Issue 30

Industry

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Menu Development 101

I often write about the importance of understanding the gears of business. Of knowing, fundamentally, how the gears of profitability work together. It is easy to know that a business works (you are either in the red, or in the

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Supper Club: Chaima’s African Cuisine

The Supper Club is a part of Metropolitan Community College’s TriOmega Chapter at the Institute for the Culinary Arts. Each month the students travel to visit a dining establishment in this fine city. One can look around the campuses at

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The 1939 Nazi Diet at the Fontenelle Hotel Amber Room

The Fontenelle Hotel opened in 1915, the Blackstone in 1916. The two hotels and their restaurants competed as Omaha’s iconic images of gracious hospitality. On September 1, 1938 the nazis started their blitzkrieg assault of Poland. Warsaw surrendered on September

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Farine + Four Opens Its Doors

The sun rises over Leavenworth Street every morning, streaming through Farine + Four, a daytime restaurant and bakery. Arriving at 4:30 a.m. isn’t always easy according to Ellie Pegler, the owner, who begins baking and prepping before the sun even

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Nebraska Journalist-Author Genoways Takes Micro and Macro Look at the U.S. Food System

It should come as no surprise that a writer, who chronicled a year in the life of a Nebraska farm family, exposed the dangers of a broken American food system and is now researching Mexico’s tequila industry, has always marched

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Harvesting Food and Friends at Florence Mill Farmers Market, Where Agriculture, History and Art Meet

The ‘Mill Lady’ is hard to miss at the Florence Mill Farmers Market on summer Sundays. She’s the beaming, bespectacled woman wearing the straw hat adorned by sprays of plastic fruit and vegetables. Market vendors include local farmers, urban ag

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Shifting Paradigms: Shake Out and Start Up

Closing one calendar year and transitioning into another seems to have a renewing effect on most of us.  Many people begin to focus on health and wellness changes for the New Year. Over the past year, I have been presenting

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The Art of Hospitality

When I was 10 years old, I earned my first-degree black belt in Taekwondo. My instructor, Ken Brooks, had a reputation for earning respect. He gave us the tools to succeed, and the personal room to fail; the choice was

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Welcome to VivinOmaha!

I wouldn’t have thought anything could get much better than a vertical of high-end Napa Cabernet dating back to 2006, seemingly endless trays of beautiful charcuterie, cheeses, and breads, and discounts on bottles of wine with waived corkage, but somehow

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Bartender Portrait: Alex Jochim

This issue of Food & Spirits Magazine’s bartender portrait article spotlights someone that most of the bar-going crowd in Omaha has encountered at one time or another. Either as a bartender, one of the faces constantly attending to details at

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