Julie Garden-Robinson, a food and nutrition specialist at North Dakota State University Extension, shared her personal experience with DNA testing in a column published on May 14. Garden-Robinson described how she and her husband used DNA kits to learn more about their ancestry. “I can’t believe this is real!” her husband said when they connected with a distant cousin online who matched Garden-Robinson’s DNA profile.
Garden-Robinson said the interest in family heritage has grown over the years, noting that people often try to identify which side of the family they resemble at reunions. She also highlighted how food traditions serve as strong connections between generations. “Food is a powerful connector from generation to generation,” she said. She recalled not enjoying all Scandinavian delicacies during holidays but emphasized their cultural importance.
The article noted that many people in the region trace their ancestry to Scandinavia, Germany, or Indigenous tribes of North America. Garden-Robinson explained that educational programs have been developed about Scandinavian and German-from-Russia foodways through North Dakota State University Extension outreach efforts. She encouraged readers to explore these resources and participate in cultural learning activities.
North Dakota State University Extension and Ag Research News supports rural communities by promoting sustainable agriculture practices and providing education, research, and extension services across North Dakota as part of North Dakota State University, according to the official website.
The column included trivia questions about traditional foods such as borscht, lefse, blachinda (or plachinda), pickled beets, knoephla soup, wojapi berry sauce, and smörgåstårta sandwich cake—offering both answers and recipes for readers interested in exploring their culinary heritage further.
Garden-Robinson concluded by encouraging families not to overlook old recipes found on tattered cards or cookbooks: “The foods we make and share connect generations.” The article also provided a recipe for blachinda from Alma Janke Schott’s collection.
