Letter From the Publisher: Issue 2

01 Jan, 2008 by Erik Totten

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I’m proud to present the second issue of Food & Spirits Magazine. Although it was only a little over three months ago that we premiered our first issue, so much has happened in that time. We’ve made adjustments and changes, some minor, some not, some sections were added, some deleted, and some just cleaned up – but all of it was done to better accommodate you, our readers and supporters, and create the publication you want to see.

The listing guide, while certainly comprehensive last issue, also needed updating in a fairly significant way and hours upon hours have been poured into it to do so. While updating the listing guide, we also wanted to refine the design of that section as well. We’ve added smaller, localized maps along with a better mapping feature that should make it easier to find the particular establishment. As well, over 300 places have been added which brings the listing section to well over 1000 restaurants, bars, lounges, specialty shops, and clubs throughout the Omaha metro area.

Our editorial content also saw some changes in various ways. The ‘Expert’s Panel’ was a hit so we added more of Omaha’s fine food and beverage experts into the fold. They in turn helped us create content that responded to what our readers wanted to see – more lists, more recipes, shorter articles that could be understood by the amateur and gourmand alike, and a few other surprises we think you’ll enjoy as well.

Finally, we left some things the same. The format for the restaurant review was a hit with everyone and, while we will still continue to do just one review per issue, we will also continue to dedicate the same amount of coverage and space to the review so that you can truly get a feel for the restaurant. As well, the photography was certainly a key component in the last issue and while maintaining our standards for quality, we also wanted to shoot more photos on location to try and capture the complete experience.

The incredibly positive reaction to the first issue was more than we could have hoped for and we’ve created what we certainly feel like answers the call, from everyone that commented on the first issue, to maintain the production and editorial standards of a national quality magazine. The quality of our magazine has been a defining theme from everyone who has talked to us and that has been rewarding. We wanted to do it, but more than that, you wanted to see it.

I hope we got it right, but more than that, you should know we’re trying to get it right. We want this publication to represent the incredibly dynamic industry that the food and spirits scene is in Omaha through our readers and the incredible bars, restaurants and lounges that this city has to offer. So, if you see something you like, let us know – and if you see something you don’t like, let us know that too. Either way, we’re listening.

Erik Totten

Erik Totten is the founder and publisher of Food & Spirits Magazine in Omaha, Nebraska. He's worked in publications for the last 21 years at all levels. As well as serving as a writer, designer, photographer and editor, he's also founded two publications which have allowed him to grow into being a publisher, which he would describe as his 'true calling'.