Star City Blog

Invisible Gifts - On-line vs. Brick and Mortar Holiday Shopping

by Indigo Zgud

Did you brave the retail mayhem also known as Black Friday? If you’re like a growing number of holiday shoppers, you may have opted to skip the bone-chilling barometric meter, scarce parking, endless lines and unpredictable crowds that are practically synonymous with the post-Thanksgiving retail rat race. Or, perhaps you’re boycotting the hustle and bustle altogether by doing all of your gift shopping online. 

But is there a downside to going totally digital for your seasonal gift shopping? Is something lost when one opts out of the annual craziness that defines December shopping, or is it all the same in the end? According to local businesses, it depends on what you’re looking for.

Specialty market The Saucy Cook is fast-becoming a premier destination for those with culinary enthusiasts on their gift list. The storefront boasts extensive selection premium gourmet food items, spices, cheeses, sauces, pastas, oils, seasonings, snacks and more. This extensive arsenal of wares provides shoppers with a hands-on sensory experience that is impossible to recreate online or through a catalog. But with logistics being what they are, making a trip to the store just isn’t feasible for some. 

“You can just reach so many more people online… It just opens the door to a lot more people,” owner Martin Wells said. “We’ve got this great radio spot that goes out all across the state but if you live out in the Panhandle or something, you’re probably not going to come here. You might come into Lincoln and maybe you’ll remember, but our online store is a way to let those people know that you don’t have to leave home to purchase our products. If you live in Grand Island and you see something that you like, you can order it online.”

But does increased reach always mean increased sales for a retailer? Not always. In fact, Ten Thousand Villages representative Lisa Lux explained that, for their location, online sales’ impact is fairly minimal. “A lot of the online shopping that is happening for Ten Thousand Villages is people who don’t have a location near them, or in their city,” Lux said, “…but especially at this location, being in the Haymarket, we do get a lot of traveling people as well. So to a certain extent we do discuss online options, but we ship items for people all the time. It’s not like people say 'Oh, well I’ll just get it online.' They want to come into the store.”

“I think people enjoy the store experience, being able to see things and touch things,” Lux said, adding that Ten Thousand Villages’ longstanding local presence is an attractive feature for many visitors. A 30-year history in the Lincoln community and over 10 years in the Historic Haymarket has allowed the store to become a well-known fixture for area gift shoppers— not just during the holiday season, but year-round, as well.

Buying Local “Local support has been helpful… We haven’t necessarily seen a decline in business that we could attribute to [online shopping] specifically… It seems that people are buying less in general, so it’s hard to know what to attribute slower sales to. But with that being said, we’ve also fared better than many retailers due to increased awareness and support of local and fair trade business practices.” The organization is run by a volunteer board of directors. Locally generated profits directly benefit the community through taxes, and the retail proceeds are used to promote the growth of its fair trade network.

This “buy local” movement and mentality have also benefitted The Saucy Cook, and their locally-procured inventory is a feature that is appreciated by both its online and its in-person customers. “It’s important to us to get a lot of Nebraska food in,” Wells said, gesturing toward a basket of locally made, fresh dried pastas crafted by local chef Jill Rodger.  Rodger’s succulent strands of Pumpkin Sage Nutmeg and Red Pepper, Dill and Sweet Potato-flavored pasta have earned a significant local following, and Wells believes that supporting local food artisans is integral to supporting local commerce. Other homegrown offerings include a variety of habanero jams produced by Chili Dawgs Foods of Fire in Blair, Nebraska, and beef jerky marinades from Lincoln’s own The Smoking Gun Jerky.

Why Leave Home? If you can support local commerce without leaving home, then what’s the benefit of braving long checkout lines, traffic jams and teeth-chatteringly cold temperatures? According to Wells, getting up close and personal with his storefront has a number of perks that are completely absent from the typical online shopping experience. 

“Not all of the products we carry are online,” he said. “We don’t have our cheese online because the shipping cost would be so prohibitive. Cheese has to be refrigerated. You can’t just cut a block of cheddar and away you go. You have to pack it ice and ship it overnight. We may do it at some point, but right now, we’re just not there yet.”

The store’s year-round cooking classes are another in-person only offering. The courses are available as gifts for yourself or someone else, and are poised to resume in January after the seasonal hustle and bustle subsides. “Our webpage has a ‘Classes and Events’ section, and we’ll be posting a list so that people know what’s coming.”

