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Welcome to another edition of Cabin Country. Give us the time and we'll take you out of the traffic and away from the levee. Let's find the place where the loons call out among the moonlit waves. We're the wind, the size of the Norway pines.
Pull up a dock chair, have a sip of your coffee and get a line in the water. This is Cabin Country. Now here's Bjorn Lloyd's deck. And I'm Fudd Klugman with another woodland escape.
Well okay, welcome once again to Cabin Country. I'm Fudd Klugman. And I'm Bjorn Lloyd's deck. Fudd, let's not get ourselves.
One of the things we thought of most, I think, as kids, growing up at late places yourself. The place in Osekis, on Lake Osekis. Later on, the cabin being built. My situation on Daggett, across Lake Jane, Whitefish Jane.
What was important on Saturday morning? What was for breakfast? Exactly. What was for breakfast?
Often it's not. It was eggs and bacon and sausage. And the cabin would smell like that well into Sunday morning. Or we got really lucky.
And someone brought up the 12 pack of little tiny boxes of cereal that we all love so much. Oh yeah. Oops, apple jacks. Apple jacks.
Thank you. Frosted flakes. I got sugar corn pops. I didn't go toe to toe with anybody over the single box of sugar corn pops.
But breakfast. Some would say the most important meal of the day. And there's a blast of sugar and grease to get you up and flatulated all throughout your cabin country morning. But we got the opportunity to sit down after hours with the current Al, Al's breakfast, of Minneapolis Landmark.
Yes. And serving breakfast as students and workers for years. And the insight with Alison, who was referred to by an uncle back in the day as Big Al. I said, what about changing the name?
And then we got that lucky opportunity to sit down with Alison at Al's breakfast and enjoy the counter ambiance in 10 feet wide and 70-some feet long. Yes, very small. I think 14 stools. Did that sound right?
Yeah. Very small. And I'm amazed that the way it runs on a typical weekend morning, you've got people sitting at the counter and just a foot behind you are people waiting for your seat. Yeah.
Boy, you're almost done with your Jose there. You're about right down. Oh, you're having a refill. Good.
Good coffee. That's great. Now, don't tell the story about fishing in 1960. Come on.
I'm waiting for your seat. For God's sake. Yeah, for those of us that are a little anxious about feeling pressure. Oh my gosh.
One of the reasons I hated golfing foot back in the day. Oh, yeah. Howard's barn was like, nobody got people right behind us dad. They're filming.
Let them play through. Oh, god. Yeah. I was waiting for two or three deep waiting for him.
For you to eat. I'm about done on that stool. It's like, well, I mean, I guess the food sounds like it is worth it. Oh, god.
So worth it. But even the likes of Carl Eller still stops by. Yeah. John Munson.
John Munson. You know, standards. Yeah. Sami-Sonic.
Sure. I'm going to get in and chat with Allison about the going's on. Right. Al's breakfast, 2024.
Bjorn and I are inside a special place today. Indeed. We're in Al's breakfast here in beautiful Dinky Town. At one point, this was called Bill's Place, I understand.
It was a 14 seater, which I make it. I still be. Is that accurate? That's right.
Wow. Across the street from something called the Dutch treat, which I knew better as Vessios. Mm-hmm. But it was Dutch treat.
And I think the gent who bought the place worked over there. And then it all kind of stars aligned. They ended up over here. It got enlarged.
This was like a throughway between a couple buildings. I'm told. Yeah, more or less. And then there was an alley for a long time.
Yeah. And then there was a hardware store that was downstairs in the store. Yeah, absolutely. And they built a shed out in this alley in order to do like pipe cutting and stuff.
So they could electric and plumbing out here. Nice. And then before it was Bill's Place, it was the hunky-dory cafe. The hunky-dory cafe.
Yeah, at some point during the 30s, probably, or late 30s. I see. And then Bill bought it. And then it outbotted for me.
Bill's Place and then yeah, Al takes over. And originally it was a full service menu going from breakfast until dinner. Yep. And the meal books were a prepared situation.
