Brainerd International Raceway: Images of Sports
By John Fitzgerald
This collection of vintage photos documents the history of Brainerd International Raceway. From its inception as Donnybrook Speedway to its success today, the racetrack has evolved along with Lake Country itself. Author John Fitzgerald, a veteran journalist, grew up near Brainerd and has been a fan of the raceway since its Donnybrook days. His pictorial history captures famous drivers, fast cars, enthusiastic patrons, and the evolution of a successful raceway.
Arcadia Publishing, 2014. Paperback, 95 pp., $21.99.
Birthed from the earth
Like a ripe strawberry
Swirled in veins of red
Pink and cream
Sits on my tongue
Rolling in the dip
Wet and round
In the velvet space
Worn from years
Of hiding in the damp shadow
I suck on it
Like a piece of
That was always filled
In the blue porcelain bowl
On Grandma’s table
As I tumble it along my tongue
Like a dainty ballerina dancer
Twirling on the tip of her toes
The ribbons of her shoes
Threading their way down my throat
She tips and turns
Stroking the inside of my cheeks
Leaving a soft kiss of yesterday
Once again melting like ice-cream
Vanilla and cool
In the center of my tongue
Tasting like the undersides
Just after a summer storm
This pebble is piece of home
Did you enjoy the Mandarin Orange Wild Rice Salad in the May/June 2015 issue (p. 10)? Then you’ll enjoy learning more about the culinary adventures of Mary Aalgaard and The Biker Chef on her website.
The Biker Chef and I enjoy good food, naturally, and since he's in the business, he's always looking for great restaurants, new recipes and techniques, and a dining adventure. Of course, I'll take a home-cooked meal from him any day over a restaurant. You can't beat the added ingredients of special care and love. However, we do find ourselves on the road quite often while touring on the motorcycle, or visiting the theatre where I do reviews. So, we combine our interests and scope out the dining scene as well.
For example, we read about Spoon and Stable in a couple of publications, and the Biker Chef saw a segment on them on WCCO, and texted, "We have to check this place out." Most of the time, we listen to recommendations. The bartender at Brit's Pub suggested we go to Sanctuary Restaurant which is near the Guthrie Theater. That was a unique experience. Chef Patrick came out and greeted us, talked shop with the Biker Chef, and sent us out an appetizer he wanted us to try. If you want to know the best places to eat in a town, ask the locals. We discovered the Deadwood Social Club that way, and went back twice! We also attend events like the Minnesota Monthly Food and Wine Show, or ride by a place that looks good, locally owned, and boasts something like, "Best burgers or homemade soup." You can't beat homemade soup!
You can follow our culinary adventures on my website Play off the Page, under the category Dine off the Page.
By Denise Sundquist
It’s 7:30 a.m. Friday morning. I'm standing on my porch with a kitchen knife in my hand. I watch as my neighbor, Nicole, pulls out of her driveway heading to work. I casually walk to the end of my driveway and pretend to look for something in my mailbox. I dart across the street and into the woods to find myself at the edge of Nicole's backyard and her rhubarb patch basking in the sun.
I quickly start cutting the tender, glossy stems, being careful not to take too much from one area. No one must know. I need six cups to make a dessert. How many stems would that be? If I sneak just a few more, I could make a batch of slush as well. But I mustn't be greedy. I sprint back to the woods and trim off the canopy of green leaves, covering up as much evidence as possible.
I scurry back to my kitchen with an armload of the best rhubarb I have ever tasted. I know I could grow my own. I know I can buy it in the store. But it would never taste as good as Nicole's.
I am the Rhubarb Thief.
This summer go-to drink is refreshing and fruity. To make it family friendly, simply leave out the alcohol. Enjoy!
- 8 c. chopped rhubarb
- 2 qt. water
- 2–3 c. sugar
- 1/2 c. lemon juice
Combine ingredients and simmer thirty minutes. Strain through cheesecloth into an ice cream bucket.
Add a 3 ounce package raspberry gelatin to mixture. Stir until dissolved and add 2 cups vodka or rum (optional). Freeze.
Remove from freezer 20 minutes before serving. Serve 2/3 cups slush with 1/3 cup 7-up.
“Feet for Fools” run/walk is a 5K that is run throughout the north and northeast neighborhoods of Brainerd. The “Feet for Fools” (FFF) race began after five friends drove to Park Rapids in 1991 for a July 4th race on a hot, humid day. After spending three hours riding in the car, they decided to do their own race the following year. Thus, the birth of FFF.
The race’s first starting line was at Bob and Jeanne Larson’s house on 3rd Avenue. In 1993, they moved their home to the church building (three blocks away) and continued the race on the same course. The Larsons will hold the race for two more years and then they will quit on its twenty-fifth anniversary. It used to be a 5K and a 10K, but in the last few years they reduced it to only a 5K as the entrants had all gotten older! It remains a fun, family-and-friend gathering with a potluck item as the entry fee. (A few t-shirts are available for sale to those who pre-order them.)
Feet for Fools 2015
July 4, 9 a.m.
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