The importance of customer interaction was echoed by Lux, who said that Ten Thousand Villages customers enjoy the face-to-face shopping experience that is unique to an in-person visit. “I think people appreciate being able to actually see something, try it on, talk to somebody about the product. And there’s a certain amount of accountability there, too, that we can actually talk to you about the people who are making the products.” 

And she does have a point. Whether you’re browsing Ten Thousand Villages’ mind-bogglingly vast jewelry selection or perusing its collection of hand-carved sculptures, every item in sight has a story that is waiting to be told. “These are all carved from one piece of stone,” Lux explained, selecting a glossy, grapefruit-sized ‘Unity Sculpture’ from a nearby display table. “They are traditional gifts in Kenya. Each comes with a story as well, and they are a very popular gift selection here.”

Lincoln locals with incomplete holiday shopping lists may want to take a closer look at local offerings. Although it might be tempting to shop in the safe, cozy blue glow of your computer screen, an unexpectedly rich, varied and rewarding experience awaits those who dare to gift shop the old-fashioned way.

 

Free Event teaches DIYers "How to Homebrew"

by Alexis Abel

With more than 28 styles of beer and hundreds of variations, homebrewing your own beer has been embraced by DIYers of all ages. If you’re interested in homebrewing, but don’t know where to start, the Lincoln Lagers Homebrew Club, Modern Monks Brewery and Misty’s Steakhouse will be hosting a “Learn to Homebrew Day” on Saturday, Nov. 12.

Established by the American Homebrewers Association in 1999, “Learn to Homebrew Day” is a way to get new brewers schooled in all that homebrewing has to offer. Lincoln’s event will be no different. Beginning at 11 a.m. outside Misty’s Steakhouse and Brewery, 200 N. 11^th St, members of the Lincoln Lagers homebrew club will start the event with a demonstration of all grain brewing.

Many hobbyists begin brewing through the purchase of a homebrew kit that includes concentrated malt extract. This step allows new brewers to skip the mashing process and head straight to the boil and fermentation stages. Saturday’s demonstration will show new and experienced brewers alike how straight forward all grain brewing can be.

Jason McLaughlin, president of the Lincoln Lagers, has been homebrewing for three years and president of the Lincoln Lagers for one. Saturday’s event, he said, will show brewers of all experience levels the benefits of joining a homebrew club. Shortly after McLaughlin started homebrewing, a friend invited him to a Lincoln Lagers meeting.  

“The beer that they were making was incredible,” he said. “It far surpassed anything I had imagined homebrewed beer could taste like. I became a member on the spot.”

Improving your beer is just one of many benefits the club can offer, McLaughlin said. Lincoln Lagers welcomes brewers of every level, from weekend hobbyists to professional microbrewers. The club’s monthly meetings consist of educational presentations and a tasting portion where members sample each others’ beer. About 10 Lincoln Lagers members are also certified judges who can help members find and improve faults in their beer.

Saturday’s event will also include an equipment swap, where brewers will have the opportunity to buy, sell or trade their unused brewing equipment. One of the hurdles, McLaughlin said, of starting a homebrewing hobby is purchasing costly brewing equipment.

One of the most rewarding aspects of homebrewing, McLaughlin said, is the thrill of discovery and experimentation. “I love to take a beer I’ve found commercially and recreate it to a quality that surpasses what I’ve found, or change it in ways to make it even better.”

“Learn to Homebrew Day” will be held Saturday, Nov. 12 outside Misty’s Steakhouse and Brewery, 200 N. 11^th St., from 11:00 a.m. to 5:00 p.m. The event is free.

It's a Bar, It's an Arcade, It's "Mix Barcade"

By Dustin Hunke

Arcade game enthusiasts have few options in downtown Lincoln. The closest real arcade has been Champion Fun Center.  As of last week, Lincoln residents have a new option.

Mix Barcade opened to the public last Thursday, October 20th, at 1427 O St.  The location formerly housed the Bricktop dance club for many years before The District briefly occupied the property early this year.  The barcade will be open from 6 p.m. until 2 a.m., Monday through Saturday.

The business features a wide assortment of arcade games, including the fighting games Mortal Kombat 4, the racing game Daytona USA, a Player’s Choice machine featuring an assortment of classic Nintendo Entertainment System games and many more.  Most of the machines are set at 50 cents per play, with some machines costing less.  In addition to their impressive selection of games, Mix Barcade has alcohol for those that choose to partake.  In addition to a selection of tap beers (arriving soon) and typical bar drinks, Mix also offers two house sangrias.  Mix Sangria is a “classic” wine sangria, and they also offer a white sangria called White Lightening

The owners of Mix Barcade, Jamie and Josh Root, have completely remodeled the location since The District closed in May.  The renovations include the bar, taking tables and booths out for space where the arcade machines currently stand, the bathrooms and a complete overhaul of the stage and sound system in the building.  The sound system was custom designed by sound engineer Bryan Ruhs, the sound engineer and facility operations manager at The Bourbon Theatre and a stage technician at UNL.

