Issue 30

Letter From the Publisher: Issue 9

While preparing this issue of Food & Spirits Magazine, our ninth, I had the opportunity to sit down and reread the original business plan for FSM. I stumbled across it while unpacking a number of boxes that had been in

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The Dumpster: Loyal to the Bone

I bought a bag of Newman’s Own Organic Second Generation Premium Dog Treats. There were about as many little snacks in the bag as there were adjectives in the title. The treats were for Phooey, a Shih Tzu, who had

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Libation Conversation: Maurice Hennessy

Maurice Hennessy, eighth-generation descendent of Hennessy Cognac founder Richard Hennessy, paid a visit to Omaha recently. I was fortunate enough to spend some time with Maurice learning more about his family and about Hennessy Cognac, and he was kind enough

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Beer Chat: Imperial Stout

Far from humble, the Russian Imperial Stout’s history dates back to the 18th century when it was produced in Britain for export to the Czarist courts. Today it has turned into an American powerhouse stout, and certainly my favorite of

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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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