Issue 29

Calculated Cuisine

I’m a 24-year-old writer, not trained as a culinary chef. I’ve had experience as a server in the food industry and consider cooking as one of my hobbies. Since I’ve lived on my own, my favorite activity is finding new

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Bitter Little Fella

I frequently swear that I could never be a vegetarian. It is the “taking an oath” kind of swearing rather than the “embarrassing your mother” kind, but I am still pretty belligerent as it is happening. I do all sorts

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Omaha Standard : M’s Pub’s Lahvosh

There is a history of civilization that is only discoverable through the dogged and deft perusal of restaurant menus. The forgone lists of the things we once served each other for lunch are supreme fodder for the culinary anthropologist. I

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Off the Eaten Path: Sweetbreads

Turn on, tune in, eat out. Much as Timothy Leary put in words the driving idea of the 60’s LSD culture, today we must adapt this to our culinary adventures, wherever they may take us. Trying new things is nothing

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Publisher’s Pick: Laos Thai Kitchen

Following along the lines of last issue’s Publisher’s Pick, picking the place that I hear the most about during the span of a couple months, I latched on to another old-school Omaha place that seems to be somewhat of a

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Slower Food Less Work

“Three hours is good, but four is better.” That’s the rule my mother taught me for pot roast. Now, think about the last time you planned a meal far enough ahead to cook something like that, and you’ll see we

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Start to Finish: One Bird

Chicken may be the most democratic of all foods. It transcends ethnicity, enjoys a rare liberty from most religious taboos, is inoffensively mild flavored, is available year-round in almost every corner of the world and, quite frankly, can be downright

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7 Places Your Grandparents Ate (and You Should Too)

Although a lot gets said about the great restaurants that Omaha has to offer, what often gets lost are the original establishments that paved the way for the fantastic culinary scene our city has today. With that in mind, here

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Omaha Standard: Bronco’s Fries

My wife sometimes calls me a food whore. She means it in the nicest possible way. I hope. I hope she means that I am a fast friend of something that is agreeable to me upon first blush, no matter

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Spring BBQ Review

Considering that the summer is nearly upon us and nothing speaks to the summer like the smell and taste of kick ass barbecue, we thought the next food review for Food & Spirits Magazine should have at least something to

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