Archive | 2014

Documentaries King Corn and Big River (Mosaic Films, 2007 and 2009), weigh the pros and cons of the unavoidable realities of large-scale American agriculture. 
(Photo by Amy Nissen)

TV Dinner

What the Rise in Food-Themed Documentaries
Reveals About Our Edible Anxieties

A Collaborative Essay by Creighton University’s Rhetoric and Composition Section ENG 150R

Viewers observe anonymous businessmen in suits walking toward factories during the opening of Food, Inc. while two of the film’s primary speakers, authors Michael Pollan and Eric Schlosser, clearly lay out the stakes of what the audience is viewing: modern American food culture has become more about business than about the health and well-being of consumers.  (Photo courtesy of Magnolia Pictures)

Early in the documentary Food, Inc. (Magnolia Pictures, 2008) a ruminant nutrition expert at Iowa State University reaches his hand into the exposed stomach of a live cow as he checks for the presence of bacteria that might be gestating there, especially E. coli. The procedure, he ensures the camera crew filming the scene—and therefore the audience viewing at home as well—is not painful to the cow, but this doesn’t make the scene any less shocking to watch. The reason such research needs to be done in the first place? In short, American consumers’ strong desire for cheap, fatty meat. The expert goes on to inform the film’s viewers that the corn-based diet now primarily … Read More

Continue Reading
Farmers Market 019

Green Growers Go to Work

Farm-to-Institute Project Brings Fresh Produce to Workplaces

By Sandra Wendel

Employees from area businesses gathered in the C&A Industries parking lot to shop green during a weekly farmers market exclusively for workers in the office park. (Photo courtesy of C&A Industries, Inc.)

There’s just something about the smell of a farmers market: a ripe melon, freshly picked green-top onions, the earthy scent of newly dug potatoes not to mention the festive displays of ripe red tomatoes and radishes alongside yellow squash. Now imagine that a farmers market is set up in your workplace. How convenient is that? And how does it work?
This past year, area companies were linked with green growers to sell fruits and vegetables directly in several area businesses thanks to joint partnerships creating the Farm-to-Institute Program (F2I). The partners were LiveWell Omaha, Douglas County Health Department’s Putting Prevention to Work initiative with funding from a Center for Disease Control grant, Partners for a Healthy City and the Gretchen Swanson Center for Nutrition.

Children’s Hospital & Medical Center

Children’s Hospital & Medical Center was one corporate partner, and according to Cherie Lytle, the onsite coordinator for the hospital, “We wanted to step up our efforts to help … Read More

Continue Reading


Joining a community-supported agriculture (CSA) program enables you to form a relationship with the farmer who grows your food. It also allows you direct access to fresh, local produce without having to do the planting, watering, weeding or harvesting. It’s a great way to support our local economy, to try new fruits and vegetables and to gain an understanding of the seasons and what grows in our area.

The foundation of a CSA program is the two-way commitment between the member and the farmer. Consumers join CSA programs by purchasing a share of the season’s harvest in advance of the growing season. This commitment provides the farmer with a secure customer base. The farmer then commits to providing members with high-quality produce.

Farmers and members share in the inherent risks of farming—the uncertainty associated with the weather and other unforeseen or uncontrollable circumstances. That can include a bug infestation, for example, which can affect crops and thus the contents of a member’s weekly share. In good seasons, members may receive more produce; in challenging years, they may receive less.

CAS shares may include a mixture of additional products, along with information such as recipes and … Read More

Continue Reading

Last Bite



Iowa native Marji Guyler-Alaniz’s mission is to document through photography the rising role that women play in agriculture. She strives to display the often unseen everyday beauty present in the unique stories of hardworking farm women. To see her work, check out











Read More
Continue Reading
Photo by Mary Oswald

On the Plate

Basic Noodles

Photo by Melissa Cole

Yield: 8 servings

1 cup flour
¼ cup flour
½ teaspoon salt
1whole egg or 2 egg yolks, beaten
2 tablespoons milk
Extra-virgin olive oil

Sift 1 cup flour and salt together onto a floured surface. Make a well in the center. Lightly beat egg or egg yolks together with milk and pour into well. With fork, begin to beat egg mixture, incorporating flour from surrounding sides, until the dough feels stiff. Add up to ¼ cup flour, if needed. Lightly coat hands with olive oil. With oiled hands, gather dough into a ball and knead until smooth. Roll dough out onto floured surface to ⅛-inch thickness for wide noodles or 1/16-inch for thin noodles. Let sit 20 to 30 minutes.

Roll dough into a log. Beginning at one end, cut dough into strips the size of the noodles you want. If using a pasta cutter, cut to desired shape.

Spread cut dough onto a floured surface, leaving room between each noodle. Let dry for at least 2 hours before using (see recipes below). Can be stored in freezer for up to 3 months.

Recipe by Clara Birks


Beef and Noodles

Photo by

Read More
Continue Reading

Advertiser Directory Winter 2014

Please visit these advertisers and help us extend our hearty thanks for their continued support in helping to grow and sustain Edible Omaha.


Thirteen Moons Acupuncture
1002 N 72nd St.
Omaha, NE


Slate Architecture
3624 Farnam St.
Omaha, NE

Arts & Entertainment

Joslyn Art Museum
2200 Dodge St.
Omaha, NE


Kimmel Orchard & Vineyard
5995 G Rd.
Nebraska City, NE

Minne Lusa Historic District
6919 Minne Lusa Blvd.
Omaha, NE



Metropolitan Community College
PO Box 3777
Omaha, NE


2014 Nebraska Agri/Eco Tourism Workshop
Holiday Inn Hotel & Convention Center
Kearney, NE

Your Path from Farm to Fork
The Humane Society of the United States
Institute for the Culinary Arts
Omaha, NE


Branched Oak Farm
17015 NW 70th St.
Raymond, NE

Camp Creek Acres Produce
17030 Shirley St.
Omaha, NE

Chisholm Family Farm’s
Orchard Hill Creamery & Country Store
1875 D Rd.
Unadilla, NE

Grain Place Foods
1904 N Hwy. 14
Marquette, NE

Iowana Farm
17749 Badger Ave.
Crescent, IA

Massena Farms
Bennington, NE
MassenaFarms.comRead More

Continue Reading

Eat Local Guide

These restaurants emphasize using ingredients sourced from our region. Please support these chefs who support local agriculture and tell your server you saw them in Edible Omaha. Inclusion in this guide is by invitation only.



5730 N 30th St. Metropolitan Community College Fort Omaha Campus 402.457.2328 Indulge your curiosity and palate. Experience food prepared by accomplished culinary students with oversight from renowned chef-instructors. Local food used when available. Bistro is open when classes are in session. Dining Hours: Lunch Monday–Thursday 11am–1:30pm; Dinner Monday–Thursday 6–8pm.




Union Pacific Headquarters 1400 Douglas St. 402.544.3663 At The Café at Union Pacific, Guckenheimer delivers tasty, healthy eating options. The menu changes daily, featuring local, seasonal ingredients and cuisines of the world—Asian to Latin, Indian to American. The Health Bar features fresh vegetables, creative salads, tasty soups and fresh baked breads. Catering available. Dining Hours: Breakfast Monday–Friday 6:30–9:30am; Lunch Monday–Friday 11am–1:30pm.



17th & Howard St. 402.344.3040 Open Table Diner’s Choice. Rated Top 100 American Fare Restaurants in the Country. The Flatiron Cafe is a downtown Omaha favorite. Available for private parties. Dining Hours: Tuesday–Saturday 5pm–close.



Read More
Continue Reading