It’s a story as old as time itself. Coastal elites presume to know something about flyover country and miss the mark by a country mile. The New York Times’ recent interactive feature “The United States of Thanksgiving” was deemed a turkey by Minnesotans when their state was represented by the not even remotely traditional dish of “grape salad.”
It’s no secret that many Minnesotans love Lefse. It’s a traditional soft, Norwegian flatbread made out of flour, potatoes, sour cream and sometimes lard. While it’s a holiday tradition Jamie Yuccas has tried before, she never experienced how to make it until now.
It’s a centuries-old holiday tradition that one Minnesota family has been doing it for about a decade. The Ovre family gets together every year to make dozens and dozens of lefse, a Norwegian flatbread made out of flour and cream, and cooked on a griddle. The family estimates they used 100 pounds of potatoes for their 700 rounds. Their system is so strong that two of the kids, Tom and Paula Ovre, teach lefse baking for community education programs.