“Mix has a 15,000 watt high energy sound system with state of the art QSC audio amplifiers and Grundorf audio speakers.  All custom engineered,” Ruhs said.

The Roots are also the owners and operators of The Fat Toad Pub at 1409 O St.  They plan on having DJs play electronic music at Mix on Friday nights, but the focus will not be on dance music.

“We aren't focusing to be another dance bar.  The DJs won't start until late at night, maybe around midnight,” Jamie said.

Mix Barcade was advertised to open during the weekend of Lincoln Calling, but, despite their best efforts, the Roots couldn't make it happen.

“Josh had an image in his head and he made it a reality.  Even with him working 18-hour days he just couldn't get it done in time.  We were sad it wasn't ready,” Jamie said.

Mix Barcade is still a work in progress.  There are more machines to be worked on, and the Roots plan on renovating the property further.

 As for the name of the establishment, Jamie Root explains, “We kept on trying to come up with some kind of description to help us give it a name.  We kept on saying that we have a mix of things going on.  Creating a space for a mix of different people to feel comfortable in, having a mix of things to do or to entertain. Then of course DJs relate to the term mixing.  We stretched it as long as we could without selecting a name and then Randy from the liquor commission called me up and said we had to have a name by the end of the day, so we just went with Mix.  Mix Barcade.”

Nebraska's "Good" Sandwich

By Dennis Kornbluh

I received an email from the publisher of a website called good.is, a trendy eZine that has some great material (OK, I'm a little jealous). They are soliciting opinions about each state's "GOOD" sandwich, which they define as "not just...the most famous sandwich from your state---we're looking for the sandwiches with the most historical or cultural significance, ones that can be assembled from local ingredients, and ones that support local independent businesses".  

My first thought was "What a silly question." One sandwich for a state this large and diverse?  And historically significant to whom?  I don't think Native Americans ate sandwiches, and neither did the pioneers, to my knowledge.  Besides, the other states really have a leg up on Nebraska in the sandwich department. Who can compete with New Jersey's submarine sandwiches, Pennsylvania's Philly cheese steaks, or New York's pizza? [I eat my pizza folded in half, so that makes it a sandwich.] Massachusetts has grinders, the Southern states have their "po boys", and on and on.

Being Cornhuskers, shouldn't we have a corn sandwich of some kind? Perhaps the closest thing is a corndog, but it would be a stretch to call food on a stick a sandwich. So the question remains: What does Nebraska have in the way of a historically significant sandwich?

I thought of the Runza sandwich, which is certainly unique, and might be considered emblematic of Nebraska, given that their stores are scattered all across the state. But the focus of this exercise seems to be on small, independent businesses rather than chains, so that's out.  

I'm a big fan of Maggie's "Avocado Melt", which is a wrap, and yes, that's also a sandwich, in my book (see definition below). It's made from fresh local ingredients (except the avocadoes, which are fresh, but not local, I presume), and they do support local independent businesses (the farms they buy from). But is it historically significant? I don't see how, but perhaps I can be enlightened.

Then I discovered something quite unexpected: there is evidence that the Reuben sandwich may have been invented in Omaha.   There's a plausible alternate theory that it was invented in New York, but New Yorker's already lay claim to so many food inventions, I hope they'll humbly concede this sliver of culinary history to Nebraska.

But I'm not sure that historical significance alone settles the question.  How local are the ingredients of a Reuben sandwich likely to be? We could make the necessary corned beef and pastrami here at home, given our many cattle ranches.   We could also grow the cabbage to make sauerkraut.  But do we make swiss cheese in Nebraska?  We have Farmstead First, an artisan cheese maker in Raymond, but I think the odds are much better that swiss cheese would come from Wisconsin or elsewhere.  Even so, for lack of a better candidate, let's call the Reuben a plausible choice for the GOOD Nebraska sandwich.

Definition of a Sandwich

The folks at good.is also want to know how we define a "sandwich", so I'll offer an opinion on that electrifying question, as well.

The way I see it, a sandwich must be "finger food", i.e. you must be able to eat it using nothing but your hands and without getting terribly messy.  The sandwich probably became popular because of its convenience, especially for the working class, who prefer to avoid utensils while simultaenously eating, driving,  and texting.

