Located in Rapid City, South Dakota, Bokujo Ramen is the inspired creation of Food Network chef Justin Warner and Brooke Sweeten, who brought their New York-and-Japan culinary expertise to the restaurant. The restaurant focuses on Japanese ramen traditions while incorporating local ingredients such as bison and South Dakota produce. Bokujo’s menu features a variety of ramen styles, including tonkotsu, miso, and seasonal specials. I ordered the Bison Bun - Roasted Bison, Cabbage, Wasabi Mayo; and the Bison Bone Ramen - Bison Brisket, mixed greens, soy egg, sunflower, scallions. While the flavor of the bun was appreciated, the bun’s texture and presentation could use some refinement. The ramen was a bit gamey, and even with the broth, a bit dry. Interesting concept, eh execution. Grade: B

Founded in 2015, Grazers was born from a vision to “recreate fast food” by focusing on speed, freshness, and flavor. Grazers specializes in freshly prepared, never frozen burgers made right in front of hungry customers—“always fast and fresh,” as they put it. They offer a range of options from classic cheeseburgers to creative gourmet builds like the Stuffed Cow Burger (a half-pound beef patty stuffed with bacon, cheese, and veggies) or the spicy Ghost Town Burger. They also offer a local favorite, the Skull Creek Bison Burger, featuring Wyoming-produced bison with mushrooms, bacon, Swiss cheese, and horseradish sauce. Bison’s low-fat profile demands precise cooking to preserve juiciness. Overlooking this can easily lead to a burger that’s “fine,” but not memorable. The breading had a decent crunch, yet the flavor was pretty plain—missing the punch of seasoning that could have made them pop. A little more spice in the batter would have taken them from just okay to really enjoyable. Doc was a version of Dr. Pepper, which wasn't bad. Every so often, I really enjoy a Dr. Pepper. The cola and cherry, plus licorice, amaretto, almond, and vanilla, is A+. Grade: B

The West Virginia Cupcake Festival returned to Hurricane this weekend and brought out cupcake, vendors, food trucks and more. There were plenty of new-to-me cupcake makers like Bentley Cupcakes, Cakes by Meagan, Christal's Kitchen, The Cupcake Ranch, Betti's Sweet Treats and more. I tried Batters Up Cupcakes & Cakes' pineapple upside down cupcake, which was more just like the cupcake top. It was like a poppable little bite of sweet deliciousness. I also stopped at Sweet Bliss Bakery, where I purchased a brownie and pepperoni roll. The fudgey brownie was the best kind, and the pepperoni roll wasn't bad.

The Second Annual Jam Off was held at Capitol Market today, featuring nearly two dozen different jams, jellies and marmalades. Contestants included: Laura McComas, Up the Holler Goods, Knorrsgaard Jams, Homemade by Londa, Homemade by GiGi, JarHead Farms, Therese Blair and Dreama Viars. Hosted by Liz Martin LLC, the event raised $3,000 raised for Make a Wish West Virginia (the “Organization”), a non-profit organization dedicated to making wishes come true for children diagnosed with critical illnesses. Founded by Elizabeth Martin in 2023 and previously hosted by Tudor’s Biscuit World in celebration of its 25-year partnership with the organization, the event’s return marked the company’s first fundraiser and aimed to celebrate Appalachian heritage by supporting and highlighting local jam and jelly makers. In total, the 2025 Jam Off featured 23 different jams, jellies, and preserves from local amateur and commercial artisans throughout the state of West Virginia and bordering area of Ohio, a live musical performance by West Virginia country-rock artist, Brandon Laxton, and a silent auction containing local West Virginia goods including a jam and jelly gift basket consisting of jams and jellies showcased during the event. Public tasting tickets were sold as a part of the Event to allow guests to taste and vote on their favorite flavors with t-shirts and water also available for purchase. During the event, an official judge’s panel featuring Hannah Cline, WCHS TV anchor and former wish child, Steven Kieth, the Food Guy, and yours truly awarded first place to amateur contestant Stacy Holstine AKA Homemade by GiGi (Charleston, WV) for her GiGi’s Christmas Jam entry and commercial contestant Whitney Bolton from Up the Holler Goods (Bob White, WV) for their Peach Habanero entry. Each winner received a certificate and a $500 cash prize. Additionally, the Event featured a People’s Choice category, voted on by the public, and a Wish Kid’s Choice category that allowed a select panel of Make a Wish children to sample each flavor and pick their favorite entry. People’s Choice and Wish Kid’s Choice were both awarded to amateur contestant Therese Blair (Long Bottom, OH) for her Banana entry in which she received two certificates in honor of the victories. I enjoyed 23 different jams from amateurs and commercial vendors. Check them out below!

Kroll’s Diner in Fargo, North Dakota, is a classic 1950s-style diner known for its mix of American comfort food and German specialties. Inside, the retro design features neon lights, chrome finishes, and vintage booths, creating a nostalgic, welcoming atmosphere that complements its friendly “Midwest nice” service. Kroll’s Diner has been featured on the Food Network and highlighted by Business Insider and local magazines as one of North Dakota’s must-visit classic diners. The menu highlights include knoephla soup—a dumpling and potato stew that has become a signature dish—alongside German favorites like fleischkuechle, kuchen, and cabbage rolls, as well as diner staples such as all-day breakfast, burgers, and hand-scooped shakes and malts. The knoephla soup at Kroll’s Diner is thick, creamy, and hearty, filled with soft potato chunks and chewy little dumplings. It's rich and buttery.

Fleischkuechle - Seasoned ground beef, wrapped inside a pastry and deep-fried. It is a hearty pocket filled to the brim with a flaky pastry exterior and deep-fried until golden brown. Kuchen - Traditional German fruit and custard filled pastry. tender, slightly sweet crust filled with creamy custard and topped with fruit. The balance of the smooth custard and the tartness of fruit makes for a simple but enjoyable dessert. Grade: B