Food & Spirits Magazine

Archive

Avoiding the High Cost of (Wine) Education

Mark Gudgel March 22, 2016

Anyone who has ever sat in gridlock on the 405, or even just hit I-80 at the wrong time of day, has in the very least considered the merits of becoming a small airplane pilot. When I investigated this possibility

Bubbly 101

Mark Gudgel March 22, 2016

Having the holidays almost upon us signals the coming of many traditions. From the onset of a hard Nebraska winter to various religious observations, and from a zealous embrace of all things capitalistic to the popping of countless corks across

The Dumpster: Knowing your hash from a hole in the ground

Michael Campbell March 22, 2016

If the big bomb hits tomorrow or ISIS hackers succeed in melting down our power grid, I’ll be happy living off the three-day supply of leftover minestrone my wife made. There’s half a roast chicken in the fridge too. If

Once A Prawn a Time in Omaha

Jessica Clem March 22, 2016

Once a prawn a time, in a Whole Foods in Omaha, there was a delicious assortment of shrimp, waiting to be taken to a loving home. Each shrimp had his or her own story, told in great detail by the

Facebooking Reality: The responsibility we all share

Jill Cockson March 22, 2016

In 1992, Madonna wrote the original Fifty Shades of Grey, entitled Sex. There was an uproar (as expected) from the conservative community regarding the dark and explicit nature of the book. In a television interview regarding the negative response from

Sodas Which You May Not be Entirely Aware of: Green River

Eddie Morin March 22, 2016

Okay folks, here we are again. Your favorite quarterly column showcasing rare and desirable sodas is finally back. This time we will be exploring Green River – I’m quite excited about this featured soda. First, we will look at a

Death of a Salesman

John Finocchiaro March 22, 2016

The wine world is filled with romantic imagery. Vineyards ripe with grapes glistening in the morning sun, cellars awash with the beautiful damp aromas of juice aging patiently in oak barrels, tasting rooms animated by swirling glasses and lively, intellectual