A sandwich is not a dessert, so an ice cream sandwich really isn't a sandwich, to my way of thinking.

Sandwiches are typically eaten for lunch, but there are breakfast sandwiches (e.g. egg and cheese on a roll), dinner sandwiches (e.g. cheeseburger), and midnight snack sandwiches (all varieties).  I realize that this may be controversial, but I think pizza is a kind of sandwich.  When you make a pizza, you just happen to be baking the bread along with the other ingredients.  A sandwich does not require two slices of bread, or, in fact, any bread at all. You may use a tortilla, pita, pancake or other edible wrap.  By this definition, a burrito is a sandwich, as is a spring roll, an egg roll, and a tostada.  I would even call Korean Bulgogi (seasoned meat wrapped in lettuce) a sandwich.

I think that should settle the two important questions put to us by our friends at good.is.  Feel free to chime in with your two cents.

Raise a Glass to Husker Football Season

by Alexis Abel

After a long summer, I know many of you are looking forward to Saturday when the University of Nebraska Cornhuskers kick off football season with their first home game against Tennessee. In addition to several months of raucous weekends ahead, football season means tailgating with your favorite beer, cocktails and wines.

Here’s my list of five of my favorite Husker red potables to try at your next pigskin party:

 

1)      Summer Berry Caipirinha
Make the most of the end of summer by combining smooth Brazilian cachaça, red summer berries and lime. You’ll be the envy of Husker fans and opponents alike when you carry this pretty red cocktail around at your next Husker party.

2 ounces cachaça (recommended Leblon)
1 lime wedge
3 strawberries
3 raspberries
2 tsp sugar

In a cocktail shaker (maybe one shaped like a football), using the back of a spoon or a muddler, crush berries, lime and sugar until well mixed and sugar is dissolved. Fill shaker with ice and add cachaca. Shake vigorously until well-chilled and pour into a rocks glass. Garnish with additional berries and lime. Serves 1.

2)      Michelada
Forgo your usual red beer in favor of a Michelada. This grown-up combination of spices, beer and tomato juice puts your former undergraduate favorite to shame.

1/2 lime, juiced
2 dashes Worcestershire sauce
1-2 dash hot sauce
1-2 dash soy sauce
1/4-1/2 ounce tomato juice
1 bottle (12 ounces) of your favorite lager beer

Fill a pint glass with ice. Add tomato juice, lime juice, Worcestershire, hot sauce, soy sauce and black pepper. Stir to combine and add beer. Stir and add additional hot sauce to taste. Serves 1.

3)      Red Vermouth & Tonic
Sweet, herbal vermouth is mixed with lemon juice to create an enticing, European-style aperitif. This recipe was passed to me from Alicia Juanpere, owner of the Catacurian cooking school in El Masroig, Spain. Though slightly unusual for a tailgate, this cocktail is refreshingly cool in hot weather.

4 ounces sweet red vermouth (recommended Noilly Prat Rouge or Martini Rosso)
2 ounces tonic water
1 wedge lemon

Fill a collins glass with ice. Add vermouth. Squeeze the lemon into the glass and drop in wedge. Top with tonic water. Stir to combine and garnish with an additional lemon slice. Serves 1.

4)      Schild Estate Shiraz 2008
My husband brought this out of our wine cellar this past week and its big, bold flavor and vibrant red color make it the perfect wine to quaff while you watch the Huskers. This Australian wine packs big flavors of ripe cherries, licorice and oak into a well-structured package. Let's hope the Huskers bring this much power to their offense this season.

 

5)      Slushy Watermelon Mojitos
This recipe, from Cooking Light, combines juicy watermelon with lime and mint for an interesting take on the Cuban classic. Best of all, this recipe makes enough for a crowd, perfect for your next party.

5 cups seedless watermelon, cubed
1 cup sparkling water, chilled
3/4 cup light rum
1/4 cup fresh mint, chopped
1 (6 ounce) can frozen limeade
Fresh mint & lime wedges for garnish

Arrange watermelon in a single-layer on a baking sheet. Freeze 2 hours or until frozen. Place all ingredients in a blender and process until smooth. Garnish glasses with lime wedges and fresh mint springs. Serve immediately. Serves 8.

Lucky Bucket celebrates all things beer at Friday's Beer-BQ

By Alexis Abel

Last February, I toured Lucky Bucket Brewery and Sòlas Distillery in La Vista. Since then, Lucky Bucket has celebrated its two-year anniversary and expanded both its operation and its national product distribution. A lot can change in six months.

