Issue 28

Lobster for the Land-Locked

It can be fairly stated that the lobster has endured many injustices in its culinary history. Originally used as fertilizer by the Native Americans, lobster was first fed en masse to indentured servants against their will in colonial New England.

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Point and Eat: Fishing for Your Dinner Online

Many readers of this magazine are new to Omaha and looking for a little culinary fun. Maybe you are a recent transplant or are here on business. Or maybe you’re doing the family thing, visiting Aunt Bessie and Uncle Ron,

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Organic: What Does It All Mean

Organic, local, biodynamic, ethical, free range, natural, grassfed, and GMO free. Confused? You should be. With so many food buzzwords, so many talking heads in the media using them, and a new “Super Cure Everything Diet” coming out seemingly every

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A Verbal Herbal

Whether you pronounce “herbs” with a silent H like normal people or make a point of pronouncing it like Martha Stewart, herbs are one of the good things cooks everywhere agree are indispensable. In a way, they are the ultimate

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Vivace Review: Putting a New Menu to the Test

For Food & Spirits Magazine’s quarterly round-table review we hit Vivace located in the Old Market (1108 Howard St.). Having been around for nearly 15 years, Vivace recently went through a revamping of their menu. Still doing contemporary Italian cuisine,

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The Worth of a Recipe

A recipe is defined as a set of directions accompanied by a list of ingredients that describe how to prepare something. Great cooks consider themselves great because they have a deep repertoire of recipes they have either created or mastered.

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Buying Fresh and Local

I went to a documentary recently called “Food Fight.” It’s a film about the U.S. food market and how we Americans have moved away from eating fresh and local produce. The film appealed to me because my dad is a

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