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<p>The Sons of Italy pasta feed alternates between spaghetti and mostaccicioli — both also featured with a rotating schedule of meatballs or sausage. The weekly Thursday 10:30 a.m.-2 p.m. lunch regularly draws 600 to 800 diners.  </p>

Favorite Sons

If you go to Sons of Italy expecting a “Jersey Shore” or Goodfellas scene, you'll leave disappointed. If you anticipate a square meal and a fair deal, minus any drama, you'll leave satisfied, and probably stuffed. The Nebraska chapter of this national fraternal organization is famous for its Thursday pasta feeds. The weekly 10:30 a.m. to 2 p.m. lunches draw 600 to 800 diners, says its stout president, Charles...


Approval of Stamps

At the end of the film Food, Inc., white words flash onto and fade into a black screen. The words, simple but poignant and, in some ways, naïve, encourage communities to advocate for the use of Food Stamps, now called EBTs or SNAP benefits, at Farmer’s Markets. The concept is a good first step to providing avenues of access to fresh fruits and vegetables for those struggling with food security. As of 2010 only...


Rebirth of Bagels

Coming soon. The words on the hand-printed sign affixed to the glass doors of the rebuilt Bagel Bin, at 1215 S. 119th St., seem benign enough. But behind the hopeful words is the bittersweet story of a family-owned kosher bakery that went up in flames Jan. 7. The three-alarm blaze left a total loss of the beloved business the Brezack family opened in 1978. It meant starting from scratch, and a touchstone...


Defining Delicious

MCC Chef-Instructor Brian O’Malley celebrates regional food Brian O’Malley ate out six times last week. This may seem strange for a former President (he served 2005-2007) and current publication chair for the Heartland Chapter of the American Culinary Federation — as well as Chef-Instructor who’s been at the Institute for the Culinary Arts at Metropolitan Community College since 2003. If anyone were...


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