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Libation Conversation: Oaxaca Old Fashioned
Observant devotees of Food & Spirits magazine may have stumbled across a column of mine a while back that took a closer look at what’s called the Old Fashioned cocktail. In that column I sang the praises of this simple
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Beer Chat: Wild Ales
Wild Ales are among the most mystical of all beers. Distinctively sour, utterly complex, and made from strains of yeast and bacteria shunned by most breweries, these beers rank among the most fascinating and flavorful of styles. Wild ales’ roots
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Food Service Warrior: Why Serving Groups is Cool
If you’ve read this article at all for the last few years, you would notice that the writers were always, men. Not to say that I don’t want to hear what they have to say about serving or bartending, or
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Finding the Food: Lincoln Highway and Elkhorn
My latest adventure to find pockets of food outside of the Omaha area didn’t bring me far away from town. A short jaunt down the historic cobblestone Lincoln Highway brought me to the familiar old main street of Elkhorn. The
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Letter From the Publisher: Issue 10
Big and exciting changes are afoot at Food & Spirits Magazine. I’m happy to announce that FSM has formed a partnership with The Reader family of publications. John Heaston, publisher of The Reader, and I formed this partnership as a
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The Dumpster: Un-American Food
We have been invaded. The Europeans snuck in and now all our signature foods are named after their home towns. Hamburger. Frankfurter. We call the latter a hot dog, but in our hearts we know the truth. A hot dog
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Libation Conversation: Pimm’s No. 1
If you’ve been to enough bars, you’ve noticed them. They’re the bottles seemingly all bars have, but few seem to know what they are or what to do with them. On the surface this seems sort of steeped in tradition
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Bar Chat: The Intoxicologist
I first met Cheri Loughlin (a.k.a. The Intoxicologist) a few years ago at a cocktails class we both attended. At that time, she was just beginning to post on the web the results of some of her research into distilled
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Beer Chat: American IPA
The India Pale Ale was first brewed in England back in 18th century. The beer was originally designed with gratuitous amounts of hops because the of the plant’s natural preservative powers. The heftier hop addition and higher alcohol content helped the beer survive
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Food Service Warrior: What’s a ‘Real’ Job?
I have been working in the restaurant industry for about the past five years now and I currently bartend at M’s Pub. I’m very grateful to be working with great people and doing something I enjoy very much. I’m writing
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