ICYMI: One-Of-A-Kind Orange Snowy Owl Leaves Scientists Scratching Their Heads

ICYMI: One-Of-A-Kind Orange Snowy Owl Leaves Scientists Scratching Their Heads

Exposing Nature Through My Lens

Why do you think she’s orange?

If snowy owls are known for one thing, it’s their white plumage. Their coloring helps them blend in with the frost-covered environments they call home.

Wildlife photographer Julie Maggert has been taking pictures of snowy owls for years. So when she heard that a strange, orange-colored snowy owl had been spotted flying around Michigan’s Thumb area, she knew she had to see the bird for herself.

Maggert drove two hours out to where the owl had been observed. Before long, she spotted her in the middle of a field. She couldn’t believe her eyes — she really was orange.

orange owl flying above brown dirt

Exposing Nature Through My Lens

Maggert stayed in one spot all day, waiting for the owl to fly onto a pole so she could get a clear photo. But when it was almost dusk, the owl flew away into a tree, out of Maggert’s sight, and stayed there until it was totally dark.

All of Maggert’s photos from that day ended up being unusable. But she didn’t let that stop her; she returned shortly after, determined to photograph the elusive, mysterious animal.

The second time she returned to the owl’s home turf, the same thing happened: Maggert arrived at first light, only for the owl to fly out of view when it started getting dark. The third time Maggert visited the owl, she managed to capture some photos of the owl in flight.

Some people would have given up at that point. But not Maggert. She really wanted some photos of the owl sitting still that clearly showed off her distinctive orange feathers.

Exposing Nature Through My Lens

On the fourth day, as Maggert was driving around, following the owl, the bird finally perched on top of a utility pole, and the photographer was able to capture the pictures she’d been dreaming of.

“I went home feeling on cloud nine because I worked so hard and put so many hours into this owl,” Maggert told The Dodo.

In her quest to photograph the orange owl, whom she nicknamed Creamsicle, Maggert ended up logging 900 miles of driving and nearly 30 hours of sitting in her car. It was all worth it, though, because no one has ever seen an owl like Creamsicle before.

Orange owl sitting on utility pole

Exposing Nature Through My Lens

Many animal species have rare but documented genetic color variants, like blue lobsters and white orcas. But for the orange owl, not only is it the first time one has been photographed, but no one knows exactly why she’s orange. Kevin McGraw, biology professor at Michigan State University, suspects the owl or her mother got exposed to something in the environment that disrupted her genetic code.

As for Maggert, she’s not sure which theory she believes: “I just really don’t know if anybody’s ever going to find out,” Maggert said.

Since Creamsicle may very well be the only owl of her kind, Maggert is honored to not only have gotten to observe her firsthand, but also to have shared her with the world.

“It may be a once in a lifetime opportunity,” Maggert said.

If you’re interested in seeing more of Maggert’s work, you can check out her photography pages on Instagram and Facebook.

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Millions of Monarch Butterflies Are Headed Straight for Minnesota This Spring

Millions of Monarch Butterflies Are Headed Straight for Minnesota This Spring

Nic McPhee/Flickr

Millions of monarch butterflies migrate to Minnesota every spring, making it a beautiful and unique natural event.

Twins Unveil New Foods for 2025 Season at Target Field – Minneapolis, MN

Twins Unveil New Foods for 2025 Season at Target Field – Minneapolis, MN

Dugout Dill Pickle Pizza from Pizza Lucé

Minnesota Monthly: Spam sandwich, anyone? Our Food Editor tried a dozen new dishes in advance of this week’s home opener.

Minnesota Monthly

Yes, it’s free food for the media. And yes, it’s incredibly cool. I’ve been going to the Minnesota Twins food media day for 16 years now. It’s changed in some ways: At the beginning it was every local news anchor and radio DJ, now it’s that plus tons of local TikTokers and influencers (which is actually cool for me—I’m a fan of those content creators, it’s great to meet so many of them!).

One thing hasn’t changed: Somehow the team’s food service provider, Delaware North Food Service, and the local GM, Pete Spike, keep innovating and bringing in amazing local partners. In a media tasting environment, we’re trying samples—I don’t know what these things will cost when the season starts, and I don’t know how well they’ll be executed when there’s a long line. But I do know that the ballpark has a track record of doing a pretty dang good job.

My Favorites

Grilled SPAM® Sandwich (Truly On Deck Patio): Salty seared SPAM patty with salty bacon balanced by caramelized onions and a toasted onion bun. Just delightful, from Delaware North/Twins.

