July 2013 Mountain Home magazine:
Sometime between 4 and 4:30 a.m. every Tuesday morning, baker and sometimes-short-order cook Holly Musselman fires up the fryer and commences a ritual she has carried out for the last twenty-five of her thirty years at the Wellsboro Diner: she makes donuts. Not just any donuts, these, but big, cakey confections that are the reason we all fell in love with donuts in the first place. The holes go onto plates along the counter, for staff and regulars alike to munch on gratis, and the four-dozen-or-so donuts themselves—plain, sugar, and cinnamon—start selling like—well, like hotcakes. So the best advice is: don’t get there too late in the day on Tuesday.