Issue 27

The Dumpster: It’s a Wrap

I bought a 16MB Flash card for my camera. The card itself is about the size of a Cheez-It. It was packaged in a little plastic box, which was wrapped in a four-inch plastic bubble, sealed in a plastic hanger

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Libation Conversation: Oaxaca Old Fashioned

Observant devotees of Food & Spirits magazine may have stumbled across a column of mine a while back that took a closer look at what’s called the Old Fashioned cocktail. In that column I sang the praises of this simple

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Bar Chat: An Interview with Steve Jamrozy of Side Door Lounge

Steve Jamrozy, the creative force behind the Flatiron Café since its inception in 1995, has earned a reputation for doing things differently than pretty much everyone else out there. His unorthodox approach seems to me to be fueled by a

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Beer Chat: Wild Ales

Wild Ales are among the most mystical of all beers. Distinctively sour, utterly complex, and made from strains of yeast and bacteria shunned by most breweries, these beers rank among the most fascinating and flavorful of styles. Wild ales’ roots

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Wine Q&A: The Best, the Worst, the Most, and the Least

Wine, with all of its complexities, is basically a very simple product at its core. Grow some grapes, pick them, crush them, and allow them to ferment. Serve at room temperature or chilled. That’s it. But the mystique and intrigue

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Chardonnay: Matching its many styles with food

Chardonnay is the most planted wine grape in the United States. Although it is somewhat of a trendy wine, there is little doubt about its popularity: Chardonnay is the most loved wine in America. Why? It’s hard to say, as

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Cigar Bars Rviewed

With Nebraska’s Cigar Bar exemption to the Nebraska Clean Indoor Air Act celebrating its first birthday, I thought it would be a good time to take a closer look at the landscape that this hard fought bill created. During the

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Food Service Warrior: Why Serving Groups is Cool

If you’ve read this article at all for the last few years, you would notice that the writers were always, men. Not to say that I don’t want to hear what they have to say about serving or bartending, or

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Food Guilt: Eat it now, apologize never

Recently, I had a casual potluck dinner with some friends. It’s a regular group, and we know each other pretty well. As we were setting out the dishes, I noticed there was a lot of apologizing. “Sorry, this isn’t organic.”

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The Blues

Nothing depressing about intense flavors found in blue cheeses. As the legend goes, a young man was enjoying a simple lunch of bread and sheep’s milk cheese. Capturing his attention was a beautiful woman off in the distance. Stashing his

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