And that's the, I always thought that was for students originally. But the website is talking about how it was for employees of the munitions plants by and large or wherever they were. And the railroad workers. And it was easy for them to burn through their cash early in the week.
So if they prepaid, it was yellow books, but you see that there are prepaid. Cool. Set up such that parents could come in here and buy up a bunch of money on their students' book and then they knew the student was getting a good breakfast. And not just beer.
And not just beer. Right. It's not your hands, kid. It's not just beer.
And the books were maintained when pal, quote unquote, took over in 1961 and it changed the name changed to Al's breakfast. 1950 as my name. 1950. I see.
Chuckling. Al's breakfast? I'm going to change the name Al's breakfast. You never know.
But I didn't say that. Yeah, I had an uncle who called me Big Al when I was growing up. And so it just kind of came around and full-somed. Absolutely.
And Big Al because you were the... Because I was the shortest cousin. I love it. I absolutely love it.
All right. Well, this is a place that has a lot of favorites over the years, especially with my family and my in-laws. I know Brother-in-law Ray has been known to rent the place out for special events. And we'll talk more about him corralling you into service at the Hamlin Church dining hall.
It's my new thing. I was thinking of menu ads. So the green on my singer. The green on my.
The Leonard is a favorite of mine. I'm also big on the Spike. I've got a buddy who lives in Ponte de Lima, Portugal, who's like... That was named after a friend of mine.
Oh, wow. I was like, are you serious? No, I'm not lying. I gained nothing by lying to you.
Yeah. Woodworker by Chance or...? You're an artist, too, as a photographer and painter. Okay.
Probably also did some work in service. Sounds about right. I also love the Jose. It was the first thing that hooked me in and kept me for a long time.
I got a little more adventurous. And Waveau, I love Minnesota. It was a beautiful thing. East Bank on it as well.
Yeah. I'm getting hungry. I know. I'm not sure what's happening.
That's right. And brother-in-law Ray was like, you gotta try the two poachers on the corner of the fish. You'll never look back. Sadly enough, I went at one point gluten-free by a doctor's order.
I had to. And suddenly I felt an awful lot better. And I still find a lot here. I absolutely love on that kind of egg and hash brown and hash side.
But let's not kid ourselves. My friend Sam, you're out there. I hope you're hearing this. It's quite a bit later.
He still pines away for a short while he blooms. Yeah. That's a big thing for us. And I was looking at the menu and going, what about a short while he black?
That sounds even better to me. We can do that too. I'm going to ask you, do you have a favorite? I'm kind of partial to just plain walnuts.
Okay. Keep the fruit out of it. Yeah. They both blueberry walnut pancakes.
Blueberry, sorry, blackberry walnut pancakes. They are really good. So is there some kind of, what do you do with people who, I mean, there's a classic line where they say, well, I'm gluten intolerant, but I love your waffles. What do you suggest?
I suggest you go somewhere else. Yeah, kind of. Yeah. We don't really have any gluten-free options for gluten-free things.
It's hard. I mean, how? Yeah. Well, and it's just especially in the space of the small, like we don't have anywhere that could be actually gluten-free.
Right. But I got to say too, the constant coffee pot ceiling pass. Yeah. The bottomless cup of coffee.
Is there something special about Al's coffee that you can tell us about? You know, it's a blend that's just for us. To be honest, I don't really know. It's a...
Could I be mitts coffee? I don't think it is. That's a sponsor of our show. Oh, oh, no.
Yeah. It's true stone things. Okay, true stone things. Okay, it's very good.
Yeah. It's very good. Yeah. And you're constantly getting topped up.
Wow. Tell you to say please stop. I'm shaking. You know, that's really good.
I'm trying to get back to Alice. I'm just curious, what's the farthest of fields someone has traveled to? I'm trying to think. We had somebody in here just earlier this week from Florida, so that's kind of as far as I go in that direction within the States.
Sure. Yeah, I can't handle you. And we have a number of people who come down from Canada. Okay.
Oh. You know, it's a long way from the center of our city. Exactly. I mean, they might have maple syrup and you're fine.
