Edible Omaha

Contents Winter 2014

  FEATURES SACRED SPACESTV DINNERGREEN GROWERS GO TO WORK FOOD FOR THOUGHT SPILLING THE BEANSPutting a Local Spin on Spanish CuisineLincoln Granola Guru Offers Scratch-Baked GoodiesA (Beer) Dream Come TrueFrench Food Made Farm-Fresh IN SEASON ON THE PLATE EDIBLE EXCERPTMaximum Flavor, Minimum Effort COMMUNITY-SUPPORTED AGRICULTURE PROGRAMS EAT LOCAL GUIDE THE LAST BITEFarmHER       ON … Read moreContents Winter 2014

Food for Thought

A theater nut, my daughter Maryssa is fast approaching the end of her high school career and has been dutifully but not eagerly writing college-entrance and scholarship application essays. One particular essay, about why a career in technical stage management is her dream, caught my attention. In this essay, she spelled out her love for … Read moreFood for Thought

Putting a Local Spin on Spanish Cuisine

Sebastian’s Table Erik Hustad and Gabriel Lovelace are putting a social spin on dining out with their latest culinary effort, Sebastian’s Table. The cousins are already well known among Lincoln foodists for their whimsical approach to local food at their now-retired food truck, Ground Up (GUP) Kitchen and the wildly popular Honest Abe’s Burgers & … Read morePutting a Local Spin on Spanish Cuisine

In Season

Winter has two vastly different sides: one that is cruel and ruthless, and one that fills our souls with warmth, light, family and good food. While winter does wear us down, it also allows for more time inside—particularly in the kitchen. Farmers markets have closed down for the season and fields lay barren, waiting for … Read moreIn Season

Sacred Spaces

We piled into a red Gator prone to overheating and drove into the bison herd. A family of sand-colored grouse popped up from the green-stemmed, red-tipped prairie grasses to find a resting place away from the rumbling engine. I had only seen a living bison one other time in my life, and it was much … Read moreSacred Spaces

Facebook