It's something of a tradition now. On Thanksgiving eve, my sister and brother in law go to their friends' home for the Lefstivities (lefse festivities), have a ball, sample some whiskey, and then return home with lefse for Thanksgiving. I think it's the best in Rochester, easily...but is it?

I'm not one to start a fight, but i don't think I'm going out on a limb saying Marla Berg makes amazing lefse. On the other hand, have I tasted all the lefse being made in Rochester? No, so it would be unfair of me to make such a suggestion, without an honest research effort.

Kitty Ellis

So...who makes the best? Is a private individual, born into the skill, honed over time to perfection? Is it a group of people, maybe a church group with potato under their nails? Or could it be a business enterprise? I've seen Rushford's Norsland Lefse in Rochester grocery stores, but is it good? Does it compete with the small batches made in homes around the holidays?

On Thanksgiving I enjoyed the company of many wonderful people, tasting lefse for the first time. If they catch the bug, where can they buy it before they grow brave enough to try it on their own, end up crying in the corner (covered in flour and potato), and seeking a lefse mentor? lefse in Rochester is...?