Ever wondered if Minnesota’s state bird is, um, edible? The Minneapolis Tribune offered readers a simple recipe:
HOW TO COOK A LOON.
(From the Fur News.)
Bill Crozer, a guide for 52 years at Charleston lake in Ontario, Canada, has a novel recipe for cooking a loon. Here is the recipe that Bill gave: “Cook the loon in water for 12 hours; at night pour off the water and cook him overnight; in the morning throw in a piece of grindstone and when you can stick a fork in the grindstone the loon is done.”
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Have you read "Canoeing With the Cree," Eric Sevareid's engaging account of his 1930 canoe trip from Minneapolis to Hudson Bay? Sevareid, 17, and a 19-year-old friend paddled more than 2,200 miles that summer. A few decades earlier, another 17-year-old boy from Minneapolis and two friends set out on a canoe adventure that was nearly as ambitious.
Renowned as "the world's greatest aviator" in the early 20th century, Lincoln Beachey was a barnstorming stunt pilot who invented many of the daring maneuvers performed at aerial shows today.
The Minnesota State Fair has featured many unusual attractions in its 150-year history: death-defying aerial acts, colliding locomotives, freak shows, live animal births, the Minnesota Iceman and premature babies in incubators. Wait … what? The Minneapolis Morning Tribune was there:
This Minneapolis Tribune story is a mess. But the headline is sublime.
"We're more popular than Jesus now," John Lennon told an British journalist in 1966. A year later, the Monkees' Mike Nesmith, in the Twin Cities for a show at the St. Paul Auditorium, humbly explained his band's place in the cosmic pecking order.