Ever wondered if Minnesota’s state bird is, um, edible? The Minneapolis Tribune offered readers a simple recipe:


(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.”

Older Post

April 10, 1921: St. Thomas prof calls Einstein's theory 'bunk'

Newer Post

Aug. 2, 1946: Would you like a newspaperman in your house?