You're funny bacon and you're bad. Yeah, exactly. So we have people who travel from everywhere. Well, I know you've got people in Portugal that are like, oh my god, if I can ever get back there.
They will. Sure. They will. They will.
Sure. Yeah. That's Elle Burstram. That's Elle.
Yeah. He's also in that picture at the end of the country there, but yeah, that is, you know, maybe an earlier version of his life. Wow. All right.
Let's find out more about you, Alison. Tell us how you came into the picture here. Well, I started here in 1996. I had never really been in here before, but a friend of mine got a job here and I was going to school on campus and so I would come over here as she was finishing up her day and then we would go and do stuff and sometimes it would help out a little bit to expediate that process.
And one day there was an opening on the schedule and so I put my name down and I kind of hired myself. I've been here ever since and that was in 1996. Wow. That's a step.
Yeah. And I've always had like other things that I've balanced Elle's with, like I danced with a dance company here in Minneapolis for 18 years or something. I always had other restaurant jobs and even now I still like to teach them dance lessons on the side. Do some theatering because who doesn't?
Sure. But yeah, so a few years ago when the old guys were talking about retiring and stuff, I was kind of the only one that was really in a place to take it over and who had been here long enough to kind of know the ins and outs and stuff. Here I am. Here you are.
Excellent. Do you dare mention the name of the dance company or is it? Rockamala dance. They do Indian dance from the southeastern part of India.
They started out here as a very small company and now they travel all over the world. Oh wow. Wow. It's not all about Elle's.
You have to keep other things going on. I need bands in my life. What we all do. Yeah.
Is there a cooking memory from your past? It really stands out to you as special motivational. You got kind of interested in this line of work. You know, I always have liked cooking.
Like my mom cooked a lot when I was little and stuff and so we were always doing that. My grandma was a really, really good cook. Yeah. She was Italian and she would make her own pasta and her own kind of everything.
Right. So that was a big part of my inspiration about learning to cook and getting into that. I was going to say to your catering, I think by default I kind of came into some at one point. I was like, wow.
Yeah. Elle's breakfast and Thai food. Sometimes it works. You know.
That could really be good. That could be excellent. We're up for anything. Yeah.
So if we come in here as a customer, can we see you at work? What are you mostly doing? Everything or just most specific? I am usually up in this front area doing the cooking on the grill and stuff.
Oh, okay. Right over there. Yeah. Do you yell a lot?
We yell a lot because if I don't, no one will hear me. Well, I'm guessing you don't have quite that same brash. I remember do I think he's done? Yeah.
That sound right? Yeah. He was a little white man. Yeah.
He was usually a little describeable. Yeah. He was a little lab guy. Yeah.
He was a little loud. Sometimes you have a juggle. Yeah. I got a lot of the counter people would say, hey, we need this.
And then you yell out, like, well, how many and what are we looking at? This kind of stuff. But it was in a truly unique tone. Yes.
Yeah. That reminded one of kind of like a craftsman buzz off. Like you said, you need that because it's loud enough in here. Yeah.
Yeah. Yeah. Yeah. I think it's like from behind Allison, behind the counter to behind our back sitting at the counter, it's what would you say?
Seven feet. Ten feet. That's not very large. I think Mickey's diner in St.
Paul is a little bit larger. It's wider, for sure. So it's pretty small. It's a little strain card.
But it's got a great ambience here. Oh, absolutely. And we're in a rare moment of it's just the three of us in here right now. Right.
So isn't usually quite busy in Allison. Yeah. Usually there's a full counter and a line of people waiting behind them. And what's at least one deep?
Yeah. Usually there's one I feel like it's kind of like one and a half. Well, it might be like winter when there's jackets on the wall and then there's people standing there breathing down your mouth. Yeah.
You're almost done there, buddy. The second you sit down. I'm I'm I'm I can't on the anxious side, as you know, but have people like, you know, I'm waiting on you sometime. I can see where but as soon as you sit down and start eating this, you know, having a conversation and having a conversation, you know, side conversation, front conversation and then amazing food and just watching Allison on the flat top, people flying back and forth and some of the joking goes on to the two thirds of the experience.
