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Omaha Dining
I have lived in Omaha for half a century. And as it turns out, this city and I have a lot in common. Both of us have grown up…and, um…out, in the past 50 years. And ... Read Article >
Fry Me A Liver
With the trend toward what has been called “nutritionalism,” or the tendency to eat only for nutritional purposes, why would we ever want to fry anything? Well, I’ll tell you. Because it tastes darn good. And ... Read Article >
Off the Eaten Path: Blood Sausage
Food is a divine pleasure in life, to be hedonistically consumed without regard to its previous state of existence, allowing one to fully enjoy the wide range of texture and flavor available. To deny oneself the joys of eating something ... Read Article >
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 ... Read Article >
Under the Radar
Following our weekly routine, we delve straight to the section of the newspaper and magazine to read that day’s Culinary Review. The article is filled with great accolades for the work produced by the executive chef which can ... Read Article >
Smoking 101
Last issue I wrote about some of the basics of cigar etiquette including cutting, lighting, ashing and extinguishing your cigar. Now that we’ve gotten the actual smoking component out of the way we can go back to the ... Read Article >
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 ... Read Article >
7 Places Your Grandparents Ate
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 ... Read Article >
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, ... Read Article >
Letter from the Publisher
Welcome to the third issue of Food & Spirits Magazine. The last quarter has been an exciting time for us, and for Omaha, and a lot has happened in a seemingly short time period. Food and Spirits Magazine will present ... Read Article >
When the USGA wrote the first draft of the national organic regulations, they allowed to the use of sewage sludge as fertilizer.”
Brian Smith “Organic:”
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The Aviation Cocktail
The Aviation Cocktail. The name possesses many of the qualities I love in a good ...
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Taxi's Grille & Bar:
For Food & Spirits Magazine’s quarterly review we hit an Omaha classic at ...
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Off the Eaten Path: Sweetbreads
Turn on, tune in, eat out. Much as Timothy Leary put in words the driving ...
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FROM THE BLOG
FSM's Interview with Cat Cora
Cat Cora will host The Food Bank's 8th Annual Celebrity Chef Fundraiser on February ...
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Cat Cora to Host The Food Bank’s Celebrity Chef Fundraiser
Of all the organizations in Omaha that touch lives with food, The Food Bank has ...
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Pizza Shoppe to Celebrate 14 Years of Business in Benson with ‘Folk Yeah!’
For those of you that don’t live in Benson, you may not be ...
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