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Lifestyle

Taking in ‘little treats’ on a Minnesota winter birding trip

Taking in ‘little treats’ on a Minnesota winter birding trip

Birding is perhaps the least expensive and most accessible outdoor activity in the winter. An avid birder makes the case.
by Cody Nelson

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Photos: Our favorite images of 2019

Photos: Our favorite images of 2019

Our staff and freelance photographers bring everything you read and hear to life through pictures. This year, they’ve braved the wind and waves of Lake Superior, waited in courthouses day after day, followed a rural midwife from one home visit to another and flown in WWII era planes.
by Evan Frost and Christine T. Nguyen

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Poll: Americans grateful at holidays — and a bit stressed

Poll: Americans grateful at holidays — and a bit stressed

About 6 in 10 say they have family traditions they are looking forward to this year, while just about 1 in 10 say they have some they are dreading. About 2 in 10 say they feel very lonely or sad during the holidays, with about another 2 in 10 saying they feel moderately lonely or sad.
by The Associated Press

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Scrunchies are cool again. Hair's how they staged a comeback

Scrunchies are cool again. Hair's how they staged a comeback

A 2003 “Sex And The City” episode ridiculed the bulky hair tie as profoundly unfashionable. But now scrunchies are back, baby! How does a trend go from being so passé — to stylish again?
by Alina Selyukh

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Appetites: Holiday baking without wheat flour

Appetites: Holiday baking without wheat flour

A new wave of nonwheat flours are becoming popular with bakers in Minnesota. They include things flours made from rye, oat, barley, buckwheat or wild rice. Cookbook author Beth Dooley shares her recipes for holiday cookies without wheat flour.
by Tom Crann and Kyle Shiely

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Ask a 'sotan: Why do Minnesotans call soda 'pop'?

Ask a 'sotan: Why do Minnesotans call soda 'pop'?

Pop, soda, coke — those words get thrown around in various parts of the country when talking about soft drinks. Minnesota is widely known for its use of “pop”, and a titan in the restaurant world wants to know why.
by Mike Moen

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