Archive | 2013

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The Last Bite

The Next Generation

Localizing the Food Movement

The Lexicon of Sustainability is based on a simple premise: People can’t be expected to live more sustainable lives if they don’t know the most basic terms and principles that define sustainability. 

Project Localize, an educational program, uses the principles from the Lexicon of Sustainability to show teachers and students how to identify and promote sustainable outcomes. 

In Ames, Iowa, Project Localize was led by one motivated teacher and his 11th grade class. The students mapped their local food system, interviewed producers, farmers, processors and key stakeholders and then created artworks illustrating what sustainability looks like in Iowa. A photographic exhibit of their work is on display in Washington, D.C., thru November 3. 

The Lexicon of Sustainability is now looking for exemplary teachers and schools to participate in Project Localize. Selected schools will receive Lexicon of Sustainability resources, a curriculum, taxonomy of sustainable terms, video tutorials for creating information artworks, a regional food mapping system blueprint and a public event planner. Participating schools will have the chance to win the Lexicon of Sustainability Excellence in Education prize in 2014. 

By reaching students from a variety of agriculturally diverse communities—urban and rural—together we can … Read More

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Matt Cronin of Big Muddy Farm shovels compost. The farm collects pre-consumer food waste for its compost piles.

Edible Inspiration

 

Daniella Uslan, food waste–fighter and Table Grace Café founder Matt Weber had the opportunity to collaborate during Daniella’s stop in Omaha while aboard the Millennial Trains project. The two are passionate about eliminating food waste and supplying surplus food to those most in need.

Fighting Food Waste
Working Toward Food Reclamation

Story and Photography by Mike Brownlee

Daniella Uslan likes what she sees in the fight to end food waste in Omaha. The North Carolina resident met with a variety of stakeholders in the food system during a stop in the city, part of a journey to find the best strategies to keep produce out of the garbage. “People are passionately trying to tackle this issue. They understand how food waste detrimentally impacts the environment and the opportunity this presents to connect food to folks in need,” Daniella says.

The 27-year-old works at the University of North Carolina–Chapel Hill’s Center for Health Promotion and Disease Prevention, where she administers a healthy cooking class for low-income adults in rural communities, facilitates an undergraduate class on sustainable food systems and conducts research on food waste and food access issues. She also works at the North Carolina Division of Public Health, where … Read More

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Overflowing blue totes of tomatoes sit ready for sale at the farmers market.

From the Land

 

School House Gardens cultivates 10 acres on the grounds of this vintage schoolhouse in western Douglas County, where the owners also live.

Lessons Etched in the Earth
School House Gardens

Story and photography by Sandra Wendel

Nestled in the sandy soil between the Platte and Elkhorn rivers lies School House Gardens, where Lisa McCloskey and Ken Christensen run 10 planted acres of the 80 acres surrounding their 1890s schoolhouse in Waterloo, Nebraska.

If you haven’t seen their bountiful stands at Village Pointe Farmers Market or on Sundays at the market in Valley, Nebraska, you may have eaten their produce and not known it. Several area restaurants are regular customers for the grown-local and sometimes exotic offerings, including  The Grey Plume, Jams and Pitch Pizzeria.

“We continue to be amazed at the quality of produce that Lisa and Ken are growing,” said Chef Clayton Chapman, owner of the award-winning The Grey Plume. “We are grateful they raise both fruits and vegetables that allow us to preserve items for the winter months as well as supply our menu with fresh produce for all four seasons. They have become instrumental in our restaurant’s operation, and we are grateful to have the opportunity … Read More

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2galette

Contents Harvest 2013

ON THE COVER: Carrots, a root vegetable, can be orange, purple, red, white, or yellow in color and have a crisp texture when fresh. Since excess moisture causes carrots to rot, before storing your carrots, cut the greens off 2 inches above the crown which will prevent the greens from drawing moisture out of the carrots. Wrapping the carrots in a paper towel and placing in a bag before storing in the refrigerator will prevent condensation from forming.

Photo by Alison Bickel

FOOD FOR THOUGHT

EDIBLE EVENTS

SPILLING THE BEANS
A Simple Revolution
Family-Inspired Eatery in Lincoln’s Railyard
Incorporating Love and Local
A Breath of Fresh Air in Dundee

IN SEASON

ON THE PLATE

AT THE TABLE
Outstanding Once Again

FROM THE LAND
Lessons Etched in the Earth

EDIBLE INSPIRATION
Fighting Food Waste

THE LAST BITE
Localizing the Food Movement

ADVERTISER DIRECTORY

FEATURES
Nose-to-Tail
A Culinary-Horticulture Marriage

 

RECIPES
Apple Butter
Harvest Galette
Roasted Brussels Sprouts
Roasted Butternut Squash with Apples
Roasted Pork Loin with Caramelized Root Vegetables and Apples

 

 

 

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TableOfContentsEOM6

Summer 2013 Table of Contents

 

  FOOD FOR THOUGHT
  EDIBLE EVENTS
  SPILLING THE BEANS

Real Fun with Real Food

Slow Food Fast

Bringing Fun (and Green) to Town

Omaha’s Next Big Thing

  IN SEASON
  ON THE PLATE
  EDIBLE PARTNERSHIP
There Wherever Needed
 

FROM THE KITCHEN

Making Culinary Magic

 