To help celebrate their continued success, Lucky Bucket is inviting beer enthusiasts to join them for a backyard party this coming Friday, August 12 at their second annual Beer-BQ. Zac Triemert, Lucky Bucket’s master brewer and one of its owners, said this year’s Beer-BQ is for everyone that enjoys beer—in any of its myriad varieties.

Since they started making beer in 2008, Triemert has focused on making beer that is accessible to all types of beer drinkers. They consider the first beer they ever brewed,  Lucky Bucket Lager, a crossover beer (or, according to Triemert, a “gateway drug”) into the world of craft beer.

“It’s a non-scary way for people to give it [craft beer] a go,” Triemert said. “There are misconceptions about craft beer—that it’s dark or heavy. We like to show people that there is more to craft beer.”

In addition to Lucky Bucket Lager, the brewery’s commercial releases include Lucky Bucket IPA, a well-balanced, West Coast-style IPA, and Certified Evil, a barrel-aged Belgian Strong Ale with flavors of molasses and honey.

At Friday’s Beer-BQ, Lucky Bucket will launch their Single Batch Beer Series with the release of a new small batch brew, Children of the Corn. In response to the watered-down corn brews that permeate the macro-beer market, Lucky Bucket wanted to create their own version of a corn beer, in part to celebrate Nebraska roots. Children of the Corn is a Red Ale, with a rich color and flavor from caramel hops, and a sweet, corny flavor on the front end. Only about 30 kegs of Children of the Corn have been produced, and after its debut on Friday, it may be available, until it runs out, at select craft beer bars in Nebraska.

Lucky Bucket will continue their Single Batch Beer Series through the end of 2011, with their Oktoberfest, a pumpkin beer and an as-yet-to-be-determined winter brew.

The Single Batch Series, Triemert said, is a way for the brewery to stay true to its roots. “We are a team of people who are passionate about beer, and this series is a fun way to bring the team together. We want to always provide as much diversity as we can for fans of Lucky Bucket.”

 In the two years since they’ve been producing beer, Lucky Bucket has tripled their production capacity and increased their distribution to six states: Nebraska, Iowa, South Dakota, North Dakota, Minnesota and Tennessee. Triemert was pleased to learn that Lucky Bucket IPA is the number one selling beer at Whole Foods in Nashville, Tenn. They also recently installed a new bottling line from Germany that allows them to bottle their beer five times faster than before, spitting out 250 cases of beer per hour.

In Lincoln, Lucky Bucket is available on tap at the Watering Hole, 1321 O Street, and in the bottle at many more bars, including Duffy’s, 1412 O Street, and O’Rourke’s Tavern, 1329 O Street.

The 2^nd Annual Lucky Bucket Beer-BQ is Friday, August 12 at the brewery, 11941 Centennial Road, starting at 7:00 p.m. Tickets are $22.50 per person and include three drinks tickets, 1 meal ticket, and a night of entertainment from the LB Backyard Games and a live DJ. The event also features a showcase of local homebrewers, who will be sampling their latest brews. Tickets will be on sale today and Thursday as part of the Omaha World Herald’s Daily Deal or through etix.com. The event is only open to people 21+, and only advance tickets will be honored. No tickets will be sold at the door the day of the event.

Lucky Bucket is also the sole beer provider for the Lucky Bucket Blues Festival on Saturday, August 20 at Sumtur Amphitheatre in Papillion. The event begins at 4:00 p.m. with music from the Lucky Bucket Blues Band and other local and national acts, including headliner Here Come the Mummies. Tickets can be purchased at sumtur.org.

Brews & Blues at the Zoo July 30th

The Lincoln Children's Zoo will be hosting the first annual Brews & Blues at the Zoo fundraiser on Saturday, July 30 from 6-9pm.  This adult-only evening will feature beer tasting from premier local brewers and live music from the Kris Lager Band.  Enjoy delicious BBQ and take in the sights and sounds of the Zoo.  

All proceeds from the event will go toward supporting animal care and environmental education programs at the Lincoln Children's Zoo.

Tickets can be purchased at the Zoo gift shop or over the phone (402.475.6741).  All tickets purchased by phone will be available at will call on the day of the event.   Tickets purchased in advance are $25 each.  They will also be for sale at the gate on the day of the event for $30.    

Each ticket includes admission, 3 drinks, a souvenir cup and a quick view of the Zoo.   

Food from BBQ4U and additional beverages are available for purchase.  

