Issue 30

Articles

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Season’s Change

How a Dundee anchor and Countryside newcomer keep their menus dynamic and their guests coming back for more. The Christmas tree is down, the New Year’s ball has dropped and the Valentine’s roses are no more.  The big holidays are

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Spring is in the Air: A Recipe for Carbonara

I don’t know about you, but one of the things I absolutely love about living in the Midwest is the vivid and dramatic contrast of the seasons we enjoy here in the Omaha area. Now, I realize some of you

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Supper Club: Chaima’s African Cuisine

The Supper Club is a part of Metropolitan Community College’s TriOmega Chapter at the Institute for the Culinary Arts. Each month the students travel to visit a dining establishment in this fine city. One can look around the campuses at

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The Myth of Fume’ Blanc

Pouilly-Fume’: Noun: An AOC established in France in 1937, composed of around 1,200 hectacres, and best known for producing Sauvignon Blanc. Sauvignon Blanc: Noun: A grape varietal originating in the Bordeaux region of France from which white wine is commonly

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Our Favorite Patios Around Omaha in 2018

  With the break in the cold temperatures and spring making its appearance, patio season is now in full effect. The ability to enjoy beers and cocktails on a deck is, once again, ours for the taking. With that in

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The 1939 Nazi Diet at the Fontenelle Hotel Amber Room

The Fontenelle Hotel opened in 1915, the Blackstone in 1916. The two hotels and their restaurants competed as Omaha’s iconic images of gracious hospitality. On September 1, 1938 the nazis started their blitzkrieg assault of Poland. Warsaw surrendered on September

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From the Willamette Valley to Omaha: Illahe Vineyards

In 1983, Lowell Ford got his hands dirty planting grapes in the dirt of what would ultimately become Illahe Vineyards in Oregon’s Willamette Valley. Taking advantage of the Missoula Floods, which some twelve thousand years earlier had rushed between the

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Farine + Four Opens Its Doors

The sun rises over Leavenworth Street every morning, streaming through Farine + Four, a daytime restaurant and bakery. Arriving at 4:30 a.m. isn’t always easy according to Ellie Pegler, the owner, who begins baking and prepping before the sun even

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Sodas in Which You Were Not Entirely Aware of: NuGrape

Ahh, Grape Soda. It is one of the flavors that everyone has a special memory about. Maybe you had your first grape soda while visiting your grandpa’s farm for the summer. Or maybe you shared a grape soda with your

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Nebraska Journalist-Author Genoways Takes Micro and Macro Look at the U.S. Food System

It should come as no surprise that a writer, who chronicled a year in the life of a Nebraska farm family, exposed the dangers of a broken American food system and is now researching Mexico’s tequila industry, has always marched

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