Issue 27

Letter From the Publisher: Issue 20

This issue of Food & Spirits Magazine marks a bit of a milestone for us. In your hands is the 20th issue of FSM. Perhaps it’s needless to say, but I’ll go ahead and say it anyway… it’s been quite

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The Dumpster: Trending markets

Here in the heartland of agriculture we’ve cultured something that grows great on four acres of parking lot: the farmers market. A farmers market isn’t much of a market and there aren’t any farmers. Mostly it’s rows of big white

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The Dumpster: The Year of Eating Dangerously

Before we buttered our first roll, before the glasses were filled, before we had a chance to say grace, my mother set down the platter of turkey and announced: “Everybody—save the neck for Dad.” There was a pause as our

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Babysitting After Midnight: Happy Hour

It’s many people’s favorite part of the day. That moment when you get to walk out the doors, get into your car and leave work behind. The second favorite? Happy hour. With so many great options around it’s easy to

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In the Business: B & G Tasty Foods, Part 2

Publisher’s Note: This column lets business owners, in their own words, tell us about the history of their place, how they came to be involved with it and what it’s like to run it. Eddie Morin, the owner of longtime

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Finding the Food: Deweese, NE

This is the furthest I have been out for Finding the Food to date. I found myself with some friends in Deweese, Nebraska – a tiny town with a population of 67. The town exists in the area of the

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Letter from the Publisher: Issue 19

The 19th issue of Food & Spirits Magazine is in front of you. We sure are proud of this one because of a few changes that have been made. Along with a number of design changes, you’ll see some pretty

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One Bourbon, One Scotch & One Beer: Barrel Aging

Quercus Alba, white American Oak, is booze’s best friend. All brown liquors spend some amount of time resting in wood barrels, and the results are fascinating and varied. If properly accomplished it’s a journey from harsh, raw, grainy jet fuel

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Babysitting After Midnight: Questions About the Moscow Mule

Well dear readers, I’m back! In this issue I’ll be (hopefully) helping out a few of our readers that came to me with some questions about spirits. The first of which is the history of the Moscow mule, which I

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Bites & Sips: Issue 18

MCC’s Sage Student Bistro Sage is now open during the College’s fall quarter. Lunch hours are Monday-Thursday, 11am-1:30pm, and dinner hours are Monday-Thursday 6-8pm, with last seating at 8pm. Sage operates as a customer focused classroom providing students with an

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