Archive | Summer 2012

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Spilling the Beans Summer 2012

Going Against the Grain
Paleo Baking Company


Passionate about health, Hannah Dorn, who comes from a family of entrepreneurs, launched the Paleo Baking Company in March.  The recently married Hannah found the timing right for her new business venture, which is dedicated to creating baked goods for people with special diets and healthy lifestyles.  The “paleo” of Paleo Baking Company pays homage to the preagricultural, hunter-gatherer diet associated with paleolithic humans. Paleo diets eschew processed foods, sugars, grains, processed oils, legumes and dairy. Paleo foods are considered anti-inflammatory and include natural ingredients that are locally sourced when possible. Hannah’s inspiration for her logo came from cave paintings in France, where early humans would use natural ingredients and splattered paint around their hands on cave walls.  Paleo Baking Company products are gluten, grain, dairy, refined sugar and soy free. Muffins, the current focus, are available in a variety of flavors such as chocolate, dark chocolate, hazelnut, pumpkin spice and lemon poppy seed. A favorite with customers is her coffee cake muffin.

Paleo Baking Company products are available at Tomato Tomato.  Since her launch there has been strong support for her products, and she is looking to expand her online retail presence.  … Read More

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FOOD FOR THOUGHT SUMMER 2012

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 … Read More

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SUMMER 2012 TABLE OF CONTENTS

2 FOOD FOR THOUGHT
5 EDIBLE EVENTS
6 SPILLING THE BEANS
Going Against the Grain
Farm on Wheels
Cohousing Urban Farm
A Proper Charcuterie
The Chocolates Bar
10 IN SEASON AND ON THE PLATE
12 NATIVE EDIBLES
A Misunderstood Neighbor
14 NEIGHBORHOOD DIRT
Friendships and Valuable Lessons
16 LIQUID ASSETS
The Refreshing Flavors of Summer
20 FROM THE FARM
Coming to a Thanksgiving Feast Near You
24 PRESERVE
Preserving Place
31 ADVERTISER DIRECTORY
32 THE LAST BITE
Elevate Dinner
33 FARMERS’ MARKETS
FEATURES
PUTTING DOWN ROOTS
Fifth-Generation Farmer Feeds Her Corner of the World
HUNGRY TO LEARN
How Agritourism Can Lead to Agri-education
RECIPES

Mediterranean Cucumber Salad

Tomato Salad

Cucumbers with Goat Cheese and Dill

Grilled Broccoli or Cauliflower

Ground Cherry Pie

Cucumber Lemonade

Nojito

Strawberry-Basil Lemonade

Watermelon Cooler

Cilantro and Celery Spritzer

Raspberry-Lemon Iced Tea

Kale Chips

ON THE COVER
Nothing says summer like a slice of watermelon.
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