Featured Brewers and BBQ

• Modern Monks Brewery 
• Empyrean Brewing Company 
• Thunderhead Brewing 
• Lucky Bucket Brewing Co. 
• BBQ4U 

 

The Bottle Chronicles: Monks, Vines & Wines

By Alexis Abel

In early July, in the cool, subterranean cellar of his Priorat winery, Spanish winemaker Jordi Vidal, discussed the complexities of wine production as he used a syringe to extract samples of wine straight from the barrel. Vidal poured the wine from the syringe into his own glass, took a small sip and smiled. Pleased with the results, he poured a small sample into each of our glasses and eagerly awaited our feedback.

Vidal’s winery, La Conreria D’Scala Dei, is one of 50 wineries in the Spanish Priorat region. My husband, Marco and I, along with two fellow foodies, Andy and John, were visiting La Conreria on a wine-tasting excursion, part of our three-day Catacurian culinary vacation. The mountain landscape in southern Catalonia, in which La Conreria is situated, overlooks the breathtaking Mediterranean Sea. But this rugged terroir, with soil comprised of black slate and quartz, creates robust red wines from the Garnacha Tinta, Carinena, Merlot, Syrah and Cabernet Sauvignon grapes planted here. Since the 1990s, Priorats have been renowned worldwide for their complexity and powerful flavor.

Earlier that day, we’d spent two hours stumbling through the ruins of the 12^th century Cartoixa d'Escaladei, a Carthusian Monastery, for which the winery is named. It was the contemplative and solitary Carthusians who originally brought viniculture to Priorat. The monks controlled the region until 1835, when the land was seized by the Catalonian government and sold off piecemeal to small landowners. Wine continued to be produced in the region until phloxyerra insects devastated the grape vines in the late 19^th century. Nearly 12,000 acres of vineyards were destroyed, causing financial ruin that led to the emigration of entire families out of the region.

In 1979, Spanish winemaker Rene Barbier, who had been producing wine in the Rioja region, purchased land that would lead to the eventual resurgence of the Priorat as an important Spanish wine region. Barbier, along with other enterprising winemakers, planted new vineyards and began producing wines that would change the Spanish wine industry.

Earlier that week, we had visited one of Priorat’s first wineries, Costers del Siurana, headed by  charismatic owner and winemaker Carles Pastrana. It was Costers del Siurana that produced one of Priorat’s first and most famous wines, Clos de l’Obac, the first vintage of which appeared in 1989.

Pastrana was an impressive showman as he described his complex wines with a smile and faint smirk. Wine tasting, he said, should be like making love, something the Spanish find particularly enticing since it was nearly banned under the fascist regime of Francisco Franco. Pastrana disdains the overly intellectual oenophiles that come to Costers del Siurana armed with their textbook-style approach to wine tasting.

Made from a blend of Garnacha, Cabernet Savignon, Syrah, Merlot and Carinena, Clos de L’Obac is matured in new French oak casks and then bottled without filtering to retain its complexity.

Another Costers del Siurana standout is Kyrie, a white wine that Pastrana spent years developing. Made of four white grape varietals grown on only 2 ½ acres of slate and sedimentary earth, Kyrie has a big structure and complexity that make it more akin to a red wine than a white.

Compared to Pastrana, Vidal seemed less the showman and more the businessman. He was quick to tell us that marketing is as much a part of Priorat’s success as its excellent soil, creative winemakers and complex, fully rendered wines. Vidal himself knew this when he decided to move his winery from a small, medieval village house to a grand and modern mountain tasting room three years ago. The new La Conreria D’Scala Dei is all glass and metal, adorned with modern art and breathtaking views of both Vidal’s vineyards and the nearby Montsant mountains.

Priorat wines have enjoyed international success since the 1990s. As suspected, they are hard to come by in Lincoln. Trader Joe's, 3120 Pine Lake Road, offers an introductory option for those new to Priorat wines. Rêves Priorat Spanish Red Wine, $9.99, is a blend of Carinena, Garnacha Tinta and Syrah and has notes of black cherry and tobacco. On first taste, the oak is overwhelming, so I recommend decanting for an hour before drinking.

Two other local stores I spoke with, The Still, 6820 South 70th Street, and Meier’s Cork and Bottle, 1244 South Street, had large selections of Spanish wine, but nothing in stock from Priorat. Both stores indicated that they would be able to special order.

For online sources of Priorat wines, try klwines.com, where you can find La Conreria D’Scala Dei’s Les Brugueres, a spicy white made from 100% Garnacha Blanca, for $29.99. Wine.com also offers a variety of Priorat wines.

