Issue 26

The Ethos of Cooking

Often when we cook, we think only of ingredients, number of diners, seasonality, or cost, but rarely do we consider the attitude we have to muster in order to pull certain kinds of dishes off. One may say, “I don’t

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The Dumpster: Loyal to the Bone

I bought a bag of Newman’s Own Organic Second Generation Premium Dog Treats. There were about as many little snacks in the bag as there were adjectives in the title. The treats were for Phooey, a Shih Tzu, who had

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Libation Conversation: Maurice Hennessy

Maurice Hennessy, eighth-generation descendent of Hennessy Cognac founder Richard Hennessy, paid a visit to Omaha recently. I was fortunate enough to spend some time with Maurice learning more about his family and about Hennessy Cognac, and he was kind enough

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Bar Chat: The Boiler Room

I had an opportunity recently to sit down with Chris Engles, lead bartender at The Boiler Room in the Old Market. Chris’s dedication to the craft of bartending and the art of creating truly amazing cocktails is remarkable and must

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Great Wine with Great Meals

The holidays are a time for tradition; however, let’s try jumping out of the box and explore some new and different wine-food matches. We will look at wine parings for three time-honored holiday meals: traditional turkey dinner, baked glazed ham

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Back Labels: A Guide to Buying European Wines

There are thousands of individual wine producers imported into the United States each year. For the professional wine buyer, there’s always a rising star producer emerging from an up-and-coming European wine region, making the task of knowing all of them

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Beer Chat: Imperial Stout

Far from humble, the Russian Imperial Stout’s history dates back to the 18th century when it was produced in Britain for export to the Czarist courts. Today it has turned into an American powerhouse stout, and certainly my favorite of

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The Cigar Bar is Back in Town

So you might have heard recently that a crack in the armor of the mighty Nebraska state government has been achieved. No, they didn’t legalize medical marijuana (damn, my cataracts have really been acting up lately), they decided to let

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Honey Creek Farms

Beth and Roger Matson began selling as Honey Creek farms some 14 years ago. Well, not selling really. In the beginning they gave their wares away. But when the couple left the San Jaochin Valley for the Midwest, Beth left

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Staying Cool

“Change is inevitable ~ growth is an option…” Anonymous No one seems to like change, unless it involves someone else changing. And no one likes to see the things that they have grown accustomed to change. But no one likes

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