy in Ukrainian.

The folding keeps their fingers agile.

The folding keeps their fingers agile.

More than two dozen other volunteers were mixing, rolling, filling, pinching and boiling the dumplings recently in the school cafeteria and kitchen at St. Constantine Ukrainian Catholic Church in northeast Minneapolis.

Sauerkraut filling division.

Sauerkraut filling division.

“Cost effective, easy to make, fills the tummy, all those good things,” says Nadia Doroschak.

The dumplings look like ravioli, a two and half inch circle of dough that Maria Iwonoch folds over the filling. “Potatoes, cheese, onions, butter together,” she says.

Very systematic ad organized.

Very systematic ad organized.

Pierogi or pyrohy production begins early every Friday morning at the church. It’s been that way for nearly 40 years now. Dough maker Larry Bell pours ingredients into the bowl of a huge commercial kitchen-sized electric mixer.

“The trick is to add just enough flour that you get good dough and not too much…”

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These old ladies came from the Ukraine in the 1950s.

These old ladies came from the Ukraine in the 1950s.

One of the few men in this collective cooking action.

One of the few men in this collective cooking action.

Everyone is a volunteer.

Everyone is a volunteer.

Every Friday during the fall, winter and spring months, volunteers gather to make delectable pyrohy (boiled dumplings). These traditional delicacies are filled with potato or sauerkraut.

December 20, 2013 Special! One day only, pyrohy with prune filling will be available!

Pyrohy Sales

Pyrohy are sold every Friday from 11 a.m. to 1 p.m. in the St Constantine’s school, except during summer months. You can eat in or take out.

For information, call 612-378-9833.

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Hamtramck was originally settled by German farmers, but Polish immigrants flooded into the area when the Dodge Brothers plant opened in 1914.

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Polish bakery in Hamtramck.

Hamtramck flourished from 1910 to 1920 as thousands of European immigrants, particularly Poles, were attracted by the growing automobile industry. The city has grown increasingly ethnically diverse but still bears many reminders of its Polish ancestry in family names, street names and businesses.

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