You're like, well, enjoy yourself. Hang on. That's right. I'm on that.
I won't take forever, but you'll get here. But we can use those people to kind of heard people. Oh, yeah. I'm just open for you in a minute.
Is this guy done? Right. Right. Well, it's good.
It's a pretty good system. Yeah. Can I have anybody that's just hanging out a little too long. Yeah.
What do you do? How do you handle that? Well, at some point we will actually address it and say, hey, you know, we need to see it. Yeah.
You've been here a very long time. Full business is based on turning people over. We'll hear more from Allison at Al's Breakfast in just a moment. If you are fishing on the cool, clear waters of cabin country, visit Ed and Alice's bait on the other side of the 25 ridge, located in the pleasant calm of a no-wake zone.
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They'll box it up for you so it's ready for taking out on the water. If Ed and Alice don't have the bait you're looking for, they'll have it by your next visit. Just let them know. There are also suckers for the kids, and they're right down the no-wake zone from Channel Lickers.
Fuel up, bait up, belly up. Ed and Alice's bait marine gas. It's more important to anglers, campers, cabin country types, and to tie this back into the show. Excellent.
It's about time we do. What's your opinion of the penultimate cabin country breakfast? If you're up north or out west, what do people have to have if they're going to have a cabin country breakfast? Well, I think pancakes are definitely the part.
Everybody's got their own version. Some good greasy eggs and bacon. Excellent. Is there a special recipe for your pancakes here?
Yes, I'd have to tell you that. No, we make ours from scratch. I think everything is from scratch. We use the same pancake recipe for decades.
We're going to hang on to the plate, as I recall, and they were absolutely amazing. Real buttermilk is kind of the key, I think. Oh boy. Link sausage or paddy?
We have Link sausage. If I go out, I prefer paddy sausage. Oh, okay. All right.
American bacon or Canadian? Oh, American. Canadian bacon is not bacon. It's ham.
We have really good bacon. What about English bacon? What's English? Is it like salt pork or something?
It's Canadian bacon. I've defended some Brits out there. Getting into that time period, the shoulder season, summer becoming autumn. You have joined forces with the State Fair via Hamlin Church dining hall.
Yes. The oldest, continuously running. Yeah. I've heard this a few times from someone.
100 and 26 years ago. Wow. Yeah. It's the dining hall that's been at the fair the longest.
And one of the only remaining, one of the last remaining dining hall. There's like one more. I remember being kid in the 70s in the State Fair and somebody standing out there barking into a megaphone. Yep.
And you go there in 2024. It's still happening. Yeah. Yeah.
And Al's faithful followed you there. Oh, I definitely say a bunch of Al's regulars out there. Yeah. Some of them just come to say hi and some of them actually stand in line and get food.
Good boy. And you can get a Hamlin egg and you can have the Al's buttermilk or blueberry pancakes. Right. Yeah.
Yeah. That's one of the two menu items from Al's that are. Yes. And then last year we did kind of a combo deal where I took the Hamloaf that's been on their menu forever.
Right. And I made it into a breakfast sandwich. All nine together. A new food's list and it has craziness.
Wow. People really jumped on board. What kind of a ready accoutrement goes with the Hamlin? It was, well, whatever bread we could get our hands on.
We learned a lot about being on the new food's list where, you know, if you haven't like warned your vendors at a time and stuff then they'll run out of everything. So then you take whatever they're willing to give you. Wow. And then you take the ground ham in the state maybe.
Yeah. Yeah. I mean, I assume that's right. You know, you're going to recoil a little bit.
I mean, it sounds curious. Hamloaf. Well, it's actually quite delicious. Yeah.
And it's basically like meatloaf that is also ground ham. Yeah. Yeah. A little bar.
It's tons of little glaze on it. Oh, my goodness. I'm sure Al's have had many accolades over the years and little papers and food articles and everything. Can you name off and show off a little bit with, they've got a beer to work.
They do. What's a beer? James beer. Oh, look at that.
