Summer 2008 Issue
Articles Published In This Issue
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 >
Microbrews Hit the Metro
The American micro-brew phenomenon that came to roost here in the 1980’s has increasingly grabbed the attention of beer drinkers across the country. Where it was once relegated to yuppie bars in major metropolitan areas, it&... 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 >
Exploring Your Feelings (about beer)
This column will be an exploration of Beer & Brewing. To be clear, soon we’ll begin to dive more deeply into various beer styles but for now, we need to establish a baseline. For those of you who ... 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 >
The Regulation Fixation
Rugged individualists. Mavericks. Working class capitalists. These are some of the phrases that describe one of America’s last great hopes, the small business person. These are people with a variety of backgrounds from their race, education and national ... Read Article >
Under the Radar - Culinary Kudos
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 >
The Beginnings of Bourbon
There are lots of reasons to be proud of America. One of my favorites is Bourbon. Bourbon encompasses the great elements of American history in liquid form. Its history is tied to the history of America itself. It’s ... 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 >