 EDIBLE JOURNEY

Mindfulness

  ADVERTISER DIRECTORY
   FARMERS MARKETS
  FEATURES
  UNINTENDED VALUE
Refugee Gardens in the Middle of America
  KEEPING A TOWN’S LEGACY ALIVE
Purple Cane Road Root Beer Quenches Nostalgia’s Thirst
  THE LAST BITE
 

RECIPES

Glazed Strawberries

Gram’s Green Beans

Caprese Stuffed Tomatoes

Grilled Corn

Watermelon Salad with Cucumbers

Gazpacho-Filled Cucumber Cups

Root Beer Reduction

Veggie Stir-Fry with Root Beer Sauce

 

ON THE COVER: Samuel Bickel, age 9, goes with his family each weekend to farmers markets, where he loves to talk with farmers to find out about what is in season. Thanks to those conversations, he has tried many vegetables that he never would’ve tried before. Here he’s ready to enjoy freshly grilled sweet corn. Photo by Alison Bickel

   

 
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Veggie Stir-Fry with Root Beer Sauce

 

 

Veggie Stir-Fry with Root Beer Sauce

Yield: Serving 4

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

Ingredients

  • 2 tablespoons olive oil
  • ½ medium red onion, sliced thin
  • ½ long red chili pepper, halved, seeds removed and thinly sliced
  • 1 carrot, peeled and cut into matchsticks
  • 1 bunch broccoli, rinsed and cut into florets
  • 1 cup snap peas
  • 2 ribs celery, finely chopped
  • ¼ cup naturally brewed soy sauce
  • ¾ cup Purple Cane Road Root Beer
  • ½ cup raw natural honey
  • 2 cloves garlic, finely chopped

Instructions

  1. Place large skillet or wok over medium-high heat.
  2. Add olive oil and heat through.
  3. Slowly add vegetables, stirring to coat, and sauté until crisp-tender and vegetables are bright in color, about 5 minutes. Remove from heat.
  4. In a separate saucepan, combine soy sauce, root beer, honey and garlic. Place over medium-high
  5. heat and stir constantly until reduced and thick. When the mixture coats a spoon, remove from heat and pour over the vegetables.
  6. Serve over brown rice.
http://edibleomaha.com/recipes/veggie-stir-fry-with-root-beer-sauce/

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TownsLegacyAlive#3

Keeping a Town’s Legacy Alive

Ashley Broin, vice president of sales for Purple Cane Road Root Beer, pours the smooth and creamy root beer directly from the barrel. Facing page: A young customer enjoys a cold Purple Cane Road Root Beer at the Omaha Farmers Market.

Purple Cane Road Root Beer Quenches Nostalgia’s Thirst
By Theresa Farrage
Photography by Alison Bickel

Summertime in America wouldn’t be complete without the sweet, old-fashioned taste of root beer, especially when it comes with two scoops of vanilla bean ice cream. This classic soda founta in concoction is just one of the many ways that Ashley Broin, vice president of sales for Purple Cane Road Root Beer, enjoys her favorite frothy beverage.
 
Ashley discovered Purple Cane Road Root Beer years ago at a craft show in Omaha, and she would buy it occasionally. The taste is what initially attracted Ashley to the root beer, which she says is smooth and creamy without the bite of typical root beers. It also has less carbonization and a hint of vanilla.
 
The creamy vanilla taste also enthralled Ashley’s family, and they quickly became regular Purple Cane Road Root Beer drinkers. When Ashley’s mother attended a spring craft show at the CenturyLink Center … Read More
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Root Beer Reduction

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Ingredients

  • 1 cup Purple Cane Road Root Beer
  • 1 cup balsamic vinegar

Instructions

  1. Combine ingredients in nonstick saucepan over high heat, stirring constantly, until sauce is reduced by half and coats a spoon; about 7-10 minutes.
  2. Serve over salmon, chicken, pork or steak.

Notes

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

http://edibleomaha.com/recipes/root-beer-reduction/

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Photo by Mary Oswald

Gazpacho-Filled Cucumber Cups

Photo by Mary Oswald

 

Gazpacho-Filled Cucumber Cups

Yield: Serving 6

Ingredients

  • Cucumber Cups
  • 3 medium cucumbers, washed
  • Peel the cucumbers lengthwise, leaving thin stripes of the green skin as a jaunty decorative touch. Cut the cucumbers horizontally into two or three sections (depending on length), and then cut off the ends so the sections will stand up. Carefully scoop out the seeds from the upper ⅔ of each section to form a cup. Fill with gazpacho and serve immediately.
  • Gazpacho
  • 4 medium tomatoes, chopped
  • 1 large cucumber, peeled, seeded and roughly chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 tablespoon sherry vinegar
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • Purée all ingredients except olive oil in blender or food processor until smooth.
  • Ladle gazpacho into bowls or spoon into cucumber cups. Drizzle with oil.

Notes

Recipe adapted from Vegetarian Times

http://edibleomaha.com/recipes/gazpacho-filled-cucumber-cups/

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