Archive | Spring 2016

Photos courtesy of Blue Dot Confections

Small Batch, Handmade and Hand Wrapped

Photos courtesy of Blue Dot Confections

Blue Dot Confections

The name of Mindy Bilderback’s company comes from a quote by author and astronomer Carl Sagan, which refers to the Earth as a pale blue dot. Mindy says she’s a huge fan of Sagan, so the name seemed perfect for her business. Sagan talked about how everyone we know or have ever known lives or has lived on the pale blue dot; Mindy says it’s a reminder of how connected we all are to each other.

Her love of candy making, which began at a young age, is a connection she shares with her family. “The candies are made from recipes that my grandma Rosalie got from her mom, Wilma, growing up on a farm in Neligh, Nebraska. My family always made candy during the holidays, using those same traditional recipes year after year,” she says.

For the past six years, Mindy has been working in nonprofit communications and fund-raising, and making candy at home as a creative outlet. But after so many people at work began requesting candies for the holidays this past year, she realized this could be a good business and started taking orders. So far, she is … Read More

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FFT_TrishaHughes

Food for Thought

My Recent Food Finds

Braised Beef Cheek Galette
Culprit Café and Bakery

Nutjob Brown Ale
(Did they name this one after me?)
Scriptown Brewing Company

Mint Chip Ice Cream
Orchard Hill Creamery
(Available at the Local Ice Creamery)

 

“Alone we can do so little, together we can do so much.”

-Helen Keller

 

When Lucy and I launched Edible Omaha four years ago, together we had a total of zero publishing, layout or design experience and zero experience fostering partnerships with advertisers. I personally knew one writer, a friend who didn’t write about food or sustainability, but not a single photographer. Sounds a bit daunting, huh? But what we had—passion to help our community build a sustainable food system, the Edible Communities sister publications across North America and our family and friends—have proven to be a recipe for success. Today, we have a team of super-talented contributors and thousands of devoted and enthusiastic readers and we couldn’t be more thankful.

In retrospect, it seems just a tad bit crazy that Lucy and I thought starting a magazine was a good idea, but the stories in this issue reminded me of and reinforced the power of family, whether those family members … Read More

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Photo courtesy of Hub Café

Farm-to-Table Café

Photo courtesy of Hub Café

Hub Café Opens in Lincoln’s Union Plaza

A café and community space for cyclists and trail users that serves locally grown food and sustainably sourced meats? It sounds like a dream for slow food enthusiasts, but the Hub Café is a reality for Lincoln residents.

Krista and Doug Dittman of Branched Oak Farm opened the farm-to-table restaurant in­­­ January with much of the food sourced from their certified organic farm located on the outskirts of Lincoln, as well as from other local producers. “The name has a community orientation, where we hope to be that link between urban and rural and the farm and the community,” says Krista Dittman.

The concept for the Hub started more than five years ago, when the city of Lincoln, the Great Plains Trails Network and other stakeholders came together with the intention of creating a space for healthy living and locally sourced meals adjacent to the Jane Snyder Trails Network and Antelope Valley Trail.

Serving breakfast, lunch and dinner, the Hub is led by Chef Abigael Birrell, who moved to Lincoln from the Pacific Northwest. Abigael is a graduate of New York City’s Natural Gourmet Institute for Food and … Read More

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Out with the Katahdin sheep in the summer pasture. The Katahdin breed is named for the mountain in Maine, which is its place of origin. 
Photo by Kara Nelson

Growing Within

After leaving dependable, high-quality jobs in New Mexico, the Nelson family is now together on land first farmed by Kim Nelson’s father and grandfather in the early 1960s. Back row (from left): Kim Nelson, Beau Nelson, Dustin Koyle, Kameron Koyle, and Kara Nelson; front row: Bonny Nelson, Devon Koyle, Bailey Koyle, Tylee Koyle, and Flynn Koyle.

