Thursday, July 29, 2010

MORNING HEADLINES: Six tons of dead fish, Hawaiian refuse and delectable peanut brittle

Posted on Thu, Jul 29, 2010 at 7:52 AM

I totally thought of soft peanut brittle on my own, too In a classic David versus Goliath match-up, Carol Measel, who owns the tiny little downtown Bruttles shop, isn't remaining quiet about her falling out with the Davenport Hotel. Bruttles, which makes the scrumptious soft peanut butter brittle, lost its lease with the hotel, but now sits across the street — in a bigger space, and with ice cream. As for Walt Worthy, the hotel's owner, he's forging ahead with recipes of his own. "We had the idea for the soft peanut brittle prior to meeting her," he says. (KXLY)

12,000 pounds of dead fish Brand spanking new and the recipient of a lot of dead carp. That's Barr-Tech, which became the lucky owner of all those fish that died kinda mysteriously in Long Lake recently. And you don't even want to know what they're going to do with it all. Nasty! Oh, wait. Turn it into energy? That's cool. (SR)

Watch out for hikers, loggers, grizzlies, etc. Some 215,000 acres might get added to the Colvillie National Forest and everybody's supportive. Everybody as in loggers, hikers, mountain bikers, ATV-ers, ranchers... But first, they have to battle the armies of grizzlies, lynx and woodland caribou. Then, in a more frightful move, they seek congressional approval. (SR)

First the ukulele and slide guitar, now this As early as this Friday, tons of Hawaiian garbage could make its way up the Columbia River gorge and find its final resting place here, in Klickitat County. Sure, the mainland is way bigger than those five islands, but it just seems nasty. Here's a plan: Get a breakdown of which tourists come from where and ship the refuse accordingly. Japan would get, like, half of it. (Oregonian)

Happy Birthday NASA! Great job on that whole moon shot thing, and good luck on surviving the next wave of budget cuts! 

Tags: ,

Minecraft: The Exhibition @ Northwest Museum of Arts & Culture

Tuesdays-Sundays, 10 a.m.-5 p.m. Continues through Dec. 31
  • or