Kramarczuk’s Brat Sampler (Section 101 & 112): Kramarczuk’s keeps killing it—the snap on these mini Polish, bratwurst, and cherry bomb sausages is so good. Get grilled onions and sauerkraut on the side. Thatcherry bomb is a little sweet and finishes spicy—super cool.

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Vinai’s Sweet & Sour Fried Pork (Truly On Deck Patio): Chef Yia Vang knows how to do delicious food in volume, and this sharable pork in a sweet and sour sauce is a killer. It’s on a fresh cabbage slaw with fresh cucumbers and pickled carrots.

Grand Slam Shawarma (Section 110): This shocked me! From the Twins chefs and Delaware North, incredibly juicy marinated chicken in garlic sauce rolled up in a tasty flatbread, with chopped pickles and a nice, earthy roasted garlic mayo.

Official Fried Chicken (Section 134): I love the broasted fried chicken here—the addition of Hot Honey Chicken Tenders and Waffles and a Chicken Bacon Ranch Sandwich just makes sense.

Taco Libre’s Machete (Section 103): I’ve covered Taco Libre since the West St. Paul days, it’s a great family business. The machete is an foot-and-a-half-long corn masa quesadilla. You pick steak or chicken, lettuce, sour cream, and shredded cheese. Delicious. They’ve got a rice bowl, too.


Niko Niko Boba (Section 107): I love more N/A options and fun things for kids—boba is genius. I liked the Hawaiian Fruit Tea with black tea, ice, Hawaiian fruit tea syrup, peach syrup, and water, and choice of boba. Niko Niko has a creamy black milk tea and a strawberry lemon spritz, too.

Roots for the Home Team Jalapeño Popper Wrap (Section 110): I love the idea of the salad Roots sells at the ballpark: It supports a local nonprofit and uses produce grown by local teens. But it’s also hard to walk around the ballpark eating salad. Now it’s a wrap! Quinoa, corn, zucchini, carrots, tomato, cilantro, red onions, and mixed greens, served with a vegan cream cheese jalapeño dressing. Available select weekends Memorial Day through Labor Day.

Maybe This Is For You

TokiDoki Wings (Hrbek’s/Section 114): Do you want wings at the ballpark? Fingers get gross—it may be worth it because the Sweet TokiDoki wing sauce is one of the best wing sauces I’ve tasted in awhile. They’ve got a dry rub, too. From Minneapolis’ TokiDoki Burger.

Cozy Cookie (Family Value Concession Stands at Sections 120, 133, 311, along with the Section 105 and 109 Market and the CUB Market at Section 126): I’m not one to buy a cookie at the ballpark, but these are really good. I especially liked the golden Oreo, kids will love the Cookie Monster and S’mores.

Lord Fletcher’s Walleye Tacos (Gate 34): Fresh seasoned walleye topped with napa cilantro slaw in tequila vinaigrette and Baja sauce. A good idea, very Minnesotan. It was a little too juicy for me, and fish at a summer ballpark makes me nervous, but Fletcher’s does this on their lakeside patio so why not?

Soul Bowl Caribe Bowl (Section 114): I love Soul Bowl. This is rock solid, but you have to like plantains. Jerk barbecue chicken—I’ll be curious how this gets executed when the park is busy. Served over yellow rice with pineapple and green onions.

Chopped Southwest Burger (Truly On Deck): It’s a chopped cheese with some heat. Chopped beef patty, chorizo, jalapeño aioli, lettuce, tomato, onion, pepper jack cheese, and queso fresco on a hoagie roll. I’drather have a brat. Just saying rather have a brat. Just saying.

 

Dugout Dill Pickle Pizza from Pizza Lucé (Minnie & Paul’s/section 234): Nothing wrong with this—I like pickle, I don’t understand why people go so nuts for pickle pizza. Not my jam. But if you like it and don’t want to wait in line at the State Fair for a year, this is a good (although a little garlicky) version of it.

Hrbek’s Pork Tenderloin Sandwich (Section 114): I didn’t try this, but I hear it was tasty. An Iowa classic: the crispy pork cutlet on a roll with lettuce, tomato, onion, pickle and ranch aioli.

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Faribault Mill Cuts Prices on Blankets

Faribault Mill Cuts Prices on Blankets

 A Faribault Mill loom

Prices are being reduced by as much as $100 per unit, which the 160-year-old manufacturer attributed to optimizing its process.

Amid tariffs and wild swings in the stock market, iconic Minnesota manufacturer Faribault Mill made a bold statement Wednesday, announcing permanent price reductions of as much as $100 on many of its most popular blanket styles.