A Cup of Lincoln, Part 3

By Michael Hennings

We’ve already spoken to five of Lincoln’s eight coffee roasters about coffee beans, culture and flavor (see part 1 and part 2 ). This week we wrap up our series as we learn about The Coffee Roaster, R.U. Nuts Company, and Mo Java Café.

The Coffee Roaster
5022 Old Cheney Road, Lincoln
Phone: 402-421-1122 

Gary Karnes began roasting in January 1995 after studying his craft in Corvalis, Oregon. Karnes stands out in the Lincoln coffee community for his controversial “quick-freezing” practices. In January, 2011 Karnes suffered a heart attack, but he continues to roast his own coffee.

Roaster Interviewed:  Gary Karnes

SCB:  What draws you to coffee?

I’ve always had a real passion for coffee, and I like to have it come out tasting the best. There also aren’t many drinks that have as many antioxidants as coffee. A cup of tea has about 299 antioxidants in 12 ounces, but a cup of coffee has 2,000.

SCB:  How does quick-freezing work?

GK: If you freeze beans before they cool, they don’t start degassing. The faster you can cool coffee, the better it tastes. It has a shelf life of about a week if you keep it cold, which is why I only roast enough coffee to fill three of my jars. 

SCB:  If you only keep three jars on hand, are you strictly retail?

GK: When I started, it was about 98% commercial and 2% retail, but now it’s totally reversed. I have a lot of once-a-week customers who come in off the street. 

SCB:  Given your heart attack in January, will you keep roasting?

GK: Boy, I don’t know—I’m just going to keep doing it. I was in the hospital for 22 days, and my daughter kept the business going. I don’t plan on getting out.

The R. U. Nuts Company
134 Harwood Ct, Lincoln
Phone: 402-475-5282 

The Ralston Unlimited Nuts Company opened in 1983, when Charlotte Ralston began selling nut mixes out of her home. R.U. Nuts roasts mostly flavored coffee, and their Ah’roma brand can be found in local grocery stores, such as Russ’s Market.

Roaster Interviewed:  Charlotte Ralston

SCB:  Does flavored coffee still mean quality?

CR: We roast only specialty grade, top 5% beans. When we started roasting, people told us “don’t flavor your specialty coffee; use cheap stuff.” Industry prices have skyrocketed, and a lot of roasters have compromised, but I can still taste those undertones—it’s still coffee. 

SCB:  Why does one of your bags read “Tiny Hands International?” 

CR: Tiny Hands International is a Lincoln-based outreach that rescues young girls who are being trafficked into the sex trade in India. We’re custom roasting a line of coffee for them to sell. 

SCB:  How has the Lincoln community received you? 

CR: Lincoln is very supportive of local products. Coffee is really a community food. Whether you bring it home and brew it, or share it with your friends or neighbors, coffee brings people together. 

Mo Java Café
2649 North 48th, Lincoln 
Phone: 402-464-4130 

Nestled in the St. Paul and 48th St. area, Mo Java Café is one of the few high-end coffee shops in northeast Lincoln. Owner Paul Marshall opened the store in 1994. By 1997 he begin roasting his own beans. Mo Java is a popular lunch destination and study spot.  The store features live music on Friday nights.

Roaster Interviewed:  Paul Marshall

SCB:  As owner, what do you do on a daily basis?

PM: My role is to be whatever I must be at the time. I do all of the roasting, as well as working shifts as a Barista—and I’m the occasional repair guy.

SCB:  Where do you source your beans?

PM: I work with the most-trusted broker I can find to make buying decisions based on what I believe in, such as guaranteeing a reasonable price for farmers and implementing organic farming practices.

SCB:  Since you’ve been involved, have you noticed a change in the coffee culture in Lincoln?

PM: The coffee culture has seen a transformation. Shops come and go, but the chain operations get people used to knowing what they want and how to order it. It’s all about education—and, of course, each shop has its own twist on coffee.

Related links:

• The Coffee Roaster - http://www.facebook.com/pages/The-Coffee-Roaster/164587968055
• R. U. Nuts Co. -  http://www.runutsco.com/
• Mo Java Café - http://www.facebook.com/pages/Mo-Java-Cafe/114985445248290

 

A Cup of Lincoln (part 2)

By Michael Hennings

Last week in our interviews we spoke with the youngest and oldest coffee roasters in Lincoln; Coffee Emergency and The Mill, respectively. This week we’re covering three more of our indigenous bean virtuosos—Cultiva, Canyon Coffee, and Good Sip—to share their experiences, passions, and flavors.

