Word: wheately
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Summer brings to mind the town's old Norwegian bachelor farmers, stolidly harvesting wheat with their antiquated, clattering six-foot combines. The Norwegian bachelors were not impressed by modern 20-footers. Sure, you got done faster, but that just meant waiting longer till it was time to go to bed. This is a good laugh line, as close to a knee slapper as Keillor lets himself get in the monologues. But like his uncle Lew, he tells stories, not jokes, and he goes on to say that "the clatter brings back memories of old days of glory in the field...
...capsules in his land than by a rabid skunk in the area that might threaten his children, and by a raccoon that commandeered the basketball backboard over the garage and will not back off. Besides missiles and Air Force personnel, King's 5,000 acres contain spring wheat and fallow land in alternating green and brown stripes, a crop of oats, malting barley, a sleepy horse, a donkey and a 60-mile view extending to the Rockies. On a late-spring afternoon, the mountains glow like dark...
...rafters of oak and white pine that predate the Constitution, Babcock reads colonial minidramas. He describes his discoveries with delight: stalls on worn threshing floors that mark a farmer's shift from wheat to cattle; scrawled symbols on a rafter commemorating a son who moved his father's barn; boards, sealing the huge doors of a cavernous Dutch barn, that reveal the date of its sale to a German, who then cut smaller doors...
...Infinite Spirits, who, together with co-founders Mark Bozzini and master distiller Pat Couteaux, spent two years researching and experimenting with ingredients before introducing the $30-a-bottle vodka in 2003. Distilled in a six-column continuous still in the retrofitted Chippewa Valley Ethanol Co. in Benson, Minn.--using wheat and rye grown by nearby farmers--Shakers' four flavors of vodka racked up about $4 million in sales in 17 states in 2004. Now the brand is going national. "It's a real cracker of a spirit," says F. Paul Pacult, editor of the Spirit Journal, a trade newsletter...
...Nowadays, while restaurants in London and New York are still discovering "exotic" spices and techniques ranging from tamari (a wheat-free soy sauce) to tagines, most of fusion's earliest supporters in Singapore have turned turtle. "It simply doesn't work," says Gunther Hubrechsen, chef at Les Amis, arguably Singapore's best French restaurant. Part of the reason is simple snob value. To class-conscious Singaporeans, fusion cuisine has become down-market. How could it be otherwise, when it's the mundane fodder of food courts? Pandan tuna wraps, Peking duck pizzas and (the horror! The horror!) green-tea frappuccinos...