Issue 30

Finding the Food: Des Moines

Recently some friends and I decided to head up to Des Moines for their first-ever Hinterland Music Festival. We were looking forward to music from Future Islands, TV On The Radio, Edward Sharpe and more, but I was really looking

Read More

Supper Club: Prairie Plate

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

Read More

Long ago and not so far away

About a decade and a half ago and 30 miles northwest of Omaha, you would have found me overseeing the line at Nick’s 505 Mainstreet Grill in Fremont. Alas, it is long gone but the beautiful memories linger on. Wednesday

Read More

Observing and Documenting a Wild Superstar

“Some are born great, some achieve greatness, and some have greatness thrust upon them.” – Bill Shakespeare Congratulations! You have happened upon an article that will change your life. If you are anything like me, and I know you are,

Read More

Prairie Food Grows from Deep Roots

Review: ‘New Prairie Kitchen: Stories and Seasonal Recipes from Chefs,  Farmers, and Artisans of the Great Plains’ by Summer Miller If your great-great-grandmother appeared in your kitchen, she might tell you to put that protein shake down and eat some

Read More

Making the Grade: A Day with Nebraska’s Imperial Wagyu Beef

It was a Japanese military leader who predicted that Wagyu beef would power soldiers through war, and give them vital energy to fight for hours. An animal that once was utilized to tend rice fields and serve as an agricultural

Read More

The Birth of a Classic: The Market House and Great Expectations

It’s getting harder and harder to start a restaurant in Omaha. With the incredible growth of the quantity, and quality, of the many, many restaurants opening their doors, it’s no longer enough to offer a steak, a side of canned

Read More

Letter From the Publisher: Issue 21

Often, throughout the course of running Food & Spirits Magazine, I’m reminded of the food bounty that is available to us living in Omaha. Of course, chefs and restaurants have noticed this, and particularly in recent years, the dining-out public

Read More