Just three short months ago as Lucy and I prepared to debut the inaugural issue of Edible Omaha, we reasoned that people wanted to know where their food comes from. We speculated about the level of interest that Edible Omaha would generate and the conversations that would ensue. But we could not have imagined the overwhelmingly positive response that we have received. Magazines flew off the shelves, and our readers told us stories about trying new things—foods, markets, classes, restaurants and recipes—and quickly began asking for more ways to support local foods, farms and food artisans. We are honored and thrilled to bring you more opportunities to support the local food movement.
In this summertime issue, we celebrate the long days and warm nights that draw us from our homes into the delight of the outdoors. It is this warmest of seasons—when the seeds of spring have reproduced to create astonishing bounty—that we most closely associate with local food. While it’s the potential of the seed that inspires us each spring to turn the earth and plant anew, it is with the summer bounty that we celebrate our successes. These successes feed our fundamental desire to make use of the soil and to be part of something so vital to each of us—creating the food that sustains us.
The potential, challenges and successes with local foods are illuminated throughout this issue. We share the journey of dynamic Danelle Myer of One Farm, who yielded to the call to grow food for her community. You will meet teens who connect with each other while learning valuable lessons in the garden. You might be inspired to get face-to-face with local farmers who open their fields to teach, motivate and most importantly, build relationships. Allow us to beckon you out of your comfort zone with ground cherries, begin preparations for your Thanksgiving feast or just kick back and enjoy the summer bounty with our recipes for refreshing drinks and fresh ingredients.
Finally, we hope you will be inspired by the women of the Minne Lusa House and the possibilities that are created when engaged individuals collaborate to cultivate change using food as the compass. As Margaret Mead once said, “Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has.” Join us in enjoying the summer’s bounty and contemplate the change that’s possible when we all work together to sustain a healthy local food system. What are you willing to do to support that change? Cheers!
Copublisher and Editor