Issue 29

Food Service Warrior: The Regulars

“Some times you want to go where everybody knows your name, and they’re always glad you came.” How many people remember the show Cheers? It was a show about a little tavern in Boston that revolved around their regulars. Everyone

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Finding the Food: Bellevue, Nebraska

When driving through Bellevue, whether up on Cornhusker or heading down Galvin Road to Offutt AFB, one will see a mind-numbing array of fast food chains, followed by national sit down chains, followed by more fast food chains and so

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Letter From the Publisher: Issue 8

This issue of Food & Spirits Magazine, our 8th, while also starting a new year and a new decade, marks two full years of FSM being in business. During FSM’s short lifetime, and particularly in the last year, lots of

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The Dumpster: For Good Measure

Recipes used to be simpler: 1. Hit pigeon with rock; 2. Pull off feathers; 3. Hold over fire until inside temperature reaches . . . ow! Our ancestors learned the feather trick after some trial and error. Then came the

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The Dumpster: Molding Opinions

Before the dawn of refrigerators, back when humans made ice cubes by banging chunks of glacier against their foreheads, food storage options for leftovers were simpler. You either 1) ate it, 2) it rotted, or 3) it rotted and you

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Bar Chat: The Dundee Dell

The Dundee Dell, a true Omaha institution, is celebrating its 75th anniversary this year. I sat down recently with Monique Huston, general manager of The Dell, for a peek behind the curtain of this legendary pub. FSM: Describe the restaurant.

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Beers Reviewed

Lucky Bucket Lager ABV: 4.5% Average Rating: B Lucky Bucket is the newest brand taking to the local market, and upon sampling their Lager I have nothing but high hopes for their next batch. The Lager features a copper hue,

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Food Service Warrior: When is Over-Pouring Out of Line?

How many people go to the bar because they know they are going to be over-poured on the drinks they buy? From the people I have talked to, it’s not very many. Most people like to know how much they

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Food Service Warrior: On the Line and Behind the Scenes

How many people that have never worked in the kitchen think they have what it takes?  I am going to guess maybe 1 out of 10 people actually do.  There are a lot of misconceptions about working in a kitchen.

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The Dumpster: Saying It with Meat

At Christmas we often show our love with a salami. I don’t know how Hillshire Farms survives the rest of the year, but during the Christmas season business booms as neatly packaged grassy nests of unrefrigerated salami and warm wet

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