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
Outstanding in the Field graces Nebraska for the second year in a row By Emily Beck The July sky was particularly blue the day Outstanding in the Field graced Nebraska with its presence. The organization travels internationally, touring in, out of and around the United States to connect people to their food through farm … Read moreOutstanding Once Again
Two Birds Bakery When two artists with a love of baking cross paths, great things are sure to ensue. At least, that seems to be the case for Trilety Wade and Megan Thomas, friends who connected immediately through their love of creating art—both visual and edible. Founders of Two Birds Bakery, based in Elkhorn, Nebraska, … Read moreIncorporating Love and Local
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
Jack&June If you’ve ever dined at a small-town café, you’ve probably been invited to “Save room for a piece of pie.” And it wasn’t just any pie, but a slice of buttery, homemade pie bursting with farm-ripened fruit. Pie just like Mom used to make. These are the kinds of warm memories that Kevin Shinn … Read moreFamily-Inspired Eatery in Lincoln’s Railyard
Culprit Cafe & Bakery Luke Mabie, owner of Omaha’s newest coffee shop and café, called Culprit Cafe & Bakery, believes we’re ready for the next revolution in coffee and bread. What is this revolution, you ask? It’s actually more of a regression. “The idea behind Culprit Cafe is simplicity,” Luke says. “We take what we’re … Read moreA Simple Revolution
Zephyr Lily Cafe One of Dundee’s newest restaurants, Zephyr Lily Cafe, offers fine dining at affordable prices, says owner and Executive Chef G. K. Gammon. On any given day, you’ll find 14 menu items under $14, many costing less than that. Zephyr Lily brings seasonal, fresh taste to the area by making the majority of … Read moreA Breath of Fresh Air in Dundee
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
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
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