3.  Cultiva

 Founded in Sept 2006 by Jon Fergusen, Cultiva supplies beans to a number of locations around Lincoln from their shop at 11th and G. Boasting a Cultural Anthropology degree and time spent in the Peace Corps, Fergusen spoke fiercely about coffee quality, origin and regional impact. 

Roaster Interviewed:  Jon Fergusen

SCB: Where did it all start?

Jon: I started post-college as a Peace Corps worker in Honduras where I worked at high altitude with cold weather vegetable crops. I’m a fan of the way coffee tastes, and it’s a global commodity with such a regional impact on nations that are impoverished. I came back [from the Peace Corps] and opened up a store in Lincoln called "Dropbay", where I sold music and other junk, mostly on eBay. I also created Spindle Records, but, at the end of the day, I kept on thinking of my degree and focus on agriculture in Central America. I moved to Seattle, and got a job at Zoka coffee roasting. Then I got a job at Blue Bottle in San Francisco, but it’s not a place to raise kids. Lincoln is a blank slate with a lot of room to grow.

SCB: What origins have you visited?

Jon: I went to Honduras for the Cup of Excellence competition in 2009. I’ve been to Rwanda, Ethiopia and Brazil. I also went to El Salvador three weeks ago. I travel a lot.

SCB: What is quality to you?

Jon: I often source my coffee through competitions. I was one of the judges for the Brewer’s Cup in Atlanta, Chicago and St. Louis this year. Cultiva is certified organic. There’s always a challenge of whether or not I want to grow bigger. One of my thoughts comes from Albert Einstein, who said ‘any intelligent fool can make things bigger, more complex, and more violent. It takes a touch of genius -- and a lot of courage -- to move in the opposite direction.’

4.  Canyon Coffee

Canyon Coffee is located inside Bagels and Joe on 48th and Old Cheney and run by a father-son duo, Gregg and Trent Aksamit. Trent’s interest in coffee sparked after roasting at a large coffee chain eight years earlier. Afterward, he teamed up with his semi-retired father to do their own roasting. They now distribute regionally, and in Texas and Japan.

Roasters Interviewed:  Trent and Gregg Aksamit

SCB: What is your relationship with the farmers?

Trent: I’d love it if we could work directly with farms. That’s pretty tough with a lot of risk, so we found a couple importers that work on a direct relationship. We believe in that relationship model, with as few hands touching the coffee as possible. 

Gregg: The people we buy from don’t just send money, but they physically go in and get them up to speed on a lot of things helping build schools and wells. They help to develop the community. 

SCB: How has your business changed as you’ve grown?

Gregg: The biggest change is that we do consulting for new shops starting up. We enjoy the training part of it and passing on our knowledge, so they can pass it on to the customer.

Trent: Another thing is seeing coffee develop at origin. Six or seven years ago when I had my first cup of Peru it was nothing special. Now, it’s a night and day difference. Peru’s a country that has tremendous potential, and to see it finally there is what I get excited about.

SCB: How have your customers evolved?

Greg: People are recognizing not only quality, but differences between coffees—the origin. Now, some people will come back and say ‘you’ve changed the decaf!’

Trent: There’s definitely an appreciation, understanding, and need for quality coffee. Before, you had select places that mass produced.  I could show you pictures of all of our farmers. The consumer is demanding that quality and “slowfood.” It’s very exciting. We both love coming to work every day.

5.  Good Sip

Nestled peacefully away behind Skeeter Barnes on 56th and Old Cheney, is Good Sip, a small shop that does a surprising amount of roasting. Formerly a coffee shop, they are now a wholesaler, furnishing various grocery stores around town.

Roaster Interviewed:  Tom Wheeler

SCB: Why coffee? 

Tom: I love coffee, have for years… it’s a big part of the family. Good Sip is a thing I had been working on for about ten years. I roasted for myself a few years before we started Good Sip. The organic side of coffee is a real appeal to me. All of our coffees are organic. 

SCB: Who are your customers?

Tom: I’ve been selling wholesale through local area Hy-Vees in their health markets, Ideal Grocery, Leon’s, and Open Harvest. 

SCB: What have you enjoyed the most?

Tom: Definitely creating something out of nothing. Everything we’ve done has been homegrown and developed in house. Probably the biggest motivator was just the fact that I love coffee.

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Related Links:

• Cultiva: http://www.cultivacoffee.com/
• Canyon Coffee: http://www.canyoncoffeeroasters.com/
• Good Sip: http://www.goodsip.com/