Award Winner In 1954, J.I. Rodale, founder of Rodale Institute, wrote “Organics is not a fad. It has been a long-established practice––much more firmly grounded than the current chemical flair. Present agricultural practices are leading us downhill.” Around the same time, on his farm in Marquette, Nebraska, Don Vetter became one of the earliest adopters … Read moreThe Last Bite
Yield: 6 servings 1 (2-pound) bison pot roast (or beef roast) ⅓ cup unbleached flour 1 teaspoon kosher salt 1 teaspoon black pepper ¼ cup grapeseed oil 1 medium yellow onion, diced 3 medium carrots, diced 3 stalks celery, diced 5 cloves garlic, crushed 2 tablespoons tomato paste 4 medium yellow potatoes, cut into 1½-inch … Read moreBison Pot Roast
Yield: 8 servings 4 cups peeled, uniformly diced white or gold potatoes 4 cups chicken or vegetable stock 1 pound Italian sausage, ground or links, cut into bite-size pieces 1 medium red onion, diced ½ cup diced celery ½ cup shredded carrots 2 cloves crushed garlic 1 cup half-and-half 1 cup shredded Parmesan or other … Read moreSausage and Potato Soup
FEATURES The Making of Milkweed Soup Staying Sane While Feeding Little People RECIPES Marinated Carrot Salad Bison Pot Roast Caramelized Beets and Onions Sausage and Potato Soup DEPARTMENTS FOOD FOR THOUGHT EDIBLE EVENTS SPILLING THE BEANS A Nostalgic Collection of the Best School Lunch Recipes Elevating the Sandwich Fun and Funky Fine Dining Fresh Doughnuts … Read moreContents Harvest 2016
Scratch Baking Company Scratch Baking Company co-owners Anna Wells and Jillian Edmonds met a little over three years ago in Omaha’s Little Italy neighborhood, where they both lived. They knew each other from the Neighborhood Association, but after a weekend trip to IKEA in Kansas City, Anna says they became inseparable. Last summer, the … Read moreFresh Doughnuts Daily
Yield: 4 servings 1 pound medium beets, trimmed of ends 1 tablespoon butter 1 medium onion, thinly sliced 2 tablespoons sugar 2 tablespoons red wine vinegar ½ teaspoon salt ¼ teaspoon pepper Place beets in a large stockpot and cover with water. Bring to a boil; cover and cook for 35 to 40 minutes or … Read moreCaramelized Beets and Onions
Dodge School Favorites It all started with nostalgic memories of delicious and comforting food served in the school cafeteria. Emily Fink, co-author of the book Dodge School Favorites: A Nostalgic Collection of the Best School Lunch Recipes, came up with the idea in early 2015 though a conversation with former classmate and co-author Jean Heimann. … Read moreA Nostalgic Collection of the Best School Lunch Recipes
Oma’s Deli “We offer soup, salad, sandwiches and small plates. It’s a smaller menu that changes every few days. That means, every time you come in, you can try something different, though we do have some staple items that don’t leave the menu due to customer request,” says Austin Regier, owner and head chef of … Read moreElevating the Sandwich
Baela Rose “The idea behind the menu is to create your own tasting, to try two or three different things rather than having a standard entrée,” explains Rose Anderson, co-owner of Baela Rose. Rose runs the Dundee restaurant, which opened in July, with her husband, Kyle, who is the executive chef. Rose’s restaurant experience includes … Read moreFun and Funky Fine Dining
Yield: 4 servings 2 cups water 4 tablespoons white vinegar 2 tablespoons sugar 1 teaspoon kosher salt 5 large carrots Combine water, vinegar, sugar and salt in a small bowl. Stir until sugar and salt are dissolved; set aside. Peel carrots. With grater or food processor, shred and place into medium bowl. Pour the … Read moreMarinated Carrot Salad