Issue 30

Articles

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Harvesting Food and Friends at Florence Mill Farmers Market, Where Agriculture, History and Art Meet

The ‘Mill Lady’ is hard to miss at the Florence Mill Farmers Market on summer Sundays. She’s the beaming, bespectacled woman wearing the straw hat adorned by sprays of plastic fruit and vegetables. Market vendors include local farmers, urban ag

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Letter From the Publisher: Issue 30

Welcome to the 30th issue of Food & Spirits Magazine. A great deal of work, by some very creative people, has gone into the magazine you see before you. Of course, we hope that you love reading it as much

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Why We Taste and Experience Food Differently? 0

You have probably heard the term “a fussy eater.” Cooking and preparing food for one such individual can quickly get on your nerve and wear your patience thin. After all, why wouldn’t they just eat what you put on their

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The Best Casinos That Serve The Most Delicious Food 0

Without a doubt, a casino might be the last place you would expect to find fine dining options and delicious foods that you may not be able to find somewhere else. However, the truth is lots of foodies choose to

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Results for the 3rd Annual Omaha Doughnut Shootout

Best Cake Doughnut 1.Hello Sugar 2. Petitt’s  3. Hurts 4. Hardy Coffee Co.  5. Sunrize  Best Glazed Doughnut 1. Hello Sugar & Hurts – Tie  2. Pettit’s & Krispy Kreme – Tie  3. Sunrize 4. Donut Run 5. Hardy Coffee

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2018 Happy Hour Map

  Everyone loves happy hour and we’re no different here at Food & Spirits Magazine. We’ve created a map of some of the tops spots in the Omaha Metro to satisfy your happy hour cravings. We’ll see you there! Brickway

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The Great American CabSauv Review 2017

I had “The Library Club” over at my house again, everyone having chipped in a bit of money to taste through some older wines that none of us individually would be likely to splurge on. Not for the first time,

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Sage Student Bistro Hits All the Right Notes

Textbooks say multiple star fine dining restaurants have three defining qualities: Delicious and beautifully plated cuisine. A wait staff that provides top-notch service. A welcoming atmosphere and luxurious ambience. That is what the textbooks impart to every student going through

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Shifting Paradigms: Shake Out and Start Up

Closing one calendar year and transitioning into another seems to have a renewing effect on most of us.  Many people begin to focus on health and wellness changes for the New Year. Over the past year, I have been presenting

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The Art of Hospitality

When I was 10 years old, I earned my first-degree black belt in Taekwondo. My instructor, Ken Brooks, had a reputation for earning respect. He gave us the tools to succeed, and the personal room to fail; the choice was

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