Soda under fire from FDA

First it was high fructose corn syrup you had to worry about when it came to drinking soda. Now it’s the caramel coloring, according to the Center for Science in the Public Interest, a public advocacy group based in Washington, D.C. Last week they urged the Food and Drug Administration to ban the use of the coloring that’s added to colas and other soft drinks. “In contrast to the caramel one might make at home by melting sugar in a saucepan, the artificial brown coloring in colas and some other products is made by reacting sugars with ammonia and sulfites under high pressure and temperatures,” the agency said in a press release. “Chemical reactions result in the formation of...

entered on 02/23/11 at 07:36 PM | read more »


Beer Corner, U.S.A.

The Crescent Moon has not only been Omaha’s specialty beer institution for the last 11 years, it’s the anchor that is known as Beer Corner U.S.A., a cluster of local brew-focused businesses committed to providing the metro with one of, if not the, most diverse selections of quality suds. And if your mother always told you not to drink on an empty stomach, don’t worry. Beer Corner U.S.A. has perfected pub food, too, including an authentic German menu to match the Bavarian biers. A sublime drinking experience begins at the original business, the Crescent Moon Alehouse located on the northeast corner of 36th and Farnam. Inside the door is a warm, friendly bar with wood paneling, dark...

entered on 02/23/11 at 07:31 PM | read more »


App-etizer for chocolate lovers

* Would-be chocolatiers have a new weapon in their arsenal via the latest iPhone app from master chocolate-maker Jacques Torres. His new app, MrChocolate, offers a virtual tour of his Brooklyn chocolate factory/retail outlet, a chocolate glossary, and the history of chocolate, all for free. An upgrade will get you access to how-tos, techniques and recipes. * If you’ve been avoiding eggs for health reasons, the USDA just gave you the okay to start ordering omelets again, though not on a daily basis. The agency randomly sampled eggs from across the country and found that commercial eggs now have 14 percent cholesterol and 64 percent more vitamin D than was previously thought. Despite that...

entered on 02/18/11 at 09:05 PM | read more »


Brews Cruise

Banana is what polite people would call an interesting quality in a beer. But with the Nebraska Brewing Co.’s EOS Hefeweizen, it works. It’s what the Papillion brewpub’s owners Paul and Kim Kavulak were drinking, so I thought it best to follow suit. The EOS was light with a clean flavor, and there it was at the end, the suggestion of banana. Creativity and diversity is the mantra of this three-year-old brewery that has been turning heads of late in the craft brewery industry. Nebraska Brewing Co., located at South Pointe in Papillion, distributes its lagers and ales in 10 states: Nebraska, Iowa, Wisconsin, New York, Pennsylvania, Massachusetts, Rhode Island, California, Oregon and...

entered on 02/16/11 at 09:07 PM | read more »


You say tomato…

* Believe it or not, spring will return and things will start growing again. Now is the time to start looking for a community-supported agriculture group. Tomato Tomato, an indoor farmer's market near 156th and Center, is having its yearly sign-up for the general public on March 1. Many other local farms start signups at this time of year as well. * Chef Paul Kulik of The Boiler Room has been invited to serve a dinner at the James Beard House in New York City on March 30. Patrons purchase tickets to dine at the house as a fundraiser for the James Beard Foundation, named for the renowned American chef and food writer. Being invited to be a guest chef is an incredible honor. Visit...

entered on 02/11/11 at 06:57 PM | read more »


Suhsi returns to O Dining

O Dining, located on the edge of the Old Market at 10th and Farnam, will not only be returning sushi to their menu, they’ll be upping the presentation as well. Over the next few weeks, the restaurant will install a kaiten sushi bar, a rotating conveyor belt that allows customers to pluck whatever sushi dish catches their eye as it slowly moves past them. The plates are color-coded, so when it’s time to pay your server simply tallies the number of each color and presents you with the bill. Look for it in mid- to late March. * One of the most buzzed-about books this year is Gabrielle Hamilton’s Bones, Blood and Butter, a memoir that fellow chef Antony Bourdain, among others, have been...

entered on 02/11/11 at 06:54 PM | read more »


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