Issue 28

Letter From the Publisher: Issue 20

This issue of Food & Spirits Magazine marks a bit of a milestone for us. In your hands is the 20th issue of FSM. Perhaps it’s needless to say, but I’ll go ahead and say it anyway… it’s been quite

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The Dumpster: Trending markets

Here in the heartland of agriculture we’ve cultured something that grows great on four acres of parking lot: the farmers market. A farmers market isn’t much of a market and there aren’t any farmers. Mostly it’s rows of big white

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The Supper Club: Mouth of the South

Publisher’s Note: Omega Omega Omega (Tri Omega), the culinary fraternity at the Institute for the Culinary Arts at Metropolitan Community College, strives to provide students with opportunities to apply and develop their skills through unique experiences. One of these experiences

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Nosh Wine Lounge: Striving to provide consistent, excellent service

Omaha is a city with more than its share of bars and dining establishments. There’s something to accommodate every taste and every personality. Lately, it seems that a new restaurant rises up on every corner, from the ashes of another.

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Reuben, a Masque of Sandwich

A good sandwich can be an emotional thing. A good grilled sandwich, even more so. Sidle up to a Reuben sandwich and just look at it: lightly toasted rye bread, homemade sauerkraut, a hand’s width slab of salty, thin-sliced corned

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6 of Our Favorite Reubens

For those of us in Omaha, the Reuben sandwich is our fair city’s iconic food item. Although its invention is still open for debate to many in the country, here in Omaha, we know it’s ours (for more information on

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Sodas You May Not Be Entirely Aware Of: Earp’s Sarsaparilla

Right from the start, you know you are dealing with a serious soda when you choose Earp’s. This bottle is adorned with a haphazardly placed label that is clearly meant to intimidate cowards and the lawless. Earp himself stands with

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Slices of the City: A look at Omaha’s spectacular sandwich scene

A sandwich is defined by Webster’s Dictionary as “two or more slices of bread or a split roll having a filling in between or one slice of bread covered in food”. For some, a sandwich is a quick grab and

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A Meatless Wonder

Though I’m no longer a vegetarian and have never been vegan, I still enjoy the style of food. I think it takes a lot of skill and creativity to make something vegan that traditionally relies on meat for most of

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