Posts From Jessica Clem
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Jessica Clem
You Cannoli Live Once
So why dredge it out? In light of recent political chaos, the fact that we’ve been wearing shorts in February, and the all-together dissolving of organized society, this writer thought it would be best to focus on a story of
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Good Life, Great Food: Celebrating Omaha Restaurant Week
For some people, spring break is the week they look forward to all year long. For these landlocked travelers, there is nothing quite as exciting as journeying to the beach for a few days in the sun. For others, there
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Two Tales of LeadBelly
In most cases, a red herring is a clue left at a scene; a distraction meant to mislead others from the trail. For Mike Martin, a red herring means more than simple bait and switch. “A red herring is a
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Once A Prawn a Time in Omaha
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
Read MoreMaking the Grade: A Day with Nebraska’s Imperial Wagyu Beef 0
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
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It’s Beer-ginning to Look Like Spring
During one particularly chilly evening this past winter, I remember staring at my road bike from the couch, leaning sadly against my office door, looking as forlorn and out of shape as I felt. The sun was just a dream,
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Let Them Eat Pizza
When I was in high school, pizza came in one form: a circular pie with a crust made of flour, with an available variety of toppings, but cheese was always the best. Pizza was not the stuff of fine dining;
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Globally First: Whiskey Dispensing Makes Mark in Omaha
Imagine creating an appeal to a global company whose business plan is, metaphorically, carved in stone. Picture the change is accepted. The result? An exclusive bar in the middle of the Midwest, complete with a dispensary system that is unlike
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7 Desserts We Love
At Food & Spirits Magazine, we believe dessert rules the culinary roost; the delicious curtain call at the end of a savory meal. No matter how great the entree, how filling the appetizer, and how bottomless the drinks, we always
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Spring in a Glass: The Flavors of Omaha’s Cocktail Scene
Along with craft beer and homemade soda, handmade cocktails are making a comeback. Shaken with local bitters and stirred with house made juices, tonics and syrups, variety truly is the spice of the cocktail life. The cocktail has many similarities
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