Issue 27

The Rating Game

Any of us who have perused a wine or food magazine with a featured wine section has seen the proverbial wine reviews. It apparently isn’t enough to merely recommend a particular wine. We are Americans, and we need our rankings.

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The Dumpster: Condimentary

I was 27 years old when I learned that ketchup doesn’t come with a refrigerator. Every fridge I had ever met had ketchup, mustard and pickles. I never met anyone who bought ketchup. My formative years had been spent living

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Bar Chat: An Interview with Binoy Fernandez

The following is an interview I conducted recently with Binoy Fernandez, whose new bar concept, IO Speak, is now open in the lower level of the Indian Oven. FSM: Describe IO Speak and its relationship to the Indian Oven BF:

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Beer Chat: Raising a Toast to Nebraska’s A+ Offerings

We are blessed in Nebraska – great beer is not in short supply here. Let’s raise a toast to the Cornhusker State’s A+ offerings. For those who’ve been following this column through past issues, I’d like to announce a bit

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Libation Conversation: The Scofflaw Cocktail

The Scofflaw Cocktail. It sounds so dangerous and subversive! In fact, it isn’t dangerous at all (in moderation), and since the repeal of Prohibition in 1933, its subversive nature has long since dissipated. The Scofflaw is one of the few

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Raw Food: More than a Fad Diet

There seems to be a new fad diet every couple of weeks, and one that has recently been growing in popularity is the Raw Food Diet. If you haven’t heard about it, you obviously aren’t very trendy – shame on

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Five Favorite Burger Joints

Some of the problems with our favorite burger joints are that they are clear across town when we have a craving. So, for me, perhaps one of the best litmus tests for a burger joint is if I’m willing to

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Raw Milk: Fighting for the Right to Choose

The debate over the value, or lack of value, of milk stretches from the dairy farmer to the the parent. Pasteurized and raw milk have been labeled as a glass of liquid poison by one group or the other in

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Five of our Favorite Appetizers

It seems as though everybody has a list these days. Best of this, best of that – but what really makes those lists any different from each other? For the most part, not much because lists have been taken over

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Cheese Romance Comte’

Cheese is culture, is life. This has long been my credo, and when I was asked to share my passion with the readers of Food & Spirits Magazine I was thrilled. My mind raced back through the many Cheese Clubs,

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