The textile mill, which dates back to 1865, is one of the last vertically integrated plants of its kind to turn raw wool into blankets using mix of equipment both new and a century old. Many of its large wool or cotton blankets retail for upwards of $400.

Faribault Mill president and CEO Ross Widomoyer said in a statement that the move to lower prices is made possible through factory optimization: new equipment that increases productivity, streamlined production processes, waste reduction, and smart sourcing of American-made materials. He added that Faribault Mill—which shut down for a time before being resurrected by new owners in 2011 and rebranded as upscale American heritage—has seen “record sales growth” in recent years.

“We have worked extremely hard the past three years to be able to realize these efficiencies, ultimately lowering production costs,” Widomoyer said. “To lower our prices is a testament to the hard work of our team to optimize the way we do business.”

Faribault’s cotton blankets that sold for $245 to $345 will be reduced by $100 per unit. Many wool blankets in a similar price range will be reduced by $50. The reductions include many of Faribault’s popular classics like its plaid wool and “Penobscot” herringbone. The price reductions are already reflected on the Faribault Mill website.

By

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Bam! Emeril Lagasse and son will cook at Spoon and Stable’s Synergy Series

Bam! Emeril Lagasse and son will cook at Spoon and Stable’s Synergy Series

EJ Lagasse and Emeril Lagasse of Emeril’s in New Orleans are among the chefs participating in Spoon and Stable’s Synergy Series. (Romney Caruso)

Also joining the lineup of Gavin Kaysen’s collaborative dinners are a Michelin chef from New York and two “Top Chef” alums.

A star-studded lineup of visiting chefs is coming to Minneapolis this year for the Synergy Series, Spoon and Stable’s annual slate of collaborative dinners hosted by chef Gavin Kaysen. Among them: a “Top Chef” finalist turned TV personality, a San Diego-based “culinary anthropologist” of Mexican cuisine and a New Yorker with Italian roots and a Michelin star.

 

The biggest star of them all? Emeril Lagasse, the New Orleans-based celebrity chef with the catchphrase heard round the world.

 

Lagasse will be joined by his son, EJ Lagasse, to cook with Kaysen this summer.

Emeril Lagasse

Emeril Lagasse

Courtesy of Spoon and Stable

The complete lineup

April 10th-11th: Stefano Secchi of Rezdôra in New York City.

July 17th-18th: Emeril Lagasse and EJ Lagasse of Emeril’s in New Orleans.

September 11th-12th: Gregory Gourdet of Kann in Portland, Ore.

December 4th-5th: Claudette Zepeda of Chispa Hospitality, San Diego.

Stefano Secchi of Rezdôra in New York City. Credit: Kevin Sikorski (Kevin Sikorski, Kevin Sikorski)

Secchi’s New York City Rezdôra garnered a Michelin star for its evocatively named pastas, such as “Grandma Walking Through Forest in Emilia.” Lagasse is well-known, of course, for his long-running Food Network shows, New Orleans and national restaurant empires, and a line of cooking products. Gourdet, a two-time “Top Chef” finalist and cookbook author, showcases African and Caribbean flavors at his live-fire restaurant Kann. Zepeda, also a “Top Chef” contestant, taps her experiences traveling throughout Mexico for all her concepts, including her latest lounge in San Diego, Leu Leu.

Chef Gregory Gourdet of Kann in Portland, Ore. (Eva Kosmas Flores,Eva Kosmas Flores)

In addition to preparing, with Kaysen’s team, a full tasting dinner and a shorter bar menu, each chef will speak with leadership coach Alison Arth in a “Dialogue” at the American Swedish Institute.

 

Kaysen launched the Synergy Series in 2015 as both a collaborative event with other high-profile chefs and a fundraiser for charitable causes, raising more than $300,000 over the past decade. The 2025 events will raise money for Second Harvest Heartland.

 

Reservations for the full tastings are $495 and include beverage pairings, tax and gratuity. Bookings will become available on the first of the month ahead of each event. (Big spenders can buy a season pass starting at noon on Feb. 17 for $2,500 per person, which includes the full tasting menu, beverage pairings, tax, gratuity, a special gift at each dinner and tickets to each Dialogue.)

 

The bar and lounge seatings are $195 and can be reserved two weeks in advance, with some walk-in availability.

 

Dialogue tickets are released on the first of the month prior to the chef appearances and are $10.

Kaysen is also releasing a self-published book, “The Synergy Series,” that looks back at the past 10 years of the series. It will be available for purchase for $50 along with the reservations.

Reservations will be available on Tock.

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