Edible Omaha

In Season

With autumn comes harvest, when we celebrate the bounties of the earth once more before winter skies arrive overhead. The earth slowly begins to close itself off, preparing just as we do for the impending harsh Nebraska winter. The sweet produce of summer is replaced with food more robust to keep us warm throughout the … Read moreIn Season

On the Plate

Apple Butter Yield: 2 quarts 10 medium-size apples, peeled, cored and chopped, a mixture of sweet varieties is best—Red Delicious, Golden Delicious, Gala and Pink Lady, etc.1 cup raw local honey⅓ cup chia seeds1 tablespoon plus 1 teaspoon ground cinnamon⅓ teaspoon salt Place apples in slow cooker. Add honey, seeds, cinnamon and salt. Stir to … Read moreOn the Plate

A Culinary-Horticulture Marriage

  Collaboration Blossoms at Metropolitan Community College By Leo Adam BigaPhotography by Alison Bickel  The culinary arts and horticulture departments are close interdisciplinary tracks and next-door neighbors at Metropolitan Community College’s (MCC) Fort Omaha campus. With farm-to-table and sustainable movements in full bloom, it’s no surprise that collaboration happens here, giving students and diners at MCC’s … Read moreA Culinary-Horticulture Marriage

Food for Thought

Have you ever stopped to consider phrases like “start with heart,” “the heart of the matter” or “a change of heart”? It has been said, “All meaningful and lasting change starts on the inside and works its way out,” and at Edible Omaha, our hearts are full of hope that, together, our community can build … Read moreFood for Thought

Nose-to-Tail

An Eater’s Guide to Going Whole Hog By Summer Miller In the belly of Lincoln’s Single Barrel Restaurant, Chef Brandon Harpster and his 13-year-old son, Braeden, hoist one-half of a Red Wattle pig carcass onto a large table in the center of the room. The heritage breed is prized for its marbling and was harvested … Read moreNose-to-Tail

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