Innovative Farm Finds Everything It Needs Close at Hand

Story and Photography by Matt Low

It doesn’t take long to see that things are done differently when a farm aims to be self-sustaining, relying solely on resources the farm itself can provide. That is to say: When thought is given to the impact of land use—by humans and animals—on the land itself, or when decisions about feeding livestock acknowledge that the health of the animal will be passed on to the health of the consumer, or when the business of building and maintaining a farm looks beyond this year’s bottom line to include the long-term prospects of both living and future generations, something other than business-as-usual is taking place.

For three years now, all of the above, and then some, have been the standard of practice at Grandpa’s Farm, whose 140 acres are located … Read More

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Photo by Julie Kolpin

Macarons

Photo by Julie Kolpin

Yield: 3 dozen

1⅓ cups confectioners’ sugar
⅔ cup almond flour
3 egg whites, at room temperature
¼ cup granulated sugar

Preheat oven to 350°. Line baking sheets with parchment paper or silicone mats.

In medium bowl, sift confectioners’ sugar and the almond flour together; set aside.

Add egg whites to a clean, dry metal or glass bowl. Using a hand or stand mixer, mix the egg whites until frothy. Gradually add the granulated sugar and whip on high until stiff peaks form and the mixture is glossy and thick.

Gently fold in half of the almond flour mixture. Fold in the remaining flour mixture no more than 20 times. The batter will be thick and will fall slowly from the spatula. Carefully add batter to a piping bag fitted with a small round tip or a gallon-size plastic bag with a tiny bit of the corner snipped off.

Pipe 1-inch circles of batter onto parchment or mat, leaving 1 inch between circles. Once all circles are piped, let the batter rest at room temperature for 15 to 30 minutes until a thin skin forms that is dry to the touch.

Place pans in oven and … Read More

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PBJs-

Simple Food with a Twist

PB Johnny’s

John Jelinek, owner of PB Johnny’s, had been working in the corporate world for years when his company suddenly downsized and he decided it was time for a life change. After talking with friends about various kinds of businesses, he settled on opening a food truck with a unique offering. The smaller size of the business appealed to John.

“I wanted to do something different and decided on selling sandwiches with nut butters, which is a fresh concept in Omaha. Sandwiches featuring nut butters is a new idea here,” explains John.

John initially designed creative sandwiches around three types of nut butters: peanut, almond and walnut. PB Johnny’s has since added cashew butter offerings as well. The sandwiches are offered cold but can also be grilled.

John says he had assistance coming up with the initial menu from a friend of his who is a chef. John’s friend worked for three months to select the different flavors that make up PB Johnny’s standard sandwiches.

Top sellers include the Triple S (Sweet, Spicy and Sexy), with peanut butter, jalapeño jam, cream cheese and bacon on challah bread, and the Modified Elvis, which has peanut butter, Nutella, Fluff (marshmallow topping) … Read More

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Photo by Janelle Shank

Creamed Spring Peas

 

Photo by Janelle Shank

Yield: 4–6 servings

3 slices bacon, chopped
1 tablespoon butter
2 tablespoons all-purpose flour
1½ cups chicken or vegetable broth
½ cup heavy cream
1 pound fresh spring peas, shucked and rinsed
3 teaspoons fresh thyme, chopped
½ teaspoon kosher salt
Fresh ground pepper, to taste

Place bacon in a large skillet over medium-high heat; cook until crisp. Remove bacon from skillet and drain all but 2 tablespoons of bacon grease from the skillet. Return skillet to stove top and add butter to bacon grease, whisking to combine. Whisk in flour until fully incorporated, about 1 minute. Whisk in broth and begin to add cream in a slow stream. Whisk constantly until the sauce is reduced by ⅓, approximately 5 to 10 minutes. Add the peas and stir to coat. Cook for 3 minutes, stirring frequently. Add reserved bacon, chopped thyme, salt and pepper and gently stir to combine.

Serve immediately.

Recipe developed for Edible Omaha by Julie Kolpin

 

 

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