Issue 28

The Dumpster: Saying It with Meat

At Christmas we often show our love with a salami. I don’t know how Hillshire Farms survives the rest of the year, but during the Christmas season business booms as neatly packaged grassy nests of unrefrigerated salami and warm wet

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More Bang for Your Buck

With people these days moving away from the generic and cozying up to the unique with just about all consumer products, I thought that I’d deviate from my normal topic of cigars and try to educate the public on another

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The Omaha Restaurant Association; Like an Old Friend

Walk into any restaurant here in Omaha, and you will probably experience the same sensory condition wherever you go. A smiling greeter with a Midwestern flare will ask, “How are you tonight?” and actually mean it; a waitress may walk

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FSM’s Interview with Cat Cora

Cat Cora will host The Food Bank’s 8th Annual Celebrity Chef Fundraiser on February 26th. I was able to catch up with her by phone and ask her some questions about her career in food and what makes her tick.

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High School Teams Showcase Skills at MCC’s High School Culinary Invitational

The Institute for the Culinary Arts at Metropolitan Community College holds a High School Culinary Invitational every year for area high school students to compete in. This year marks their fourth year of holding the event, which will be held

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Barrel Aged Beer: Back to the Way It Was

It’s an unfortunate circumstance, but when forced to think of an image related to beer, I’m betting the images that most often come to mind are those from the countless hours of televised media depicting beer in the most basic

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