D. I'm getting camera ready. Oh, yeah. So our James beer to word I think was 2004.
2004. Oh, I thought. And it was for the American Classic category which kind of celebrates people who've been around the longest more or less. Well, most people would like, you know, treat this a little more special than they do.
By hanging it on a tag on the wall. But I think that goes part and parcel of that. No, that is pretty much what the describes is right there. Yeah.
Yeah. Yeah. Take yourselves to series. Right.
Exactly. Yeah. That's a little shadowed while I'm just thinking. Yeah.
One of the things that kind of pushed us off in the 80s was, there's a couple of the last names Sterns who wrote a book. Yeah. Jan and Michael, wrote for it. Yeah, they are.
Yeah, they are. Yeah. Yeah. They wrote for it.
They wrote for it. But they wrote us up and got us a lot of press after that. And Gourmet Magazine published our pancake recipe, although it's not right. But they tried.
Her name was in there anyway. And so we got written up in there and we've been written up in like every local publication and Esquire magazine did a thing out there. Wow. Wow.
Gary's been in here a couple of times. Yeah, cool. Well, that's cool. Well, and I remember Doug's comment was he said, would you call yourself a diner or more of a dive and Doug's comment was more of a dump aspiring to be a dive.
Yes, exactly. Yeah. Yeah. Cracking up.
That's a great marketing. Exactly. You didn't find anything funky when you did the re-haul? Well, we did.
So up in the front area, we've put a new refrigerator in and has a countertop on it. But before that refrigerator was there, it was just like a cabinet that had a countertop on it. And when we took it apart, there was like the original, probably from when they were doing three meals a day and had soups and like hot stuff on a steam table, the steam table was still in there. It was just like built around so that you couldn't see it anymore.
And then underneath this, when we got way underneath there, there was like a hatchet. And I have no idea why. We kept it in case, you know, there's an on-the-sister here. But like the thing must have been there at least, you know, since the 50s, probably, or earlier.
Wow. I don't know. Wow. Oh my gosh.
Is it rusty? It was, yeah. It's kind of rusty. Yeah.
It's kind of rusty. Yeah. I imagine something. The fruit is so fresh that just in case you have to take it out back, pig is still alive.
Yeah. I mean, we don't put your major. Wow. All right.
You got that. You got your water. Right. In your history, camping, cabin going, cabin ownership, and going forward.
I definitely, I do enjoy some foraging. Yes. A lot of the good mushrooms. Yes.
I did not have a cabin growing up, but my cousins did. Yeah. And so we spent a lot of time up near Moslake. Okay.
Oh, okay. And these days can't get away long enough to. Right. Yeah.
Yeah. Some are, you know, when you've got a big garden and stuff, you feel a little bit more about the ride. Right. So I'm more of a, you know, go south in the winter kind of course.
Okay. Oh, all right. Moslake, Willow River, Barnum. We were up there for Carlton Coney Days.
That's right. Long, long ago filming a, Gail Whitman show again, long, long ago. Yes. My friend had a good friend who had a cabin on a little hanging horn.
Okay. Yeah. Most rivers beautiful. Yeah.
Cool town. It's just, um, sand lake, I think. Okay. Right on, along the highway.
They, they had family in Moslake. Yeah. It's often, I remember like summers going and they would have like, Moslake days or maybe it was the first of July or something, but they would dump a whole truckload of rocks in the middle of the street. Sure.
And there was agates in there that they would mix in there. Okay. So you were hunting for agates and quarters. And I got eight-year-old or something.
That's the greatest thing ever. Fowls does not need the help of any celebrity visits, but has anybody of, aside from Guy Fieri, I guess, guy Fieri stopped by. Carl Eller was here yesterday. Wow, Eller, no, that's amazing.
Still have a hat on backwards. Big letter. I think so. And I'll just imagine it.
Yeah, yeah. Cool. Yeah. But I hadn't seen him in a few years, but this was the first time he been in since COVID.
So this is an old Vikings player. Yeah. This is an old purple. For the Carl Eller Jim Marshall.
Back when I actually watched football. That's on, right? Benchwammer Bob and Alan Page. Yeah.
