U wrestlers investigated for pill sales

Maybe don’t take a chill pill. KMSP’s Tom Lyden writes: “The Fox 9 Investigators have learned four Gopher wrestlers at the University of Minnesota are under investigation for dealing the prescription drug, Xanax. Ten other players are suspected of using the anti-anxiety drug. … In March, an informant told U of M Police the players called it ‘Zanny’ and were selling it for $5 a pill, using it with caffeinated sports energy drinks to get high.”

After all, Land O’(unswimmable)Lakes doesn’t have the same ring to it. The Star Tribune’s Josephine Marcotty and Tom Meersman write: “One of Minnesota’s primary efforts to reduce agricultural water pollution is getting a major corporate boost from Land O’Lakes, Inc., which promised to put its shoulder behind the program through it relationships with thousands of farmers. … On Wednesday Gov. Mark Dayton and Land O’Lakes officials announced what they called a ‘new public-private partnership’ at the company’s headquarters in Arden Hills. … Dayton signed a memorandum of understanding with Land O’Lakes, which says the company plans to include water quality protection practices, like erosion control, when its agronomists and other experts work with farmers.” 

Spoiler: You eat the banana with the rice. The LA Times’ Matt Pearce has a lighthearted dispatch from his recent visit to Minneapolis: “Here’s the story of the biggest mistake I ever made with a banana. … While on assignment in Minneapolis earlier this month, I stopped by Maashaa’allah Restaurant in Cedar-Riverside for my first-ever traditional Somali meal: an enormous $14 rice and lamb plate. … The server brought it out. And then a banana. … A banana?”

First they came for the precious foodies, and I did not speak out, because I was not a precious foodie … Minneapolis/St. Paul Magazine’s Stephanie March tells the sad saga of the 320 Northeast, recently shut down by the man: “They told me before I wrote about them that they had been honest and open with the city of Minneapolis and had written documents of approval that said they could continue to operate, doing what they were doing. … Then the city changed their minds. … The citation also called into question health and liquor procedures, but held to the standard of a commercial kitchen, not a private kitchen and dining room. Think about a dinner party at your house: Do you have a handwashing sign posted? Does the cook have an open container of alcohol (i.e. drinking a glass of wine)? Have you served your own preserves to guests? Do you have wood beams? Violations all. This isn’t about spoiled fish and people getting sick, protection of the population and all that, this is about control. This is about a city government that wants to stop small business innovation, in my humble opinion. They don’t want to work with small food people who don’t own sports teams or corporations, they seem to want to pass legislation around them and sneak into dinner and shout ‘it’s a trap!’ The shouting part didn’t really happen, but it feels like it could lately. In a time when big and regulated restaurants aren’t making it, why would you stomp on a model that has promise and creativity, one that could help propel the dining scene in new directions?” Also, do you charge your guests money?

In other news…

Speaking of precious foodies: “Stillwater’s Dairy Queen to become food-truck-themed eatery” [Pioneer Press]

California getting fancy Targets: “Target Overhauled 25 California Stores, and This Is What it Looks Like” [Los Angeles Magazine]

A county fair without beer is a reality too terrible to contemplate: “Crow Wing County Board: Another year, still no beer” [Brainerd Dispatch]

NERD ALERT: “Breaketh a leg: Or how to audition at the Minnesota Renaissance Festival” [Pioneer Press]

Do the right thing, Teddy: “6-year-old writes song inviting Vikings QB Bridgewater to birthday” [KMSP]

Atmospheric phenomenon or unblinking eye of Sauron? You decide:

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Comments (1)

  1. Submitted by Jim Million on 05/25/2016 - 09:42 pm.

    Domestic Food & Beverage Police?

    There’s a scary thought; although, I do know a few “vendors” who should have licensed training of some sort. What if they don’t charge most friends? What if customers bring the wine and spirits?

    As one who has done the cooking around here for mostly ever, I hereby declare I have never charged my “guests”…except for parking, sometimes.

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