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Lifestyle

A new approach to training pets

A new approach to training pets

One author and trainer has a new approach to training pets that rejects aggression and dominance.

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Behind the lure of luxury

Behind the lure of luxury

Despite a shaky stock market and a rash of home foreclosures, spending on luxury items continues to rise. Midmorning looks at the business of luxury, and what its continued growth says about our culture.

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Focus on food

Focus on food

From food safety to genetically modified crops to obesity, what we eat and how we eat is a bigger issue than ever before. A new institute at the University of Minnesota aims to tackle some of those problems.

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Destination unknown

Destination unknown

Summer is almost over, but that doesn't mean travel season is over. Travel expert Rudy Maxa joins Midmorning to talk about his latest adventures, and answer questions about fall travel destinations.

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Minnesota's tourism season was better than expected

Minnesota's tourism season was better than expected

Minnesota tourism officials feared their business would suffer this year because of high gas prices. But to their surprise, expensive gas didn't hurt, and may have actually helped business.
by Tim Post

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Shadows and light across this land

Shadows and light across this land

St. Paul photographer Chris Faust uses the light, shadow and darkness to transform mundane places, like a farmstead or a gas station, into works of art.

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To do it yourself, or not

To do it yourself, or not

Fall is on the way, and that means it's time to look at getting the house ready for cold weather. Midmorning's home repair expert will field questions about winterizing your home, and other home improvement projects.

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Wild weather, stressed lawns and gardens

Wild weather, stressed lawns and gardens

Months of dry weather followed by a few weeks of intense rain have left many gardeners wondering what to do. Midmorning's garden guru, Deb Brown, is in studio to answer your questions.

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The heat of the kitchen

The heat of the kitchen

New Yorker magazine writer Bill Buford began writing a profile of star chef Mario Batali. He ended up working in Batali's restaurant, stirring up enough material for a book.

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