Yeah. Supreme Court Justice. Yeah, he used to come in here every once and once in a while. Shakespeare comes in a lot.
He was kind enough to join us on her show and talk about his sound building. He was like, oh, we can't play it live right now, so I built a sounder. Yeah, he's been making the betless sounds. Francis McDermott and the other one.
Oh, yeah, yeah. That's pretty cool. And it was funny because she sat there and I was like, how do I miss that lady? I stared her for the longest time.
And then I realized I just watched, I can't remember which movie. I was like, oh my god. Yeah, she is. So that was funny.
She's cool. Yeah, we get band-related people in all the time because we have our cities around the corner and stuff like that. We get Jim Peterson comes in. Former basketball guy?
Yeah, basketball guy. And the nine sized human? Yeah. Big fella.
Yeah. He eats half the stock you have in the back. Yeah, so yeah, we get our fair share of cool, of cool, famous people in here. Oh, that's great.
And now Bjorn and Fudd. I know. Damn. Now the cabin country podcast has been here too.
So that's really going to do with those 30 listeners that I'm kidding. I guess we'll see them in the back. Ha ha ha ha. If you ever come by through Minneapolis and Dinkytown by the U of M, stop by L.
Yeah, you'd be a fool not to hit house, but be cool with the idea too. You might wait a little while. That's right. That's right.
Offly good. That's right. And don't let that throw you. Well, if you mentioned cabin country, you won't get a darn thing off.
OK. You won't be seen with an extra glad to see us. We'll charge you an extra gender. Cabin country.
Otherwise, there's the door. Standing. Get out. Well, gosh, thank you so much.
Yeah, thank you. Have a lot of fun. And go away hungry, but I'll be back. All right.
Best breakfast in town kind of. Absolutely. Excellent. Excellent.
Take care. So much. Appreciate it. Thank you.
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Well, sir, it was a pretty good weekend in cabin country. Up there in the Gall River. It was cold and breezy, but that didn't stop the die-hard crappie anglers from getting out on the river. April and May being peak crappie season in cabin country.
Docs are starting to appear along the shoreline, and a few water pumps were primed this weekend. Unfortunately, none of these items was at the top of the to-do list for our friends Bjorn Lloyd's Dad and Fudd Klugman. No top priority for Bjorn and Fudd was to dig a new hole for the outdoor crapper. After 40 years of use, Fudd's dad Byron declared it an urgent situation and in need of immediate attention.
Though various plans were discussed, such as burning it down and building a new crapper, Fudd's dad had it in his head to dig a new hole a few feet away, wrap a heavy chain around the crapper and tow it over the new hole. And Byron's mind, it would save money, energy, and time. But of course, it took most of the day on Saturday to complete the task. The digging wasn't so difficult.
Soil along the Gall River is very soft and sandy, easy to shovel. But as Fudd dug down to what he thought was deep enough, his dad said, let's go deeper. In the deeper he dug, the more Fudd remembered his childhood dread of having to use the old crapper. In his early years of the cabin, there was nothing scarier than entering into that dark and dingy structure, opening the lid to the toilet seat, which, like many other things at the cabin, was painted dark green by his dad to look woodsy.
And though he tried, he was unable to avoid glancing at the deep black hole, which, in Fudd's young imagination, was as deep as a mind shaft and scarier than anything that might be hiding under his bed at home. As the mosquitoes fly on a warm and humid, brainer-dunnervous child walks with his flashlight to the crapper. That's Lloyd. Good old Lloyd.
Hey, we're in the thick of the spring time now. Spring is strong. It is strong. Things are blooming and popping and the colors coming back.
So the endless autumn has finally changed over to spring. It has. Pretty exciting. And not only are leaves and flowers starting to pop, but we've had some action on our cabin country pod at Gmail.com.
We have a fact. Heard from a couple of folks and also a call in about a detail of a show, a couple of bags. I may have spoken in error. That's entirely possible.
Let's take a quick listen to this message that was left for him. Let's take a quick. I love it. Let's hear it quick.